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Nitrification Inhibition by Karanja (Pongamia glabra Vent) Seed Powder and Its Extract

2026-06-30T04:42:07Z

Title: Nitrification Inhibition by Karanja (Pongamia glabra Vent) Seed Powder and Its Extract Authors: Thurkka, S.; Kirisan, A.; Gnanavelrajah, N. Abstract: Nitrification inhibitors are applied to slow down the conversion of ammonium to nitrate, which will enhance nitrogen availability to crops, and nitrogen use efficiency in farming systems by reducing nitrogen losses. This study aimed to assess the nitrification inhibition potential of Karanja (Pongamia glabra Vent) seed powder and its extract. The experiment comprised three phases: incubation study, leachate study, and microbial study, with seven treatments -T1 (Soil), T2 (Soil + Urea), T3 (Soil + Urea + 5% Neem oil), T4 (Soil + Urea + 10% Karanja extract), T5 (Soil + Urea + 20% Karanja extract), T6 (Soil + Urea + 10% Karanja powder), and T7 (Soil + Urea + 20% Karanja powder). Baseline soil properties included pH 6.58, EC 67.73 μS/cm, CEC 67.36 cmol (+)/kg, phosphorus 12.46 ppm, potassium 228.07 ppm, and total nitrogen 0.023%. Karanja powder and Karanja extract contained 0.313% and 0.014% nitrogen, respectively. According to the incubation study the highest nitrification inhibition % was found in T3 (52.4%) followed by T5 (49.8) and T4 (46.2). Treatments T6 and T7 (Karanja powder) exhibited no significant inhibition. Leachate study showed a significant reduction in nitrate leaching loss in T3, T4 and T5 compared to T2, T6 and T7. Microbial analysis confirmed the inhibition by Karanja extract, supporting its role as an effective nitrification suppressor. The study concludes that Karanja extract and neem oil are potent natural nitrification inhibitors, while Karanja powder alone is ineffective in this regard. Further studies under field conditions are suggested to verify the results.

Effect of Different Drying Methods on Nutrient Retention Characteristics of the Pearl Millet- based Functional Food Supplement Ingredients

2026-06-30T04:35:42Z

Title: Effect of Different Drying Methods on Nutrient Retention Characteristics of the Pearl Millet- based Functional Food Supplement Ingredients Authors: Taniya, A.K.; Vasantharuba, S. Abstract: The development of functional foods requires careful selection of processing conditions that preserve the nutritional quality of raw materials while ensuring their suitability for formulation and storage. Cereals and legumes such as pearl millet (Pennisetum glaucum), green gram (Vigna radiata), and peanuts (Arachis hypogaea) are nutritionally rich; however, their macro and micronutrient content is susceptible to degradation during thermal processing. Therefore, identifying ingredient-specific processing conditions is essential. This study evaluated the effects of Low Temperature Long Time (LTLT) and High Temperature Short Time (HTST) processing on selected raw materials to identify the most suitable condition for nutrient retention and functional food application. Pearl millet, green gram, and peanuts were cleaned and processed under controlled LTLT and HTST conditions, followed by drying and grinding. The processed samples were compared with raw materials to assess the influence of thermal treatment on nutritional stability. The findings indicated clear ingredient dependent responses to processing conditions. Moisture content, expressed on a wet basis, decreased substantially after processing and was approximately 2-8%, indicating suitability for storage. Protein content of green gram and peanuts remained relatively stable under both processing conditions, with values in the range of 22-26% for green gram and 25-30% for peanuts. HTST processing resulted in greater moisture reduction in these two ingredients, suggesting improved shelf-life potential. In contrast, pearl millet exhibited higher protein retention under LTLT processing, with protein values of 10-13%, whereas HTST- treated pearl millet showed reduced protein levels of approximately 5-8%, indicating greater sensitivity to high-temperature exposure. Carbohydrate content remained within expected ranges for cereals and legumes (approximately 60-70%), with only marginal variation between processing conditions. Overall, the results confirm that HTST processing is suitable for green gram and peanuts, while LTLT processing is more appropriate for pearl millet, emphasizing the importance of ingredient-specific thermal processing strategies in functional food development.

