Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate
Organic Compounds
<p style="text-align:justify;">The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi vegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi vegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi vegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample.</p>
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana
<a href="http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=153&doi=10.11648/j.ijnfs.20160501.11" target="_blank" rel="noreferrer noopener">http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=153&doi=10.11648/j.ijnfs.20160501.11</a>
Science Publishing Group
December 21, 2015
English
Journal Article
10.11648/j.ijnfs.20160501.11
Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
Biotechnology
<p style="text-align:justify;">The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts, one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample, however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (∆H) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.</p>
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana
<a href="http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=117&doi=10.11648/j.ejb.20150306.12" target="_blank" rel="noreferrer noopener">http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=117&doi=10.11648/j.ejb.20150306.12</a>
Science Publishing Group
December 21, 2015
English
Journal Article
10.11648/j.ejb.20150306.12