Dr. P. AZHAGU SARAVANA BABU
@veltech.edu.in
BIOTECHNOLOGY
VEL TECH RANGARAJAN DR SAGUNTHALA R&D INSITUTE OF SCIENCE AND TECHNOLOGY
EDUCATION
B.Tech., M.Tech., Ph.D
RESEARCH INTERESTS
FOOD PROCESS ENGINEERING AND BIOPROCESS ENGINEERING
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Sai Nandhini Ravi, Sasireka Rajendran, G.S. Madhumathi, Azhagu Saravana Babu Packirisamy, Sugumari Vallinayagam, Azmat Ali Khan, and Abdul Malik
Elsevier BV
Abinaya Krishnan and Azhagu Saravana Babu Packirisamy
Elsevier BV
Azhagu Saravana Babu Packirisamy, Vajiha Aafrin Basheer, Sai Nandhini Ravi, Muthumareeswaran Muthuramamoorthy, Salim Manoharadas, Chandra Mohan Chandrasekar, and Sukumar Muthusamy
Springer Science and Business Media LLC
Sasireka Rajendran, Sai Nandhini Ravi, Vaishnavi M. Nair, R. Pooja Sree, Azhagu Saravana Babu Packirisamy, and Jeyanthi Palanivelu
Springer Science and Business Media LLC
Mwalimu Raphael Jilani and Azhagu Saravana Babu Packirisamy
Springer Science and Business Media LLC
Maheswari Vinodkumar and Azhagu Saravana Babu Packirisamy
Springer Science and Business Media LLC
Thangavel Pichaiappa Rajesh, Vajiha Aafrin Basheer, Azhagu Saravana Babu Packirisamy, Sai Nandhini Ravi, and Sugumari Vallinayagam
Springer Science and Business Media LLC
Raphael Jilani Mwalimu and Azhagu Saravana Babu Packirisamy
Springer Science and Business Media LLC
Maheswari Vinodkumar and Azhagu Saravana Babu Packirisamy
Springer Science and Business Media LLC
Vajiha Aafrin Basheer, Azhagu Saravana Babu Packirisamy, and Sukumar Muthusamy
Springer Science and Business Media LLC
Amogha G. Paladhi, M. Manohar, Kaushik Pal, Sugumari Vallinayagam, Azhagu Saravana Babu Packirisamy, Vajiha Aafrin Bashreer, R. Sai Nandhini, and Kingsley Eghonghon Ukhurebor
Elsevier BV
V. Maheswari and P. Azhagu Saravana Babu
Pleiades Publishing Ltd
V. Maheswari and P. Azhagu Saravana Babu
Open Science Publishers LLP
Seaweeds are an excellent source of natural bioactive compounds. The exploration of novel natural compounds from marine resources has gained interest lately which possesses greater pharmaceutical and nutritional values. Seaweed phenolic compounds, particularly phlorotannin, have been discovered to have a variety of biological implications. Phlorotannin is a polyphenol that is found majorly in brown seaweed and is made up of polymeric units of phloroglucinol. The structural configuration and degree of polymerization were shown to influence biological activity. Several in vitro studies demonstrated that the phlorotannin derivatives had substantial bioactivity and were moderately appraised in vivo . Antioxidant, anticancer, anti-inflammatory, anti-allergic, anti-diabetic, and anti-microbial effects have been discovered in phlorotannin compounds. Recently, they have been evaluated for exhibiting anti-viral capacity against various harmful viruses. The findings suggested that phlorotannin could be an effective anti-viral molecule that requires intense research. This review focuses on the advanced techniques and research based on the experiments on phlorotannin for their extraction and purification. The phlorotannin as a potential drug molecule has been described from extraction to application. With the advent of technology, it is now possible to isolate the target molecule efficiently in less time. To make phlorotannin a novel nutraceutical and pharmaceutical molecule with wide industrial uses, preclinical and clinical research is required to assess its efficacy, toxicity, bioavailability, and drug delivery mechanism.
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
Azhagu saravana babu P, Archana G, Divya Bharathi M, Muthusamy M, Jeya Pragash D, Jeba Sweetly J, Sybia Vasantha Pakiavathy I, and Ushani U
GP Innovations Pvt. Ltd.
