Browsing by Author "Dinesh Chandra Rai"

Now showing 1 - 20 of 52

A comprehensive review on donkey milk and its products: Composition, functionality and processing aspects
(Elsevier Ltd, 2024) Sunil Meena; Ganga Sahay Meena; Priyae Brath Gautam; Dinesh Chandra Rai; Samlesh Kumari
Demand of donkey milk is globally increasing because of its important nutritional characteristics, functional properties and pleasant sensory attributes. Donkey milk is highly appreciated for its low energy value, higher content of polyunsaturated fatty acids, essential amino acids and lactose content compared to other (human, bovine and buffalo) milks. Strikingly, donkey milk possesses lower cholesterol, casein to whey protein ratio, higher Ca to P ratio and taurine content than bovine milk. Functional and health promoting attributes of donkey milk in terms of infant nutrition, cholesterol reduction, hypertension minimization, antimicrobial, immunomodulating activities and hypoallergenicity have been meticulously discussed. Apart from it, the scarce information and limited studies on the thermal and non-thermal processing of donkey milk have been clubbed for reader's convenience. In particular, the technological interventions for the formulation of different donkey milk-based products have been highlighted. Thus, donkey milk can be used as a substitute to human milk for infant nutrition and milk protein allergy. The literature review also lays emphasis on the nutritional and functional qualities of donkey milk, which can be retained to a better extent with non-thermal processing than its counterpart. © 2024 The Author(s)
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.
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.
Assessment of impact of feeding fermented karonda (Carissa carandas) whey beverage on biochemical parameters of albino rats
(Agricultural Research Communication Centre, 2018) Pushkraj Jaywantrao Sawant; Dinesh Chandra Rai; Satya Prakash Yadav
The present study was conducted to evaluate the impact of feeding fermented karonda whey beverage(FKWB) on biochemical parameters of albino rats. A total of 24 albino rats (male) of age 28±3 days and weighing 80 to 95 gm were randomly divided into four groups (n=6) and assigned to experimental dietary treatment. Experimental groups consisted of control group fed with basal ration only and groups fed with basal ration containing 10%, 20% and 30% FKWB. Results showed that levels of BUN, creatinine, SGOT, SGPT were significantly (p<0.05) lower in FKWB fed groups, signifying positive impact of FKWB on functioning of kidney and liver. FKWB consumption had no significant (p>0.05) effect on cholesterol and protein levels, while its consumption reduced triglyceride level. © 2018, Agricultural Research Communication Centre. All rights reserved.
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems
(Springer, 2025) Saloni; Dinesh Chandra Rai; Raj Kumar Duary; Rakesh Kumar Singh
Pigmented rice including red, black, purple, green, and brown has nutraceutical properties since it contains several bioactive compounds, significantly more than those of normal white rice, but consumption is less due to a lack of awareness. This review examines the potential of pigmented rice varieties as sources of anthocyanins and highlights bioactive such as essential oils, sterols, γ-oryzanols, tannins, tocopherols, and amino acids with a focus on the recent techniques available for effective extraction, recovery, application in the food system, and its health benefits. Given their inherent labile nature, encapsulation in the form of micro, nano, and liposomal offers protection from the extreme conditions employed in the different processing and formulation treatments of foods. A plethora of information is available on the use of solvent extraction and other novel extraction approaches for bioactive, such as enzyme-assisted, microwave-assisted, supercritical fluid–based, radiofrequency-assisted, ultrasound-assisted extractions, and integrated thermal-thermal, thermal-non-thermal, non-thermal-non-thermal approaches; however, their application to pigmented rice is limited. Moreover, encapsulation technologies like spray drying, spray chilling, freeze-drying, and the use of liposomes have also been widely recommended. However, there is considerable disparity between claims made for extraction and encapsulation of such products on a practical industrial scale because of viability on extremely small laboratory scales. A key recommendation is to focus their attention on scaling up laboratory processes. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.
Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS
(Elsevier B.V., 2024) Vishal Kumar; Arvind Kumar; Manish Kumar Singh; Priya Dhyani; Himanshu Mishra; Dinesh Chandra Rai
The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers. © 2024 The Author(s)
Bioactive profiling of valorized yoghurt incorporated with dragon fruit peel powder using LC-MS metabolomics
(Elsevier Ltd, 2025) Nyato Riba; M. Kumar Singh; Dinesh Chandra Rai; Shankar Lal
Foodomics have emerged as an intriguing tool for the identification of the functional components in different fermented foods. Meanwhile, utilization of fruit processing waste for the development of composite dairy products has also become popular in the food industry. The present study delineates with the optimization of valorized yoghurt with incorporated dragon fruit peel powder (DPP) to enhance the functionality of the food. The formulation having 3% DPP was found best acceptable on the scale of sensory, textural and colour value analysis. The optimized yoghurt was showing total phenolic content of 405±2.66 mg GAE/100 g, total flavonoid content of 242±0.06 mg CE/100 g and antioxidant activity of 52.16% DPPH inhibition. Furthermore, an untargeted LC-MS omics have highlighted the presence of 34 major bioactive compounds with multifaceted functional properties. Linoleoyl glycerol, flaviolin, kaempferol coumarate, phenylacetylglycine, fatty acids, amino acids and many derivatives were covered in the metabolome in the RT range from 0.9 to 28 min. Numerous metabolites are known for their anti-inflammatory, anti-cancer, anti-CVD, anti-oxidant activities. This study has shown the enhanced bioactivity of the yoghurt post valorization which could confers a broad range of health benefits to the consumers. Additionally, functional composite foods can be developed utilizing processing waste and by-products to bring sustainability. © 2025 The Author(s)
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.
Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential
(Wiley-Hindawi, 2024) K. Hinokali Jakha; Chhaya Goyal; Priya Dhyani; Dinesh Chandra Rai; Baljeet Singh Saharan; Sanju Bala Dhull; Joginder Singh Duhan
The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut. © 2024 K. Hinokali Jakha et al.
Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling
(Elsevier Ltd, 2022) Yashaswini Premjit; Shikha Pandhi; Arvind Kumar; Dinesh Chandra Rai; Raj Kumar Duary; Dipendra Kumar Mahato
Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation. © 2021 Elsevier Ltd
Development and characterization of probiotic Ragi-based composite dairy product
(Springer, 2024) Shweta Kumari; Priya Dhyani; Aayushi Mishra; Chhaya Goyal; Dinesh Chandra Rai; Baljeet Singh Saharan; Joginder Singh Duhan
This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83 µg GAE/ml & 374.94 µg GAE/ml), and Total Flavonoid Content (14.58 mg QE/ml & 15.36 mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6–7 log CFU/ml) for 21 days at 4 °C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Development and characterization of probiotic Ragi-based composite dairy product
(Springer, 2025) Shweta Kumari; Priya Dhyani; Aayushi Mishra; Chhaya Goyal; Dinesh Chandra Rai; Baljeet Singh Saharan; Joginder Singh Duhan
This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83 µg GAE/ml & 374.94 µg GAE/ml), and Total Flavonoid Content (14.58 mg QE/ml & 15.36 mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6–7 log CFU/ml) for 21 days at 4 °C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Development of a process for manufacture of the shelf-stable chhana roll and its physicochemical properties
(Blackwell Publishing Ltd, 2014) Balraj Singh Jat; Alok Jha; Mahwash Jafri; Dinesh Chandra Rai; Anuj Kumar Gautam
The chhana roll is an indigenous, milk-based sweet of the Indian subcontinent that is sold at cottage scale without any packaging. It is prepared from chhana, an intermediate product obtained from heat and acid coagulation of milk. In order to enhance its shelf life, the product was processed in a retort pouch using a stationary retort. Product optimization was carried out through response surface methodology using two variables, i.e., level of nisin (0.00-692IU/g) and process time (15-25min). The Fo varied from 4.48 to 12.04min. The lag period for the heating curve, jh (0.82-0.96), heating rate index, fh (8.5-13.9min) and the lag factor for the cooling curve, jc (0.83-1.77) implied a conductive heating regime. The total process time (B') ranged from 13.94 to 28.13min. The process time of 15min and nisin concentration of 118.73IU/g resulted in a shelf life of 90 days at 37C. © 2013 Wiley Periodicals, Inc.
