Browsing by Author "Sawinder Kaur"

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3D food printing: Paving way towards novel foods
(Academia Brasileira de Ciencias, 2020) Somya Singhal; Prasad Rasane; Sawinder Kaur; Umar Garba; Akshay Bankar; Jyoti Singh; Neeru Gupta
3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It liberates the user to identify and modify their meal according to one’s desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profile of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefits of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future. © 2020, Academia Brasileira de Ciencias. All rights reserved.
Antioxidant and antimicrobial potential of selected varieties of piper betle L. (Betel leaf)
(Academia Brasileira de Ciencias, 2018) Chayanika Sarma; Prasad Rasane; Sawinder Kaur; Jyoti Singh; Joginder Singh; Yogesh Gat; Umar Garba; Damanpreet Kaur; Kajal Dhawan
Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan and Banarasi paan were used. Biochemical tests such as proximate analysis (moisture, ash, protein, lipids, minerals viz., sodium and potassium), antioxidant activity tests (DPPH radical scavenging activity, total phenolics, ascorbic acid, reducing power) and antimicrobial test (antibacterial and antifungal susceptibility test) against four pathogens viz., B. subtilis, E. coli, A. niger and S. cerevisiae were determined. Ethanolic extract had the highest antioxidant activity (89.46% inhibition), while the aqueous extract exhibited lowest antioxidant activity (62.03% inhibition). With increasing concentration (5, 10, 25 and 50 µg/mL), the reducing power of leaf extracts also increased. The ascorbic acid was not significant in Banarasi paan (5.21mg/100 g) and Meetha paan (5.20mg/100 g). The highest antibacterial activity of ethanolic extract (Banarasi paan) may be attributed to the presence of phytosterols in the leaf varieties. Antioxidant and antimicrobial potential study will help to build a database and promote the utilization of betel leaf as a medicinal herb. © 2018, Academia Brasileira de Ciencias. All rights reserved.
Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)
(Blackwell Publishing Ltd, 2020) Anirban Dey; Prasad Rasane; Somya Singhal; Vikas Kumar; Sawinder Kaur; Jyoti Singh; Umar Garba; Navneet Kaur; Mehak Arora
The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant-containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing. © 2019 Society of Dairy Technology
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.
Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes
(Czech Academy of Agricultural Sciences, 2019) Anirban Dey; Somya Singhal; Prasad Rasane; Sawinder Kaur; Navneet Kaur; Jyoti Singh
Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed. The study concentrates on comparatively studying two types of commercial drying methods viz., forced convective drying (tray drying) and vacuum drying to dry nopal cladodes at three different temperatures viz. 40, 50 and 60°C. The equilibrium moisture contents for forced convective drying was achieved at 540-720 min and for that of vacuum drying at 600-840 min. Three mathematical drying models for thin layer drying viz. Page, Lewis and Henderson-Pabis model were evaluated for both convective drying and vacuum drying. Statistical parameters such as the coefficient of determination (R 2 ), root mean square error and reduced χ 2 were used to fit the models. Page model was found to be satisfactory for both forced convective and vacuum drying of the nopal cladodes at 40 and 50°C respectively. Among these, two drying methods, forced convective drying method was found to be more suitable than the vacuum drying method for nopal cladodes on the basis of drying time and statistical parameters. © 2019 Czech Academy of Agricultural Sciences. All rights reserved.
Edible Packaging: An Overview
(Springer Nature, 2022) Jaspreet Kaur; Mahendra Gunjal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Amrita Poonia; Prerna Gupta
Food packaging exhibits a significant role in chain supply and also is considered one amongst the essential steps in final process. The increased demand of customers for high-quality products with natural ingredients has forced the food and packaging industry to introduce the concept of edible packaging in themarket. Till date, a number of techniques have been optimized to preserve the food either by means of adding preservatives or by changing the nature of packaging material. Edible packaging aims to conserve the food quality along with increased shelf life. These are produced either from edible biopolymers, which can be proteins, lipids, polysaccharides (gums and carbohydrates), plasticizers or from food-grade additives. Edible packaging materials include edible coatings, films, pouches and sheets. Depending on the type of final edible packaging material, these can be used either alone or in combination as per the requirement of the food product to be stored in it. For instance, lipids or resins can be combined with polysaccharides or proteins to obtain the edible packaging material having properties that resist water penetration. The best edible film must be a good oxygen barrier, moisture barrier and aroma barrier. The edible film made of protein can be derived from various plant and animal sources such as grains, oilseeds, milk, eggs and other animal tissues. The mechanism of film forming includes drying and extensive interaction of polymer network either with dry or wet casting. At present, various active compounds like antioxidants, colouring agents, antimicrobials, flavours and nutraceuticals are being incorporated into the films to enhance its quality and stability. The concept of edible packaging seems to be one of the best alternatives to old synthetic plastics that cause severe environmental pollution. The present chapter explores the fundamental understanding about edible packaging and its construction. It highlights the kind of material employed for the construction of edible packaging and the considerations involved in its fabrication. Further, the chapter enlightens the current advancements of edible packaging research and industrial approach towards it.
