Chetan Nayak

• BE., MTech., PhD
• Professor (Assistant) at BMS College of Engineering

C-phycocyanin (C-PC) a blue color phycobiliproteins used as a food colorant, therapeutics, medicines, health food and biomarkers. In the present study, morphological property of encapsulated C-PC and its stability under various conditions like temperature, pH conditions are discussed. Microencapsulated droplets formed by extrusion found to be spher...

Microfluidic devices have emerged as prevailing and reliable microscale total analysis devices that offer minimum reagent consumption, high throughput, and control of multiple processes in a single smallest device. This book chapter discusses about sensing on microfluidic platform, its flow physics, which is very important for microflow systems and...

Forward osmosis is a novel membrane process used for removal of water from dilute aqueous solutions and concentrating them, products such as liquid foods and natural colors can be concentrated while retaining organoleptic and nutritional properties. The concentration of a natural colorant called C-Phycocyanin (C-PC) extract from a Cyanobacteria Spi...

C-phycocyanin a blue colored pigment from Spirulina platensis is selected as encapsulating biomaterial. This pigment is a phycobiliprotein is used as natural dye and has good therapeutic values. In the present study, C-phycocyanin is encapsulated within calcium alginate gel matrix using microfluidic device. A microfluidic device comprising of two c...

Conventional thermal evaporation and pressure driven process that is reverse osmosis are widely used to concentrate liquid foods, but they are highly energy intensive and expensive. Forward osmosis which is promising membrane process is extensively studied as an alternative process to concentrate liquid foods. This paper focuses on comparison of th...

Outcome based education establishes a method of evaluating the program education objective. The National board of Accreditation, India has laid down 12 attributes as program outcomes which suits the engineering education as per the norms of ABET accreditation system globally. The attainment of these 12 attributes as program objective will have to b...

C-phycocyanin, a natural food colorant, is gaining importance worldwide due to its several medical and pharmaceutical applications. In the present study, aqueous two-phase extraction was shown to be an attractive alternative for the downstream processing of C-phycocyanin from Spirulina platensis. By employing differential partitioning, C-phycocyani...

A central composite rotatable design was employed to study the effect of ultrasound assisted extraction conditions namely sonication amplitude (10-90%), sonication cycle (0.1-1.0 s(-1)), solid-liquid ratio (2-10) and extraction time (5-35 min) on the total anthocyanin extraction from Garcinia indica Choisy. Overall extractions of total anthocyanin,...

The possible mechanism of water transport from feed to osmotic agent side during forward osmosis in situation when feed contains high or low molecular weight compounds and their combination has been presented. The orientation of membrane was found to influence the transmembrane flux. When the feed contains mixture of low and high molecular weight c...

Forward osmosis is recognized as one of the most promising membrane-based separation processes owing to its inherent advantages. It finds its application not only in food processing, but also in many other separation processes such as wastewater treatment or seawater/brackish water desalination. This review discusses the mechanism of water transpor...

Microencapsulation of anthocyanin pigment present in Garcinia indica Choisy was carried out with maltodextrin of various dextrose equivalents (DE 06, 19, 21, and 33) and other additives such as gum acacia and tricalcium phosphate to enhance the stability of the pigment. The microencapsulated pigment containing 5.0% maltodextrin DE 21, 0.25% gum aca...

Kokum (Garcinia indica Choisy), a tropical fruit, is a potential source of anthocyanin, which has a great potential as a natural colorant. The major acid present in it is hydroxy citric acid, which is used as an antiobesity ingredient in pharmaceutical industries. The fruit also contains garcinol, a polyisoprenylated benzophenone derivative, which...

The present work deals with comparison of osmotic membrane distillation and forward osmosis membrane processes for concentration of anthocyanin extract as well as to study the effect of various process parameters such as osmotic agent concentration, fl ow rates of feed and osmotic agent on transmembrane fl ux. Mechanism of mass transfer in case of...

The concentration of anthocyanin extract from Garcinia indica Choisy (popularly known as kokum) was explored by forward osmosis process and compared with thermally concentrated sample. Mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds was eluc...

The present study deals with isolation and characterisation of anthocyanins present in Garcinia indica Choisy (popularly known as kokum), which is a potential source of a natural food colourant. The kokum was found to contain a very high concentration of anthocyanins (2.4g/100g of kokum fruit), compared to other natural sources. Acid hydrolysis asc...

As a natural food colorant, betalains are finding increased importance. The presence of free sugars accelerates the degradation of betalains, hence it is desirable to separate the sugars from the beet extract. Aqueous two-phase extraction was employed for the first time as an attractive alternative for the downstream processing of betalains, mainly...

The processing conditions involving γ-irradiation for minimally processed potato cubes were optimized by response surface methodology. The effect of γ-irradiation dose (0–1.5 kGy), citric acid concentration (0–1.0%), KMS concentration (0–1.0%) and their complex interaction on L, a, b value, hardness and total sugar content were studied using a cent...

The exposure to irradiation pretreatment (3.0–12.0 kGy) results in increase in cell wall permeabilization, leading to softening of tissue, thereby affecting the textural and histological properties. The textural properties such as hardness, cohesiveness, springiness, gumminess and chewiness were found to decrease with an increase in irradiation dos...

The combined effect of γ-irradiation (3.0–9.0 kGy) and osmotic pretreatment (10 and 50°B) on dehydration kinetics was studied. The exposure to irradiation pretreatment resulted in an increase in cell wall permeabilization, leading to softening of tissue, which in turn resulted in faster dehydration. The effective diffusion coefficient of water in c...

The exposure to irradiation pretreatment results in increase in cell wall permeabilization, leading to softening of tissue and the loss of turgor pressure, thereby affecting the reconstitution properties. Rehydration kinetics of gamma-irradiated (3.0–9.0 kGy) and water (0° Brix) or osmotic pretreated (up to 50° Brix) carrot samples were studied. Th...

The exposure to gamma-irradiation pretreatment increases cell wall permeabilization, resulting in loss of turgor pressure, which led to the increase of extractability of betanin from red beetroot. The degree of extraction of betanin was investigated using gamma irradiation as a pretreatment prior to the solid–liquid extraction process and compared...

The effect of water (0 °Brix), as well as osmotic pre-treatment (5–60 °B), on the rehydration kinetics of carrot slices has been investigated, and compared with control samples. The diffusion coefficient for water infusion and solute loss during rehydration of osmotically pre-treated and finally dried samples were estimated considering unsteady sta...