Browsing by Author "Gupta, Arun Kumar"
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Publication Biogenic amines (Bas) in meat products, regulatory policies, and detection methods(Bentham Science Publishers, 2021) Shashank, Abhinay; Gupta, Arun Kumar; Singh, Shubhendra; Ranjan, RajeevBackground: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and ca-daverines are some of the BAs reported in fermented foods which are synthesized by decarboxyla-tion of histidine, tryptophan, tyrosine, ornithine, phenylalanine, and lysine, respectively. In meat and meat products, they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea, and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indica-tor of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as gas chromatography (GC), high-performance liquid chroma-tography (HPLC), and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensors, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM), and FTIR. There is enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects, and the methods available to quantify the BAs in meat and meat products. � 2021 Bentham Science Publishers.Publication Conotoxin(CRC Press, 2022) Jha, Avinash Kumar; Rather, Muzamil Ahmad; Sikarwar, Mukesh S.; Dhua, Subhamoy; Neog, Panchi Rani; Ranjan, Rajeev; Singhal, Somya; Shashank, Abhinay; Gupta, Arun KumarConotoxins are produced by cone snails as an assemblage of venom peptides which are targeted for defending and prey capturing purposes. They are made up of peptide precursors, which are made up of three significant regions: a propeptide region, a mature peptide region, and a conserved signal peptide area. Because these peptides target a wide range of G protein-coupled receptors, enzymes, ligand- and voltage-gated ion channels, and neurotransmitter transporters, they have piqued the interest of researchers and drug designers. The conotoxins or cone snails may, thus, act as a key for the development of next-generation potent analgesic drugs, and a possible treatment for neurological disorders, cancers, etc. It is estimated that cone snails secrete about 7,000 conotoxins but only less than 1% of them are pharmacologically characterised. In this chapter, we highlight the structural diversity, distribution, biology, and toxicity of conotoxins. We also discuss the mechanism of action, safety, and precautionary measures along with their broad-spectrum applications in therapeutics. � 2022 selection and editorial matter, Gulzar Ahmad Nayik and Jasmeet Kour; individual chapters, the contributors.Publication Corrigendum: Possible Role for Bacteriophages in the Treatment of SARS-CoV-2 Infection (International Journal of Microbiology (2020) 2020 (5) DOI: 10.1155/2020/8844963)(Hindawi Limited, 2022) Mishra, Vijaya Nath; Nidhi, Kumari; Pathak, Abhishek; Chaturvedi, Rajnish Kumar; Gupta, Arun Kumar; Chaurasia, Rameshwar NathIn the article titled "Possible Role for Bacteriophages in the Treatment of SARS-CoV-2 Infection"[1], the authors wish to clarify that reference 13 in the article is a study on River Ganga and its self-cleansing properties and not directly related to sewage treatment as suggested. #e citation was used in this context because sewage water is entering River Ganga, and the river water was therefore considered to be contaminated with sewage water. Hence, testing the microbes of the water from River Ganga itself would ultimately be helpful in determining if the whole population has been infected with the virus or not. An additional reference should have been cited, included in the text below, as reference 41 [2]. Accordingly, the following paragraph in the Introduction section should be corrected from "Phage therapy (PT) was primarily developed to kill bacteria, to help prevent the overuse of antibiotics and the development of antibiotic resistance. Phages mediate immunoregulatory and immunotherapeutic activities that are relevant in balancing the immunological homeostasis of human subjects [4, 5]. Many bacteriophages possess hydrolytic enzymes called lysin, including endolysins and ectolysins, which help to rupture the bacterial peptidoglycan cell wall to allow entry of phage DNA [6]. Moreover, studies have even suggested the efficacy of PT in autoimmune diseases and allergies [7]"to "Phage therapy (PT) was primarily developed to kill bacteria, to help prevent the overuse of antibiotics and the development of antibiotic resistance. Phages mediate immunoregulatory and immunotherapeutic activities that are relevant in balancing the immunological homeostasis of human subjects [4, 5]. Many bacteriophages possess hydrolytic enzymes called lysin, including endolysins and ectolysins, which help to rupture the bacterial peptidoglycan cell wall to allow entry of phage DNA [6]. Moreover, studies have even suggested the efficacy of PT in autoimmune diseases and allergies [7]. One of the studies also concludes that during the viral infection, some of the bacterial colony also tends to spread vigorously