Central Institute of Fisheries Technology

Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.

Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.

Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

Abstract In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality. IR and IR‐assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR‐assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials. Practical applications Infrared (IR) heating allows more uniform heating resulting in better quality characteristics of dried products than other drying methods. The combination of hot air and IR improves the effectiveness of drying. Drying kinetics of food materials and the factors affecting the drying characteristics of food materials during IR and IR‐assisted heating are essential for the optimization of the drying process and the successful design of IR dryers with improved efficiency. Most of the IR and IR‐assisted drying technologies developed for the food drying and dehydration process in the thermal food processing sector are still in a laboratory or experimental stage only. This review paper helps to analyze the further possibilities for scaling up of these technologies to industrial level or design of innovative dryer would be very beneficial to the food processing industries.

Docosahexaenoic acid (DHA) is the principal constituent of a variety of cells especially the brain neurons and retinal cells and plays important role in fetal brain development, development of motor skills, and visual acuity in infants, lipid metabolism, and cognitive support and along with eicosapentaenoic acid (EPA) it plays important role in preventing atherosclerosis, dementia, rheumatoid arthritis, Alzheimer's disease, and so forth. Being an essential nutrient, it is to be obtained through diet and therefore searching for affordable sources of these ω-3 polyunsaturated fatty acids (PUFA) is important for consumer guidance and dietary counseling. Fish is an important source of PUFA and has unique advantage that there are many food fish species available and consumers have a wide choice owing to availability and affordability. The Indian subcontinent harbors a rich fish biodiversity which markedly varies in their nutrient composition. Here we report the DHA and EPA content and fatty acid profile of 39 important food fishes (including finfishes, shellfishes, and edible molluscs from both marine water and freshwater) from India. The study showed that fishes Tenualosa ilisha, Sardinella longiceps, Nemipterus japonicus, and Anabas testudineus are rich sources of DHA and EPA. Promotion of these species as DHA rich species would enhance their utility in public health nutrition.

Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

AIMS: The study evaluated the efficiency of culture, enzyme-linked immunosorbent assay (ELISA) and polymerase chain reaction (PCR) assays for the detection of Salmonella in naturally contaminated seafood. METHODS AND RESULTS: In this study, 215 seafood samples comprising fish, shrimp, crab, clam, mussel, oyster, squid, cuttlefish and octopus from fish market of Cochin (India), were compared by culture, ELISA and PCR methods. Bacteriological Analytical Manual (BAM), U.S. Food and Drug Administration (USFDA) method was followed for culture assay, and Salmonella Tek, a commercial sandwich ELISA kit, was used for ELISA assay. Salmonella-specific PCR assay was developed for 284 bp Salmonella-specific invA gene amplicon. PCR assay exhibited 31.6% seafood positive for Salmonella followed by ELISA (23.7%) and culture method (21.3%). There was fair to excellent agreement between culture, ELISA and PCR assays (kappa coefficient values ranging from 0.385 to 1.0) for different seafood samples. CONCLUSION: The investigation revealed the greater concordance between culture and ELISA methods for seafood. Among the three methods, PCR assay was most sensitive. Lower detection rate with culture and ELISA assays could be attributed to greater sensitivity of the PCR method in the detection of Salmonella in seafood. SIGNIFICANCE AND IMPACT OF THE STUDY: We propose the incorporation of dual tests based on different principle and procedure for the routine analysis of Salmonella in seafood.

Abstract The present study aimed to optimize the conditions for the synthesis of gold nanoparticles (AuNP) using chitosan and to assess its effectiveness as temperature threshold indication for frozen storage conditions. Chitosan concentration of 0.25% and temperature of 90 °C for 15 min was optimum for synthesizing AuNP. The maximum absorbance ( λ max ) was observed at 530 and 540 nm for 0.125% and 0.25% chitosan, respectively, indicating shifting of peak toward longer wavelengths (red shift) with increasing chitosan concentration indicating larger AuNPs. A prominent absorption peak at 1367 cm −1 by Fourier transform-infrared (FTIR) spectrum corresponding to C−C stretching of the glucosamine group of chitosan indicates the chitosan capping on the AuNP. Higher peak intensity and a peak shift toward shorter wavelength were observed for AuNPs exposed to frozen temperature abused conditions. Distinctly clear visible color variation from cherry red to gray indicates its application as temperature abuse indicator in frozen products.