Development of Chhana Spread by Incorporating Moringa (Moringa oleifera L.) Leaves Extract as a Source of Antioxidants and Phenolics
(Agricultural Research Communication Centre, 2024) Brajapal Singh; M.P.S. Yadav; Pooja Yadav; Ved Prakash; Dinesh Chandra Rai; Aman Rathaur
Background: Herbs are abundantly grown throughout India in all the states, which encourages the development of herbs incorporated products that provide health advantages in addition to flavour and taste to functional dairy products. Hence, the present study was undertaken to develop functional chhana spread by incorporating moringa leaves extract as a source of antioxidants and phenolics. Methods: The chhana spread was formulated with incorporation of moringa leaves extract at different incorporation levels of 4%, 6% and 8% levels. The developed moringa chhana spread was investigated for its sensory characteristics, physico-chemical, antioxidant and phenolic properties against control. Result: The moringa leaves extract with 6% incorporation level in chhana showed higher overall acceptability than others. Among the physico-chemical properties, there were no significant differences in moisture and lactose percentage between control and treated groups. As extract levels in the chhana increased, protein, fat and ash percentages were significantly increased. Antioxidants and phenolic contents were found significantly higher in 8% of moringa leaves extract group and lowest was found in control group. Consequently, moringa leaves extract could be used as a natural antioxidant and phenolic ingredient to develop a novel chhana spread. © 2024 Agricultural Research Communication Centre. All rights reserved.
Development of Functional Milk-based Smoothie by Incorporating Horse gram Extract
(Enviro Research Publishers, 2023) Priyanka Panda; Sunil Meena; Kamlesh Meena; Dinesh Chandra Rai; Durga Shankar Bunkar; Priyae Brath Gautam
In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE-5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions. © 2023 The Author(s).
Development of herbal ice cream parameters using response surface methodology and its storage studies
(Elsevier Ltd, 2025) Shashank Shakya; Ankur Aggarwal; Dinesh Chandra Rai; Tarun S. Verma; Kunal Nagar; Aakash Singh; Balkrishna Singh
This study aimed to optimize herbal ice cream formulation using response surface methodology and evaluate its physicochemical, sensory, and microbiological properties compared to a control. Herbal ice cream was optimized by varying herbal mix (1–4 %), milk fat (4–10 %), cane sugar (10–14 %), and soy lecithin (0.2–0.6 %) levels. The optimized and control samples were assessed for physicochemical parameters, sensory attributes, and microbiological counts. A 90-day storage study was conducted on the optimized formulation. The optimal formulation contained 4.0 % herbal mix, 9.68 % milk fat, 14.0 % cane sugar, and 0.47 % soy lecithin. The optimized sample showed higher total phenolic content, antioxidant activity, protein content, and inhibitory ability compared to the control. During 90-day storage, hardness, protein content, inhibitory ability, total phenolic content, and milk fat decreased while overrun, melting time, and total solids increased. This study demonstrates the potential of incorporating herbal extracts into ice cream formulations to develop functional dairy products with enhanced health benefits. © 2025 Elsevier Ltd
Effect of Ashwagandha (Withania somnifera) root extract enriched shrikhand on Salmonella infected albino mice
(Dr. Nasir Akbar Mir, 2025) Ashok Kumar Yadav; Dinesh Chandra Rai; Aman Rathaur
Herbs have long been utilized as food flavor, preservatives, and medicinal ingredients. The current study investigated the effects of Ashwagandha (Withania somnifera (L.) root extract enriched shrikhand on growth performance, blood lipid profile, liver enzyme activities, bacterial counts, serum immunoglobulin, and spleen lymphocyte activity in albino mice infected with Salmonella typhi. A total of 72 albino mice (20-25 days) were fed a basal diet for one week, followed by Salmonella infection. After one week, the mice were randomly distributed into three treatment groups for 23 days: T1 (basal diet), T2 (basal diet + 0.7 g/kg shrikhand), and T3 (basal diet + 0.7 g/ kg Ashwagandha root extract enriched shrikhand). Compared with the other treatment groups, the T3 group displayed the highest body weight, with no significant difference in feed intake across the treatments. However, compared to T1 group, the blood lipid profiles in the T2 and T3 groups significantly improved. Lipid peroxidation was significantly (p<0.05) reduced in mice fed Ashwagandha root extract-enriched shrikhand accompanied by increased superoxide dismutase and catalase activities. Salmonella counts in the small intestine and fecal matter were significantly (p<0.05) lower in the T3 group than in T1 and T2 groups. Serum immunoglobulin and spleen lymphocytes and immunoglobulin production was significantly enhanced in T3 group compared to others. According to the results of the present study, the Ashwagandha root extract-enriched shrikhand has immunomodulatory, antioxidant, antibacterial, and lipid-lowering effects in Salmonella-infected mice, highlighting its potential application as a functional food for immune enhancement and infection management. © 2025, Dr. Nasir Akbar Mir. All rights reserved.
