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ThesisItem Open Access Development of nanofilms using Catharanthus roseus and Mucuna pruriens for improved lipid oxidative and microbial stability of animal food matrices(Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K), 2023-04-13) Noor, Sabahu; Sunil KumarThe silver nanoparticle based bioactive edible films were developed to improve storage stability of animal food matrices. The composite films were developed using carrageenan and hemp seed protein and their bioactive properties were improved using Catharanthus roseus (CaNPs) and Mucuna pruriens (MuNPs) based silver nanoparticles. The preservative potential of the developed films was evaluated using composite meat chocolate, cooked chevon, and cheddar cheese as food models. Three types of product samples were developed viz. T0 (samples within control film), T1 (samples packaged within film containing 2% Catharanthus roseus or 1.5% Mucuna pruriens extract), T2 (samples packaged within T2 film containing 2% CaNPs or 1.5% MuNPs). The films were evaluated for various physico-mechanical parameters and the product samples packaged within the films were evaluated for storage quality, chocolate samples for 180 days, chevon for 14 days, and cheese for 90 days. The addition of the extract or nanoparticles significantly (P<0.05) increased the mean values for thickness (mm), density (g/ml), redness (a*) and yellowness (b*) whereas decreased the solubility (%), WVTR (mg/mt2), moisture (%), transmittance (%), and lightness (L*) of the films. It also increased (P<0.05) the total phenolic, total flavonoid and radical scavenging and ion reducing potential (DDPH, ABTS and FRAP) of the films. Application of the films significantly (P<0.05) improved lipid stability (free fatty acids, thiobarbituric acid reactive substances) and microbial quality (total plate, psychrophilic, yeast/moulds) of the products during storage. A significant (P<0.05) positive impact of the films was also observed on sensory quality of the products. Based on our results, films T2 containing 1.5% MuNPs or 2% CaNPs significantly (P<0.05) improved the storage quality of the products compared to the extract based and control films. The developed films can be successfully used commercially for improving storage stability of animal foods which are highly susceptible to lipid oxidation and microbial spoilage.ThesisItem Open Access Improving storage quality of food matrices using hydrolysed protein and bioactive edible film(Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu (J&K), 2022-09-30) Lone, Aunzar Bashir; Bhat, Zuhaib FThe goal of the current study was to determine potential of Andrographis paniculata based bioactive film and protein hydrolysates as natural preservatives for animal food matrices. Cheddar cheese and goat meat emulsion were used as animal model products. Bioactive edible film was developed using A. paniculata extract (0.5, 1.0 and 1.5 percent) and was evaluated for efficacy to improve the lipid stability and storage quality of goat meat emulsion during 14 days refrigerated (4±1 ºC) storage. Additionally, protein hydrolysates were developed using alcalase enzyme and some pretreatments (microwave and ultrasonication) and added to cheddar cheese samples and evaluated for quality during 90 days refrigerated (4±1 ºC) storage. Both bioactive film and protein hydrolysates significantly improved the lipid and microbial stability and sensory quality of the products during storage and can have commercial applicationsThesisItem Open Access Enhancing storage stability of food matrices using hydrolysed protein and bioactive packaging(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu (J&K), 2022-09-30) Singh, Shavinder; Bhat, Zuhaib F.Lipid oxidation and microbial spoilage are two common deteriorative processes responsible for decline in the storage quality of animal products. The present study was conducted to explore the possibility of utilization of natural alternatives viz. protein hydrolysates and bioactive film to improve the storage stability of animal food matrices. Meat emulsion was used as a model system and was incorporated with protein hydrolysates processed with pre-treatments (no pre-treatment, microwave and ultrasonication) and evaluated for quality on day 0, 7 and 14 of storage (4±1 ºC). Samples incorporated with hydrolysed protein showed a significant improvement in storage stability of the emulsion. Further, a bioactive film was prepared using Caralluma fimbriata extract (1, 2 and 3%) to improve the storage stability of cheddar cheese. Samples packaged in the bioactive film showed significant improvement in lipid and microbial stability and sensory quality during refrigerated (4±1 ºC) storage of 90 days.ThesisItem Open Access Enhancing lipid-oxidative and microbial stability of food matrices using hydrolysed protein and biodegradable film(Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu (J&K), 2022-09-30) Singh, Shubham; Singh, Shubham; Bhat, Zuhaib F.; Bhat, Zuhaib F.Two main deteriorative processes responsible for the reduction in the storage quality of animal products are lipid oxidation and microbiological spoilage. The purpose of this research was to look into the possibilities of using natural alternatives, such as protein hydrolysates and bioactive film, to increase the lipid-oxidative and microbial stability of animal food matrices. The cheese was utilized as a food model system and was incorporated with protein hydrolysates that had undergone pre-treatments (microwaves and ultrasonication) and were evaluated for quality on days 0, 30, 60 and 90 of storage (4±1 °C). The storage stability of cheddar cheese was significantly improved when samples were incorporated with hydrolysed protein. A bioactive film was also produced utilizing Echinacea purpurea extract (1.0, 1.5 and 2.0 %) to increase the storage stability of