Mrudula Guggilla, B.Tech., M.Tech., Ph.D.

Research Interest

  • Smart/Intelligent and Active Packaging of Food Products
  • Extraction and Encapsulation of Bioactive Compounds from Herbal Sources
  • Functional Product Development and Applications
  • Development of Biodegradable Packaging Material
  • Product Development

Biography

Mrudula Guggilla, B.Tech., M.Tech., Ph.D. was born in Karimnagar, India. She received her bachelor’s degree in Dairy Technology from Sri Venkateshwara Veterinary University, India in 2013. In 2014, she worked as a quality assurance executive in the DCCL chocolate industry, in India. She obtained her Master’s degree in Food Technology (Spl. In Food Processing Technology from Osmania University, India in 2016. Then from 2016 to 2018, she worked as a project assistant at CSIR- Central Food Technological Research Institute, Mysore, India.

In 2018, she qualified UGC- National Eligibility Test (India) and obtained a junior research fellowship and assistant professorship. She obtained a Ph.D. Research Merit Scholarship award in 2019 and received her doctoral degree in Food Science and Technology from Monash University, Malaysia in 2023. During her Ph.D. program, she worked with extraction, encapsulation, and food applications of chebulagic acid from Terminalia Bellirica fruits. In 2022, she received a silver medal in ITEX, Malaysia for her invention “Beyond Juice”. Her current research interests include smart/active packaging, natural compounds in food applications, functional food product development, and biodegradable packaging materials production and application.

Award

Year

Award/Grant Name

Source of Award

2022

ITEX – Silver medal

International Invention, Innovation & Technology Exhibition, Malaysia

2019

Merit Scholarship 

Monash University, Malaysia

2018

UGC – Junior Research Fellowship

University Grants Commission, India

Research Activity and Highlighted Project

 

 

Year

Title

Partners

2019-

2023

Supercritical fluid extraction, encapsulation and food applications of chebulagic acid 

 

2015-

2016

Lactic acid-based indicator for the detection of milk spoilage

 

 

Selected Publication

Mrudula Guggilla, Sek Chuen Chow, & Lee Fong Siow (2023). Encapsulation, Characterization and Food Applications (Orange juice) of chebulagic acid from Beleric (Terminalia Bellirica) Fruits. International Journal of Food Science & Technology (IJFST), 58(10): 5049-5065.

Mrudula Guggilla, Sek Chuen Chow, & Lee Fong Siow (2022). Supercritical fluid extraction of chebulagic acid from Terminalia bellirica fruits (Baheda). Journal of Food Processing and Preservation, 46 (4): e16455.

R. S. Matche, G. J. Anup & G. Mrudula (2020). Development of Biodegradable Films from Marine Ingredients Incorporated with Natural Antimicrobial Agents for Food Packaging. Journal of Packaging Technology and Research, 4:45–55.

Jangabelli Mounika, Bhasker Vellanki, Thiruthopu Neelima, Mrudula Guggilla, Srinivas Maloo (2017). Study on the Drying Characteristics of Green Gram, Cowpea and Soybean. International Journal of Advanced Engineering, Management and Science, ISSN: 2454-1311.

Mrudula G, Suman M, Neelima T, Srinivas Maloo and Bhasker V (2017). Development, Quality Evaluation and Shelf-Life Studies of Extruded Herbal Snack Foods with Fortified Ocimum Basilicum. Indian Journal of Nutrition, 4 (4): 1-4

Mrudula Guggilla, B. Rajeshwar, S. Matche (2016). Lactic acid-based Spoilage Indicator for Milk. IJACS publications, 68-72.

 

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