Browsing by Author "Priya Dhyani"

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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.
Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS
(Elsevier B.V., 2024) Vishal Kumar; Arvind Kumar; Manish Kumar Singh; Priya Dhyani; Himanshu Mishra; Dinesh Chandra Rai
The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers. © 2024 The Author(s)
Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential
(Wiley-Hindawi, 2024) K. Hinokali Jakha; Chhaya Goyal; Priya Dhyani; Dinesh Chandra Rai; Baljeet Singh Saharan; Sanju Bala Dhull; Joginder Singh Duhan
The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut. © 2024 K. Hinokali Jakha et al.
Development and characterization of probiotic Ragi-based composite dairy product
(Springer, 2024) Shweta Kumari; Priya Dhyani; Aayushi Mishra; Chhaya Goyal; Dinesh Chandra Rai; Baljeet Singh Saharan; Joginder Singh Duhan
This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83 µg GAE/ml & 374.94 µg GAE/ml), and Total Flavonoid Content (14.58 mg QE/ml & 15.36 mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6–7 log CFU/ml) for 21 days at 4 °C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Development and characterization of probiotic Ragi-based composite dairy product
(Springer, 2025) Shweta Kumari; Priya Dhyani; Aayushi Mishra; Chhaya Goyal; Dinesh Chandra Rai; Baljeet Singh Saharan; Joginder Singh Duhan
This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83 µg GAE/ml & 374.94 µg GAE/ml), and Total Flavonoid Content (14.58 mg QE/ml & 15.36 mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6–7 log CFU/ml) for 21 days at 4 °C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Development and Optimization of Black Rice-based Instant Idli Mix Powder
(Enviro Research Publishers, 2025) Priya Dhyani; Durga Shankar Bunkar; Zakarya Ali Saleh Al-Zamani; Suneel Kumar Goyal
The present study aimed to develop a convenient instant mix for a traditional Indian breakfast dish, idli, by incorporating black rice—a potential "superfood"—as a substitute for conventionally used polished rice. The optimization of black rice and black gram content in the Black Rice-Based Instant Idli Mix Powder (BRIIP) was done using a two-factor Central Composite Rotatable Design. The formulation comprising 20 g (34%) of black rice and 38.24 g (66%) of black gram was found to be optimum. Nutritional and physico-chemical assessments of the optimized BRIIP were performed. The BRIIP showed DPPH inhibition activity, total phenolic content, and total flavonoid content of 58.24%, 402.33±7.85 mg GAE/100g, and 50.75±5.11 mg QE/100g, respectively. The idli prepared using reconstitution of BRIIP showed satisfactory sensory properties. The shelf-life analysis of the BRIIP stored in LDPE pouches at room temperature (25 °C) revealed a 207.14% increase in free fatty acid and 574.41% increase in thiobarbituric acid reactive substances (TBARS) content from day 0 to day 28. Microbiological quality assessment revealed a 67.52% increase in the total plate count, while yeast, mold, and coliform counts remained nil throughout the storage. All the parameters of shelf-life evaluation remained within the acceptable range throughout the storage period. © 2025 The Author(s). Published by Enviro Research Publishers.
Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining
(Wiley-Hindawi, 2023) Chhaya Goyal; Priya Dhyani; Dinesh Chandra Rai; Swati Tyagi; Sanju Bala Dhull; Pardeep Kumar Sadh; Joginder Singh Duhan; Baljeet Singh Saharan
Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably. © 2023 Chhaya Goyal et al.
Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder
(Elsevier B.V., 2024) Sohan Lal Bajya; Durga Shankar Bunkar; Sunil Kumar Goyal; Manish Kumar Singh; Vinod Kumar Paswan; Shankar Lal; Priya Dhyani
The food waste of the fruit processing industry is rich in many bio-active components such as polysaccharides, polyphenols, peptides, etc. that own multifaceted health benefits. The valorization of this waste is an intriguing optimization method for various dairy products. Meanwhile, LC-MS-based foodomics has been an emerging approach for the quantitative and qualitative analysis of dairy foods. Untargeted metabolomics has been done of the optimized functional yogurt that contains different levels of unripened papaya peel powder (UPPP) using high-resolution mass spectroscopy for analysis of added bio-active components in the matrix. UPPP comprises a high content of phytochemicals which could give functionality and therapeutic effect to the Greek yogurt. A total of 36 functional metabolites have been identified which have various health-beneficial attributes. Kaempferol, ostruthin, putative carpaine derivatives, etc. are some of the metabolites of high importance with a wide area coverage in the metabolome. This work highlights the bioactivity of the UPPP and its prebiotic properties added to the functional yogurt as an independent ingredient. The incorporated plant-based ingredients like UPPP can effectively enhance the functional attributes of Greek yogurt, which is a potential synbiotic food. © 2024 The Author(s)
Magnetically separable Ag@Fe3O4-GO nanocomposites for SERS detection, removal of organic pollutants and oil from water, and antibacterial applications
(Royal Society of Chemistry, 2024) Keshav Sharma; Shukla Majhi; Renuka Singh; Surbhi Sharma; Priya Dhyani; Chhaya Goyal; Chandra Shekhar Pati Tripathi; Debanjan Guin
A facile wet chemical method was employed to synthesize magnetically separable Ag@Fe3O4-GO nanocomposites (NCs). The synthesized Ag@Fe3O4-GO NCs were characterized by different analytical techniques including X-ray diffraction (XRD), Raman, vibrating sample magnetometer (VSM), Brunauer-Emmett-Teller (BET), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). In the synthesized Ag@Fe3O4-GO NCs, the role of GO is to adsorb organic dyes from wastewater, superparamagnetic Fe3O4 nanoparticles (NPs) assist magnetic separation, and Ag NPs act as a SERS substrate for the detection of organic dyes and as a catalyst to reduce organic pollutants in the presence of a reducing agent (NaBH4). The catalytic efficiency of the synthesized Ag@Fe3O4-GO NCs was evaluated in the reduction of organic pollutants such as methylene blue (MB) in water under mild conditions. These nanocomposites are also efficient for the removal of lubricant oil from water by applying a simple external magnetic field. The composite also displays antibacterial activity towards Gram-positive and Gram-negative bacteria. © 2024 The Royal Society of Chemistry.
Prebiotic and Antioxidant Potential of Crude Pectin, Pectic Oligosaccharides, and Polyphenols Derived from Orange Peel
(Springer Science and Business Media B.V., 2025) Ramkinker Gupta; Priya Dhyani; Chhaya Goyal; Baljeet Singh Saharan
This study aims to evaluate the prebiotic potential and antioxidant activity of orange peel, and pectin (OPPec), polyphenol extract (OPPoly), and pectic oligosaccharides (OPPOS) derived from the peel by microwave-assisted extraction, ultrasound-assisted extraction and enzymatic hydrolysis, respectively and assessing their individual ability to support the growth of selected probiotic strains (Limosilactobacillus fermentum NCDC-141 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG)) and over selected enteric strains (Enterococcus faecalis (EF) and Escherichia coli (EC)). LF showed the highest growth rate when supplemented with 1% and 2% OPPoly (5.29 and 5.25 log CFU/mL, respectively), whereas LGG exhibited the highest growth rate when supplemented with 2% OPPOS (5.46 log CFU/mL) after a fermentation time of 24 h. The highest prebiotic activity score (PAS) was observed for 2% OPPoly with LGG (1.12) and LF (0.86) against EC. Additionally, OPPoly exhibited the highest antioxidant potential in terms of DPPH inhibition (93.73% and 4.05 mg ascorbic acid equivalent/g), total phenolic content (29.27 mg gallic acid equivalent), and total flavonoid content (10.54 mg quercetin equivalent/g), followed by OPP, OPPec, and OPPOS. FT-IR spectroscopy revealed characteristic chemical groups, while SEM imaging showed morphological variations associated with OPP and its fractions. These results suggest that OPPoly and OPPOS generated from waste by-products from the fruit and vegetable processing industry have the potential to selectively enhance the growth of probiotics compared to commensals, along with being a good source of antioxidants as commercial prebiotics and/or dietary supplements. © The Author(s), under exclusive licence to Springer Nature B.V. 2025.