parmesan cheese. During 90 days of refrigeration (4±1 °C) storage, samples packed in the bioactive film showed significant improvements in lipid and microbial stability and sensory quality.ThesisItem Open Access Quality attributes of functional kulfi wrapped with carrageenan based bioactive films(Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)) Mahajan, Kanika; Kumar, SunilThe objective of present study was to develop functional kulfi with the incorporation of optimum level of fig powder that was packaged in developed bioactive biodegradable carrageenan based films containing Aloe vera extract. Three different levels of fig powder viz. T1: 2%, T2: 3%, T3:4% were compared with control and 3% level of incorporation was selected on the basis of improved nutritive, physico-chemical and sensory characteristics of the product. The formulation and process protocol for the development of carrageenan films was standardized by conducting two sub experiments. The effect of different levels of Carrageenan (1%, 1.5%, 2%) and glycerol (10%, 14%, 18%) on the various physico-chemical properties viz. thickness, WVTR, transmittance, color profile was evaluated and subsequently final formulation with 1.5% Carrageenan and 14% glycerol was selected. Bioactive films containing carrageenan polymers were successfully prepared with 9%, 12%, 15% levels of Aloe vera extract. The functional kulfi containing standardized level (3%) of fig powder that were wrapped in developed antimicrobial films and control which was kept unwrapped were packaged under aerobic conditions. The developed functional kulfi can be successfully stored for 180 days in bioactive biodegradable wrap containing 15% Aloe vera extract at -18±1oC with acceptable physico-chemical, sensory and microbiological quality attributes.ThesisItem Open Access Antioxidant profiling of Lycium barbarum and Delphinium denudatum in heat coagulated and acid coagulated milk model system(Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K), 2021-10-13) Sharma, Surbhi; Kumar, ArvindKhoa and Chhana being the traditional dairy products are the bases of most of the Indian sweets. Being nutrient dense, they are vulnerable to lipolysis and proteolysis. Due to excessive pro-oxidants formation in the human body, oxidative stress is produced and immunity of individuals is lowered, leading to several lifestyle diseases and making people prone to COVID-19 in the current scenario. The present study aimed to prepare functional khoa and chhana exploring antioxidants of two locally available herbs Lycium barbarum and Delphinium denudatum to make them functional dairy product. The value added khoa was opti,ized for its preparation with fortification of 4% Lycium barbarum and 0.5% Delphinium denudatum. The value added chhana was standardized for its preparation with fortification of 3% Lycium barbarum and 0.25% Delphinium denudatum. The fortified khoa and chhana were optimized and standardized for its preparation and subjected to invitro antioxidant profile viz. total phenols, total flavonoids content, DPPH, ABTS and FRAP assays and product storage profile. The value added khoa prepared with 4% Lycium barbarum and 0.5% Delphinium denudatum was found to be having shelf life of more than 28 days at refrigeration storage. The value added chhana prepared with 3% Lycium barbarum and 0.25% Delphinium denudatum was found to be having shelf life of more than 21 days at refrigeration storage. Thus, functional khoa can be prepared with fortification of 4% Lycium barbarum and 0.5% Delphinium denudatum and functional chhana can be prepared with fortification of 3% Lycium barbarum and 0.25% Delphinium denudatum.ThesisItem Open Access Effect of Honey and Biodegradable films on the storage quality of Kaladi(Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K), 2021-10-29) Kouser, Firdous; Kumar, SunilLivestock Products especially dairy products need special preservation and packaging system to combat spoilage. To tackle the concerns with traditional dairy products, novel packaging technologies with antioxidant and antibacterial properties are needed to improve storage quality. The shelf life of Kaladi (a traditional product of Jammu & Kashmir) can be successfully extended after packaging in the antioxidant-treated bioactive film. For the packaging of Kaladi, edible films were developed without and with antioxidants added. The main objective of this study was to determine the effect of Aloe vera, honey and Terminalia bellerica extract incorporated edible films on the storage quality of Kaladi stored at refrigeration temperature (4±1ºC). For this, two experiments were carried out. The first experiment was to study the effect of incorporation of 1% Aloe vera on quality attributes of edible film and to study the effect of Aloe vera incorportaed edible film on the storage quality of Kaladi at refrigeration temperature (4±1ºC). The second experiment was to study the effect of 3% honey and 0.5% Terminalia bellerica on quality attributes of edible film and to study the effect of 3% honey and 0.5% Terminalia bellerica incorporated edible film on the storage quality of Kaladi at refrigeration temperature (4±1ºC). The effect of edible film based on Aloe vera, honey and Terminalia bellerica on the storage quality of Kaladi during refrigeration storage was investigated. The total Phenolic and Flavonoid contents of Aloe vera, Terminalia bellerica and honey were measured in vitro. The addition of the above antioxidants had a substantial impact on the edible films' physical qualities. On Kaladi, films containing Aloe vera, honey and T. bellerica showed antilipolytic, antibacterial, and antioxidant effects. Films containing Aloe vera, honey and T. bellerica greatly improved the product's sensory qualities throughout refrigerated storage.ThesisItem Open Access Studies on Quality Attributes of Meat Khokha(Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K), 2020-11-09) Tanwar, Ms. Anita; Kumar, SunilThe present study was undertaken to evaluate the quality attributes of Meat khokha. Optimization of basic formulation and processing conditions were done for preparation of Khokha. On the basis of preliminary trials, two flour viz. Moth flour and Bengal gram flour were optimized for preparation of khokha. Three different combination of these two flours were taken viz. 1.) 