Browsing by Author "Alisha Nandan"

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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]
Development of Mango-Mentha functional ready-to-serve (RTS) beverage and its shelf-life evaluation
(Springer Nature, 2025) Sonam Kumari; Abhishek Dutt Tripathi; Alisha Nandan; Arunima N. Tripathi; Aparna Agarwal
The present study aimed to develop and evaluate a Ready-to-Serve (RTS) beverage using mango juice (Banganapalle variety) and Mentha leaf powder in a 75:25 ratio (Mango: Mentha) along with its aqueous extract (1.0% of mango juice). Different formulations were tested to optimize the combination based on sensory, physicochemical, and storage stability parameters. The RTS drink was assessed at 15-day intervals over two months to monitor changes in total soluble solids (TSS), acidity, total sugars, reducing sugars, ascorbic acid, and antioxidant properties. The optimized RTS, containing mango juice and Mentha powder in a 75:25 ratio with 12% TSS and 0.27% acidity, exhibited the highest acceptability in terms of color, sweetness, and flavor. During storage, TSS, acidity, reducing sugars, and total sugars increased, whereas ascorbic acid and non-reducing sugars decreased, with a decrease in antioxidant properties. The standardized RTS formulation had a pH of 3.53, total sugar content of 11.38%, reducing sugar of 2.73%, ascorbic acid content of 11.38 mg/100 mL, and phenolic content of 56.1 mg GAE/100 mL. Additionally, polyphenolic compounds such as vanillic acid, provitamin A carotenoid, quinic acid, hydroxy-benzoyl mangiferin, gallic acid, ellagic acid, β-cryptoxanthin, and protocatechuic acid were detected, contributing to the beverage’s functional properties. The study concludes that the optimized Mango-Mentha RTS drink successfully integrates nutritional and medicinal attributes with desirable sensory characteristics, making it a stable and acceptable functional beverage over two months of storage. Article Highlights This study formulated a RTS beverage using mango juice, Mentha-leaf powder, and its extract, enhancing both taste and functional properties. The optimized RTS beverage exhibited improved antioxidant potential, enriched phenolic content, and desirable physicochemical characteristics for better nutritional value. Sensory evaluation and microbial stability studies confirmed the RTS beverage acceptability and extended shelf life, supporting its potential as a value-added functional drink. © The Author(s) 2025.
Effect of Amino Acid Supplementation on Prodigiosin and its Derivatives Production Using Agro-Waste as Potential Substrate
(Springer, 2024) Anisha Maurya; Kamlesh Kumar Maurya; Aparna Agarwal; Arunima Tripathi; Alisha Nandan; Parmjit S. Panesar; Ankita Hooda; Abhishek Dutt Tripathi
The food and beverage industries often utilize synthetic colors to enhance aesthetics, despite concerns about their potential health impacts. Consequently, there is a demand for alternative colors; however, the cultivation of non-toxic natural colors proves to be expensive. This study aims to increase the production of prodigiosin, a promising food color, utilizing pigment-producing microorganisms and agro-industrial waste as a substrate through solid-state fermentation technology. The research begins with screening suitable substrates, including wheat bran powder and rice bran, and orange peel powder, along with strains such as Serratia marcescens bhu prodig and Serratia nematodiphilia (NCIM 5606). Subsequently, pigment production is optimized through amino acid supplementation, particularly focusing on sulfur-containing amino acids (methionine, cysteine, and cystine) and aromatic amino acids (tryptophan and tyrosine). Various analytical techniques, including UV-Visiblspectrophotometry, NMR, FTIR, HRMS, and ESI–MS, are employed to characterize the produced pigment. The findings underscore wheat bran powder as an excellent substrate for pigment production, especially with the strain Serratia nematodiphilia (NCIM 5606). Remarkably, tyrosine emerges as the most effective supplement for enhancing pigment yield, followed by cysteine, cystine, and methionine, with a concentration of 0.125 g/L. Additionally, the pigment obtained contains prodigiosin and its derivatives, with molecular weights of 323.19 Da, 309.18 Da, and 351.23 Da. © Association of Microbiologists of India 2024.
