Browsing by Author "Anandu Chandra Khanashyam"
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Item Comparison of engineering properties of organic and inorganiccoconut: Implications on the design of coir fiber extractionmachine(2024) Ravi Pandiselvam; M. R. Manikantan; P. Subramanian; Anandu Chandra Khanashyam; M. Anjaly Shanker; R. Surekha; Alka GuptaCoconut husk is widely used as a source of natural fibers in the tropics. Dehusking and fiber extraction are some of the important unit operations in coir manufacturing. For the development of an efficient and economically viable fiber extraction machine, the engineering properties of conventional and organically grown coconuts were evaluated. Selected engineering properties of whole coconut were investigated. The average true density and bulk density were in the range of 414.63 ± 111.85 to 529.28 ± 123.02 and 161.66 ± 24.41 to 212.23 ± 18.96 kg/m3, respectively. Along with whole coconuts, engineering properties of husk (weight, moisture content, and husk thickness), shell (weight, thickness, bulk density, and moisture content), and kernel parameters (weight, thickness, and moisture content) were also evaluated. The application of organic treatment (T4) exhibited substantial impacts, leading to a higher coconut weight (1.354 kg) as compared to conventional practices (T5), and increased dimensions (158.599 mm diameter and 205.000 mm height) and improved bulk density (190.97 kg/m3) in comparison to other organic treatments. In deshelled coconuts, T4 showcased a higher shell weight (175.667 g) and shell thickness (4.767 mm). The kernel parameters of T4 displayed enhancements, featuring a kernel weight of 314.334 g and a thickness of 11.774 mm. Although the study could not find any correlation between the farming practices and engineering characteristics of coconut fruit, the data presented herein could be utilized for the design and improvisation of efficient fiber extraction machines.Item Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)(2022) Pandiselvam, R.; Rathnakumar Kaavya; Sergio I. Martinez Monteagudo; V. Divya; Surangna Jain; Anandu Chandra Khanashyam; Anjineyulu Kothakota; V. Arun Prasath; Ramesh, S.V.; N. U. Sruthi; Manoj Kumar; Manikantan, M.R.; Chinnaraja Ashok Kumar; Amin Mousavi Khaneghah; Daniel CozzolinoItem A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives(2022) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Shivaji Hausrao Thube; Thavaprakaash. N; Anandu Chandra Khanashyam; Manikantan, M.R.; Hebbar, K.B.Item Development and characterization of gelatinized starch doped microcellulose paper from tender coconut (Cocos nucifera L) husk(2024) R. Pandiselvam; M.P. Harikrishnan; Anandu Chandra Khanashyam; M. Basil; M. Anirudh; M.R. Manikantan; Anjineyulu KothakotaCellulose-starch based composite papers are could be used as packaging materials due to their biodegradable and renewable properties. In this study, biodegradable composite paper were developed from tender coconut husk with starch as an additive. Potato and corn starch were added to the matrix at a ratio of 5%, 10% and 15% and were evaluated for the mechanical, physical, and structural properties as well as the biodegradability of the biocomposite paper. The tensile strength and the elongation percentage of the developed biocomposite paper varied from 12.45 ± 1.69 MPa to 9.52 ± 4.30 MPa and 9.76 ± 0.99% to 15.52 ± 3.27% respectively. The results indicate a decreasing trend in tensile strength with increasing starch concentration, attributed to reduced hydrogen bonding density. Moisture content analysis shows no significant difference between starch types. The composition of the paper was analyzed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The outcomes demonstrated the existence of robust interactions between the hydroxyl groups of starch and cellulose of coconut husk matrix. Moreover, the material showed a degradation rate of approximately 70% within a 20-day period, demonstrating its suitability for the production of biodegradable material. This study suggests that tender coconut husk is a promising material for the production of paper intended for packaging applications.Item Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices.(2023) Mayookha, V.P.; Pandiselvam, R.; Anjineyulu Kothakota; Padma Ishwarya, S.; Anandu Chandra Khanashyam; Naciye Kutlu; Rifna, E.J; Manoj Kumar; Parmjit S. Panesar; Ahmed, A.; Abd El-MaksoudInactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications.Item Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates(2023) Pandiselvam, R.; Liya T. Joseph; Manikantan, M.R.; Anandu Chandra Khanashyam; Shameena Beegum; Ramesh, S.V.; Balasubramanian D.; Neenu, S.; Murali Gopal; Mathew, A.C.; Hebbar, K.B.Item Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates(2023) Pandiselvam, R.; Liya T. Joseph; Manikantan, M.R.; Anandu Chandra Khanashyam; Shameena Beegum; Ramesh, S.V.; D. Balasubramanian; Neenu, S.; Murali Gopal; Mathew, A.C.; Hebbar, K.B.Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p < 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture 20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.Item Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment(2022-01-01) Pandiselvam, R.; Anandu Chandra Khanashyam; Manikantan, M.R.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Niral, V.; Sandip ShilThe textural properties of coconut meat such as punching force, cutting force, punching energy, and cutting energy are the salient parameters for the efficient and ergonomic design of the fiber extraction machine and processing equipments such as coconut chips slicing machine and grating machine. As literature on these textural properties of coconut meat is limited, our study analyzed these textural properties at three different positions viz. eye, middle and bottom position of 9, 10, and 11 months maturity old Malayan Yellow Dwarf (MYD), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD) cultivars. Statistical analysis revealed that cultivar, maturity and loading position are the major factors that significantly affect the textural properties of coconut meat. MOD was reported to be the toughest cultivar followed by MYD and COD. The amount of force and energy needed to punch and cut the coconut meat was found to increase with maturity (11 months> 10 months> 9 months) and loading position (bottom section > middle section > eye section), respectively. The highest punching force was observed for the meat of cultivar MOD of 11 months maturity with 18.41 ± 1.53 N, 36.70 ± 5.72 N, and 39.12 ± 6.65 N for the eye, middle and the bottom sections, respectively. The highest punching and cutting energy of 168.89 ± 7.37 J and 254.21 ± 28.14 J was documented for MOD cultivar of 11 months maturity, at the bottom section.Item Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry(2023) Nilesh Prakash Nirmal; Anandu Chandra Khanashyam; Anjaly Shanker Mundanat; Kartik Shah; Karthik Sajith Babu; Priyamvada Thorakkattu; Fahad Al-Asmari; Pandiselvam, R.Item Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry(2023) Nilesh Prakash Nirmal; Anandu Chandra Khanashyam; Anjaly Shanker Mundanat; Kartik Shah; Karthik Sajith Babu; Priyamvada Thorakkattu; Fahad Al-Asmari; Pandiselvam, R.The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.