Dipshikha Tamili

• SRF at Jadavpur University

An antioxidant-rich mushroom noodles (gluten-free) rich in L-tryptophan-serotonin-melatonin (TSM) was developed under minimal processing condition(s) without perturbing the natural antioxidant synergy. In vitro release kinetics studies in a standard dissolution apparatus confirmed substantial releases of the target biomolecules from the designer no...

This work endeavored to develop a high performance liquid chromatography (HPLC) method for simultaneous quantification of three important biotherapeutic molecules namely, L‐tryptophan, serotonin, and melatonin, present in low amounts in agro‐commodities. In the first approach, using pure chemical standards of the same in a mixture, chromatogram sep...

Tuberose flowers (Calcutta Single variety) valued as ornamentals globally, have short shelf-lives of 8 days at 4 ± 1 °C and are therefore discarded post senescence. Previous investigations from our laboratory have established that a combination treatment using GRAS preservatives [(sucrose (4%) and CaCl2 (0.02%)]-cum-gamma-irradiation (0.02 kGy) cou...

Freshness-aroma or sweet “popcorn”- like aroma of white bread was enhanced by increasing the formation of 2-acetyl-1-pyrroline (2-AP), a key food odorant by addition of its precursor molecule, viz. L-proline (1.2% w/w) to the bread-dough. Overall sensorial acceptability scores, physico-chemical properties, aroma and freshness-stability were all sig...

Gamma irradiation is a nonthermal food preservation technology, in which food is exposed to short energy waves to accomplish objectives such as disinfestation of insects, inhibition of sprouting and spoilage, eradication of foodborne parasites and pathogens from foods, and enhancement of shelf lives of food and agro products. This chapter discusses...

The microwave‐assisted solvent extraction (MASE) parameters optimized by Taguchi L9 (34) orthogonal array design to obtain extracts with a favorable combination of high melatonin‐cum‐low erucic acid content from Brassica juncea (BJ) and Brassica campestris (BC) seeds were: seed particle diameter of 500 μm for BJ and 420 μm for BC seeds, 1:10 sample...

In this study, hydrogenated vegetable fat in cookie was replaced by gamma‐irradiation‐induced (4.2 kGy) deodorized (rancid‐acid odor removed) virgin coconut oil (VCO) with the aim to formulate antioxidant‐rich cookies with good sensory acceptability up to 150 days, vis‐à‐vis the hydrogenated fat‐ and VCO‐formulated cookies. Cookies formulated with...

Background: 1,8 cineole-rich supercritical CO2 extract of small cardamom seeds of Alleppey green variety exhibiting prominent antioxidant property was microencapsulated and utilized in formulating an antioxidant-rich custard. However, the antioxidant potency of the prepared custard was not appreciable. To redress the phytochemical loss during cust...

Green plantains (Musa paradisiaca) were gamma‐irradiated in the dose range of 0.04‐1 kGy and stored under ambient condition (23±2 °C, 70% RH ±2) in an environmental chamber. The objectives of the present study were to extend the shelf‐life of plantains and to enhance its contents of bioactive antioxidant molecules (namely serotonin and melatonin) b...