Pushpa Srinivas Murthy

Central Food Technological Research Institute | CFTRI · Department of Plantation Products, Spices and Flavour Technology (CFTRI)

In the present study, the effect of coffee leaf extract (CLE) on in vitro enzyme inhibition was studied. Furthermore, its impact on the high-fat diet (HFD)-induced obese mice (C57BL/6) at the levels of 100 and 200 mg/kg body weight along with positive control (orlistat) and the normal group maintained with starch-fed diet (SFD) was observed. CLE ha...

The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using 1H NMR, GC-MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the f...

Objectives: The aim of the present study was to determine the efficacy of green coffee bioactives in ameliorating the effects of high-fat diet (HFD)-induced obesity through in vitro and in vivo assessments. Methods: Green coffee extract (GCE) was obtained by implementing a novel green extraction technique. The efficacy of GCE to inhibit in vitro...

Unlabelled: Curcumin, bioactive from turmeric Curcuma longa, has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The...

Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the final brew. This study proposes a novel coffee processing method based on an established semi-dry process. Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus conserving water, unlik...

The present study aims to assess the nutritional composition and the impact of diverse green extraction techniques like conventional (CE), microwave-assisted (MAE), ultra-sound assisted (UAE), and brewing (BR) on the phytochemicals, antioxidant activities, and bio-accessibility of functional compounds by in vitro simulated gastrointestinal digestio...

Purpose Coffee leaves, generally considered as an agri-waste are traditionally consumed as coffee leaf tea and are known to have medicinal properties. Leaves were valorized by exploring effects of different drying and steeping methods on its phytochemicals and formulation of a functional beverage. Methods The efficiency of drying systems such as s...

Main conclusion: This article intends to summarize all the up-to-date information on coffee leaves, rendering it to be used as a potential agri-food resource in the growing functional foods and pharma industries. Coffee leaves have been processed for herbal tea and ethno-medicine since centuries in the parts of the world where coffee is grown trad...

Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of...

Allspice (Pimenta dioica L.) has been used since time immemorial for its culinary and medicinal qualities. Its unique characteristics are flavor conglomerates of cloves, nutmeg and cinnamon. Eugenol (60–90% in the berries, >90% in the leaves) is the key component followed by 1,8-cineole, α-humulene, β-caryophyllene and cadinene derivatives of pimen...

PurposeCoffee pulp (CP), a by-product of coffee processing industry, was valorized as a functional food ingredient by exploring effects of different extractions on its phytochemicals and formulation of a novel beverage with probiotic kefir micro-organisms.Methods Wet coffee pulp was vacuum dried, pre-treated using steam (SCP) and viscozyme (VCP) fo...

Coffee fermentation is pivotal in post-harvest process to attain quality brew. Exploration of improved coffee profile was carried out by solid state fermentation with Yeast, Saccharomyces cerevisiae as starter (Y) on Robusta coffee (CXR variety). The microbial ecology, metabolism, volatomics and organoleptics of Y along with natural fermentation (N...

The application of nanotechnology is one of the emerging and immensely vital areas in the food science research and development. Recent innovations in the global food and beverage industries related to nanotechnology are in bloom and being successfully applied on a commercial scale in the food processing and food packaging sectors. The microbial na...

Extremophile and extremozyme capabilities to uphold catalytic actions under extreme situations open up a varied array of biotechnological applications. Extremophiles are a rich supply of biocatalysts used for innumerable purposes. Bioactive molecules and enzymes isolated from organisms inhabiting risky environments being used in biological innovati...

Antioxidant‐enriched probiotic yoghurt was developed using spray‐dried green coffee extract (SGC). A full factorial design was employed to optimise the spray‐drying conditions. A significant yield of polyphenols besides the physico‐chemical properties was attained in SGC. Green coffee‐enriched yoghurt (GY) containing 0.5% SGC resulted with desirabl...