We studied the cardioprotective effect of squalene on isoprenaline-induced myocardial infarction in male albino rats with respect to changes in the levels of lipid components in plasma and heart tissue. Prior administration of 2% squalene in feed for 45 days significantly reduced the isoprenaline-induced elevation in the levels of cholesterol, triglycerides, and free fatty acids in plasma and heart tissue of rats following myocardial infarction. It exerted an antilipidemic effect by reducing the level of low-density lipoprotein cholesterol with a parallel rise in the level of high-density lipoprotein cholesterol in plasma of experimental rats. A tendency to prevent the isoprenaline-induced depletion of phospholipids in the myocardium of experimental rats was also observed. In the present study, the pretreatment with squalene significantly counteracted the isoprenaline-induced lipid peroxidation and maintained the rats at near normal status. The results of the present study indicate that the overall cardioprotective effect of squalene is probably related to an inhibition of lipid accumulation by its hypolipidemic properties and/or its antioxidant properties.

Milk is an essential source of nutritionally excellent quality protein in human, particularly in vegan diet. Before consumption, milk is invariably processed depending upon final product requirement. This processing may alter the nutritive value of protein in a significant manner. The processing operations like thermal treatment, chemical treatment, biochemical processing, physical treatments, nonconventional treatments, etc. may exert positive or negative influence on nutritional quality of milk proteins. On one side, processing enhances the nutritive and therapeutic values of protein while on other side intermediate or end products generated during protein reactions may cause toxicity and/or antigenicity upon consumption at elevated level. The review discusses the changes occurring in nutritive quality of milk proteins under the influence of various processing operations.

Oysters are highly esteemed sea food and considered a delicacy throughout the world. Yet this resource is not optimally utilised in several parts of the world. The aim of this study is to highlight its nutritional importance. Biochemical composition and nutritional attributes of oyster meat are discussed. Proximate composition, fatty acid and amino acid profiles and mineral content were determined in oysters (Crassostrea madrasensis). Moisture, protein, fat, carbohydrate and ash contents in the oyster were 82.64%, 9.41%, 3.25% 3.2% and 1.01%, respectively and it was rich in macro-minerals and trace elements especially selenium. Polyunsaturated fatty acids (PUFA) were highest of the total lipids among which eicosapentaenoic acid, docosahexaenoic acid and linoleic acid were the prominent fatty acids. The n-3/n-6 index was high indicating a predominance of n-3 fatty acids in the species. Total amino acid content was 99.33 g/100 g crude protein, of which, essential amino acid lysine was the most abundant. Valine had the lowest essential amino acid score (EAAS) (0.17) while threonine had the highest EAAS of 3.62. Chemical score was 17% and the lowest limiting amino acid was valine. Protein efficiency ratio, essential amino acid index and biological value of oyster were 3.92, 120.2 and 174.0, respectively which indicates that the protein is of superior quality. Data on biochemical composition, nutritional attributes and quality indices of C. madrasensis protein may prove important for future policies regarding exploitation of this species and for inducing favourable changes in consumer preferences.

In the present study, myofibrillar proteins were extracted from the meat proteins of beef, lamb, chicken, tuna and emperor fish using non-denaturation method, and their physico-chemical and rheological properties were assessed. The myofibrillar proteins of beef, emperor and lamb samples had higher percentage of protein extractability than tuna and chicken samples. The tuna sample showed significantly higher bound bromophenol blue (BPB) value while lamb samples showed lower value (P < 0.05). The myofibrillar protein of chicken sample was found to have more ionic and hydrogen bonds than all other myofibrillar samples. The disulphide bonds in tuna and lamb myofibrillar protein samples were significantly higher than other three samples (P < 0.05). The myofibrillar protein samples showed major bands myosin heavy chain, α-actinin, desimin, actin, troponin, tropomyosin and myosin light chain with wider molecular weight distribution in the range of 20–200 ku. The myofibrillar proteins exhibited Newtonian and shear thickening nature behaviour at lower protein concentration (1 mg/mL) as revealed by flow profile and visco-elastic analysis using rheometer.

