Faculty Publications
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Item 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.Item 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.Item Microscopic and spectroscopic characterization of elastomer for microfluidics application(Optica Publishing Group (formerly OSA), 2020) Banik, S.; Pooja, N.; Chakraborty, I.; Mal, S.S.; Mahato, K.K.; Srisungsitthisunti, P.; Mazumder, N.We have developed elastomers using potato and corn starch with various concentration and characterised them using microscopic and spectroscopic techniques. © OSA 2020 © 2020 The Author(s)Item Advanced Microscopic Visualization for Structural Characterization of Cellulose Extracted from Saccharum Spontaneum (Kohua Bon) of Assam, India(Optica Publishing Group (formerly OSA), 2021) Chakraborty, I.; Kalita, R.D.; Singh, P.; Banik, S.; Govindaraju, I.; Mal, S.S.; Zhuo, G.-Y.; Mahato, K.K.; Mazumder, N.Alpha, microcrystalline and nanocrystalline cellulose were sequentially extracted from stems and leaves of Saccharum spontaneum and were subjected to morphological and structural characterization using advanced microscopy techniques, including Scanning electron microscopy and nonlinear optical microscopy. © Optica Publishing Group 2021, © 2021 The Author (s)Item Morphological and Thermal Characterization of Starch-Based Elastomers(Optica Publishing Group (formerly OSA), 2021) Pooja, N.; Banik, S.; Chakraborty, I.; Mal, S.S.; Mahato, K.K.; Srisungsitthisunti, P.; Mazumder, N.Novel elastomers are synthesized from corn and potato starch with potential application in the fabrication of biodegradable microfluidic devices. The developed elastomers were subjected to morphological and thermal characterization. © Optica Publishing Group 2021, © 2021 The Author (s)Item Microscopic and Thermal Characterization of Starch-Silicon Dioxide Elastomers(Optica Publishing Group (formerly OSA), 2022) Pooja, N.; Banik, S.; Chakraborty, I.; Mal, S.S.; Mahato, K.K.; Srisungsitthisunti, P.; Mazumder, N.Elastomers were synthesized from potato starch with silicon dioxide as a reinforcement filler. The films were further subjected to microscopic and thermal characterization. © 2022 The Author(s)Item An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review(Springer, 2022) Chakraborty, I.; N, P.; Mal, S.S.; Paul, U.C.; Rahman, M.H.; Mazumder, N.Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life. © 2022, The Author(s).Item An insight into microscopy and analytical techniques for morphological, structural, chemical, and thermal characterization of cellulose(John Wiley and Sons Inc, 2022) Chakraborty, I.; Rongpipi, S.; Govindaraju, I.; Rakesh, B.; Mal, S.S.; Gomez, E.W.; Gomez, E.D.; Kalita, R.D.; Nath, Y.; Mazumder, N.Cellulose obtained from plants is a bio-polysaccharide and the most abundant organic polymer on earth that has immense household and industrial applications. Hence, the characterization of cellulose is important for determining its appropriate applications. In this article, we review the characterization of cellulose morphology, surface topography using microscopic techniques including optical microscopy, transmission electron microscopy, scanning electron microscopy, and atomic force microscopy. Other physicochemical characteristics like crystallinity, chemical composition, and thermal properties are studied using techniques including X-ray diffraction, Fourier transform infrared, Raman spectroscopy, nuclear magnetic resonance, differential scanning calorimetry, and thermogravimetric analysis. This review may contribute to the development of using cellulose as a low-cost raw material with anticipated physicochemical properties. Highlights: Morphology and surface topography of cellulose structure is characterized using microscopy techniques including optical microscopy, transmission electron microscopy, scanning electron microscopy, and atomic force microscopy. Analytical techniques used for physicochemical characterization of cellulose include X-ray diffraction, Fourier transform infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, differential scanning calorimetry, and thermogravimetric analysis. © 2022 Wiley Periodicals LLC.Item Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study(Elsevier B.V., 2022) Govindaraju, I.; Zhuo, G.-Y.; Chakraborty, I.; Melanthota, S.K.; Mal, S.; Sarmah, B.; Baruah, V.J.; Mahato, K.K.; Mazumder, N.Starch from a given botanical source can vary considerably in terms of physicochemical properties in its native and hydrolyzed forms. The current study investigated the structural and functional characteristics of starch from ten indigenous rice varieties endemic to Northeast India. In vitro enzymatic hydrolysis was used to reveal the dextrose equivalent profile of each type of starch. Gezep Sali and Betguti Sali respectively exhibited the highest and lowest starch hydrolysis. Among the ten rice varieties, amylose content varied between 7.50 and 28.58%. Optical and scanning electron microscopy (SEM) revealed the polyhedral shape of the native starch granules and deformation of the shape upon enzymatic hydrolysis. Second harmonic generation (SHG) microscopy and X-ray diffraction (XRD) analysis confirmed the presence of and variations in starch crystallinity. XRD revealed spectral peaks characteristic of A-type starch crystals in the native form. The elevated intensity of XRD peaks in hydrolyzed starch granules confirmed the occurrence of amylose hydrolysis rather than hydrolysis in amylopectin regions. Fourier transform infrared (FTIR) spectra revealed the common stretching and bending of bonds in all native starches; however, changes were observed in the fingerprint region (1080, 1000, 926 cm−1) of hydrolyzed starch granules, which indicates the amylolysis of the amylose region and disturbances in the ordered arrangement in the crystalline part. Differential scanning calorimeter (DSC) endotherms revealed the highest and lowest gelatinization peak temperatures in Harfoni (78 °C) and Tulosi Sali (41 °C) rice cultivars, respectively. The findings in this study can help to optimize the usage of rice starch in food and non-food industries. Furthermore, understanding the control points of starch digestion and genetically tailoring rice grains with different digestibility could be beneficial for nutraceutical applications. © 2021 Elsevier LtdItem Investigation of physico-chemical properties of native and gamma irradiated starches(Elsevier Ltd, 2022) Govindaraju, I.; Sunder, M.; Chakraborty, I.; Mumbrekar, K.D.; Mal, S.; Mazumder, N.Starch is one of the most abundantly found carbohydrates in cereals, roots, legumes and fruits located in amyloplasts of plants. Native starch comprises of amylose, a linear α-glucan with α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. In food industries, the native starch is modified to manufacture the desired quality of starchy foods by means of physical, chemical, and enzymatic modification techniques. Gamma irradiation technique is one among the physical modifications of starch which is extensively used for the modification of native starch as it is rapid, less toxic and cost-effective technique. When starch is radiated with gamma rays, it is observed to produce free radicals owing to cleavage of amylopectin branches and exhibit variation in their physicochemical properties. In this study, commercially available corn, rice, and potato starch were irradiated with 10 kGy dose of gamma radiation and changes in their physicochemical properties were investigated. Native and irradiated starch was subjected to enzymatic hydrolysis with bacterial α-amylase (150 U/mL). The highest starch hydrolysis was observed for irradiated rice starch (17.03%). Amylose content of irradiated starch decreased by 3–4 %. The optical microscopic images showed the surface erosions of the irradiated starch and differential scanning calorimeter (DSC) revealed the thermal transition temperatures. Overall, starch hydrolysis and amylose content showed inverse correlation between them. Further studies regarding the effect of storage on gamma irradiated starch can help to gain new insights into the usage of modified starches in the manufacture of processed foods. © 2022