Integrated approach of green technologies like enzymatic hydrolysis, steam, microwave and ultrasound assisted methods for extraction of nutraceuticals from green coffee beans (GCB) were explored. The steam assisted extraction (SA) increased the yield of phenolics (158.03 ± 1.06 mg CGAE/g) and flavonoids (271.49 ± 1.33 mg QE/g) compared to other ext...

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee va...

The present work aimed to valorize green coffee spent (GCS) as a food ingredient and its application in food products. About 70% of GCS was obtained after processing green coffee for Chlorogenic acid. The cookies fortified with roasted green coffee spent (RGCS) and unroasted green coffee spent (UGCS) were evaluated for physicochemical properties an...

Coffee is one of the worlds favorite beverages and more essential in our daily routine. The coffee market is significantly growing at a compound annual growth rate (CAGR) of 5.5% during forecast period 2019–2024. The coffee processing at various levels like primary processing, roasting, and brewing releases by-products which are harmful to the envi...

The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 10⁴ U/ml, which is 1.53 fold higher than the par...

The anti-quorum sensing property of terpene phenols/alcohols and their deoxyglucosides was evaluated qualitatively against Pseudomonas aeruginosa and Chromobacterium violaceum by agar well diffusion method, and their antimutagenic activity was tested by Ames test. The 2,3-unsaturated and 2,3-dideoxy 1-O-glucoside derivatives demonstrated higher inh...

Neem seed kernel was subjected to supercritical fluid carbon dioxide (SCF) process and evaluated for the inhibition of selected dermatophytes such as Candida albicans, Candida tropicalis, Candida parapsilosis, Trichophyton rubrum, Trichophyton mentagrophytes. The extraction was carried out by SCF-CO2 at 300 bar 50 °C with and without entrainer (30...

A starter consortium of Saccharomyces cerevisiae (Y), Lactobacillus plantarum (LAB), and Acetobacter aceti (AAB) was defined to ferment the Cocoa beans (Theobroma cacao). Emphasis was laid to optimize the microbial concentration with a functional ratio of selected cultures. A central composite rotatable design (CCRD) was employed to study the effec...

Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin as wall material. The nanoparticles were further characterized by zetasizer, differential scanning colorimetry, X-ray diffraction, In vitro gastric intes...

The processing of green coffee for the extraction of polyphenols resulted in green coffee spent (GCS) accounting 90% dietary polysaccharides. The GCS rich in Non-digestible carbohydrates (oligosaccharides) represent promising prebiotic nutrients. These Non-digestible oligosaccharides were extracted and characterized for valorization of the GCS. The...

Arabica coffee is fermented to obtain intense flavor profile and finds elusive prospects in the coffee industry. The Arabica coffee mucilage constitute 2–5% of the fruit dry weight with 94% moisture, 4% sugar, 0.7% protein and 1–3% pectin. Inductive isolation and screening of functional attributes of microbial strains were examined. Fermentative vi...

Aspergillus oryzae was isolated from coffee pulp, screened for the production of carboxypeptidase and confirmed by molecular studies. Coffee pulp posses high protease activity (1.4 × 10³ nkat/mL) among the agro-substrates used for the production of proteases but wheat bran was used for further studies considering its easy availability in large volu...

The polyphenol acetates derived from green tea (Camellia sinensis. L) catechins, effectively increases the bioaccessibility as evaluated by simulated invitro enzymatic digestion method. The acetylated polyphenols showed significantly higher bioaccessibility (60.13 ± 0.3%) with respect to their precursors (31.80 ± 0.7%). The antibacterial activity o...

Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bi...

Agricultural waste is not only a sustainability problem related to food security but also an economic problem since it has a direct impact on the profitability of entire food supply chain. Sustainable management of agricultural waste is a systematic approach towards reducing waste and its allied impacts over the entire life cycle, starting with the...

The cocoa (Theobroma cacao) fermentation was carried out using starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter aceti with 10% inoculum. The fermented beans were soaked with sterile water (1:3 wt/v) for the duration of 1, 3, and 5 h. The treated beans were dried to the moisture content of 7 ± 1%. The samples w...

