ORCID Profile
0000-0001-8279-3021
Current Organisations
CSIRO
,
Melbourne Consulting Group
,
Government of Nepal
,
Nu-Mega Ingredients
,
NSW Department of Primary Industries
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Publications
Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates
Publisher: Elsevier BV
Date: 05-2017
Physicochemical and thermal characteristics of Australian chia seed oil
Publisher: Elsevier BV
Date: 08-2017
DOI: 10.1016/J.FOODCHEM.2017.02.021
Abstract: Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54gKOH/kg oil, 4.33meqO
Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes
Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.IJBIOMAC.2016.10.087
Abstract: Bovine lactoferrin (LF
Optimisation of the complex coacervation between canola protein isolate and chitosan
Publisher: Elsevier BV
Date: 12-2016
Physicochemical, Thermal and Rheological Characteristics of a Novel Mucilage from Chia Seed (Salvia Hispanica)
Publisher: Royal Society of Chemistry
Date: 2016
Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review
Publisher: Elsevier BV
Date: 08-2017
Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures
Publisher: Nepal Journals Online (JOL)
Date: 29-06-2013
Abstract: Acrylamide is a thermally induced toxicant present in different processed foods in varying amount. Due to its detrimental effect on human health, it has become a major concern in public health and food safety. Various reports published recently have identified different processing techniques to reduce the level of this compound in the food. This paper aims to review and focuses on the mechanisms of acrylamide formation, the effects of different processing parameters such as pre-frying treatments, pH, temperature, time, types and the amount of raw materials, its toxicity level, and its detection methods in complex food systems. Toxicity levels of acrylamide have been found to be neurotoxic and carcinogenic. Food safety authorities including Codex Alimentarius Commission are in the process of reviewing their standards to fix the limit of acrylamide in processed foods. J. Food Sci. Technol. Nepal, Vol. 6 (19-30), 2010 DOI: 0.3126/jfstn.v6i0.8256
Physicochemical and functional properties of protein isolate produced from Australian chia seeds
Publisher: Elsevier BV
Date: 12-2016
DOI: 10.1016/J.FOODCHEM.2016.06.017
Abstract: Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.
Microencapsulation of chia seed oil using chia seed protein isolate‐chia seed gum complex coacervates
Publisher: Elsevier BV
Date: 10-2016
DOI: 10.1016/J.IJBIOMAC.2016.05.058
Abstract: Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI in idually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10meq O2/kg oil during 30 days of storage.
Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates
Publisher: Elsevier BV
Date: 2015
Perspectives on Saponin: Food Functionality and Applications
Publisher: MDPI AG
Date: 04-08-2023
DOI: 10.20944/PREPRINTS202308.0413.V1
Abstract: Saponins are a erse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an hiphilic nature and unique functional properties. The hiphilic structures enable saponins to exhibit surface-active properties, forming stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. Their ability to form stable complexes with drugs further expands their potential in drug delivery systems. However, challenges such as bitterness, cytotoxicity, and instability under certain conditions need to be addressed for effective utilization of saponins in foods and related applications. In this paper, we have reviewed chemistry, functionality, and application aspects of saponins from various plant sources and have summarised the regulatory aspects of food application of Quillaja saponins. Further research to explore the full potential of saponins in improving food quality and human health has been suggested. It is expected that this article will be a useful resource for researchers in food, feed, pharmaceutical and material science.
Molecular and functional characteristics of purified gum from Australian chia seeds
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.CARBPOL.2015.09.035
Abstract: Chia seed gum (CSG) was extracted from the seed coat of Salvia hispanica, purified in the laboratory and its chemical composition and functional properties were investigated. CSG was found to comprise 93.8% carbohydrate consisting of xylose, glucose, arabinose, galactose, glucuronic acid and galacturonic acid as monosaccharide units. The presence of uronic acids was reflected in the anionic behavior of the CSG solution over a wide range of pH (≥ 1.8). The solubility of CSG increased slightly with temperature and pH of the aqueous medium. CSG was able to resist pyrolytic decomposition at temperatures well in excess of 250 °C, and exhibited a high water holding capacity (23 times of its own weight). The surface activity and emulsifying properties of CSG were found to be either superior or comparable to other common gums and industrial polysaccharides indicating the potential of CSG as an effective thickener and stabilizer of processed foods.
Perspectives on Saponins: Food Functionality and Applications
Publisher: MDPI AG
Date: 31-08-2023
Abstract: Saponins are a erse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, and green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an hiphilic nature and unique functional properties. Their hiphilic structures enable saponins to exhibit surface-active properties, resulting in stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. Their ability to form stable complexes with drugs further expands their potential in drug delivery systems. However, challenges such as bitterness, cytotoxicity, and instability under certain conditions need to be addressed for effective utilization of saponins in foods and related applications. In this paper, we have reviewed the chemistry, functionality, and application aspects of saponins from various plant sources, and have summarized the regulatory aspects of the food-based application of quillaja saponins. Further research to explore the full potential of saponins in improving food quality and human health has been suggested. It is expected that this article will be a useful resource for researchers in food, feed, pharmaceuticals, and material science.
Food Proteins, Structure, and Function
Publisher: Elsevier
Date: 2016
Rheological and microstructural properties of the chia seed polysaccharide
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.IJBIOMAC.2015.09.040
Abstract: Chia seed polysaccharide (CSP) was extracted from chia (Salvia hispanica) seeds, and its rheological and microstructural properties in aqueous solutions were studied. CSP solution exhibited Newtonian and shear thinning flow patterns depending on shear rate when the concentration was ≤0.06% (w/v). CSP solutions at concentrations >0.06% (w/v) exhibited strong shear thinning behaviour within the shear rate tested (0.001-300s(-1)). The transition from dilute to semi-dilute regime occurred at a critical concentration (C*) of 0.03gdL(-1). The intrinsic viscosity was high (∼16dLg(-1)) and concentration dependence of zero shear viscosity in the semi-dilute regime followed η0∝C(2.7) relationship. The storage modulus (G') was higher than the loss modulus (G″) at all experimental frequencies and their frequency dependence was negligible at all tested concentrations. Apparent shear viscosity was smaller than dynamic complex viscosity at equivalent values of deformation and G' varied with the square of concentration indicating a gel-like behaviour in CSP solutions within 0.02-3.0% (w/v) concentrations. Controlled acid hydrolysis of purified CSP yielded various low molecular fractions with fairly uniform polydispersity giving a Mark-Houwink-Sakurada relationship of intrinsic viscosity equaling to 1.52×10(-4) (molecular weight)(0.803) (dLg(-1)).
Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties
Publisher: Elsevier BV
Date: 2017
Related Organisations
Commonwealth Scientific And Industrial Research Organisation
Location: Australia
Deakin University - Geelong Campus At Waurn Ponds
Location: Australia
Related Funding Activities
No related grants have been discovered for Yakindra Timilsena.