in an infected human body. Like the infection of Acinetobacter baumanii and Klebsiella pneumoniae bacteria have been found in the COVID-19 patients. #is kind of infection can also cause sepsis, and in that situation, phages have been found helpful to treat the bacterial infection also in the COVID-19 patients [41]." � Copyright 2022 Vijaya Nath Mishra et al.Publication Evaluation of site-specific characteristics using microtremor measurements in the Gorakhpur city of Uttar Pradesh, India(Springer, 2021) Shankar, Uma; Yadav, Pawan Kumar; Singh, A.P.; Gupta, Arun KumarThe microtremor measurements are carried out in and around the Gorakhpur city (Uttar Pradesh), India, overlain by alluvium at about 150 sites to understand the local site conditions. Horizontal-to-vertical spectral ratio (HVSR) confirms that the majority of sites have a predominant frequency of ~0.45 Hz, which may suggest the prevalence of thick soft sediments in the area. Conspicuously, a number of multiple peaks in HVSR curves at few sites may reflect the presence of different interfaces with significant impedance contrasts. Maximum amplification is observed of 4.0�5.3 to the NW�SE of the city, whilst few sites in the city are found to be associated with different values of peak amplification factor that varied between 2.0 and 4.0. It is also observed that the ground vulnerability index (Kg) in Gorakhpur city has values higher than 10.0 at most of the sites. Assimilation of 1-D velocity model for the city clearly shows that low shear wave velocity (~300 m/s) down to the depth of ~35 m, suggesting thick piles of sediments that may correspond to fluvial river system in the area, whilst the peak frequency of about 0.45 Hz may correspond to the Quaternary�Tertiary sediment boundary that may exist at deeper layers (~1000 m). The inference of this study may be used as inputs for earthquake risk management by reducing the severity of earthquake shaking through design of earthquake risk resilient structures. � 2021, Indian Academy of Sciences.Publication Extraction, structural properties, and applications of gum tragacanth(Elsevier, 2023) Thakur, Rahul; Irom, Bharat Singh; Mir, Mudasir Bashir; Singha, Pooja; Devi, Yumlembam Binita; Das, Tanuva; Ranjan, Rajeev; Mishra, Poonam; Naik, Bindu; Kumar, Vijay; Gupta, Arun KumarThere has been a growing interest in natural gum polysaccharides because of their potential use in food, water, environment, biotechnology, and medical industries. As natural gums have a wide range of structures, and remarkable properties such as nontoxicity, biodegradability, and can be chemically modified as well, their popularity among consumers and industries to replace conventional additives in food and other health-related products has skyrocketed. Gum Tragacanth (GT) is an ancient heterogeneous exudate gum that is a highly branched polysaccharide. This anionic polymer is well known for its biodegradable, noncarcinogenic, nontoxic, and nonallergenic nature. The primary goal of this chapter is to demonstrate the various strategies used by researchers to extract GT and other bioactive compounds. Furthermore, comprehensive information on the structural properties and applications of GT is discussed. The potential utilization of GT in the various sectors has been discussed, emphasizing on recent outcomes and future scope. � 2023 Elsevier Inc. All rights reserved.Publication Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch (Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder(John Wiley and Sons Inc, 2021) Jha, Avinash Kumar; Kumari, Sonam; Gupta, Arun Kumar; Shashank, AbhinayIn the present study, we isolated starch through alkali treatment, and 83.79% of yield was obtained. The isolated starch was modified with almond gum (AG) and gum ghatti (GG) powder at a varied concentration (0.4�3.6�g). Results obtained from the study infer that blue value decreased with an increased concentration of gum while increased pasting temperature was noticed. Syneresis values were observed to decreased in SAG-I (Starch:AG, 99:1) and SGG-I (Starch:GG, 99:1) than native and other counterparts. FTIR results confirmed the presence of a number of functional groups in the modified starches. The thermodynamic properties suggested that the native starch had a GTR of 12.17�C, whereas for those modified with AG and GG, the GTR was much higher with even onset at a higher temperature. Digestibility of starch revealed that the starch with lower concentration had maximum hydrolysis in a shorter incubation than the starch with a higher concentration. Practical applications: Modification of starch using exudates improves or alter the native properties like pasting properties, thermal stability, and digestibility. The present investigation is intended to modify the isolated amaranth starch using two different exudates at a varied concentration to improve the native properties where a significant improvement in chemical, pasting, and thermal stability of starch has been