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Öğe A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation(Elsevier, 2024) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Rehman, Mohd Ziaur; Ali, Nemat; Karabulut, Gulsah; Chawla, PrinceThis study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % w/v). Results showed that the yogurt with 4.5% PHM exhibited suitable viscosity, higher water holding capacity, and reduced syneresis over the 16 days of storage. Furthermore, selected yogurt sample revealed similar physicochemical, textural, and color attributes as compared to control (full-fat and skimmedmilk yogurt). Moreover, this study showed that consumers highly accepted mucilage-formulated yogurt, with a mean score of 97.16 +/- 1.58 %. Overall, nano-mucilage holds potential as a sustainable biomaterial for producing low-fat yogurt.Öğe A review of valorization of agricultural waste for the synthesis of cellulose membranes: Separation of organic, inorganic, and microbial pollutants(Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Dhull, Sanju Bala; Ali, Nemat; Rashid, Summya; Elossaily, Gehan M.; Chawla, Prince; Gökşen, GüldenAgricultural waste presents a significant environmental challenge due to improper disposal and management practices, contributing to soil degradation, biodiversity loss, and pollution of water and air resources. To address these issues, there is a growing emphasis on the valorization of agricultural waste. Cellulose, a major component of agricultural waste, offers promising opportunities for resource utilization due to its unique properties, including biodegradability, biocompatibility, and renewability. Thus, this review explored various types of agricultural waste, their chemical composition, and pretreatment methods for cellulose extraction. It also highlights the significance of rice straw, sugarcane bagasse, and other agricultural residues as cellulose-rich resources. Among the various membrane fabrication techniques, phase inversion is highly effective for creating porous membranes with controlled thickness and uniformity, while electrospinning produces nanofibrous membranes with high surface area and exceptional mechanical properties. The review further explores the separation of pollutants including using cellulose membranes, demonstrating their potential in environmental remediation. Hence, by valorizing agricultural residues into functional materials, this approach addresses the challenge of agricultural waste management and contributes to the development of innovative solutions for pollution control and water treatment.Öğe An approach to manufacturing well-being milk chocolate in partial replacement of lecithin by the functional plant-based combination(Wiley, 2024) Patel, Harshvardhan; Bains, Aarti; Sridhar, Kandi; Ali, Nemat; Najda, Agnieszka; Tosif, Mansuri M.; Dhull, Sanju BalaLecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660(degrees)C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant beta-(1 -> 4) and beta-(1 -> 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.Öğe Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products(Elsevier Sci Ltd, 2025) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Kaushik, Ravinder; Chawla, PrinceThe increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.Öğe Application of seed mucilage as functional biopolymer in meat product processing and preservation(Elsevier Sci Ltd, 2024) Gao, Xueqin; Sharma, Madhu; Bains, Aarti; Chawla, Prince; Goksen, Gulden; Zou, Jian; Zhang, WanliMeat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.Öğe Application of Taro (Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants)(Mdpi, 2023) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Rusu, Alexandru Vasile; Trif, Monica; Chawla, PrinceTaro rhizomes are a rich source of polysaccharides, including starch and mucilage. However, mucilage has excellent anti-microbial efficacy, and unique gel-forming and techno-functional properties. Therefore, this study aimed to extract and utilize taro mucilage (TM), which is viscous and has a gel-like texture, for the shelf-life enhancement of fresh-cut brinjals (eggplants). Mucilage was extracted using hot-water extraction and the yield was calculated to be 6.25 +/- 0.87% on a dry basis. Different formulations of coating gel solutions were prepared: 1, 2, 3, 4, 5, 6, and 7%. The selection of the coating gel solution was carried out based on particle size. The smallest particle size was observed in treatment T5 (154 +/- 0.81 nm) and zeta potential -27.22 +/- 0.75 mV. Furthermore, cut brinjals were coated with the prepared mucilage gel solution and this showed a significant effect on the overall physicochemical