Health, nutrition and convenience are the major factors driving the global food industry. Fish products have attracted considerable attention as a source of protein, vitamins, minerals, fats and rank third among the food categories with fastest overall growth worldwide. As fish is highly perishable, proper processing and packaging helps in maintaining the quality of fish. Worldwide, an array of preservation techniques are followed, ranging from a simple chilled or ice storage to most recent and advanced high pressure and electromagnetic field application. Present article gives an insight into the recent advancements in the processing and packaging of fishery products.

AIMS: To determine the distribution of Salmonella serovars in seafood and to examine the intraserovar genetic variations in Salmonella enterica subsp. enterica serovar Rissen and Salmonella Weltevreden by polymerase chain reaction (PCR)-ribotyping and enterobacterial repetitive intergenic consensus (ERIC)-PCR methods. METHOD AND RESULTS: A total of 417 seafood samples collected over 2003-2006 from fishing harbours and fish markets of Cochin (India) was studied for presence of Salmonella serovars. Seafood samples were analysed for the presence of Salmonella by Bacteriological Analytical Manual (BAM), U.S. Food & Drug Administration (USFDA) method. The study indicated that 23.2% of the seafood samples were positive for Salmonella and a total of 241 Salmonella isolates comprising of 27 different serovars were isolated from seafood. S. Weltevreden, Salmonella Rissen, Salmonella Typhimurium and Salmonella Derby were found to be the most predominant serovars in seafood. PCR-ribotypes and ERIC-PCR profiles showed multiple genotypic profiles for S. Rissen and S. Weltevreden in seafood and the level of discrimination indices obtained was at 0.974 for S. Rissen and 0.988 for S. Weltevreden, respectively. CONCLUSION: The study highlighted the major Salmonella serovars in the seafood of Cochin (India) and molecular fingerprinting pattern revealed genetic variation among S. Rissen and S. Weltevreden. SIGNIFICANCE AND IMPACT OF THE STUDY: Widespread occurrence of Salmonella contamination in seafood and multiple clones of S. Rissen and S. Weltevreden detected in seafood, thus, indicated the diverse routes of Salmonella contamination in seafood.

Water purification filters based on polylactic acid functionalised with hydroxyapatite were prepared by solvent-assisted blending and thermally induced phase separation (TIPS), extruded into filaments and processed via three-dimensional (3D) printing.

ABSTRACT While extraction of carotenoprotein from brown shrimp (Metapenaeus monoceros) shell waste, trypsin showed maximum recovery (55%) of carotenoid pigment in 4 hours at (28±2°C); but pepsin and papain showed about 50% recovery during the same period. The yield of protein paste by trypsin was maximum. The average protein content in the protein paste was about 450 g kg−1. The percent of recovery of protein by papain and pepsin was close to that of trypsin. During storage at ambient temperature (28±5°C) loss of carotenoids from cake prepared by trypsin was minimum. The cost of trypsin is twenty times that of papain. Thus papain, easily available and the cheapest enzyme, can be used suitably for moderate recovery of carotenoids and good recovery of protein from shrimp shell waste at tropical ambient temperature. The dried colorless solid residue after extraction of carotenoprotein and protein, can be used as raw materials for chitin/chitosan.

Women are present in all phases of fish production, processing and distribution, and contribute to the generation of wealth, the preservation of aquatic ecosystems, and the maintenance of household...

Abstract BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O 2 scavenger, the most widely used active packaging technology, on the shelf‐life of catfish steaks in chilled storage conditions. RESULTS: O 2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O 2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB‐N), thiobarbituric acid value and peroxide value of catfish steaks packed in O 2 scavenger was significantly different ( P &lt; 0.05) compared to air‐packed samples. Based on the sensory, microbiological and TVB‐N values, the control samples were acceptable only up to 10 days, compared to 20 days in O 2 scavenger‐packed samples, extending the shelf‐life by 10 days. CONCLUSION: O 2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O 2 scavenger extended the product's shelf‐life up to 20 days, compared to 10 days in control packs. Copyright © 2007 Society of Chemical Industry

