Dhurga Bhavaani C

Preparation And Characterization Of Polylactic Acid Film Incorporated With Chilli Oil For Enhancing Antioxidant And Antimicrobial Activity:

Oil extract from red and green chilli was incorporated in the matrix of polylactic acid to develop a biodegradable polymer film with potential antioxidant and antibiotic property that helps to extend the shelf life and reduce the pathogenic microbial load in the food product. The extract is rich in capsaicinoids as it is an oil extract from chilli and was found to have great antioxidant potential and the anti-microbial property was also appreciable. The characteristics of the film were almost comparable to the commercial requirements and the antibacterial activity was also considerable indicating that the film could be applied for packaging food products by enhancing its performance further.

Food Analysis Internship:
National Agro Foundation, Chennai, IN

2021-07 - 2021-08
• Analysis of Protein, Carbohydrates, Fats and Oil
in various food items.
• Assisted with administrative tasks to better
understand industry processes.
• Participated in team-building activities to
enhance working relationships.

Dairy Processing Training:
Aavin, Tamil Nadu Cooperative Milk Producers Federation Limited, Chennai, IN
• Learned dairy processes and procedures to
maximize contributions and productivity.
• Completed training courses in dairy processing
to build understanding of food industry.
• Helped generate and compile new leads for
potential client growth.
• Learned new skills and applied to daily tasks to
improve efficiency and productivity.

Preparation And Characterization Of Polylactic Acid Film Incorporated With Chilli Oil For Enhancing Antioxidant And Antimicrobial Activity:

Oil extract from red and green chilli was incorporated in the matrix of polylactic acid to develop a biodegradable polymer film with potential antioxidant and antibiotic property that helps to extend the shelf life and reduce the pathogenic microbial load in the food product. The extract is rich in capsaicinoids as it is an oil extract from chilli and was found to have great antioxidant potential and the anti-microbial property was also appreciable. The characteristics of the film were almost comparable to the commercial requirements and the antibacterial activity was also considerable indicating that the film could be applied for packaging food products by enhancing its performance further.