Browsing by Author "Sunil Meena"

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A comprehensive review on donkey milk and its products: Composition, functionality and processing aspects
(Elsevier Ltd, 2024) Sunil Meena; Ganga Sahay Meena; Priyae Brath Gautam; Dinesh Chandra Rai; Samlesh Kumari
Demand of donkey milk is globally increasing because of its important nutritional characteristics, functional properties and pleasant sensory attributes. Donkey milk is highly appreciated for its low energy value, higher content of polyunsaturated fatty acids, essential amino acids and lactose content compared to other (human, bovine and buffalo) milks. Strikingly, donkey milk possesses lower cholesterol, casein to whey protein ratio, higher Ca to P ratio and taurine content than bovine milk. Functional and health promoting attributes of donkey milk in terms of infant nutrition, cholesterol reduction, hypertension minimization, antimicrobial, immunomodulating activities and hypoallergenicity have been meticulously discussed. Apart from it, the scarce information and limited studies on the thermal and non-thermal processing of donkey milk have been clubbed for reader's convenience. In particular, the technological interventions for the formulation of different donkey milk-based products have been highlighted. Thus, donkey milk can be used as a substitute to human milk for infant nutrition and milk protein allergy. The literature review also lays emphasis on the nutritional and functional qualities of donkey milk, which can be retained to a better extent with non-thermal processing than its counterpart. © 2024 The Author(s)
A Rare Cause of Acute Recurrent Pancreatitis in a Child
(Springer, 2024) Ishan Kumar; Sunil Meena; Pramod Kumar Singh; Priyanka Aggarwal; Ashish Verma
[No abstract available]
Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from Coptis teeta Wall. rhizomes
(Royal Society of Chemistry, 2025) Lopamudra Sarma; Falguni Patra; Pallab Kumar Borah; Sunil Meena; Raj Kumar Duary
Coptis teeta rhizomes are a rich source of bioactive phytochemicals with significant applications in the food and nutraceutical industries. Standardized methods and solvent compositions are crucial to sustainably maximize bioactive yield while ensuring industrial feasibility. This study models and compares microwave (MAE) and ultrasound (UAE) assisted extraction of phenolics and berberine - the primary active alkaloid in Coptis teeta rhizomes. Previous studies on extracting phytochemicals from Coptis teeta have relied on the central composite design, which is limited in handling multiple independent variables. To address this limitation, a Box-Behnken design along with a response surface method was utilized, where independent variables included the solvent concentration (water : methanol), power level, extraction time, and solid-liquid ratio, and dependent variables were total phenolic content (TPC) and antioxidant activity. The results showed that for MAE, using 65% solvent concentration, 310 W power, 30 min extraction time, and 1 : 39 g mL−1 solid-liquid ratio resulted in a TPC of 210.04 mg GAE 100 g−1 and antioxidant activity of 98.57%. Whereas for UAE, 36% solvent concentration, 160 W ultrasound power, 10 min extraction time, and 1 : 78 g mL−1 solid-liquid ratio resulted in a TPC of 251.11 mg GAE 100 g−1 and 97.82% antioxidant activity. Berberine concentration in MAE extract was 212.18 ppm, whereas it was 162.96 ppm in UAE extract. While MAE yielded a higher berberine content, UAE was superior in extracting total phenolics. The findings provide a foundation for developing standardized methods and solvent compositions suitable for food and nutraceutical formulations. © 2025 RSC.
Development of Functional Milk-based Smoothie by Incorporating Horse gram Extract
(Enviro Research Publishers, 2023) Priyanka Panda; Sunil Meena; Kamlesh Meena; Dinesh Chandra Rai; Durga Shankar Bunkar; Priyae Brath Gautam
In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE-5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions. © 2023 The Author(s).
Impact of processing treatments induced changes on little millet: Insights in nutritional, structural and metabolite profile
(Elsevier Ltd, 2025) Neelam Upadhyay; Kumudhini Akasapu; Reena Kumari; Sellam Perinban; Priya Yawale; Chintha Pradeepika; Anushka Singh; Rajan Mahendra; Sunil Meena; Aastha Dewan; Pranita Jaiswal; Dinesh Kumar
Little millet (LM) is a nutrient dense and climate resilient grain. The effect of different processing treatments (roasting, pressure cooking, soaking, germination) was studied on nutritional, anti-nutritional, structural (SEM, XRD, texture), thermal (TGA) and metabolite (NMR) profile of LM. Roasting resulted in significant (p < 0.05) enhancement of iron content (2.65 ppm), soaking and roasting significantly (p < 0.05) reduced phytic acid content to 0.241 g/100 g and 0.311 g/100 g, respectively. Germination showed significant (p < 0.05) improvement in bio-functional attributes prior to digestion (antioxidants, flavonoid content and α-amylase and α-glucosidase inhibition activity in ½-diluted samples) and after in-vitro digestion (CUPRAC activity, TPC and TFC). Presence of metabolites (amino acids, fatty acids and polyphenols) was prominent in germinated LM. SEM of intact grain and flour revealed notable morphological changes in starch granules on processing. Roasting resulted in a damaged starch structure, while pressure cooking led to complete loss of starch morphology. Soaking and germination affirmed swollen starch granules. XRD revealed enhanced crystallinity in soaked and germinated LM. Reduced fracturability and hardness were observed after pressure cooking and germination. These inferences indicate potential of processing treatments in improving functionality and utility of LM in functional foods. © 2025 Elsevier Ltd
Nutritional and functional exploration of pearl millet and its processing and utilization: An overview
(Elsevier B.V., 2024) Kamalesh Kumar Meena; Sunil Meena; Manvik Joshi; Anant V. Dhotre
Pearl millet (Pennisetum glaucum) is a versatile and nutritious grain with significant potential for addressing food security and improving human nutrition. Pearl millet is an excellent source of energy, dietary fibre, and essential nutrients such as iron, magnesium, and phosphorus. It contains complex carbohydrates with a low glycaemic index, making it suitable for individuals with diabetes or those seeking to manage blood sugar levels. Additionally, pearl millet is gluten-free, which makes it a viable alternative for individuals with celiac disease or gluten intolerance. Pearl millet also possesses desirable textural and water-holding capacities, making it suitable for various food applications such as baking, extrusion, and fortification. Various techniques, viz milling, dehulling, fermentation, and roasting, are used to enhance its digestibility, sensory attributes, and overall nutritional quality. Processing methods can also reduce antinutritional factors and increase the bioavailability of minerals. Incorporating pearl millet into diets and food products can enhance nutritional profiles, particularly in regions where malnutrition and micronutrient deficiencies prevail. This review examines the nutritional composition, functional properties, and processing methods of pearl millet, aiming to understand its potential applications comprehensively. © 2024 Elsevier B.V.
Optical, thermal, FTIR, SEM-EDX and 1H NMR analysis of Chenopodium album (Bathua) powder prepared using different drying techniques
(Elsevier Inc., 2024) B. Keerthi Reddy; Sunil Meena; Priyae Brath Gautam; Kamlesh Kumar Meena; Dinesh Chandra Rai
Chenopodium album (L.) is an underutilized agricultural crop consumed as a leafy vegetable in Asian countries. Although perishable and cultivated in a specific season, it contains nutrients and phytochemicals in abundance. Preservation by employing drying techniques helps in their utilization in the off-season for better food security. In the present study, Chenopodium album leaves were dried using sun, tray, and freeze drying. The different powder samples were characterized on the basis of their physicochemical, optical, and thermal properties. The water activity of powder samples ranged between 0.29 and 0.56. The highest color retention (L* value 47.21) and lowest particle size (11.5 µm) was observed in freeze dried samples. Fourier-transform infrared spectroscopy and Nuclear magnetic resonance spectra confirmed the presence of several functional groups. Thermal analysis revealed the thermal degradation of powder due heat as depicted by change of state and loss of weight. Surface morphological study indicated that powder samples were flowable and element analysis showed presence of C, O, K, Ca, Mg, P, S element in powders. © 2024 Elsevier B.V.