The influence of light on the development of asexual spores is an example to elucidate the effect of environmental factors on fungi. Well-studied fungus Aspergillus nidulans produces more conidia under the light condition than under the dark condition, whereas RIB 40, a standard strain of A. oryzae, produces more conidia under the dark condition. I...

Cow milk in infant and human nutrition is very significant. However, contamination of milk with aflatoxins is considered as a potential risk for human health. Aflatoxin is one of the major etiological factors in the development of hepatocellular carcinoma and is also found in the milk of lactating animals which could have consumed it through contam...

The antifungal activities of novel 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol, thymol, and perillyl alcohol were tested against Aspergillus flavus, Aspergillus ochraceus, Fusarium oxysporum, Saccharomyces cerevisiae and Candida albicans. In the agar well diffusion tests, zones of inhibition for the derivatives of carvacrol, thymol...

In the present study, antidiabetic activity of the leaf extract of Solarium nigrum (SN), a traditional edible plant was investigated in streptozotocin-induced diabetic rats. Novel microwave extraction method was used to get more activity and bioactive compound. The SN leaf extract indicated significant inhibition for glucose diffusion and also for...

Objectives: Cocoa beans (Theobroma cacao L) were treated with the starter culture comprising yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) to accelerate the fermentation so as to reduce fermentation duration and also obtain reliable quality. Methodology: The fermentation process was monitored with physicochemical analysis, incl...

Essential oils and their oxygenated terpene constituents possess potent antimicrobial properties. In the present study, a facile synthetic route to the 2,3-dideoxy 1-O-glucosides of important phenols and terpene alcohols in excellent yields (85-96%) has been delineated. Studies on their antimicrobial action against four food-borne pathogens - Bacil...

The volatile oil (1.12%) from the Z. zerumbet rhizomes were extracted using Clevenger’s distillation. The GC and GC-MS profile of the Z. zerumbet volatiles revealed several components of which Zerumbone was the principal compound (49.8%) followed by α-Caryophyllene (20.1%) and trace of other compounds. The antifungal property of volatiles was studi...

Potato pulp powder is a major byproduct generated in huge amounts globally from potato processing industry. The disposal of these residues causes environmental pollution. Considering the use of agro byproduct as economic and environmental benefits, biotranformation of Potato pulp powder by solid state fermentation for the production of acid proteas...

Aspergillus oryzae is known to have remarkable potential for the production of secreted enzymes. Submerged (Smf) and solid-state fermentation (SSF) are optimized with regard to temperature, pH, moisture, fermentation time, inoculum concentration, etc. Besides these parameters, the effect of light on growth and its role as a bioprocess variable in c...

Quinoline, a heterocyclic scaffold which is well known for wide spectrum of biological activities.Quinoline-2-carboxylates with aromatic compounds and a terpene is synthesized under microwave which increased the yield and shortens the reaction time comparing to conventional method reported by us. The synthesized compounds are characterized by UV-vi...

Ginger oleoresin was extracted from ginger rhizomes (Zingiber officinale) using acetone. The high-performance liquid chromatography analysis revealed gingerol to be the major compound of the oleoresin and accounted to 12.8 ± 0.5%. The oleoresin comprised rich fraction of 52.4 ± 0.6 mg GAE/g and exhibited 77.66 ± 0.8% antioxidant activity. They also...

Coffee pulp is a primary by-product produced during coffee processing and represents 30% of the coffee fruit on a dry-weight basis. A novel potential tannin degrading fungi was isolated from coffee by-products. Among the various fungi isolated, Penicillium sp. CFR303 was found to be potent with 66.5 ± 0.9% tannin degradation. The potent tannin degr...

Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the...

Fermentation is a crucial step in the processing of high quality cocoa for development of appropriate flavour precursors. Suitable equipment along with the defined starter cultures is essential for successful production, contamination free environment, excellent mixing and reasonably good mass transfer .The present study is piloted to design biorea...

