Snehasis Chakraborty

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High pressure inactivation of natural microbiota viz. aerobic mesophiles (AM), psychrotrophs (PC), yeasts and molds (YM), total coliforms (TC) and lactic acid bacteria (LAB) in pineapple puree was studied within the experimental domain of 0.1-600 MPa and 30-50 °C with a treatment time up to 20 min. A complete destruction of yeasts and molds was obtained at(More)
BACKGROUND The extraction, purification, and characterisation of peroxidase (POD) and polyphenol oxidase (PPO) were studied for Kalipatti sapota fruit. The crude enzyme extract was partially purified by ammonium sulfate precipitation followed by BioGel P100 size exclusion and Unosphere Q anion-exchange chromatography. RESULTS Molecular weights of 20 kDa(More)
The high-pressure processing conditions were optimized for pineapple puree within the domain of 400-600 MPa, 40-60 °C, and 10-20 min using the response surface methodology (RSM). The target was to maximize the inactivation of polyphenoloxidase (PPO) along with a minimal loss in beneficial bromelain (BRM) activity, ascorbic acid (AA) content, antioxidant(More)
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