Browsing by Author "Abhishek Dutt Tripathi"

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A comprehensive review of the composition, applications, and functional properties of batter mixtures
(Springer, 2025) Candis S. Bango; Praveen Kumar Dubey; Abhishek Dutt Tripathi; Atul Anand Mishra; Rama Nath Shukla
Batter mixtures represent dynamic food systems with transformative effects on texture, flavour, and nutritional value across various applications, including fried foods and baked products. This review uniquely integrates a detailed classification of batter types—fermented, unfermented, hybrid, coating, and regional variations—along with their functional engineering properties, process techniques, and nutritional enhancements. It offers a scope not addressed in previous works. This evaluation of batters examines their components, operational traits, and broad uses in foods while discussing essential processing methods, including fermentation techniques, mixing procedures, and grain preparations. Hydrocolloids, particularly xanthan gum, play multiple roles in viscosity enhancement, stability maintenance, and nutrition implementation, whereas batters serve as platforms for bioactive compound delivery. This review demonstrates how process engineering techniques seek to refine particle dimensions and hydration levels, which leads to improved textural characteristics while extending the duration of food preservation. Although batters are commonly used in functional food applications, a knowledge gap remains regarding formula development. The novelty of this work lies in its holistic synthesis of technological, nutritional, and sustainability perspectives, linking food science with culinary practice to position batter mixtures as versatile platforms for healthier, culturally relevant, and environmentally sustainable products. This overview connects existing industry knowledge and combines scientific principles with culinary creativity, allowing batter mixtures to serve as the basis for creating healthier, sustainable food products. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery
(Bellwether Publishing, Ltd., 2021) Veena Paul; Dinesh Chandra Rai; Ramyaa Lakshmi T.S; Suresh Kumar Srivastava; Abhishek Dutt Tripathi
Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells. © 2021 Taylor & Francis Group, LLC.
Achillea millefolium L., Common Yarrow
(Springer Nature, 2023) Ritika; Rizwana; Abhishek Dutt Tripathi; Aparna Agarwal
Yarrow (Achillea millefolium L.) is a common Asteraceae plant recognized in folk medicine throughout the globe, from Europe to Asia. The physical traits, phytonutrients, and pharmacology of plant yarrow (Achillea millefolium) are presented in the following subsections of this chapter. It is among the oldest extensively utilized therapeutic herbs globally and is employed chiefly to treat injuries, gastrointestinal disorders, chest illnesses, skin disorders, liver illness, and moderate sedatives, among other purposes. According to preclinical investigations, yarrow prevents inflammation ulcers and seems hepatoprotective, antipathogenic, and anxiolytic. Yarrow has also been demonstrated to be generally safe and well tolerated in animal experiments. A. millefolium will be a preferable choice for novel drug research due to its notable pharmacological activity. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2023.
Amaranthus crop for food security and sustainable food systems
(Springer Science and Business Media Deutschland GmbH, 2024) Naman Kaur; Simran Kaur; Aparna Agarwal; Manisha Sabharwal; Abhishek Dutt Tripathi
Main conclusion: This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications in the food, packaging, and brewing industry. Abstract: The global population surge and rapidly transitioning climatic conditions necessitate the maximization of nutritional crop yield to mitigate malnutrition resulting from food and nutrition insecurity. The modern agricultural practices adopted to maximize the yield of the conventional staple crops are heavily contingent on the depleting natural resources and are contributing extensively to the contamination of these natural resources. Furthermore, these agricultural practices are also causing detrimental effects on the environment like rising emission of greenhouse gasses and increased water footprints. To address these challenges while ensuring sustainable nutrient-rich crop production, it is imperative to utilize underutilized crops like Amaranthus. Amaranth grains are gluten-free pseudo-cereals that are gaining much prominence owing to their abundance in vital nutrients and bio-active components, potential health benefits, resilience to adverse climatic and soil conditions, minimum agricultural input requirements, potential of generating income for small holder farmers as well as various applications across the sustainable value chain. However, due to the limited awareness of these potential benefits of the amaranth grains among the consumers, researchers, and policymakers, they have remained untapped. This review paper enunciates the nutritional composition and potential health benefits of the grains while briefly discussing their various applications in food and beverage industries and accentuating the need to explore further possibilities of valorizing amaranth grains to maximize their utilization along the value chain. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.
