Extraction and characterization of polysaccharides from tamarind seeds, rice mill residue, okra waste and sugarcane bagasse for its Bio-thermoplastic properties.

The aim of the present study is to extract potential thermoplastic polysaccharides from agricultural industrial wastes. Polysaccharides were extracted from renewable agro industrial wastes such as tamarind seeds [rich in starch (TSS)], okra head waste [rich in mucilage polysaccharide (OMP)], sugarcane bagasse [rich in cellulose (SBC)] and residual rice mill wastes [rich in starch and fiber (RS)]. Urigam variety of tamarind seed starch found to be an amylose rich starch. Different polysaccharides extracted from agro wastes were found to be having high thermal stability, except okra polysaccharide (comparatively low). X-ray diffraction pattern of tamarind seed starch proved its high crystallinity index. Crystallinity index of investigated polysaccharides were found to be in the order of SBC > TSS > RS > OMP. Chemical nature of extracted polysaccharides was confirmed by Fourier transform infrared spectroscopic analysis. Residual rice bran starch granules and tamarind seed starch globules were found to be having comparatively reduced particle size than sugarcane bagasse cellulose and okra mucilage. Scanning electron microscopic analysis revealed the cluster formations of RS granules and TSS globules. Residual rice bran starch found to be associated with other fibers (present in outer coat of rice). Okra mucilage and SBC were examined to be having linear sheets and linear bundles structures, respectively.

Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat.

In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0.45×10-15±0.04×10-15) and eugenol (0.63×10-10±0.01×10-10) into meat, which was about 40% of that in liquid medium. On comparing physical, chemical and microbial results, shelf life of mutton meat was found to be increased by 1week at storage temperature of 10°C and 3weeks at storage temperature of 4°C.