Effect of Amino Acid Supplementation on Prodigiosin and its Derivatives Production Using Agro-Waste as Potential Substrate
(Springer, 2025) Anisha Maurya; Kamalesh Kumar Maurya; Aparna Agarwal; Arunima Tripathi; Alisha Nandan; Parmjit S. Panesar; Ankita Hooda; Abhishek Dutt Tripathi
The food and beverage industries often utilize synthetic colors to enhance aesthetics, despite concerns about their potential health impacts. Consequently, there is a demand for alternative colors; however, the cultivation of non-toxic natural colors proves to be expensive. This study aims to increase the production of prodigiosin, a promising food color, utilizing pigment-producing microorganisms and agro-industrial waste as a substrate through solid-state fermentation technology. The research begins with screening suitable substrates, including wheat bran powder and rice bran, and orange peel powder, along with strains such as Serratia marcescens bhu prodig and Serratia nematodiphilia (NCIM 5606). Subsequently, pigment production is optimized through amino acid supplementation, particularly focusing on sulfur-containing amino acids (methionine, cysteine, and cystine) and aromatic amino acids (tryptophan and tyrosine). Various analytical techniques, including UV-Visiblspectrophotometry, NMR, FTIR, HRMS, and ESI–MS, are employed to characterize the produced pigment. The findings underscore wheat bran powder as an excellent substrate for pigment production, especially with the strain Serratia nematodiphilia (NCIM 5606). Remarkably, tyrosine emerges as the most effective supplement for enhancing pigment yield, followed by cysteine, cystine, and methionine, with a concentration of 0.125 g/L. Additionally, the pigment obtained contains prodigiosin and its derivatives, with molecular weights of 323.19 Da, 309.18 Da, and 351.23 Da. © Association of Microbiologists of India 2024.
Formulation and shelf life evaluation of nutrient rich Urochloa ramosa muffins enriched with Madhuca longifolia extract
(Nature Research, 2025) Sanno Bano; Mradul Awasthi; Abhishek Dutt Tripathi; Aparna Agarwal; Alisha Nandan
This study investigates the development and shelf life of nutrient-enriched muffins suspended with Mahua flower extract (MFE) and brown top millet (BTM) flour. BTM is a nutrient-dense grain, while mahua flowers are rich in bioactive compounds. Muffins were prepared with varying BTM (5–7%; w/w), MFE (4–6%; v/w) levels and baking temperature (170–180 °C) and their physicochemical properties, total phenolic content (TPC), antioxidant activity (AA), and sensory qualities were analyzed. Process optimization was done by CCRD (Central Composite Rotatable Design) using design expert software tools. Results showed significant (p < 0.05) increases in proximate composition and bioactive compounds in MFE-enriched muffins. Muffins with 6% BTM flour and 5% MFE, baked at 175 °C showed maximum scores for sensorial properties and overall acceptability. Similarly, TPC and TFC were significantly (p < 0.05) higher in optimized muffins compared to the control. The muffins maintained their quality over 28 days storage, demonstrating the potential of mahua and BTM in enhancing nutritional value and extending shelf life in baked goods. UPLC (Ultra Performance Liquid Chromatography) Analysis of optimized muffin showed p-benzoic acid, caffeic acid, mericitin and catechin as potential phenolics having antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic properties. SEM EDX (Scanning Electron Microscopy with Energy-Dispersive X-ray Spectroscopy) showed optimized muffin having better hygroscopicity and high amount of potassium, sulphur and phosphorus. Future work should aim to bridge the gap between laboratory-scale formulation and industrial application, including detailed assessments of consumer perception, product positioning, and market readiness. © The Author(s) 2025.