Amyloid detecting dye “Congo Red” induces amorphous aggregates in hen egg white lysozyme at physiological pH
(Elsevier B.V., 2025) Ajamaluddin Malik; Tabish M. Rehman; Abdulaziz Mohammed Alamri; Sadaf Fatima; Abhishek Dutt Tripathi; Prerna Sharma; Mohammad Z. Ahmed; Ali S. Alqahtani; Javed Masood Khan
Congo Red (CR) is an azo dye commonly used for amyloid detection and histological staining. However, its potential influence on protein aggregation remains unclear. In this study, we investigated the effect of CR on the aggregation of Hen Egg White Lysozyme (HEWL) under physiological and variable environmental conditions. At pH 7.4, HEWL remained soluble in the absence of CR; however, the addition of CR at concentrations ≥0.05 mM induced rapid and visible aggregation without a detectable lag phase, suggesting a non-nucleated aggregation mechanism. SDS-PAGE confirmed a marked reduction in soluble HEWL at CR concentrations above 0.05 mM. Circular dichroism spectroscopy indicated that the protein retained its α-helical structure but exhibited a progressive loss in ellipticity, consistent with the formation of amorphous aggregates. Transmission electron microscopy further verified the presence of amorphous aggregates. The presence of salts, particularly (NH₄)₂SO₄, strongly enhanced aggregation, while acidic pH (2.0) promoted aggregation, whereas alkaline pH reduced it. Polyethylene glycol 4000 (PEG 4000) was ineffective at solubilizing preformed aggregates. Molecular docking and MD simulations showed that CR binds stably to HEWL, with interactions involving catalytic residues Asp52 and Arg114 via hydrogen bonding and electrostatic interactions. The complex remained conformationally stable for 100 ns, suggesting strong and persistent interactions. Overall, our findings demonstrate that CR can promote lysozyme aggregation and emphasize caution when using CR in amyloid research. © 2025 Elsevier B.V.
Analysis of Bisphenol A migration from microwaveable polycarbonate cups into coffee during microwave heating
(John Wiley and Sons Inc, 2022) Aparna Agarwal; Shivika Gandhi; Abhishek Dutt Tripathi; Marco Iammarino; Snigdha Homroy
Polycarbonate (PC) is a polymer containing Bisphenol A (BPA) monomers in its structure. It is frequently used in manufacturing consumer goods such as food storage containers, reusable water bottles, infant feeding bottles, microwave containers and microwaveable cups. Under varying pH and temperature conditions, additives used in the plastic manufacture can leach in trace levels into the food in contact and negatively affect human health over time. Therefore, quantitative determination of BPA in food can be of great significance. The present study analysed the migration of BPA in coffee from different qualities of polycarbonate microwaveable cups under the influence of microwave heating by reversed-phase ultra-high-performance liquid chromatography (UHPLC). The amount of BPA detected in samples ranged from undetected to 391.105 ± 0.05 μg kg−1. Results obtained indicate that BPA migration is minimal in good-quality polycarbonate cups. Poor-quality cups are accelerated time-dependent; increased contact duration between polycarbonate and hot contact medium leads to more significant BPA migration. Furthermore, the BPA leaching process is enhanced during microwave heating due to high temperatures reached in a short time. © 2022 Institute of Food, Science and Technology (IFSTTF).
Anticancerous compounds in fruits, their extraction, and relevance to food
(Elsevier, 2021) Ekta Jain; Abhishek Dutt Tripathi; Aparna Agarwal; Kamlesh Kumar Mauraya; Dinesh Chandra Rai; Richa Mishra; Ram B. Singh; Al Mukhlas Fikri
Plant-derived substances have been sought by researchers for the treatment of various diseases from bygone ages. More than 25% of modern medicines are directly or indirectly derived from plants. The vast diversity of Indian plants makes them rich sources of pharmacologically active principles and compounds that are used to combat multiple ailments. Associated with eternal life since ancient times, fruit is a plant-origin food that offers nutrition to the body in the form of vitamins and minerals, phenolic compounds, fiber, folic acid, antioxidants, and many bioactive compounds. Inclusion of such nutrient-rich fruits in daily diets may help to prevent cancer. Extracts and bioactive compounds of fruits have been studied for their potential anticancer properties. Higher intake of vegetables and fruits is associated with a lower risk of cancer in the lungs, colon, stomach, pancreas, and oral cavity. The bioactive compounds in fruits retard the proliferation of cancer cells, apart from other health benefits, such as antimicrobial activity, antioxidant activity, and antiinflammatory activity. In this chapter an attempt has been made to review various anticancer compounds, their properties, methods of extraction, methods of incorporation in food, effectiveness against types of cancer, and related health benefits. © 2022 Elsevier Inc. All rights reserved.
