Kinetics, mechanism, isotherm and thermodynamic analysis of adsorption of cadmium ions by surface-modified Strychnos potatorum seeds

Ponnusamy Senthil Kumar,Rangasamy Gayathri,Chandrasekaran Senthamarai,Muthukumar Priyadharshini,Panimayam Sebastina Anne Fernando,Ramakrishnan Srinath,Vaidyanathan Vinoth Kumar 한국화학공학회 2012 Korean Journal of Chemical Engineering Vol.29 No.12

The surface-modified Strychnos potatorum seeds (SMSP) were used as an effective low-cost adsorbent for the removal of cadmium ions from aqueous solution. SMSP was characterized by Fourier transform infrared spectroscopy and scanning electron microscopic analyses. The effect of operating variables such as solution pH, adsorbent dose, contact time, initial cadmium ions concentration and temperature on the removal of cadmium ions were studied in a batch mode adsorption operation. The optimum conditions for the adsorption of cadmium ions onto the SMSP were found to be: pH of 5.0, SMSP dose of 2 g/L, contact time of 30min, temperature of 30 oC for an initial cadmium ions concentration of 100 mg/L. Kinetic data were analyzed using the pseudo-first order and pseudo-second order kinetic equations, intraparticle diffusion model, Boyd kinetic model and shrinking core model. The characteristic parameters for each model have been estimated. Adsorption of cadmium ions onto the SMSP follows the pseudo-second order kinetic model. The rate-limiting steps in the adsorption process were found to be external and internal diffusion. Equilibrium data were well described by the Langmuir isotherm model than the Freundlich isotherm model, which yields a maximum monolayer adsorption capacity of 200 mg/g. Thermodynamic parameters such as standard free energy change, enthalpy change and entropy change were also estimated. The results show that the removal of cadmium ions by the SMSP was found to be spontaneous and exothermic.

Development of engineered probiotics with tailored functional properties and their application in food science

Shreyasi Pramanik,Swethaa Venkatraman,Vinoth Kumar Vaidyanathan 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.4

The potential health benefits of probiotics may not be cognized because of the substantial curtailment in their viability during food storage and passage through the gastrointestinal system. Intestinal flora composition, and resistance against pathogens are among the health benefits associated with probiotic consumption. In the gastric environment, pH 2.0, probiotics dramatically lose their viability during the transit through the gastrointestinal system. The challenge remains to maintain cell viability until it reaches the large intestine. In extreme conditions, such as a decrease in pH or an increase in temperature, encapsulation technology can enhance the viability of probiotics. Probiotic bacterial strains can be encapsulated in a variety of ways. The methods are broadly systematized into two categories, liquid and solid delivery systems. This review emphasizes the technology used in the research and commercial sectors to encapsulate probiotic cells while keeping them alive and the food matrix used to deliver these cells to consumers.

An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector

Swethaa Venkataraman,Devi Sri Rajendran,Vinoth Kumar Vaidyanathan 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.2

Microbial biosurfactants surpass synthetic alternatives due to their biodegradability, minimal toxicity, selective properties, and efficacy across a wide range of environmental conditions. Owing to their remarkable advantages, biosurfactants employability as effective emulsifiers and stabilizers, antimicrobial and antioxidant attributes, rendering them for integration into food preservation, processing, formulations, and packaging. The biosurfactants can also be derived from various types of food wastes. Biosurfactants are harnessed across multiple sectors within the food industry, ranging from condiments (mayonnaise) to baked goods (bread, muffins, loaves, cookies, and dough), and extending into the dairy industry (cheese, yogurt, and fermented milk). Additionally, their impact reaches the beverage industry, poultry feed, seafood products like tuna, as well as meat processing and instant foods, collectively redefining each sector’s landscape. This review thoroughly explores the multifaceted utilization of biosurfactants within the food industry as emulsifiers, antimicrobial, antiadhesive, antibiofilm agents, shelf-life enhancers, texture modifiers, and foaming agents.

A systematic review on selection characterization and implementation of probiotics in human health

Shreyasi Pramanik,Swethaa Venkatraman,Pothiyappan Karthik,Vinoth Kumar Vaidyanathan 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.4

Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations.