Effect of beta-carotene supplementation on plasma carotene content and fertility of lactating crossbred sahiwal cows
(Agricultural Research Communication Centre, 2021) Vinod Bhateshwar; Dinesh Chandra Rai; Raj Kumar Duary
Background: Beta-carotene (BETA) is a precursor of retinol (Vitamin A) and positively influenced on reproductive efficiency in cows. The aim of the study was to determine the effect of orally supplementation of beta-carotene on plasma carotene content and fertility rate of lactating crossbred Sahiwal cows. Methods: Twenty-four disease-free lactating crossbred Sahiwal cows with a close date of calving were randomly divided into two homogeneous groups for Control group (CONT; n = 12) and Beta-carotene group: 500 mg/cow/d (BETA; n = 12) from 7 days post partum (dpp) until 105 dpp thereafter on concentrations of beta-carotene and selected protein and energy parameters in plasma were determined. In addition, effects on fertility rate were studied. Result: Beta-carotene concentrations increased in plasma of beta-carotene (BETA-group) supplemented cows compared to control (CONT-group) cows (p<0.001). In BETA-group cows, urea concentration in blood plasma decreased significantly compared to cows of CONT-group (p<0.001) but did not differ in total protein, albumin, glucose and total cholesterol content in cows of both groups. Occurrence of first post partum estrus decreased (p<0.001) in beta-carotene (BETA-group: 74 dpp) cows compared to control (CONTgroup: 81 dpp) cows. In this study, it was observed that the overall conception rate was higher (p<0.001) in BETA-group: 83.33% (cows pregnant: 10/12) and lesser in the CONT-group: 50.00% (cows pregnant: 6/12). The results of this study indicated that oral supplementation with beta-carotene increased the concentration of beta-carotene and decreased the concentration of urea in plasma and cows with higher blood plasma beta-carotene content improved fertility over cows with lower blood plasma beta-carotene content. © 2021 Agricultural Research Communication Centre. All rights reserved.
Effect of coating materials for microencapsulation of basil oil using spray drying
(Indian journals, 2020) Veena Paul; Arvind; Dinesh Chandra Rai; Shikha Pandhi; Ankit Seth
Ocimum basilicum L., commonly known as “sweet basil” is a plant with high medicinal values and antioxidant potential. Basil oil is rich in phenolics and terpenoid compounds and used as a potential antioxidant, antimicrobial and anti-inflammatory agent. Present research work was aimed to study the effect of wall materials for basil oil microencapsulation. Various wall materials, including sodium alginate (SA) and sodium caseinate (SC), were combined with maltodextrin (MD) in two different ratios (1:2 and 1:1) were used for microencapsulation through spray drying. Among the evaluated wall materials, a combination of MD+SA at a ratio of 1:1 bestowed excellent performance both in terms of encapsulation efficiency and morphological characteristics of the prepared basil oil microcapsules. © 2020, IndianJournals.com. All rights reserved.
Effect of dietary supplementation of linseed (Linum usitatissimum) on the growth performance and lipid profile of broiler chickens
(Indian Council of Agricultural Research, 2022) Aman Rathaur; Dinesh Chandra Rai; Vinod Bhateshwar; Uday Pratap Singh
[No abstract available]