Research & Reviews Journal of Food Science & Technology vol 5 issue 3

Research & Reviews: Journal of Food Science and Technology (RRJoFST) is a print and online Journal focused towards the publication of current research work carried out under Food Science and Technology. This journal covers all major fields of applications in Food Science and Technology.

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Trends and future research in food products

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Research & Reviews : Journal of Food Science & Technology
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Prof (Dr.) Dharmesh Chandra Saxena
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Rintu Banerjee
Agricultural & Food Engineering
Department, Indian Institute of
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Dr. Madeneni madhava Naidu
Central Food Technological Research
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Industrial Research, Mysore, India.
Dr. P Prabhasankar
Principal Scientist, Flour Milling Baking and
Confectionery Technology, Department
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Prof. Proshanta Guha
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Engineering Department, Indian Institute
of Technology, Kharagpur India.
Dr. Madhusweta Das
Department of Agricultural & Food
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Dr Bhaskar Narayan
Principal Scientist, R&D Department of
Meat, Fish and Poultry Technology,
CFTRI Mysore India.
Vinod Kumar Modi
Head & Senior Principal Scientist,
Meat Fish and Poultry Technology Central
Food Technological Research Institute, CSIR,
Mysore India.
Dr Manonmani Haravey Krishnan
Principal Scientist, Fermentation
Technology and Bioengineering
Department CFTRI, Mysore, India.
Dr. Navin K. Rastogi
Scientist, Department of Food Engineering,
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Dr. Prasanna Vasu
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Research Institute, Mysore, India.
Dr. Mukesh Kapoor
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Department, CSIR-Central Food
Technological Research Institute,
Mysore, India.

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Rabeta Mohd Salleh
Food Technology Division,
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Food Technology Department,
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Dr. Sunita Singh
Division of Food Science and Post-Harvest
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Dr. Md Shafiq Alam
Department of Processing and Food
Engineering, Punjab Agricultural
University, Ludhiana, India.
Dr. K.V. Harish Prashanth
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Dr. B. B. Borse
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Dr. Bharti Jain
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Food Science and Nutrition, Maharshi
Dayanand Saraswati University, Ajmer,
India.

9. It is my privilege to present the print version of the [Volume 5 Issue 3] of our Research & Reviews:
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10. 1. White Wine Clarification using Ceramic Membranes and Composites by Microfiltration
Kélen Cristofoli, Venina dos Santos, C.P. Bergmann, Mara Zeni 1
2. Ayurveda Dietetics: A Solution for the Impediments in Dietician Theory
Kashinath Samagandi, Jagriti Sharma 12
3. Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables
Ibrahim T.A., Omosuli S.V., Oloye D.A. 18
4. Evaluation of Acute Toxicity Study of Some Indian Medicinal Plants against Anti-ulcer
Lakshmi Priya. G, Josephine Mary Rani. A, RagamathBee A. 22
5. Grape Seed Extract: Potent Chemoprotective Agent: Phytochemical Analysis and GC-MS Study
P.A. Raajeswari, Suganya B. 30
ContentsResearch & Reviews : Journal of Food Science & Technology

11. RRJoFST (2016) 1-11
© STM Journals 2016. All Rights Reserved Page 1
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print)
Volume 5, Issue 3
www.stmjournals.com
White Wine Clarification using Ceramic Membranes and
Composites by Microfiltration

Kélen Cristofoli
1
, Venina dos Santos
1
, C.P. Bergmann
2
, Mara Zeni
1,
*
1
Center of Exact Sciences and Technology, University of Caxias do Sul, Caxias do Sul, RS, Brazil
2
School of Engineering, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

Abstract
Microfiltration and tangential ultrafiltration applied to wine filtration have become important
alternatives to the conventional filtration processes in the wine industry, to obtain beverage
with acceptable characteristics for the consumer and viable for industries. Therefore, white
wine permeability tests were performed in this work using α-alumina ceramic membranes and
composite membranes (ceramic polymer) in order to determine the influence of the structure
of the filter media in the permeate white wine flow, as well as evaluating the presence of solid
residues in the wine resulting of its clarification.

