Papers by Prashant Suradkar
Journal of Food Safety and Hygiene
Consumer demand for both natural food colorants and non-thermal methods of preservation has incre... more Consumer demand for both natural food colorants and non-thermal methods of preservation has increased overwhelmingly during the last few decades. Preventing loss of appeal and color through non-thermal methods without compromising on quality will provide an alternative to conventional thermal methods. In the present study, irradiation of plum peel anthocyanins after extraction and purification was done in a range of 0.1-1.0 kGy. Results revealed that degradation was significantly (p ≤ 0.05) dependent on both time and dose of irradiation. The percentage degradation observed in the first 3 h of treatment was 9.0-21.0±1.2%. The maximum anthocyanin degradation recorded during 8 h of irradiation was 45.3%. Anthocyanin degradation was apparently less at 0.1-0.5 kGy compared to 0.6-1.0 kGy. The retention of anthocyanins was up to the extent of 88.8-62.3% in samples irradiated at 0.1-0.5 kGy. Comparison of the individual anthocyanin indicated that diglucoside anthocyanins were stable toward...
Radiation Physics and Chemistry
Journal of Food Processing and Preservation
Journal of Radiation Research and Applied Sciences
The present study was conducted to compare the effect of gamma and electron beam irradiation for ... more The present study was conducted to compare the effect of gamma and electron beam irradiation for use a phyto-sanitary treatment and improving the physico-chemical and antioxidant activity of dried apricot and quince irradiated at doses of 1, 2, 3, and 4 kGy. Results of the present study revealed that both gamma and electron beam irradiation were significantly (p ≤ 0.05) effective in maintaining the physico-chemical quality and enhancing the antioxidant potential of dried apricot and quince. The ΔE* ab values indicated that there was no significant (p ≤ 0.05) noticeable difference induced in color of the dried apricot and quince by the two methods of irradiation. Textural parameters (hardness, chewiness, gumminess) recorded decreasing trend with irradiation particularly at doses beyond 2.0 kGy under both the methods of irradiation. Strong inverse correlation (r =-0.85) existed between gamma irradiation and rehydration ratio whereas moderate inverse correlation (r =-0.73) existed between rehydration ratio and electron beam irradiation for both the products. Both gamma and electron beam irradiation at 3.0 and 4.0 kGy proved effective in reducing the number of viable microorganisms to below detection limits in both the products. In dried apricots treated with 4.0 kGy of gamma irradiation, the increase in fructose, glucose, and sucrose content over control was of the order of 10.6% and 25.7% compared to 8.9%, 7.8% and 17.5% for same dose of electron beam irradiation. Dried quince treated with gamma and electron beam irradiation at 4.0 kGy recorded an enhancement in fructose, glucose, and sucrose contents of the order of 14.8%, 15.5%, 30.1% and 11.2%, 14.2%, 27.2%, respectively. The results of the antioxidant activity revealed significant (p ≤ 0.05) decrease in EC 50 values and corresponding increase in antioxidant activity of dried apricot and quince due to gamma and electron beam irradiation.
Journal of Radiation Research and Applied Sciences
Quince fruits harvested at commercial maturity were evaluated for using the feasibility of gamma ... more Quince fruits harvested at commercial maturity were evaluated for using the feasibility of gamma irradiation to maintain storage quality and extend shelf-life. Matured green quince fruits were irradiated in the dose range of 0.3-2.1 kGy followed by storage under ambient (temperature 15 ± 2°C, RH 85%) conditions. The fruits were evaluated at intervals of 5 days for various physico-chemical parameters to investigate the effect. Studies revealed that irradiation treatment significantly (p ≤ 0.05) maintained the storage quality of quince fruit under ambient conditions. Positive correlations (r = 0.88) existed between the irradiation treatment and firmness retention, while as an inverse correlation (r = -0.89) existed between radiation treatment and water soluble pectin. Color scores of the fruits showed that extent of decrease in L value was 13.1% in control fruits compared to 3.4% and 2.8% in 1.8 kGy and 2.1 kGy irradiated fruits after 30 days of storage. Retention of higher hue values (79.8) in 2.1 kGy treated fruits indicated inhibition of chlorophyll degradation at higher doses. Microbial analysis indicated that in samples irradiated at 1.8 and 2.1 kGy, no microbial load was detected up to 15 days of ambient storage and resulted in about 2.4 log reduction in microbial load after 30 days of storage. Dose range of 1.8-2.1 kGy significantly inhibited the decaying of quince and resulted in about 40 days extension under ambient storage.
