Browsing by Author "Shiva Bakshi"

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A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants’ gut microbiota
(Frontiers Media SA, 2023) Shiva Bakshi; Vinod Kumar Paswan; Satya Prakash Yadav; Basant Kumar Bhinchhar; Sheela Kharkwal; Hency Rose; Prajasattak Kanetkar; Vishal Kumar; Zakarya Ali Saleh Al-Zamani; Durga Shankar Bunkar
Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants’ gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant’s needs and its ultimate impact on infants’ gut microbiota. Copyright © 2023 Bakshi, Paswan, Yadav, Bhinchhar, Kharkwal, Rose, Kanetkar, Kumar, Al-Zamani and Bunkar.
Chlorella sp. as a promising protein source: insight to novel extraction techniques, nutritional and techno-functional attributes of derived proteins
(Taylor and Francis Ltd., 2025) Shiva Bakshi; Prajasattak Kanetkar; Durga Shankar Bunkar; Christopher Browne; V. K. Paswan
Amidst the mounting environmental crises and ever-increasing global population, the quest for sustainable food production and resource utilization solutions has taken center stage. Microalgae, with Chlorella species at the forefront, present a promising avenue. They serve as a bountiful protein source and can be conveniently grown in waste streams, thereby tackling food security, environmental sustainability, and economic feasibility. This article embarks on a comprehensive journey through recent research on Chlorella by shedding light on its unique characteristics, its market value, cultivation techniques, and harvesting methods. It also delves into traditional and innovative extraction methods, underscoring the hurdles and breakthroughs in achieving high protein yields from the Chlorella biomass. Moreover, exploration of the protein’s nutritional properties, bioactive peptides, and techno-functional attributes, enhance its potential for food applications. Further, this review also examines current market trends in consumer acceptance of this alternative protein and discusses strategies for reducing greenhouse gas emissions in their production. By providing invaluable insights into the current status and future prospects of Chlorella protein, it aspires to make a significant contribution to the ongoing dialogue on sustainable food production and resource management. © 2025 Taylor & Francis Group, LLC.
Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics
(MDPI, 2023) Hency Rose; Shiva Bakshi; Prajasattak Kanetkar; Smitha J. Lukose; Jude Felix; Satya Prakash Yadav; Pankaj Kumar Gupta; Vinod Kumar Paswan
In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient. © 2023 by the authors.
Exploring trade prospects of Chhurpi and the present status of Chhurpi producers and exporters of Nepal
(BioMed Central Ltd, 2023) Rajendra Panta; Vinod Kumar Paswan; Prajasattak Kanetkar; Durga Shankar Bunkar; Hency Rose; Shiva Bakshi
Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the milk of Yaks, Chauris, Cows, and Buffaloes. Especially hard Chhurpi of Nepal is gaining popularity abroad as a dog food. However, the crosscutting issues of Chhurpi production and trade have remained largely unexplored. Therefore, to increase our understanding and add some information on the Chhurpi enterprise in Nepal, the present study was undertaken to investigate the current status of producers and exporters of Chhurpi and the crosscutting issues of the Chhurpi trade. The study was conducted during the month of July/August (2021) by preparing a different set of questionnaires for exporters and producers, for which five municipalities of Ilam were purposively selected for producers, while Kathmandu was selected for exporters as a study area. The study was performed during COVID-19 pandemic, so a survey was done via telephonic and electronic means at the Institute of Agricultural Sciences, Banaras Hindu University. After analysis of obtained data, results revealed that exporting companies are making annual average growth of 10–11% from the last five fiscal years resulting in an increment of export. With an increase in annual sales, exporters are earning 10–15% profit of sales which is surging each year. The percentage of annual export decreased recently in the fiscal year 2020/21 due to COVID-19 as demand was low so production was made lower. The study area was dominated by educated, middle-aged respondents who mostly were males. Brahmin and Chhetri were major ethnic groups among producers most of whom are involved in cooperatives. Most of the producers were earning up to NPR 5 lakhs (USD 3817) annually only from Chhurpi. Price variation among wholesalers and retailers was prevalent in the production area. Most producers have reared cattle and their major problem includes feed shortage, disease in animal and breed improvement. Production areas should be made Foot and Mouth Disease free zone by the government through specific laws to further increase export to new countries. © 2022, The Author(s).
