Thirukkumar

@amrita.edu

Assistant Professor (Food Science)
Amrita School of Agricultural Sciences

https://researchid.co/thirukkumar

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Horticulture, Nutrition and Dietetics, Plant Science

Scopus Publications

262

Scholar Citations

Scholar h-index

Scholar i10-index

Scopus Publications

Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Groups
Hemalatha Ganapathyswamy, Thirukkumar Subramani, Kanmani Kalaivanan, Adiyaman Pannerselvam, and Amutha Sundararajan
Elsevier BV

Therapeutic and Environmental Potential of Mushrooms in Ancient and Modern Contexts: A Review
Parthasarathy Seethapathy, Thirukkumar Subramani, Nadir Ayrilmis, and Hrishikesh Patil
Begell House
Mushrooms are the healthiest, safest, most nutritious foods and are vital to human well-being. In historical contexts, religious teachings influenced the treatment of diseases, with ethnomycological knowledge suggesting that mushrooms held divine clues due to their unique appearances. The use of mushrooms was often linked to the "doctrine of signatures," where their morphological resemblance to human organs, such as the ear, kidney, and lungs, prompted researchers to theorize that products derived from mushrooms might be effective in treating health concerns. A wide variety of edible and wild mushrooms are now recognized for their bioactive compounds, which are valuable in biopharmaceuticals and dietary supplements. The compounds exhibit a range of therapeutic properties, encompassing immune enhancement, antioxidant effects, anti-inflammatory actions, antiviral capabilities, and anti-neoplastic activities. Modern science has corroborated many of these traditional insights, revealing mushrooms as sources of bioactive compounds with therapeutic potential. The intertwined filamentous mycelium of mushrooms is also attracting interest for its biocomposite uses in sustainable and environmentally friendly businesses. Biocomposite materials suitable for construction and building applications can be produced by creating a mycelial matrix or a self-forming adhesive using non-food fungal mycelia flour. This review explores the ethnomycological background, therapeutic potential, and innovative uses of mushroom mycelium in biocomposites, highlighting their role in health, wellness, and sustainable development.

Effect of cottonseed milk on growth performance, hematological and semen characteristics in male Wistar albino rats
Thirukkumar Subramani, Hemalatha Ganapathyswamy, Vellaikumar Sampathrajan, and C. David Raj
Springer Science and Business Media LLC
AbstractVarious plant based milk extract is appropriate for human nutrition among which cottonseed is one of the potential crops with the advantages of stable milk emulsion, improved nutrient profile with affordable waste utilization. Although cottonseed milk is a popular indigenous beverage, it has not been exploited worldwide for regular consumption owing to the presence of gossypol. The gossypol toxicity and associated gossypol-iron complex formation in the intestine lead to changes in hematological characteristics and alternation of sperm motility in monogastric animals. Male Wistar albino rats weighing 60 to 70 g were divided into four groups of five animals each. The group fed the standard diet (STD) served as control, and the experimental groups included the group (i) rats fed cottonseed diet (CSD) supplemented at 10% of cottonseed level (ii) rats fed conventional aqueous extracted cottonseed milk (CCM) diet (CAD) and (iii) rats fed enzymatic assisted aqueous extracted cottonseed milk (ECM) diet (EAD). The CAD and EAD feed was administrated @ 1 ml/100 g of animal body weight /day for the study period of 45 days among the experimental groups and control group. A significant difference in weight gain of the experimental rats was noticed between the CCM and ECM cottonseed milk extracts fed experimental groups compared with the standard and cottonseed fed groups. The rats fed with CSD, CCM and ECM diet exhibited higher white blood cell counts, also reducing the red blood cells count, hemoglobin hematocrit and platelet in the group compared with STD. No significant difference in semen motility characteristics was noticed among the CSD, CCM and ECM fed groups. In conclusion, the intake of less than the permissible level of gossypol from selected cottonseed and its aqueous extracted milk samples has influenced the hematological parameters and whereas an improved effect was shown in semen characteristics. Graphical Abstract

