Risk-based prediction of metal toxicity in sediment and impact on human health due to consumption of seafood (Saccostrea cucullata) found in two highly industrialised coastal estuarine regions of Eastern India: a food safety issue.

Estuarine ecosystems of the Bay of Bengal, India, are considered as the most productive environment, which have been persistently threatened by substantial anthropogenic activity. This study aims to investigate the metal contamination in the sediment of two estuaries and possible biomagnifications in the indigenous edible oyster Saccostrea cucullata and related health hazards due to its consumption. The accumulative ecological risks indicated that the sediment is moderate to strongly contaminated with cadmium and lead. The sediment pollution index and pollution load index suggested that the sediment possesses a little ecological stress on the exposed flora and fauna. The statistical interpretation highlights the most metals which have a similar source of origin and are bound to the finer fractions of the sediment, except nickel. Bioaccumulation of sediment-associated Cu and Zn in oyster reflects their potential biomagnifications through aquatic food chain. HPI range was below the critical limit of safe human consumption. The non-carcinogenic (THQ) and carcinogenic (CR) health hazards were estimated from the PTDI provided by USEPA. Except Cr, Hg and Zn, the THQ of all other metals was > 1 suggesting detrimental non-carcinogenic health effects on humans. The TCR of Cr and Cd above safety limit indicates the exposed population might be under severe carcinogenic threat due to those metals.

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

BACKGROUND: (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. RESULTS: Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. CONCLUSION: The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system.