Functional profiling of dried Citrus sinensis and Citrus limetta peels: A multivariate and spectroscopic insight into waste valorization
(Elsevier B.V., 2025) Alisha Nandan; Abhishek Dutt Tripathi; Javed Masood Khan; Dipendra Kumar Mahto; Aparna Agarwal
This study optimized drying conditions for Citrus sinensis and Citrus limetta peels to enhance their nutritional and functional potential. Peels were dried using sun and tray drying at 45 °C, 50 °C, and 55 °C, then evaluated for physicochemical, antioxidant, structural, and antimicrobial properties. Moisture content significantly decreased from 72.98 % to 83.93 % in fresh orange and sweet lime peels to 6.85 % and 7.10 % in tray-dried samples at 50 °C (TDO-50 and TDM-50), respectively, while yield increased to 32.16 % for orange peel and 33.98 % for sweet lime peel. TDO-50 and TDM-50 exhibited the highest protein (7.96 % and 7.25 %), fat (3.05 % and 2.38 %), and carbohydrate contents (79.95 % and 68.88 %), moderate ash (2.88 % and 3.66 %), and stable acidity (pH 3.9–4.0; TTA 4.3–5.1 %). Multivariate analyses, including principal component analysis (PCA) and heatmap-based hierarchical clustering (HCA), identified tray drying at 50 °C as optimal. TDO-50 exhibited significantly higher antioxidant activity, sharper FTIR peaks indicating richer phenolic content, and SEM analysis showed better structural integrity. It also demonstrated strong antimicrobial activity against S. aureus (zone of inhibition: 18.6 mm), lower minimum inhibitory concentration (MIC: 31.25 mg/mL) and minimum bactericidal concentration (MBC: 62.5 mg/mL), with the highest total activity (TA: 5.76 mL/g). TDM-50 was also effective but comparatively less potent. These findings confirm that tray drying at 50 °C, particularly for orange peel, is ideal for producing functional powders with enhanced bioactivity, supporting sustainable food and nutraceutical applications. © 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Nutritional and functional perspectives of pseudocereals
(Elsevier Ltd, 2024) Alisha Nandan; Pankaj Koirala; Abhishek Dutt Tripathi; Urvashi Vikranta; Kartik Shah; Abhishek J. Gupta; Aparna Agarwal; Nilesh Nirmal
An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals. © 2024 The Author(s)
Plant-derived edible nanoparticles and their therapeutic utilities
(Elsevier B.V., 2024) Alisha Nandan; Alina Mariam Anil; Gayathri Nagaraj; Dayanand Peter; Abhishek Dutt Tripathi; Veena Paul
As sustainable sources of natural compounds like alkaloids, flavonoids, phenolics, and saponins, plants offer a rich repertoire of bioactive compounds that exhibit antimicrobial, antioxidant, and anticancer activities. These plant-derived compounds can synthesize nanoparticles (NPs), developed as a potential therapeutic approach for combating diseases. However, NPs face challenges such as delivery, safety considerations, toxicity, and production costs. In contrast, while effective, protein therapies are limited in targeting specific tissues and are used in treating chronic diseases like cancer, cardiovascular disease, diabetes, and neurological disorders. The emergence of plant-derived edible nanoparticles (PDENPs) has brought a new dimension to the field. PDENPs offer a promising solution with enhanced oral bioavailability and resistance to breakdown in acidic environments. Recent findings indicate that PDENPs have substantial therapeutic promise, including their potential to combat cancer, reduce inflammation, and regulate gut microbiota imbalances. Importantly, PDENPs exhibit non-toxicity, better immunogenicity, and exceptional biocompatibility, making them a safe and viable option for therapeutic use. This chapter aims to analyze PDENPs by highlighting their biological function and production method, examining their potential therapeutic application in treating various chronic diseases, and sharing insights on possible future research paths. © 2024
