Department of Food and Nutrition

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    FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
    (Annals. Food Science and Technology, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant
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    Optimization of the extraction of natural phenolic antioxidants from the seeds of Tamarindus indica L. - an undervalued by product of food processing - using response surface methodology
    (Acta Biologica Szegediensis, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Optimization of the extraction of natural phenolic antioxidants from the seeds of Tamarindus indica L. - an undervalued by product of food processing - using response surface methodology Atreyi Sarkar, Uma Ghosh* Department of Food Technology and Biochemical Engineering, Jadavpur University, Jadavpur, Kolkata - 700032, India The seeds of Tamarindus indica are known to possess a wide range of phenolic compounds with high antioxidant activity as measured by the ferric reducing antioxidant power (FRAP). In the present study, the optimum conditions for the extraction of crude phenolic antioxidants from Tamarind seed were determined using response surface methodology (RSM). A central composite design (CCD) was used to investigate the effects of four independent variables, namely concentration of extractable solids in solvent (g/ml; X1), extraction time (h; X2), extraction temperature (°C; X3) and solvent concentration (%, v/v; X4) on the responses of total polyphenol content (TPC) and FRAP. The CCD consisted of 30 experimental runs. A second-order polynomial model was used for predicting the responses. Canonical analysis of the surface responses revealed that the predicted optimal conditions for the maximal yield of TPC and FRAP were concentra-tion of extractable solids in solvent of 0.049 g/ml, extraction time of 3.24 h, extraction temperature of 45 °C and a solvent concentration of 50%. The experimental values in the optimised condition coincided with the predicted ones within a 95% confidence interval, hence indicating the suitability of the model and the success of RSM in optimizing the extraction parameters.
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    Natural Antioxidants - The Key to Safe and Sustainable Life
    (International Journal of Latest Trends in Engineering and Technology, 2025-01-04) Sarkar, Atreyi
    This review work analytically explicates the food sources, chemistry and benefits of natural antioxidants. Naturally occurring antioxidants are not only capable of abolishing the ill effects of free radical damage to food system, but their consumption also boost the body’s endogenous antioxidant mechanism to combat oxidative stress. Natural ingredients in food are gaining much contemplation in both the areas of food industry and research, as these are considered safer option than synthetic additives. This review explores the possible uses of natural antioxidants as additive and components of functional food formulations. Critical analysis of natural antioxidants as additive in food is reviewed, addressing food safety and health benefit for the consumers.
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    Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds
    (Research Journal of Recent Sciences, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Natural antioxidants from tamarind seed pose preservative effect in food and disease protective benefits in biological system. system Extraction being the initial and crucial most step of antioxidant recovery is influenced by many conditions. In this study theth effects fects of technique and temperature during solvent extraction of phenolic antioxidants from tamarind seed have been studied. The extraction techniques compared have been shaking and magnetic stirring. A binary solvent system of 50 % ethanol has been used andd extraction has been carried out at varied ttemperatures (ranging 25 - 60° C). Total Polyphenol Content (TPC) and Total Antioxidant Activity (TAA) determined at these conditions have indicated magnetic stirring as the most convenient and exhaustive technique. ue. While the maximum TPC has been extractable at 60° C, the highest TAA has been recorded at the extraction temperature of 40 ° C. Results have indicated that extracting temperature and technique significantly (P<0.05) influenced the antioxidant property and total phenolic compound recovery from tamarind seed.
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    Classical Single Factor Optimisation of Parameters for Phenolic Antioxidant Extraction from Tamarind Seed (Tamarindus indica)
    (Horizon e-Publishing Group, 2025-01-04) Ghosh, Uma; Sarkar, Atreyi
    Presently the work deals with outreaching and exhaustive investigations involving single factor optimisation method, to optimise the parameters for phenolic antioxidant extraction from the seeds of Tamarindus indica. At first the characterization of the seeds has been performed by estimating the total calorie value, carbohydrate, protein, fat, Total Polyphenol Content (TPC), moisture (%), total ash (%), total solid (%), volatile solid (%), fixed carbon (%), bulk density (%), pH and solubility. The effects of solid to solvent ratio (1:10 - 1:30 w/v), ethanol concentration (25 - 100% v/v), extraction time (1 - 24 hours) and extraction temperature (25 - 60°C) have been investigated to optimise the extraction of Total Polyphenol Content (TPC) and Antioxidant capacity determined by Folin - Ciocalteu and FRAP analyses respectively. The solvent extraction conditions have been optimised at solid to solvent ratio of 1:20 w/v, 50% ethanol as solvent and 3 hours of shaking at 40°C.
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    ENCAPSULATION OPTIMIZATION OF TAMARIND SEED ANTIOXIDANTS IN ALGINATE HYDROGELS USING RESPONSE SURFACE METHODOLOGY: STUDY OF CONTROLLED RELEASE BEHAVIOR IN SIMULATED GASTROINTESTINAL CONDITIONS
    (2025-01-04) Sarkar, A.; Ghosh, U
    Tamarindus indica seeds - a byproduct of the foodindustry, are generated in huge amounts during tamarind pulp processing.These seeds are a source of a wide range of polyphenols with natural antioxidant content. In this study, we have encapsulated the polyphenolic components extracted from the seeds in an optimized condition. Statistical optimization of the encapsulation parameters was done using the central composite design of response surface methodology. The concentrations of sodium alginate (m:v, g ml -1), calcium chloride (m:v, g ml-1) and tamarind seed polyphenolic extract (m:v, g ml -1) were the independent variables whose direct and interaction effects were studied on the dependent variable or response of encapsulation efficiency. Further, the encapsulated beads were characterized by physical, chemical, morphological, radical quenching properties as well as textural characteristics. A higher percentage of polyphenols were recovered from beads in simulated gastric fluid, and the rest contents of polyphenols remaining inside the beads were found to be released in simulated intestinal fluid. The study was concluded with the remark that encapsulation of tamarind seed extracts in alginate could be a promising technique for supplementation in food with natural antioxidants.
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    FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
    (2024-11-11) Sarkar,Atreyi; Ghosh, Uma
    Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant.