C. M. Ajila

C. M. Ajila
University of Guelph | UOGuelph · Department of Plant Agriculture

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31
Publications
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3,193
Citations

Publications

Publications (31)
Article
The Mucosal-Simulator of the Human Intestinal Microbial Ecosystem (SHIME) was used to differentiate the gut microbial fermentation of arabinogalactan (AG) and starch before (T1), during (T2), and after (T3) one-week Bifidobacterium longum subsp. longum BB536 supplementation. Adding 10 g/L of either AG or starch to the basal medium (T1) promoted sho...
Article
This study aimed to evaluate the colonic fermentation profiles of both high-amylose and waxy maize starches in raw, cooked, and cooked-cooled forms, as measured by changes in short-chain fatty acid production and microbiota composition, using the Mucosal-Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Adding starch (6 g/L) to basal f...
Article
Mango is an important tropical fruit extensively consumed by people in several parts of the world and is generally considered as king of fruits by consumers for its sweet taste, exotic flavor, and succulence. Most of the fruits are consumed fresh or as processed products. It is a fruit having high nutritional value, supplying the human diet with ca...
Article
Citrus fruits are consumed and relished worldwide for its fresh flavor and juiciness. They are grown worldwide. Fruits of citrus genus are endowed with various health-benefiting properties owing to the presence of an array of bioactive components in them. They are well known for their vitamin C, folic acid, and carotenoid content. Besides the essen...
Article
This study was carried out to characterize and recover residual soluble proteins after cultivation of mono- (Kluyveromyces marxianus) and mixed culture (K. marxianus and Saccharomyces cerevisiae) on whey, to serve as food-grade single-cell protein (SCP). Batch fermentation was carried out at 35 °C and pH 5.5 for mono-culture and 30 °C and pH 6.5 fo...
Article
Full-text available
Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chry...
Article
Flocculation plays a central role in the way beer is produced. The primary function of flocculation is particle removal that can impart color to beer, create turbidity, and/or retain bacterial organisms. This study was carried out to investigate if carbon chitin and chitosan can be used as heterogeneous flocculants in the treatment of beer. A serie...
Article
The study was conducted to evaluate the potential of mixed culture of Kluyveromyces marxianus and Candida krusei to enhance COD removal efficiency, minimize contamination at extreme conditions (high temperature 40°C and low pH 3.5) during batch and continuous aerobic fermentation and to obtain improved quality single-cell protein (SCP) using whey a...
Chapter
Food industry generates large quantities of waste by-products during harvesting and further processing of raw materials to consumable food products. Currently, increased efforts are made for better utilization of waste by-products, which results in reduction of environmental pollution and economic benefits. Food industry waste is plant/animal based...
Article
The effect of different types of agitation (i) continuous agitation (C); (ii) continuous, discontinuous, continuous agitation (C/D/C); (iii) discontinuous, continuous, discontinuous agitation (D/C/D) and aeration (0.87, 1.25, 1.66 vvm) on ligninolytic enzyme production and polyphenolic compounds extraction by solid‐state cultures of Phanerochaete c...
Article
The thermal stability, physico-chemical properties and effect on juice clarification of hydrogel formulations of ligninolytic enzymes from Phanerochaete chrysosporium were evaluated. The results showed that enzyme entrapment increase significantly (P<0.05) the thermal stability of enzymes at 4 and 75°C. At 75°C, maximum activity decreased to non de...
Article
Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined. Total dietary fibre content was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibres....
Article
Full-text available
Lignin quantification in apple pomace residues was carried out using a microwave oven to replace traditional refluxing during the mild acidolysis step to augment the selectivity of this step towards cleavage of lignin-carbohydrate bonds and to reduce the time needed to quantify lignin. The pressure, temperature and time were optimized by response s...
Article
Ligninolytic enzyme production and polyphenolic compound extraction by liquid-state culture of Phanerochaete chrysosporium ATCC 24275 was investigated by employing apple pomace sludge and synthetic medium. Different physico-chemical and biological parameters namely viscosity, zeta potential and particle size, viability and enzyme production were in...
Article
Full-text available
Agricultural and food-industry residues constitute a major proportion (almost 30%) of worldwide agricultural production. These wastes mainly comprise lignocellulosic materials, fruit and vegetable wastes, sugar-industry wastes as well as animal and fisheries refuse and byproducts. Agro-residues are rich in many bioactive and nutraceutical compounds...
Chapter
Diets rich in fruits and vegetables are gaining increased importance due to their significant role in reducing the risk of degenerative disease such cancer, cardiovascular diseases and other chronic diseases. Many studies have shown that free radicals in the living organisms cause oxidative damage to different molecules, such as lipids, proteins, n...
Article
An investigation was carried out to understand the changes and mobilization of polyphenolics and the improvement in their antioxidant properties in apple pomace by solid-state fermentation using Generally Recognized as Safe grade fungus, Phanerochaete chrysosporium, by different fermentation techniques, such as flask, tray, and fermentor. β-glucosi...
Chapter
Technological revolution in the field of agriculture has tremendously increased the agriculture production. The net impact by the revolution in agriculture has resulted in fast development on food processing industries all over the world. As a result of this rapid development, significant quantities of agricultural products are subjected to process...
Article
Apple pomace is a by-product from the apple processing industry and can be used for the production of value-added phenolic compounds. A study was carried out to understand the changes and liberation of phenolic compounds and improvement in antioxidant activity during solid-state fermentation of apple pomace using Phanerocheate chrysosporium. The so...
Article
Proteins play an important role in imparting functional attributes like texture and shape, which determine the sensory quality of the foods. Boondi, a deep fried product from chickpea (Cicer arietinum L.) flour dispersion, is a popular snack food in India. Chickpea dhal (splits) or flour was subjected to various processing conditions like steaming...
Article
Mango is one of the important tropical fruits in the world. As it is a seasonal fruit, it is processed for various products. During its processing, peel is one of the major byproducts, which is being wasted. Bioactive conserves were extracted using 80% acetone from peels of raw and ripe mango fruits and subjected to acid hydrolysis. The prominent p...
Article
Full-text available
In recent years, there has been an increasing interest in diets rich in fruits and vegetables and this is mostly due to their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. This is mainly due to the presence of bioactive compounds, such as polyphenols, carotenoids, among others. Polyphe...
Article
Full-text available
Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded...
Article
Black gram is one of the important pulse crops in India and a variety of food products are made with its dhal (splits). During milling of black gram into dhal about 25% is a by-product. Currently, it is used as cattle feed or wasted and, therefore, it does not have any commercial value. In the present study, the milled by-product was fractionated i...
Article
Phytochemicals such as polyphenols and carotenoids are gaining importance because of their contribution to human health and their multiple biological effects such as antioxidant, antimutagenic, anticarcinogenic and cytoprotective activities and other therapeutic properties. Mango peel is a major by-product in pulp industry and it contains various b...
Article
Bioactive compounds such as polyphenols, carotenoids and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity. Consumption of such antioxidants offers health benefits including protection against cardiovascular diseases and cancer. Mango peel is a major byproduct obtained du...
Article
Mango is one of the most important tropical fruits and India ranks first in its world production. During the processing of mango, mainly for mango pulp and preparation of amchur powder, peel is a by-product. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. With a view to explo...

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