Keywords: Separation process, membrane, polyamide 66, white wine, α-alumina

INTRODUCTION
Wines increasingly clear and bright have
become one of the major demands from the
consumer market as a synonym of quality and
food safety. To ensure these requirements the
beverage industries in general make use of
various technics in various stages in the
drafting process of wine, including
centrifugation and subsequent filtration with
diatomaceous earth (conventional filtration).

The latter consists in the use of materials
involving high costs since the solid saturated
waste requires a proper final disposal, and in
some cases treatment before disposal
[1, 2].

Beverage and food industry has adopted the
separation processes by membrane (PSM)
seeing that it is possible separating
components or by-products without submitting
them to severe changes of temperature,
pressure and other factors that can alter their
most appreciated characteristics with the use
of ultrafiltration systems (UF) and
microfiltration (MF). According to
Mohammad et al. (2011), despite the great
advances of membranes over the past years
only 2.83% of the published articles deal with
membranes with application in the
alimentation area. With the use of PSM, the
beverage industry can reduce its operational
costs due to the reduction of operations like
centrifugation and filtration with diatomaceous
earth, and consequently energy [1, 3].

Polymeric membranes have gained more
marked in the last decades and at the same
time various methods have been developed to
improve their performance and increase their
application field, since they present limitations
in certain processes. As a way of increasing
their mechanical resistance, it is possible
combining polymeric and ceramic membranes,
so-called composite membranes [4] .
According to Trevisoli (2010), 50% of
microfiltration and ultrafiltration membranes
have a modified surface. Polymeric
membranes usually have low flows and low
cost while ceramic membranes have high
flows and high cost, although they present
longer lifetime
[5].

Polymers such as polyamide 66 (PA66) are
used as membranes because they have
hydrophilic characteristics, good mechanical
resistance, chemical stability and resistance to
microbiological attack [6]. Besides that, the
polyamide may present saline retention, which
can cause in wine, apart from clarification,
tartaric stabilization, i.e., reducing compounds
such as potassium hydrogen tartrate that may
cause, over time, turbidity in the bottled
product [7].

12. RRJoFST (2016) 12-17
© STM Journals 2016. All Rights Reserved Page 12
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print)
Volume 5, Issue 3
www.stmjournals.com
Ayurveda Dietetics: A Solution for the Impediments in
Dietician Theory

Kashinath
Samagandi*, Jagriti Sharma
Department of Post-graduates Studies in Swasthavrita and Yoga, National Institute of Ayurveda,
(
Government of India, Ministry of AYUSH), Madhav Vilas Palace, Amer Palace Road, Jaipur,
Rajasthan, India

Abstract
Background: What makes food important, is it calories or nutrition? Or something else, like
flavour, fads or appetite of a consumer. Diet prescribed on the basis of calories and nutrition,
goes absolutely futile if appetite of a user, flavours of food and trending eating pattern are
uncared for. Appetite being a physical entity enables to take food at on time and facilitate the
process of digestion and
assimilation of food. Flavour, essence, appearance or aroma and
fads are the psychological entity which intern ignites the digestive fire (physical entity).
Starters at the beginning and the desserts at the end of main meal are one of the fads which
impart the ultimate contentment. So, it is must to consider these entities while stipulating the
diet regimen.
Materials and Methods: Principles of āyurveda dietetics utterly consider these while
advocating the food. agni (digestive fire), mitāhara (quantitative), hita (wholesome food),
pathya (conducive), sātmya (habituation), āhāra saṁskāra (food preparation and processing),
āhāra vidhi vidhāna (dietetic rules) precisely explained in bhṛhtraī and in lahgutraīpermit to
recommend the food according to the consumer and anticipate the desired effect over the
body.
Results and Discussion: Calories and the nutrients being principle part of food becomes less
important when the physical entities like appetite & craving of the individual, colour, flavour,
aroma, taste and trending patterns of food are taken into account. So, caloric and nutrients of
the food are best served and utilized when the other physical and psychological entities are
considered.
Conclusion: Caloric food and nutrients served appropriately may go vain when served
without assessing the user's digestive fire, eating pattern, craving and passion. So, every time
these food factors are examined to appreciate the desired effect.