observed. However, the addition of gum exudate also altered the digestibility of starch. This study may help to develop some new food products with more thermal stability and low syneresis. The products like pudding, desserts, custard, and soup powder can be designed from the modified starch. � 2021 Wiley Periodicals LLC.Publication Kodo Millet (Paspalum scrobiculatum): Bioactive Profile, Health Benefits and Techno- Functionality(CRC Press, 2023) Ranjan, Rajeev; Singh, Shubhendra; Dhua, Subhamoy; Mishra, Poonam; Chauhan, Anil Kumar; Gupta, Arun KumarOriginally from Africa, kodo millet was domesticated in India a few thousand years ago, and it is a drought-resistant plant that can be produced in dry regions. It is one of the world�s oldest grains. African and Asian nations produce this millet crop in dry and semi-arid environments, where it serves as a main food crop for their people. Indian kodo millet is mostly cultivated in the Deccan area, with cultivation extending all the way up to the foothills of the Himalayas. It is also planted in other parts of the world. Besides being abundant in dietary fiber and minerals such as iron, kodo millet is also an excellent source of antioxidants. The phosphorus content of kodo millet is lower than that of any other millet, and its antioxidant potential is much higher than that of any other millet and all of the other cereals taken together (including wheat). However, while processing procedures such as parboiling and debranning have an impact on the mineral content and fiber content of the grain, they have a beneficial impact on antinutritional components such as phytate, according to the USDA. The addition of kodo flour to a range of meals that are either fully or partially prepared from different cereal and legume flours has been shown to increase the nutritional content, palatability, and functionality of traditional Indian cuisines. � 2024 selection and editorial matter, Rajan Sharma, Vikas Nanda and Savita Sharma.Publication Mapping of nutraceutical and sensorial properties of stuffed red chilli pickle: Effect of storage on quality(Elsevier B.V., 2023) Gupta, Arun Kumar; Kumar, Vijay; Naik, Bindu; Rizwana, Shagufta; Ranjan, RajeevThe present study intended to prepare stuffed red chilli pickles using a traditional recipe that is commonly followed in the northern part of India. A fuzzy approach was applied to characterise the sensory attributes of prepared pickles during storage. The physicochemical properties of fresh chilli, edible mustard oil, stuffing material, and prepared pickles were analysed. The stuffed chilli pickle showed an increase in acidity and total soluble solids, while pH decreased during storage. In the pickle, nine phenolic compounds such as gallic acid (154.85 mg/kg), p-coumaric acid (1.78 mg/kg), 4-hydroxybenzoic acid (0.36 mg/kg), caffeic acid (26.19 mg/kg), trans-ferulic acid (0.05 mg/kg), syringic acid (130.62 mg/kg), sinapic acid (68.36 mg/kg), vanillic acid (0.49 mg/kg), and chlorogenic acid (48.63 mg/kg) were identified. The pickles were analysed for sensory attributes during storage (0�90 days) with an interval of 30 days using fuzzy logic analysis. It was observed that sample 4 (stored for 90 days) secured rank 1 among all the four samples and was accepted by the sensory panels. Besides these, the effect of storage on chemical and bioactive compounds (total phenolic content, total antioxidant activity, and radical scavenging activity) of chilli was determined at an interval of 15 days, which was further modelled using order kinetics. It was observed that the changes in red chilli pickles follow the first-order rate equation during storage. According to the findings of this study, this is the first study to fill a gap in the literature regarding the documentation of a traditional pickle recipe and the kinetic evaluations of phytochemicals during storage. � 2023 The AuthorsPublication Microtremor measurements in the India's holy city, Varanasi for assessment of site characteristics(Elsevier Ltd, 2021) Shankar, Uma; Kumari, Sangeeta; Yadav, Pawan Kumar; Singh, A.P.; Gupta, Arun KumarMicrotremor measurements are used for preliminary site effect of the Quaternary sediments of Varanasi in Indo-Gangatic plain, which is being planned as a Smart City of India. We evaluated site effects using single and arrays Microtremor measurements at various sites in the Varanasi City, Uttar Pradesh, India. At City, H/V spectral ratios using microtremor measurements indicate fundamental frequency range 0.37�0.63 Hz, corresponds amplification 5 to 14 times. This indicates that the deep thickness of the upper soft soil at about several hundreds of meters. Such huge amount of sediments deposition sources could be associated with fluvial rivers system in the area and sediment drain from Himalaya. The average peak frequency (~0.5) may reflect the Quaternary-Tertiary boundary. Microtremor array measurements at two sites were taken using circular arrays (30 and 60 