75% moth flour and 25% Bengal gram flour, 2.) 50% Moth flour and 50% Bengal gram flour and 3.) 25% Moth flour and 75% Bengal gram flour for formulation of Khokha. Khokha prepared with 75% Moth flour and 25% Bengal gram flour had better efficacy in terms of proximate, physico-chemical and sensory attributes and had higher protein content than other combination due to increased level of Moth flour. This combination was used as control for further studies. Cooking time of 4±0.5 mins. and cooking temperature of 180±5°C was optimized for deep frying of khokha. Three different level of spent hen meat powder (SHMP) were incorporated for the preparation of spent hen meat khokha at 20%, 30% and 40% replacing flours in the combination. The proximate, physicochemical properties and sensory attributes of product were evaluated. Spent hen meat khokha prepared with 40% level of spent hen meat powder had better acceptability in term of proximate, physico-chemical and sensory attributes. In Meat Khokha, incorporation of spent hen meat powder at 40% level significantly decreased pH and carbohydrate content and moisture, protein, fat and ash content increased (p<0.05) significantly. Three different level of fish meat powder (FMP) were incorporated for the preparation of fish meat khokha at 20%, 30% and 40% replacing flours in the combination. Fish meat khokha prepared with 30% level of fish meat powder had better acceptability in term of some physico-chemical and sensory attributes. In Meat Khokha, incorporation of FMP at 30% level significantly decreased carbohydrate content and moisture, protein, fat and ash content increased (p<0.05) significantly. The optimized spent hen meat khokha having 40% SHMP along with control treated with 1% Makoy (Solanum nigrum) extract as a source of natural antioxidant. Considering the results obtained in the study, it may be concluded that addition of Makoy extract along with khokha would not only protect the meat against oxidative rancidity but also confer higher anti-microbial activity. Moreover, spent hen meat khokha were packed in aluminium pouches and stored at room temp storage for 75 days and found that products containing extract showed significantly (p<0.05) higher acceptability with lower TBARS and FFA values owing to its high antioxidant potential. The meat khokha containing Makoy extract also showed significantly (p<0.05) lower TPC and YMC counts. The optimized fish meat khokha having 30% FMP along with control treated with 1% Makoy (Solanum nigrum) extract as a source of natural antioxidant. Fish meat khokha were packed in aluminium pouches and stored at room temp for 75 days and found that products containing extract showed significantly (p<0.05) higher acceptability with lower TBARS and FFA values owing to its high antioxidant potential. The meat khokha containing Makoy extract also showed significantly (p<0.05) lower TPC and YMC counts.ThesisItem Open Access “Development of value added functional Kaladi utilizing antioxidant potential of Grewia asiatica, Withania somnifera, Stevia rebaudiana herbs and its validation on animal model”(Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (J&K), 2018-10-22) Sharma, Sakshi; Kumar, Dr. ArvindKaladi is a traditional ripened dairy product belonging to Jammu and Kashmir state of Republic India. Being rich in fats and proteins, it is vulnerable to lipolysis and proteolysis. Oxidative stress induction due to excessive pro-oxidants formation in human body leads to several lifestyle diseases which is largely responsible for human deaths now a days worldwide. The aim of the present study was to prepare functional kaladi exploring antioxidant of three locally available herbs namely Grewia asiatica, Stevia rebaudiana and Withania somnifera. The extract of Grewia asiatica, Stevia rebaudiana and Withania somnifera were prepared and used for the fortification of kaladi. The fortified kaladi was optimized and standardized for its preparation and subjected to in vitro antioxidant profile viz. total phenols and total flavonoids content, DPPH, ABTS, FRAP assays and product storage profile. The value added kaladi were evaluated on oxidative stressed induced Wistar rats following 30% replacement in ad lib. feeding for 30 days and were subjected to in vivo antioxidant profile viz. LPO, SOD,CAT and GPx, biochemical profile viz. glucose, total protein, total cholesterol and triglycerides and estimation of serum liver marker enzymes viz. ALT and AST. The value added kaladi was standardized for its preparation with fortification of lyophilized extract @ 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera. The value added kaladi prepared with fortification of lyophilized extracts 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera were found to be having shelf life of more than 28 days at refrigeration storage. The value added kaladi ameliorated in oxidative stress induced Wistar rats by decreasing liver marker enzyme (ALT and AST), decreasing Lipid peroxidase enzyme level, increasing Catalase enzyme level, increasing Superoxide dismutase enzyme, increasing Glutathione peroxidase enzyme level, increasing serum glucose, total proteins, total cholesterol and glycerides level to normalcy and increasing body weight with decreasing relative liver and spleen weight. Thus, we can conclude to say functional kaladi can be prepared with fortification of lyophilized extracts 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera.