LALITHA PRIYA UDAYASOORIAN
@tnjfu.ac.in
ASSISTANT PROFESSOR, DEPARTMENT OF BIOTECHNOLOGY
INSTITUTE OF FISHERIES BIOTECHNOLOGY, TAMILNADU DR.J.JAYALALITHAA FISHERIES UNIVERSITY, TAMILNADU
RESEARCH INTERESTS
Molecular Biological
Food Impact on Neurotransmitter Health
Food Biotechnology
Recombinant DNA Technology in Probiotics
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Renuka Venkatachalapathy, Maria Jenita Peter, Lalitha Priya Udhyasooriyan, and Sukumar Muthusamy
Wiley
AbstractThe main objective of this work is to assess the effect of natural extracts and its characterization for the mitigation of multiple pesticide residues in green bell pepper. In this study, four plant extracts such as Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica have been used to mitigate the six pesticides present in green bell pepper and its phytochemical constituents were analyzed using gas chromatography coupled to triple quadrupole tandem mass spectrometry (GC–MS/MS). In addition to that, the method for the quantification of six pesticide residues in green bell pepper using GC–MS/MS was validated according to SANTE/11312/2021 guidelines. The extracts of Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica were showed effective mitigation for selected pesticides. The phytochemical compounds present in plant extracts were correlated with its effect on the mitigation of multiple pesticide residues. The T. indica showed better pesticide mitigation efficiency when compared to A. indica, A. amara, and A. concinna, respectively. The plant extracts showed higher mitigation efficiency for organophosphorous pesticides than the synthetic pyrethroids. The nutritional and sensorial properties of green bell pepper were highly retained after pesticide decontamination using plant extracts. The results of this work indicated the application of plant extracts for the mitigation of multiple pesticides in green bell pepper by household and commercial processing units. This study addressed the balance between food safety and food quality.Practical ApplicationsPesticide contamination in vegetables is one of the major global food safety issues and it poses potent threat to human health. Pesticide decontamination is always a challenging task due to the unpredictability of types and levels of pesticides and the presences of multiple pesticides in contaminated vegetables. Washing of vegetables with water is the common procedure followed by both household and commercial units. However, washing of vegetables only with water is not enough to reduce the multiple pesticides residues to safe levels. The washing of vegetables with chemical solutions and other thermal and non‐thermal processing could result in toxic byproduct formation based on the types of pesticides present in contaminated sample. Hence, in this study, the plant extracts were characterized for its efficiency on the mitigation of multiple pesticide residues in vegetables has been analyzed by Gas Chromatography—Triple Quadrupole Tandem Mass Spectrometry and the method has been validated according to SANTE/11312/2021 guidelines. The phytochemical compounds of the plant extracts could be correlated with the effective multiple pesticide decontamination efficiency and the plant extracts were found to retain the physicochemical properties of vegetables during washing. The results of this study showed that the selected plant extracts could enhance the food safety without compromising food quality. The results of this study could be useful for the formulation of vegetables cleaning solutions for the effective mitigation of multiple pesticide residues.
Lalithapriya Udayasoorian, Mariajenita Peter, Renuka Venkatachalapathy, Palpandi Raja Ramachandran, and Sukumar Muthusamy
Wiley
AbstractPacific white shrimps pre‐inoculated with bacterial culture were subjected to blue LED illumination at 4°C and 15°C. Mathematical modeling of bacterial inactivation from 0 to 48 h of illumination revealed that Hom and Weibull model represent the best fit. Shelf life analysis of shrimps illuminated with 1075.68 J/cm2 (I1), 2151.36 J/cm2 (I2), 3227.04 J/cm2 (I3), 4302.72 J/cm2 (I4) dosages at 4°C revealed that reduced counts for pH, trimethylamine, hypoxanthine, total plate count, psychrotrophic bacterial count and weight loss % were observed in I4 samples, whereas TBARS, color and texture were retained better in I1 and I2 samples. Bioelectrical impedance analysis (BIA) revealed that lower internal component change percentage of 7.35 and 14.85 was observed in I1 and I2 samples. Microscopic examination of shrimp muscle disclosed increased disintegration of myofibrillar structures in I4 and I3 samples. Illumination dosage ≤2200 J/cm2 extended the shrimp shelf life to 45 days at 4°C and 15 days at 15°C without changing the quality.Practical ApplicationThe demand for quality seafood products and concern for the safety aspects leads to the development of innovative preservation method. The impact of blue LED illumination on L. vannamei shrimps depicted significant increase shelf‐life and retention of quality parameters. Inactivation kinetics of LED illumination on shrimps depicted that Weibull and HOM model resulted best fit based on the R2 and AIC values helps in process scale‐up and operation at industrial level. Successful implementation of these illumination system as a processing equipment or in cold supply chain transport vessels will help the exporters to reduce the losses and conventional processing cost. It can also be employed in portable refrigerators, freezer boxes, storage shelves and ware houses with slight modifications in designs aspects to extend the shelflife of the seafood without losing its organoleptic properties. Further, it aids in effective export performance and extended distribution of shrimps in domestic market.
