Browsing by Author "Nitya Sharma"

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Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies
(MDPI, 2022) Pradeep Kumar; Akansha Gupta; Dipendra Kumar Mahato; Shikha Pandhi; Arun Kumar Pandey; Raveena Kargwal; Sadhna Mishra; Rajat Suhag; Nitya Sharma; Vivek Saurabh; Veena Paul; Manoj Kumar; Raman Selvakumar; Shirani Gamlath; Madhu Kamle; Hesham Ali El Enshasy; Jawahir A. Mokhtar; Steve Harakeh
Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security. © 2022 by the authors.
Chemical kinetic modeling of nutricereal based fermented baby food for shelf life prediction
(Bentham Science Publishers, 2019) Prasad Rasane; Alok Jha; Sawinder Kaur; Vikas Kumar; Nitya Sharma
Background: A nutricereal based fermented baby food was investigated to predict its shelf life using chemical kinetic modeling. An optimized baby food formulation, packaged in metalized polyester packets was stored at accelerated conditions for 180 days and analyzed for hydroxy methyl furfural (HMF), thiobarbituric value (TBA), free fatty acid content (FFA) and sensory characteristics. Result: Shelf life model based on chemical and sensory acceptability was derived using Arrhenius equation modeling. Thus, the baby food had a predictive shelf life of 54 weeks when stored at 10°C in metalized polyester based on the chemical (HMF, TBA and FFA) and sensory (overall acceptability) characteristics. A most suitable model based on FFA was developed considering lowest root mean square (RMS) percentages and least deviations in actual and predicted values. Conclusion: Chemcial kinetics could be applied to determine the shelf life of the fermented baby foods. HMF, TBA and FFA play key role in the shelf life of the stored fermented product. A model based on FFA is most suitable to determine the shelf life of the powdered nutricereal based fermented baby food packged in metalized polyster, stored at 10°C. © 2019 Bentham Science Publishers.
Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies
(MDPI, 2022) Madhu Kamle; Dipendra Kumar Mahato; Akansha Gupta; Shikha Pandhi; Nitya Sharma; Bharti Sharma; Sadhna Mishra; Shalini Arora; Raman Selvakumar; Vivek Saurabh; Jyoti Dhakane-Lad; Manoj Kumar; Sreejani Barua; Arvind Kumar; Shirani Gamlath; Pradeep Kumar
Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre-harvest, harvest, and post-harvest stages. CIT can be usually found in beans, fruits, fruit and vegetable juices, herbs and spices, and dairy products, as well as red mold rice. CIT exerts nephrotoxic and genotoxic effects in both humans and animals, thereby raising concerns regarding the consumption of CIT-contaminated food and feed. Hence, to minimize the risk of CIT contamination in food and feed, understanding the incidence of CIT occurrence, its sources, and biosynthetic pathways could assist in the effective implementation of detection and mitigation measures. Therefore, this review aims to shed light on sources of CIT, its prevalence in food and feed, biosynthetic pathways, and genes involved, with a major focus on detection and management strategies to ensure the safety and security of food and feed. © 2022 by the authors. icensee MDPI, Basel, Switzerland.
Detection of adulteration in milk: A review
(Blackwell Publishing Ltd, 2017) Amrita Poonia; Alok Jha; Rajan Sharma; Harikesh Bahadur Singh; Ashwini Kumar Rai; Nitya Sharma
Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP-HPLC, LC-GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA-based methods and MALDI-MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real-time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration. © 2016 Society of Dairy Technology
Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties
(Springer India, 2015) Mahwash Jafri; Alok Jha; Prasad Rasane; Nitya Sharma
Thermally processed, ready-to consume dhal with natural sensory attributes was developed. Product optimization was done using two variables, retort process time and ratio of water to dhal. Dhal were packed in retortable pouches and processed in a stationary air–steam retort. The product was characterized by a short lag period for the heating curve, jh (0.52–0.64), small heating rate index, fh (3.9–6.5 min) and a short lag factor for the cooling curve, jc (0.53–0.73) implying essentially convective heating regime. The total process time (B’) was 11.56–40.25 min for Fo value of 2.30–27.30 min. Process time of 25 min at 121 °C and ratio of water to dhal of 2.5 yielded a product that was microbiologically safe as well as sensorily acceptable. During storage, chemical parameters like thiobarbituric acid and free fatty acid increased, while pH decreased with concomitant decrease in sensory scores. Textural properties like, consistency, cohesiveness and index of viscosity underwent a significant (P < 0.05) increase during the storage. © 2014, Association of Food Scientists & Technologists (India).
Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk-Based Germinated Foxtail Millet Porridge
(Blackwell Publishing Inc., 2018) Nitya Sharma; Tanweer Alam; S.K. Goyal; Sana Fatma; Sheetaal Pathania; Keshavan Niranajan
Abstract: Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra-high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 °C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 °C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (thick and uniformly colored texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (uneven, decolored, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (P < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge. Practical Application: The quality and sensory attributes, evaluated for UHT treated and retort processed porridge samples during the storage period of 180 days, were found to be contradictory. Based on the results of CATA sensory analysis, the shelf life of UHT treated and retort processed porridge samples was predicted to be more than 6 months. Therefore, both UHT treatment and retort processing can be effectively applied to prepare a ready to eat milk based porridge using germinated foxtail millet grains. © 2018 Institute of Food Technologists®
Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour
(Springer New York LLC, 2018) Nitya Sharma; S.K. Goyal; Tanweer Alam; Sana Fatma; Keshavan Niranjan
Foxtail millet is one of the commonly cultivated, nutritionally competitive source of protein, fibre, phytochemicals and other micronutrients, as compared to major cereals like wheat and rice. Considering the potential of these grains, the high pressure processed flours of germinated (GFMF) and non-germinated foxtail millet (NGFMF) grains were studied for its functional, moisture sorption and thermodynamic properties. Germination and high-pressure processing of foxtail millet grains significantly improved the functional properties of the flour. Apart from this, the moisture sorption isotherms of both the flours were determined at 10, 25 and 40 °C and the sorption data was fitted to Guggenheim-Anderson-De Boer (GAB) sorption model. The monolayer moisture content for NGFMF and GFMF ranged between 3.235–2.364 and 2.987–2.063 g g−1, respectively. The isosteric heat of sorption ranged between − 76.35 to − 38.23 kJ mol−1 for NGFMF and 172.55 to − 34.02 kJ mol−1 for GFMF at a moisture range of 0 to 36%, whereas, the integral entropy of sorption for NGFMF ranged between − 0.404 and − 0.120 kJ mol−1 K−1 and for GFMF between − 0.667 and − 0.383 kJ mol−1 K−1. Along with the validation of the compensation theory, the values of spreading pressures lied in the range of 0–0.078 J m−2 for NGFMF and 0– 0.124 J m−2 for GFMF, while, the glass transition temperatures ranged between 82.25 and 28.67 °C for NGFMF and from 51.11 to 11.83 °C for GFMF at all three temperatures. © 2017, Springer Science+Business Media, LLC.
Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains
(Academic Press, 2018) Nitya Sharma; S.K. Goyal; Tanweer Alam; Sana Fatma; Araya Chaoruangrit; Keshavan Niranjan
Foxtail millet is one of the few crops that can thrive under relatively few agricultural inputs and have valuable amount of nutritional components. Therefore, processing of foxtail millet for value addition to various food products can significantly help in economic development as well as enhancing food and nutritional security. This study deals with the effect of high pressure soaking on water uptake, gelatinization characteristics, and nutritional and anti-nutritional properties of foxtail millet grains. The results demonstrated that high pressure soaking of germinated foxtail millet grains significantly increased the water uptake, thereby increasing the degree of starch gelatinization of the flour to attain a maximum value of 64.93%. The effective diffusion coefficient of water was found to increase with increasing pressures and temperatures, reaching maximum value of 6.77 × 10−9 m2s−1 for germinated foxtail millet grains treated at 200 MPa and 60 °C. For germinated foxtail millet grain flour, the total phenolic content and antioxidant activity (FRAP assay) improved significantly, although the protein content did not vary significantly. Further, the levels of anti-nutrients (phytic acid and tannin) decreased with high pressure soaking, which conclusively establishes that the quality of foxtail millet grains and its flour can be improved by using high pressure soaking. © 2018 Elsevier Ltd
Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties
(Springer, 2015) Vishal Jain; Prasad Rasane; Alok Jha; Nitya Sharma; Anuj Gautam
Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N2, 98 % CO2 and 50%N2: 50%CO2). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N2: 50 % CO2and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days. © Association of Food Scientists & Technologists (India) 2014.
