Browsing by Author "Mishra, Sadhna"

Now showing 1 - 8 of 8
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    Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies
    (MDPI, 2022) Kumar, Pradeep; Gupta, Akansha; Mahato, Dipendra Kumar; Pandhi, Shikha; Pandey, Arun Kumar; Kargwal, Raveena; Mishra, Sadhna; Suhag, Rajat; Sharma, Nitya; Saurabh, Vivek; Paul, Veena; Kumar, Manoj; Selvakumar, Raman; Gamlath, Shirani; Kamle, Madhu; Enshasy, Hesham Ali El; Mokhtar, Jawahir A.; Harakeh, Steve
    Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security. � 2022 by the authors.
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    Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies
    (MDPI, 2022) Kamle, Madhu; Mahato, Dipendra Kumar; Gupta, Akansha; Pandhi, Shikha; Sharma, Nitya; Sharma, Bharti; Mishra, Sadhna; Arora, Shalini; Selvakumar, Raman; Saurabh, Vivek; Dhakane-Lad, Jyoti; Kumar, Manoj; Barua, Sreejani; Kumar, Arvind; Gamlath, Shirani; Kumar, Pradeep
    Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre-harvest, harvest, and post-harvest stages. CIT can be usually found in beans, fruits, fruit and vegetable juices, herbs and spices, and dairy products, as well as red mold rice. CIT exerts nephrotoxic and genotoxic effects in both humans and animals, thereby raising concerns regarding the consumption of CIT-contaminated food and feed. Hence, to minimize the risk of CIT contamination in food and feed, understanding the incidence of CIT occurrence, its sources, and biosynthetic pathways could assist in the effective implementation of detection and mitigation measures. Therefore, this review aims to shed light on sources of CIT, its prevalence in food and feed, biosynthetic pathways, and genes involved, with a major focus on detection and management strategies to ensure the safety and security of food and feed. � 2022 by the authors. icensee MDPI, Basel, Switzerland.
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    Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed
    (Page Press Publications, 2022) Kamle, Madhu; Mahato, Dipendra Kumar; Gupta, Akansha; Pandhi, Shikha; Sharma, Bharti; Dhawan, Kajal; Vasundhara; Mishra, Sadhna; Kumar, Manoj; Tripathi, Abhishek Dutt; Rasane, Prasad; Selvakumar, Raman; Kumar, Arvind; Gamlath, Shirani; Kumar, Pradeep
    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.
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    Ethnopharmacological properties and Nutraceutical potential of Moringa oleifera
    (Elsevier B.V., 2022) Mahato, Dipendra Kumar; Kargwal, Raveena; Kamle, Madhu; Sharma, Bharti; Pandhi, Shikha; Mishra, Sadhna; Gupta, Akansha; Mahmud, M.M. Chayan; Gupta, Maneesh Kumar; Singha, Lal Bihari; Kumar, Pradeep
    Background: Moringa oleifera Lam (family Moringaceae) is a plant innate to India and has now been cultivated in various other regions of the world. It is extensively grown for its highly nutritious plant parts as a source of various nutrients like proteins, vitamins, minerals, and phytonutrients like carotenoids, polyphenols, flavonoids, alkaloids, and tannins, etc. It has been widely stimulated in the regions of chronic as a nutritional supplement for infants and children. Methods: The search tools like Web of Science, PubMed, Google Scholar, SciFinder, Cochrane Library, Scopus, and Science Direct databases were used for a thorough literature search till 2021. Results: In this review, the diversified phytochemical profile and high therapeutically potential have been documented. The current review intends to present an updated comprehensive overview of this versatile plant's nutritional value, therapeutic components, and ethnopharmacological properties. Conclusion: This plant has gained immense potential and increasing exploration as a nutraceutical. The ethnopharmacological properties of various compounds, along with their mode of action, are discussed briefly. Also, relevant pre-clinical and clinical trials are highlighted, which are in great demand and need further in-depth investigation in the future. � 2021 The Author(s)
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    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, Sadhna
    With 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 Ltd
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    Occurrence, impact on agriculture, human health, and management strategies of zearalenone in food and feed: A review
    (MDPI AG, 2021) Mahato, Dipendra Kumar; Devi, Sheetal; Pandhi, Shikha; Sharma, Bharti; Maurya, Kamlesh Kumar; Mishra, Sadhna; Dhawan, Kajal; Selvakumar, Raman; Kamle, Madhu; Mishra, Awdhesh Kumar; Kumar, Pradeep
    Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Zearalenone (ZEN), a mycotoxin categorized as a xenoestrogen poses structural similarity with natural estrogens that enables its binding to the estrogen receptors leading to hormonal misbalance and numerous reproductive diseases. ZEN is mainly found in crops belonging to temperate regions, primarily in maize and other cereal crops that form an important part of various food and feed. Because of the significant adverse effects of ZEN on both human and animal, there is an alarming need for effective detection, mitigation, and management strategies to assure food and feed safety and security. The present review tends to provide an updated overview of the different sources, occurrence and biosynthetic mechanisms of ZEN in various food and feed. It also provides insight to its harmful effects on human health and agriculture along with its effective detection, management, and control strategies. Copyright: � 2021 by the authors.
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    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.
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    Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf-life enhancement and food preservation
    (John Wiley and Sons Inc, 2022) Kumar, Pradeep; Mahato, Dipendra Kumar; Gupta, Akansha; Pandhi, Shikha; Mishra, Sadhna; Barua, Sreejani; Tyagi, Vidhi; Kumar, Arvind; Kumar, Manoj; Kamle, Madhu
    Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability. � 2022 Institute of Food, Science and Technology (IFSTTF).