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Open Access
Process optimization for anthocyanin extraction from black soyabean (Glycine max (L.) Merr.) using different methods, comparative study and its characterization
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Gaibimei, Palmei; Singh, Anupama
Black soyabean hulls are considered as one of the agro-industrial residues which contain abundant anthocyanin in its seed coats. An effective, environment friendly and energy-efficient extraction technique need to be explored to improve the quantity and quality of anthocyanin from black soyabean hulls. In the present investigation four extraction techniques were employed to extract anthocyanin from black soyabean hulls. Design experiments using BBD for aqueous extraction and enzyme assisted extraction while CCD for microwave assisted extraction and ultrasound assisted extraction were employed with Design Expert 10.0.1 software considering independent parameters having varied levels of each. Independent parameters for AE were chosen as solid to solvent ratio, extraction temperature and treatment period having three levels (1:20, 1:40, 1:60 g/ml; 40, 60, 80 °; 40, 60 and 80 min)of each, for EAE, independent parameters chosen were enzyme concentration, extraction temperature and treatment period having three levels (2, 4, 6 %; 35, 40, 45 °; 30, 60 and 90 min) of each. For MAE, independent parameters chosen were solid to solvent ratio, pH, ethanol concentration and treatment period with five levels (1:20, 1:30, 1:40, 1:50, 1:60 g/ml; 1, 2, 3, 4, 5; 50, 60, 70, 80, 90 %; 30, 60, 90, 120, 150 s), for UAE, independent parameters chosen were solid to solvent ratio, pH, ethanol concentration and treatment period with five levels (1:20, 1:30, 1:40, 1:50, 1:60 g/ml; 1, 2, 3, 4, 5; 50, 60, 70, 80, 90 %; 10, 20, 30, 40, 50 min) of each. The responses selected were Total anthocyanin content, Degradation index, Total phenolic content, DPPH radical scavenging activity, Ferric reducing antioxidant power, Total flavonoids content, Percent polymeric color and Colour difference for entire range of experiments. Comparative study based on the optimized responses values obtained from the different extraction techniques was carried out. Scanning electron microscopy (SEM) analysis for each technique was carried to observe the morphological changes in the hulls powder before and after extraction. Also optimized extracts sample obtained from AE, MAE, UAE and EAE were screened for the identification of various bioactive compounds using GC-MS analysis. Result revealed that the optimized conditions obtained for AE were solid to solvent ratio of 1:20 g/ml, extraction temperature of 40° and treatment period of 65 min with the responses having TAC 30.90 mg/g, DI 1.08, TPC 91.14 mg GAE/g, DPPH 35.41 %, FRAP 295.22 mg AAE/g, TFC 1157.80 mg CE/g, PPC 30.68 % and CD 24.90. While for MAE, the optimized conditions were solid to solvent ratio of 1:22 g/ml, pH of 1.01 and ethanol concentration of 75.20 % and treatment period of 91 sec with the responses having TAC 366.24 mg/g, DI 0.91, TPC 117.01 mg GAE/g, DPPH 100.46 %, FRAP 437.11 mg AAE/g, TFC 2704.82 mg CE/g, PPC 18.30 % and CD 1.86. The optimized conditions for UAE were solid to solvent ratio of 1:26 g/ml, pH of 2.93 and ethanol concentration of 90 % and treatment period of 50 min with the values of responses i.e. TAC 559.95 mg/g, DI 1.27, TPC 170.30 mg GAE/g, DPPH 97.57 %, FRAP 603.33 mg AAE/g, TFC 2536.71 mg CE/g, PPC 97.57 % and CD 25.15. The optimized conditions obtained for EAE were ethanol concentration of 2 %, extraction temperature of 37° and treatment period of 90 min having responses of TAC 1125.38 mg/g, DI 1.45, TPC 119.38 mg GAE/g, DPPH 91.22 %, FRAP 1733.36 mg AAE/g, TFC 4125.32 mg CE/g, PPC 66.11 % and CD 16.87. The micrograph of EAE reveals large, porous, flaky and damaged tough cell wall structure and was found to show biggest pore size opening of 54.468 μm enabling them to leach out more pigment as compared to other extraction techniques. The GC-MS analysis result reveals that the bioactive compounds identified for AE, MAE, UAE and EAE were 22, 43, 50 and 40 respectively. EAE was found to be the best technique as it was able to leach 12 antioxidant compounds, followed by UAE (9 compounds), MAE (8 compounds) and AE (1 compound). Hence the studies showed that all the extraction conditions and techniques selected could effectively extract anthocyanin from black soyabean hulls. Among all the techniques, EAE could be considered as best extraction techniques as it gave outstanding yield of TAC i.e. 97.25 % higher than AE, 67.46 % higher than MAE and 50.24 % higher than UAE method. The cell wall of the black soyabean hulls powder treated by EAE causes large, porous, flaky and damaged tough cell wall structure and was found to show biggest pore size opening of 54.468 μm enabling them to leach out more pigment as compared to other extraction techniques. GC-MS analysis for EAE optimized samples also identified 12 antioxidant compounds in the black soyabean hulls extract. Second order model fitted well and the parameters solid to solvent was most effective for AE, MAE, UAE while for EAE, the parameter enzyme concentration was the most effective for anthocyanin extraction.
