Browsing by Author "Sharma, Nitya"

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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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    Processing induced changes on coarse cereals (majorly millets) derived antioxidant compounds-a review
    (Functional Food Institute, 2022) Aggarwal, Dipesh; Bhardwaj, Aastha; Sobti, Anupreet Kaur; Fatma, Sana; Sharma, Nitya; Bansal, Vasudha
    Coarse cereals also known as nutricereals contain several bioactive components that provide many health-promoting and disease-preventing properties. This paper presents a review of the effect of processing on the various antioxidant compounds present in coarse cereals. Polyphenols, phenolic compounds, flavonoids, tannins, avenanthramides, vitamins, and phytoestrogens are the major categories that contribute to the antioxidant properties of coarse cereals. As per the literature, processing technologies like fermentation, boiling, malting, hydrolysis, soaking and germination, heat treatment, microwaving and extrusion, etc, have a significant effect on these antioxidant compounds present in coarse cereals. Coarse cereals and their processed products could be of potential benefit to human health, but extensive research is required to optimize the dietary recommendation for realizing these health benefits. � FFC 2022.
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    Scope, Functions, and Novelty of Packaging Edibles
    (Springer Nature, 2022) Sharma, Nitya; Bhardwaj, Aastha; Said, Prashant; Joshi, Sukirti; Poonia, Amrita; Sahu, J.K.
    The idea of edible packaging has been around for a while, but now is the right time to ripe the idea to take hold in the food industry. Due to the prevailing adverse conditions of environmental pollution caused by plastic wastes that endup in soil and freshwater, it has become imperative to find a sustainable packaging solution to replace single-use, lightweight polyethylene polymer plastics for retail marketing. Edible films have been in focus for this purpose because of their biodegradability and additional advantages like partial permeability to moisture and oxygen, along with its role as a carrier of functional ingredients (antimicrobials and antioxidants). Natural biopolymers like starch-based biodegradable edible films are widely accepted because of its competence and abundance. In addition to this, they are easily extractable with high yields, do not affect sensory properties of the food, and can be consumed without any health concerns. They are also found to be significantly cost-effective because of its availability from a wide range of agricultural sources such as cereals or legumes and their by-products, tubers, unripe fruits, and other plant storage organs. The literature suggests that starch-based edible films are based on five main raw materials: corn, maize, wheat, potato, sweet potato, and cassava. And in the recent years, corn starch has been widely used as a raw material for biodegradable polymer production. This chapter discusses the present status of the various sources used to produce starch-based edible films, novelty in starch-based edible packaging, and their effect on the shelf life of certain category of foods.