Browsing by Author "Kajal Dhawan"

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Antioxidant and antimicrobial potential of selected varieties of piper betle L. (Betel leaf)
(Academia Brasileira de Ciencias, 2018) Chayanika Sarma; Prasad Rasane; Sawinder Kaur; Jyoti Singh; Joginder Singh; Yogesh Gat; Umar Garba; Damanpreet Kaur; Kajal Dhawan
Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan and Banarasi paan were used. Biochemical tests such as proximate analysis (moisture, ash, protein, lipids, minerals viz., sodium and potassium), antioxidant activity tests (DPPH radical scavenging activity, total phenolics, ascorbic acid, reducing power) and antimicrobial test (antibacterial and antifungal susceptibility test) against four pathogens viz., B. subtilis, E. coli, A. niger and S. cerevisiae were determined. Ethanolic extract had the highest antioxidant activity (89.46% inhibition), while the aqueous extract exhibited lowest antioxidant activity (62.03% inhibition). With increasing concentration (5, 10, 25 and 50 µg/mL), the reducing power of leaf extracts also increased. The ascorbic acid was not significant in Banarasi paan (5.21mg/100 g) and Meetha paan (5.20mg/100 g). The highest antibacterial activity of ethanolic extract (Banarasi paan) may be attributed to the presence of phytosterols in the leaf varieties. Antioxidant and antimicrobial potential study will help to build a database and promote the utilization of betel leaf as a medicinal herb. © 2018, Academia Brasileira de Ciencias. All rights reserved.
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.
Effect of processing on vital chemical components of button mushroom
(Blackwell Publishing Inc., 2020) Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Sushma Gurumayum; Navneet Kaur; Neeru Gupta; Damanpreet Kaur
The processing conditions for mushroom (Agaricus bisporous) were optimized for optimal nutrient retention. Pretreatments, namely blanching (hot water, frying, microwave, and steam blanching) and osmotic dehydration were considered as variables at different temperatures and salt concentrations (5–20%). After blanching, the different times of deactivation of catalase enzyme were noted for both with and without calcium chloride (2%) treatments. Phytochemicals such as total phenolic content, ascorbic acid, flavonoids, and the free radical scavenging activity were analyzed. Microwave blanching (mushroom treated with 2% calcium chloride) at 1080 W for 30 s was found to be the most appropriate among all the other types of blanching techniques. Further, osmotic dehydration was performed at different salt concentrations and time for the microwave blanched sample. Samples with 15% sodium chloride treatment for 10 min retained, the maximum nutritional compounds according to experimental analysis. Mathematical modeling using the Peleg model was used and mushrooms treated with 10% salt concentration was found to have the least root mean square error values, which was thus chosen to be the most appropriate salt concentration. The functional components of button mushroom are thus most appropriately preserved by treating them with calcium chloride (2%), microwave blanched (1080 W, 30 s), followed by osmotic dehydration (10–15% NaCl for 10 min). Practical applications: Thermal processing of mushrooms is the most common technique used in the processing of mushrooms commercially. By understanding the best possible technique the nutritional losses to the product could be reduced extensively, adding to nutritional security. Mathematical modeling used could be used to generate the desired response economically for a variable set of conditions for mushroom processing. © 2019 Wiley Periodicals, Inc.
Fad diets: Dietary dilemmas, predicaments, and recommendations for its use
(Bentham Science Publishers, 2020) Jyoti Singh; Prasad Rasane; Vidisha Tomer; Sawinder Kaur; Yogesh Gat; Kajal Dhawan; Dipendra K. Mahato; Vikas Kumar
The health issues, mainly overweight and obesity are the growing concerns nowadays due to the associated factors and lifestyle changes which significantly have increased the individual’s health care expenditures. Fad diets are promoted as the easiest and simplest way of shedding the extra weight despite the availability of several treatments available. The prevention and treatment measures, including modification in lifestyle, dietary pattern, and physical activity, are the foundation of weight loss. However, the standard treatment measures are not effective for certain populations as they require long time adherence, which leads to the search for other approaches like fad diet. We steered a comprehensive literature review to present the facts related to fad diets to their efficacy and sustainability. Although fad diets have yielded tremendous positive results in weight loss and cardiovascular risk prevention, the studies reported death in long-term interventions and the results and some of them show side effects too. Randomized controlled trials have significantly reported weight loss in comparison with the popular fad diets; however, persisting on the same diet has also reported kidney problems, ketosis, and other metabolic related problems. The conclusion of this critical review reported that gradual weight loss could be attained by the combination of lifestyle modifications, physical activity, and recommended dietary approaches. © 2020 Bentham Science Publishers.
