Browsing by Author "Suzauddula, Md"

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Biotechnological tools in microbial vitamins and carotenoids production
(Scopus, 2024) Ahmed, Tanvir; Suzauddula, Md; Safwa, Saydul Md; Talukder, Sudipta; Inbaraj, Baskaran Stephen; Sridhar, Kandi
In recent years, the use of carotenoids and vitamins in the food, flavoring, pharmaceutical, and feed sectors has led to a surge in demand for these nutrients. Nevertheless, these compounds can be expensive and technically challenging to extract and synthesize. Recent decades have seen an increase in the search for natural carotenoids and vitamins due to the increased interest in greener and more sustainable industrial processing. In particular, the microbial production of carotenoids and vitamins offers a cost-effective and environmentally friendly alternative to chemical synthesis or direct extraction from plants. Consequently, it has been proposed that bioprocessing technologies can boost production yields of carotenoids and vitamins as well as increase the efficiency of currently employed production techniques. Therefore, this chapter gives a summary of the most current biotechnological advancements in the microbial synthesis of carotenoids and vitamins. This chapter aims to enhance knowledge and understanding of the most suitable and cost-effective approaches for the biotechnological synthesis of vitamins and carotenoids.
Optimization of ultrasound-assisted extraction using response surface methodology for total anthocyanin content, total phenolic content, and antioxidant activities of Roselle (Hibiscus sabdariffa L.) calyces and comparison with conventional Soxhlet extraction
(2023-02-04) Ahmed, Tanvir; Rana, Md Rahmatuzzaman; Hossain, Mohammad Afzal; Ullah, Shakhawat; Suzauddula, Md
Response surface methodology (RSM) and a Box-Behnken design (BBD) were used to determine optimum conditions for ultrasound-assisted extraction (UAE) of Hibiscus sabdariffa L. calyces. The current study applied BBD to explore the effects of X1: ultrasonic temperature (30–80 °C), X2: ultrasonic time (20–50 min.), and X3: solid-to-solvent ratio (1:10–1:60) on total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activities (2,2-diphenylpicrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays). ANOVA results revealed that TAC, TPC, DPPH, and FRAP all had R2 values of 0.98, 0.97, 0.98, and 0.98, respectively, indicating that models designed with second-order polynomials were capable of reliably analyzing interactions between parameters (response and independent variables) satisfactorily. It was determined from the RSM study that 80 °C ultrasound temperature, 48 min. ultrasound time, and 1:60 solid-to-solvent ratio were the optimum extraction parameters for maximizing TAC, TPC, DPPH, and FRAP. The experimental values for TAC, TPC, DPPH, and FRAP were 311 ± 5 mg CGE/100 g, 572 ± 7 mg GAE/100 g, 974 ± 3 μmolTE/100 mL, and 2332 ± 3 μmolTE/100 mL, respectively, under the optimal conditions. Also, a good agreement was found between experimental and predicted values, with a residual standard error of less than 5%. Compared to the yield of Soxhlet extraction for TAC (176 ± 4 mg CGE/100 g), TPC (210 ± 3 mg GAE/100 g), DPPH (534 ± 2 μmolTE/100 mL), and FRAP (1732 ± 3 μmolTE/100 mL), the extraction efficacy of the UAE process under optimized conditions demonstrated to be more effective. Therefore, based on the needs of the industry and sustainable development, the UAE process might be an economical alternative to traditional extraction methods.
Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients
(2018-10-20) Hossain, Dr MD BELLAL; Inam, A K M Sarwar; Mamun, Md Al; Suzauddula, Md
Different types of corns are used as staple food in Bangladesh, core source of nutrients from foodstuffs for metabolic energy. Ready to eat or processed food stuffs that contains totally different macro and micronutrients such as Tocopherol, Thiamine, Riboflavin, Pyroxene, Mg and Zn etc. within the recipes for sample preparation, were incorporated different whole grains of wheat, wheat bran, rye, maize, soya, barley, chickpeas and plantain husk in numerous ratios. Developed flours were subjected to nutritionally active diet for diabetic patients, the extent of glucose when consumption of diets could be an essential issue. Protein, fat, crude fiber and energy values of developed multi grains combined and market flours were MFS-1: (11.00%, 3.77%, 2.69%, 387.25); MFS-2:(14.16%, 3.71%,3.21%, 385.73); MFS-3:(12.40%, 3.33%, 2.87%,385.24); MFS-4: (11.31%, 2.16%, 2.45%, 382.83) and market flour samples CS-A: (12.04%, 2.05%,1.64%,358.37) and CS-B:(14.90%,2.06%,1.46%,350.82) respectively. Amongst, MFS-3 sample resulted the preferences in hedonic sensory evaluation. Glycemic index (GI) resolved mistreatment normal methodology for MFS-3 and normal sugar. The GI worth of MFS-3 sample (46.86) showed lowest postprandial aldohexose like compared to plain. once the analysis of all four mixed recipes compared to market samples, it showed that MFS-3 sample possessed the simplest preferences because the different useful diet for type-2 diabetic patients. Aims of the analysis works were recipe preparation of samples, product acceptances and determination of Glycemic Index (GI) for four mixed multi-wholegrain flours compared with 2 market multi-grain flours within the market.