Browsing by Author "Vasundhara"

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Application of light emitting diodes (LEDs) for food preservation, post-harvest losses and production of bioactive compounds: a review
(BioMed Central Ltd, 2022) Amrita Poonia; Surabhi Pandey; Vasundhara
Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation. This technology is economical and environmentally friendly. LEDs have been shown to improve the nutritive quality and shelf life of foods, control the ripening of fruits, induce the synthesis of bioactive compounds and antioxidants and reduce the microbial contamination. This technology also has great scope in countries, where safety, hygiene, storage and distribution of foods are serious issues. While comparing this technology with other lighting technologies, LEDs can bring numerous advantages to food supply chain from farm to fork. In case of small growing amenities which exploit only LEDs, energy expenditure has been successfully reduced while producing nutritious food. LEDs can be used to give us better understanding and control over production and preservation of food with relation to spectral composition of light. LEDs also play significant role in food safety by inactivating the food borne pathogens. Therefore, LED lighting is a very effective and promising technology for extending shelf life of agricultural produce by increasing disease resistance and with increased nutritional values. Graphical abstract: [Figure not available: see fulltext.] © 2022, The Author(s).
Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed
(Page Press Publications, 2022) Madhu Kamle; Dipendra Kumar Mahato; Akansha Gupta; Shikha Pandhi; Bharti Sharma; Kajal Dhawan; Vasundhara; Sadhna Mishra; Manoj Kumar; Abhishek Dutt Tripathi; Prasad Rasane; Raman Selvakumar; Arvind Kumar; Shirani Gamlath; Pradeep Kumar
Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one of the most common occurring predominantly in cereal grains and thus poses a significant health risk. When DON is ingested, it can cause both acute and chronic toxicity. Acute signs include abdominal pain, anorexia, diarrhea, increased salivation, vomiting, and malaise. The most common effects of chronic DON exposure include changes in dietary efficacy, weight loss, and anorexia. This review provides a succinct overview of various sources, biosynthetic mechanisms, and genes governing DON production, along with its consequences on human and animal health. It also covers the effect of environmental factors on its production with potential detection, management, and control strategies. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Introduction on Bioactive Compounds, Sources and their Potential Applications
(Springer Nature, 2022) Mrigya Bansal; Amrita Poonia; Sujohn R. Paulson Kolluri; Vasundhara
Bioactive components are active compounds present in small quantities in food having the ability to improve present or prevent any potential health condition. Compounds such as bioactive peptides, phytosterols, fibers, fatty acids, and vitamins have the ability to regulate various metabolic processes in human body such as free radical scavenging, inhibition or induction of gene expression, receptor activity, and enzymes. These compounds are becoming an essential ingredient for numerous food industries and food industry-based startups to come up with products that meet the increasing demand of consumer for natural, nutritious, and economical products. Natural and economical sources such as food industry waste, inedible portions of food (seeds, peels, fish head, etc.), aquacultural by-products, and secondary metabolites (microorganisms, plants, and animals) are being used for the extraction of these compounds. The exploitation of such sources contributes well to the economy and environment. Before the incorporation of these bioactive compounds into food application bioaccessibility (release of the compounds from the ingested food system into the gastrointestinal tract), bioavailability (quantity in the circulatory system after digestion and absorption) and bioactivity (physiological response of human on their reaction with other compounds) of these compounds should be taken into consideration. Encapsulation of bioactive compounds is a potential approach to stabilize their bioactivities, control their release, and increase their bioavailability. These are potential elements to replace numerous synthetic or artificial additives and dietary supplements. Still, a lot of detailed study and laboratory research need to be done to use these compounds to their full potential. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2023.