Effect of processing on vital chemical components of button mushroom
(Blackwell Publishing Inc., 2020) Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Sushma Gurumayum; Navneet Kaur; Neeru Gupta; Damanpreet Kaur
The processing conditions for mushroom (Agaricus bisporous) were optimized for optimal nutrient retention. Pretreatments, namely blanching (hot water, frying, microwave, and steam blanching) and osmotic dehydration were considered as variables at different temperatures and salt concentrations (5–20%). After blanching, the different times of deactivation of catalase enzyme were noted for both with and without calcium chloride (2%) treatments. Phytochemicals such as total phenolic content, ascorbic acid, flavonoids, and the free radical scavenging activity were analyzed. Microwave blanching (mushroom treated with 2% calcium chloride) at 1080 W for 30 s was found to be the most appropriate among all the other types of blanching techniques. Further, osmotic dehydration was performed at different salt concentrations and time for the microwave blanched sample. Samples with 15% sodium chloride treatment for 10 min retained, the maximum nutritional compounds according to experimental analysis. Mathematical modeling using the Peleg model was used and mushrooms treated with 10% salt concentration was found to have the least root mean square error values, which was thus chosen to be the most appropriate salt concentration. The functional components of button mushroom are thus most appropriately preserved by treating them with calcium chloride (2%), microwave blanched (1080 W, 30 s), followed by osmotic dehydration (10–15% NaCl for 10 min). Practical applications: Thermal processing of mushrooms is the most common technique used in the processing of mushrooms commercially. By understanding the best possible technique the nutritional losses to the product could be reduced extensively, adding to nutritional security. Mathematical modeling used could be used to generate the desired response economically for a variable set of conditions for mushroom processing. © 2019 Wiley Periodicals, Inc.
Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles
(Bentham Science Publishers B.V., 2018) Jyoti Singh; Sawinder Kaur; Prasad Rasane
Background: Black carrot (Daucus carota ssp. sativus var. Atrorubens Alef.) has fetched increased interest in the recent years, primarily due to its colour, therapeutic and nutritional properties. Black carrot has high nutraceutical potential and is rich in anthocyanins and flavonols with antioxidant activity is four times higher than red carrots. Several studies have focused on the product development from black carrot to preserve its nutritional values in different forms. In this study, attempt had been made to develop noodles incorporated with black carrot powder. Results: Various treatments were analysed for its functional, physical, cooking and sensory properties as responses for the optimization. The antioxidant activity, total flavonoid content and anthocyanin content significantly increased (p<0.05) with increased incorporation of black carrot powder in the noodles. However, being heat labile, the anthocyanin content of the cooked black carrot noodles decreased significantly (p<0.05). The Water Absorption Capacity (WAC) increased from 190.6 ± 4.93% (control sample) to 241.3 ± 5.68% (20% incorporation). The Oil Absorption Capacity (OAC) rather remained constant. Although the cooking time decreased with increased incorporation of black carrot in noodles, the cooking loss also increased making it unacceptable. Conclusion: The result of this study revealed that 10% black carrot powder incorporation was optimal for black carrot fortified noodles production based on functional, physical cooking and sensory properties. The anthocyanin, flavonoid and antioxidant activities of the optimum formulation in raw and cooked noodles were 14.94 ± 0.021 and 7.94 ± 0.074 mg/100g, 30.06 ± 0.188 and 20.10 ± 0.141 mg/100g and 35.47 ± 0.15 and 16.55 ± 0.18 % inhibition, respectively. © 2018 Bentham Science Publishers.
Exploring nutraceutical potential of selected varieties of Piper Betle L.
