
Anandharamakrishnan ChinnaswamyIndian Institute of Food Processing Technology (Formerly IICPT)
Anandharamakrishnan Chinnaswamy
PhD in Chemical Engineering
About
398
Publications
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Introduction
Additional affiliations
April 2016 - present
April 1999 - present
Education
October 2004 - January 2008
July 1994 - February 1996
July 1990 - May 1994
Publications
Publications (398)
Unit Operations in Food Grains Processing covers theory, principles and best practices in cleaning, grading, drying, storage, milling, handling and their transport. The book overviews grain types, grain structure, composition, and engineering properties. It then moves into aspects of processing and reviews best practices in processing rice and whea...
Food grains are essential for human consumption, industrial processing, and animal feeds; they are the world’s most important food crops. They are essential to our regular diet and include cereals, pulses, and oil seeds. Food grains are the primary dietary source for carbohydrates and protein requirements of both humans and other animals. Nearly 41...
Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, includin...
The purpose of this article is to present the fundamental concepts, features, advantages, limitations, and possible applications in the agri-food supply chain. Blockchain technology helps in minimizing transaction costs and time, boosting process efficiency, and safety, including transparency, and increasing stakeholder confidence.
Several scientif...
Needleless electrospinning, an electrohydrodynamic process, is an emerging approach to producing nanofiber mats from an open liquid surface. Importantly, the approach offers 3–250 times higher production rates than needle-based electrospinning systems and has the potential to develop biocompatible and biodegradable nanofibers that have numerous app...
Nanoencapsulation has found numerous applications in the food and nutraceutical industries. Micro and nanoencapsulated forms of bioactives have proven benefits in terms of stability, release, and performance in the body. However, the encapsulated ingredient is often subjected to a wide range of processing conditions and this is followed by storage,...
This work involves the development of a novel waste-derived carbon dots (CDs) conjugated with silver (Ag) nanohybrid system-based Fluorescence Resonance Energy Transfer (FRET) sensor for the detection of melamine. CDs and Ag nanoparticles served as energy donors and energy acceptors, respectively. CDs were synthesized from orange peel waste through...
Phase separation (fat and aqueous phases) limits the applicability and marketability of coconut milk. In this work, coconut milk was supplemented with whey protein and Tween-80 before being subjected to either of three high-energy emulsification techniques (high shear homogenization, ultrasonication, and microfluidization). The impact of these trea...
Foaming is an essential unit operation in several food processing industries. Although foaming is advantageous for a few industries, it causes huge losses in others. Foam generation as well as its stabilization is a complex phenomenon, and its efficient control is a mandatory operation in the food industry. Surface tension, viscosity, and ionic str...
The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing health consciousness among consumers and their concern for the future environment has lifted the concept of meat alternatives from niche to the mainstream. Numerous research findings have emphasized the importance of meat alternatives or substitutes formul...
There is a recent surge in demand for nutritious food from the consumer end. Functional foods are gaining much popularity. With the commercialization of omega-3 fatty acids and their many nutritional advantages, edible powders and smoothies loaded with PUFA are available on the market. Edible oil powders are one such commodity that is consumed for...
Probiotics and prebiotics together work synergistically as synbiotics and confer various health benefits. Many studies on synbiotic foods only focus on the survival of probiotics but fail to evaluate their functional properties. The impact on functional properties should be explored to better understand its therapeutic efficacy. In this work, probi...
This study describes the potential of nanoencapsulation of curcumin using the oil-in-water emulsion electrospraying technique. Whey protein was used as wall material, coconut oil was substituted as carrier material for curcumin and the emulsion was prepared at 1:200 and 1:500 core-to-wall (curcumin: whey protein) ratios through high-speed homogeniz...
In recent times, microfluidization has emerged as a novel processing technology. With meticulously designed interaction chamber and high-performing pump, unique pressure profiles are generated which perform cavitation, and develop shear, velocity, and turbulence. Primarily evolved as a homogenization technique, it provides significantly lower dropl...
