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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 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 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 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 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 Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch(Cell Press, 2024) Dhull, Sanju Bala; Tanwar, Meenu; Khatkar, Sunil Kumar; Chandak, Ankita; Chawla, Prince; Goksen, GuldenThe present study aimed to investigate the effects of thermal and non-thermal modification techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT + US, and US+HMT, on the morphological, functional, and pasting properties of mung bean (MB) starch. The results showed that the amylose content of MB starch increased (about 29.8% higher) after the US and decreased (about 17% less) after HMT and dual modifications. The modification increased water absorption, with US-modified starch showing the greatest increase (50% more than native). However, modification decreased oil absorption capacity and light transmittance, except for HMT and HMT + US treatments. In addition, the modification of MB starch resulted in diminished swelling power and solubility compared to native starch. The pasting properties showed that native starch had highest peak viscosity of 5308 mPas, compared to the modified starches. The X-ray diffraction patterns and FTIR spectra did not revealed significant differences between modified and native starch. The morphological analysis showed that the modified starch granules had significant changes like holes and cracks on their surfaces. Therefore, it can be inferred that the physical modification of MB starch using HMT, US, HMT + US, and US+HMT significantly affected its different properties which can be useful in enhancing different food applications.Öğe Exploring the Potential and Properties of Lotus (Nelumbo nucifera G.) Starches in Comparison With Conventional Starches for Food and Non-Food Applications(John Wiley and Sons Inc, 2025) Chandak, Ankita; Dhull, Sanju Bala; Chawla, Prince; Alarfaj, Abdullah A.; Alharbi, Sulaiman Ali; Ansari, Mohammad Javed; Rose, Pawan KumarIn the present study, a comparative characterization of starch isolated from lotus seeds and lotus rhizomes was compared with mung bean starch (MBS) and potato starch (PS). The characterization of isolated starches was done based on physicochemical, pasting, morphological, structural, thermal, and rheological properties. Amylose content (AC) was observed the highest for lotus seed starch (LS) while it was the lowest for lotus rhizome starch (LRS). At 90°C, the swelling power was observed the highest for PS, that is, 26.86 g/g whereas it was the lowest for MBS, that is, 12.75 g/g. MBS starch showed the highest solubility (20.7%). The scanning electron micrographs of starches showed granules varying in shape and size from round to irregular, oval to elliptical shapes, and small to large sizes. The x-ray diffraction polymorph of LRS, LS, and MBS demonstrated A-type, whereas PS exhibited B-type. Peak, trough, and breakdown viscosities were observed to be the highest for PS. PS had the lowest pasting temperature, while the highest was observed for LS. MBS and PS showed higher transition temperatures than LS and LRS. Therefore, MBS and PS can be exploited further for applications involving high processing temperatures. The enthalpy of gelatinization is highest for MBS and the lowest for LS. Frequency sweep measurement of starch pastes showed G′ and G″ values varying between 216 - 2749 Pa and 86.6–228.2 Pa, respectively. This study indicated that starches of lotus have good AC, small granular size, and have potential to promote the development of products in food and non-food industries. Overall, the present finding will encourage the utilization of starches extracted from the seed and rhizome of lotus for food and non-food industries and potentially guide future studies on starch modifications and novel utilization. © 2025 Wiley-VCH GmbH.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 Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index(Elsevier, 2024) De, Subhra; Chawla, Prince; Dattatray, Anarase; Iqbal, Muzaffar; Goksen, Gulden; Dhull, Sanju Bala; Rusu, Alexandru VasileThis study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0-10 %) of Lentinus edodes (also known as shiitake) powder. Noodles with 4 % mushroom powder (L3) exhibited comparable sensory attributes in comparison with control noodles. The L3 showed significantly higher protein (1.92 +/- 0.035 %), decreased carbohydrate content, improved cooking characteristics. The L3 exhibited darker color with lower hardness, adhesiveness, higher mineral content and bioavailability of iron (59.22 +/- 0.49 %). As well, L3 showed a significantly higher mineral transport, retention, and uptake of minerals followed by increased ferritin content (29.17 +/- 0.52 ng/mg cell protein). Mushroom powder incorporation in noodles significantly decreased the area under the curve of reducing sugar release correlating with lower glycemic index and thus a potential impact on blood sugar levels. This study illustrates the efficacy of mushroom powder as a functional component in noodles, offering both augmented nutritional advantages and increased glycemic regulation.Öğe Functionality modulation of starch from lotus rhizome using single and dual physical modification(Elsevier, 2024) Dhull, Sanju Bala; Antika, Chandak; Gökşen, Gülden; Chawla, Prince; Al Obaid, Sami; Ansari, Mohammad JavedThe effects of ultrasonication (US) assisted by pre- and post-treatment of heat-moisture treatment (HMT) on physicochemical, rheological, pasting, digestive, and thermal properties of lotus rhizome (LR) starch were investigated in this study. All treatments decreased the swelling power, amylose content, and peak viscosity except for the ultrasonicated sample when compared with native LR starch. All treatments showed similar diffraction patterns with different intensities. FTIR spectra characteristic peaks did not emerge or disappear after single and dual modifications. Storage modulus (G?) is greater than loss modulus (G?) for all LR starch gel samples demonstrating their elastic character. Moreover, ?Hgel (253.1–303.7 J/g) increased in all treatments. Dual modification (HMT & US) significantly enhanced resistant starch and reduced SDS in LR starches. These results could be beneficial for promoting ultrasound processing for potential uses in the food industry and starch production.Öğe Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility(Elsevier, 2024) Chandak, Ankita; Dhull, Sanju Bala; Chawla, Prince; Goksen, Gulden; Rose, Pawan Kumar; Al Obaid, Sami; Ansari, Mohammad JavedNative lotus ( Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G ' ' (1665-4004 Pa) was greater than G '' '' (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.Öğe Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review(Elsevier, 2023) Dhull, Sanju Bala; Chandak, Ankita; Chawla, Prince; Goksen, Gulden; Rose, Pawan Kumar; Rani, JyotiLotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.Öğe Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production(Elsevier, 2024) Aswathy, V. P.; Bains, Aarti; Sridhar, Kandi; Chawla, Prince; Sharma, Minaxi; Ali, Nemat; Malik, AbdulIn recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 +/- 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 degrees C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 +/- 0.02, 21.56 +/- 0.02, and 19.33 +/- 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.
