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Author: search.filters.author.Nirmal, Nilesh

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    Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
    (2026-01-01)
    Petcharat, Tanyamon
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    Chaijan, Manat
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    Indriani, Sylvia
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    Karnjanapratum, Supatra
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    Nirmal, Nilesh
    Confectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the physicochemical and the sensory properties of fish gelatin-based jelly (JFG). Furcellaran modestly enhanced gel strength and hardness, while its combination with calcium L-threonate produced synergistic improvements, with JFG-FUR-Ca achieving the highest gel strength (947.63 g) and hardness (78.14 N). Microstructural and intermolecular force analyses indicated that Ca<sup>2+</sup> bridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70–80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
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    Chitin and chitosan from shellfish waste and their applications in agriculture and biotechnology industries
    (2025-01-01)
    Rai, Sampurna
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    Pokhrel, Prashant
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    Udash, Pranaya
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    Chemjong, Menjo
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    Bhattarai, Namita
    A shellfish processing plant generates only 30–40% of edible meat, while 70–60% of portions are considered inedible or by-products. This large amount of byproduct or shellfish processing waste contains 20–40% chitin, that can be extracted using chemical or greener alternative extraction technologies. Chitin and its derivative (chitosan) are natural polysaccharides with nontoxicity, biocompatible, and biodegradable properties. Due to their versatile physicochemical, mechanical, and various bioactivities, these compounds find applications in various industries, including: biomedical, dental, cosmetics, food, textiles, agriculture, and biotechnology. In the agricultural sector, these compounds have been reported to promote: plant growth, plant defense system, slow release of nutrients in fertilizer, plant nutrition, and remediate soil conditions, etc. Whereas, biotechnology applications indicated: enhanced enzyme stability and efficacy, water purification and remediation, application in fuel cells and supercapacitors for energy conversion, acting as a catalyst in chemical synthesis, etc. This review provides a comprehensive discussion on the utilization of these biopolymers in agriculture (fertilizer, seed coating, soil treatment, and bioremediation) and biotechnology (enzyme immobilization, energy conversion, wastewater treatment, and chemical synthesis). Additionally, various extraction techniques including conventional and non-thermal techniques have been reported. Lastly, concluding remarks and future direction have been provided.