properties of cut brinjals. Maximum weight loss occurred on the 10th day (12.67 +/- 0.24%), as compared with coated brinjals (8.99 +/- 0.42%). Minor changes were observed in pH, for the control sample significantly decreased from 4.58 +/- 0.45 to 2.99 +/- 0.75 on the 0th day to the 10th day, respectively. Titrable acidity of coated and uncoated cut brinjals was found to be at 0.31 +/- 0.44% on the 0th day, which increased up to 0.66 +/- 0.20% for the control and 0.55 +/- 0.68% for coated brinjals on the 10th day. The taro mucilage coating gel (TMCG) solution showed pseudo-plastic behavior or shear-thinning fluid behavior. FTIR data confirmed the existence of several functional groups including various sugars, proteins, and hydroxylic groups. Antioxidant activity of coated and uncoated cut brinjals was found to be 22.33 +/- 0.37% and 22.15 +/- 0.49%, respectively. The TMCG solution showed effective results towards the various food pathogenic microorganisms. Overall, it is a natural, renewable resource that is biodegradable. This makes it an environmentally friendly alternative to synthetic additives or thickeners. It is cost effective, easily available, eco-friendly, and non-toxic. This can be an attractive feature for consumers looking for sustainable and eco-friendly options.Öğe Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility(Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Rehman, Mohd Ziaur; Chawla, PrinceThe increasing demand for functional foods arises from concerns regarding food allergies, dietary restrictions, and ethical considerations related to egg consumption. Consequently, this study investigates the feasibility of using arabinogalactan-rich nanomucilage derived from garden cress seeds as an egg replacement in cupcake production. The microwave-assisted process resulted in 23.28 f 0.34 % yield and it demonstrated a nanoscale particle size of 146.3 f 2.67 nm. Smooth surfaces with spherical concavities-shaped particles were observed containing carbohydrate and protein-based functional groups. A market survey involving 250 participants indicated a notable interest in egg-free cupcakes, with 75% of respondents determining a willingness to sample them. Cupcakes containing 15% nanomucilage (C3) exhibited comparable sensory acceptability and similar physicochemical properties, along with significantly improved hardness (751.03 f 1.24 g), resilience (23.98 f 0.56), and chewiness (513.75 f 1.37 g) when compared to egg-based cupcakes. In vitro digestibility exhibited a significant reduction in the area under the curve for reducing sugars in C3 (155.68 mg g- 1) relative to the control (238.83 mg g- 1), suggesting a lower glycemic index. Hence, this study reveals that garden cress seed mucilage could be an effective egg substitute in cupcakes, offering comparable sensory and textural attributes with potentially lower glycemic index.Öğe Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio-techno functionality, and food applications(Wiley, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Sridhar, Kandi; Sharma, Minaxi; Khaneghah, Amin Mousavi; Chawla, PrincePolysaccharides from non-conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non-conventional fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart from polyphenolic components, this is an excellent source of mucilaginous polysaccharides. Polysaccharides are one the major components of bael fruit, having a high amount of galactose and glucuronic acid, which contributes to its potential therapeutic properties. Therefore, this review emphasizes the conventional and emerging techniques of polysaccharide extraction from bael fruit. Insight into the attributes of polysaccharide components, their techno-functional properties, characterization of bael fruit polysaccharide, emulsifying properties, binding properties, reduction of hazardous dyes, application of polysaccharides in film formation, application of polysaccharide as a nanocomposite, and biological activities of bael fruit polysaccharides are discussed. This review also systematically overviews the relationship between extraction techniques, structural characteristics, and biological activities. Additionally, recommendations, future perspectives, and new valuable insight towards better utilization of bael fruit polysaccharide have been given importance, which can be promoted in the long term.