Production and Evaluation of Cassava Starch, Lime waste and Aloe vera Based Edible Film as Food Packaging Material

2026-06-30T04:29:26Z

Title: Production and Evaluation of Cassava Starch, Lime waste and Aloe vera Based Edible Film as Food Packaging Material Authors: Sivasamalai, V.; Vasantharuba, S. Abstract: Production of non-biodegradable plastic packaging is raising global concerns about environmental pollution. The main purpose of this study is to develop and evaluate an agricultural by-product-based renewable packaging material that can replace plastic packaging. The study investigated how different types of lime waste and Aloe vera gel influenced the properties of cassava starch-based edible films. Raw materials used in this study included cassava starch (extracted from fresh cassava tubers), dried lime waste flour (obtained from the valorisation of kitchen waste), Aloe vera gel (extracted from fresh leaves) and food-grade glycerol. Six different edible films were developed using three types of 1% (w/v) lime waste flour (dried lime peel (P1), dried lime pulp (P2) and a mixture of dried peel and pulp (P3)), with 10% (v/v) Aloe vera gel (A1) and without Aloe vera gel (A0). Cassava starch (3% w/v) and glycerol (1% w/v) were kept constant across all six treatments. Distilled water was then incorporated, and the mixture was homogenised at 90°C for 30 minutes. Thereafter, the solution was left to cool, and films were produced via the casting method. The resulting packaging materials were analyzed to investigate their properties. P1A0 (lime peel-based film without Aloe vera) showed the highest significant polyphenol migration of 94.88 mg GAE/kg of food simulant (p<0. 0001), exhibited the lowest water solubility (p=0.035), and displayed a smooth, pale- yellow microscopic image. Similar, non-significant results were observed for thickness and moisture content (p>0. 05) across all films and XRD results showed a specific peak at 29.5°, and FTIR showed the presence of hydrogen, C-H, C=N and C=C bonds. In conclusion, the P1A0 edible film delivers promising results for producing an edible film that can function as a food packaging material, while replacing synthetic plastic packaging and promoting a sustainable, eco-friendly solution.

Evaluation of Antioxidant Properties of Heen bovitiya (Osbeckia octandra L.) Leaf Extract

2026-06-30T04:23:21Z

Title: Evaluation of Antioxidant Properties of Heen bovitiya (Osbeckia octandra L.) Leaf Extract Authors: Saagarey, K.; Thadchajini, K.; Kirushanthan, S.; Thatchaneshkanth, S. Abstract: Antioxidants neutralize free radicals and reduce oxidative damage in biological systems and food matrices. Growing concerns over synthetic antioxidant safety have driven interest in plant-based alternatives. Osbeckia octandra (Heen Bovitiya) is an indigenous Sri Lankan medicinal plant traditionally used in herbal treatments, known for its rich phytochemical profile. This study evaluated the antioxidant properties of O. octandra leaf extract. Leaves were dried, powdered, and extracted using 80% (V/V) methanol under varying shaking times (1, 6, 12, 24, and 48 hours) and dilution factors (1:10, 1:50, 1:100, 1:200, and 1:250; sample: solvent). Statistical analysis was performed using R Studio, with mean values compared via Tukey post- hoc test in triplicates. Total phenolic content (TPC) and total flavonoid content (TFC) were determined using Folin–Ciocalteu and Aluminium Chloride colorimetric assays, respectively. The highest TPC (888.37 ± 0.1 mg GAE/g (mg gallic acid equivalents per gram)) was recorded at 24 hours with 1:250 dilution, while maximum TFC (2.27 ± 0.06 mg QU/g (mg quercetin equivalents per gram)) was obtained at 24 hours with 1:100 dilution. Antioxidant activity was assessed through DPPH (2,2-diphenyl-1- picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethyl benzo thiazoline-6-sulphonic acid)) radical scavenging assays. The DPPH IC50 was 37.17 μg/mL at 24 hours and 1:250 dilution, comparable to standard ascorbic acid, while the ABTS IC50 was 24.00 μg/mL under the same conditions, reflecting stronger activity. Overall, O. octandra leaves demonstrated significant (p<0.05) antioxidant properties. The biphasic extraction pattern observed indicates differential compound release and stability, with prolonged extraction potentially causing degradation. These findings support the development of standardized extraction protocols and establish Heen bovitiya as a promising natural antioxidant for food preservation and functional product applications.