Browsing by Author "Meenakshi Garg"

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Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach
(American Chemical Society, 2024) Priyanka Kumari Singh; Rajni Chopra; Meenakshi Garg; Komal Chauhan; Neha Singh; Snigdha Homroy; Aparna Agarwal; Awdhesh Kumar Mishra; Madhu Kamle; Dipendra Kumar Mahato; Abhishek Dutt Tripathi
This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), p-anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability (p < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44.01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs. © 2024 The Authors. Published by American Chemical Society.
Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy
(Elsevier Ltd, 2025) Priyanka Prajapati; Chhavi Porwal; Meenakshi Garg; Neha Singh; Susmita Dey Dey Sadhu; Rajni Chopra; Eram S. Rao; Aparna Agarwal; Mοhd Alam Saeed; Safia Obaidur Rab; Dipendra Kumar Mahato; Pradeep Harish Kumar; Madhu Kamle; Abhishek Dutt Tripathi
Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications. © 2025 The Authors
Valorization of agro-waste of pea: challenges, current developments, and circular bioeconomy
(Elsevier Ltd, 2025) Aparna Agarwal; Shivani Chauhan; Chhaya Kumari; Naina Mathur; Vinay Balodi; Muskan Kumari Gupta; Meenakshi Garg; Rajni Chopra; Abhishek J. Gupta; Rajeev Kumar Arya; Abhishek Dutt Tripathi
Proper disposal of food waste is crucial for the environment, where valorization of food waste emerges as a promising solution. Pea peel extracts contain high levels of polyphenols, known for their antioxidant and anti-inflammatory properties. Dietary fiber found in pea peel offers numerous health benefits, including improved digestion, weight management, and a reduced risk of chronic diseases. Pea peel can be converted into biodegradable film with desired mechanical and barrier qualities by extraction and processing procedures, which can be used to provide a greener option to regular plastic packaging. Additionally, pyrolysis of pea peel yields biochar, a carbon-rich substance with important agricultural and environmental advantages. The lignocellulosic nature of pea peel enables its transformation into biosorbents. Pea peel biosorbents are a sustainable choice for water filtration and environmental cleanup because of their wide availability, low cost, and environmental friendliness. © 2024