Article
Engineering, Electrical & Electronic
K. K Bindu, S. Rajbala, Girish Kumar, Anil K. Singh
Summary: This paper proposes a technique using directly coupled stacked patches to increase impedance bandwidth and reduce cross-polarization. By employing metallic shorting posts between the metallic patches, the stacked configurations achieve a bandwidth of 25.8% and a gain of 8.8 dBi with low cross-polarization levels. A symmetrically direct-coupled stacked design further suppresses cross-polar components, resulting in a bandwidth of 26.1% and a gain of 9.3 dBi.
IETE JOURNAL OF RESEARCH
(2023)
Review
Food Science & Technology
Avtar Singh, Ajay Mittal, Soottawat Benjakul
Summary: This article provides insights into the applications of chitosan and its derivatives in the food industry, specifically for enhancing shelf-life and antimicrobial activity.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Avtar Singh, Soottawat Benjakul
Summary: Oil from skipjack tuna eyeballs is produced by wet rendering method under mild conditions, with suitable conditions providing oil of acceptable color and yield. Addition of alpha-tocopherol can increase oxidative stability of the oil, although other techniques may still be required for further enhancement.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Sandhya Thapa, Kalyan Barman, Anil K. Singh
Summary: The study found that postharvest putrescine (PUT) treatment has significant effects on delaying senescence and maintaining quality of guava fruits. Among the different doses of PUT treatment, 1.0 mM was the most effective in reducing weight loss and decay of the fruits.
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Food Science & Technology
Avtar Singh, Kartik Sharma, Pornpot Nuthong, Soottawat Benjakul
Summary: In this study, the emulsifying properties of psyllium husk powder at various concentrations in natural actomyosin extracted from threadfin bream mince were investigated. The addition of psyllium husk powder at 1.25 g/100 mL and 2.50 g/100 mL resulted in increased emulsion activity and stability indexes. Furthermore, the gel properties and consumer acceptability of fish tofu with different levels of psyllium husk powder were examined.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: The aim of this study was to determine the optimum condition for preparing chitooligosaccharide-catechin conjugate (COS-CAT) liposomes using different stabilising agents. COS-CAT liposomes were prepared using soy phosphatidylcholine (SPC) and either glycerol or cholesterol, and their encapsulation efficiency, loading capacity, physicochemical characteristics, FTIR spectra, thermal stability, and structure were assessed. The results showed that COS-CAT loaded liposome stabilised by cholesterol (COS-CAT-CHO) exhibited higher stability, with the highest encapsulation efficiency and loading capacity, and the lowest zeta potential, polydispersity index, and releasing efficiency.
JOURNAL OF MICROENCAPSULATION
(2023)
Article
Food Science & Technology
Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh, Soottawat Benjakul
Summary: The quality of surimi gel can be improved by using protein cross-linkers, especially those from plant extracts like Duea ching fruit. The fruit extract, rich in phenolic compounds and calcium, can activate transglutaminase and enhance the gel's properties. Different media for the extraction of Duea ching were studied and its application in sardine surimi gel was investigated.
Article
Biotechnology & Applied Microbiology
Khurshid Ahmed Baloch, Avtar Singh, Khamtorn Pudtikajorn, Soottawat Benjakul
Summary: Enrichment of n-3 polyunsaturated fatty acids (PUFA) in skipjack tuna eyeballs oil (STEO) was investigated using lipases from different yeast strains. Among all lipases tested, Candida rugosa extracellular lipase (Cr-ECL) showed promising enrichment of EPA and DHA in STEO. RSM was used to optimize reaction conditions and resulted in a significant increase in DHA and EPA concentration in STEO. The established hydrolysis protocol successfully converted fish oil from tuna waste to valuable fish oil enriched with n-3 fatty acids.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Avtar Singh, Umesh Patil, Ajay Mittal, Prabjeet Singh, Anuj Tyagi, Soottawat Benjakul
Summary: The gelling behaviors of partially purified myofibrillar proteins (PPMP) extracted from Indian mackerel (IM) and threadfin bream (TB) were compared at different heating temperatures. The results demonstrated that IM-MP exhibited lower turbidity, surface hydrophobicity, and disulfide bond content compared to TB-MP. The amino acid profile showed no significant difference between the two species, except for lysine and glutamine. Structural analysis confirmed these differences, and the transmission analysis revealed lower aggregation and crosslinking ability of IM-MP. Therefore, the gelling behavior of IM-MP was poorer compared to TB-MP.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Ajay Mittal, Avtar Singh, Bin Zhang, Qiancheng Zhao, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide (CHOS) conjugates, including CHOS-catechin (CHOS-CAT), CHOS-epigallocatechin gallate (CHOS-EGCG), and CHOS-gallic acid (CHOS-GAL), on Pacific white shrimp cephalothorax polyphenoloxidase (PPO) were studied. CHOS-CAT showed the strongest inhibitory activity against PPO and exhibited mixed-type inhibition. Molecular docking analysis revealed that CHOS-CAT interacts with various amino acid residues near the active site of PPO. Therefore, CHOS-CAT could serve as an anti-melanosis agent to prevent discoloration in crustaceans.
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Review
Food Science & Technology
Ajay Mittal, Avtar Singh, Jirayu Buatong, Jirakrit Saetang, Soottawat Benjakul
Summary: Chitooligosaccharide (CHOS), a depolymerized chitosan, has various applications as alternative additives or bioactive compounds in food and biomedical fields. Derivatives of CHOS with enhanced bioactivities, such as anti-inflammatory, anti-obesity, neuroprotective, and anti-cancer effects, have been prepared and characterized. These CHOS derivatives also exhibit improved antibacterial and antioxidant activities, which are beneficial for shelf-life extension and food safety.