Process optimization for development of black carrot (Daucus carota ssp. Sativus Var. Atrorubens alef) wine with improved sensorial and physicochemical attributes
(Springer, 2025) Pratikshya Oli Chhetri; Abhishek Dutt Tripathi; Alisha Nandan; Parmjit S. Panesar; Aparna Agarwal
Fruits and vegetables are vital to our dietary intake, providing essential vitamins and minerals, crucial for overall health and well-being. This study investigated the feasibility of producing wine from black carrots, a fruit rich in polyphenols. The physicochemical properties of black carrot juice were analyzed, and its fermentation process using Brewer’s yeast (Saccharomyces cerevisiae) was evaluated. The quality of the resulting black carrot wine was assessed. A comprehensive evaluation encompassing physicochemical and sensory characteristics was conducted over intervals of 0, 7, and 14 days, with eight samples (T1-T8) subjected to varying Total Soluble Solids (TSS) levels and inoculum sizes. TSS levels were kept at 16, 18, 20, and 22° Brix with 5% and 10% yeast inoculum sizes. Physicochemical parameters including pH, TSS, reducing sugar, ascorbic acid, titratable acidity, DPPH (antioxidant) activity, TPC (Total Phenolic Content), and TFC (Total Flavonoid Content) were assessed. Sensory analysis involved fifteen semi-trained panel judges. Volatile compounds such as 1,2-propanediol, hexane-1-ol, hexanoic acid, ethyl ester, dodecanoic acid,3-hydroxy, acetic acid, etc. were analyzed via GC–MS ion chromatogram. Following chemical analysis and sensory evaluation across different trials of black carrot wine, trial T5 (TSS: 20 oBrix, inoculum size: 5% v/v) emerged as the ideal choice. Thus, black carrot can be successfully used to produce wine. © Association of Food Scientists & Technologists (India) 2025.
Starch-PHA Blend-Based Biopolymers with Potential Food Applications
(John Wiley and Sons Inc, 2024) Veena Paul; Saloni Rai; Urvashi Vikranta; Alisha Nandan; Aparna Agarwal; Abhishek Dutt Tripathi
The growing population and societal consumption patterns associated with unsustainable production routes have increased pollution levels. Because of the environmental pollution caused by petroleum-derived plastics, it has become critical to develop an alternative biopolymer-based biodegradable plastic for long-term sustainability. Biopolymers are eco-friendly due to their nontoxicity, biodegradability, stability, biocompatibility, rheological, and thermal properties. However, these polymers' production methods have hindered their progress toward a bright future of sustainable production and growth. Therefore, improved formulations and tactics are needed to develop new approaches. A range of methods for application in industry can transform Polyhydroxyalkanoates (PHAs). Due to its affordability and simplicity of use, blending is regarded as one of the most successful methods. It has various uses, from absorbable sutures to biomedical implants and ecologically friendly resins, and useful applications in food packaging. Starch is a highly economical raw material and can be processed as an affordable substrate for innovative biodegradable polymers. In contrast to lowering water vapor and oxygen permeability, the addition of cross-linking agents to starch/PHA blends increases thermal stability, elasticity, and compatibility between the starch and PHA molecules in the films. This review focuses on the synthesis, physicochemical properties, and application of PHA-starch blends in the food industry. © 2024 Wiley-VCH GmbH.
