BHU Institutional Repository :: Browsing by Author "Naik, Bindu"

Browsing by Author "Naik, Bindu"

Now showing 1 - 8 of 8

Exploring the diversity of endophytic fungi and screening for their pullulanase-producing capabilities
(Springer Science and Business Media Deutschland GmbH, 2021) Naik, Bindu; Goyal, S.K.; Tripathi, Abhishek Dutt; Kumar, Vijay
Background: Pullulanases are the significant industrial group in the 13 glycosyl hydrolases category, known as the ?-amylases family. There are very few reports on pullulanase from fungal sources. Based on the above research gap, the present study was undertaken to explore the endophytic fungi for their pullulanase-producing capabilities. Results: A total of 126 endophytes were isolated from Tradescantia pallida, Zea mays, and Trifolium alexandrinum. Aspergillus, Penicillium, and Ganoderma species recovered highest from the stem of Tradescantia palida. Fusarium was dominant in the stem and leaf of Zea mays. Penicillium, Aspergillus, Ganoderma, Cladosporium, Fusarium, and Alternaria were recovered from the Trifolium alexandrium. The Shannon index in Tradescantia pallida was highest in leaves while in Zea mays and Trifolium alexandrinum, it is highest in the stem. The Simpson�s index is highest in the case of Zea mays stem and root. Species richness was indicated by Menhinick�s index, and it was found that this value was highest in the roots of Trifolium alexandrinum. As per our knowledge, no comparative data is available on the endophytic diversity of the above plants taken for the study. Out of 126 endophytes, only 2.38% produced pullulanase while 7.94% produced amylase. The recovery of pullulanase-producing endophytic fungi was very less. But the importance of pullulanase is high as compared to amylase because it has both ?-1,6 and ?-1,4 hydrolyzing ability. Therefore, the most promising isolates were identified by ITS sequence analysis. Based on spore chain morphology, isolates BHU-25 and BHU-30 were identified as Penicillium sp. and Aspergillus species, respectively. This is the first report of pullulanase from endophytic Aspergillus and Penicillium. Conclusion: Endophytes Aspergillus sp. and Penicillium sp. produce pullulanase enzyme. This is the first report of pullulanase from endophytic Aspergillus and Penicillium. � 2021, The Author(s).
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 Kumar
There 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.
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, Rajeev
The 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 Authors
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
Optimization of pullulanase production by Aspergillus flavus under solid-state fermentation
(Elsevier Ltd, 2022) Naik, Bindu; Goyal, S.K.; Tripathi, Abhishek Dutt; Kumar, Vijay
Pullulanase is a promising candidate for industrial applications. But less yield and high cost limited its application. Hence, the present study aims to optimize nutrients for increasing the yield of fungal pullulanase to resolve these limitations. The findings of Plackett Burman Design showed that only 5 of 19 nutrients influenced the yield of pullulanase significantly. Box-Behnken Design (BBD) was implemented to establish the optimal concentration of the significant nutrients. After statistical optimization for KH2PO4, yeast extract, peptone, and MnSO4, supplemented in the substrate wheat bran, the overall increase in yield was 1.63 fold. In all the flasks (500 to 5000 mL capacity containing 10�100 g dry substrate), almost the same yield has been produced (647.00 � 25.139 U/gds) suggesting that the production of pullulanase can readily be scaled up under optimized conditions. This is the first nutrient optimization study of pullulanase production by Aspergillus flavus in solid state fermentation using wheat bran. � 2022
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 Singh
In 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. � 2023
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, Sarvesh
The 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. � 2023
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.

Browsing by Author "Naik, Bindu"

Results Per Page

Sort Options