Browsing by Author "Paswan, Vinod Kumar"

Now showing 1 - 7 of 7
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    A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants� gut microbiota
    (Frontiers Media SA, 2023) Bakshi, Shiva; Paswan, Vinod Kumar; Yadav, Satya Prakash; Bhinchhar, Basant Kumar; Kharkwal, Sheela; Rose, Hency; Kanetkar, Prajasattak; Kumar, Vishal; Al-Zamani, Zakarya Ali Saleh; Bunkar, Durga Shankar
    Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants� gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant�s needs and its ultimate impact on infants� gut microbiota. Copyright � 2023 Bakshi, Paswan, Yadav, Bhinchhar, Kharkwal, Rose, Kanetkar, Kumar, Al-Zamani and Bunkar.
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    Appraisal of some ethnic milk products from minor milch animal species around the world: a review
    (BioMed Central Ltd, 2023) Kanetkar, Prajasattak; Paswan, Vinod Kumar; Rose, Hency; Shehata, Abdelrazeq M.; Felix, Jude; Bunkar, Durga Shankar; Rathaur, Aman; Yamini, S.; Bhinchhar, Basant Kumar
    Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total milk supply in the dairy sector as their production share is relatively small. However, in recent years, people have started to recognize the numerous health and nutritional benefits of milk from these minor milch species. There is a rich diversity of traditional dairy products in the world, among which the ethnic products made from the milk of minor dairy species have a solicitous place in their region of origin. The ingredients and composition of these products and the preparation methods impart their characteristic taste and flavour along with their typical nutritional and functional health benefits. Anti-microbial, probiotic, antioxidant, nutraceutical, and other health-promoting qualities are the few benefits of these products. However, lack of research and developmental activities, promotions and advertisements of ethnic milk products of minor milch species have led to their limited awareness among the consumers. In view of the above, the present review attempts to discuss some of the important ethnic milk products around the world from the milk of minor milch species. � 2023, Korea Food Research Institute.
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    Biocomposites from Fruit and Vegetable Wastes and Their Applications
    (Springer Nature, 2022) Paul, Veena; Tripathi, Abhishek Dutt; Yamini, S.; Paswan, Vinod Kumar; Patil, Tejaswini; Verma, Tarun; Darani, KianoushKhosravi
    A considerable amount of food waste is generated with increased food production. A sustainable approach is needed to manage this waste generation for the proper valorization and value addition of food wastes. The fruits and vegetables processing sector generates a large amount of waste, approximately more than 42% of total food wastes. Fruits and vegetable wastes are an ideal substrate for the production of biocomposites. These fruits and vegetable wastes can be utilized as sustainable raw materials to produce biocomposites using green technology that is economical, sustainable, and environment friendly. This chapter focuses on synthesizing biocomposites using fruit and vegetable wastes, their application, and environmental sustainability. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
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    Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics
    (MDPI, 2023) Rose, Hency; Bakshi, Shiva; Kanetkar, Prajasattak; Lukose, Smitha J.; Felix, Jude; Yadav, Satya Prakash; Gupta, Pankaj Kumar; Paswan, Vinod Kumar
    In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient. � 2023 by the authors.
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    Editorial: Early life programming in poultry: Recent insights and interventional approaches
    (Frontiers Media S.A., 2023) Abdel-Moneim, Abdel-Moneim Eid; Shehata, Abdelrazeq M.; Paswan, Vinod Kumar
    [No abstract available]
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    Exploring trade prospects of Chhurpi and the present status of Chhurpi producers and exporters of Nepal
    (BioMed Central Ltd, 2023) Panta, Rajendra; Paswan, Vinod Kumar; Kanetkar, Prajasattak; Bunkar, Durga Shankar; Rose, Hency; Bakshi, Shiva
    Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the milk of Yaks, Chauris, Cows, and Buffaloes. Especially hard Chhurpi of Nepal is gaining popularity abroad as a dog food. However, the crosscutting issues of Chhurpi production and trade have remained largely unexplored. Therefore, to increase our understanding and add some information on the Chhurpi enterprise in Nepal, the present study was undertaken to investigate the current status of producers and exporters of Chhurpi and the crosscutting issues of the Chhurpi trade. The study was conducted during the month of July/August (2021) by preparing a different set of questionnaires for exporters and producers, for which five municipalities of Ilam were purposively selected for producers, while Kathmandu was selected for exporters as a study area. The study was performed during COVID-19 pandemic, so a survey was done via telephonic and electronic means at the Institute of Agricultural Sciences, Banaras Hindu University. After analysis of obtained data, results revealed that exporting companies are making annual average growth of 10�11% from the last five fiscal years resulting in an increment of export. With an increase in annual sales, exporters are earning 10�15% profit of sales which is surging each year. The percentage of annual export decreased recently in the fiscal year 2020/21 due to COVID-19 as demand was low so production was made lower. The study area was dominated by educated, middle-aged respondents who mostly were males. Brahmin and Chhetri were major ethnic groups among producers most of whom are involved in cooperatives. Most of the producers were earning up to NPR 5 lakhs (USD 3817) annually only from Chhurpi. Price variation among wholesalers and retailers was prevalent in the production area. Most producers have reared cattle and their major problem includes feed shortage, disease in animal and breed improvement. Production areas should be made Foot and Mouth Disease free zone by the government through specific laws to further increase export to new countries. � 2022, The Author(s).
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    Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions
    (Frontiers Media SA, 2023) Kumar, Vishal; Singh, Chandra Shekhar; Bakshi, Shiva; Kumar, Sudhir; Yadav, Satya Prakash; Al-Zamani, Zakarya Ali Saleh; Kumar, Pankaj; Singh, Upendra; Meena, Kamlesh Kumar; Bunkar, Durga Shankar; Paswan, Vinod Kumar
    Currently, the demand for functional food items that impart health benefits has been rising. Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional attributes. However, this seasonal fruit is highly perishable, and a large proportion of it goes unharvested and wasted worldwide. Spray drying of the fruit pulp can impart improved shelf life, ensuring long-term availability for consumers to exploit its health benefits. The storage quality varies according to the type of packaging material and the storage environment. Therefore, in this study, the shelf life span of the spray-dried Syzygium cumini L. pulp powder (SSCPP) was investigated during 6 months of storage under three types of packaging materials (i.e., polystyrene, metalized polyester, and 4-ply laminates) in a low-temperature environmental (LTE) and at ambient environmental conditions. The physicochemical stability of bioactive principles (TPC and TAC), microbial counts, and color components were analyzed at 0, 2, 4, and 6 months of storage. There was a significant gradual loss of dispersibility and solubility with an increase in flowability, bulk density, and wettability during the entire storage period for all three packaging materials. The TSS, pH, TPC, TAC, and microbial counts decreased in the SSCPP both at ambient and LTE conditions during the study. Among all the packaging materials, the 4-ply laminate was found to be the most appropriate and safe for storage of spray-dried SCPP at LTE conditions. Copyright � 2023 Kumar, Singh, Bakshi, Kumar, Yadav, Al-Zamani, Kumar, Singh, Meena, Bunkar and Paswan.