Optimization of a novel probiotic-fermented pearl millet-based strained yoghurt-like functional dessert: physicochemical, microbial and sensory characterization
(Royal Society of Chemistry, 2025) Manvik Joshi; Kamalesh Kumar Meena; Arun Kumar; Sunil Meena
In this study, we developed a probiotic strained yogurt-like dessert using roasted pearl millet flour and Hibiscus rosa-sinensis extract. Ingredients (pearl millet: 2.5-8%, Hibiscus: 2.5-8%, and sugar: 25-45%) were optimized for probiotic viability, lactic acidity, sensory properties, and acceptability using Design Expert software. The optimal formulation (pearl millet: 4.86%, Hibiscus: 4.4%, and sugar: 29.47%) achieved a probiotic viability of 7.53 ± 0.33 log10 CFU g−1, exceeding the recommended threshold. FTIR analysis revealed enriched nutritional profiles with functional peaks resulting from Hibiscus and probiotic metabolism. SEM analysis showed a porous microstructure, indicating functional enhancements due to pearl millet and Hibiscus. The dessert exhibited excellent nutritional, functional, and sensory attributes, making it a promising functional food innovation. © 2025 RSC.
Physicochemical characteristics of milk
(Apple Academic Press, 2023) Sunil Meena; Partha Pratim Debnath; Suvartan G. Ranvir; Dinesh Chandra Rai
Milk contains almost all nutrients required by our body. The high nutritive value of milk is primarily because of presence of fats, proteins, lactose, vitamins, and minerals. Although milk contains almost 85-87% water, yet its physicochemical properties can vary as compared to water. These properties of milk are directly affected by processing parameters, animal species, and health of animals. This chapter presents review on density, specific gravity, freezing and boiling point, acidity, pH, surface tension, optical, thermal properties, etc. This chapter has significant importance for budding dairy professionals for easy handling and processing of milk in the dairy industry. © 2024 Apple Academic Press, Inc. All rights reserved.
Study on curcumin fortification to improve the physicochemical properties and anti-oxidative potentialities of butteroil (ghee)
(Elsevier B.V., 2024) Sunil Meena; Anita Raj; Jairam Meena; B.Keerthi Reddy; Dinesh Chandra Rai; Raj Kumar Duary; Gaurav Pratap Singh
The potentiality of curcumin supplementation (3 mg Kg-1 bw d-1) to address various health-related issues has expanded study areas. In the present study, the prepared butter oil was supplemented with curcumin at different levels ranging from 0.1 % to 0.4 %. The water activity of curcumin-supplemented butter oil ranged between 0.50 - 0.59. The amount of total free fatty acids decreased on curcumin supplementation. The curcumin solubility in fat ranged from 59.26 % to 98.13 %. The antioxidant activity (DPPH inhibition) of the 0.4 % curcumin supplementation was marked to be high i.e. 72.91 ± 2.43 % in comparison with the other samples. The prepared samples showed the Total Phenolic Content (TPC) ranging between 0.35–0.38 mg GAE g-1 and the highest was observed in the 0.4 % of curcumin supplemented sample respectively. The highest colour value (L* value – 44.82) was observed for the highly curcumin-supplemented sample (0.4 %). The melting point of the fat rose with a subsequent increase in the level of curcumin concentration in the samples. The standard plate count (SPC) was in the range of 11 – 40 CFU mL-1 while coliform count was absent in all the samples. Fourier Transform Infrared Spectroscopy confirmed the presence of functional groups of both butteroil and curcumin. The thermal analysis using Differential Scanning Calorimetry (DSC) observed several endothermic and exothermic peaks due to the complicated composition and structure of molecules. © 2024 Elsevier B.V.