Psychobiotics for Mitigation of Neuro-Degenerative Diseases: Recent Advancements
(John Wiley and Sons Inc, 2024) Priya Dhyani; Chhaya Goyal; Sanju Bala Dhull; Anil Kumar Chauhan; Baljeet Singh Saharan; Harshita; Joginder Singh Duhan; Gulden Goksen
Ageing is inevitable and poses a universal challenge for all living organisms, including humans. The human body experiences rapid cell division and metabolism until approximately 25 years of age, after which the accumulation of metabolic by-products and cellular damage leads to age-related diseases. Neurodegenerative diseases are of concern due to their irreversible nature, lack of effective treatment, and impact on society and the economy. Researchers are interested in finding drugs that can effectively alleviate ageing and age-related diseases without side-effects. Psychobiotics are a novel class of probiotic organisms and prebiotic interventions that confer mental health benefits to the host when taken appropriately. Psychobiotic strains affect functions related to the central nervous system (CNS) and behaviors mediated by the Gut-Brain-Axis (GBA) through various pathways. There is an increasing interest in researchers of these microbial-based psychopharmaceuticals. Psychobiotics have been reported to reduce neuronal ageing, inflammation, oxidative stress, and cortisol levels; increase synaptic plasticity and levels of neurotransmitters and antioxidants. The present review focuses on the manifestation of elderly neurodegenerative and mental disorders, particularly Alzheimer's disease (AD), Parkinson's disease (PD), and depression, and the current status of their potential alleviation through psychobiotic interventions, highlighting their possible mechanisms of action. © 2023 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.
Ultrasound-activated piezocatalytic degradation of Rhodamine B, Ofloxacin, and inactivation of E. coli by BaTiO3/CuO nanocomposites
(Elsevier Ltd, 2024) Renuka Singh; Mohd Ali; Keshav Sharma; Priya Dhyani; Chhaya Goyal; Chandra Shekhar Pati Tripathi; Debanjan Guin
Conventional piezoelectric materials like pure BaTiO3 nanoparticles face limitations due to the rapid recombination of charge carriers. In this study, we introduce BaTiO3/CuO nanocomposite to enhance piezocatalytic efficiency for environmental remediation. To address this, BaTiO3 nanoparticles were wrapped with CuO nanosheets, comprehensively characterized employing Scanning electron microscopy, Transmission electron microscopy, Energy dispersive X-ray spectroscopy, X-ray diffraction, Raman spectroscopy, Fourier transform-infrared spectroscopy and X-ray photoelectron spectroscopy. The nanocomposite demonstrated significant potential in degrading a cationic dye, Rhodamine B by 98.4 %, and an anionic dye named Methyl Orange by 65.3 %, when exposed to ultrasonication. It also effectively degraded Ofloxacin, a pharmaceutical pollutant, to about 83.0 % after 120 min utilizing piezo-activation of peroxymonosulphate. Additionally, the nanocomposite achieved 99.0 % inactivation of Escherichia coli bacteria within 120 min of ultrasonication. The improved degradation performance is credited to the synergistic interplay between the nanocomposite and the piezoelectric field generated by vibration, promoting the separation of charge carriers. Importantly, the synthesized nanocomposite exhibited robust stability over five successive degradation cycles. These findings provide valuable insights into advancing piezocatalytic materials for wastewater treatment applications. © 2024 Elsevier Ltd