Faculty Publications
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Item Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review(Blackwell Publishing Ltd, 2021) Mishra, S.K.; Belur, P.D.; Iyyaswami, R.Edible oils industry is using synthetic and natural antioxidants to enhance the oxidative stability of bulk edible oils. Due to safety concerns of BHA, BHT and TBHQ, there is an ongoing effort to find an effective and safe replacement. Finding a safe antioxidant or its synergistic mixture, which delays, retard or prevent the oxidation of bulk oil without changing the colour or flavour upon addition is a challenge. In this review, a brief account of chemical basis of oxidative deterioration of the stored oil is given. The effectiveness of most widely experimented antioxidants such as tocopherols, carotenoids, ascorbic acid and its derivatives, lignan compounds, flavonoids, polyphenols and phenolic acids in various edible oils have been reviewed. Further, the synergistic and antagonistic combination of these antioxidants in controlling oxidative degradation of edible oils has been discussed. © 2020 Institute of Food, Science and Technology (IFSTTF)Item Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil(Springer, 2022) Chandrasekar, V.; Arunachalam, S.S.; Hari, H.; Shinkar, A.; Belur, P.D.; Iyyaswami, R.Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil. © 2022, Association of Food Scientists & Technologists (India).Item Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil(John Wiley and Sons Inc, 2022) Mishra, S.K.; Belur, P.D.; Iyyaswami, R.Use of antioxidants (natural and synthetic) can retard oxidative degradation of fish oil having n-3 PUFA. The performance of each antioxidant is found to be affected by the composition of the oil, presence of impurities and storage condition. Hence an attempt was made to find the efficacy of catechin, resveratrol, β-carotene, caffeic acid, sinapic acid, ellagic acid, ferulic acid, vanillic acid, quercetin, rutin, TBHQ, BHA, and BHT at a concentration of 0.9 mM in the bulk fish oil, stored for 50 days exposed to air at 25°C under darkness. The extent of primary and secondary oxidation of the stored oil was determined every 5 days and were compared. The efficacy of TBHQ followed by BHA and BHT was found to be highest among all the antioxidants studied. Among the natural antioxidants, resveratrol and catechin were found to exhibit superior efficacy, whereas β-carotene was found to exhibit proxidant behavior. Novelty impact statement: This is the first comprehensive study carried out to find the most effective antioxidant involving ten natural and three synthetic antioxidants in n-3 PUFA containing fish oil. TBHQ exhibited superior efficacy among all the antioxidants tested and at a concentration of 0.9 mM, the change in TOTOX value by the end of 40 days of storage was about 80%. None of the other antioxidants studied here, exhibited such superior stability. Among the natural antioxidants, resveratrol and catechin were found to be superior. © 2022 Wiley Periodicals LLC.Item Evaluation of Protein-polysaccharide complexes for microencapsulation of anthocyanins from Garcinia indica(Springer, 2025) Chandrakant Shanbhag, C.; N.g, K.; Iyyaswami, R.; D Belur, P.Microencapsulation of Anthocyanins (ACNs) extracted from dried rinds of Garcinia indica (GI) was performed using different polysaccharides (carboxy methyl cellulose, xanthan gum, inulin, chitosan, and gum arabic) in combination with two different proteins (whey protein isolate and sodium caseinate). The whey protein isolate (WPI)-xanthan gum (XG) complex was found to most efficiently encapsulate ACNs; Encapsulation Efficiency (EE) of 94.33% ±1.07 was achieved at 1% (w/v) of WPI, 1.50% (w/v) XG, 0.02 mg/mL ACNs, and pH 3. A comparative study on EE of ACNs from different sources, including standard ACN, GI crude ACNs, and Three-Liquid-Phase Extraction System (TLPES) purified ACNs, before (in the solution) and after freeze-drying (powder), indicated that the encapsulation is stable even after the freeze-drying of the WPI-ACNs-XG microencapsulates. Physicochemical characterization of freeze-dried ACNs microencapsulates done using antioxidant activity assay, particle size analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and thermo gravimetric analysis supported the higher compatibility of the WPI-XG complex to encapsulate ACNs. ACNs obtained from TLPES purification were the most suitable for encapsulation as compared to standard ACN and GI crude ACNs due to their higher antioxidant potential (71.10% ± 1.32) and smooth particle surface morphology that shield the ACNs from adverse surroundings. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.