Öğe Biomass valorization of liquid whey into carbon quantum dots via hydrothermal process for food pathogenic bactericidal activity and photocatalytic degradation of brilliant red dye(Elsevier, 2024) Thakur, Sweezee; Bains, Aarti; Kumar, Anil; Goksen, Gulden; Yaqoob, Mudasir; Parvez, Mohammad Khalid; Al-Dosari, Mohammed S.Whey is the primary waste material of the dairy industries; therefore, the present study focuses on the valorization of milk processing industry-originated liquid whey into valuable products, specifically liquid whey carbon quantum dots (LW-CQDs) for pathogenic bactericidal and photocatalytic dye reduction efficacy. Facile synthesis of fluorescent LW-CQDs was carried out by employing a green hydrothermal approach at 200 degrees C for 12 h. Several analytical techniques were used to confirm the thermally stable spherical particles, measuring 9.04 +/- 0.76 nm size in diameter, primarily composed of carbon and oxygen LW-CQDs. The presence of diverse functional groups (hydroxyl, carboxyl, carbonyl, and methyl groups) of LW-CQDs contributed to overall optical properties, which manifested a blue emission peak at 418 nm with 240 nm excitation wavelength in fluorescence spectroscopy. UV-Visible spectra featured two peaks (pi -> pi * transition of C = C bonds and n -> pi * transition of C = O bonds) at around 249 and 293 nm, respectively. Moreover, the synthesized LW-CQDs exhibited a significantly higher zone of inhibition (25.98 +/- 0.17 mm) and significantly lower minimum inhibitory concentration (4.47 +/- 0.01 mu l/ml) against the Staphylococcus aureus. In addition, LW-CQDs revealed a higher killing rate of reaction for S. aureus as compared to K. pneumoniae, P. aeruginosa, and S. typhi and remarkably degraded 92.95 % of brilliant red dye under visible light (2000 lux). Hence, these facile LW-CQDs hold potential for applications in the effectiveness of antimicrobial and photocatalytic dye reduction activity, which show valuable contributions to both waste valorization and sustainable material development.Öğe Biomass-derived carbon quantum dots from C hlorella vulgaris: Photocatalytic reduction of malachite green dye coupled with anti-quorum sensing and antimicrobial activity against food pathogens(Elsevier, 2024) Thakur, Sweezee; Bains, Aarti; Kumar, Anil; Goksen, Gulden; Dhull, Sanju Bala; Ali, Nemat; Khan, Mohammad RashidAlgae, particularly Chlorella vulgaris, , present a novel, sustainable source for producing carbon quantum dots (CQDs) with unique properties. This study introduces an eco-friendly synthesis method using a hydrothermal process at 200 degrees C for 12 h, yielding stable, spherical CQDs with an average diameter of 7.19 +/- 0.06 nm, composed primarily of carbon and oxygen. The innovation consists on employing microalgal biomass for the production of CQDs, hence obviating the necessity for additional chemicals or passivating agents. The CQDs exhibit a fluorescence peak at 416 nm upon excitation at 241 nm, with UV-visible spectra showing pi ->pi* and n ->pi* transition at 241 nm and 356 nm, respectively. High-resolution TEM analysis reveals a crystalline structure with a 0.21 nm interlayer spacing, confirmed by lattice fringes, and a quantum yield of 41.24%, indicating efficient photoluminescence. The CQDs demonstrate strong antimicrobial activity against pathogens like Staphylococcus aureus and Pseudomonas aeruginosa, , with significant inhibition of quorum sensing like twitching and swarming and bacterial motilities. Furthermore, the CQDs achieve a 91.47% degradation of malachite green dye, underscoring their potential in environmental remediation. This study highlights the dual applications of Chlorella vulgaris-derived CQDs in health and environmental contexts, presenting a sustainable and innovative approach for nanomaterial synthesis.Öğe Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation(Elsevier, 2024) Patel, Harshvardhan; Bains, Aarti; Tosif, Mansuri M.; Ali, Nemat; Goksen, Gulden; Dhull, Sanju Bala; Chawla, PrinceLecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement for lecithin in white chocolate. Different concentrations of the blend (25-75 %) were used to replace lecithin and white chocolate containing 75 % lecithin, 15 % acacia gum and 10 % guar gum blend (75GAGL) exhibited comparable rheological properties as compared to the control sample. Consequently, the selected sample was characterized using different analytical techniques. FTIR results showed a similar peak of various functional groups of sugars, proteins, and uronic acids for 75GAGL and control samples. Physicochemical analysis and shelf-life evaluation were conducted during the 150-day storage period. Lower fat content (41.64 +/- 1.23 %) and highest protein content (5.41 +/- 0.08 %) were observed for the 75AGGL sample as compared to the control on the 0(th) day and a non-significant difference was shown on the 150th day. Overall, physicochemical data revealed minor changes in the nutritional aspects for both control and 75GAGL samples. DSC and TGA data proved that 75GAGL and the control sample have similar heat stability (melting point) and the peak was observed at 36.93 degrees C for 75GAGL and 37.11 degrees C for control. The addition of gum blend in chocolate 75GAGL (9985 g force in 2.24 Sec) displayed similar hardness as compared to the control sample (12,448 g force in 2.68 Sec). Results of texture analysis for 5AGGL and control samples exposed similar hardness values. Furthermore, the color assessment showed a non-significant difference in color values of both chocolates during 150 days of storage. 