A consortium consisting of potential isolates of Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter aceti was optimized to obtain the improved quality fermented beans. A central composite rotatable design was employed to study the effect percentage of yeast, LAB and AAB concentration (0 to 20%), on the quality of fermented cocoa bean...

Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acetyl and methyl derivatives of dehydrozingerone were synthesized in the present study. Dehydrozingeron...

Flavor plays an important role in consumer satisfaction and influences further consumption of foods. Robusta coffee is rich in caffeine and phenolics and is undesirable for coffee connoisseurs compared to arabica coffee. The exogenous polyphenol oxidase (4,000 U/ml) was extracted from the fruiting bodies of Pleurotus florida otherwise referred as t...

Screening and isolation of native microflora comprising yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were carried out from cocoa fermentation units. Lab scale studies were performed to scrutinize their potential for alcohol and acid production. Further, the cocoa fermentation was carried out by natural process and also with def...

Gallic acid (3,4,5-trihydroxybenzoic acid) was produced by microbial biotransformation of coffee pulp tannins by Penicillium verrucosum. Gallic acid production was optimized using response surface methodology (RSM) based on central composite rotatable design. Process parameters such as pH, moisture, and fermentation period were considered for optim...

Extracellular β-glucosidase was produced using coffee pulp as a sole carbon source by Penicillium verrucosum by solid state fermentation and 897.36±59 U/g enzyme activity was obtained. Increase in 2.21-fold of enzyme activity on optimizing the bioprocess parameters by response surface methodology based on central composite rotatable design is illus...

Paste samples were prepared by mixing 1:1 (w/w) proportion of ginger and garlic along with sodium chloride (1%). The pH of the paste was adjusted to 4.0, 4.5 and 5.4 by the addition of citric acid. Xanthan gum (2 g/L) and sodium benzoate (0.2 g/L) were added to the paste and then filled in retort pouches. The filled pouches were subjected to therma...

The efficacy of Dehydrozingerone (DZ; dehydroderivative of zingerone) as an antifungal agent and its mode of action against food spoilage fungal pathogens was studied and presented. DZ is a constituent of ginger (Zingiber officinale rhizomes) and structural half analogue of curcumin. Its efficacy against Aspergillus oryzae, Aspergillus flavus, Aspe...

Coffee cherry husk (CH) is one of the major by-products obtained from coffee processing industry and accounts to 43 ± 5.9 % of cellulose. Screening of fungal organism for cellulase production was carried out and the potential organism was identified as Rhizopus stolonifer by internal transcribed spacer's (ITS)-5.8S rDNA analysis. A systematic study...

Coffee is one of the popular beverages of the world and second largest traded commodity after petroleum. Coffee is cultivated in about 80 countries across the globe and entangles huge business worldwide. Coffee dispensation requires an elevated degree of processing know how and produces large amounts of processing by-products such as coffee pulp an...

The recovery process of the phenolic compounds from the coffee industry by-products and their antioxidant activity were investigated in this work. The coffee by-products (coffee pulp, husk, silver skin, and spent coffee) were obtained from coffee processing industry. The phenolic conserves were extracted using solvent mixture of isoproponal and wat...

Aim is to study the antidiabetic effect of a compound GII purified earlier from the water extract of fenugreek (Trigonella foenum graecum) seeds by Murthy and his colleagues (patented in India and USA) in diabetic rabbits. Diabetes was induced in rabbits by injecting 80 mg/kg bw of alloxan intravenously into rabiits. Rabbits were subdivided into su...

The lignocellulosic coffee by-products such as coffee pulp, coffee cherry husk, silver skin, and spent coffee were evaluated for their efficacy as a sole carbon sources for the production of xylanase in solid-state fermentation using Penicillium sp. CFR 303. Among the residues, coffee cherry husk was observed to produce maximum xylanase activity of...

Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the...