Radiation Physics and Chemistry
Abstract Oat β- d -glucan after extraction was degraded at doses of 3, 6, 9, 12 and 15 kGy. The a... more Abstract Oat β- d -glucan after extraction was degraded at doses of 3, 6, 9, 12 and 15 kGy. The average molecular weight decreased to 45 kDa at dose of 15 kGy from an initial value of 200 kDa in native sample. XRD analysis revealed no significant change in diffraction pattern of irradiated samples when compared with control, except a decrease in intensity of x-ray diffraction. The results of the antioxidant activity revealed decrease in EC50 values and corresponding increase in antioxidant activity of radiation degraded oat β- d -glucan. Results of the anticancer studies indicated that cytotoxicity of gamma irradiated oat β- d -glucan in cancer cell lines was highest against colo-205 and MCF7 cancer cells compared to T47D cell and no cytotoxicity was observed in normal cell lines at all concentrations used. Evaluation of hypoglycemic activity showed highest inhibition in α-glucosidase activity compared to α-amylase activity due to gamma irradiation of oat β- d -glucan. Comparison of the EC 50 values of known standards and gamma irradiated oat beta-glucan samples indicates that radiation treatment significantly modified the biological activity of the beta-glucan samples. Therefore, it is suggested that gamma irradiation can be used for producing low molecular weight oat β- d -glucan; which can help in modifying the biological activities.
Journal of Agricultural Science, 2017
Variation in the content of bioactive compounds and antioxidant activity was evaluated in fourtee... more Variation in the content of bioactive compounds and antioxidant activity was evaluated in fourteen apricot varieties grown in north India. In the present study, the bioactive composition of apricot varieties of north Indian Kashmir was assessed by HPLC-MS/MS and their contribution towards free radical scavenging was assessed using DPPH, FRAP and ABTS assays. Studies revealed that content of bioactive compounds in apricot varieties was found to vary significantly (p ≤ 0.05) among cultivars. Content of total phenols was significantly (p ≤ 0.05) higher in Rakausilk variety (72.5±3.12 mg/100 g GAE) followed by Viva-gold (71.2±2.11 mg/100 g GAE) and Rakhchekarpo (69.6±1.65 mg/100 g GAE). Halman apricots exhibited the highest content of total carotenoids (12.2±2.13 mg/100 g) followed by Nugget (10.5±1.11 mg/100 g). HPLC analysis of apricot samples revealed the presence of fifteen phenolic acids in Halman, Venatchaa, Rakausilk and New Castle varieties; nine phenolic acid in Rakchekarpo and...
LWT - Food Science and Technology, 2010
... would provide the food industry with a new high protein food ingredient for product formulati... more ... would provide the food industry with a new high protein food ingredient for product formulation and protein fortification (Ismail et al ... index (NSI) of PPC was determined using American Association for Cereal Chemists (AACC) methods, evaluated using a FOSS nitrogen analyzer ...
International Journal of Biological Macromolecules, 2015
Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were teste... more Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were tested for maintaining the storage quality and control of post-harvest gray and black mold disease of peach. Matured green peaches were CMC coated at levels 0.5-1.0% (w/v) and gamma irradiated at 1.2kGy. The treated fruit including control was stored under ambient (temperature 25±2°C, RH 70%) and refrigerated (temperature 3±1°C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% (w/v) CMC; 1.2kGy irradiation and combination of 1.0% (w/v) CMC and 1.2kGy irradiation, no decay was recorded up to 6, 8 and 14 days of ambient storage. Irradiation alone at 1.2kGy prevented the onset of disease incidence up to 4 days compared to 2 days by 1.0% (w/v) CMC coating following 30 days of refrigeration. Combination of CMC at 1.0% (w/v) and 1.2kGy irradiation prevented disease incidence of peach up to 7 days during post-refrigerated storage at 25±2°C, RH 70% following 30 days of refrigeration. Above combinatory treatment can be of great potential in facilitating the marketing of the fruit, thereby benefiting the growers.
Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were teste... more Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were tested for maintaining the storage quality and control of post-harvest gray and black mold disease of peach. Matured green peaches were CMC coated at levels 0.5–1.0% (w/v) and gamma irradiated at 1.2 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 • C, RH 70%) and refrigerated (temperature 3 ± 1 • C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% (w/v) CMC; 1.2 kGy irradiation and combination of 1.0% (w/v) CMC and 1.2 kGy irradiation, no decay was recorded up to 6, 8 and 14 days of ambient storage. Irradiation alone at 1.2 kGy prevented the onset of disease incidence up to 4 days compared to 2 days by 1.0% (w/v) CMC coating following 30 days of refrigeration. Combination of CMC at 1.0% (w/v) and 1.2 kGy irradiation prevented disease incidence of peach up to 7 days during post-refrigerated storage at 25 ± 2 • C, RH 70% following 30 days of refrigeration. Above combinatory treatment can be of great potential in facilitating the marketing of the fruit, thereby benefiting the growers.
Fenugreek and spinach leaves after irradiation in the dose range of 0.25–1.5 kGy were evaluated f... more Fenugreek and spinach leaves after irradiation in the dose range of 0.25–1.5 kGy were evaluated for the content of bioactive compounds and antioxidant activity using DPPH radical scavenging, ferric reducing ability power (FRAP), hydroxyl radical scavenging and ferrous ion chelating assays. Results of the study revealed that bioactive content except total ascorbic acid was significantly (p ≤ 0.05) higher in fenugreek compared to spinach. Data analysis revealed that gamma irradiation treatment significantly (p ≤ 0.05) enhanced the content of individual as well as total bioactive components of both vegetables. Positive correlation (r = 0.92) existed between gamma irradiation and total phenolics. The results of the antioxidant activity as determined by above mentioned assays revealed a significant (p ≤ 0.05) decrease in EC 50 values and a corresponding increase in antioxidant content and activity due to irradiation. Comparison of the increase in inhibition percentage, reducing power and che-lating efficiency revealed that treatment of irradiation was significantly (p ≤ 0.05) effective in enhancing the ferric reducing power of both the vegetables (3.1–37.5% for fenugreek, 4.1–42.8% for spinach) and OH radical scaveng-ing for spinach (1.5–22.4%) compared to fenugreek (0.78–13.1%). The present investigation suggested that post-harvest radiation treatment to fenugreek and spinach has a potential to enhance their antioxidant content and activities, besides acting as a photo-sanitary treatment. Industrial relevance: The increasing demand of convenience, wholesome and health promoting foods has resulted in search of new technologies to improve the shelf-life and at the same time preserve the nutritional quality. Prolonging postharvest storage, while enhancing the content of bioactive compounds will have a positive impact on both the industry and consumers. The present study demonstrated that postharvest radiation treatment of fenu-greek and spinach can be used a novel approach to enhance their bioactive composition and antioxidant activity.
Present study was conducted to investigate the effect of gamma irradiation on storage quality and... more Present study was conducted to investigate the effect of gamma irradiation on storage quality and post refrigeration shelf-life extension of cherry. Two commercial varieties of cherry fruit (Misri and Double) after harvest at commercial maturity were gamma irradiated in the dose range of 0.3-1.5 kGy followed by storage under ambient (temperature 25 ± 2 0 C, RH 70%) and refrigerated (temperature 3 ± 1 0 C, RH 80%) conditions. Among treatments, dose of 1.2 and 1.5 kGy effectively maintained the storage quality and significantly (pd " 0.05) delayed the decay of the cherry varieties. In samples treated with dose of 1.2 and 1.5 kGy no decay was recorded up to 9 days of ambient storage. Under refrigerated conditions, cherry samples of control and those irradiated in the range of 0.3 – 0.9 kGy started decaying after 14 days of storage. No decay was observed in 1.2 and 1.5 kGy samples of both the varieties up to 28 days of refrigerated storage. The treatments of 1.2 and 1.5 kGy gave an extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 0 C, RH 70% following 28 days of refrigeration. Firmness comparison of treatments revealed that dose of 1.2 kGy was found to be better compared to 1.5 kGy due to decrease in firmness observed in cherry samples irradiated at 1.5 kGy. Thus, radiation processing of Kashmiri Cheries at 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.