Keywords: Appetite, agni, flavour, fad, matra and Sa
ṃskara

INTRODUCTION
Background
Food is the primary and sole source of the life
and energy. No one in this universe survive
without food. Theories say that by abstinence
of food intake (starvation or fasting) person
can survive more than a month or a year. But,
literally speaking, during the time of fasting
and starvation we are not in the actual restrain,
because energy which is utilised by the every
cell for its function is from the stored food.

When this stored energy is consumed
completely then, there is no life, i.e. person
will lose his life. So, food is only source of
energy on which whole universe is depended.
ā
yurveda defines food as the vital source of
life [1], even health of an individual primarily
depends upon the food. Food is not only
responsible for providing the physical health
by imparting the colour, complexion, clear
voice, strength, and stamina but also imparts
the mental health by conveying the
intelligence, satisfaction, good memory etc.
Renowned ancient author of āyurveda even
quotes that there is no need to prescribe the
medicine when appropriate diet (pathyā) is
advised to any patient (according to Lolimba
Raja). āyurveda advocates food to an
individual very systematically rather than
advising the caloric food. Most of the modern
dietician of the present era prescribes the diet

13. RRJoFST (2016) 18-21
© STM Journals 2016. All Rights Reserved Page 18
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print)
Volume 5, Issue 3
www.stmjournals.com
Effect of Microwave Drying on Chemical Composition of
Some Leafy Vegetables

Ibrahim T.A.
*, Omosuli S.V., Oloye D.A.
Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria

Abstract
Three selected edible leafy vegetables (Vernonia amygdalina, Ocimum gratissimum and
Telfeiria occidentalis) were microwaved to dryness, crushed to powder and
analyzed for their
proximate, mineral and vitamin C composition. It was investigated that their proximate
composition varied between 10.0% to 13.0% (moisture), 10.0% to 20.0% (ash), 1.5% to 3.5%
(crude fiber), 10.5% to 19.0% (crude fat), 0.3% to 1.6% (crude protein), 54.2% to 66.3%
(carbohydrate) and 314.0 kcal to 389.0 kcal (energy value). The minerals analyzed were Na,
Ca, K, Fe and Mg. Results obtained show that all the vegetables had high mineral contents
ranging between the limits of 48.92 mg/100g in Na (V. amygdalina) and 268.00 mg/100g in
Mg (T. occidentalis) except Fe which was relatively low ranging from 14.53 mg/100g to
33.87 mg/100g respectively. The vitamin C content was 276.0 mg/10 g, 188.6 mg/100 g and
593.4 mg/100g for V. amygdalina, O. gratissimum and T. occidentalis respectively. The
results obtained were compared with fresh, sundried and oven dried samples as obtained in
the literature. It was found that sufficient nutrients were retained, therefore it was concluded
that leafy vegetables can be preserved with nearly maximum nutrient retention by
microwaving to dryness.

Keywords: Vegetables, composition, literature, nutrient, microwave

INTRODUCTION
Most developing countries depend on starch-
based food as the main food staple food for the
supply of both energy and protein. This
accounts, in part, for protein deficiency, which
prevails among the populace as recognized by
Food and Agricultural Organization [1]. In
Nigeria, as in most other tropical countries of
Africa where the daily diet is dominated by
starchy staple foods, vegetables are the
cheapest and most readily available sources of
important proteins, vitamins, minerals and
essential amino acids [2]. Vegetables are the
fresh and edible portions of herbaceous plants,
which can be eaten raw or cooked [3]. They
contain valuable food ingredients, which can
be used as energy source, bodybuilding,
regulatory and protective material. Vegetables
are valuable in maintaining alkaline reserve of
the body. They are valued mainly for their
high carbohydrates, vitamin and mineral
contents. Vegetables may be edible roots,
stems, leaves, fruits or seed, each group
contributes to diet in its own way [4].
Vegetables also act as buffering agents for
acidic substances produced during the
digestion process [5]. Vegetables contain both
essential and toxic elements over a wide range
o
f concentrations in the soil in which the
vegetable is planted. Leafy vegetables are
regular ingredient in the diet of the average
Nigerian with their level of consumption; they
can provide appreciable amounts of nutritive
minerals [6]. Vegetables contain low calories
and negligible quantities of utilizable energy
hence they are ideal for obese people who can
satisfy their appetite without consuming much
carbohydrate. However, the objectives of this
study are to, investigate and compare the
proximate, mineral, and Vitamin C
composition of microwaved Vernonia
amygnalina, Telfeiria occidentalis and
Ocimum gratissimum with those in literature
for their fresh, sundried and oven-dried
samples.