Maria Jenita Peter, Udayasoorian Lalithapriya, Renuka Venkatachalapathy, and Muthusamy Sukumar
Informa UK Limited
ABSTRACT Essential fatty acids play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, they are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for sensitive fatty acids, thus fulfilling their health benefits. Emulsion-based microencapsulation is one of the most promising techniques for the delivery of omega 3 & 6 fatty acids. The emulsion composition and structure, as well as the storage conditions are regarded as key factors to influence the shelf life and stability of emulsions. To maximize the resistance of these fatty acids in emulsions against oxidation, emulsion structure design was particularly highlighted, and different methods for tailoring emulsion structure were developed. The current work was focused on the careful design of emulsion structure to improve the oxidative stability and shelf life of fatty acids (FAs). Different types of carrier systems, formulations, including conventional emulsions, multilayer emulsions, gelled emulsions, pickering emulsions, and structures designs are discussed, and their protective effect for FAs are with regard to food fortification is also conferred, particularly the role of interfacial structure in emulsions is emphasized. The effects of emulsifiers and its modification methods on the interfacial structure are presented to improve further the stability of FAs during storage.
Venkatachalapathy Renuka, Anoop Chandra Indira Ramachandran, PackirisamyAzhagu Saravana Babu, Somnath Das, Maria Jenita Peter, Lalitha Priya Udhyasooriyan, Karthikeyan Senthilnathan, and Muthusamy Sukumar
Informa UK Limited
ABSTRACT The extensive application of pesticides on fruits and vegetables during cultivation leads to potential risk to the environment and human health. The pesticide decontamination in fruits and vegetables is an essential step in food safety. In this study, the extracts of Tamarindus indica (TIE) and Azadirachta indica (AIE) were investigated for its effect on the removal of synthetic pyrethroids and organophosphate pesticides in strawberries. The pesticide removal was done by washing the contaminated strawberries with TIE and AIE at various concentrations (2%, 4%, 6% and 8%) with three different soaking times (5, 10 and 15 min). The pesticide residues in strawberries were quantified by the modified QuEChERS extraction method followed by gas chromatography with triple quadrupole mass spectrometry (GC-MS/MS). The method validation for determination of five pesticide residues in strawberry has been done in accordance with European Union guidelines. In method validation, the recovery values obtained for three fortification levels were found to be 75% to 95%. The analytical results showed that the higher removal level was obtained for malathion (67%) followed by dimethoate (66%), cypermethrin (64%), chlorpyrifos (64%) and deltamethrin (62%) during washing with 6% TIE for 15 min. The nutritional properties of strawberries were not significantly changed during washing with TIE and AIE. The current study showed the potential application of plant extracts for the removal of pesticides from fruits that leads to consumer protection from the health risk of pesticides by reducing its dietary exposure.
Renuka Venkatachalapathy, Azhagu Saravana Babu Packirisamy, Anoop Chandra Indira Ramachandran, Lalitha Priya Udhyasooriyan, Maria Jenita Peter, Karthikeyan Senthilnathan, Vajiha Aafrin Basheer, and Sukumar Muthusamy
Elsevier BV
Renuka Venkatachalapathy, Indira Ramachandran Anoop Chandra, Somnath Das, Basheer Vajiha Aafrin, Udhyasooriyan Lalitha Priya, Maria Jenita Peter, Senthilnathan Karthikeyan, and Muthusamy Sukumar
Wiley
The reduction efficiency of the extracts of Albizia amara and Acacia concinna against most widely used organophosphorus pesticides such as dimethoate, malathion, dichlorvos, and chlorpyrifos on tomato samples was investigated. The pesticide residues were quantified by gas chromatography with triple quadrupole mass spectrometer (GC‐MS/MS). The maximum reduction efficiency was achieved from the samples treated with 8% A. concinna extract on dichlorvos (87%) and dimethoate (84%) followed by 6% A. amara on malathion (83%) and chlorpyrifos (64%) and comparatively higher than water wash and it shows the reduction of only 14–38% for 15 min. The sensorial property and lycopene content of tomato samples were assessed and these plant extracts showed no significant effects on color, texture, and lycopene content after washing treatment. These phytochemical rich plant extracts exhibited greater reduction ability against pesticide residues without changing the nutritional and sensorial characteristics of the treated tomato samples. The current study may be a platform for formulating a cost‐effective, safe, and natural cleanser for the effective removal of pesticide residues in fruits and vegetables. PRACTICAL APPLICATIONS: Presence of multiple pesticide residues in fruits and vegetables is a worldwide problem in food safety. Particularly, tomatoes are most often consumed without cooking, hence it is essential to estimate the pesticide reduction efficiency of the common washing procedure. Washing of tomatoes with chemical solutions to remove pesticide residues leads to additional chemical exposure. Therefore, the reduction efficiency of natural plant extracts such as Albizia amara and Acacia concinna on four pesticides (dimethoate, malathion, dichlorvos, and chlorpyrifos) was studied. The method for the analysis of pesticide using GC‐MS/MS was validated according to SANTE 11813/2017 to detect the pesticide residues in tomatoes after each washing treatment. This study showed that the natural extracts could be a good tool for the removal of multipesticide residues effectively from the tomatoes without compromising its nutritional and sensory properties. The pesticide decontamination with plant extracts was effective, economic and safe for household and commercial applications.