BACKGROUND
Three‐dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice–black gram batter was fortified with pearl mi...
α-lipoic acid (LA) is a potent antioxidant available in various plant and animal sources. Of late, there is high market demand for LA-based nutraceuticals, owing to enhanced occurrences of oxidative stress-based diseases. However, the effectiveness of LA is challenged with its low solubility, less stability, and low bioavailability. In addition, th...
The stabilization of liposomes is an important aspect for maintaining the integrity of liposome structure. The stability of liposomes reduces in terms of uncontrollable fusion, undesirable payload loss, short shelf life, and unexpected mixing. Additionally, liposomes undergo physical as well as chemical degradation, causing low efficiency and quali...
Lipid-based vesicles have an immense impact on dietary supplementation, nutrition, pharmaceuticals and cosmetic applications. They offer much needed flexibility in design, with ease of production, loading, appreciable entrapment and targeted sustained release. Besides the commonly known liposomes, there are other ‘osome’ variants as well that have...
Liposomes are promising delivery systems for the encapsulation of food additives and ingredients. Liposomal encapsulation is resourceful as it can handle the entrapment and delivery of both hydrophilic and lipophilic food additives, without the need for surfactants. This chapter provides an overview of the liposomal encapsulation of natural coloran...
Liposomes recently have been an efficient way of delivering sensitive active compounds. Their biocompatibility, high loading capacity, entrapment efficiency, and sustained release attributes are highly desirable. In order to better describe the utility of liposomes, elaboration on the fundamental concepts leading to their applicability is required...
With health and wellness becoming a part of living, scientists and chefs around the world are looking forward to better solutions for the customization of nutrition. Consumption of foods containing higher amounts of sugar, fat, and salt leads to chronic diseases. Hence the need for sugar, fat, salt replacers with better functional property were in...
Conventional treatments of food waste such as incineration, landfilling, and composting require large land areas and induce contamination in air, soil, and water. Alternatively, the chemical energy stored in food waste could be used for power generation. Here we review the conversion of food waste into electricity with focus on microbial fuel cells...
Resource recovery and better use of food processing wastes are topics of significant attention. Fruit wastes in particular are perishable yet contain a wealth of unrealized advantages. This study presents the 3D printability of banana peel (BP) powder with the addition of guar gum (GG). The particle characteristics of BP powder were analyzed. The m...
Considering the growing concern of iron and folic acid deficiency, encapsulation of these nutrients and fortification into foods is emerging as an effective counter-strategy. The present work focuses on a scalable approach for the production of iron, ascorbic acid, and folic acid core-shell encapsulates using novel 3-fluid nozzle (3FN) spray drying...
A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth. The system consists of a chewing unit, a bolus forming unit, and provisions for the dynamic incorporation of saliva during mastication. The system performance was validated with in vivo trials (n = 25) considering time-...
The effect of the physicochemical properties on the digestion behavior of rice was evaluated using the artificial stomach response kit (ARK®). Due to the presence of the external bran layer, brown rice (Rv3) showed delayed rates of gastric emptying, apart from a higher half emptying time (101.80 ± 1.20 min) than milled rice (Rv1 - 57.84 ± 7.49 min)...
Zinc deficiency, being the fifth leading risk factor for diseases is associated with several disorders and infections, especially diarrhea. The common strategies for sustaining zinc's bioavailability include food fortification, biofortification, supplementation, and dietary diversification. To obtain the best technique, we need to appraise ourselve...
3D and 4D printing are well-established additive manufacturing techniques in the food sector. However, there are several challenges associated with 3D/4D technique that needs to be addressed. 3D printing technique prints structures in a flat shape with less mechanical strength. It requires additional support material to print structures in most com...
Disposing of the enormous amounts of food waste (FW) produced worldwide remains a great challenge, promoting worldwide research on the utilization of FW for the generation of value-added products. Gasification is a significant approach to decomposing and converting organic waste materials into biochar, bio-oil, and syngas, which could be adapted fo...