MATERIALS AND METHODS
Collection of Vegetable Samples: The
vegetable samples were randomly purchased
from Oba Marke Ti Owo, Ondo State, Nigeria.

14. RRJoFST (2016) 22-29
© STM Journals 2016. All Rights Reserved Page 22
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print)
Volume 5, Issue 3
www.stmjournals.com
Evaluation of Acute Toxicity Study of Some Indian
Medicinal Plants against Anti-ulcer

Lakshmi
Priya G.*, Josephine Mary Rani A., RagamathBee A.
Department of Zoology, Auxilium College, Vellore, Tamil Nadu, India

Abstract
The acute toxicity study was carried out as per organization for economic co-operation and
development guidelines 420. In acute toxicity study, the oral dose 150 mg/kg of body weight of
animal of tested plant extract was administered to three groups in single dose groups in single
dose and general behaviour, adverse effects were determined, the tested plant extract was
administered orally for 14 days to three groups contained three animals and their body
weight, haematological, biochemical parameters and histopathological studies were
evaluated and compared to normal group by sacrificing all group animals. This study analyse
the acute toxicity of some Indian medicinal plants using an in vivo rat model.

Keywords: Acute toxicity, Lantana camara, Annona muricata, Kalanchoe pinnata,
hematological and biochemical parameters, liver, kidney

INTRODUCTION
The usage of medicinal plants has great
importance from ancient times, [1]. Plants
produce a wide range of drugs to widen the
therapeutic arsenal [2]. However during the
past few decades, traditional system of
medicine has drawn tremendous attention for
in vivo studies [3], and for this reason, more
researches are carried out in order to determine
the toxicity of medicinal plants and their
products.

Toxicity is an expression of being poisonous,
indicating the state of adverse effects led by
the interaction between toxicants and cells.
This mechanism of action may vary depending
on the cell membrane and chemical properties
of toxicants. It may occur within cell
membrane or on the cell surface or tissue
beneath as well as at the extracellular matrix.
In most of the cases vital organ such as liver
and kidney affected by toxicants [4].

Lantana camara introduced in India as an
ornamental plant but entirely naturalized and
found throughout India. However, it is listed
as one of the significant medicinal plants of
the world [5]. The plant Lantana camara
(verbenaceae), generally known as wild or red
sage is the most widespread species of this
genus and it is a woody straggling plant with
various flower colour red, pink, white, yellow
and violet. It is an evergreen strong smelling
shrub, with stout recurred prickles, leaves
opposite, ovate, acute or sub-acute, crenate-
serrate, scab ride on both sides [6].

There has been to a great extent work
conducted, especially in India, on the chemical
constituents of lantana camara. The leaf oil is
used as an antiseptic for wounds and the roots
are used for the treatment of toothache and the
flowers for chest complaints in children [7].
While extracts from the leaves exhibit anti
proliferative, antimicrobial, fungicidal,
insecticidal and nematicidal activity [8].

Lantana camara has been used in many parts
of the world to
treat a wide variety of disorders
[5]. In Central and South America, the leaves
were made into a poultice to treat sores,
chickenpox, and measles. Fevers, colds,
rheumatism, asthma, and high blood pressure
were treated with preparations from the plant
[9]. In Ghana, an infusion of the whole plant
was used for bronchitis and the powdered root
in milk was given to children for stomachache
[10].