Honey: A Sweet Solution to Oral Healthcare Problems
(Springer Nature, 2024) Shiva Bakshi; Vinod Kumar Paswan; Neha Choudhary; Vishal Kumar; Prajasattak Kanetkar; Dhamchoe Dolma Bhutia; Durga Shankar Bunkar
Oral problems are becoming a worldwide issue causing serious economic and health burdens that in turn reduces quality of life. Alongside, the personal consequences of these implications impose a great burden on both healthcare and families. Due to the ample nutrition and therapeutic abilities of honey, it has a great potential to be used as a sweet solution in the prevention and curing of oral diseases. Moreover, it exerts biological properties, namely, anti-inflammatory, antioxidant, anti-cancerous and antiseptic. Therefore, honey’s potent multidisciplinary characteristics in oral health are being explored by scientists and researchers. In addition, till now there is no such synthetic compound reported to show all these properties. The overview of this chapter begins with a brief description of the oral microbiome and its potent effects. Furthermore, there is mention of honey’s application in the mitigation and amelioration of several oral issues including gingivitis, malodour, oral cancer, mouth ulcers, herpes labialis, cold sores, oral wounds, radiation-induced oral mucositis and xerostomia. However, despite the extensive utilization of honey, there is still need for more conclusive clinical trials to know about the effectiveness and efficacy of honey in oral healthcare. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2024.
Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions
(Frontiers Media SA, 2023) Vishal Kumar; Chandra Shekhar Singh; Shiva Bakshi; Sudhir Kumar; Satya Prakash Yadav; Zakarya Ali Saleh Al-Zamani; Pankaj Kumar; Upendra Singh; Kamlesh Kumar Meena; Durga Shankar Bunkar; Vinod Kumar Paswan
Currently, the demand for functional food items that impart health benefits has been rising. Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional attributes. However, this seasonal fruit is highly perishable, and a large proportion of it goes unharvested and wasted worldwide. Spray drying of the fruit pulp can impart improved shelf life, ensuring long-term availability for consumers to exploit its health benefits. The storage quality varies according to the type of packaging material and the storage environment. Therefore, in this study, the shelf life span of the spray-dried Syzygium cumini L. pulp powder (SSCPP) was investigated during 6 months of storage under three types of packaging materials (i.e., polystyrene, metalized polyester, and 4-ply laminates) in a low-temperature environmental (LTE) and at ambient environmental conditions. The physicochemical stability of bioactive principles (TPC and TAC), microbial counts, and color components were analyzed at 0, 2, 4, and 6 months of storage. There was a significant gradual loss of dispersibility and solubility with an increase in flowability, bulk density, and wettability during the entire storage period for all three packaging materials. The TSS, pH, TPC, TAC, and microbial counts decreased in the SSCPP both at ambient and LTE conditions during the study. Among all the packaging materials, the 4-ply laminate was found to be the most appropriate and safe for storage of spray-dried SCPP at LTE conditions. Copyright © 2023 Kumar, Singh, Bakshi, Kumar, Yadav, Al-Zamani, Kumar, Singh, Meena, Bunkar and Paswan.
Research Trends in Non-Bovine Milk: Key Areas, Advancement, and Challenges
(Springer Science+Business Media, 2025) Prajasattak Kanetkar; Shiva Bakshi; Gyanendra Singh; V. K. Paswan; Rajendra Panta; Mahendra Ola
Bovine milk makes up a larger proportion of the human diet than non-bovine milk. Non-bovine animals have an important part in the rural socioeconomic framework. Non-bovine milk’s gross composition is virtually identical to bovine milk, with an exception of donkey milk, which contains lower fat and protein whereas higher lactose content. Their milk provides various health advantages since it contains vital fatty acids, certain important amino acids, micronutrients, low protein allergy, and a variety of bioactive substances. Multiple medical and therapeutic capabilities assist in marketing them as “functional foods” in order to attract customers. Non-bovine milk has the potential to benefit human health; yet, there is a gap in knowledge about microbiota, its importance for milk quality and safety, making future research difficult. So, this review focuses on the composition (major and minor), and their nutritive and functional properties. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Utilization of plant food waste: Sustainable approaches and innovations
(Elsevier, 2025) Shiva Bakshi; Shubham Sharma; Vishal Kumar; Kaminee Singh; Prajasattak Kanetkar; V. K. Paswan; Durga Shankar Bunkar
With the alarming rise in the global population, the issue of waste generation, particularly food waste, has reached a critical level. The urgency of this problem is underscored by the fact that reducing food waste is one of the key sustainable development goals. The plant waste includes leftover, spoiled, processed/unprocessed agricultural produce possessing the potential for manufacturing high-value compounds. However, most conventional approaches to waste utilization are either composting, animal food, or landfill, having their own demerits. Hence, at present, there is a pressing need for economical and eco-friendly techniques that can ultimately contribute toward sustainability. Valorization presents a new opportunity for the production of biofuels, fertilizers, and bioactives. This chapter provides insight into the distinctive types of food waste: fruits and vegetables, cereals and legumes, roots and tubers, spices and herbs, etc. It also comprehensively emphasizes that strategies opted for waste utilization, leading to a circular economy. Furthermore, the nutritional value and potential health benefits of derived phytoconstituents are highlighted. Nonetheless, more interdisciplinary and collaborative studies are required for the promotion of waste utilization. © 2026 Elsevier Inc. All rights reserved..