Pandemic diseases continue to emerge as per the World health Organisation reports and there had been a continuous combat against the same for past years worldwide. These diseases might include viral or bacterial or other deadly pathogens. The current and trending outbreak which spreads equally among all countries which is becoming fatal is the novel Corona virus or COVID-19. The infection started its journey right from wuhan city, China and now has no borders to cross up to date. The symptoms are direct or indirect and various from individual. One such serious stage is “Severe Acute Respiratory disorder” a syndrome or disorder caused by our own immune system when fighting against an infection. Another fatal symptom is the Severe Acute Respiratory disorder. It is condition where our own immune systems overworks against a particular pathogenic infection and the chemical released by the same causes inflammation or damage to our own cells or tissues. Among the various causes of sepsis or tissue damage and fatal sepsis, pneumonia, viral pneumonia like COVID- 19 is more critical to go for treatment. However sepsis is not contagious, it could cause serious damage to the person through blood stream from the source of infection.
Sudharsan Kasirajan, Devika Umapathy, Chandramohan Chandrasekar, Vajiha Aafrin, Maria Jenitapeter, Lalithapriya Udhyasooriyan, Azhagu Saravana Babu Packirisamy, and Sukumar Muthusamy
Elsevier BV
Chandra Sekar Chandra Mohan, Rajasekaran Rakhavan Kavindapadi, Kesavan Radha Krishnan, Srinivasan Babuskin, Kasirajan Sudharsan, Pakirisamy Azhagu Saravana Babu, and Muthusamy Sukumar
Hindawi Limited
The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film wrapped seer fish meat was analyzed for estimation of its shelf life. Peroxide value and total volatile base nitrogen analysis of edible film wrapped seer fish meat showed controlled chemical degradation of seer fish meat. Microbial analysis was used as a scale for estimation of shelf life. Shelf life of edible film wrapped seer fish meat was estimated as 20 days at storage temperature of 10C and 30 days at storage temperature of 4C. Sensory evaluation of edible film wrapped seer fish meat showed acceptable sensory scores till 20th day of storage in both trained and untrained panel scoring.
Practical Applications
The presented work will give elaborate analysis of edible film wrapped seer fish to prove the effectiveness of using spice incorporated edible films for shelf life extension and packaging of seer fish meat. These spice incorporated edible film packaging can be utilized for industrial processing, transport and storage of seer fish meat.
Packirisamy Azhagu Saravana Babu, Basheer Vajiha Aafrin, Ganesan Archana, Kalleary Sabina, Kasirajan Sudharsan, Meenatchisundaram Sivarajan, and Muthusamy Sukumar
Informa UK Limited
ABSTRACT The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.
C. Chandra Mohan, K.R. Rakhavan, K. Radha Krishnan, S. Babuskin, K. Sudharsan, P. Azhagu Saravana Babu, and M. Sukumar
Elsevier BV
Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, Kalleary Sabina, Ramachandran Palpandi Raja, Meenakshisundaram Sivarajan, and Muthusamy Sukumar
Informa UK Limited
In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible coating (1% Okra and 1% Okra + Carrageen polysaccharide coating solutions) and without any coating treatment (control samples) were fried in sunflower oil at temperatures from 170–180°C for 5 min. Confocal laser scanning microscopy of fried chips was recorded using fluorescence mode of the microscope. We observed gas cells and fat globules in the confocal laser scanning microscopy micrographs of fried chips. The results indicated that both 1% Okra and 1% Okra + Carrageen polysaccharide were effective in reducing the moisture loss and decreasing oil uptake (p ≤ 0.05), but we found the highest effect in those samples treated with 1% Okra + Carrageen polysaccharide coating. These results substantiate the application of edible coating with 1% Okra and 1% Okra + Carrageen polysaccharide to the potato chips resulting in better moisture retention capacity, eventually leading to chips with lower fat content.
Packirisamy Azhagu Saravana Babu, Basheer Vajiha Aafrin, Ganesan Archana, Kalleary Sabina, Kasirajan Sudharsan, Kesavan Radha Krishnan, Srinivasan Babuskin, Meenatchisundaram Sivarajan, and Muthusamy Sukumar
Wiley
Summary
Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 ± 0.1 mgGAE g−1), flavonoids (57.4 ± 0.1 mgQE g−1), β-carotene (19.46 ± 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p-anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.
K. Sudharsan, C. Chandra Mohan, P. Azhagu Saravana Babu, G. Archana, K. Sabina, M. Sivarajan, and M. Sukumar
Elsevier BV