Application and characterization of edible coating incorporated with betel leaf (Piper betel L.) essential oil on pear, capsicum & tomato
(Elsevier B.V., 2025) Riya Gautam; Ankita Hooda; Abhishek Dutt Tripathi; Himanshu Kumar Rai; Dhivya S; Munmun Sen
Betel leaf (Piper betel L.) contains essential oil with high values of aromatic, nutritious, antioxidative, and antimicrobial activity because of the presence of various polyphenolic components. In this study, edible coating for fruits and vegetables was made by incorporating betel leaf essential oil (BLEO) in cellulose by making nano-emulsion of varying concentrations (2.5 %v/v, 5 % v/v, 7.5 % v/v, 10 % v/v). The edible coating was characterized by Thermogravimetric Analysis (TGA) where losses were recorded (temp. range = 30 °C to 700 °C); Fourier Transform Spectroscopy (FTIR) which confirmed successful incorporation of BLEO in coating matrix. Dynamic light scattering (DLS) of nano-emulsion investigated stability in terms of zeta potential, polydispersity index (PDI), particle size. The edible coating was applied to commodities like pear, capsicum, and tomato by dipping method after proper sterilization, followed by storage at temperature. = 25 ± 2 °C, RH = 45 %±10 %. Control and coated fruits were analyzed on different days of storage 22nd day (pear), 18th day (capsicum), and 8th day (tomato). Weight loss decreased significantly from 11.32 % to 3.15 % in coated and control samples of pear (P0 to P1), 36.46–28.51 % in capsicum (C0 to C1) and 9.01–3.42 % in tomato (T0 to T1). Total soluble solids decreased from 12.63 % to 10.83 % in pear (P0 to P1), 5.53–4.96 % in capsicum (C0 to C1) and 5.50–4.96 % in tomato (T0 to T1). Total phenolic component increased from 28.79 % to 32.09 % in pear (P0 to P1), 23.39–26.45 % in capsicum (C0 to C1) and 9.46–13.19 % tomato (T0 to T1). Microbial analysis showed significant difference in standard plate count of the control and coated samples of 11–6.33 % in pear (P0 to P1), 6.66–5.33 % in capsicum (C0 to C1) and 7–4 % in tomato (T0 to T1) revealed that the coating has provided antimicrobial properties to it. Similar results were recorded with yeast and mold growth too. Hence this study concludes with the promising potential of betel leaf essential oil to be used in edible coating and postharvest treatments of fresh produce. © 2025
Biocomposites from Fruit and Vegetable Wastes and Their Applications
(Springer Nature, 2022) Veena Paul; Abhishek Dutt Tripathi; S. Yamini; Vinod Kumar Paswan; Tejaswini Patil; Tarun Verma; KianoushKhosravi Darani
A considerable amount of food waste is generated with increased food production. A sustainable approach is needed to manage this waste generation for the proper valorization and value addition of food wastes. The fruits and vegetables processing sector generates a large amount of waste, approximately more than 42% of total food wastes. Fruits and vegetable wastes are an ideal substrate for the production of biocomposites. These fruits and vegetable wastes can be utilized as sustainable raw materials to produce biocomposites using green technology that is economical, sustainable, and environment friendly. This chapter focuses on synthesizing biocomposites using fruit and vegetable wastes, their application, and environmental sustainability. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Biodegradable Polymer-Based Food Packaging
(Springer Nature, 2022) Abhishek Dutt Tripathi; Kianoush Khosravi Darani; Dinesh Chandra Rai; Veena Paul
This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers. This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Biogas: Renewable natural gas
(IGI Global, 2022) Bela Khiratkar; Shankar Mukundrao Khade; Abhishek Dutt Tripathi
Biogas is a renewable natural gas used in production of energy which is generated by breakdown of organic matter by anaerobic digestion. It is a composition of methane, carbon dioxide, and some other gases in small quantities. The most common natural resources for production of biogas are aquatic sediments, animal waste, crop residues, wastewater sludge, and many others. Some other sources are landfills, water lagoons, etc., which are a result of human activity. There are several technologies used for biogas production, mainly biodigesters, wastewater treatment plants, and landfill gas recovery systems. Production of biogas is highly dependent on the feedstock availability and the policy support by the government. © 2023, IGI Global.
Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods
(Elsevier B.V., 2025) Naman Kaur; Arthittaya Thuanthong; Simran Kaur; Aparna Agarwal; Manisha Sabharwal; Jatindra Kumar Sahu; Jayashree Arcot; Abhishek Dutt Tripathi; Pankaj Koirala; Nilesh Prakash Nirmal
Anaemia is a condition where a lowered level of red blood cells or haemoglobin is detected, which adversely affects an individual working capacity. World Health Organization and Food and Agriculture Organization have recommended four approaches to manage micronutrient deficiency – nutrition education, fortification, supplementation, and dietary diversity. Even with various supplementation and fortification programs in place, anaemia cases are still burgeoning worldwide basically low- and middle-income countries. An integrated approach involving two or more dietary strategies, such as dietary diversification and nutrition education, should be adopted to intensify anaemia management. A variety of iron-rich foods are available worldwide which possess numerous nutritional benefits but have remained untapped due to the rising inclination of consumers towards processed foods. Indian food composition table reported various traditional, inexpensive, and locally available iron-rich foods. This review delves into dietary strategies to avert iron deficiency. The nutrient content and health benefits of certain underutilised plant-based iron-rich foods beyond their rich iron content and their role in anaemia prevention were discussed. Recent research on food product development using these underutilised foods has also been investigated. The literature suggested that various studies were conducted worldwide using underutilised iron-rich sources, which were once a part of the traditional Indian diet. The studies indicated that various products developed using underutilised iron-rich foods possess various nutritional and health benefits for consumers. However, there is still a need to create awareness about these untapped foods among the population through nutrition education so consumers' attention is directed towards healthier options. © 2025 The Authors
Comparison of wheat bran oil extracted by conventional and microwave-pretreated aqueous extraction
(Elsevier B.V., 2025) P. K. Rasmi; Ankita Hooda; Abhishek Dutt Tripathi; Himanshu Kumar Rai; Kianush Khosravi-Darani; Munmun Sen
Microwave-pretreated oil extraction has been introduced as a new approach in recent studies. The goals of this study were to examine the applicability of microwave as pretreatment in oil extraction using aqueous extraction from wheat bran-NaCl mixture and determine the yield of extraction and quality of wheat bran oil. Aqueous extraction with and without microwave pretreatment was analyzed for three samples. Microwave pretreatment was done for 30 and 60 s. The results exhibited that increased microwave pretreatment can improve the oil extraction yield. Also, the yielded oils had high quantities of total phenolic contents (3.88 mg GAE/ g) and higher antioxidant activities (87.91 %) than the extract obtained using the conventional extraction method (2.975 mg GAE/g and 82.47 % respectively). Long-term microwave pretreatment improved the stability and quality of the oil by lowering the acidity and peroxide value. These results highlight microwave pretreatment's potential as a productive technique for creating quality wheat bran oil with uses in the culinary and medicinal sectors. © 2025
Correction to: Production, optimization, scale up and characterization of polyhydoxyalkanoates copolymers utilizing dairy processing waste (Scientific Reports, (2024), 14, 1, (1620), 10.1038/s41598-024-52098-0)
(Nature Research, 2024) Tejaswini Dhanaji Patil; Saptaneel Ghosh; Aparna Agarwal; Sanjay Kumar Singh Patel; Abhishek Dutt Tripathi; Dipendra Kumar Mahato; Pradeep Kumar; Petr Slama; Ales Pavlik; Shafiul Haque
Correction to: Scientific Reportshttps://doi.org/10.1038/s41598-024-52098-0, published online 18 January 2024 The Author Contributions section in this Article was incomplete. “T.D.P., A.D.T., P.S., A.P., S.H. and S.K.S.P. conceptualized the experiment. T.D.P., A.D.T. and A.A did the methodology and validation. T.D.P., A.D.T. conducted the formal analysis and investigation. T.D.P., A.D.T., and S.K.S.P. wrote and prepared the original draft. A.D.T., P.S., A.P., S.H., and S.K.S.P. conducted the writing, review and editing. A.A. helped in visualization. A.D.T. and A.A. supervised the experiment. S.H. and D.K.M. edited the manuscript. T.D.P., A.D.T. and A.A. performed analytical work. All authors have read and agreed to the published version of the manuscript.” now reads, “T.D.P., A.D.T., P.S., A.P., S.H. and S.K.S.P. conceptualized the experiment. T.D.P., A.D.T. and A.A. did the methodology and validation. T.D.P., A.D.T. conducted the formal analysis and investigation. T.D.P., A.D.T., and S.K.S.P. wrote and prepared the original draft. A.D.T., P.S., A.P., S.H., and S.K.S.P. conducted the writing, review, and editing. A.A. helped in visualization. A.D.T. and A.A. supervised the experiment. S.H. and D.K.M. edited the manuscript. T.D.P., A.D.T., P.K., and A.A. performed analytical work. All authors have read and agreed to the published version of the manuscript.” The original Article has been corrected. © The Author(s) 2024.