In Asian countries, leaves were used to treat
cuts, rheumatism, ulcers, and intestinal worms.
It has been claimed that a steroid, lancamarone

15. RRJoFST (2016) 30-39
© STM Journals 2016. All Rights Reserved Page 30
Research & Reviews: Journal of Food Science and Technology
ISSN: 2278-2249(online), ISSN: 2321-6468(print)
Volume 5, Issue 3
www.stmjournals.com
Grape Seed Extract: Potent Chemoprotective Agent:
Phytochemical Analysis and GC-MS Study

P.
A. Raajeswari
1,
*, Suganya B.
2

1
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher
Education for Women, Coimbatore, Tamil Nadu, India
2
Department of Dietician, St. Johns Medical College Hospital, Bengaluru, Karnataka, India

Abstract
Plant extracts or secondary metabolites have served as antioxidants in phytotherapeutic
medicines to protect against various diseases for centuries. Phytochemicals are naturally
occurring in the medicinal plants, leaves, vegetables and roots that have defence mechanism
and protect from various diseases. Phytochemicals are primary and secondary compounds.
Chlorophyll, proteins and common sugars are included in primary constituents and secondary
compounds include terpenoids, alkaloids, quinines, flavonoids, sterols, saponins, tannins and
phenolic compounds. In the present study, grape seeds, the waste material of the fruit was
extracted with methanol, acetone and distilled water as solvent. The extracts were tested for
presence of phytochemicals. Qualitative phytochemicals analysis showed presence of potent
bioactive constituents such as polyphenols, terpenoids, flavonoids, tannins, alkaloids, cardiac
glycosides, carbohydrates and phytosterols in grape seed extract. GC-MS analysis of
methanolic grape seed extract revealed the presence of biologically significant compounds
like 7-methoxy-2,2-dimethylchromone, hexadecanoic acid, 3- (4-hydroxy-3,5-
dialkylphenyl)propanol 4-n-propylresorcinol and 2-hydroxycyclopentadecanone. The
therapeutic effects of these compounds are yet to be studied.

Keywords: Grape, extracts, phytochemicals,
GC-MS study

INTRODUCTION
Phytochemicals are non-nutritive compounds
(secondary metabolites) that contribute to
flavour and colour [1, 2]. Many phytochemicals
have antioxidant activity and reduce the risk of
many diseases, like alkyl sulphide found in
onions and garlic, carotenoids from carrots, and
flavonoids present in fruits and vegetables [2].
Glycosides, flavonoids, tannins and alkaloids
have hypoglycemic activities.

Proanthocyanidins are the major phenolic
compounds in grape seed and skin of grape
Phytochemicals such as saponins, terpenoids,
flavonoids, tannins, steroids and alkaloids
have anti-inflammatory effects. Steroids and
triterpenoids possess analgesic properties [3
].
The biological activities and health-promoting
benefits of polyphenols give the significance
of polyphenols in grape phytochemicals. The
phenolic compounds mainly include
anthocyanins, flavanols, flavonols, resveratrol
and phenolic acids. Grape seeds and stems
possess a wide distribution of flavonoids,
which principally contain (+)-catechins, (−)-
epicatechin and procyanidin polymers [4].
Flavonoids possess cardioprotective,
antioxidant, anti-inflammatory, anti-cancer
and antimicrobial properties, and are one of
the most potent nutraceuticals in food and
phytopharmaceutical products [5].

Polyphenols have also been reported to
possess a variety of biological activities,
including antioxidant, antithrombotic,
antitumor, antibacterial, antiviral, anti-
inflammatory, antiallergic, protection against
X-ray and ultraviolet rays, chemoprevention,
vasodilatory actions and cardioprotective
effects [6]. Procyanidins are natural botanic
polyphenols extracted from grape seeds, with
bioactivities such as antioxidation, free radical
elimination and cell proliferation stimulation
[7]. The present study has been carried out to
investigate the phytochemicals present in
grape seed extract and to identify the

16. conducted
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/
Energy Science/ /
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