Browsing by Author "Pratiksha"

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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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    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