m) which consists of three recording stations on the circumference of circle and one in the centre of circle. The Phase velocity dispersion of Rayleigh wave is calculated from array using SPAC method, and a 1-D shear wave velocity structure is determined by means of inversion processes. The top layers up to 50 m show shear velocities between 280 and 320 m/s and the velocities of underneath layer vary between 1500 and 1600 m/s till 100 m of depth. These results from the present study would be useful for future planning purposes as well as risk management and to reduce severity of earthquake effects in the study area. � 2021 Elsevier Ltd and INQUAPublication Novel food materials: Fundamentals and applications in sustainable food systems for food processing and safety(Elsevier Ltd, 2023) Gupta, Arun Kumar; Pratiksha; Das, Tanuva; Kumar, Himanshu; Rastogi, Sarushi; Espinosa, Eduardo; Rinc�n, Esther; Morcillo-Mart�n, Ram�n; Rather, Muzamil Ahmad; Kumar, Vijay; Naik, Bindu; Makroo, Hilal Ahmad; Xiao, Hong-Wei; Ranjan, Rajeev; Mishra, SadhnaWith the increase in global population, environmental hazards, climate change, energy limitations, and a decrease in agricultural land, emerging techniques are critical to raising and enhancing food production and quality. This review aims to draw attention to the latest developments in technology that guarantee the quality and safety of food. It is devoted to highlighting several key materials-based derivatives, extraction methods, chemistry, mechanisms of action, safety considerations, and various other uses. The review discusses the utilization of cutting-edge food materials, including aerogels, C-dots, nanoparticles, nanoemulsions, and conjugates, in several areas of food processing and preservation. These materials offer unique properties that contribute to improving food quality, safety, and shelf life. The review also addresses research challenges and identifies future trends in this field. These challenges may involve optimising synthesis processes, understanding the long-term effects of these materials on human health and the environment, and developing sustainable production methods. By addressing these challenges, researchers can unlock the full potential of advanced food materials. In conclusion, this review underscores the significance of emerging techniques and materials in ensuring food quality and safety. The integration of science and engineering in the development of advanced food materials opens up new possibilities for sustainable food production and preservation. By addressing current challenges and focusing on future trends, researchers can contribute to the advancement of this field and meet growing global food demands. � 2023 Elsevier LtdPublication Plasma treatment: An alternative and sustainable green approach for decontamination of mycotoxin in dried food products(Elsevier B.V., 2023) Ranjan, Rajeev; Gupta, Arun Kumar; Pandiselvam, R.; Chauhan, Anil Kumar; Akhtar, Saamir; Jha, Avinash Kumar; Pratiksha; Ghosh, Tabli; Purohit, Soumya Ranjan; Rather, Muzamil Ahmad; Prakash, Dhan; Singh, Rajesh; Singh, Shubhendra; Joshi, Pallawi; Kumar, Vijay; Naik, Bindu; Rustagi, Sarvesh; Preet, Manpreet SinghIn the realm of food safety, dried foods have traditionally been perceived as having a lower risk profile. However, recent reports have highlighted concerning levels of mycotoxin contamination in dried food products, such as dried fruits, vegetables, and spices, exceeding permissible limits. This contamination not only compromises shelf life but also poses a significant threat to consumers, while depleting the bioactive components of these products. The food industry grapples with considerable challenges arising from the substantial risk of mycotoxin contamination in dried foods. To meet the demands of a disc; erning food market, there is an imperative need for sustainable mycotoxin-degrading technologies. These technologies must be non-thermal and chemical-free, minimizing thermal damage to treated food to preserve essential nutrients, ultimately enhancing food quality and safety. Developing non-thermal decontamination technologies for dried foods holds enormous economic and public health significance. This review centers its focus on the decontamination of dried foods, proposing a green approach through the utilization of Cold Plasma Technology (CPT). We delve into the working principles and applications of CPT in dried foods, highlight the influential factors affecting its efficacy, and acknowledge the limitations of this innovative technique. Furthermore, we pinpoint and explore emerging research opportunities in the decontamination of dried foods, particularly in conjunction with other complementary methods. CPT, an evolving and environmentally friendly technology, exhibits promising capabilities in controlling pathogens in dried food products and extending their shelf life. Critical determinants encompass the parameters of cold plasma, operational conditions, food-related