The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
(Sciendo, 2025) Anil Kumar Pal; Aparna Agarwal; Abhishek Dutt Tripathi; Kianush Khosravi-Darani; Alisha Nandan; Arunima Tripathi; Ankita Hooda
Nyctanthes arbour-tristis, commonly known as Harsinghar or Night Jasmine Flower (NJF), holds a prominent place in traditional medicine due to its diverse biological activities. With the growing trend of fortifying yogurt with natural herbs to enhance nutritional and health benefits, this research aimed to optimize herbal yogurt with NJF extract using response surface methodology (RSM). Twenty experiments were conducted with varying percentages of NJF extract, inoculum sizes, and temperatures. The NJF-fortified yogurt was evaluated for sensory, textural, and physicochemical analyses, along with an ESI-MS assessment of bioactive components. Results showed that properties varied with NJF extract percentage, with trial T18 (3.68% NJF extract, 1.5 ml inoculum size, and 41°C temperature) achieving the highest sensory score and acceptability, as well as superior textural and antioxidant properties compared to control yogurt. T18 was identified as the optimized product with protein-3.1%, fat-3.4%, moisture-72.8%, ash-0.87%, pH-4.65, and titratable acidity (TA)-0.72. The antioxidant activity of T18 and CY was 72.32% and 12.62%, respectively, and the total phenolic content was found to be 85.17 mg GAE/g, underscoring its potential as a health-enhancing yogurt variant. © 2025 Anil Kumar Pal et al., published by Sciendo.
The scarlet metabolite: recent insights into prodigiosin biosynthesis, biological activities and potential applications–a review
(Taylor and Francis Ltd., 2025) Alisha Nandan; Anisha Moriya; Vinay Balodi; Kamalesh Kumar Maurya; Aparna Agarwal; Abhishek Dutt Tripathi; Pramjit S. Panesar
Growing consumer demand for safe, sustainable, and multifunctional natural pigments has renewed scientific interest in prodigiosin, a red tripyrrole metabolite produced by Serratia spp., actinomycetes, and several other bacteria. This mini-review evaluates over 130 peer-reviewed studies published between 2010 and 2025, highlighting key advances and remaining limitations including low yield, pigment instability, and incomplete toxicological data. Recent studies highlight significant improvements in yield through substrate engineering, metabolic engineering, and bioprocess optimization. Prodigiosin exhibits diverse bioactivities including antimicrobial, antioxidant, anticancer, anti-inflammatory, anti-ferroptotic, and immunomodulatory effects, demonstrating strong potential for functional and nutraceutical foods, biomedical formulations, and agricultural applications. However, limitations remain concerning large-scale production, downstream recovery costs, pigment stability, and incomplete toxicological profiling. This review uniquely integrates biosynthesis, process engineering, emerging green extraction technologies, structure activity relationships, and future perspectives, offering a holistic reference for advancing industrial-scale production and application of prodigiosin. © 2025 Taylor & Francis Group, LLC.
Valorization of waste cooking oil (WCO) for production of polyhydroxyalkanoates (PHAs) copolymers using Bacillus megaterium MTCC 428 and characterization by untargeted metabolomics
(Springer Science and Business Media Deutschland GmbH, 2025) Saptaneel Ghosh; Abhishek Dutt Tripathi; Alisha Nandan; Aparna Agarwal; Veena Paul; Ankita Hooda; Himanshu Kumar Rai
The increasing use of plastics poses a significant threat to both the environment and human health. As a result, research efforts have focused on developing biodegradable alternatives such as polyhydroxyalkanoates (PHAs). However, the high production cost of PHAs has been a major barrier to their widespread adoption. To address this, waste materials like oil left over frying operations can be utilized as cost-effective carbon substrates. In this study, waste cooking oil (WCO) was employed as a carbon source, urea as a nitrogen source, and Tween-80 as a surfactant for the production of PHA using Bacillus megaterium MTCC 428. Optimization of process parameters resulted in a high PHA yield of 77.9% (DCW), achieved with 24.523 g/L WCO, 1.923 g/L urea, and 2% v/v Tween-80. The produced PHA was characterized using untargeted metabolomics for a comparative analysis of monomers derived from unused oil and WCO. The results revealed that WCO enabled the production of additional monomers, such as hydroxyoctanoates (HO) and hydroxyvalerates (HV), alongside hydroxybutyrates (HB) and hydroxydecanoates (HD), highlighting its potential to enhance the functional diversity of PHAs. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2025.