Browsing by Author "Shubhendra Singh"

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A Comparative Study of the Extraction of Pectin from Kinnow (Citrus reticulata) Peel Using Different Techniques
(Springer, 2023) Muskan Kumari; Shubhendra Singh; Anil Kumar Chauhan
Fruit waste has considerable potential for valorization as a pectin source. This research work concentrated on assessing the ability of kinnow (Citrus reticulata) peel as a raw material for pectin isolation. Pectin was isolated from kinnow peel through conventional methods (aqueous extraction and acid-assisted extraction) and novel green methods (microwave and ultrasound-assisted extraction). The pectin obtained with these techniques was analyzed and compared in terms of yield and physicochemical properties. The pectin yield ranged from 18.57% (aqueous extraction) to 30.59% (ultrasound-assisted extraction). The isolated pectin contained methoxyl (5.8 to 7.2%), anhydrouronic acid (57.6 to 73.4%), degree of esterification (55.7 to 80%), and galacturonic acid (64.5 to 68.2%). Structural analysis by Fourier transform infrared spectroscopy and X-ray diffraction showed that the pectin extracted was pure, crystalline, and of high methoxyl in nature. The scanning electron microscopy result showed that the ultrasonic treatment affected the pectin matrix, thus causing the disruption of bonds between pectin molecules. According to the result of characterization, it can be concluded that novel green technologies provide better pectin in terms of yield and quality in comparison with conventional techniques. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Antibacterial coatings: current applications and its future prospects
(Elsevier, 2024) Shubhendra Singh; V.P. Aparnna; Anil Kumar Chauhan; Pankaj Kumar Chaurasia; Shashi Lata Bharati; Abhishek Konar; Sunita Singh
Antibacterial coatings are surface coatings with the potential to kill or inhibit bacterial growth. Concerns over the excessive use of disinfectants, mostly owing to cost and environmental impact, and the advent of an increasing number of antibiotic-resistant bacterial strains have shifted the focus toward antibacterial coatings. Antibacterial coatings find their application in a variety of fields, including healthcare, food packaging, textiles, water purification, and manufacturing. New interventions in the field of antibacterial coatings include strategies such as controlled release, multipronged approaches, the development of multiproperty coatings, and multirelease coatings. The inability to provide sufficient stimuli in some contexts and the complexity of developing coatings to regulate the antibacterial activity or preserve long-term efficacy are some of the challenges that must be surmounted before these ideas can be implemented in the real world. The purpose of this chapter is to explore recent improvements in antibacterial tactics, as well as smart antibacterial coatings with long-term stability, including their future problems and potential. © 2025 Elsevier Ltd. All rights reserved.
Biogenic amines (Bas) in meat products, regulatory policies, and detection methods
(Bentham Science Publishers, 2021) Abhinay Shashank; Arun Kumar Gupta; Shubhendra Singh; Rajeev Ranjan
Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and ca-daverines are some of the BAs reported in fermented foods which are synthesized by decarboxyla-tion of histidine, tryptophan, tyrosine, ornithine, phenylalanine, and lysine, respectively. In meat and meat products, they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea, and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indica-tor of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as gas chromatography (GC), high-performance liquid chroma-tography (HPLC), and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensors, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM), and FTIR. There is enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects, and the methods available to quantify the BAs in meat and meat products. © 2021 Bentham Science Publishers.