Curcumin in Active and Intelligent Food Packaging System
(Jenny Stanford Publishing, 2025) Pratikshya Oli Chhetri; Abhishek Dutt Tripathi; Aparna Agarwal; Alisha Nandan
[No abstract available]
Curcumin Nanocapsules Prepared With Native Casein Micelles Exhibit Potential to Reduce Paracetamol-Induced Oxidative Stress
(John Wiley and Sons Inc, 2025) Ankita Hooda; Bimlesh Mann; Abhishek Dutt Tripathi; Nandita Das; Himanshu Kumar Rai; Sulaxana Singh; Javed Masood Khan; Aparna Agarwal; Dipendra Kumar Mahato
The study was designed to validate the antioxidant effect of curcumin nano encapsulated (NE) inside native Casein (CN) micelles using a small animal model. Paracetamol (P) is a regularly used drug that is safe when used at therapeutic levels, but an overdose of it has the potential to cause nephron and hepato-toxicity. Thereby, the effect of curcumin, which has anti-oxidative properties, was tested on the hepato-nephron toxicity caused by the overdose. This would prove the effective protection offered to curcumin, by native CN micelles. Male albino mice were treated with nano capsules for 4 days (orally at 30 mg/kg of BW per day) before and after orally administering P (300 mg/kg of BW) for 2 days. There were six groups, including preventive and curative (NE and pristine curcumin) and two control groups. The negative control mice were administered water only for 6 days, and the other group was administered P at 300 mg/kg of BW, but no nano capsules/curcumin were administered. BUN levels were observed to increase in NE powder treated groups in comparison to the P group. The creatinine, glutamate pyruvate transaminase, and alkaline phosphatase levels reduced in mice treated with NE powder after/before P treatment. The levels of antioxidant indices like catalase, glutathione peroxidase, superoxide dismutase, and lipid peroxidation were noted in liver homogenate. The mice group treated with nano-capsules orally showed increased activities of enzymes and a decrease in thio-barbituric acid reactive substances as compared to the P group. Hence, nano capsules can act as a potential antioxidant that delivers curcumin with good bioavailability. © 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed
(Page Press Publications, 2022) Madhu Kamle; Dipendra Kumar Mahato; Akansha Gupta; Shikha Pandhi; Bharti Sharma; Kajal Dhawan; Vasundhara; Sadhna Mishra; Manoj Kumar; Abhishek Dutt Tripathi; Prasad Rasane; Raman Selvakumar; Arvind Kumar; Shirani Gamlath; Pradeep Kumar
Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one of the most common occurring predominantly in cereal grains and thus poses a significant health risk. When DON is ingested, it can cause both acute and chronic toxicity. Acute signs include abdominal pain, anorexia, diarrhea, increased salivation, vomiting, and malaise. The most common effects of chronic DON exposure include changes in dietary efficacy, weight loss, and anorexia. This review provides a succinct overview of various sources, biosynthetic mechanisms, and genes governing DON production, along with its consequences on human and animal health. It also covers the effect of environmental factors on its production with potential detection, management, and control strategies. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Designing of nanocapsules of curcumin using native casein micelles and their physicochemical, structural, stability and bioavailability analysis
(Springer Science and Business Media Deutschland GmbH, 2025) Ankita Hooda; Bimlesh Mann; Rajan C. Sharma; Abhishek Dutt Tripathi; Himanshu Kumar Rai; Sulaxana Singh; Kianush Khosravi-Darani
Casein (CN), the major milk protein, is a nanovehicle to deliver nutrients like calcium, phosphorus and protein. CN has been used in various forms like caseinates and reassembled micelles, to encapsulate bio-actives for their efficient delivery, although the inherent properties of CN like heat stability, functionality and digestibility are lost in these methods. Hence, present study focuses on utilization of native CN to nanoencapsulate model hydrophobic compound ‘Curcumin’ so as to protect it from degradation during processing and digestion, along with preserving the inherent properties of CN. The method is based on pH manipulation towards alkaline side assisted by solvent and mechanical stirring to facilitate opening of CN micelles to expose hydrophobic interior of micelles. This leads to hydrophobic interaction between the inner core and the curcumin which is also lipophilic in