2025

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Effect of ripening on the release of BCM-7 like peptides in Cheddar cheese and in their simulated in-vitro digestive extracts prepared from cow milk containing β-casein A1 and β-casein A2 variant
(Springer, 2025) Sulaxana Singh; Bimlesh Mann; Ankita Hooda; Rajan C. Sharma; Abhishek Dutt Tripathi; Himanshu Kumar Rai
The study was aimed to observe the effect of ripening and digestion on release of Beta Casomorphine 7 (BCM-7) like peptides in Cheddar cheese prepared from milk containing β-casein A1 and A2 variant. A1 and A2 milk was obtained from A1A1 and A2A2 genotype Karan Fries bovine breed. Initially BCM-7 like peptides was not identified in both types of cheeses, but observed after 4 and 7 months of ripening in A1 and A2 types respectively. The concentration was in the range of 0.03–0.31 and 0.075–0.26 μg/g in A2 and A1 cheese respectively after 9 months of ripening. BCM-7 likes peptides in gastric extracts of A2 cheese varied between 0.58 and 1.88 µg/g. However in A1 cheese, the concentration decreased from 6.72 to 3.09 µg/g during ripening. The content of these peptides decreased with ripening i.e. after 9 months in in-vitro gastrointestinal digested extracts (3.09 ± 1.20 and 4.15 ± 0.06 μg/g in A2 and A1 cheese respectively). However these peptides were 10 times higher in A1 as compared to A2 cheese. These findings indicated that β-casein variant did not have significant impact of release of BCM-7 like peptides in Cheddar cheese prepared from either variant of milk. © Association of Food Scientists & Technologists (India) 2025.
The importance of labeling and certification: ensuring quality and transparency
(Elsevier, 2025) Muskan Kumari Gupta; Vinay Balodi; Abhishek Dutt Tripathi; Rizwana; Aparna Agarwal; Nilesh Prakash Nirmal
As one of the fastest growing food markets in the world, it has become paramount to uphold the quality of labeling functional foods accurately and clearly. The chapter examines how the industry is confronted with labeling practices at global and regional levels, the regulatory conditions from both Indian and international perspectives, the conformance of labeling regulations, effective communication through labeling to consumers and the concern of mislabeling, along with third-party certification processes to give assurance, confidence, and to promote transparency. Educating consumers to read nutritional or ingredient panels and use the information to guide buying decisions is equally important, as labeling is an option for whether products are sold without a prescription. The chapter provides case studies of the science of labeling, certification, and regulatory contexts that consider new opportunities around labeling to further establish consumer confidence. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Development of bael (Aegle marmelos) based probiotic beverage and evaluation of nutraceutical potential
(Informa Healthcare, 2025) Tharun Kumar Dasaroju; Abhishek Dutt Tripathi; Aparna Agarwal; Preetam Banerjee; Pratikshya Oli Chhetri; Khalid Mashay Al-Anazi; Mohammad Abul Farah
This study aimed to develop a ready-to-serve (RTS) bael-based probiotic drink using Lactobacillus rhamnosus GG, T1 (1% v/v), a mixed culture of Streptococcus thermophilus, and L. delbrueckii ssp. Bulgaricus (GY-1), T2 (1:1% v/v), and a combination of all three T3 (1:1:1% v/v). Physicochemical, antioxidant and sensory properties were evaluated over 21 days of storage at 4 ± 1 °C. T1 showed the highest initial pH (3.84), FRAP antioxidant activity (38.03 μg AAE/g) and DPPH inhibition (52.24%) which slightly declined during storage. T1 also retained the highest ascorbic acid (3.52 mg/100 g), phenolic (52.76 mg GAE/g) and flavonoid content (89.16 mg/g) initially. TSS showed a non-significant variation across treatments. Sensory analysis revealed T1 has the highest acceptability for 21 days under refrigeration, with the probiotic count of ≥108 CFU/ml. Results indicate the bael RTS with L. rhamnosus GG is a promising functional beverage with enhanced probiotic viability and consumer appeal during storage. © 2025 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
A comprehensive review of the composition, applications, and functional properties of batter mixtures
(Springer, 2025) Candis S. Bango; Praveen Kumar Dubey; Abhishek Dutt Tripathi; Atul Anand Mishra; Rama Nath Shukla
Batter mixtures represent dynamic food systems with transformative effects on texture, flavour, and nutritional value across various applications, including fried foods and baked products. This review uniquely integrates a detailed classification of batter types—fermented, unfermented, hybrid, coating, and regional variations—along with their functional engineering properties, process techniques, and nutritional enhancements. It offers a scope not addressed in previous works. This evaluation of batters examines their components, operational traits, and broad uses in foods while discussing essential processing methods, including fermentation techniques, mixing procedures, and grain preparations. Hydrocolloids, particularly xanthan gum, play multiple roles in viscosity enhancement, stability maintenance, and nutrition implementation, whereas batters serve as platforms for bioactive compound delivery. This review demonstrates how process engineering techniques seek to refine particle dimensions and hydration levels, which leads to improved textural characteristics while extending the duration of food preservation. Although batters are commonly used in functional food applications, a knowledge gap remains regarding formula development. The novelty of this work lies in its holistic synthesis of technological, nutritional, and sustainability perspectives, linking food science with culinary practice to position batter mixtures as versatile platforms for healthier, culturally relevant, and environmentally sustainable products. This overview connects existing industry knowledge and combines scientific principles with culinary creativity, allowing batter mixtures to serve as the basis for creating healthier, sustainable food products. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.