Enhanced sorbitol production under submerged fermentation using Lactobacillus plantarum
(National Nutrition and Food Technology Research Institute, 2017) Khan Nadiya Jan; Abhishek Dutt Tripathi; Shubhendra Singh; Diksha Surya; Surendra Prasad Singh
Background and Objective: Sorbitol is a non-toxic and slightly hygroscopic compound with different applications. Zymomonas mobiles produces sorbitol from sucrose or mixtures of glucose and fructose (formation is coupled with the dehydrogenation of glucose to glucono-d- lactone). Recombinant Zymomonas mobilis may produce sorbitol and gluconic acid from glucose and fructose using different divalent metal ions with reduced the ethanol yield and significantly increased yield of sorbitol. Current study envisaged to alter the media components, physical process parameters and supplementation of amino acids for enhanced sorbitol production. Materials and Methods: Several process variables were evaluated on sorbitol production including carbon sources (glucose, fructose, maltose, sucrose), carbon concentrations (5, 10, 20 and 25 g l-1), nitrogen sources (peptone, tryptone, yeast extract, beef extract and organic nitrogen mix), temperatures (25, 29, 33, 37, 41°C), pH (6, 6.5, 7, 7.5, 8), agitation rate (50, 100, 150, 200 rpm) and amino acids (cysteine, cystine, tryptophan) in batch cultivation of Lactobacillus plantarum NCIM 2912. Shake flask cultivation performed under optimum conditions like temperature 37°C, pH 7.0 and agitation rate of 150 rpm, resulted in enhanced sorbitol production. Comparative study of sorbitol production in solid state fermentation and submerged fermentation was also evaluated. Results and Conclusion: Batch cultivation under submerged conditions further performed in 7.5-l lab scale bioreactor (working volume 3.0-l) under optimized conditions resulted in maximum cell biomass of 8.95±0.03 g l-1 and a sorbitol content of 9.78±0.04 g l-1 after 42.0 h of fermentation. Scale up study on bioreactor resulted in maximum sorbitol yield (Yp/x) and productivity of 1.11 g g-1 and 0.50 g l-1 h-1 under submerged fermentation, respectively. Conflict of interest: The authors declare no conflict of interest.
Investigating the effect of combined radiofrequency cold plasma (RF-CP) treatment on techno-functional attributes of Cashewnut
(Elsevier Ltd, 2024) Rajeev Ranjan; Anil Kumar Chauhan; Arun Kumar Gupta; Rajesh; Dhanprakash; Shubhendra Singh
In the realm of food safety, dried foods often find themselves on the favourable side of the risk spectrum, enjoying the reputation of being relatively safer. However, dried food products are reportedly contaminated by microorganism beyond permissible limits, thus, depleting their quality, shelf-life, etc. and pose a threat to the consumers. This study aims to explore the effect of radiofrequency low-pressure cold plasma (RF-CP) processing on cashew nuts, using four gas combinations: Nitrogen (N2), Argon (Ar), N2+O2, and Ar + O2. Dried cashew nut kernels underwent RF-CP treatment at six different power options (60, 90, 120, 150, 180, and 210 W), at four distinct time (5, 10, 15, and 20 min). Following the treatment, the samples underwent proximate analysis, microbial load reduction, sensory analysis, peroxide value, and texture analysis. The findings exhibited a direct relationship between plasma power and treatment duration, indicating that an escalation in both parameters induced proportional enhancement in the reduction rate of microbes, with a maximum reduction of over 99% in total plate count, yeast and mould count at 120 W for 20 min and 150 W for 15 min for N2+O2 and Ar + O2 gas combinations, respectively. No statistically significant difference was observed in the sensory, nutritional, and peroxide value between the treated and untreated samples (p > 0.05). However, the moisture content of treated sample decreased, and firmness increased with an increase of power and RF-CP exposure time. This research demonstrates the feasibility of using RF-CP to decontaminate cashews by inactivating microbes, extending shelf life, and altering surface properties, which may enhance texture and appearance. However, it may also induce oxidative changes in lipids and proteins, potentially affecting flavor, nutritional quality, and allergenicity. It is an emerging and alternative to high-temperature processing for disinfecting products like nuts, spices, aromatic plants, and other delicate and luxurious foods. © 2024 Elsevier Ltd
Kodo Millet (Paspalum scrobiculatum): Bioactive Profile, Health Benefits and Techno- Functionality
(CRC Press, 2023) Rajeev Ranjan; Shubhendra Singh; Subhamoy Dhua; Poonam Mishra; Anil Kumar Chauhan; Arun Kumar Gupta
Originally from Africa, kodo millet was domesticated in India a few thousand years ago, and it is a drought-resistant plant that can be produced in dry regions. It is one of the world’s oldest grains. African and Asian nations produce this millet crop in dry and semi-arid environments, where it serves as a main food crop for their people. Indian kodo millet is mostly cultivated in the Deccan area, with cultivation extending all the way up to the foothills of the Himalayas. It is also planted in other parts of the world. Besides being abundant in dietary fiber and minerals such as iron, kodo millet is also an excellent source of antioxidants. The phosphorus content of kodo millet is lower than that of any other millet, and its antioxidant potential is much higher than that of any other millet and all of the other cereals taken together (including wheat). However, while processing procedures such as parboiling and debranning have an impact on the mineral content and fiber content of the grain, they have a beneficial impact on antinutritional components such as phytate, according to the USDA. The addition of kodo flour to a range of meals that are either fully or partially prepared from different cereal and legume flours has been shown to increase the nutritional content, palatability, and functionality of traditional Indian cuisines. © 2024 selection and editorial matter, Rajan Sharma, Vikas Nanda and Savita Sharma.
Mechanization in Pre-harvest Technology to Improve Quality and Safety
(Springer, 2023) Aparna Kumari; Shubhendra Singh; Aparnna V. P; Pallawi Joshi; Anil Kumar Chauhan; Meenakshi Singh; S. Hemalatha
Crops provide proteins, carbohydrates, organic acids, vitamins, and minerals which are a major part of human nutrition and health. However, improving crop quality and shelf-life is a challenge in the context of the global horticultural food supply. Mechanization plays a vital role in securing the future of crop growers in developed countries. The demand for sustainable mechanization and services will continue to rise naturally with increase in demand of growing population for food, feed and biological industrial raw materials from agriculture. Mechanization increased productivity per unit area, improved the quality of work and products and reduced drudgery in farming activities, thereby making farm work more attractive. So adaption of mechanization in the pre-harvest stage is important that improves the product’s quality and safety. This chapter focuses on exploring the importance of mechanization, reasons behind the adoption of mechanization and its impact on the power availability, costs, labour and yield at pre-harvest stage to improve the quality and safety of horticultural produce. It also focuses on various pre-harvest factors such as genetic, environmental and cultural practices which affect the quality of produce and recent advanced practices to reduce the effect of pre-harvest factors that improve quality and safety parameter. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
Palm-based beverages around the world: A review
(Bentham Science Publishers, 2024) V.P. Aparnna; Anil Kumar Chauhan; Shubhendra Singh
Palms have been a source of food, drinks, oil, lumber, sugar, and the sap it produces. Palm sap is a refreshing, non-alcoholic beverage that has a plethora of health benefits. Some examples of palm-based beverages are Neera, toddy, tuba, wine, arak, and other traditional fermented drinks, along with concentrated syrups. Palm sap-based beverages are high in carbohydrates, vital amino acids, and vitamins and are consumed as energy drinks around the world. Antioxidants, which have been shown to have a good effect on human health, are also found naturally in palm-based beverages. Technological advancement, marketing, and a lack of research and training hinder the commercialization of nutritional by-products made from palm sap. The current review aims to focus on palm-based beverages, their health benefits, recent developments, and future perspectives. © 2024 Bentham Science Publishers.
Plasma treatment: An alternative and sustainable green approach for decontamination of mycotoxin in dried food products
(Elsevier B.V., 2023) Rajeev Ranjan; Arun Kumar Gupta; R. Pandiselvam; Anil Kumar Chauhan; Saamir Akhtar; Avinash Kumar Jha; Pratiksha; Tabli Ghosh; Soumya Ranjan Purohit; Muzamil Ahmad Rather; Dhan Prakash; Rajesh Singh; Shubhendra Singh; Pallawi Joshi; Vijay Kumar; Bindu Naik; Sarvesh Rustagi; Manpreet Singh Preet
In the realm of food safety, dried foods have traditionally been perceived as having a lower risk profile. However, recent reports have highlighted concerning levels of mycotoxin contamination in dried food products, such as dried fruits, vegetables, and spices, exceeding permissible limits. This contamination not only compromises shelf life but also poses a significant threat to consumers, while depleting the bioactive components of these products. The food industry grapples with considerable challenges arising from the substantial risk of mycotoxin contamination in dried foods. To meet the demands of a disc; erning food market, there is an imperative need for sustainable mycotoxin-degrading technologies. These technologies must be non-thermal and chemical-free, minimizing thermal damage to treated food to preserve essential nutrients, ultimately enhancing food quality and safety. Developing non-thermal decontamination technologies for dried foods holds enormous economic and public health significance. This review centers its focus on the decontamination of dried foods, proposing a green approach through the utilization of Cold Plasma Technology (CPT). We delve into the working principles and applications of CPT in dried foods, highlight the influential factors affecting its efficacy, and acknowledge the limitations of this innovative technique. Furthermore, we pinpoint and explore emerging research opportunities in the decontamination of dried foods, particularly in conjunction with other complementary methods. CPT, an evolving and environmentally friendly technology, exhibits promising capabilities in controlling pathogens in dried food products and extending their shelf life. Critical determinants encompass the parameters of cold plasma, operational conditions, food-related variables, and microbiological factors, which collectively influence the efficacy of CPT. We advocate for future research dedicated to assessing the impact of CPT on various mycotoxins, food composition, and its interaction with food-related factors. In this vein, it is imperative to emphasize the scaling up of this technology for practical commercial applications, addressing the growing need for enhanced food safety in dried products. © 2023
Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics
(Springer, 2021) Shubhendra Singh; Abhishek Dutt Tripathi; Anil Kumar Chauhan; Arun Kumar Gupta
The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0–14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml−1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml−1) and betalain content of 10.85 mg 100 g−1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days. © 2021, Association of Food Scientists & Technologists (India).
Proso Millet (Panicum miliaceum): Bioactive Composition, Pharmacological Impact and Techno- Functional Attributes
(CRC Press, 2023) Shubhendra Singh; Anil Kumar Chauhan
Proso millet may grow in a variety of agro-climatic conditions because it is a self-pollinating crop and a genuine millet with historical significance. It contains more phytochemicals than finger, foxtail, and little millet. It comes in second place behind finger millet in terms of natural antioxidants. Proteins from proso millet inhibit D-galactosamine-induced HDL2, fractions are raised and the risk of liver damage is decreased owing to increases in the blood levels of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase. Fiber and resistant starch included in proso function as a probiotic are useful in a variety of ways, including lowering glucose and insulin levels. Food and nutrition scientists are becoming increasingly interested in millets and their health benefits in treating lifestyle illnesses, and millets are regaining relevance in attaining nutrition security. © 2024 selection and editorial matter, Rajan Sharma, Vikas Nanda and Savita Sharma.
Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, And Textural Properties
(Enviro Research Publishers, 2023) Shubhendra Singh; Anil Kumar Chauhan; V.P. Aparnna; Ravi Prakash; Pralay Maiti; Rajeev Ranjan; Pallawi Joshi
This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content. © 2023 The Author(s). Published by Enviro Research Publishers.
Rheological, Textural and Sensorial Properties of Quarg-Type Cheese Incorporated with Encapsulated Terminalia Arjuna
(Elsevier Ltd, 2024) V.P. Aparnna; Anil Kumar Chauhan; Shubhendra Singh; Ravi Prakash; Pralay Maiti
This study aimed to investigate the possibility of enhancing the functionality of Quarg-type cheese by adding Arjuna bark powder in encapsulated form. Arjuna tree bark powder was extracted via ethanolic cold maceration. The encapsulated powder was made using Maltodextrin and Sodium alginate wall material solution and had encapsulating efficiency of 42 ± 4.2%. Response Surface Methodology (RSM) was applied to conduct optimization, and subsequent trials were thoroughly investigated to assess their Physico-chemical, sensory, textural, and desirable attributes. The recommended levels of variables as suggested by the Response Surface Methodology (RSM) encompassed 3% of encapsulated Arjuna herb powder and 4% of honey. The conducted analysis has demonstrated that the inclusion of these variables has resulted in a notable improvement in the functionality of quarg-type cheese. Specifically, these variables have contributed to the enhancement of its antioxidant properties, sensory characteristics, rheological attributes, and textural qualities. The encapsulation of the Arjuna herb effectively concealed its astringent taste in the optimized product. Furthermore, the inclusion of honey not only improved the product's acceptability but also strengthened its antioxidative properties. © 2023 The Author(s)