In the present study, nutritional composition of the edible seaweeds, Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and Sargassum sp. (brown seaweed) were evaluated. Results showed that the seaweeds had protein content of 13.84±3.55 to 18.21±0.00%; fat 0.73±0.001 to 0.93±0.00%, carbohydrate 30.32±0.21 to 43.19±1.75% and total dietary fibre (TDF) content of 53.625±0.18 to 63.175±0.46% on dry weight basis. Among the three seaweeds, Sargassum sp. contained highest protein content (18.21±0.00%) and G. edulis possessed highest TDF (63.175±0.46%). Macronutrients viz., Na, P and Ca and the micronutrients, Fe, Se, Mn, Cu and Zn were present in all three seaweeds. G. edulis had highest Na (423.33±1.15 mg 100 g-1), P (282.5±0.5 mg 100 g-1), Ca (223.33±0.58 mg 100 g-1) and Fe (65.28±0.33 mg 100 g-1), whereas highest Se content was recorded in Sargassum sp (49.82±0.09 mg 100 g-1). Palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2, ω-6) were the most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Fatty acid profile also revealed that small quantity of docosahexaenoic acid (DHA) (C22:6, ω-3) ranging from 0.064 to 0.494% was present in all the three seaweed species but eicosapentaenoic acid (EPA) (C20:5, ω-3) was present only in Sargassum sp. at a concentration of 0.583%. G. edulis had higher vitamin D2 (2.590 mg 100 g-1), vitamin E (1.017 mg 100 g-1) and vitamin K1 (0.714 mg 100 g-1) than Sargassum sp. and U. lactuca. The results clearly indicates that these three seaweeds can be considered as a good source of dietary fibre, protein, minerals and vitamins and can be used for fortifying foods or as components of functional foods.

This study was undertaken to evaluate the prevalence of extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli and Klebsiella pneumoniae in selected shrimp aquaculture farms ( n = 37) in Kerala, South India and to characterize the isolates using molecular tools. Overall, a low prevalence of ESBL-producers was found in the farms, most likely due to the reduced antibiotic usage in the shrimp farming sector. Out of the 261 samples (77 shrimp and 92 each of water and sediment), 14 (5.4%) tested positive for ESBL- E. coli or ESBL- K. pneumoniae . A total of 32 ESBL- E. coli and 15 ESBL- K. pneumoniae were recovered from these samples. All ESBL isolates were cefotaxime-resistant with minimal inhibitory concentration (MIC) ≥32 μg/ml. Of all isolates, 9 (28.1%) E. coli and 13 (86.7%) K. pneumoniae showed simultaneous resistance to tetracycline, ciprofloxacin, and trimethoprim-sulfamethoxazole. PCR analysis identified CTX-M group 1 ( bla CTX–M–15 ) as the predominant ESBL genotype in both E. coli (23, 71.9%) and K. pneumoniae (15, 100%). Other beta-lactamase genes detected were as follows: bla TEM and bla SHV (11 K. pneumoniae ), bla CTX–M group 9 (9 E. coli ), and bla CMY–2 (2 E. coli ). Further screening for AMR genes identified tetA and tetB (13, 40.6%), sul1 (11, 34.4%), sul2 (9, 28.1%), catA and cmlA (11, 34.4%), qepA and aac(6 ′ )-Ib-cr (9, 28.1%) and strAB and aadA1 (2, 6.3%) in E. coli , and qnrB (13, 86.7%), qnrS (3, 20%), oqxB (13, 86.7%), tetA (13, 86.7%), and sul2 (13, 86.7%) in K. pneumoniae isolates. Phylogenetic groups identified among E. coli isolates included B1 (4, 12.5%), B2 (6, 18.8%), C (10, 31.3%), D (3, 9.4%), and E (9, 28.1%). PCR-based replicon typing (PBRT) showed the predominance of IncFIA and IncFIB plasmids in E. coli ; however, in K. pneumoniae , the major replicon type detected was IncHI1. Invariably, all isolates of K. pneumoniae harbored virulence-associated genes viz., iutA , entB , and mrkD . Epidemiological typing by pulsed-field gel electrophoresis (PFGE) revealed that E. coli isolates recovered from different farms were genetically unrelated, whereas isolates of K. pneumoniae showed considerable genetic relatedness. In conclusion, our findings provide evidence that shrimp aquaculture environments can act as reservoirs of multi-drug resistant E. coli and K. pneumoniae.