Nutritional interventions and considerations for the development of low calorie or sugar free foods
(Bentham Science Publishers, 2020) Jyoti Singh; Prasad Rasane; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Dipendra K. Mahato; Sunita Malhotra; Chayanika Sarma; Damanpreet Kaur; Jayatee Bhattacharya
Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the over-consumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients. © 2020 Bentham Science Publishers.
Nutritional interventions for elderly and considerations for the development of geriatric foods
(Bentham Science Publishers, 2019) Damanpreet Kaur; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Dipendra Kumar Mahato; Anirban Dey; Kajal Dhawan; Sudhir Kumar
The process of aging is characterized by numerous changes in the body which has an overall negative effect on the health and lifestyle of elderly. Nutrition deserves special attention as an individual reaches old age. It plays a vital role in affecting the quality of life, including physical, mental and social health. The physiological decline in food intake is very common among older age and this result in nutritional deficiencies. These increased nutritional deficiencies are the major risk factors for certain chronic diseases and deteriorated age related health. Thus, the adoption of nutritional intervention can be a measure to tackle the current situation of nutritional deficiencies and promote a healthy lifestyle. © 2019 Bentham Science Publishers.
Occurrence, impact on agriculture, human health, and management strategies of zearalenone in food and feed: A review
(MDPI AG, 2021) Dipendra Kumar Mahato; Sheetal Devi; Shikha Pandhi; Bharti Sharma; Kamlesh Kumar Maurya; Sadhna Mishra; Kajal Dhawan; Raman Selvakumar; Madhu Kamle; Awdhesh Kumar Mishra; Pradeep Kumar
Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Zearalenone (ZEN), a mycotoxin categorized as a xenoestrogen poses structural similarity with natural estrogens that enables its binding to the estrogen receptors leading to hormonal misbalance and numerous reproductive diseases. ZEN is mainly found in crops belonging to temperate regions, primarily in maize and other cereal crops that form an important part of various food and feed. Because of the significant adverse effects of ZEN on both human and animal, there is an alarming need for effective detection, mitigation, and management strategies to assure food and feed safety and security. The present review tends to provide an updated overview of the different sources, occurrence and biosynthetic mechanisms of ZEN in various food and feed. It also provides insight to its harmful effects on human health and agriculture along with its effective detection, management, and control strategies. Copyright: © 2021 by the authors.
Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage
(ISEKI Food Association, 2021) Anjali Sharma; Prasad Rasane; Anirban Dey; Jyoti Singh; Sawinder Kaur; Kajal Dhawan; Ashwani Kumar; Hari Shankar Joshi
A process for preparation of a microgreen and fruit based beverage was optimized using spin- ach (Spinacia oleracea) microgreen, pomegranate (Punicagranatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sediment- ation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The op- timized beverage had 17.26 mL 100 mL—1spinach microgreen juice, 57.07 mL 100 mL—1pomegranate juice, 1.01 g 100 g—1sugar and 24.66 mL 100 mL—1pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron) and vitamins (vitamin C), and bioactive compounds (total phenols and total carotenoids), and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive com- pounds present in juice were designed to help reduce oxidative stress during in ammatory cases such as arthritis. Copyright ©2021 ISEKI-Food Association (IFA)
Optimization of a process for microgreen and fruit-based functional beverage
(Academia Brasileira de Ciencias, 2020) Priyanka Sharma; Anjali Sharma; Prasad Rasane; Anirban Dey; Asish Choudhury; Jyoti Singh; Sawinder Kaur; Kajal Dhawan; Damanpreet Kaur
Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species. © 2020, Academia Brasileira de Ciencias. All rights reserved.
Patulin in food: A mycotoxin concern for human health and its management strategies
(Elsevier Ltd, 2021) Dipendra Kumar Mahato; Madhu Kamle; Bharti Sharma; Shikha Pandhi; Sheetal Devi; Kajal Dhawan; Raman Selvakumar; Diwakar Mishra; Arvind Kumar; Shalini Arora; Namita Ashish Singh; Pradeep Kumar
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies. © 2021 Elsevier Ltd
Utilization of Foeniculum vulgare in herbal candy preparation and analysing its effect on the physico-chemical and sensory properties
(Indian Academy of Sciences, 2019) Rekha Kailey; Kajal Dhawan; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Bhanu Pratap Singh; Navneet Kaur; Damanpreet Kaur
Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sundrying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable. © 2019 Indian Academy of Sciences.