Browsing by Author "Pramod Kumar Nanda"

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Biopreservation in Meat and Meat Products
(CRC Press, 2024) Annada Das; Dipanwita Bhattacharya; Pramod Kumar Nanda; Santanu Nath; Arun K. Das
Meat and meat products are prone to spoilage caused by microbial growth and chemical deterioration, leading to nutrient losses and unpleasant odours and flavours. Traditional preservation techniques, including the use of additives and preservatives, are widely used to enhance safety and prolong shelf life, but consumers increasingly demand minimally processed products without synthetic additives. Biopreservation, which utilizes a protective microbiota such as lactic acid bacteria (LAB), is a promising approach to maintaining the microbiological quality and safety of meat-based products. LAB produce antibacterial metabolites and ribosomal-synthesized antimicrobial peptides, particularly bacteriocins, which have antimicrobial property against various pathogenic and deteriorating bacteria. Bacteriocins can extend shelf life and reduce the need for synthetic preservatives and can be incorporated into active packaging or added as starter or protective cultures for fermented meats. Another approach is phage therapy and predatory bacteria, which use virulent bacteriophages and predatory bacteria to target and eliminate harmful bacteria. However, large-scale applications of bacteriocins are limited due to their narrow antimicrobial spectrum and varying stability in different food matrices. Therefore, bacteriocins, combined with hurdle concepts such as active packaging, are often used to improve safety by reducing the effect of spoilage microorganisms and improving sensory characteristics such as flavour, texture, aroma, and shelf-life of meat products. This chapter discusses microbial composition of meat, biopreservation strategies and its application for enhancing safety and their shelf-life along with different regulatory frameworks related to it. © 2024 Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres and Sara Arbulu.
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
(Springer Science and Business Media Deutschland GmbH, 2023) Arun K. Das; Dipanwita Bhattacharya; Annada Das; Santanu Nath; Samiran Bandyopadhyay; Pramod Kumar Nanda; Mohammed Gagaoua
The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed meat through different thermo-processing techniques, such as smoking, grilling, barbecuing, roasting, and frying, which involve abnormal high-temperature treatments and extruded fuels. These carbonaceous compounds with two or more cyclic benzene rings are highly stable and toxic, and their generation is enhanced by faulty thermal processing techniques, contaminated raw materials, and environmental pollution. Based on their degree of toxicity, Benzo[a]pyrene (B[a]P) is recognized as the most probable human carcinogen among different fractions of PAHs by the European Commission Regulation (EC-No.1881/2006). Furthermore, the association between dietary PAHs exposures and their role as carcinogen in human beings has been reported clinically. Therefore, it is necessary to focus on prevention and control of PAHs formation in processed meat products through various strategies to avert public health concerns and safety issues. Accordingly, several approaches have been used to reduce the risk of PAHs formation by employing safe processing systems, harmless cooking methods, marination by natural plant components, use of biological methods etc. to eliminate or reduce the harmful effects of PAHs in the food system. This review provides a comprehensive insight into the occurrence and formation of PAHs in meat and meat products and their toxicological effects on human beings. Furthermore, the different cost-effective and environment friendly methods that have been employed as “green strategies” to mitigate PAHs in meat and meat products at both household and commercial levels are discussed. Graphical Abstract: [Figure not available: see fulltext.]. © 2023, Springer Nature Switzerland AG.
Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products
(Multidisciplinary Digital Publishing Institute (MDPI), 2022) Pramod Kumar Nanda; Dipanwita Bhattacharya; Jyotishka Kumar Das; Samiran Bandyopadhyay; Daniel Ekhlas; Jose M. Lorenzo; Premanshu Dandapat; Laura Alessandroni; Arun K. Das; Mohammed Gagaoua
The meat industry requires prompt and effective control measures to guarantee the quality and safety of its products and to avert the incidence of foodborne illnesses and disease outbreaks. Although standard microbiological methods and conventional analytical techniques are employed to monitor the quality and safety, these procedures are tedious and time-consuming, require skilled technicians, and sophisticated instruments. Therefore, there is an urgent need to develop simple, fast, and user-friendly hand-held devices for real-time monitoring of the quality of meat and meat products in the supply chain. Biosensors and chemical indicators, due to their high sensitivity, specificity, reproducibility, and stability, are emerging as promising tools and have the potential for monitoring and controlling the quality (freshness and sensory traits such as tenderness) and safety (metabolites, contaminants, pathogens, drug residues, etc.) of muscle foods. In this review, the application of biosensors in the meat industry and their emerging role in the quantification of key meat quality components are discussed. Furthermore, the role of different biosensors to identify and detect contaminants, adulterants, pathogens, antibiotics, and drug residues in meat and meat products is also summarized. © 2022 by the authors.
