“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Use of Amine Terminated Liquid Natural Rubber as a Plasticiser in Filled NR andNBR Compounds

Amine Terminated Liquid Natural Rubber (ATNR) was used as a plasticiser in filled NR and NBR compounds replacing oil/DOP. The scorch time and cure time were found to be lowered when ATNR was used as the plasticiser. ATNR was found to improve the mechanical properties like tensile strength, tear strength and modulus of the vulcanizates . The ageing resistance of the vulcanizates containing ATNR was superior compared to the vulcanizates containing oil/DOP.

N-[(E )-Quinoxalin-2-ylmethylidene]-1H-indazol-5-amine

In the title molecule, C16H11N5, the mean planes of the quinoxaline and indazole fragments form a dihedral angle of 10.62 (5). In the crystal, weak intermolecular N—H..........N hydrogen bonds link the molecules into zigzag chains extending in the [001] direction. The crystal packing also exhibits pye interactions [centroid–centroid distances of 3.7080 (2) and 3.8220 (5) A ˚ ], which form stacks of the molecules parallel to the a axis

Some biogenic compounds and thier derivatives in selected mangrove ecosystems

Department of Chemical Oceanography,Cochin University of Science and Technology