(North University of Baia Mare, 2018) Chayanika Sarma; Sony Kumari; Prasad Rasane; Jyoti Singh; Ruhul Amin; Neelabh Choudhury; Vikas Kumar; Sawinder Kaur
Piper betle L. locally known as 'Paan', belongs to the family Piperaceae which is consumed all around the world. Present investigation deals with the evaluation of nutraceutical potential of betel leaf. The leaf of the plant is used traditionally and has immense antioxidant potential. For the present study hydro propanolic, acetonic, hydro acetonic and distilled water extracts of four varieties: meetha paan, bangla paan, paan (Assam), shillongi paan of betel leaves were used. For the present study the total phenolics, vitamin E and antioxidant activities viz. free radical scavenging activity (FRSA), total antioxidant capacity (TAC), hydrogen peroxide scavenging activity, nitric oxide radical scavenging activity and superoxide radical scavenging activity) was determined in the leaf extracts. The highest total phenolic compound and vitamin E content was observed to be 0.16 mg GAE/g and 3.69 mg/100gm and the lowest was observed to be 0.01 mg GAE/g and 3.20mg/100g. The antioxidant activity of all the extracts varied significantly (p<0.05). The present study will explore nutraceutical potential of P. betle L., will help build data base and promote utilization of betel leaf as natural herb. © 2018 North University of Baia Mare.
Exploring the potential of Epicoccum nigrum for pigment production under variable conditions
(Emerald Group Holdings Ltd., 2019) Sawinder Kaur; Vivek Mumbarkar; Paramjit S. Panesar; Sushma Gurumayum; Prasad Rasane
Purpose: The purpose of this study is to isolate yellow pigment producing fungal strain and to determine the media requirement for growth and secondary metabolite production. Design/methodology/approach: Fifteen soil samples were collected and studied for a pigment producing fungal sources. Selection of a fungus was based on pigment produced and further conditions, such as effect of media composition and light wavelength on pigment production and growth parameters were optimised. Findings: Out of the isolates analysed, Epicoccum nigrum was selected for further study as this strain has the potential for pigment production. Among all the media evaluated, potato dextrose agar (PDA) was found to be the best media for growth and sporulation, whilst sabouraud dextrose agar (SDA) was only 29 per cent as capable as the best medium. The radial growth rate in case of PDA was 3 ± 0.02 mm/day, while in case of SDA, it was only 1.09 mm/day. Whilst starch as a carbon source was found to increase the radial growth to 5.15 ± 0.02 mm/day, sucrose significantly (p < 0.05) influenced the sporulation (224,000 ± 1,550 spores/ml) of Epicoccum nigrum. Amongst the various nitrogen sources analysed, peptone significantly increased (p < 0.05) the radial growth (6.55 ± 0.02 mm/day) as well as sporulation (220,000 ± 2,100 spores/ml). The observations also indicated that E. nigrum is able to sense and differentiate between light in different wavelength ranges and respond differently in growth and sporulation. The light passing through a red colour sheet resulted in better radial growth (8.5 ± 0.02 mm/day) in comparison to unfiltered light (3 ± 0.02 mm/day). Yellow pigment production in terms of hue values was significantly influenced by the presence of dextrose, peptone and darkness. Research limitations/implications: The isolated strain could be studied for variable conditions and stress factors for optimal production of the pigment. Recovery and purification studies could be carried out at pilot and industrial scale. Practical implications: The isolation of a strain producing valuable microbial pigment will increase the alternatives of natural food colours and enhance the its commercial applications Originality/value: This study identifies Epicoccum nigrum as a potential source of microbial pigment and facilitates its growth and production for possible applications in industrial pigment production. © 2019, Emerald Publishing Limited.
Fad diets: Dietary dilemmas, predicaments, and recommendations for its use
(Bentham Science Publishers, 2020) Jyoti Singh; Prasad Rasane; Vidisha Tomer; Sawinder Kaur; Yogesh Gat; Kajal Dhawan; Dipendra K. Mahato; Vikas Kumar
The health issues, mainly overweight and obesity are the growing concerns nowadays due to the associated factors and lifestyle changes which significantly have increased the individual’s health care expenditures. Fad diets are promoted as the easiest and simplest way of shedding the extra weight despite the availability of several treatments available. The prevention and treatment measures, including modification in lifestyle, dietary pattern, and physical activity, are the foundation of weight loss. However, the standard treatment measures are not effective for certain populations as they require long time adherence, which leads to the search for other approaches like fad diet. We steered a comprehensive literature review to present the facts related to fad diets to their efficacy and sustainability. Although fad diets have yielded tremendous positive results in weight loss and cardiovascular risk prevention, the studies reported death in long-term interventions and the results and some of them show side effects too. Randomized controlled trials have significantly reported weight loss in comparison with the popular fad diets; however, persisting on the same diet has also reported kidney problems, ketosis, and other metabolic related problems. The conclusion of this critical review reported that gradual weight loss could be attained by the combination of lifestyle modifications, physical activity, and recommended dietary approaches. © 2020 Bentham Science Publishers.
