Browsing by Author "V.P. Aparnna"

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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.
Environmental waste regarding soft foreign body (plastic) – a threat to livestock health
(Elsevier, 2023) Taimoor Hassan Farooq; Vinod Bhateshwar; Awais Shakoor; Uttam Kumar; Norela C.T. Gonzalez; Dinesh Chandra Rai; V.P. Aparnna; Yong Li
Uncontrolled waste disposal, which includes polymers materials, wood, paper, nails, rubber, and rope, has a variety of harmful repercussions for the environment and animal health. Ruminal impaction, indigestion, repeated tympany, and a wide range of other undesirable health implications can result from the accumulation of indigestible plastic foreign bodies in the rumen of ruminants. Ruminal impaction occurs when ruminants are fed indigestible plastic waste items without proper supervision. Stray animals living in metropolitan areas of developing countries are the most likely to contract the disease. Toxins from plastic waste are released into the rumen fluid, eventually entering the food chain through milk and meat products. Human health is jeopardised by their use, causing food poisoning and severe health issues. Plastic-related ruminal impaction in ruminants can only be diagnosed and treated with exploratory rumenotomy. Good animal husbandry practices and proper disposal of plastic trash can help to eliminate this issue. Ruminal impaction in ruminants induced by plastic materials will be discussed in detail in the following sections: epidemiology, pathophysiology, diagnostics, therapy, prevention, and management. The current chapter examines the epidemiology, pathophysiology, diagnosis, treatment, prevention, and management of ruminal impaction in ruminants caused by plastic materials. © 2023 Elsevier Inc. All rights reserved.
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.
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)