R. Balasasirekha

Abstract

The book on Nutrition in Intensive Care Medicine: Beyond Physiology edited by Pierre Singer (Series editor: Berthold Koletzko) keeps informing us the nutritional support at various levels like tissue, organ, compartments and the whole body. Oral, enteral and parenteral feeding - the new approaches of feeding for acute and chronic illnesses are emphasized. The interface between nutrition and outcome to reach recovery for short and long term management is explained in the second part of the book. To reach an appropriate decision about the organ targeted nutrition - the metabolic condition of the patient, expert opinion, how treatment must be thoroughly analysed is all dealt in the final part of the book.

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R. Balasasirekha

Abstract

The book on Vitamin A Story - Lifting the shadow of death is scripted in 9 long chapters. The journey of vitamin A story began in the 19 th century in the recorded incidence of night blindness at sea. The symptoms caused due to voyage, the link of night blindness to other diseases of malnutrition, scurvy versus night blindness, the search for a cause, test for diagnosing a true case of night blindness, the missing food causing night blindness is well narrated.

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R. Balasasirekha

Abstract

Freeze drying, a kind of preservation technology enables us to get a very good quality of thermo labile biological products, pharmaceuticals and food products from the product quality point of view. This book enriches on the fundamentals of freeze drying, heat mass transfer analyses and modelling of the drying process, equipments used, freeze drying of food, pharmaceuticals and its products, disinfection, sterilisation and validation.

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S. Premakumari ¹, K. Gomathi ¹, R. Balasasirekha ¹, S. Supriya ¹, K. Alagusundaram ², R. Jagan Mohan ²

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 Indian Institute of Crop Processing Technology, Thanjavur-613 005, IN

Abstract

Diabetes prevalence in India indicates that the epidemic is progressing rapidly across the nation, reaching a total of 62.4 million in 2011. Phase one results of the Indian Council of Medical Research - India Diabetes (ICMR- INDIAB) study concluded that 62.4 million people live with diabetes in India and 77.2 million people are on the threshold, with pre- diabetes. The prevalence of diabetes in Tamil Nadu is 10.4 per cent and the prevalence of pre-diabetes (impaired fasting glucose and/ or impaired glucose tolerance) is 8.3 per cent. The American Diabetic Association recommends that individuals with diabetes mellitus must increase the quantity of dietary fiber in their diets to reduce their blood glucose and insulin levels following meals. Qureshi et al ., brought into limelight that soluble fiber such as rice bran plays an important role in decreasing cholesterol and controlling blood glucose levels. Every year, 63 to 76 million tons of rice bran is produced in the world and more than 90 per cent of rice bran is sold as animal feed for throw away price.

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R. Balasasirekha

Abstract

The book on "Nanotechnology research methods for foods and bioproducts" by Graciela W. Padua and Qin Wang is a valuable contribution to the researchers and students who have a thirst to know about the upcoming neo science Nanotechnology and is the first among the books covering the intersection of foods and nanotechnology. The book presents both material and analytical techniques which are inter related.

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R. Balasasirekha

Abstract

The book on Food Allergy: Molecular Basis and Clinical Practice gives a background on food allergy to the new learners. The clinical aspects, diagnosis and management, allergen and disease based food allergies and special topics to be looked into are enlightened to the readers in six sections.

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R. Balasasirekha ¹, U. K. Lakshmi ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore -641 043, IN

Abstract

Spices derived from ischolar_mains, barks, buds and fruits of plants have been used to preserve food, enhance their flavour and as remedies for a long list of ailments. Both herbs and spices referred as herbal remedies are excellent antioxidants, which work to neutralize the attack by free radicals against the body. Spices contain phytonutrients, which may prevent the mutation of healthy cells into cancerous cells.

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S. Kowsalya ¹, U. Chandrasekhar ¹, R. Balasasirekha ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641 043, IN

Abstract

Vitamin A deficiency produces xerophthalmia and blindness. Vitamin A deficiency is a potential micro nutrient problem prevalent in most economically deprived countries including India. According to World Health Organization 2.8 million pre school children are at risk of developing nutritional blindness. Among the possible strategies of overcoming vitamin A deficiency through short term and long term approaches, increasing the dietary consumption of vitamin A and provitamin A carotenoids assumes significance.

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R. Balasasirekha

Abstract

The Handbook of Functional Beverages and Human Health Edited by Fereidoon Shahidi and Cesarettin Alasalvar are sectioned into seven. The Section I on market trends, regulations, chemistry and health aspects deals with the market for functional beverages as the consumer preferences towards the carbonated beverages is sliding down due to changing pattern in consumers health and lifestyle pattern.

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R. Balasasirekha

Abstract

Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.

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Annu Francis ¹, R. Balasasirekha ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, IN

Abstract

The study was aimed to evaluate the effect of sunlight on vitamin D and calcium status among the college girls, aged 18 – 22 years. One hundred and fifty girls were selected out of which 45 with vitamin D deficiency were considered for experiment. The participants were divided into three groups of 15 each: Experimental I - curd supplementation, exposure to sunlight and nutrition education; Experimental II - exposure to sunlight and nutrition education and Control group with no intervention. Anthropometric measurements, blood haemoglobin, serum vitamin D and calcium were analysed before and after supplementation for 50 days. In the experimental group I, there was a mean increase of 3.22 ng/ml of vitamin D and was significant at 1% level and in the experimental group II the increase was 1.03 ng/ml (significant at 5% level). There was a mean difference of 1.57 ng/ml in the control group which was not significant. The mean initial calcium level in the experimental group I was 9.33 mg/dl and the final value is 9.67 mg/dl and the increase was significant at 1% level. The experimental group II had a mean initial calcium level of 9.36 mg/dl and the mean final value of 9.56 ml g/dl. The mean difference of 0.05 mg/dl was noted in serum calcium before and after supplementation in the control group. The experimental group I showed a positive correlation of 0.035 between vitamin D and sunlight whereas in experimental group II and control group there was a negative correlation of 0.045 and 0.072 respectively. It can be concluded that sunlight had an effect on vitamin D status and the calcium level of the participants further highlighting that sunlight exposure is an effective method of improving the vitamin D status.

Keywords

Vitamin D, calcium, Absorption, Sunlight, Curd, Exposure, Nutrition Education.

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R. Balasasirekha

Abstract

The book on “Human Nutrition – A Health Perspective” is sectioned into six by the authors Mike Lean and Emilie Combet. The section on foods, nutrient requirements and nutrition has five chapters focussing from the definitions of nutrition, its importance through balanced diet and my plate.

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M. D. Srisuruthi ¹, R. Balasasirekha ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN

Abstract

Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

Keywords

Edible Films, Antimicrobial, Antioxidant, Herbal, Betel Leaf, Shelf Life, Meat, Nutrients, Sensory Evaluation.

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R. Balasasirekha ¹

Affiliations
1 Agharkar Research Institute, IN

Abstract

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Keywords

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