Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Palanivel Ganesan,Soottawat Benjakul,Badlishah Sham Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4

Changes in Maillard reaction of pidan white were monitored with A294,fluorescence intensity, and browning intensity dur-ing pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% togetherwith 0.2% ZnCl2 or 0.2% CaCl2 up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A294 of pidan whiteincreased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective oftreatments. At wk 6, pidan white treated with 0.2% ZnCl2 and 0.2% CaCl2 showed slightly higher browning intensity, fluo-rescence intensity and A294 than those treated with divalents together with Chinese black tea (p<0.05). Free amino group andsugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidantreated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk(p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

Current application of phytocompound-based nanocosmeceuticals for beauty and skin therapy

Ganesan, Palanivel,Choi, Dong-Kug Dove Medical Press 2016 INTERNATIONAL JOURNAL OF NANOMEDICINE Vol.11 No.-

<P>Phytocompounds have been used in cosmeceuticals for decades and have shown potential for beauty applications, including sunscreen, moisturizing and antiaging, and skin-based therapy. The major concerns in the usage of phyto-based cosmeceuticals are lower penetration and high compound instability of various cosmetic products for sustained and enhanced compound delivery to the beauty-based skin therapy. To overcome these disadvantages, nanosized delivery technologies are currently in use for sustained and enhanced delivery of phyto-derived bioactive compounds in cosmeceutical sectors and products. Nanosizing of phytocompounds enhances the aseptic feel in various cosmeceutical products with sustained delivery and enhanced skin protecting activities. Solid lipid nanoparticles, transfersomes, ethosomes, nanostructured lipid carriers, fullerenes, and carbon nanotubes are some of the emerging nanotechnologies currently in use for their enhanced delivery of phytocompounds in skin care. <I>Aloe vera</I>, curcumin, resveratrol, quercetin, vitamins C and E, genistein, and green tea catechins were successfully nanosized using various delivery technologies and incorporated in various gels, lotions, and creams for skin, lip, and hair care for their sustained effects. However, certain delivery agents such as carbon nanotubes need to be studied for their roles in toxicity. This review broadly focuses on the usage of phytocompounds in various cosmeceutical products, nanodelivery technologies used in the delivery of phytocompounds to various cosmeceuticals, and various nanosized phytocompounds used in the development of novel nanocosmeceuticals to enhance skin-based therapy.</P>

Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments

Ganesan, Palanivel,Karthivashan, Govindarajan,Park, Shin Young,Kim, Joonsoo,Choi, Dong-Kug Dove Medical Press 2018 INTERNATIONAL JOURNAL OF NANOMEDICINE Vol.13 No.-

<P>Plant bioactive compounds are known for their extensive health benefits and therefore have been used for generations in traditional and modern medicine to improve the health of humans. Processing and storage instabilities of the plant bioactive compounds, however, limit their bioavailability and bioaccessibility and thus lead researchers in search of novel encapsulation systems with enhanced stability, bioavailability, and bioaccessibility of encapsulated plant bioactive compounds. Recently many varieties of encapsulation methods have been used; among them, microfluidization has emerged as a novel method used for the development of delivery systems including solid lipid nanocarriers, nanoemulsions, liposomes, and so on with enhanced stability and bioavailability of encapsulated plant bioactive compounds. Therefore, the nanodelivery systems developed using microfluidization techniques have received much attention from the medical industry for their ability to facilitate controlled delivery with enhanced health benefits in the treatment of various chronic diseases. Many researchers have focused on plant bioactive compound-based delivery systems using microfluidization to enhance the bioavailability and bioaccessibility of encapsulated bioactive compounds in the treatment of various chronic diseases. This review focuses on various nanodelivery systems developed using microfluidization techniques and applications in various chronic disease treatments.</P>

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Ganesan, Palanivel,Benjakul, Soottawat,Baharin, Badlishah Sham Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

Recent developments in solid lipid nanoparticle and surface-modified solid lipid nanoparticle delivery systems for oral delivery of phyto-bioactive compounds in various chronic diseases

Ganesan, Palanivel,Ramalingam, Prakash,Karthivashan, Govindarajan,Ko, Young Tag,Choi, Dong-Kug Dove Medical Press 2018 INTERNATIONAL JOURNAL OF NANOMEDICINE Vol.13 No.-

<P>Solid lipid nanoparticle (SLN) delivery systems have a wide applicability in the delivery of phyto-bioactive compounds to treat various chronic diseases, including diabetes, cancer, obesity and neurodegenerative diseases. The multiple benefits of SLN delivery include improved stability, smaller particle size, leaching prevention and enhanced lymphatic uptake of the bioactive compounds through oral delivery. However, the burst release makes the SLN delivery systems inadequate for the oral delivery of various phyto-bioactive compounds that can treat such chronic diseases. Recently, the surface-modified SLN (SMSLN) was observed to overcome this limitation for oral delivery of phyto-bioactive compounds, and there is growing evidence of an enhanced uptake of curcumin delivered orally via SMSLNs in the brain. This review focuses on different SLN and SMSLN systems that are useful for oral delivery of phyto-bioactive compounds to treat various chronic diseases.</P>

Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane

안유진,Palanivel Ganesan,곽해수 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.

Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage

이수빈,Palanivel Ganesan,곽해수 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0. 5, and 0.7%) (w/v) during the storage at 7oC for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p<0.05). The lactic acid bacteria (LAB) counts ranged from 3.0×109 to 1.3×109 and 2.2×109 to 1.1×109 CFU/mL in 0.3% NPG and PG-added yogurts, respectively. Increased storage period showed decrease in LAB counts irrespective of the type of ginseng powder and storage period. In sensory test, 0.1 and 0.3% NPG-added yogurt showed similar results to control in yellowness, viscosity, and bitterness. Based on the data obtained from the present study, it was concluded that the concentrations 0.1 and 0.3% (w/v) of NPG could be used to produce NPG-added yogurt without significant adverse effects on physicochemical and sensory properties,and enhance functional value of yogurt.

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

안유진,Palanivel Ganesan,곽해수 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at 4oC for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from 9.00×108 to 1.10×109 and 1.30×109 to 9.10×108 CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study,it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

Comparison of Polyphenol Content and Antiradical Scavenging Activity in Methanolic Extract of Nanopowdered and Powdered Peanut Sprouts

안유진,Palanivel Ganesan,곽해수 한국응용생명화학회 2012 Applied Biological Chemistry (Appl Biol Chem) Vol.55 No.6

Polyphenol contents and antiradical scavenging activities of nanopowdered peanut sprout (NPPS) and powdered peanut sprout (PPS) were compared using various antiradical scavenging assays such as α-diphenyl-β-picryl-hydrazyl free radical (DPPH•)scavenging, 2, 2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)radical scavenging activity, reducing power, and superoxide dismutase. The size of NPPS ranged from 300–350 nm as observed by the particle size analyzer, much smaller than that of PPS ranging from 50 to 150 μm. Total polyphenol contents in NPPS (455.05±18.69 μg/mL) were relatively higher than those of PPS (421.99±14.94 mg/mL). NPPS showed higher antioxidant activity than PPS at all concentrations (2.5, 5, 10, 15 and 20 mg/mL). Overall, the antiradical scavenging activity was much higher in NPPS and nanogrinding increases the surface area of polyphenol with higher functional site.

Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

전선숙,Palanivel Ganesan,이윤선,유상훈,곽해수 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.1

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at 7oC for 4 wk. The cholesterol reduction by crosslinked β-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.