Open Access
Development of packaging material using pine needles and its characterization
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Chauhan, Leela; Omre, P.K.
Total pine needles availability is about 2.7×106 MT per annum in India and in Uttarkhand total pine forests produced about 2.05×106 MT per annum. Major source of ground fires and therefore damaging consequences on environment and flora and fauna. In the summer season when surrounding temperature is high, needles catch fire due to presence of lignin in pine needles. The Forest Department of India, Dehradun have reported that a massive forest fire in 2017 engulfed 14.7 thousand acres of valuable forest area through 2,272 forest fire incidents in Uttrakhand. These fires destroy the local ecology, damaging the fertile top layer of the soil and destroyed grazing grounds for cattle. Therefore, pine needles dried biomass have been converted into packaging material with the intervention of processing techniques, in order to protect eco-logical imbalance caused. Therefore, the present investigation has been undertaken to development of technology for biodegradable packaging material from pine needles. Particle size of pine needles powder was selected (0.5mm) on the basis of preliminary experiments and review of literature. The independent variables selected for the study were, pine needles and filler materials ratio (1:1,1.75:1,2.50:1,3.25 and 4:1 w/w), glycerol (0,3,6,9 and 12% v/v) and starch (0,5,10,15 and 20% w/v). The effect of these independent variables were observed on responses such as TS (MPa), elongation (%), water solubility (%), moisture absorbance (%), water vapor permeability (g/Pa h m) and density (g/cm3). The experiment was carried in three ways by considering different filler materials that is waste newspaper, waste cardboard and potato peel. The three set of experiments were planned using central composite rotatable design (CCRD) and optimized separately using the different combination of independent parameters. The optimum level of variables for maximum desirability of developed biodegradable packaging material were from pine needles and waste cardboard ratio (3.25:1 w/w), glycerol concentration (3.814% v/v) and starch (7.719% w/v). The optimum values of response were; tensile strength (1.794 MPa), elongation (5.932%), water solubility (26.71%), water vapor permeability (4.312 g/Pa m h), moisture absorbance(7.753%) and density (1.132 g/cm3). Significant (p<0.05) effect of process parameters were found in all responses in developed biodegradable packaging material from pine needles and waste cardboard. On validation of the model for responses of developed biodegradable packaging material, it was found that the developed model was accurate as the prediction error was only in the range of -1.890 to 11.38%. Biodegradability test was conducted of the developed packaging material from pine needles and waste cardboard ratio showed weight loss in 21 days of degradable period when sample was buried under soil.
Open Access
Optimization of ohmic heating parameters for enhancement of oil yield from enzymatically hydrolyzed rapeseeds (Brassica rapa)
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-01) Kautkar, Sheshrao Sakharam; Pandey, J.P.
