Browsing by Author "M. Kumar Singh"

Now showing 1 - 5 of 5

A2 Milk: Status, Technology, and Limitations
(Springer Science+Business Media, 2025) M. Kumar Singh; Somaina Basumatary; Choni Das; Ankur Aggarwal; Priya Dhyani
Milk is a nutritionally and technologically unparalleled liquid food that plays a pivotal role in the rapidly expanding food industry. This chapter examines emerging trends within the A[[sup]]2[[/sup]] milk sector, focusing on the distinction between A[[sup]]1[[/sup]] and A[[sup]]2[[/sup]] milk and their respective applications. A[[sup]]2[[/sup]] milk has garnered significant attention due to its potential health benefits, particularly in mitigating issues associated with the BCM-7 peptide, thus appealing to health-conscious consumers and contributing as an alternative. However, its unique technological properties present certain challenges in dairy product manufacturing. Despite advancements, limited research exists on the effects of processing methods on A[[sup]]2[[/sup]] milk. This chapter aims to investigate the differences between A1 and A2 milk, the current status, technological progress, and the challenges associated with A[[sup]]2[[/sup]] milk, providing clarity on these topics for further exploration. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Advanced Biotechnological Tools and Techniques for Muscle Food Identification
(Springer Science+Business Media, 2025) Dipanwita Bhattacharya; Annada Das; Kaushik Satyaprakash; M. Kumar Singh
An increased consumer willingness to consume meat and processed meat products has heightened concerns about adulteration and fraudulent substitutions, raising serious issues related to food safety and the meat industry’s credibility. Health, allergy, economy, and religious considerations, such as the prohibition of pork in Islamic and Jewish practices, further complicate factors influencing consumption. Accurate labelling, including certifications like Halal and Kosher, purity of species meat, along with ensuring meat is free from genetically modified organisms (GMOs), is vital for empowering consumers and promoting fair trade practices. Meat authentication, which means scientifically validating key characteristics like species, breed, sex, age, geographical origin, and quality, is essential in the fight against food fraud. Regulatory frameworks, such as the EU’s General Food Law and the US FSMA, are crucial for ensuring food authenticity and safety. Systems for livestock traceability, created to monitor meat products from farm to table, are key in maintaining product integrity. Various techniques, both traditional and advanced, including DNA-based methods, protein profiling, and AI-driven technologies, are used for precise species identification and fraud detection in meat. Although there are obstacles in implementing these techniques, advancements in technology are improving the accuracy, efficiency, and dependability of meat authentication, thus ensuring consumer trust, safeguarding public health, and adhering to ethical and regulatory norms. This chapter outlines the importance of meat authentication processes, including prevalent types of meat fraud, traditional and contemporary methods, their applications in the meat sector, challenges faced, and future trends. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Animal-Based Food Waste and By-product Utilization
(Springer Science+Business Media, 2025) M. Kumar Singh; Himanshu Mishra; Prajasattak Kanetkar; Arvind P. Kumar; Vishal Kumar; Pawan Katole
Production and post-production processes in meat, dairy, and fish industries produce large quantities of waste and different by-products. These materials are generally discarded without any significant utilization by humans. Meat industry waste products such as liver, kidney, heart, stomach, tongue, blood, bone, etc., are rich in nutrition required for humans (as diet), animals (as feed), and soil (as fertilizer). In the dairy industry, whey (cheese), skim milk (cream), ghee residue (ghee), buttermilk (Chhach), etc., are the by-products of production line. All these by-products are composed of high nutritional components such as proteins, unsaturated fats, minerals, bioactive peptides, etc. Fishery industry waste is rich in collagen and omega-3 fatty acid content. These precious wastes need to be utilized without exposing them directly to the surroundings. Without processing, the high content of insoluble organic (blood compositions, wastewater, etc.) waste items also acts as an environmental hazard. High rate of mineral deposition in soil causes toxicity effects on human, plant, and marine ecology. So this chapter is focused on nutritional values and processing of the waste material for decreasing waste and converting waste to wealth. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
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)
HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack
(Elsevier B.V., 2025) Tomaly Saha; M. Kumar Singh; Dinesh Chandra Rai; Arvind P. Kumar
Globally, there is a surge in the demand for functional snacks in the food industry. The utilization of unripened fruits and millet grains in developing ethnic products is greatly enhanced. In recent years, omics methodologies have emerged as quantitative and qualitative approaches for screening various functional foods. This study explores the development of Murukku snacks incorporating green banana flour (GBF) and millet. Additionally, it investigates several metabolites in the developed Murukku using liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS/Orbitrap). GBF and millets contain a wide range of phytochemicals that aid the functionality of the ethnic snack. A total of 40 major metabolites, including ginsenoside, orotic acid, campesteryl glucoside, tocotrienol, apigenin, etc. were determined in the snack which are involved in various health benefits. Identified bioactive compounds are known for their anti-carcinogenic, anti-diabetic, anti-inflammatory, neuroprotective, anti-CVD, etc. attributes. The principal component analysis (PCA) plots were drawn to reveal the pattern of the bioactive compounds formed in the Murukku sourced from GBF and millets during the snack development. This study has shown the developed Murukku snack is a functional food owing to multifaceted health benefits. Also, research has provided new opportunities for developing unripened fruits and millet-based snacks and investigating their bioactivity and functionality with different foodomics tools. © 2025 Elsevier B.V.