Indigenous products of the indian subcontinent containing cereals and dairy: From tradition to commercialization
(Bentham Science Publishers, 2019) Prasad Rasane; Somya Singhal; Sawinder Kaur; Jyoti Singh; Chayanika Sarma
Background: Traditional cereal based indigenous foods play a vital role in contributing to the livelihoods and diet of the population in the Indian subcontinent. A comprehensive account of these products and their traditional and mechanized production is however lacking. The current review aims to integrate this information in a systematic manner. Methods: The socioeconomic importance, traditional production methods, their mechanization and industrial production in India are documented. Their standards and regulations are depicted and potential research areas are identified. Results: Numerous cereal based milk products are consumed in India and are also becoming increasingly popular in the global market. These traditional products are nutritionally rich, and given proper exposure, are capable of countering global malnutrition problems. Challenges in their shelf life have now been taken care of with the help of novel technologies and these indigenous traditional products seem ready to overcome the international trade barriers. Conclusion: Extensive research on process standardization and optimization has been carried out on cereal based milk products such as kheer, dalia, Payasam and phirni in addition to their variants in the past decade. Novel products with modern technologies mimicking the traditional products have been developed to satisfy the nutritional and medical requirements and even the taste buds of the consumers. Wide scope in research applications still exists and still needs to be explored. © 2019 Bentham Science Publishers.
Mushroom cultivation, processing and value-added products: A patent based review
(Bentham Science Publishers B.V., 2019) Somya Singhal; Prasad Rasane; Sawinder Kaur; Umar Garba; Jyoti Singh; Nishant Raj; Neeru Gupta
Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. Methods: Information provided in this review is based on the available research investigations and patents. Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food. © 2019 Bentham Science Publishers.
Nutritional interventions and considerations for the development of low calorie or sugar free foods
(Bentham Science Publishers, 2020) Jyoti Singh; Prasad Rasane; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Dipendra K. Mahato; Sunita Malhotra; Chayanika Sarma; Damanpreet Kaur; Jayatee Bhattacharya
Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the over-consumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients. © 2020 Bentham Science Publishers.
Nutritional interventions for elderly and considerations for the development of geriatric foods
(Bentham Science Publishers, 2019) Damanpreet Kaur; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Dipendra Kumar Mahato; Anirban Dey; Kajal Dhawan; Sudhir Kumar
The process of aging is characterized by numerous changes in the body which has an overall negative effect on the health and lifestyle of elderly. Nutrition deserves special attention as an individual reaches old age. It plays a vital role in affecting the quality of life, including physical, mental and social health. The physiological decline in food intake is very common among older age and this result in nutritional deficiencies. These increased nutritional deficiencies are the major risk factors for certain chronic diseases and deteriorated age related health. Thus, the adoption of nutritional intervention can be a measure to tackle the current situation of nutritional deficiencies and promote a healthy lifestyle. © 2019 Bentham Science Publishers.
Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage
(ISEKI Food Association, 2021) Anjali Sharma; Prasad Rasane; Anirban Dey; Jyoti Singh; Sawinder Kaur; Kajal Dhawan; Ashwani Kumar; Hari Shankar Joshi
A process for preparation of a microgreen and fruit based beverage was optimized using spin- ach (Spinacia oleracea) microgreen, pomegranate (Punicagranatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sediment- ation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The op- timized beverage had 17.26 mL 100 mL—1spinach microgreen juice, 57.07 mL 100 mL—1pomegranate juice, 1.01 g 100 g—1sugar and 24.66 mL 100 mL—1pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron) and vitamins (vitamin C), and bioactive compounds (total phenols and total carotenoids), and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive com- pounds present in juice were designed to help reduce oxidative stress during in ammatory cases such as arthritis. Copyright ©2021 ISEKI-Food Association (IFA)
Optimization of a process for microgreen and fruit-based functional beverage
(Academia Brasileira de Ciencias, 2020) Priyanka Sharma; Anjali Sharma; Prasad Rasane; Anirban Dey; Asish Choudhury; Jyoti Singh; Sawinder Kaur; Kajal Dhawan; Damanpreet Kaur
Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species. © 2020, Academia Brasileira de Ciencias. All rights reserved.