Kinetic and equilibrium studies on the biosorption of textile dyes onto Plantago ovata seeds

Subramanian Sivanesan,Manickam Periyaraman Premkumar,Vaidyanathan Vinoth Kumar,Ponnusamy Senthil Kumar,Palanichamy Baskaralingam,Vasanthakumar Sathyaselvabala,Thangaraj Vidhyadevi 한국화학공학회 2013 Korean Journal of Chemical Engineering Vol.30 No.6

The powdered seeds of Plantago ovata (PSPO) were utilized for the removal of Malachite Green (MG)and Rose Bengal (RB) dyes from aqueous media by batch adsorption. The Fourier transform infra red spectroscopy (FTIR) results showed that both the dyes were adsorbed between the cellulose matrices, and this has been verified from the intensifying and narrowing aromatic C-H bending vibration. The morphology of the dye laden adsorbent was studied by scanning electron microscopy (SEM), which showed that the dyes were adsorbed between the cellulose matrices of the adsorbent. The PSPO was found to be very effective for the removal of MG and RB at pH 7, and equilibrium was attained within 200 min. The kinetic study indicated that the rate limiting step for MG and RB adsorption may be chemisorption and intraparticle diffusion. Adsorption equilibrium data were fitted to Langmuir, Freundlich, Redlich-Peterson and Temkin adsorption isotherms. It is inferred from the equilibrium studies that the adsorption of MG follows the Freundlich isotherm and the adsorption of RB follows the Langmuir isotherm. The maximum monolayer adsorption capacity of the PSPO was found to be 86.23 mg/g for MG and 81.23 mg/g for RB, respectively.

A review on bio-based polymer polylactic acid potential on sustainable food packaging

Devi Sri Rajendran,Swethaa Venkataraman,Satyendra Kumar Jha,Disha Chakrabarty,Vaidyanathan Vinoth Kumar 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.8

Poly(lactic acid) (PLA) stands as a compelling alternative to conventional plastic-based packaging, signifying a notable shift toward sustainable material utilization. This comprehensive analysis illuminates the manifold applications of PLA composites within the realm of the food industry, emphasizing its pivotal role in food packaging and preservation. Noteworthy attributes of PLA composites with phenolic active compounds (phenolic acid and aldehyde, terpenes, carotenoid, and so on) include robust antimicrobial and antioxidant properties, significantly enhancing its capability to bolster adherence to stringent food safety standards. The incorporation of microbial and synthetic biopolymers, polysaccharides, oligosaccharides, oils, proteins and peptides to PLA in packaging solutions arises from its inherent non-toxicity and outstanding mechanical as well as thermal resilience. Functioning as a proficient film producer, PLA constructs an ideal preservation environment by merging optical and permeability traits. Esteemed as a pioneer in environmentally mindful packaging, PLA diminishes ecological footprints owing to its innate biodegradability. Primarily, the adoption of PLA extends the shelf life of products and encourages an eco-centric approach, marking a significant stride toward the food industry’s embrace of sustainable packaging methodologies.

Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives

G. Divyashri,Pothiyappan Karthik,T. P. Krishna Murthy,Dey Priyadarshini,Kakarla Raghava Reddy,Anjanapura V. Raghu,Vinoth Kumar Vaidyanathan 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.14

The diverse populations reportedly suffer from obesity on a global scale, and inconclusive evidence has indicated that both environmental and genetic factors are associated with obesity development. Therefore, a need exists to examine potential therapeutic or prophylactic molecules for obesity treatment. Prebiotics with non-digestible oligosaccharides (NDOs) have the potential to treat obesity. A limited number of prebiotic NDOs have demonstrated their ability as a convincing therapeutic solution to encounter obesity through various mechanisms, viz., stimulating beneficial microorganisms, reducing the population of pathogenic microorganisms, and also improving lipid metabolism and glucose homeostasis. NDOs include pectic-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, manno-oligosaccharides and other oligosaccharides which significantly influence the overall human health by different mechanisms. This review provides the treatment of obesity benefits by incorporating these prebiotic NDOs, according to established scientific research, which shows their good effects extend beyond the colon.