Carboxy methyl cellulose (CMC) coatings alone and in combination with gamma irradiation was teste... more Carboxy methyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the storage quality and extending shelf-life of plum. Matured green plums were CMC coated at levels 0.5–1.0%w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25 °C, RH 70%) and refrigerated (temperature 3 °C, RH 80%) conditions. In fruits treated with individual treatments of 1.0%w/v CMC; 1.5 kGy irradiation and combination of 1.0%w/v CMC and 1.5kGy irradiation, no decay was recorded upto 11,17 and 21days of ambient storage. Irradiation alone at 1.5kGy gave 8days extension in shelf-life of plum compared to 5 days by
1.0%w/v CMC coating following 45days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of plum during post-refrigerated storage at 25 °C, RH 70% but, combination of CMC at 1.0%w/v and 1.5 kGy
irradiation was found significantly (p <0.05) superior to all other treatments in maintaining the storage
quality and delaying the decaying of plum. CMC coating of plums at 1.0%w/v followed by irradiation at
1.5kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient storage. Under refrigerated conditions, same treatment gave retention of 67.6 % in chlorophyll compared to 10.6 % in control after 35 days of storage. The above combinatory treatment resulted in
extension of 11 days in shelf-life of plum during post-refrigerated storage at 25 °C, RH 70 % following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0%w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35
days of ambient and refrigerated storage, there by ensuring consumer safety.
tIn the present study starches from four bean varieties viz. red, yellow, black and white, were g... more tIn the present study starches from four bean varieties viz. red, yellow, black and white, were gamma irra-diated in the dose range of 5–25 kGy to investigate the effect of radiation processing on physicochemical,morphological and antioxidant properties. Studies revealed positive correlation between gamma irradia-tion and solubility (r = 0.91), irradiation and water absorption capacity (r = 0.82) and negative correlationsbetween irradiation and swelling power (r = −0.92), irradiation and pasting properties (r = −0.91) andirradiation and thermal properties (r = −0.89). Microscopic observation under scanning electron micro-scope indicated the development of surface cracking and fractures on the surface of starch granules withincrease in dose. X-ray diffractometry revealed no significant change in diffraction patterns betweencontrol and irradiated starches, except a decrease in relative crystallinity. Irradiation increased the pro-portions of both rapidly digestible starch and enzyme resistant starch of bean starches and significantlyprevented the retrogradation of bean starches during storage. Results of the DPPH radical scavengingactivity and ferric reducing power indicated significant (p ≤ 0.05) increase in antioxidant activity of allirradiated bean starches with increase in dose.
Gamma irradiation alone and in combination with ascorbic acid was tested for preventing the surfa... more Gamma irradiation alone and in combination with ascorbic acid was tested for preventing the surface
browning and maintaining the quality attributes of minimally processed eggplant. Eggplant samples
after preparation were subjected to treatment of gamma irradiation in the dose range of 0.25–1.0kGy
and to combination treatments of ascorbic acid dip at a concentration of 2.0% w/v and gamma irradiation
(dose range 0.5–2.0 kGy) followed by storage at 371 1C, RH80%. Studies revealed inverse correlation
(r¼0.93) between the polyphenol oxidase (PPO)activity, browning index and the treatments of
ascorbic acid and gamma irradiation. Combinatory treatment of 2.0% w/v ascorbic acid and 1.0kGy
gamma irradiation proved to be significantly (pr0.05) effective in inhibiting the PPO activity,
preventing the surface browning and maintaining the creamy white color and other quality attributes
of minimallyprocessedeggplantupto6daysofrefrigeratedstorage.Sensoryevaluationrevealedthat
control and0.25kGyirradiatedsampleswereunacceptableonlyafter3daysofstorage.Samples
irradiatedat0.5kGyand0.75kGywereunacceptableafter6daysofstorage.Microbialanalysisrevealed
that radiationprocessingofminimallyprocessedeggplantat1.0kGywithandwithoutascorbicacid
resultedinaround1and1.5logreductioninyeastandmoldcountaswellasbacterialcountjustafter
treatment and6daysofstoragetherefore,enhancesthemicrobialsafety.