75AGGL received comparable scores to the control sample during sensory analysis. Overall, it could be proven that plant-derived gums can be effectively used for the partial replacement of lecithin for white chocolate production with desirable textural and sensory properties.Öğe Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity(Elsevier, 2024) Singh, Vaishali; Bains, Aarti; Goksen, Gulden; Capozzi, Vittorio; Arjun, Anarase Dattatray; Ali, Nemat; Iqbal, MuzaffarMacro-fungi are recognized for food, medicinal, and environmental applications, therefore, the study focuses on multifaceted nutritional, techno-functional, and bioremediation-related uses of Agaricus bisporus and Ganoderma lucidum powders. Herein, A. bisporus exhibited 11.43 % significantly higher protein content, whereas, G. lucidum exhibited 63.55 % higher fiber content. For both mushrooms, spherical porous and fibrous interconnected structural morphology was observed, which led to distinguishing crystallinity and techno-functional properties. G. lucidum demonstrated 75.89% higher iron, and 19.22 % higher zinc bioavailability while A. bisporus displayed 45.36 % higher calcium bioavailability. G. lucidum absorbed significantly higher zinc and calcium during cellular uptake, while A. bisporus revealed higher iron uptake. Both macro-fungi enhanced iron storage, with G. lucidum achieving 28.68 +/- 0.61 ng ferritin/mg cell protein. A. bisporus degraded 88.69 +/- 0.12 % Malachite Green while G. lucidum degraded 90.51 +/- 0.19%, maintaining efficiency in both sunlight and UV light. The research indicates that these matrices may serve as valuable nutritional sources and potential substitutes for additives.Öğe Development of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread(Elsevier, 2024) Das Adhikary, Nibedita; Bains, Aarti; Tosif, Mansuri M.; Chawla, Prince; Ali, Nemat; Ansari, Mushtaq Ahmad; Dhull, Sanju BalaNon -conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave -assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 +/- 20.4 nm) was higher compared to modified starch (MS) 336.6 +/- 88.9 nm with a surface charge of -24.80 +/- 3.92 to -34.87 +/- 3.92 mV, respectively. Several functional groups including hydroxyl (O - H) and carboxyl (C - H) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 +/- 0.05 nm) and M/C/G-2 (50.77 +/- 0.58), compared to control C-4 (100 % native starch) (4.82 +/- 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09 - 0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun -bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.Öğe Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple(Wiley, 2023) Tosif, Mansuri M.; Bains, Aarti; Dhull, Sanju Bala; Chawla, Prince; Goksen, GuldenIn recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 +/- 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50 degrees C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera, CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg(-1) for uncoated and 717.88 mg GAE kg(-1), respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 +/- 0.84 and 1.25 +/- 0.49 log CFU g(-1) were 4.26 +/- 0.67 and 2.68 +/- 0.22 log CFU g(-1) at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples.Öğe Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie(Elsevier, 2024) Patil, Nikhil Dnyaneshwar; Bains, Aarti; Kaur, Sawinder; Yadav, Rahul; Goksen, Gulden; Ali, Nemat; Alasmari, Abdullah F.The research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.