variables, and microbiological factors, which collectively influence the efficacy of CPT. We advocate for future research dedicated to assessing the impact of CPT on various mycotoxins, food composition, and its interaction with food-related factors. In this vein, it is imperative to emphasize the scaling up of this technology for practical commercial applications, addressing the growing need for enhanced food safety in dried products. � 2023Publication Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics(Springer, 2021) Singh, Shubhendra; Tripathi, Abhishek Dutt; Chauhan, Anil Kumar; Gupta, Arun KumarThe present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20�Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0�14�days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18�Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55�Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75��g�ml?1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20��g�ml?1) and betalain content of 10.85�mg 100�g?1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14�days. � 2021, Association of Food Scientists & Technologists (India).Publication Production, characterization, and application of novel fungal pullulanase for fruit juice processing(Elsevier B.V., 2023) Naik, Bindu; Kumar, Vijay; Goyal, S.K.; Tripati, Abhisek Dutt; Khan, Javed Masood; Irfan, Mohammad; Bhatt, Saurav Chandra; Gupta, Arun Kumar; Rustagi, SarveshThe present study aimed to produce, characterize, and apply pullulanase from Aspergillus flavus (BHU-46) for fruit juice processing, assessing its enzymatic properties and impact on juice quality. Pullulanase was produced via solid-state fermentation using wheat bran as the substrate. Purification and characterization included specific activity, molecular weight, pH and temperature optima, and substrate specificity. The enzyme was immobilized in sodium alginate beads and used for clarifying mosambi, apple, and mango juices. Parameters such as yield, clarity, reducing sugar, total soluble solids (TSS), total phenol, and enzymatic browning were evaluated pre-and post-treatment. The purified pullulanase had a specific activity of 652.2 U/mg and a molecular weight of 135 kDa. Optimal pH values were 6.5 and 10, with maximum activity at 50 �C. Pullulanase showed a high affinity for pullulan and starch, indicating Pullulanase type II classification. Immobilized pullulanase improved yield, clarity, reducing sugar, TSS, and total phenol in fruit juices. The highest yield and clarity were observed in mosambi juice. Additionally, the enzyme reduced enzymatic browning, increasing the lightness of the juice. This study provides a significant contribution to the juice processing industry and represents the first report on the application of pullulanase for fruit juice processing. � 2023Publication Study of Local Site Conditions for Seismic Hazard Assessment at the BHU Campus, Varanasi, North India, using Ambient Noise Measurements(Springer, 2022) Kumari, Sangeeta; Singh, A.P.; Shankar, Uma; Pratap, Birender; Gupta, Arun KumarThe ambient noise measurement approach has been applied for detailed seismic hazard mapping in the Banaras Hindu University (BHU), campus, Varanasi. Thirty three single stations, two standard penetration tests (SPT), and two array micro tremor measurements were carried out to determine the local site characteristics. In this study, H/V spectral ratio confirms that the sites have an average predominant frequency of around 0.53Hz and an average amplitude of 7.94. These resonant frequencies are related to the thickness of the sediments in the region. Based on the available lithological data and estimated sub-surface structures, shallow and deeper cross-sections through two profiles within the BHU campus are presented. The estimated shallow sub-surface structures are correlated with 150 m boreholes data for a better understanding of sub-soil stratification. These studies show the presence of clay up to a depth of ?40 m, mixed with sand and pebbles at some locations, followed by layers of sand, and clay with pebbles ?200 m. Findings of the present study are also well correlated with inverted shear wave velocity profiles. The Vs observed from the array measurements and N-value from standard penetration test (SPT) are positively correlated to each other and give a better understating of Vs. Thus, the inverted 1-D shear velocity models clearly show low shear wave velocity having sediment thickness of 30 to 40 meters. Finally, fundamental frequency, amplification, vulnerability index, and shear wave velocity maps are presented. Additionally, the borehole data are used to calibrate the results of the present study of the shallow sub-surface structure. Subsequently, computed maps are a very useful tool for engineers to quantify the intensity of earthquake ground motion, which will be helpful to determine the capacity of buildings to resist earthquakes. � 2022, Geological Society of India, Bengaluru, India.
