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Author: search.filters.author.Chakraborty, I.Has files: No

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    Physicochemical characterization of microcrystalline cellulose extracted by sequential dual acid hydrolysis
    (Elsevier, 2024) Kalita, R.D.; Chakraborty, I.; Singh, P.; Banik, S.; Mal, S.S.; Zhuo, G.-Y.; Mazumder, N.
    Properties and applications of microcrystalline cellulose (MCC) differ based on its source and method of extraction. In this article, MCC was extracted from Saccharum spontaneum using single acid hydrolysis (MCC1) and sequential dual acid hydrolysis (MCC2). Scanning electron microscope (SEM) images exhibited that the dimension of MCC2 is much smaller compared to MCC1. X-ray diffraction (XRD) indicated that sequential dual acid hydrolysis results in decrease the crystallinity index (CI%) in case of MCC2 (34.45%). Fourier transform infrared spectroscopy (FTIR) spectra indicates the presence of characteristic bonds such as O–H stretching, C–H stretching, OH bending, and C–O–C stretching in both MCC1 and MCC2. Based on thermal analysis conducted using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), it was confirmed that MCC2 (275.0°C) melts at much lower temperature compared to MCC1 (342.04°C). MCC2 is also less thermally stable compared to MCC1 in terms of mass loss (%). In all, both MCC1 and MCC2 have different physicochemical properties based on the process of extraction and may have different applications. Based on their physicochemical characteristics, smaller MCC particles are known to be favored for wide variety of applications such as pharmaceutical excipients and impact factors such as tablet hardness, friability, and disintegration. © 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.
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    Impact of dietary advanced glycation end products (dAGEs) in processed foods on health
    (Elsevier, 2024) Kunnel, S.; Chakraborty, I.; Govindaraju, I.; Mal, S.S.; Mazumder, N.
    A correlation has been observed between increased consumption of processed food and the rise of various metabolic, neurological, and reproductive diseases. This can be attributed to the formation of dietary advanced glycation end products (dAGEs), which are known to be present in high concentrations in processed food items. This review primarily focuses on the factors affecting formation of AGEs present in processed food items and its role in the development of various diseases such as metabolic diseases, neurological disorders, infertility, and cancer have been presented here. © 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.