Physico-chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study
Sivasankari Ruckmangathan, Hemalatha Ganapathyswamy, Amutha Sundararajan, Umamaheswari Thiyagamoorthy, Rick Green, and Thirukkumar Subramani
Wiley
AbstractThe selected pulses viz., chickpea, faba bean, red lentil, and red gram were used for the extraction of protein concentrates using alkaline extraction followed by the isoelectric precipitation. The effect of processing on moisture, protein, lipid, ash, and carbohydrate content of pulse flours and respective protein concentrates (PC) ranged between 5.05% and 13.40%; 17.10% and 84.80%; 1.09% and 5.30%; 2.24% and 3.27%; 3.37 and 60.90%, respectively. The amino acid profile of the pulse protein concentrates (PPC) was on par with that of soybean PC and meets the amino acid requirements of children and adults as per the FAO (Food and Agriculture Organization) specifications. The PC had a smaller particle size (126.70–192.70 nm) than pulse flours (251.90–301.90 nm). Water holding capacity (WHC) and oil holding capacity (OHC) of PC were higher than pulse flours. The solubility of protein concentrates was high at acidic and alkaline pH and low at pH 4.5 (isoelectric pH). The significant reduction in anti‐nutritional factors and better protein digestibility resulted from processing of pulse flours. The processing of pulses into PC will serve as a potential functional food ingredient in various food formulations.Novelty impact statementPulses are processed for the extraction of their fractions and utilized for better food product development. In this research, pulse protein concentrate was extracted from easily available pulses for better utilization and the properties were studied for the development of PPC‐incorporated food products similar to soy protein. In the future, all pulse proteins can be used as alternative proteins for soybean to meet our nutritional requirements in a cheaper manner.

Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)
Thirukkumar Subramani, Hemalatha Ganapathyswamy, Vellaikumar Sampathrajan, Amutha Sundararajan, and Murugan Marimuthu
Journal of Food Safety Wiley

Optimization of extraction parameters to improve cottonseed milk yield and reduce gossypol levels using response surface methodology (RSM)
Thirukkumar Subramani, Hemalatha Ganapathyswamy, Vellaikumar Sampathrajan, and Amutha Sundararajan
Journal of Food Processing and Preservation Wiley

Effect of simple processing on selected pesticide residues in cottonseed (Gossypium spp.)
Thirukkumar Subramani, Hemalatha Ganapathyswamy, Vellaikumar Sampathrajan, Amutha Sundararajan, and Murugan Marimuthu
Journal of Applied and Natural Science ANSF Publications
Food processing techniques reduce pesticide residue accumulation in food components. The present study investigated the effectiveness of simple processing techniques such as roasting, soaking, autoclaving and storage conditions on twenty-seven selected pesticides belonging to the classes of organophosphates (OPs), organochlorines (OCPs) and pyrethroids (PPs) in pesticide-fortified cottonseed (Gossypium spp.). The residue concentration was analysed by GC–MS/MS from the extract of different treated samples as untreated and pesticide free (T1), pesticide treated (T2) and pesticide treated cum processed (R1- Roasting 5 min; R2-Roasting 10 min; S1-Soaking 6 hours; S2-Soaking 12 hours; AC1-Autoclaving 5 min; AC2-Autoclaving 10 min; ST-Storage) cottonseed. The recovery values of the residues ranged from 78.20 to 114% with the application of 1, 5 and 10 μg/g pesticide in pesticide-free cottonseed. The concentration of pesticide residues is presented for nondetected levels in pesticide-free samples. Otherwise, pesticide-treated samples contained all pesticide residues ranging from 856 to 1138 ng/g OP, 782 to 1058 ng/g OCPs and 857 to 1140 ng/g PP, which are higher than the maximum residue limits (MRLs) set by The Japan Food Chemical Research Foundation (FFCR). Among the different processing methods, autoclave samples had fewer residues detected (3 compounds), followed by stored (5 compounds), soaked (7 compounds) and roasted (8 compounds) samples. The stored cottonseeds contained residues for phorate, total lindane excluding δ-lindane and deltamethrin at the end of storage. Nevertheless, the residue from phorate, δ-lindane and deltamethrin exceeded the concentration of MRLs. This finding indicated that the most effective method for reducing pesticide residues was autoclaved treatment from the respective pesticide-fortified cottonseed sample.