India is the third largest producer of rapeseeds in the world followed by China and Canada produced 2.35 MT of rapeseeds during 2016-17. In spite of being one of the largest producers of rapeseeds as well as rapeseed oil, India still needs to import the oil from the countries like United States and China to meet the daily requirements of large population. Mechanical expression and solvent extraction are currently used commercial methods of oil extraction. The mechanical expression possesses the limitations like low oil recovery, high energy consumption, higher initial equipment cost etc. while solvent extraction which is the most common used method of oil extraction uses highly flammable solvents therefore, the danger of fire and explosion always exists in the plant and its residual chemical solvents is also very harmful to the human health and for environment as well. The enzyme assisted oil extraction is eco-friendly approach of simultaneous isolation of oil and protein from oilseeds but the oil recovery from this method is low. Therefore, to enhance the oil yield and to fulfill per capita demand of edible oil for large population of the country, the development of modern oil extraction process is necessary which can effectively eliminate the issues related to human health, environmental pollution with producing good quality edible oil. Therefore, the present investigation has been undertaken to standardize and optimize the enzyme assisted aqueous extraction process coupled with ohmic heating for enhancement of oil yield from rapeseeds. Enzyme (Pectinase), enzyme concentration (1.0 %) and slurry ratio (1:3) were selected as constant parameters for final experiments on the basis of results obtained in preliminary trials. Experiments were planned using full factorial design considering three independent variables viz. Voltage gradient (9, 11, 13 and 15 V/cm), end point temperature (70, 80, 90 and 100 ˚C) and holding time (0, 5 and 10 min). The quality of extracted rapeseed oil was evaluated in terms of oil yield, specific gravity, refractive index, colour, free fatty acids, saponification value, peroxide value and iodine value. Statistical analysis and optimization of independent variables was done using Design Expert 11.0 software. Study revealed that the oil yield increased with increasing voltage gradient, end point temperature and holding time. The physicochemical properties of rapeseed oil were found to be 63.69-89.54% of oil yield, 0.796-0.941 of specific gravity, 1.464-1.566 of refractive index, 49.08-61.67 of colour values, 0.447-1.410% of free fatty acid, 169.43-195.32 mgKOH/g of saponification value, 1.28-2.58 meqO2/kg of peroxide value and 96-118 meq I/g of iodine value. Voltage gradient of 13.98 V/cm, end point temperature 90.37˚C and holding time of 9.90 min were the optimized ohmic heating parameters which gave maximum oil yield of 85.96% with maximum retention of oil quality like 0.96% of free fatty acids, 179.96 mgKOH/g of saponification value, 2.34 meqO2/kg of peroxide value and 113.77meq I/g of iodine value. The quantity of oil extracted at optimized conditions of process variables was higher than enzyme assisted aqueous extraction alone. The properties of extracted oil at optimized condition of ohmic heating parameters were much below the acceptable limit prescribed by “FSSAI standards, 2009” and vegetable oil products order (Regulation), 1998.
Open Access
Comprehensive valorization of citrus (Kinnow Mandarin) peel through sequential microwave assisted solvent extraction of bioactive compounds and pectin for their application in food
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-02) Yousuf, Owais; Singh, Anupama
Extraction of valuable products of bioactive compounds, pectin, essential oils, fibers etc. from agro industrial waste is a promising and an effective solution in resolving the problem of wastes but in contrary, current extraction techniques possess several inadequacies in terms of economy, energy and longer time requirements. Citrus fruits, after juice processing, is a major fruit that results in large quantities of wastes (peel) rich in various bioactive compounds such as pectins, bioactive compounds and essential oils. An effective, non-toxic and profitable extraction strategy could significantly promote the valorization of citrus peel and provide high quality extracted products with increased profits Present research deals with the comprehensive valorization of Citrus peel (Kinnow Mandarin) through sequential microwave assisted solvent extraction of bioactive compounds and pectin for their applications in food. Final study was conducted into three phases. In the first phase, four independent variables having five levels of each Microwave power (160, 320,480,640,800), microwave time (1, 2, 3, 4, 5), solvent (Ethanol) volume and particle size (citrus peel powder) (0.2, 0.4, 0.6, 0.8, 1.0) were selected for extraction of bioactive compounds. In the second phase for the extraction of pectin from citrus peel powder residue, Microwave power (160, 320,480,640,800), microwave time (1, 2, 3, 4, 5), solvent (citric acid solution) volume (100, 150, 200, 250, 300) and pH (1.0, 1.5, 2.0, 2.5, 3.0) were selected as Independent variables. The citrus peel residue remaining after the pectin extraction was also collected and utilized for the development of Activated Carbon. Optimization of both the processes was done based on their respective responses following Response surface methodology using Design Expert 10.0.1 software. Statistical and graphical analysis was done in both phases. In the third phase of the study, the citrus peel extract and pectin were utilized in food. The citrus peel extract, being a source of bioactive compounds, was used as an antioxidant in the flaxseed oil to check the storage stability of Flaxseed oil during 60 days of storage period. Pectin extracted from the citrus peel residue was utilized as the gelling/stabilizing agent in the preparation of mixed fruit Jam and was chemically analyzed. Results showed that the microwave assisted extraction proved very effective approach for the extraction of bioactive compounds as maximum extract yield and pectin from the citrus peel powder residue was obtained. The optimum result of Extraction of bioactive compounds was obtained when the Microwave Power was 480.173 W, Microwave Time 3.127 min, Solvent volume 103.458ml and Particle size 0.543 mm with the responses having Extract yield 30.743%, Total phenolic content 88.404 mg GAE/g, Total Flavonoid content 69.887 mg CE/g, DPPH Antioxidant activity 86.056%, ABTS Antioxidant activity 86.173%, Total carotenoids 49.533 mg BET/g and Vitamin C content 119.712 mg AA/g). On the other hand the optimized result of extraction of pectin was found when the Microwave Power was 476.58 W, Microwave Time 2.59 min, Solvent volume 155.41 ml and pH 1.05. The responses were Pectin yield 27.58%, Equivalent Weight 767.83 mg, Methoxyl Content 7.23%, Anhydrouronic Acid Content 60.42% and Degree of Esterification 64.679%. Studies also revealed that use of citrus peel extract (200 – 1000 ppm) could increase the shelf life of flaxseed oil up to 60 days and pectin extracted from citrus peel residue could be used for the jam preparation. GC-MS and SEM analysis also supported the results of extraction.