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Papers by Prashant Suradkar
1.0%w/v CMC coating following 45days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of plum during post-refrigerated storage at 25 °C, RH 70% but, combination of CMC at 1.0%w/v and 1.5 kGy
irradiation was found significantly (p <0.05) superior to all other treatments in maintaining the storage
quality and delaying the decaying of plum. CMC coating of plums at 1.0%w/v followed by irradiation at
1.5kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient storage. Under refrigerated conditions, same treatment gave retention of 67.6 % in chlorophyll compared to 10.6 % in control after 35 days of storage. The above combinatory treatment resulted in
extension of 11 days in shelf-life of plum during post-refrigerated storage at 25 °C, RH 70 % following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0%w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35
days of ambient and refrigerated storage, there by ensuring consumer safety.
browning and maintaining the quality attributes of minimally processed eggplant. Eggplant samples
after preparation were subjected to treatment of gamma irradiation in the dose range of 0.25–1.0kGy
and to combination treatments of ascorbic acid dip at a concentration of 2.0% w/v and gamma irradiation
(dose range 0.5–2.0 kGy) followed by storage at 371 1C, RH80%. Studies revealed inverse correlation
(r¼0.93) between the polyphenol oxidase (PPO)activity, browning index and the treatments of
ascorbic acid and gamma irradiation. Combinatory treatment of 2.0% w/v ascorbic acid and 1.0kGy
gamma irradiation proved to be significantly (pr0.05) effective in inhibiting the PPO activity,
preventing the surface browning and maintaining the creamy white color and other quality attributes
of minimallyprocessedeggplantupto6daysofrefrigeratedstorage.Sensoryevaluationrevealedthat
control and0.25kGyirradiatedsampleswereunacceptableonlyafter3daysofstorage.Samples
irradiatedat0.5kGyand0.75kGywereunacceptableafter6daysofstorage.Microbialanalysisrevealed
that radiationprocessingofminimallyprocessedeggplantat1.0kGywithandwithoutascorbicacid
resultedinaround1and1.5logreductioninyeastandmoldcountaswellasbacterialcountjustafter
treatment and6daysofstoragetherefore,enhancesthemicrobialsafety.
1.0%w/v CMC coating following 45days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of plum during post-refrigerated storage at 25 °C, RH 70% but, combination of CMC at 1.0%w/v and 1.5 kGy
irradiation was found significantly (p <0.05) superior to all other treatments in maintaining the storage
quality and delaying the decaying of plum. CMC coating of plums at 1.0%w/v followed by irradiation at
1.5kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient storage. Under refrigerated conditions, same treatment gave retention of 67.6 % in chlorophyll compared to 10.6 % in control after 35 days of storage. The above combinatory treatment resulted in
extension of 11 days in shelf-life of plum during post-refrigerated storage at 25 °C, RH 70 % following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0%w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35
days of ambient and refrigerated storage, there by ensuring consumer safety.
browning and maintaining the quality attributes of minimally processed eggplant. Eggplant samples
after preparation were subjected to treatment of gamma irradiation in the dose range of 0.25–1.0kGy
and to combination treatments of ascorbic acid dip at a concentration of 2.0% w/v and gamma irradiation
(dose range 0.5–2.0 kGy) followed by storage at 371 1C, RH80%. Studies revealed inverse correlation
(r¼0.93) between the polyphenol oxidase (PPO)activity, browning index and the treatments of
ascorbic acid and gamma irradiation. Combinatory treatment of 2.0% w/v ascorbic acid and 1.0kGy
gamma irradiation proved to be significantly (pr0.05) effective in inhibiting the PPO activity,
preventing the surface browning and maintaining the creamy white color and other quality attributes
of minimallyprocessedeggplantupto6daysofrefrigeratedstorage.Sensoryevaluationrevealedthat
control and0.25kGyirradiatedsampleswereunacceptableonlyafter3daysofstorage.Samples
irradiatedat0.5kGyand0.75kGywereunacceptableafter6daysofstorage.Microbialanalysisrevealed
that radiationprocessingofminimallyprocessedeggplantat1.0kGywithandwithoutascorbicacid
resultedinaround1and1.5logreductioninyeastandmoldcountaswellasbacterialcountjustafter
treatment and6daysofstoragetherefore,enhancesthemicrobialsafety.