Influence of enzymes and extraction conditions on high yield of cottonseed milk
S. Thirukkumar, , G. Hemalatha, S. Vellaikumar, M. Murugan, S. Amutha, , , , and
Journal of Environmental Biology Triveni Enterprises
Aim: This research aimed to optimize suitable hydrolytic enzymes for maximizing cottonseed milk extracts for high cottonseed milk yield, protein content and low gossypol level. Methodology: Known amount of cottonseed was soaked for 90 min at 32°C and blended (cottonseed:water@1:6). Different aliquots of the blended cottonseed slurry were treated with 1% of enzymes viz., protease, cellulase and α-amylase enzyme at pH 7.0 followed by incubation at 40 and 52°C for 2.30 hr for the extraction of cottonseed milk. The enzyme activity of extracted milk was subsequently inactivated by pasteurization (90°C, 5 min). Further analysis of physico-chemical characteristics was also carried. The control sample included milk extraction from non-enzyme treated cottonseed milk extract (30±2°C). Results: Among different treatments, cottonseed milk extraction using protease enzyme at 40°C incubation showed the highest milk yield (86.71%) with the lowest sedimentation (3.72%). Further incubation 40°C and 52°C showed the highest protein content of 2.10 and 2.27 g 100 ml-1 and gossypol reduction of 40.36 and 35.22%, respectively, in the cottonseed milk extract. Meanwhile, cellulase and α-amylase enzymes treated samples at both incubation temperatures showed poor physico-chemical characteristics as compared to control. Interpretation: Protease enzyme seems to be the most suitable for optimum or higher extraction of cottonseed milk.

An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
Thirukkumar Subramani and Hemalatha Ganapathyswamy
Journal of Food Science and Technology Springer Science and Business Media LLC
Encapsulation in packaging of food ingredients is of great interest at micro and nano levels. It is a distinct process leading to the entrapping of one substance within another material. Lipid oriented encapsulation methods are currently considered as a superior choice for encapsulation of sensitive ingredients, focusing on foods and dietary supplements of hydrophobic and hydrophilic molecules along with bioactive compounds, food ingredients supplementary systems for therapeutic purpose. Liposome and nanoliposome techniques have been widely used in food industry in nutrient enrichment and supplements. It enhances the sensory attributes and shelf life of the food product and serves as an alternative to micro encapsulation. These lipid and water oriented systems have distinguished advantages and provide higher surface area in food processing, which increases product solubility, bioavailability and permits accurate targeting of the encapsulated material to a greater extent in food and nutraceutical production. This review article focuses on nanoliposome, its preparation techniques, advantages and application of nanoliposome in food and nutraceutical process.

RECENT SCHOLAR PUBLICATIONS

Therapeutic and Environmental Potential of Mushrooms in Ancient and Modern Contexts: A Review
P Seethapathy, T Subramani, N Ayrilmis, H Patil
International Journal of Medicinal Mushrooms 27 2025

Evaluation of functional, physical and nutritional characteristics of the nutrient‐rich composite bread with wheat, soybean, and moringa flours
T Subramani, A Sivakumar, J Murugan
Food Biomacromolecules 1 (2), 35-44 2024

Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Group
H Ganapathyswamy, T Subramani, K Kanmani, P Adiyaman, ...
Rice Science, 4 2024

Assessing the Physicochemical Characteristics: A Comparative Analysis of Various Drying Methods in Osmotic Treated Fruit Slices
T Subramani, KC Anjusree, S Manalil
Asian Journal of Dairy and Food Research 2024

Effect of cottonseed milk on growth performance, hematological and semen characteristics in male Wistar albino rats
T Subramani, H Ganapathyswamy, V Sampathrajan, C David Raj
Food Production, Processing and Nutrition 5 (1), 9 2023

Physico‐chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study
S Ruckmangathan, H Ganapathyswamy, A Sundararajan, ...
Journal of Food Processing and Preservation 46 (12), e17169 2022

Optimization of extraction parameters to improve cottonseed milk yield and reduce gossypol levels using response surface methodology (RSM)
T Subramani, H Ganapathyswamy, V Sampathrajan, A Sundararajan
Journal of Food Processing and Preservation 46 (6), e15945 2022

Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)
T Subramani, H Ganapathyswamy, V Sampathrajan, A Sundararajan, ...
Journal of Food Safety, e13002 2022