Sudharsan Kasirajan, Devika Umapathy, Chandramohan Chandrasekar, Vajiha Aafrin, Maria Jenitapeter, Lalithapriya Udhyasooriyan, Azhagu Saravana Babu Packirisamy, and Sukumar Muthusamy
Elsevier BV
Udayasoorian Lalithapriya, Peter Mariajenita, V. Renuka, Kasirajan Sudharsan, S. Karthikeyan, Meenakshisundaram Sivarajan, D. Murugan, and Muthusamy Sukumar
Informa UK Limited
ABSTRACT This research work evaluates the impact of 1.2% pomegranate peel extract (Pp) (Punica granatum), 0.1% grapefruit seed (Gfs) (Citrus paradisi) extract, and synthetic preservative 1.25% sodium bisulfite on shelf life extension of Litopenaeus vannamei stored at 4 and 15°C. The application of isothermal titration calorimetry (ITC) for comparison of the extracts and chemical preservative on shrimp quality retention based on the overall heat production by microbial and enzymatic degradation was addressed. The occurrence of probable bioactive responsible for antimicrobial and antioxidant activity components in the extracts was examined through gas chromatography-mass spectrometry (GCMS). At 4°C, Pp-treated shrimps resulted in 6.73 logCFU/g, 6.93 logCFU/g, 5.31 mgN/100 g, and 0.58 mgMDA/kg for aerobic plate count, psychrotrophic bacterial count, trimethylamine, and thiobarbituric-acid reactive substance, respectively, on the 15th day. At 15°C, Pp-coated shrimps retained quality until day 4. Isothermal calorimetric analysis resulted in a rapid and sharp peak for fresh samples, whereas there was broad and delayed peak for shrimp treated with Pp and sodium bisulfite. These observations prove that Pp counterpart the chemical preservative and outperform Gfs on shrimp quality retention. Results also indicate that isothermal calorimetry can be a useful technique for shelf life predictions and comparative evaluation of extract impact on shrimp quality retention.
Lalitha Priya Udayasoorian, Maria Jenita Peter, Renuka V, Sivarajan Meenatchisundaram, Vajiha aafrin B, Sudharshan K, Meenakshi P, Karishma D, and Sukumar Muthusamy
Elsevier BV
C. Chandra Mohan, K. Harini, B. Vajiha Aafrin, U. Lalitha priya, P. Maria jenita, S. Babuskin, S. Karthikeyan, K. Sudarshan, V. Renuka, and M. Sukumar
Elsevier BV
M Sivarajan, U Lalithapriya, Peter Mariajenita, B Aafrin Vajiha, K Harini, D Madhushalini, and M Sukumar
Elsevier BV
&NA; This study investigates the integrated approach of spice extracts and modified atmospheric packaging (MAP) chicken meat preservation. Specifically, extracts from clove (CL), cinnamon (CI) individually and in combination (3% w/w) along with MAP (30% CO2/70% N2 and 10% O2/30% CO2/60% N2) were used to increase the shelf life of fresh chicken meat stored at 4°C. The parameters evaluated as shelf life indications are microbiological (total viable count, Pseudomonas spp., lactic acid bacteria (LAB), and Enterobacteriaceae), physicochemical (pH, Lipid oxidation, color changes) and Sensory attributes. Microbial population were reduced by 2.5 to 5 log cfu/g, with the greater impact being accomplished by the blend of clove and cinnamon extract with 30% CO2/70% N2 MAP. Thiobarbituric values for all treated and MAP packed samples remained lower than 1 mg malondialdehyde (MDA)/kg all through the 24 day storage period. pH values varied from 5.5 for fresh sample on day 0 to 7.11 (day 25) on combined extract treated and MAP packaged samples. The estimations of the color parameters L*, a*, and b* were well maintained in oxygen deficient MAP. Finally, sensory investigation demonstrated that combined clove and cinnamon extract of 3% conferred acceptable sensory attributes to the samples on day 24 of storage. These results indicate the extended shelf life of chicken meat from 4 days to 24 days for samples when coated with 3% of combined clove and cinnamon extract and packaged under MAP without oxygen. These pooled extracts along with MAP displayed expanded the usability and the organoleptic qualities of chicken meat.
C. Chandra Mohan, K. Radha krishnan, S. Babuskin, K. Sudharsan, Vajiha Aafrin, U. Lalitha priya, P. Mariyajenita, K. Harini, D. Madhushalini, and M. Sukumar
Elsevier BV
Lalithapriya Udayasoorian, Mariajenita Peter, Sabina K, Indumathi C, and Sukumar Muthusamy
Elsevier BV
Sivarajan Meenatchisundaram, Chandra Mohan Chandrasekar, Lalitha Priya Udayasoorian, Rakhavan Kavindapadi Rajasekaran, Radha krishnan Kesavan, Babuskin Srinivasan, and Sukumar Muthusamy
Wiley
BACKGROUND
White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C).
RESULTS
Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation.
CONCLUSION
The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.