Mohammad Imtiyaj Khan

Gauhati University | G.U. · Department of Biotechnology

Red pitaya peel betacyanins-based food freshness monitoring labels are emerging intelligent packaging materials. However, the extraction and purification of betacyanins from red pitaya peel are uneconomic. In this study, red pitaya peel powder was directly complexed with cassava starch in different ratios (20:80, 40:60, 60:40 and 80:20) to produce...

Betacyanins are pH−sensitive pigments of red/violet in buffers of pH 2–8 but brown/light yellow above pH 8. Foods have characteristic pH, biochemical, physical, sensorial, microbial, and other profiles that are associated with their freshness. Changes in these profiles, especially pH and volatile amines, can be used for monitoring food freshness. T...

Here we respond to the paper entitled “ Contribution of anthocyanin pathways to fruit flesh coloration in pitayas ” (Fan et al., BMC Plant Biol 20:361, 2020). In this paper Fan et al. 2020 propose that the anthocyanins can be detected in the betalain-pigmented genus Hylocereus , and suggest they are responsible for the colouration of the fruit fles...

This work investigated the betalains profile and associated molecular changes during Rivina humilis L. berry development and 1 month after inducing stress through elicitors such as salicylic acid (SA, 0.05–0.5 mM) and chitosan (CH, 0.1%–1.0%). The results showed that, during berry development, diphenol oxidase activity of tyrosinase increased, whic...

Betalains are accepted food additives derived from vacuoles of plants belonging to about 17 families in the order Caryophyllales. These pigments are composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. Betalamic acid condenses with imino compounds (cyclo-DOPA and/or its glu...

Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. This compound consists of a chromophore substructure 1,7-diazaheptamethin. Betalamic acid condenses with imino compounds (cyclo-DOPA or its glucosyl derivatives), or amines and/or their der...

Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. Betalamic acid condenses with imino compounds (cyclo-l-3,4-dihydroxy-phenylalanine/its glucosyl derivatives), or amino acids/derivatives to form variety of betacyanins (violet) and betaxant...

Abstract Rivina humilis L. (Phytolaccaceae) or pigeon berry accumulates betalains in its berries. It is reported that the berries are safe to consume, rich in nutrient content and exhibit efficient biological activity. In this report, Rivina berry extract was used as natural colorant in fruit spread and beverage to evaluate its effect on physicoche...

Betalains are hydrophilic colorants containing chromophore betalamic acid. Owing to poor stability, its usage is limited to low acidic short shelf−life, and frozen foods. In this report, effect of metals (inorganic Se4+, Zn2+, and Cu2+) on stability of betalains in Rivina humilis L. berry juice (RBJ) was studied in presence of 10 and 40 µg metal...

Changes during development of Santalum album L. berries were studied with respect to contents of pigment, carbohydrates, proteins, phenols, organic acids, colour and biomass. Cyanidin-3-glucoside (anthocyanin pigment) content increased rapidly from early (green) through intermediate (pink) to matured stage (black). Carbohydrates and proteins conten...

Hard fractions of palm oil and coconut oil, blended in the ratios of 90:10, 85:15, 80:20 and 75:25, were interesterified for 8 h using Lipozyme TL IM. Major fatty acids in the blends were palmitic acid (41.7–48.4%) and oleic acid (26.2–30.8%). Medium-chain fatty acids accounted for 4.5–13.1% of the blends. After interesterification (IE), slip melti...

In vitro propagation of Rivina humilis L. was attempted through proliferation of axillary shoots and shoot tips obtained from mature plants. The shoot tips and nodal shoot segments exhibited 70 and 80% shoot initiation when cultured on Murashige and Skoog (MS) basal medium supplemented with 4.44 μM 6-benzylaminopurine (BAP)+2.85 μM indole-3-acetic...

Ripened berries of Rivina humilis L. (pigeon berry) were investigated for pigment and nutritional composition, in vitro bioactivities, and cancer cell cytotoxicity of its extracts. Ten betalain pigments (total contente0.35 g/100 g fresh weight, and 1.7 g/100 g dry weight) with high level of betaxanthins were characterised. Carbohydrates (6.2 g), pr...

Free radicals are chemical species that cause oxidation, which results in different disease conditions in the body. Antioxidant enzymes and endogenous antioxidants in the body, and dietary antioxidants counteract free radicals. To keep lifestyle diseases away, the importance of dietary antioxidants and various health benefits they provide are revie...

Rivina humilis L. (Phytolaccaceae) accumulates vacuolar pigments betalains. These pigments are synthesized by plants of 11 families in the order caryophyllales. Red beet is the only industrial source of these hydrophilic and low acidic pigments. Betalains rich R. humilis berry juice (RBJ) could be used as alternative source of these pigments. Howev...

The stem, leaf, and root of Tinospora cordifolia (willd.) have been highly exploited for medicinal preparations; however, the nutritional and nutraceutical potential of its attractive red berries (fruits) have not so far been studied. Pigments, berberine (107.0 mg/100 g) and lycopene (50.8 mg/100 g), were identified in the deseeded fruit. Total phe...

Tinospora cordifolia (Menispermaceae) fruits were studied for pigment profile, carbohydrate content, weight and water content during ontogeny. Carotenoid pigment lycopene appeared in yellow fruits and attained maximum level in matured (red) fruits whereas chlorophyll a and b disappeared after intermediate (yellow) stage. In addition, isoquinoline a...

Blends of coconut oil-coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratio-were used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid co...

Bioactive molecules from plants have received wide attention due to their beneficial effects and utilities. Tinospora cordifolia (Willd.) Miers ex Hook. F. & Thoms. commonly known as Guduchi (Menispermaceae) is a deciduous climbing shrub, found throughout India especially in tropical region. Though this plant is extensively used in folk and traditi...

Coconut oil was fractionated to get 40% and 60% stearins (CSt1 and CSt2), blended with a hard fraction (PSt) from palm oil (10–90%) and its suitability as a plastic fat was studied. Slip melting point increased with increase in the level of PSt and ranged from 25.9 to 49.6 �C. CSt2 did not contain any solids above 20 �C but increased on incorporati...

The nutritional and biochemical profile and also bioactive compounds have been analysed in the fruit of Tinospora cordifolia. Ripened fruits collected from CFTRI, Mysore campus were used for analyzing biochemical and nutritional constituents like carbohydrate, reducing sugar, cellulose, protein, total free amino acids, crude fiber, fatty acid compo...

The quality (chemical and sensory) of oil blends prepared by blending equal proportions of coconut oil with sesame oil (blend 1), coconut olein with sesame oil (blend 2) and coconut olein with palmolein (blend 3) was evaluated after deep-fat frying of potato chips. After frying, the free fatty acid content did not change, however, the anisidine val...