nature. It was then followed by bringing the pH to neutral sides, thereby subsequent closing to regain the original nanostructure of CN micelles with curcumin trapped inside it. The solution so prepared was dried to obtain powdered nanocapsules that have an Z-avg & zeta potential (230.00 ± 1.50 nm, − 20.40 ± 0.48 mV) similar to CN micelles in buffalo skim milk (229.00 ± 1.13 nm, − 20.20 ± 0.86 mV). Transmission electron microscopy images of CN micelles with and without encapsulation were not significantly different again restating the fact that native structure was restored. The characteristic absorbance peak of FTIR around 3508 cm− 1, which corresponds to the –OH stretching vibration of curcumin, disappeared after encapsulation, due to its reduced stretching and bending, confirming the binding to hydrophobic core of micelles. The encapsulation efficiency of the nanocapsules developed was excellent: 98.65 ± 0.35% in the liquid sample and 99.12 ± 0.12% for the dried formulation. The in vitro digestion studies concluded that approximately 95% of compound released under intestinal conditions; hence, curcumin was released with good bioavailability. Therefore, the curcumin was not only prevented from degradation under environmental and digestibility conditions but also the native structure of micelles was preserved. These types of nanocapsules have the potential to be incorporated in various food products to design functional foods that will have bioactive properties of the encapsulated compound as well as enhanced protein content due to CN. © Iranian Chemical Society 2025.
Development of bael (Aegle marmelos) based probiotic beverage and evaluation of nutraceutical potential
(Informa Healthcare, 2025) Tharun Kumar Dasaroju; Abhishek Dutt Tripathi; Aparna Agarwal; Preetam Banerjee; Pratikshya Oli Chhetri; Khalid Mashay Al-Anazi; Mohammad Abul Farah
This study aimed to develop a ready-to-serve (RTS) bael-based probiotic drink using Lactobacillus rhamnosus GG, T1 (1% v/v), a mixed culture of Streptococcus thermophilus, and L. delbrueckii ssp. Bulgaricus (GY-1), T2 (1:1% v/v), and a combination of all three T3 (1:1:1% v/v). Physicochemical, antioxidant and sensory properties were evaluated over 21 days of storage at 4 ± 1 °C. T1 showed the highest initial pH (3.84), FRAP antioxidant activity (38.03 μg AAE/g) and DPPH inhibition (52.24%) which slightly declined during storage. T1 also retained the highest ascorbic acid (3.52 mg/100 g), phenolic (52.76 mg GAE/g) and flavonoid content (89.16 mg/g) initially. TSS showed a non-significant variation across treatments. Sensory analysis revealed T1 has the highest acceptability for 21 days under refrigeration, with the probiotic count of ≥108 CFU/ml. Results indicate the bael RTS with L. rhamnosus GG is a promising functional beverage with enhanced probiotic viability and consumer appeal during storage. © 2025 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis
(Academic Press, 2023) Saumya Dipti; Anjana Kumari; Naman Kaur; Abhishek Dutt Tripathi; Aparna Agarwal
The burgeoning global production of processed foods high in fat, sugar, and salt; and the nutrition transition have catalysed the global burden of non-communicable diseases, which has necessitated the production of foods with limited fat, sugar, and salt content. This study investigated the feasibility of utilising Persimmon sauce (PS) as a fat replacer to develop cake and evaluated its impact on the physicochemical, functional, sensory, and structural profile of the developed cake variants (control (100g fat) and M1, M2, M3 and M4 with 25g, 50g, 75g and 100 g PS I on 100g butter basis, respectively). A significant increase in the moisture and ash content (p < 0.05), total phenolic content (from 540 to 10700 μg GAE/g), and DDPH radical scavenging activity; and linear reduction in fat content (p < 0.05) was observed with increasing Persimmon sauce I (PS I) (without added sugar and lemon) levels in cakes. High sensory acceptability of cakes was noted up to 50 g PS I incorporation level on 100g butter basis. A positive correlation between PS I incorporation level and Vitamin C; and fibre content of the cakes (p < 0.05) was also observed. The microstructural analysis of cakes exhibited a thinner and ruptured protein matrix in fat replaced cakes resulting from gelatinized starch granules. Therefore, Persimmon fruit can be considered as an effective and acceptable substitute for fat replacement and augmentation of functional properties of cake. © 2023 The Authors