Open Access
Process optimization and drying kinetics of rohu fish (Labeo rohita) using ohmic heating followed by solar drying
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Rishi Richa; Shahi, N.C.
India is known to be a protein deficient country. Freshwater fish is an excellent source of protein and carries a good amount of minerals and vitamins with very little fat. The fish is easily digestible but are highly perishable therefore; fish can not be stored longer under ambient condition which results in huge harvest and economic loss. Fish processing can prevent fish from deteriorating before reaching the end users. Uttarakhand has plenty of freshwater fish and requires tremendous efforts in the area of fish processing keeping the growing demands and market for future. Drying is the most common and fundamental method for post-harvest preservation. Fish drying should be encouraged at farmers’ level as well as at small industry level as the facility of cold storage, canning is beyond the reach of resource-poor marginal farmers and small-scale industries. Fish drying can be a good processing approach for enhancing the storage life of fish. Rohu is one of the most preferred fish in India, Bangladesh, Pakistan and Sri Lanka. Dried Rohu fish may have several uses such as ready to eat products and enriching snacks etc. A research work was, therefore, undertaken to standardize and optimize the ohmic heating followed by solar drying of Rohu fish muscles and to study the effect of independent variables on the quality and nutritional characteristics. The experiments were conducted for drying of Rohu fish muscles. In these process parameters, four variables at five levels were taken. Variables set for the experiments in drying was ohmic voltage (160, 170, 180, 190 and 200 V), salt (NaCl) concentration (0, 0.5, 1, 1.5 and 2%), PID controlled solar drying temperature (40, 48, 56, 64 and 72 C) and loading density of fish muscle (0.472, 0.572, 0.672, 0.772 and 0.872 g/cm2). The data from all experiments were analyzed using Design Expert 10.0.0.1 and the response functions were developed using multiple regression analysis and second-order model were fitted for each response. Drying characteristics and kinetics were also studied. All the independent parameters were observed on the all responses. Results of drying studies show that the moisture, protein and fat and content ranged from 12.66 to 15.57 % (dry basis), 44.08 to 60.88 % (dry basis) and 9.33 to 20.67 % (dry basis), respectively. Further, the FFA ranged from 0.5 to 1.8%, change in color 28.83 to 50.74 and sensory attributes (overall acceptability) ranged from 6.5 to 9.4. No microbial growth was found after the ohmic followed by solar drying of Rohu fish with optimum conditions 194 V and 0.56 % salt concentration, 59C Solar dryer temperature and 0.472 g/cm2 loading density The dried fish powder had a shelf life of 3 months as it retained the quality in terms of nutritive value.
Open Access
Drying Kinetics And Storage Behaviour Of Black Soybean
(G.B.Pant University Of Agriculture And Technology Pantnagar : Uttaranchal, 2005) Kumar,Kaushal.; Gupta,D.K.
