Browsing by Author "Aparna Agarwal"

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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.
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.
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
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.
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
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.
Developments and Scope of Space Food
(Bentham Science Publishers, 2022) Yashmita Grover; Jagriti Bhasin; Bhavika Dhingra; Sonali Nandi; Mamta Hansda; Ruchi Sharma; Veena Paul; Rubeka Idrishi; Abhishek Dutt Tripathi; Aparna Agarwal
Humans have conducted numerous space missions in past decades and its success depends upon many factors, including astronaut health as the major factor. Health and nutrition are two vital components of life derived from food which helps in keeping one’s body alive, nourished as well as energetic, including the astronauts during their long-duration manned missions. With the advancement in research and technology, it became possible to include a wide variety of dishes in the space menu, with most of them being similar to those eaten on the earth. This review highlights the evolution of space food starting from mission Mercury to the current International Space Station. Furthermore, it also enlightens and focuses on types of space food, its packaging considerations, and vitamin A-rich energy balls as potential space food. Many deleterious effects of outer space explorations have been observed on the human body, such as loss of body mass, vision-related changes, loss in bone density, and even anemia. To overcome these issues, various considerations must be followed while designing space food. The nutritional requirement plays an important role in a space mission. Various foods have the potential to overcome the limitations caused by a space mission. Thus, while developing space food, various parameters should be taken into consideration, such as deficiencies and illness. The food should be compact, bite-sized, easily digestible, and shelf-stable. Further research is required to better gain insight into the technological advancements while considering the nutritional status and requirements of astronauts in a space mission. © 2022 Bentham Science Publishers.
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.
Effect of Dietary Supplementation of Safflower (Carthamus tinctorius L.) Seed on the Growth Performance, Blood Lipid and Meat Quality of Broiler Chickens
(Agricultural Research Communication Centre, 2023) Aman Rathaur; Dinesh Chandra Rai; Aparna Agarwal; Abhishek Dutt Tripathi
Background: Broiler diets frequently include fats and oils to improve energy density, feed palatability and functionality associated with PUFAs and MUFAs. The purpose of this research was to see how dietary supplementation of safflower seed affected broiler growth, lipid profile and meat color. Methods: In this study total two hundred male broiler chicks of one-day-old were fed a basal diet over one week. After one week, randomly chicks were distributed into five treatment groups, i.e. one which were fed with basal diet (control) and other fed with different ratios (2.5%, 5%, 7.5% and 10%) of safflower seed, respectively. Each treatment included five pens, each with eight chicks. The diet was formulated into two phases: starter phase (7-21 d) and the finisher phase (22-42 d). Result: The birds fed rations supplemented with different levels of safflower seed resulted in increased (P<0.05) BWG and FCR during the last 21 days of the trial. In this experiment, the highest and lowest BWG were observed in 5% safflower seed and 0% safflower seed, respectively. No differences were observed in feed intake during the starter phase and finisher phase among the groups. In blood lipid profile, HDL-C was not different in all treatment, while CHO, LDL-C and VLD-C concentrate levels were decreased (P<0.05) when fed with different levels of safflower seed. Dietary supplement of safflower seed showed no significant (P>0.05) effect on meat color, pH and WHC. Hence, safflower seed could be used as a natural energy source to boost growth development, decrease cholesterol levels and improve meat color. © 2023 Agricultural Research Communication Centre. All rights reserved.
Effect of pH variation on physicochemical and morphological properties of Micellar Casein Concentrate and its utilisation for nanoencapsulation of curcumin
(John Wiley and Sons Inc, 2025) Ankita Hooda; Bimlesh Mann; Rajan C. Sharma; Abhishek Dutt Tripathi; Aparna Agarwal
Casein (CN) is naturally a nanocarrier designed to deliver calcium and phosphate and hence has vast potential to be utilised for delivery of bio actives and therapeutics efficiently. The pH variation studies of MCC indicated that micelles open up at alkaline pH, exposing buried hydrophobic areas. Nanocapsules so designed had encapsulation efficiency of 95.80 ± 0.14% for curcumin. The in vitro digestions model showed a 98.12 ± 1.49% release of curcumin after 120 min of intestinal phase and only 6.12 ± 0.24% at end of gastric phase from nanocapsules. This indicates increased bioavailability of curcumin, without getting degraded. Global demand for functional food is increasing, and nanoencapsulation using native CN micelles could help in achieving differentiation and enhancing value of foods. © 2025 Society of Dairy Technology.
Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota subsp. sativus)
(Elsevier B.V., 2022) Divya Keshari; Abhishek Dutt Tripathi; Aparna Agarwal; Saloni Rai; Suresh Kumar Srivastava; Pankaj Kumar
The present study was carried out to investigate the effect of varying sodium alginate-based edible coating (1, 2, and 3 %, w/v) supplemented with α- tocopherol acetate (antioxidant) at different concentrations (0.5 and 1 % w/v) on minimally processed carrot slices during 15 d storage at 10 °C and 65 % relative humidity. Seven different formulations (T1- T7) comprising different alginate and antioxidant combination were tested for selecting the best formulation maintaining the physicochemical attributes, antioxidant potential, carotenoid content, and overall acceptability (microbial counts) of carrot slices. Treatment T4 (2% sodium alginate + 1% α-tocopherol acetate) served as the best formulation in maintaining the quality, acceptability, nutritive value of minimally processed carrots. The T4 treated carrot samples showed minimum variation in weight loss, TSS, pH, whiteness index, reducing sugar, ascorbic acid content, TPC, antioxidant activity, total carotenoids, total aerobic bacterial count and yeast and mold counts, respectively in comparison to other treatments during storage. The statistical analysis also confirmed the significant (p<0.05) variation in physicochemical properties, antioxidant potential, carotenoid content and microbial count in control samples than edible coating formulations during storage. © 2022
Food Contamination from Packaging Material
(CRC Press, 2023) Kartik Soni; Rizwana; Aparna Agarwal; Abhishek Dutt Tripathi
The term food contamination refers to a state of presence of some undesirable materials in the food in more quantities than is considered safe. Food contamination occurs in foods from farm to fork, causing health hazards. These contaminants in food can be incorporated from various sources, such as pesticides sprayed on crops, food processing equipment, leaching of chemicals from packaging material to food products. Packaging materials give a way to safeguard, secure, product, showcase appropriate food varieties. They perform a very important role in ensuring the quality of the products while they reach the customer in a healthy and protected system. Packaging materials can be made using several layers of different materials, adhesives, and metallic layers. Over time, with the effect of pH, temperature, and other environmental and nutritional factors, these materials can move into the food in unacceptable quantities. It is hence significant that few variables are viewed while picking the correct packaging material for a specific food item. This movement of substances or leaching of chemicals from packaging into food is called migration. This chapter focuses on the study of migration or leaching of components of the packaging material into food and the various methods of protection from spoilage, which can, in itself, be a factor contributing to ill-effects caused to the consumer. © 2023 selection and editorial matter, Sneh Punia Bangar and Anil Kumar Siroha; individual chapters, the contributors.
Food contamination from packaging material with special focus on the Bisphenol-A
(Taylor and Francis Ltd., 2025) Aparna Agarwal; Shivika Gandhi; Abhishek Dutt Tripathi; Abhishek J. Gupta; Marco Iammarino; Jaisal Kaur Sidhu
Additives, such as bisphenol A (BPA) that are added to packaging material to enhance functionality may migrate into food products creating a concern for food safety. BPA has been linked to various chronic diseases, such as: diabetes, obesity, prostate cancer, impaired thyroid function, and several other metabolic disorders. To safeguard consumers, BPA migration limits have been defined by regulatory bodies. However, it is important to address the underlying factors and mechanisms so that they can be optimized in order to minimize BPA migration. In this review, we determine the relative importance of the factors, i.e. temperature, contact time, pH, food composition, storage time and temperature, package type, cleaning, and aging, and packaging damage that promote BPA migration in foods. Packaging material seems to be the key source of BPA and the temperature (applied during food production, storage, can sterilization and cleaning processes) was the critical driver influencing BPA migration. © 2024 Informa UK Limited, trading as Taylor & Francis Group.
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.