Food Flavor & Aroma Chemistry Section

Objectives

Quantifying flavor changes in radiation processed food and determining its impact on food quality

Development of radiation processed shelf stable products with improved aroma and flavor

Development of detection methods for radiation processed food

Evaluation of quality of packaging material for radiation processed food

Isolation and characterization of novel natural products as food preservatives

Microbial production of food flavors

Product Processing conditions Extension in shelf life

French Beans Citric acid (8.4 gL-1), 0.7 kGy, Storage at 10°C 7 days

Ash Gourd 2 kGy, Storage at 10°C 8 days

Drumstick 1 kGy, storage at 10°C 5 days

Pumpkin 1 kGy, storage at 10°C 14 days

Cabbage 2 kGy, storage at 10°C 8 Days

Pomegranate 2 kGy, storage at 10°C 10 Days

Cauliflower 0.5 kGy, storage at 4°C 7 Days

C I

Radiation Processed Ready-To- Eat Fruits and Ready-To-Cook Vegetables with Improved Shelf Life

C IC

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Radiation Processing for improved functional properties

De-bittered bitter gourd juice with high bioactivity

Technology developed for preparation ofnon-bitter karela juice having highbioactivity employing all GRAS statuschemicals and enzymes.

Developed karela juice is non-bitter ascompared to various commercial productscurrently available in market.

Developed juice has 40% higher anti-diabetic potential as compared to control

Developed juice (radiation pasteurized) has a long shelf life of one year

Minimally processed apples with improved shelf life

Dip coatingPassive MAPCold Storage

RTE apples developed having a shelf life of 10 days

Oil free potato chips in six flavors

Development of process for preparation of vegan milk from legumes(Chick pea) and its shelf life

extension

• There is increasing demand for dairy alternativesworldwide for considering the allergens in milk andmilk products

• The extract of Chick pea is legume with high proteinand sugar content and have the potential as a veganalternate for dairy products

• The process is being developed with gammairradiated chick pea powder with added ingredients.

PROCESS DESCRIPTION

• Potatoes are washed, peeled, sliced and soaked in cold water.

• Osmo-blanched in a solution with added flavor for value addition.

• Baked using combination of microwave and hot air oven.

• Packaging in suitable polypropylene packets.

Irradiated Guar Gum as soluble type of dietary fiber and as wall material for flavor encapsulation

0

10

20

30

40

50

60

70

GDRI BDRI

%

Enzymatically hydrolyzedRadiation hydrolyzed

• Commercially enzymatically hydrolyzed guar

gum is used as soluble type of dietary fiber.

• Guar gum (25 kGy) was compared with

enzyme hydrolyzed product

• Radiation hydrolyzed guar gum had higher efficacy for glucose and bile acid dialysis retardation due to wide Mw distribution

Partially hydrolyzed guar gum

In food industry flavor is extracted in the form of essential oils. But, these essential oils are prone to oxidation and are unstable. Moreover, these cannot be used in food formulations directly because of their low solubility.

Therefore, they are converted to solid powder form by spray drying. Newer wall materials are required having better properties.

Radiation depolymerized guar gum was successfully used as wall material for flavor encapsulation.

Flavour emulsion (liquid state)

Encapsulated flavour powder (solid state)

Biodegradable Films

Guar gum based edible films

Salient features• An attractive alternative to

petroleum based polymers likeLLDPE, LDPE, HDPE, PP etc.

• Safe for long-term contact with food.• Mechanical and barrier properties

are comparable to commercial PVCcling film.

• Stable to radiation processing up todose of 25 kGy.

Technology transferred to M/S VeenaIndustries, Nagpur

Developed Oxocatalyst

Salient features• Oxocatalyst has the potential to degrade

polyolefins like LLDPE, LDPE, HDPE, PPetc. in presence of sunlight and moisture

• Can be easily recycled with pristine as wellas recycled polymer to impart oxo-degradability to the new product.

• Addition of oxocatalyst improves themechanical and barrier properties.

• No change in the processability of thepolymer. Safe for long-term contact withfood.

Technology currently under transfer to M/S SRM Polymers Pvt. Ltd.

Indian Patent no. 286015 Dt: 02/08/2017

Oxocatalyzed biodegradable Films

Development of Thermoplastic Biopolymers

Technology for thermoplastic biodegradable films

prepared from PVA, PLA, corn starch and guar

gum

Sealable

Tensile strength and water vapour transmission

comparable to plastic films

Pilot scale trial using twin screw extruder

successful

Technology currently under transfer to the industry

Microbial growth

Kinetically synchronized

Chemical evolution

TTI

The developed TTI can indicate product quality, track the shelf life and promises general applicability to each single package of minimally processed fruits

Development of Time temperature indicator (TTI) for real time quality monitoring of microbial status for minimally processed fruits

Schematics of WorkDeriving correlation between colour of TTI & microbial counts

Dev

elop

men

t of T

TI

Representation of colour change in TTI during different time points

Still freshConsume immediatelyFreshness no longer guaranteed

TTIfresh

The developed TTI was found suitable for application on packages of minimally processed fruits

ParmanuTech 2019 Technologies developed by DAE

APPLICATION OF MACHINE LEARNING TECHNIQUES AND DATA ANALYTICS FOR ENSURING FOOD QUALITY

• Application of data analytics have recently found wideapplication for near-realtime, data-driven managementapproaches

• Artificial intelligence, including machine-learning algorithms, arepromising, yet to be fully developed technologies, for studyinghow various components in the food system interact

• These approaches are increasing employed to assess foodquality and safety through real-time detection of food spoilagealong the food supply chain

• Artificial Neural Network (ANN) is a useful machine learning toolfor modeling of microbial growth and thereby predicting foodsafety, interpreting spectroscopic data for predicting physical,chemical, functional and sensory properties of various foodproducts during processing and distribution.

• ANNs have been applied in almost every aspect of food scienceover the past two decades, although most applications are inthe development stage

Radiation processing of PVC films resulted in elimination of bis-phenol, a knowncarcinogen, at doses above 10 kGy .

Demonstrated natural existence of 2-ACB in cashew nut and nutmeg thus disproving theirUnique Radiolytic Product (URP) status.

Radiation processing as a method to significantly reduce acrylamide, a known carcinogen, invarious food products was demonstrated

Acrylamide

Novels applications of radiation

Aroma compositions based on these findings may be formulated for various flavor applications.

Encapsulation of these formulations in suitable wall material will lead to designing of stable aromapowders which are easy to handle and more stable.

Ash Gourd: Acetoin, octanal and nonanal

Drumstick: benzothiazole, decanal and 2E-decenal

Pumpkin: 6Z-nonenal and 2E, 6Z-nonadienal

Pomegranate: 3Z-octen-1-yl acetate

Kidney beans: 2, 6- dimethyl pyrazine and methional

Identification of key odorants in food products