Abstract
Yeast extract powder (YE powder) is particularly used in culture media for the cultivation of microorganisms found in milk or other dairy products. The present study was intended to explore the influence of biofield energy treatment on the physicochemical and spectral properties of YE powder. The study was accomplished in two groups; first group was remained as control, while another was subjected to Mr. Trivedi’s biofield energy treatment and termed as the treated group. Afterward, both the samples were evaluated using several analytical techniques. The X-ray diffractometry (XRD) study showed the halo patterns of XRD peaks in both the samples. This indicated the amorphous nature of the samples. The particle size study revealed the 4.77% and 26.28% increase d<sub>50</sub> (in the average particle size) and d<sub>99</sub> (particle size below that 99% particles are present), respectively of treated YE powder with respect to the control. The surface area analysis showed the 14.06% increase in the specific surface area of treated sample with respect to the control. The differential scanning calorimetry (DSC) analysis exhibited the 41.64% increase in the melting temperature of treated YE powder sample as compared to the control. The TGA/DTG analysis exhibited the increase in T<sub>onset</sub> (onset temperature of thermal degradation) by 7.51% and 12.45% in first and second step of thermal degradation, respectively in the treated sample as compared to the control. Furthermore, the T<sub>max</sub> (maximum thermal degradation temperature) was increased by 4.16% and 24.79% in first and second step of thermal degradation, respectively in the treated sample with respect to the control. The Fourier transform infrared (FT-IR) study revealed the changes in the wavenumber of functional groups such as C-H (stretching) from 2895→2883 cm<sup>-1</sup> and 2815→2831 cm<sup>-1</sup>, respectively; C-N from 1230→1242 cm<sup>-1</sup>; and C-O stretching from 1062-1147 cm<sup>-1</sup>→1072-1149 cm<sup>-1</sup> of treated YE powder sample as compared to the control. The UV-vis spectroscopy showed the similar patterns of absorbance maxima (λ<sub>max</sub>) in both the control and treated samples. Therefore, the analytical results suggested the considerable impact of Mr. Trivedi’s biofield energy treatment on physicochemical and spectral properties of YE powder. The increase in T<sub>onset</sub> and T<sub>max</sub> after the biofield treatment suggests that the treated YE powder might be more effective in culture medium than the control YE powder.
Highlights
Yeast extract powder (YE powder) is the common name used for several forms of processed yeast products [1]
The treated and control samples were evaluated for physicochemical analysis using X-ray diffractometry (XRD), particle size analysis, surface area analysis; thermal analysis by differential scanning calorimetry (DSC) and Thermogravimetric Analysis (TGA)/Derivative Thermogravimetry (DTG); and spectral analysis by Fourier transform infrared (FT-IR) and UV-vis spectroscopy
The onset temperature of thermal degradation (Tonset) and temperature at which maximum weight loss occurred (Tmax) in control and treated samples were found obtained from the thermogravimetric analysis/derivative thermogravimetry (TGA/DTG) thermograms
Summary
Yeast extract powder (YE powder) is the common name used for several forms of processed yeast products [1] It is prepared from selected strain of Saccharomyces under precise condition, in order to retain all the nutritive values, vitamins (especially B complex), amino acids, and growth factors [2, 3]. It is used as food additive, flavoring agent, or as nutrient in culture media for the cultivation of microorganisms, which encounter in milk or other dairy products. The treated YE powder was analyzed using various analytical techniques such as X-ray diffractometry (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC), thermogravimetric analysis/derivative thermogravimetry (TGA/DTG), Fourier transform infrared (FT-IR), and UV-vis spectroscopy
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