Characterization of anthocyanins, polyphenols and the biological properties of coffee skin/pulp, which is a residue obtained during the coffee processing were investigated. The anthocyanins were extracted with 0.01 M HCl, purified by Sephadex LH-20 column chromatography and were analyzed by high-performance liquid chromatography coupled with photod...

Exoglucanase was produced using coffee husk, the by-product of coffee processing industries, as the sole carbon source using economical fermentation strategies like solid-state fermentation (SSF). The effects of process parameters such as pH, moisture and fermentation duration on exoglucanase synthesis was investigated using response surface method...

To study the mechanism of action of water soluble compound GII purified from fenugreek (Trigonella foenum graecum) seeds which was shown earlier to have antidiabetic effect in the subdiabetic, moderately and severely diabetic rabbits. In rabbits (1-1.5 kg bw) diabetes was induced by intravenous injection of 80 mg/kg bw of alloxan. They were fed wit...

In Mycobacterium phlei TMC 1548 supplementation of growth medium containing 2% v/v glycerol with glucose(up to 5% w/v) resulted in an increase in growth (yield of cells), in amount of total phospholipids, and in each of the individual phospholipids (cardiolipin, phosphatidylethanolamine, phosphatidylinositol and its mannosides, and phosphatidylglyc...

Pectinase was produced by solid-state fermentation utilizing coffee pulp with Aspergillus niger CFR 305. The exogenous pectinase contained 7539 ±70 U/g of enzyme activity. Further the pectinase enzyme was partially decolorized with activated carbon and 80 % recovery of enzyme activity was obtained. The optimum pH and temperature of the crude decolo...

Pectinase was produced by solid- state fermentation utilizing coffee pulp with Aspergillus niger CFR 305. The exogenous pectinase contained 7539 ±70 U/g of enzyme activity. Further the pectinase enzyme was partially decolorized with activated carbon and 80 % recovery of enzyme activity was obtained. The optimum pH and temperature of the crude decol...

An anti-hyperglycemic compound named GII was purified from the water extract of the seeds of fenugreek (T. foenum-graecum) and shown to be different from trigonelline and nicotinic acid isolated earlier from the same plant. GII (50 mg/kg body weight, po) reduced blood glucose in glucose tolerance test (GTT) in the sub-diabetic and moderately diabet...

Mechanism of action of GII (100 mg/kg body weight, po for 15 days) purified from fenugreek (T. foenum-graecum) seeds was studied in the sub-diabetic and moderately diabetic rabbits. In the sub-diabetic rabbits it did not change much the content of total lipids, glycogen and proteins in the liver, muscle and heart (glycogen was not studied in the he...

Coffee industry substrates such as coffee pulp, coffee cherry husk, silver skin, spent coffee and mixtures of these coffee wastes (MC) were evaluated for their efficacy as sole carbon source for the synthesis of -amylase in solid-state fermentation (SSF) using a fungal strain of Neurospora crassa CFR 308. For SSF with coffee pulp and with MC, -amyl...

Monsooned coffee is one of the world specialty coffees processed only in India. Monsooned Malabar (MM) and Monsooned Robusta (MR) are processed from native Arabica and Robusta coffees. Few of the parameters like moisture, density, pH, color, soluble solids, phenols, caffeine and chlorogenic acids differed significantly compared to the native coffee...

Indian borage (Plectranthus amboinicus) was investigated for antifungal activity through agar well diffusion assay. Indian borage oil (IBO) was found to be effective against various fungi tested, as it inhibited the radial growth of mycelia and exhibited broad fungitoxic properties against Aspergillus flavus, Aspergillus niger, Aspergillus ochraceu...

Ajowan is an aromatic seed spice that has a medicinal value. In this paper Ajowan Ethanolic Extract (AEE), which was prepared from Ajowan seeds, was assessed for antibacterial and antifungal activity against selected pathogenic bacteria and fungi by agar well diffusion assay. AEE exhibit ed considerable inhibitory effects against all the organisms...