Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

Puligundla, Pradeep,Cho, YongHwa,Lee, YoungTack 'Faculty of Food and Agriculture, United Arab Emer 2015 Emirates journal of food and agriculture Vol.27 No.6

Chemical Leachates from Food Contact Packaging Materials and Health Risks

Pradeep Puligundla,Sanghoon Ko 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.2

Food contact packaging material should be stable and non-reactive with the food that it is in contact with, and must promote the safety of food. However, for a number of years, there has been evidence that indefinitely small amounts of chemicals could migrate or leach from food packaging materials into the foods they hold. The chemistry and toxicity of such leachates are well-known and documented; and there is a growing concern over the matter among the general public. In addition, food regulatory agencies are imposing more stringent regulations on the maximum allowable amounts of known leachates into foods in recent years. The majority of toxicity studies have revealed that trace amounts of leachates pose no immediate health problems in humans. However, studies on the effects of long-term exposure or synergistic/cumulative toxicity are still lacking. The present review provides an overview of the chemical nature and toxicity of certain leachates from various types of food contact packaging materials that are in wide use.

Microwave-assisted pretreatment technologies for the conversion of lignocellulosic biomass to sugars and ethanol: a review

Pradeep Puligundla,Sang-Eun Oh,Chulkyoon Mok 한국탄소학회 2016 Carbon Letters Vol.17 No.-

Lignocellulosic biomass conversion to biofuels such as ethanol and other value-added bio-products including activated carbons has attracted much attention. The development of an efficient, cost-effective, and eco-friendly pretreatment process is a major challenge in lignocellulosic biomass to biofuel conversion. Although several modern pretreatment technologies have been introduced, few promising technologies have been reported. Microwave irradiation or microwave-assisted methods (physical and chemical) for pretreatment (disintegration) of biomass have been gaining popularity over the last few years owing to their high heating efficiency, lower energy requirements, and easy operation. Acid and alkali pretreatments assisted by microwave heating meanwhile have been widely used for different types of lignocellulosic biomass conversion. Additional advantages of microwave-based pretreatments include faster treatment time, selective processing, instantaneous control, and acceleration of the reaction rate. The present review provides insights into the current research and advantages of using microwave-assisted pretreatment technologies for the conversion of lignocellulosic biomass to fermentable sugars in the process of cellulosic ethanol production.

Buckwheat noodles: processing and quality enhancement

Pradeep Puligundla,임석원 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.12

In recent years, buckwheat noodles have gainedincreased importance because of their functional properties. These qualities are attributed to the abundance ofbioactive compounds (e.g., rutin, quercetin) and nutraceuticals(e.g., B vitamins, unsaturated fatty acids). Buckwheatnoodle consumption has been shown to be associated withimproved metabolic health. Buckwheat flour exhibitsproperties similar to those of common cereal flours in foodprocessing, but devoid of gluten. However, the maintenanceof good textural properties and high sensoryacceptability are key challenges in the development ofgluten-free products, and these limitations preventedwidespread application of buckwheat in the food industry. Nevertheless, continuous technological developmentsrelated to raw materials processing, noodle processing, andnoodle quality enhancement have contributed to thegrowing popularity and acceptability of buckwheat noodlesin recent times. These improvements could render buckwheatnoodles a healthy gluten-free alternative to wheatnoodles.

Recent advances in biotechnological valorization of brewers' spent grain

Pradeep Puligundla,목철균 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.3

Brewers’ spent grain (BSG) is the most abundantby-product of beer-brewing. BSG is rich in nutrients suchas protein, fiber, minerals, and vitamins, and therefore it isconventionally used as low-cost animal feed. On the otherhand, alternative utilization of BSG has gained increasedattention during recent years due to technological progressin its processing and the emergence of the concept of circulareconomy. The valorization of BSG through biotechnologicalapproaches is environmentally friendly andsustainable. This review was focused on recent advancementsin the conversion of BSG into value-added products,including bioenergy (ethanol, butanol, hydrogen, biodiesel,and biogas), organic acids, enzymes, xylitol, oligosaccharides,and single cell protein, via biotechnologicalapproaches. In addition, the potential applications of BSGas immobilization matrices in bioprocesses have beenreviewed.

Review : Chemical Leachates from Food Contact Packaging Materials and Health Risks

( Pradeep Puligundla ),( Sang Hoon Ko ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.2

Food contact packaging material should be stable and non-reactive with the food that it is in contact with, and must promote the safety of food. However, for a number of years, there has been evidence that indefinitely small amounts of chemicals could migrate or leach from food packaging materials into the foods they hold. The chemistry and toxicity of such leachates are well-known and documented; and there is a growing concern over the matter among the general public. In addition, food regulatory agencies are imposing more stringent regulations on the maximum allowable amounts of known leachates into foods in recent years. The majority of toxicity studies have revealed that trace amounts of leachates pose no immediate health problems in humans. However, studies on the effects of long-term exposure or synergistic/cumulative toxicity are still lacking. The present review provides an overview of the chemical nature and toxicity of certain leachates from various types of food contact packaging materials that are in wide use.

Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red winePulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine

Pradeep Puligundla,변유량,목철균 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6

The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment system. The system consisted of seven electrodes connected in series, and it has been designed to produce square-wave high-voltage pulses of 1 ls duration at various electric field strengths and frequencies for decontamination. The initial counts of aerobic bacteria, yeast and lactic acid bacteria (spoilage-associated microbes) in the wine were 5.56, 5.61 and 5.22 log CFU/mL, respectively. The pattern of decontamination of the spoilage microorganisms followed first-order kinetics and the decontamination effect increased as the field strength and frequency increases. DHz and DPEF values were inversely related to the electric field strength of the PEF treatment. The yeast exhibited relatively low DPEF-value than the aerobic and lactic acid bacteria. The lowest ZPEF-value was observed for the lactic acid bacteria (24.6 kV/cm) among the spoilage microbes.

Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (Todarodes pacificus)

최소이,Puligundla Pradeep,목철균 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4

The use of corona discharge plasma jet (CDPJ) for the improvement of the sanitary quality of semi-dried squid was investigated. Microbial contaminants, namely aerobic, coliforms, and molds and yeasts, were detected in the samples. The CDPJ generated using 20 kV DC voltage at 58 kHz frequency was used for the decontamination treatment (1–10 min). The bacterial contaminants and molds and yeasts were inactivated in the range of 1.5–2.1 and at 1.9 log CFU/g, respectively. The inactivation pattern was well fitted to the first-order kinetics model. The CDPJ treatment for 10 min did not exert significant changes (p[0.05) in VBN and the trimethylamine content of semi-dried squid as compared to untreated controls. On the contrary, significant changes (p\0.05) in moisture content, water activity, pH, color, and TBARS levels were observed upon plasma exposure. However, the CDPJ-treated samples displayed slightly better sensory properties than the controls in terms of appearance, visual color, and flavor.

Decontamination of chokeberries (Aronia melanocarpa L.) by cold plasma treatment and its effects on biochemical composition and storage quality of their corresponding juices

박연재,Pradeep Puligundla,목철균 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.3

To improve the microbiological quality ofchokeberries, corona discharge plasma jet (CDPJ) wasemployed as a decontaminating agent. The mean levels ofaerobic bacteria and yeast and molds contaminants inchokeberries were 4.78 and 4.87 log CFU/g, respectively;the viable counts were decreased by 2.09 and 1.83 log unitsfollowing CDPJ treatment for 3 min, respectively. A firstorderkinetic model was well-suited for explaining theinactivations. The concentration of total polyphenols ofchokeberries was unaffected (up to 3 min treatment),whereas DPPH radical scavenging activity was significantlydecreased by CDPJ treatment (2 min and more). CDPJ treatment (all tested times) of chokeberries led to asignificant decrease of monomeric anthocyanin content oftheir corresponding juices, whereas soluble solids content(Brix) and pH were unaffected. After storage at 4 C for72 h, juices obtained from CDPJ-treated berries possessedrelatively low levels of contaminants with no significantalterations in pH and soluble solids content when comparedwith controls. In conclusion, CDPJ treatment for 2 min wasoptimal to improve the microbiological quality of theberries without negatively affecting biochemical qualitiesof their corresponding juices.

Decontamination of collards (Brassica oleracea var. acephala L.) using electrolyzed water and corona discharge plasma jet

서준식,Pradeep Puligundla,목철균 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1

Acidic electrolyzed water (AEW) was used forcollards sanitization. In the AEW (pH of 3.6; 230 mg/Lchlorine) generator, the rates of brine inflow and catholyteoutflow were 2.73 and 442 mL/min, respectively. Followingtreatment of the collards with the AEW alone (5 min),the counts of aerobic bacterial contaminants were reducedby 1.91 log CFU/g, whereas 2.22 log CFU/g reduction wasnoted by the AEW soaking (5 min) followed by a coronadischarge plasma jet treatment (1 min). In a similar manner,the counts of yeasts and mold contaminants werereduced (1.48 and 1.75 log CFU/g, respectively). Thecombination treatment exhibited an additive effect on themicrobial inactivation. The combined treatment did notaffect significantly the DPPH-radical scavenging activityand sensory properties (appearance, color and flavor) of thecollards compared to negative controls. However, significantalterations in the levels of total phenolics and ascorbicacid were observed post-treatment.