Foxtail millet: Properties, processing, health benefits, and uses
(Taylor and Francis Inc., 2018) Nitya Sharma; Keshavan Niranjan
Foxtail millet (Setaria italica L.) is one of the earliest cultivated crops, extensively grown in the arid and semi-arid regions of Asia and Africa, as well as in some other economically developed countries of the world where it is more commonly used as bird feed. This article presents a comprehensive review of the physicochemical and health-functional properties of foxtail millet, and the processing technologies employed to improve these properties and develop more palatable food products. Foxtail millet contains significant levels of protein, fiber, mineral, and phytochemicals. Anti-nutrients such as phytic acid and tannin present in this millet can be reduced to negligible levels by using suitable processing methods. The millet is also reported to possess hypolipidemic, low-glycemic index, and antioxidant characteristics. This review concludes that, like most millet varieties, foxtail millet remains under-utilized as a food source. It is however receiving increased research and commercial attention, especially because its cultivation is not too demanding from point of view of agricultural inputs and it can grow in difficult terrains. It would be reasonable to surmise that foxtail millet has a promising role to play in enhancing nutritional and food security. © 2018 Taylor & Francis.
MODERN APPROACHES IN FOOD PACKAGING WASTE MANAGEMENT
(Apple Academic Press, 2009) Nitya Sharma; Aastha Bhardwaj; Sukirti Joshi; J.K. Sahu; Sana Fatma
Due to the current state of eco-pollution produced by plastic packaging wastes that are usually found contaminating soils and fresh water, it is critical to develop a long-term solution, particularly for the food industry. As previously said, packaging wastes from foods makes about two-thirds of total volume of the packaging wastes, which is driven by a variety of factors such as rising economies, new products, public perception changes, consumerism, increases in income, population growth, and so on. Therefore, methods of treating and processing of food packaging wastes must be relooked to understand the environmental, economic, and social ramifications involved with food packaging waste management. Source reduction, recycling, composting, burning, and landfilling are all part of the traditional integrated waste management method. Although just by altering the process design of these conventional food packaging waste treatment methods, yet various modern green waste management approaches are now being developed. Therefore, this chapter presents system of waste generation in the sector of food and then provides an insight on the conventional as well as modern food packaging waste management approaches, finally giving a detailed comparison thereof. Additionally, the goal of this chapter would be to widen understanding of packaging waste treatment techniques in the food sector. © 2024 by Apple Academic Press, Inc.
Optimization of a process and development of a shelf life prediction model for instant multigrain dalia mix
(2013) Bhanu Pratap Singh; Alok Jha; Nitya Sharma; Prasad Rasane
Instant multigrain dalia mix based on sorghum, pearlmillet and maize was developed. Physicochemical changes in the dalia mix stored at 10, 25, 37 and 45C for 180 days were monitored. Hydroxy methyl furfural (HMF), free fatty acids (FFA) and thiobarbituric acid (TBA) value for the product increased significantly with increase in temperature and progression of storage period. The correlation between chemical reactions with the sensory properties of the product was determined to predict the shelf life. The activation energy (E a), Arrhenius constant (A0), Q10 value and other parameters like enthalpy, entropy and free energy of activation were determined. The reaction kinetics of HMF formation followed the first order reaction while change in TBA and formation of FFA followed the zero order reaction kinetics. The Ea, A0 and Q10 value for the change in TBA were 65.46 kJ/mol, 1.22 × 1011 M/week and 1.30, respectively. The potential shelf life of instant multigrain dalia mix was 71 weeks at 10C. Practical Applications Dalia is a traditional cereal and milk-based porridge, popularly consumed in the Indian subcontinent. It is commonly prepared using wheat, milk and sugar and has a poor shelf life. Coarse cereals such as sorghum, pearl millet and maize, offers nutritional advantages over wheat and rice. Development of a process for manufacture of multigrain dalia mix containing these coarse cereals, with a extended shelf life of more than 71 weeks at 10C could result in product diversification, value addition and export promotion of the product in the form of convenience food. © 2013 Wiley Periodicals, Inc.
Predictive modelling for shelf life determination of nutricereal based fermented baby food
(Springer India, 2015) Prasad Rasane; Alok Jha; Nitya Sharma
A shelf life model based on storage temperatures was developed for a nutricereal based fermented baby food formulation. The formulated baby food samples were packaged and stored at 10, 25, 37 and 45 °C for a test storage period of 180 days. A shelf life study was conducted using consumer and semi-trained panels, along with chemical analysis (moisture and acidity). The chemical parameters (moisture and titratable acidity) were found inadequate in determining the shelf life of the formulated product. Weibull hazard analysis was used to determine the shelf life of the product based on sensory evaluation. Considering 25 and 50 % rejection probability, the shelf life of the baby food formulation was predicted to be 98 and 322 days, 84 and 271 days, 71 and 221 days and 58 and 171 days for the samples stored at 10, 25, 37 and 45 °C, respectively. A shelf life equation was proposed using the rejection times obtained from the consumer study. Finally, the formulated baby food samples were subjected to microbial analysis for the predicted shelf life period and were found microbiologically safe for consumption during the storage period of 360 days. © 2014, Association of Food Scientists & Technologists (India).
Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds-a review
(Functional Food Institute, 2022) Dipesh Aggarwal; Aastha Bhardwaj; Anupreet Kaur Sobti; Sana Fatma; Nitya Sharma; Vasudha Bansal
Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits. © FFC 2022.
Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)
(Springer India, 2015) Abhinay Kumar Srivastava; Abhishek Dutt Tripathi; Alok Jha; Amrita Poonia; Nitya Sharma
In the present work Lactobacillus delbrueckii was used to utilize agro-industrial byproduct (cane molasses) for lactic acid production under submerged fermentation process. Screening of LAB was done by Fourier transform infra red spectroscopy (FTIR). Effect of different amino acids (DL-Phenylalanine, L-Lysine and DL-Aspartic acid) on the fermentation process was done by high performance liquid chromatography (HPLC). Central composite rotatable design (CCRD) was used to optimize the levels of three parameters viz. tween 80, amino acid and cane molasses concentration during fermentative production of lactic acid. Under optimum condition lactic acid production was enhanced from 55.89 g/L to 84.50 g/L. Further, validation showed 81.50 g/L lactic acid production. Scale up was done on 7.5 L fermentor. Productivity was found to be 3.40 g/L/h which was higher than previous studies with reduced fermentation time from 24 h to 12 h. Further characterization of lactic acid was done by FTIR. © 2014, Association of Food Scientists & Technologists (India).
Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food
(Springer India, 2015) Prasad Rasane; Alok Jha; Arvind Kumar; Nitya Sharma
Cereal blends containing pearl millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and oat (Avena sativa) in different ratios were processed (roasted and germinated) and also used as unprocessed flours followed by fermentation with Lactobacillus sp. (Lactobacillus casei and Lactobacillus plantarum). They were screened for total phenolic content (TPC), phytic acid content (PAC) and free radical scavenging activity (FRSA). A formulation with the highest TPC, FRSA and the lowest PAC was selected to optimize a nutricereal based fermented baby food containing selected fermented cereal blends (FCB), rice-corn cooked flour (RCF), whole milk powder (WMP), whey protein concentrate (WPC) and sugar. The optimized baby food formulation contained 37.41 g 100 g−1 FCB, 9.75 g 100 g−1 RCF, 27.84 g 100 g−1 WMP, 5 g 100 g−1 WPC and 20 g 100 g−1 sugar. It had high protein, vitamin, minerals, as well as good quantity of carbohydrates and fat, to fulfil the nutritional needs of preschool children of age 1–3 years. The nutricereal based fermented baby food showed high water absorption capacity, dispersibility, wettability and flowability indicating good reconstitution properties. © 2014, Association of Food Scientists & Technologists (India).
Scope, Functions, and Novelty of Packaging Edibles
(Springer Nature, 2022) Nitya Sharma; Aastha Bhardwaj; Prashant Said; Sukirti Joshi; Amrita Poonia; J.K. Sahu
The idea of edible packaging has been around for a while, but now is the right time to ripe the idea to take hold in the food industry. Due to the prevailing adverse conditions of environmental pollution caused by plastic wastes that endup in soil and freshwater, it has become imperative to find a sustainable packaging solution to replace single-use, lightweight polyethylene polymer plastics for retail marketing. Edible films have been in focus for this purpose because of their biodegradability and additional advantages like partial permeability to moisture and oxygen, along with its role as a carrier of functional ingredients (antimicrobials and antioxidants). Natural biopolymers like starch-based biodegradable edible films are widely accepted because of its competence and abundance. In addition to this, they are easily extractable with high yields, do not affect sensory properties of the food, and can be consumed without any health concerns. They are also found to be significantly cost-effective because of its availability from a wide range of agricultural sources such as cereals or legumes and their by-products, tubers, unripe fruits, and other plant storage organs. The literature suggests that starch-based edible films are based on five main raw materials: corn, maize, wheat, potato, sweet potato, and cassava. And in the recent years, corn starch has been widely used as a raw material for biodegradable polymer production. This chapter discusses the present status of the various sources used to produce starch-based edible films, novelty in starch-based edible packaging, and their effect on the shelf life of certain category of foods.
Ultra-high temperature (UHT) processing: Technological significance and updates
(Bentham Science Publishers, 2020) Prasad Rasane; Nitya Sharma; Sana Fatma; Sawinder Kaur; Alok Jha; Damanpreet Kaur; Jyoti Singh
Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as re-mote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room tem-perature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequi-sites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the ad-vantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk. © 2020 Bentham Science Publishers.