Naga Mallika E
Veterinary Science Nanocomposite Films for Food Packaging Meat and Animal Product Quality Dyeing and Modifying Textile Fibers Food packaging Food Chemistry and Fat Analysis Food contact materials Food science Sensory Analysis and Statistical Methods Food chemistry Meat tenderness Animal Science and Zoology Biomaterials Building and Construction Physical and Theoretical Chemistry

Bio

Dr. Naga Mallika Eswarapragad is an accomplished academic and researcher in the field of Veterinary Science. She serves as an Associate Professor in the Department of Livestock Products Technology at NTR College of Veterinary Science, Sri Venkateswara Veterinary University, Gannavaram, Andhra Pradesh, India. Dr. Eswarapragad holds a Bachelor of Veterinary Science (B.V.Sc), Master of Veterinary Science (M.V.Sc), and a Ph.D. in Veterinary Science, along with a specialization in Livestock Products Technology (L.P.T). Her research focuses on innovative food preservation techniques, including the use of active edible films and nanoemulsions of essential oils for meat quality enhancement. She has published multiple papers in peer-reviewed journals and has been recognized as a Fellow of Global Journals. With an h-index of 2 and over 29 citations, her work contributes significantly to the field of veterinary and food science. Dr. Eswarapragad is dedicated to advancing knowledge in livestock products technology and improving food safety standards.

Educational Journey

Sri Venkateswara Veterinary University

B.V.Sc, A.H M.V.Sc., Ph.D. & L.P.T • Veterinary Science

Experience

NTR College of Veterinary Science

Associate Professor

0 - 0 • Department of Livestock Products Technology

Research

Evaluation of Active Edible Films with Nano Emulsions of Essential Oils for Minced Chicken Meat

Article September 29, 2020

In the current swot, an endeavour was made to assess the physical, mechanical, microbial and antioxidant properties of alginate based edible films integrated with nanoemulsions of essential oils. Distinctive alginate films were created. Among every one of these films one best film was chosen along with control to wrap the chicken patties and adequacy of these films to broaden the timeframe of realistic usability of chicken patties during 21 days of refrigerated stocking period was assessed. The mean thickness, gra mmature, opacity values, tensile strength and percent elongation at break were altogether (P<0.05) higher in cardamom oil nanoemulsion incorporated films contrasted with films with gingeroil nanoemulsion and control. The water Vapour permeability estimates were higher in films with ginger essential oil nanoemulsion contrasted with films of cardamom essential oil nanoemulsion. The water sorption kinetics estimations of control films were essentially (P<0.05) higher than the remainder of details.