Recent Trends in Membrane Processing of Whey
(Springer Nature, 2023) R. Sathya; Aishvina Singh; Prasad Rasane; Amrita Poonia; Jyoti Singh; Sawinder Kaur; Mahendra Gunjal; Jaspreet Kaur; Vishesh Bhadariya
Whey is a liquid fraction derived by separating the coagulum from milk, skim milk or cream and it is a valuable by-product of cheese manufacturing. Whey exhibits an excellent nutrient source, as it contains many classes of different-sized components like lactose, salt, residual casein, various soluble proteins, vitamins and minerals. Due to their high nutritional value, whey products like whey powder in form of whey protein isolate (less than 25% protein), whey protein concentrate (more than 90% protein), fractionated whey protein isolates, and whey butter are increasing in demand. Thus, for large-scale production of whey and whey products—membrane processing techniques are used. In comparison with traditional extraction methods like acidification and coagulation, these membrane processing techniques were observed not to destroy the micellular structure but one of the key issues is membrane fouling caused by the absorption of ions and proteins on membranes. To minimise the limitation of conventional membrane processes and traditional extraction processes, recent approaches integrate different membrane process techniques for the recovery of whey. Advanced membrane processing techniques like two-stage nanofiltration and ultrafiltration process, hydrophilic mod-ified UF membranes, hydrophobic membrane distillation, shear enhanced membrane filtration and transverse vibrating membrane filtration with modified membrane tubules developed. The decline in the fouling rate can be observed in shear-enhanced membrane filtration by applying a high shear rate (>105 /s) in two stages—the first adsorption fouling stage and the cake fouling stage. Single NF process with shear-enhanced membrane filtration is preferable for recycling and leads to lower energy consumption. The better anti-fouling performance of hydrophilic modified UF membrane made it preferable for recovering whey protein efficiently from dairy effluent. Fractionation of whey protein from a complex mixture using innovative membrane process techniques dual-grading pH-responsive membranes-sequential stepwise pH gradient (3.0–8.0) and membrane adsorption chromatography (macro-porous membrane) by coupling anion and cation membranes, both techniques recovered an individual fraction of protein with a purity of 90% or more. A transverse vibrational hollow fibre membrane can increase the transmission rate of whey protein, maintain the structure of the protein at low operating temperatures and improve the performance in fouling reduction. Membrane technology for defatting of whey uses a tubular membrane with a static mixer (vibration) which increases the efficiency of defatting without affecting the whey proteins and flux decline. High mineral content gives raw whey a salty flavour during the preparation of whey powders, while electrodialysis is one of the membrane processes that help in the desalination of whey and it further enables the use of desalted whey powders in various products. Electrodialysis may lead to protein denaturation when it is oper-ated at extremely high temperatures, thus its operating temperature should be around 5–60 °C. Cleaning membrane is one of the effective alternatives to reduce fouling, application of ultrasound at low frequency is reported to have higher cleaning efficiency than the normal application of chemicals like sodium hydro-oxide solution as it weakens the binds between membrane and foulants. This paper provides a detailed overview of advanced membrane processing techniques of whey, whey protein fractionation using membranes, integrated membrane tubules, membrane fouling and polarization reduction techniques, and various challenges and limitation due to membrane processing in whey. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2023.
Snacks and snacking: Impact on health of the consumers and opportunities for its improvement
(Bentham Science Publishers, 2020) Mehak Arora; Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Ashwani Kumar; Ananya Mishra
Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake. On the otherhand, it can lead to obesity, dia-betes, cardiovascular diseases and hypertension, if consumed uncontrolably and prepared with unhealthy ingredients. Thus, understanding the role of snack and development of healthy snack is equally necessary to determine the appropriate status of snack and snacking product in the human di-et. The present review aims to classify the various types of snacks into different categories based on the ingredients and techniques used. It also highlights the impact of snacks on human health and research progress made to develop healthy snacks. © 2020 Bentham Science Publishers.
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.