Exploring the synergistic effects of plant powders and essential oil combination on the quality, and structural integrity of chicken sausages during storage
(Springer Nature, 2025) Annada Das; Subhasish Biswas; Kaushik Satyaprakash; E. Raja Ravi Teja; Dipanwita Bhattacharya; Souti Prasad Sarkhel; Gopal Patra; Pramod Kumar Nanda; Jessy Bagh; Arun K. Das
This study investigated the synergistic effects a novel natural preservative, ‘Combination B’—comprising of powders of roselle and moringa flowers combined with cinnamon essential oil in a ratio of 5.5:4:0.5 in preserving the quality and structural integrity of chicken sausages stored at 4 ± 1 °C for 20 d. Fourier-transform infrared (FTIR) spectroscopy identified 31 functional groups, including alcohols and aromatics. Antioxidant activity was confirmed through 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅⁺) (50.56 µg/mL) and ferric reducing antioxidant power (FRAP) (437.09 µMol Fe²⁺/g) assays. Five chicken sausage groups: C1 (no preservative), C2 (150 ppm sodium nitrite), and three treatments with varying levels of Combination B (%) and sodium nitrite (ppm) viz. T1B (0.25% + 75 ppm), T2B (0.50% + 50 ppm), and T3B (1.00% + 0 ppm) were formulated. Amongst test samples, Combination B (T3B) significantly (p < 0.05) improved cooking yield (98.46% vs. 97.19%), reduced spoilage indicators viz. pH (6.13–6.23 vs. 6.29–6.51), water activity (0.972–0.969 vs. 0.970–0.965), peroxide value (0.79–3.52 meq/kg vs. 0.85–6.03 meq/kg), and total volatile basic nitrogen (4.27–19.88 mg/100 g vs. 4.32–28.24 mg/100 g) of sausages during storage study, when compared to control (T3B vs. C1). The color analysis revealed lower L* (lightness) and b* (yellowness), but higher a* (redness) values in treated sausages. Histological and scanning electron microscopy (SEM) analyses confirmed better structural integrity in Combination B-treated samples. Overall, Combination B effectively preserved the quality and microstructure of chicken sausages, thus demonstrated its potential as a safer, and natural alternative to synthetic preservatives for health-conscious consumers. © The Author(s) 2025.
Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview
(Institute of Meat Hygiene and Technology, 2023) Mohammed Gagaoua; Laura Alessandroni; Annada Das; Melisa Lamri; Dipanwita Bhattacharya; Pramod Kumar Nanda; Arun K. Das
Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high‑quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as pro‑ duction systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre‑slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high‑quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry. © 2023 The Author(s).
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
(MDPI, 2022) Dipanwita Bhattacharya; Pramod Kumar Nanda; Mirian Pateiro; José M. Lorenzo; Pubali Dhar; Arun K. Das
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides—especially bacteriocins—can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed. © 2022 by the authors.
Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative
(Multidisciplinary Digital Publishing Institute (MDPI), 2024) Annada Das; Subhasish Biswas; Kaushik Satyaprakash; Dipanwita Bhattacharya; Pramod Kumar Nanda; Gopal Patra; Sushmita Moirangthem; Santanu Nath; Pubali Dhar; Arun K. Verma; Olipriya Biswas; Nicole Irizarry Tardi; Arun K. Bhunia; Arun K. Das
Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography–Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049–0.098 mg/mL and 0.098–0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37–100 °C) and pH (2–6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation. © 2024 by the authors.