Öğe Exploration of Agrocybe aegerita mushroom polysaccharide-polyphenolic complex: Functional properties, binding efficiency, and biological activities(Elsevier, 2025) Bains, Aarti; Goksen, Gulden; Ali, Nemat; Khan, Mohammad Rashid; Patil, Sandip; Chawla, PrinceThis study investigates the functional and biological activities of a polysaccharide-polyphenolic complex derived from the edible mushroom Agrocybe aegerita. Polyphenols were extracted using a modified solvent evaporation technique, and polysaccharides (AMP) were extracted using enzyme-assisted methods, yielding 8.02 %. The presence of fructose, mannose, glucose, galactose, sucrose, and maltose in varying amounts was confirmed. Different mushroom extracts concentrations (0.025-1.00 %) were tested for interaction with AMP. Samples with 0.2 % and 0.5 % extracts showed significantly higher binding efficiency with polysaccharides. AMP exhibited a particle size of 319 nm, while mushroom polysaccharide-polyphenolic compound complex (AMPP) revealed 136 nm with an irregular shape and smooth surface. Both AMP and AMPP showed three stages of decomposition, with distinct weight loss. Anti-quorum sensing tests against P. aeruginosa PAO1 showed that AMPP significantly decreased pyocyanin, pyoverdine, and swarming activity and exhibited higher biofilm inhibition. These findings suggest that the AMPP has substantial potential for developing sustainable health products, owing to its enhanced bioactivity.Öğe Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development(Elsevier, 2024) Patil, Nikhil Dnyaneshwar; Thakur, Sweezee; Bains, Aarti; Kaur, Sawinder; Ali, Nemat; Arora, Rahul; Parvez, Mohammad Khalid; Gökşen, Gülden; Janghu, Sandeep; Chawla, PrinceThe study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 ± 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 ± 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The protein-phenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.Öğe Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement(Wiley, 2024) Sharma, Madhu; Bains, Aarti; Dhull, Sanju Bala; Chawla, Prince; Goksen, Gulden; Ali, NematThis research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 +/- 1.24 nm), zeta potential (-25.52 +/- 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 +/- 0.15 degrees C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 +/- 0.004 g/cm3) and tapped density (0.62 +/- 0.010 g/cm3), angle of repose (21.61 degrees), swelling power (12.26 +/- 0.25%), and minimum gelation concentration (4.01 +/- 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control. This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits.imageÖğe Food waste to hydrochar: A potential approach towards the Sustainable Development Goals, carbon neutrality, and circular economy(Elsevier Science Sa, 2024) Dhull, Sanju Bala; Rose, Pawan Kumar; Rani, Jyoti; Goksen, Gulden; Bains, AartiFood waste is a common organic solid waste generated worldwide in significant quantities, and its proper treatment and management practices are hindered by high moisture content. However, hydrothermal carbonization (HTC) technique uses food waste moisture as the reaction medium and converts it into an environmentally friendly coal -like product, i.e. hydrochar. Food waste conversion to hydrochar via HTC has many benefits but a complex mechanism because each component of food waste has its own structural and chemical properties and interacts with the other components/chemical species during the process involving heterogeneous reactions, which significantly impacts the physio-chemical properties of food waste hydrochar (FWH). Due to high surface area, stability, carbon content, and regeneration capability, FWH is an attractive choice for numerous environmental applications, helps to achieve various Sustainable Development Goals (SDGs), and supports carbon neutrality and a circular economy. Given the importance of this topic, this review provides a comprehensive analysis of the advancements in HTC technology for producing hydrochar from food waste, as well as the carbonization mechanism of each constituent of food waste. The study also highlights the significance of different modification and activation methods used to enhance the primary drawback of FWH. We primarily intend to assess the application of FWH in accomplishing several SDGs, i.e., SDG 6.3 (pollutant removal from wastewater), SDG 7 (generate clean energy), SDG 13 (combat climate change, i.e., CO 2 sequestration), SDG 15.3 (land and soil restoration). Our primary focus is to evaluate the future perspective of FWH via CO 2 emission assessment, life cycle assessment, and techno-economic assessment, along with challenges in commercializing FWH, and propose significant avenues for future research. These insights are essential for determining the economic viability and environmental advantages of FWH as a valuable resource to accomplish several SDGs, achieve carbon neutrality, and promote a circular economy.Öğe Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis(Elsevier, 2025) Sharma, Nikhil; Thakur, Sweezee; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Ansari, Mushtaq Ahmad; Kopsacheili, AnnaThe study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBWCQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 +/- 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.