Open Access
Drying characteristics and quality changes during tray and fluidized bed drying of carrot shreds
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Keshri, Satish Kumar; Kulshreshtha, Manoj
A study on drying characteristics and quality changes during tray and fluidized bed drying of carrot shreds was under taken. Experiments were conducted to study the drying kinetics of carrot shreds, to compare the predictive models and to evaluate the quality, and b-carotene loss during tray and fluidized bed drying. Tray drying experiments were conducted under unblanched and blanched conditions, with and without turning at 50, 60 and 700C, and loading density of 1.5, 3.0 and 4.5 kg/m2. Fluidized bed drying experiments were carried out in unblanched and blanched conditions at 50, 60 and 700C with a sample size of 100, 200 and 300g at velocities of 2.22 and 1.81 m/s that corresponded to full and half opening of flap. Quality was studied in terms of moisture content, bulk density, true density, porosity, rehydration ratio, rehydration fraction, color and b-carotene content. In both tray and fluidized bed drying, Page’s model performed best in describing the drying behavior, while the Power law model did not fit the drying data. Drying took place under falling rate and there was no constant drying period. Analysis of variance indicated that in case of tray drying loading density had most significant effect on overall drying rate followed by turning, and temperature. In case of fluidized bed drying; only sample size and temperature had significant effect. Blanching did not have a significant effect on the drying rate in any case. Drying rate was 3-4 times higher in fluidized bed drying than in tray drying. In case of tray drying, turning had a significant effect on drying rate while flap opening did not have a significant effect on drying rate. Total drying time in tray drying ranged from 2-12h, while it was 0.5-2.5h in fluidized bed drying indicating a substantial saving of time in fluidized bed drying compared to tray drying. Physical characteristics (bulk density, true density, porosity) of dried shreds were similar in tray and fluidized bed drying. Rehydration ratio was higher for blanched sample, dried at lower temperature in both tray and fluidized bed drying. Rehydration ratio and rehydration fraction were slightly higher in fluidized bed drying. Blanching and temperature had a significant effect on quality of dried products. b-carotene was more in blanched samples dried at lower temperature in both cases. There was no significant difference on b-carotene and color in fluidized bed dried shreds and tray dried shreds. Overall there is no significant advantage in fluidized bed drying over tray drying in terms of quality of dried shreds.
Open Access
Hot air drying characteristics of sweet potato (Ipomoea batatas L.) cubes, its modeling using artificial neural network (Ann) and quality changes during storage of dried product
(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-06) Singh, Ngankham Joykumar; Pandey, R.K.
Sweet potato (Ipomoea batatas L.), rich in carbohydrate and other protective nutrients like vitamin A, carotene, calcium and phosphorus and contains small quantity of fat, protein, riboflavin, niacin and vitamin C etc, is an important tuber crop which is widely used in ready-to-eat foods, etc. Sweet potatoes have a very poor shelf-life and undergo spoilage due to deterioration of vascular and parenchymal tissues due to formation of blue vascular streaks. Hot air-drying characteristics of sweet potato cubes were investigated in a laboratory scale hot air dryer. The thin-layer drying was carried out under five air temperatures 50, 60, 70, 80 and 90oC, five air velocities of 1.5, 2.5, 3.5, 4.5 and 5.5 m/s and three sweet potato cube sizes of 5, 8 and 12 mm. Empirical models namely page’s, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum R2 and standard deviation (SD). Page’s model gave better prediction for moisture ratio. Artificial Neural Network model was fitted in drying data. ANN modeling was done at two hidden layer (1 and 2) and ten neurons (2, 4, 6, 8 and 10). The optimum architecture of ANN for training at different drying characteristics such as moisture content, drying rate and moisture ratio was found to be two hidden layers with 8 and 4 nodes in first and second hidden layer, 2 nodes in first and 8 in second layer and 2 in hidden layer and 4 nodes in second layer, respectively. Hardness, Springiness, cohesiveness and resilience decreased slightly with increase in temperature and increased with increase in cube thickness; however adhesiveness and gumminess increased slightly with drying temperature. Based on quality attributes, the optimum conditions recommended for drying of sweet potato were 70oC drying air temperature, 5.5 m/s air velocity and 0.5 cm cube size. Dried sweet potato cubes could be stored in sealed polythene package for more than six months without much deterioration in its quality. Vacuum packaging resulted in better quality of stored sweet potato cubes as compared to the normal packaging method.
Open Access
Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
(G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand), 2015-06) Kothakota, Anjineyulu; Pandey, J.P.
A novel processing technology is developed to polish rice in a more selective way with the help of cellulase enzyme of microbial sources. The enzyme were produced from Trichoderma Reese, MTCC164.Brown rice was treated with enzyme concentration of 60- 100% (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 300C to 500C (with variation of 50C) to attain a saturated moisture level of 35.5 g/100 g .Selective degradation of bran layers in enzymatic polished rice (polishing time 20-100 sec with variation of 20 sec) has facilitated the retention of more vital B complex (thiamine, riboflavin, pyridoxine and niacin) nutrients compared to normal milled rice . The retention of vital B complex nutrients detected through HPLC with UV detector and optimized by Response surface methodology (RSM) with central composite design. The optimized enzyme treated bio-polished are better sources of the vital B complex group than mechanically milled rice, because where great losses of nutrients are incurred in milling time was reduced , therefore bio-polished rice nutritionally efficacious.

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