The natural body’s defence system plays a critical role to keep away the person from infections and minimize the risk of falling sick regularly. The smart way to improve immunity is changing the lifestyle by consuming food that has immunomodulatory activity. Spices/herbs have been used as preservatives as well as traditional medicines since ancient...
To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying techniques such as spray drying, freeze drying, spray freeze drying (SFD), conductive hydro drying, and compared the effect with a commercial sample. From the analysis of all coffee samples, bot...
Designing a suitable matrix to protect sensitive bioactive compounds is an important stage in nutraceutical development. In this study, emulsion templated medium-chain triglycerides (MCT) oleogel was developed as co-delivery carriers for synergistic nutraceuticals, curcumin, and resveratrol and to 3D print in customized shapes for personalized nutr...
Anthocyanin from red cabbage is an important biomolecule suitable for pH sensing due to its oxidoreduction potential that leads to a color change at various pH conditions. The pH-sensitive anthocyanin compound was extracted from red cabbage (1785±235 mg/L) and encapsulated with gelatin as the wall material at the nanoscale (350 nm) through electros...
Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspective of personalized nutrition with a soft matter approach. Breaking through the science behind every f...
There is an increasing focus on biodegradable, eco‐friendly, and edible food packaging films and coatings for replacing or partially substituting conventional petroleum‐based plastics due to rising consumer awareness and environmental concerns. This chapter summarizes starch‐based film applications in the food packaging industry. The high amylose c...
Curcumin is a high-value nutraceutical ingredient. Its purity and levels in food systems vary based on several aspects. Considering claims on adulteration, in this research, a powder X-ray diffraction (PXRD) methodology was used for the semi-qualitative detection of curcumin in turmeric powder. PXRD tube conditions of 25–45 kV, 25–45 mA, and scanni...
Highlights
• Fish waste valorization is crucial for implementing SDG 2030 goals “zero discards”.
• Biointensification opens economically viable routes for low-value fish wastage.
• Intensified bioprocesses hold high potential on the circular economy of fish waste.
• Potentialities of intensified processes for fish waste biorefinery are reviewed....
3D printing is an emerging technology in developing personalized nutrition and has received great attention in the food sector. The use of complex printing materials remains a challenge when the focus is on printability. This work investigated the effect of addition of surfactant polyethylene glycol monostearate, PEG40S (1%, 3%, 5% w/w) on hot extr...
Globally, the valorization of fish biowaste as a feedstock to recover valuable components is an emerging research and commercial interest area to achieve the SDG goals by 2030. Fish waste-derived biomolecules are increasingly finding diverse applications in food and other biotechnological fields due to their excellent chemical, structural and funct...
Changing consumer attitudes and food decisions drive the food industry to explore novel food technologies. Though 3D printing is a breakthrough technology, the advancements in additive manufacturing made a quantum leap in the development of novel four‐dimensional (4D) printing. Technically, 4D printing is an iteration of 2D and 3D printing with the...
Three‐dimensional (3D) printing is an emerging novel technology in the manufacturing sectors of the present decade. With rising trends in digitalized technologies, additive manufacturing remains to be the key focus, drawing the attention of scientists, researchers, industrialists, and entrepreneurs. 3D printing as a convenient approach imparts seve...
The rapid growth of globalization and industrialization has transformed the manufacturing practices of most of the industrial sectors. Consumer's food choices are moved toward convenient foods with superior qualities of sensorial attributes and nutritional benefits. Meanwhile, food demand, nutritional security, depletion of natural resources, CO 2...
Changing consumer attitudes toward food choices and preferences drive the food industry crazy. 3D printing is a print and eats technique that provides convenient foods based on industrial requirements. Understanding complex interactions of food constituents help in designing novel food cuisines out of 3D printing. The designing of food formulation...
3D food printing is a digitalized technology that follows pre‐defined process steps in the conversion of 3D design into printable form through the slicing of a 3D model. Food printing is an integration of 3D printing and gastronomic approaches with digitalized nutrition control. Two significant aspects that influence 3D printing are the nature of t...
With recent innovations, 3D printing has been well flourished in the biomedical field. This draws the attention of the food scientist in exploring the potential opportunities of 3D printing in the delivery of functional foods and bioactive ingredients. In this cohort, researchers look into the synergistic benefits of combining 3D printing with high...
3D printing is a disruptive technology that claims to simplify the food supply and distribution chain. With the outbreak of technological boon, 3D printing is increasingly adopted in the manufacturing sector due to design innovations, cost‐effectiveness, minimal wastage, higher flexibility, on‐demand production, and digital fabrication. However, th...
The major considerations of 3D food printing are printability, applicability, and postprocessing. The success of 3D‐printed products does not stop with the printing process but also ensures the safe delivery of 3D‐printed edible construct. Postprocessing of the 3D‐printed construct is one of the prime factors deciding the marketability and consumer...
The present decade is witnessed with diminishing natural resources due to urbanization and industrial development. In addition, the ever‐growing human population and unpredictable weather patterns put on the added pressure on land demanding higher food production. This scenario gives an alarm to transform the existing food manufacturing process. As...
3D printing as a reforming food processing technique aid in the customized design of foods with precise control over nutrition. Printability dictates the ability of the material supplies to withstand their weight on layered deposition. The success of printing is determined by the nature of the material which in turn is related to rheological and me...
3D printing allows decentralization and localized production of foods when food printing enters into business trade with the globalization of 3D‐printed foods. Most of the research works in the literature are focused on the system design and optimization of the printing process. However, only very few reports are available on the safety of 3D‐print...
3D printing as a paradigm of industrial 4.0 allows to design and fabricate novel food textures with enhanced functional properties. From an industrial point of view, 3D printing is a versatile technology with greater degrees of freedom. Nevertheless, food printing is a complex process as it dealt with a multicomponent biological system with varied...
The dietary pattern and eating habits of consumers are constantly changing with busy lifestyles. The consumer's food decisions and marketability of developed products are assessed by nutritional and functional benefits, cost, eating pleasure, taste, and convenience. Due to increasing awareness about physical wellbeing, the markets of functional foo...
3D food printing relies on the concepts of science‐based cooking techniques such as molecular cuisine and note‐by‐note cuisines. The market reach of any novel food product is highly determined by consumer's acceptability. Analysis of consumer's attitudes toward 3D‐printed foods is quite adequate in drawing significant conclusions about consumer pre...
Despite 3D food printing being a nascent emerging technology in the food industry, it has a greater potential in fulfilling commercial and consumer needs. 3D printing has been forecasted to be revolutionizing the technology of the future. Various well‐known 3D printing technologies are material extrusion, powder bed fusion, binder jetting, material...
Traditionally, nonprintable food materials are a class of food ingredients that often require additives to enhance printability. Nonprintable foods are those food ingredients of our day‐to‐day life that comprises a complex association of macro and microelements in a fibrous matrix. It is essential to understand the key factors that impart nonprinta...
Medium chain triglycerides (MCT) are esters of fatty acids with 6 to 12 carbon atom chains. Naturally, they occur in various sources; their composition and bioactivity are source and extraction process‐linked. The molecular size of MCT oil permits unique metabolic pathways and energy production rates, making MCT oil a high‐value functional food. Th...
The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented)...
Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and...
This study investigated the influence of printability of banana peel (BP) and sugarcane bagasse (SCB) fractions (BP: SCB) mixed in different ratios (1:1, 1:9, 9:1) by the inclusion of guar gum (GG) for the development of customized 3D food packages. Material supply BP: SCB (in 1:1, 9:1 ratio) with added GG was found to be extrudable with the help o...
In the past few years, nanocellulose (NC) has gained wide attention due to its renewability, biocompatibility, bioavailability, and different remarkable properties. Cellulose nanomaterials have been broadly studied as materials having a range of applications including in the food industry. Properties such as high surface area and aspect ratio, rheo...