In Silico Identification of Bioactive Peptides from Amaranthus Globulin Protein for Enhancement of Iron Absorption: A Food Science Perspective
(Taylor and Francis Ltd., 2025) Naman Kaur; Simran Kaur; Chandraket Kumar; Gitanjali Tandon; Sarika Jaiswal; Aparna Agarwal; Manisha Sabharwal; Mir Asif Iquebal; Abhishek Dutt Tripathi
In view of the paucity of studies on Amaranthus-derived iron-chelating peptides (ICP) and the grain’s exceptional protein content, this study predicted ICP from Amaranthus grains that enhance iron solubility and absorption. The methodology entailed in silico retrieval of human transferrin structure (Tf) and Amaranthus globulin protein sequence, in silico digestion of globulin protein and screening of ICP, and prediction of the binding affinity of Tf and ferrous (Fe2+) complex with the peptides via biomolecular docking and molecular dynamics simulations (MDS). In silico evaluation of pharmacokinetics, drug-likeness, toxicity, allergenicity, and solubility profiles was performed for the predicted peptides. Docking analyses revealed good Tf binding affinity of peptides “AGR” and “AIVK” (−116.431 and −110.11, respectively), which were validated by another docking server (−4.377 and −5.586 kcal/mol, respectively). The docking scores of “AGR” and “AIVK” with Fe2+ were −0.624 and −0.634, respectively. The MDS results indicated stable complexes (AGR-Tf, AIVK-Tf, AGR-Fe2+, and AIVK-Fe2+), without notable structural deviations. Further, “AGR” and “AIVK” exhibited favourable drug-likeness, non-toxicity, non-allergenicity, and good solubility. The present bioinformatic findings may guide the development of iron absorption-enhancing nutraceuticals and functional foods. © 2025 Taylor & Francis Group, LLC.
The scarlet metabolite: recent insights into prodigiosin biosynthesis, biological activities and potential applications–a review
(Taylor and Francis Ltd., 2025) Alisha Nandan; Anisha Moriya; Vinay Balodi; Kamalesh Kumar Maurya; Aparna Agarwal; Abhishek Dutt Tripathi; Pramjit S. Panesar
Growing consumer demand for safe, sustainable, and multifunctional natural pigments has renewed scientific interest in prodigiosin, a red tripyrrole metabolite produced by Serratia spp., actinomycetes, and several other bacteria. This mini-review evaluates over 130 peer-reviewed studies published between 2010 and 2025, highlighting key advances and remaining limitations including low yield, pigment instability, and incomplete toxicological data. Recent studies highlight significant improvements in yield through substrate engineering, metabolic engineering, and bioprocess optimization. Prodigiosin exhibits diverse bioactivities including antimicrobial, antioxidant, anticancer, anti-inflammatory, anti-ferroptotic, and immunomodulatory effects, demonstrating strong potential for functional and nutraceutical foods, biomedical formulations, and agricultural applications. However, limitations remain concerning large-scale production, downstream recovery costs, pigment stability, and incomplete toxicological profiling. This review uniquely integrates biosynthesis, process engineering, emerging green extraction technologies, structure activity relationships, and future perspectives, offering a holistic reference for advancing industrial-scale production and application of prodigiosin. © 2025 Taylor & Francis Group, LLC.
Food contamination from packaging material with special focus on the Bisphenol-A
(Taylor and Francis Ltd., 2025) Aparna Agarwal; Shivika Gandhi; Abhishek Dutt Tripathi; Abhishek J. Gupta; Marco Iammarino; Jaisal Kaur Sidhu
Additives, such as bisphenol A (BPA) that are added to packaging material to enhance functionality may migrate into food products creating a concern for food safety. BPA has been linked to various chronic diseases, such as: diabetes, obesity, prostate cancer, impaired thyroid function, and several other metabolic disorders. To safeguard consumers, BPA migration limits have been defined by regulatory bodies. However, it is important to address the underlying factors and mechanisms so that they can be optimized in order to minimize BPA migration. In this review, we determine the relative importance of the factors, i.e. temperature, contact time, pH, food composition, storage time and temperature, package type, cleaning, and aging, and packaging damage that promote BPA migration in foods. Packaging material seems to be the key source of BPA and the temperature (applied during food production, storage, can sterilization and cleaning processes) was the critical driver influencing BPA migration. © 2024 Informa UK Limited, trading as Taylor & Francis Group.
Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film
(Elsevier Ltd, 2025) Prathamesh Pawle; Surabhi Pandey; Arvind P. Kumar; Aparna Agarwal; Abhishek Dutt Tripathi; Mοhd Alam Saeed; Safia Obaidur Rab; Dipendra Kumar Mahato; Pradeep Harish Kumar; Madhu Kamle
Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. The present study examined that starch can be effectively used as raw material to develop biodegradable, edible films. In this regard, Raw papaya and Citrus Peel were chosen to make biodegradable plastic film blended with corn starch. Raw papaya powder was combined with citrus peel powder for the development of film in treatments of T1, T2, T3, T4 and T5. RPP and CPP blend with Corn starch (CS) to maximize the film-forming properties and characteristics. The films were subjected to various parameter analysis like thickness, optical properties and barrier properties. As per the results, T3 was an optimized film, as it had minimum thickness (0.26 ± 0.01), high tensile strength (5.79 ± 0.12), elongation at break of 11.92 ± 0.03, High transparency (1.42 ± 0.06), and high degradation temperature. From the results, it is inferred that the prepared films are ideally suitable for food packaging and their production on a larger scale can considerably cut down the plastic wastage. © 2025 The Authors
Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy
(Elsevier Ltd, 2025) Priyanka Prajapati; Chhavi Porwal; Meenakshi Garg; Neha Singh; Susmita Dey Dey Sadhu; Rajni Chopra; Eram S. Rao; Aparna Agarwal; Mοhd Alam Saeed; Safia Obaidur Rab; Dipendra Kumar Mahato; Pradeep Harish Kumar; Madhu Kamle; Abhishek Dutt Tripathi
Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications. © 2025 The Authors
The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
(Sciendo, 2025) Anil Kumar Pal; Aparna Agarwal; Abhishek Dutt Tripathi; Kianush Khosravi-Darani; Alisha Nandan; Arunima Tripathi; Ankita Hooda
Nyctanthes arbour-tristis, commonly known as Harsinghar or Night Jasmine Flower (NJF), holds a prominent place in traditional medicine due to its diverse biological activities. With the growing trend of fortifying yogurt with natural herbs to enhance nutritional and health benefits, this research aimed to optimize herbal yogurt with NJF extract using response surface methodology (RSM). Twenty experiments were conducted with varying percentages of NJF extract, inoculum sizes, and temperatures. The NJF-fortified yogurt was evaluated for sensory, textural, and physicochemical analyses, along with an ESI-MS assessment of bioactive components. Results showed that properties varied with NJF extract percentage, with trial T18 (3.68% NJF extract, 1.5 ml inoculum size, and 41°C temperature) achieving the highest sensory score and acceptability, as well as superior textural and antioxidant properties compared to control yogurt. T18 was identified as the optimized product with protein-3.1%, fat-3.4%, moisture-72.8%, ash-0.87%, pH-4.65, and titratable acidity (TA)-0.72. The antioxidant activity of T18 and CY was 72.32% and 12.62%, respectively, and the total phenolic content was found to be 85.17 mg GAE/g, underscoring its potential as a health-enhancing yogurt variant. © 2025 Anil Kumar Pal et al., published by Sciendo.

2025

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