Influence of enzymes and extraction conditions on high yield of cottonseed milk
S Thirukkumar, G Hemalatha, S Vellaikumar, M Murugan, S Amutha
Journal of Environmental Biology 42, 1195-1200 2021

Studies on selected cotton seed (Gossypium sp) varieties nutrient profile for human consumption in Tamil Nadu
S THIRUKKUMAR, G HEMALATHA, S VELLAIKUMAR, S AMUTHA, ...
J. Cotton Res. Dev. 35 (1), 79-87 2021

Green extract assisted bioactive compounds from fruits and vegetables
S Thirukkumar, P Vennila, G Hemalatha
Recent Innovations in Food and Nutritional Sciences 1, 132-149 2020

An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
T Subramani, H Ganapathyswamy
Journal of Food Science and Technology 57 (10), 3545-3555 2020

PROCESSING OF BLENDED BEVERAGES AND ITS STORAGE STABILITY
S Thirukkumar, P Vennila
Trends & Prospects in Processing of Horticultural Crops, 105-120 2019

Development of Low Glycemic Gluten Free Bread from Barnyard Millet and Lentil Flour
G Hemalatha, S Thirukkumar
International Journal of Nutrition and Food Engineering 12 (6) 2018

Physico-chemical characteristics of noni fruit juice blended squashes during storage
S Thirukkumar, P Vennila, S Kanchana
Int. J. Chem. Stud 6 (1), 449-455 2018

Studies on Extraction of juice from Noni fruits (Morinda citrifolia Linn.)
S Thirukkumar, P Vennila, S Kanchana, T Uma Maheswari
Indian Journal of Natural Sciences 7 (40), 11988-11994 2017

Formulation Of Noni (Morinda Citrifolia Linn.) Fruit Juice Blended Squash
S Thirukkumar, P Vennila, S Kanchana, T UmaMaheswari
National Seminar on Zero Hunger Challenges – For Hunger Free India, 192 2017

Standardization of gluten free chickpea flour based cake mix by using Response Surface Methodology
S Thirukkumar, G Hemalatha, L Senthamaraiselvi
International Journal of Current Microbiology and Applied Sciences 8 (6 2017

Investigation of total antioxidant activity and phenol in Indian noni fruit (Morinda citrifolia Linn.) juice extraction
S Thirukkumar, P Vennila, TU Maheswari
Journal of Pharmacognosy and Phytochemistry 6 (2), 241-243 2017

Identification of bioactive components in Moringa oleifera fruit by GC-MS
K Shunmugapriya, P Vennila, S Thirukkumar, M Ilamaran
J. Pharmacogn. Phytochem 6 (3), 748-751 2017

MOST CITED SCHOLAR PUBLICATIONS

An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
T Subramani, H Ganapathyswamy
Journal of Food Science and Technology 57 (10), 3545-3555 2020
Citations: 162

Identification of bioactive components in Moringa oleifera fruit by GC-MS
K Shunmugapriya, P Vennila, S Thirukkumar, M Ilamaran
J. Pharmacogn. Phytochem 6 (3), 748-751 2017
Citations: 20

Physico-chemical characteristics of noni fruit juice blended squashes during storage
S Thirukkumar, P Vennila, S Kanchana
Int. J. Chem. Stud 6 (1), 449-455 2018
Citations: 12

Studies on preparation of processed horse gram (Macrotyloma uniflorum) flour incorporated chappathi
S Thirukkumar, G Sindumathi
Int J Sci Res 3 (3), 110-111 2014
Citations: 12

PROCESSING OF BLENDED BEVERAGES AND ITS STORAGE STABILITY
S Thirukkumar, P Vennila
Trends & Prospects in Processing of Horticultural Crops, 105-120 2019
Citations: 4

Studies on Extraction of juice from Noni fruits (Morinda citrifolia Linn.)
S Thirukkumar, P Vennila, S Kanchana, T Uma Maheswari
Indian Journal of Natural Sciences 7 (40), 11988-11994 2017
Citations: 4

Influence of enzymes and extraction conditions on high yield of cottonseed milk
S Thirukkumar, G Hemalatha, S Vellaikumar, M Murugan, S Amutha
Journal of Environmental Biology 42, 1195-1200 2021
Citations: 2

Effect of utilization of horse gram flour by simple processing methods.
S Thirukkumar, G Gurumeenakshi
2015
Citations: 2