Browsing by Author "Dutt Tripathi, Abhishek"

Now showing 1 - 7 of 7
  • Thumbnail Image
    Publication
    Biogas: Renewable natural gas
    (IGI Global, 2022) Khiratkar, Bela; Khade, Shankar Mukundrao; Dutt Tripathi, Abhishek
    Biogas is a renewable natural gas used in production of energy which is generated by breakdown of organic matter by anaerobic digestion. It is a composition of methane, carbon dioxide, and some other gases in small quantities. The most common natural resources for production of biogas are aquatic sediments, animal waste, crop residues, wastewater sludge, and many others. Some other sources are landfills, water lagoons, etc., which are a result of human activity. There are several technologies used for biogas production, mainly biodigesters, wastewater treatment plants, and landfill gas recovery systems. Production of biogas is highly dependent on the feedstock availability and the policy support by the government. � 2023, IGI Global.
  • Thumbnail Image
    Publication
    Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries
    (Springer Nature, 2022) Dutt Tripathi, Abhishek; Khosravi-Darani, Kianoush; Srivastava, Suresh Kumar
    This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
  • Thumbnail Image
    Publication
    Preface
    (Springer Nature, 2022) Dutt Tripathi, Abhishek; Khosravi-Darani, Kianoush; Srivastava, Suresh Kumar
    [No abstract available]
  • Thumbnail Image
    Publication
    Production of polyhydroxyalkanoates using dairy processing waste � A review
    (Elsevier Ltd, 2021) Dutt Tripathi, Abhishek; Paul, Veena; Agarwal, Aparna; Sharma, Ruchi; Hashempour-Baltork, Fataneh; Rashidi, Ladan; Khosravi Darani, Kianoush
    Bio-plastics are eco-friendly biopolymers finding tremendous application in the food and pharmaceutical industries. Bio-plastics have suitable physicochemical, mechanical properties, and do not cause any type of hazardous pollution upon disposal but have a high production cost. This can be minimized by screening potential bio-polymers producing strains, selecting inexpensive raw material, optimized cultivation conditions, and upstream processing. These bio-plastics specifically microbial-produced bio-polymers such as polyhydroxyalkanoates (PHAs) find application in food industries as packaging material owing to their desirable water barrier and gas permeability properties. The present review deals with the production, recovery, purification, characterization, and applications of PHAs. This is a comprehensive first review will also focus on different strategies adopted for efficient PHA production using dairy processing waste, its biosynthetic mechanism, metabolic engineering, kinetic aspects, and also biodegradability testing at the lab and pilot plant level. In addition to that, the authors will be emphasizing more on novel PHAs nanocomposites synthesis strategies and their commercial applicability. � 2021 Elsevier Ltd
  • Thumbnail Image
    Publication
    Pullulanase: unleashing the power of enzyme with a promising future in the food industry
    (Frontiers Media SA, 2023) Naik, Bindu; Kumar, Vijay; Goyal, S.K.; Dutt Tripathi, Abhishek; Mishra, Sadhna; Joakim Saris, Per Erik; Kumar, Akhilesh; Rizwanuddin, Sheikh; Kumar, Vivek; Rustagi, Sarvesh
    Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either ?-1,6 and ?-1,4 or both glycosidic bonds in pullulan as well as other carbohydrates to produce glucose, maltose, and maltotriose syrups, which have important uses in food and other related sectors. However, very less reports are available on pullulanase production from native strains because of low yield issues. In line with the increasing demands for pullulanase, it has become important to search for novel pullulanase-producing microorganisms with high yields. Moreover, high production costs and low yield are major limitations in the industrial production of pullulanase enzymes. The production cost of pullulanase by using the solid-state fermentation (SSF) process can be minimized by selecting agro-industrial waste. This review summarizes the types, sources, production strategies, and potential applications of pullulanase in different food and other related industries. Researchers should focus on fungal strains producing pullulanase for better yield and low production costs by using agro-waste. It will prove a better enzyme in different food processing industries and will surely reduce the cost of products. Copyright � 2023 Naik, Kumar, Goyal, Dutt Tripathi, Mishra, Joakim Saris, Kumar, Rizwanuddin, Kumar and Rustagi.
  • Thumbnail Image
    Publication
    Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives
    (Elsevier Ltd, 2023) Dutt Tripathi, Abhishek; Agarwal, Aparna
    Sustainability, human health, and animal welfare are three broad areas that pose a greater impact on mankind. The increased consumption of animal-based foods such as fish or seafood has threatened the ecosystem due to rising greenhouse gas emissions, biodiversity loss, diseases, and consumption of toxic metals contained in fish by cause of water pollution. This has led to increased awareness among consumers to adopt seafood alternatives for a sustainable future. It is also not well known whether consumers are ready to switch from traditional seafood towards a safer and sustainable seafood alternative. This encourages the in-depth study of the scope of seafood alternatives in consumers' food choices. This study also highlights the nutritional perspectives and technologies involved in the development of seafood alternatives along with the future outlook for a greener planet. � 2023
  • Thumbnail Image
    Publication
    Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503
    (Elsevier Ltd, 2023) Paul, Veena; Agarwal, Aparna; Dutt Tripathi, Abhishek; Sirohi, Ranjna
    Coconut coir waste is a rich lignocellulosic biomass. The coconut coir waste generated from temples is resistant to natural degradation, and its accumulation causes environmental pollution. Ferulic acid, a vanillin precursor, was extracted from the coconut coir waste by hydro-distillation extraction. The extracted ferulic acid was used for vanillin synthesis by Bacillus aryabhattai NCIM 5503 under submerged fermentation. In the present study, the Taguchi DOE (design of experiment) software was used to optimize the fermentation process, which resulted in a 1.3 fold increase in vanillin yield (640.96 � 0.02 mg/L), as compared to the unoptimized yield of 495.96 � 0.01 mg/L. The optimized media for enhanced vanillin production comprised; fructose 0.75 % (w/v), beef extract 1 % (w/v), pH 9, temperature 30?, agitation speed 100 rpm, trace metal solution 1 % (v/v), and ferulic acid 2 % (v/v). The results show that the commercial production of vanillin can be envisioned using coconut coir waste. � 2023 Elsevier Ltd