Browsing by Author "Priyanka Kumari Singh"

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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.
Valorization of used cooking oil: challenges, current developments, life cycle assessment and future prospects
(Springer Nature, 2025) Amit Kumar; Sanjay Bhayana; Priyanka Kumari Singh; Abhishek Dutt Tripathi; Veena Paul; Vinay Balodi; Aparna Agarwal
This review explores the recycling of used cooking oil, a global waste product with an annual production ranging from 41 to 67 million tons, for waste management and resource recovery. It examines the sources and composition of used cooking oil, focusing on its potential as a feedstock for valuable products. The review analyzes biochemical, thermal, and chemical conversion methods for their application in valorization of UCO (Used Cooking Oil). The advanced techniques such as catalytic upgrades, electrochemical conversion, membrane separation, and supercritical fluid extraction have also been investigated for their role in improving efficiency. Although biodiesel is the widely produced product, the review also sheds light on the recent researches for development of plastic, soap and other value-added products from UCO. Using a case study methodology and a review of recent research, the article also addresses challenges like feedstock variability and environmental impacts. It discusses market trends, regulatory frameworks, and potential research directions, aiming to integrate used cooking oil valorization into sustainable waste management and circular economy practices. © The Author(s) 2025.