Gopinath Mummaleti

University of Georgia | UGA · Department of Food Science and Technology

colorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants. in recent years, there has been a growing demand fo...

This review explores the pervasive presence of micro and nano plastics (MNPs) in the food chain, elucidating their diverse sources, distribution, and potential health impacts. MNPs, originating from macro plastic fragmentation, shedding of microfibers (MFs), and industrial activities, enter the food chain through soil and water contamination, affec...

Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) was used to improve the storage stability of pearl millet flour. Pearl millets at different moisture levels of 10.5±0.5, 12 & 15% were subjec...

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, t...

Food gels are one of the fascinating areas of research in the field of food science due to their wide range of properties and applications. Most of the biopolymer-based gels are biocompatible, environment-friendly, and safe to use in food and pharmaceutical applications. The xerogels due to their larger surface area, denser structure, and swelling...

The change in physicochemical properties of palmyra sap and fermentation kinetics on storage at different storage conditions need to be studied in order to understand the stability of sap and to develop an efficient technique for improving the shelf‐life of palmyra sap. The objective of this current study was to explore the changes in physico‐chemi...

The present study was carried out to evaluate the physical and nutritional properties of banana flour made using various drying techniques. The techniques such as sun, oven, fluidized bed and osmotic drying techniques were used in preparing banana flour. The study revealed that the bulk density of banana flour was 0.66 ± 0.01. The banana flour prod...

This study aims to investigate the effect of chitosan edible coating with medicinal leaf extracts, their antibiofilm and antimicrobial activity against the selected strains of Salmonella spp. and E. coli isolated from the chicken sample. The presence of bioactive compounds in leaf extracts was confirmed by antioxidant assay, polyphenolic content, U...

Bacillus cereus is a major food poisoning pathogen that generates spores and biofilms, allowing it to survive in varied food systems. This study revealed the incidence, virulence toxin gene profiling, multi-drug resistance of B. cereus from traditional fermented millet-based porridge foods. The antibacterial activity of onion bulbs (Allium parvum a...

Nutricereals utilization is untapped due to its rapid rancidity by lipolytic hydrolysis of triglycerides during and after milling of grains. The synergistic effect of hot air assisted radio frequency (HARF) was evaluated on enzyme inactivation by treating pearl millet grains at different processing parameters (10.50 ± 0.50, 12 and 15% moisture leve...

Background Palms are being around human habitation for more than five thousand years. These trees are distributed globally between 25° N and 25° S of the equator and utilized for many household purposes. Every single inch of the tree is utilized without being wasted that serves as the foundation of the arcadian economy and hence known as the “trees...

The thermal and functional properties of the levan produced by Bacillus subtilis from coconut inflorescence sap and its application as an icing sugar replacer were studied. Differential scanning calorimetry results revealed that levan is thermally stable even at above 300 °C. It is observed to have strong foaming, emulsifying, water and oil holding...

Palmyra palm (Borassus flabellifer) produces a non-alcoholic liquid exudate sap that is tapped from spathe of the tree. Traditional tappers use slaked lime in the collecting pot in order to avoid the rapid auto fermentation of the sap. Therefore, our study aims to carry out a comparative study between fresh sap (control) and lime tapped. The sap sa...

The current study was performed to preserve palmyra sap using hurdle treatments (Ca(OH)2) (TS2), bark extract (TS3), Ca(OH)2 with bark extract (TS4) followed by pasteurization (TS1) (68 °C; 20 min) and were compared to fresh sap (CS) stored at ambient (32±2 °C) and refrigerated (7±1 °C) condition for 28 days. The physico‐chemical, microbial and sen...

The objective of the study is to evaluate the potential usage of fresh coconut inflorescence sap (FCIS) as a fermentation medium for levan production using Bacillus subtilis. The fermentation conditions temperature, pH and agitation speed were optimized using Response Surface Methodology (RSM). The levan yield was enhanced by optimizing the downstr...

Sesame meal was widely consumed in Godavari districts of Andhra Pradesh, India which was not known to most of the people and under-utilized. Moringa leaves were another nutritious food that is also under-utilized and not available in urban areas. The aim of this work was to develop the sesame meal and dried Moringa leaves as a ready to cook curry m...

p>The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show...

it was a oral presentation at karunya university