Yazar "Dhull, Sanju Bala" seçeneğine göre listele

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    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, Gülden
    Agricultural 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.
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    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 Bala
    Lecithin 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.
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    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 Rashid
    Algae, 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.
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    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, Prince
    Lecithin 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.
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    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 Bala
    Non -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.
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    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, Gulden
    In 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.
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    Effect of Different Processing Techniques and Storage Conditions on Honey Properties
    (Springer Nature, 2024) Rani, Jyoti; Kamboj, Harkrishan; Dhull, Sanju Bala; Rose, Pawan Kumar; Bou-Mitri, Christelle; Goksen, Gulden; Faliarizao, Natoavina
    Honey is a naturally occurring biological product produced by bees using the nectar of plants and is extremely beneficial to humans both as a food and medication. It is a good source of water, glucose, and fructose, including trace amounts of proteins, vitamins, minerals, and organic acids. Raw or minimally processed honey is a high-quality honey offering several nutritional and health preventative benefits but could be microbiologically contaminated due to yeasts, some anaerobic bacteria, Clostridium botulinum, and molds. Moreover, processing could be required to meet physical and sensorial requirements. In addition, heating, filtering, and moisture reduction are all necessary processes for raw honey processing to avoid fermentation, delay crystallization, and eliminate contaminants. During processing, it is a challenge to maintain its nutritional value and health properties and to improve product appeal. Various methods have been employed for honey processing as alternatives to conventional heat treatments, such as microwave heating, ultrasound processing, infrared heating, high hydrostatic pressure processing, and membrane technology. The chapter covers the composition of honey, the nutritional value of its components, conventional and modern processing methods of honey, and their effect on its physiological and nutritional characteristics. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2024.
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    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, Gulden
    The 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.
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    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 Kumar
    In 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.
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    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, Nemat
    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. 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.image
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    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, Aarti
    Food 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.
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    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 Vasile
    This 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.
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    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 Javed
    The 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.
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    Identification and Assessment of Therapeutic Phytoconstituents of Catharanthus roseus through GC-MS Analysis
    (Mdpi, 2023) Rani, Jyoti; Kapoor, Manish; Dhull, Sanju Bala; Goksen, Gulden; Juric, Slaven
    The leaves of Catharanthus roseus (L.) G. Don contain a large number of diverse secondary metabolites, making them comparably complex. The Catharanthus genus has received increased interest from scientists in recent years due to its extensive applications in several domains, including the pharmaceutical sector, where precise characterization of its characteristics is required. An effective inquiry technique is needed for chemo-profiling to identify the metabolites in plant samples. The main goal of this research is to provide supplementary data on the chemical composition of the leaves of twenty-five different accessions of C. roseus through the application of gas chromatography-mass spectrometry (GC-MS). The study's findings reveal the existence of a vast number of phytochemicals, allowing for a comparison of the different accessions. Furthermore, a meticulous statistical analysis of this data using principal components analysis (PCA) and a heatmap, and hierarchical cluster analysis (HCA) may aid in providing more relevant information on C. roseus leaves for possible investigation of their metabolites in further scientific studies.
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    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 Javed
    Native 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.
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    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, Jyoti
    Lotus (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.
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    Optimized microwave-assisted extraction and characterization of spray dried Luffa aegyptiaca nanomucilage: Physicochemical properties, biological activities, and anticancer efficacy against MCF-7 human breast cancer cells
    (Elsevier, 2025) Mavai, Sayani; Bains, Aarti; Kumar, Ankur; Goksen, Gulden; Dhull, Sanju Bala; Ali, Nemat; Shazly, Gamal A.
    Microwave-assisted extraction conditions were optimized using response surface methodology to evaluate the effects of extraction parameters on the yield and carbohydrate content of Luffa aegyptiaca mucilage. The optimal extraction parameters were determined at 540 W for 2 min with a 1:20 (g/mL) ratio, yielding a maximum of 5.90 % (w/w) and comprising 63 % carbohydrate content, which includes glucose, galactose, maltose, mannose, and galacturonic acid, characterized by beta (1 -> 4) and beta (1 -> 6) glycosidic bonds. The nanomucilage exhibited a monomodal particle size distribution of 145.3 f 4.60 nm, high thermal stability (-1363.08 J/g), oil and water retention capacity, emulsifying ability (93.06 f 0.48 %), emulsifying stability (75.02 f 0.96 %), solubility (95.36 f 0.89 %), and foaming ability (93.06 f 0.48 %). Mucilage demonstrated potential in vitro anti-oxidant activity (2.05 f 0.10 %) against Caco-2 cells, anti-inflammatory activity during membrane stabilization (30.47 f 0.42 % to 70.46 f 0.31 %,) and protein denaturation (20.47 f 0.42 % to 78.39 f 0.40 %) assays and anticancer activity against human breast cancer cells (MCF-7), with growth inhibition of 100.5 f 12.45 %. Hence, this evaluation of Luffa aegyptiaca nanomucilage highlights its potential as a multifunctional biomaterial with significant applications in the healthcare industry.
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    Optimized pure cellulose from rice straw using low alkali concentration for sustainable nanocellulose and nanohydrogel production with enhanced dye reduction
    (Elsevier, 2025) Kamboj, Renu; Bains, Aarti; Goksen, Gulden; Dhull, Sanju Bala; Ali, Nemat; Khan, Mohammed Rashid; Chawla, Prince
    Conversion of rice straw into nanocellulose offers a sustainable approach to agricultural waste management, yielding an industrially important product with potential applications. This work focuses on effectively extracting pure cellulose from both widely used Basmati and Parmal rice straw (BRS and PRS) using less alkali concentrations (3-5 % NaOH). The process was optimized via Box Behnken design at 90-150 degrees C temperatures for 90-150 min, which resulted in 88.8 +/- 2.07 % cellulose for BRS and 89.10 +/- 2.67 % for PRS. The cellulose was then processed into nanocellulose (BRSNC and PRSNC) through the combined approach of citric acid and ferric chloride hydrolysis. Various characterization techniques confirmed the removal of lignin and hemicellulose from the rice straws at different stages of hydrolysis. Nanocellulose was further transformed into nanohydrogel (BRSHG and PRSHG) using neem oil. In comparison to nanocellulose, the nanohydrogels exhibited remarkable dye reduction under UV light. The antimicrobial activity revealed superior efficacy of nanohydrogels against E. coli and S. aureus highlighting their potential in environmental remediation and antimicrobial applications.
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    Psychobiotics for Mitigation of Neuro-Degenerative Diseases: Recent Advancements
    (Wiley, 2024) Dhyani, Priya; Goyal, Chhaya; Dhull, Sanju Bala; Chauhan, Anil Kumar; Saharan, Baljeet Singh; Harshita; Duhan, Joginder Singh
    Ageing is inevitable and poses a universal challenge for all living organisms, including humans. The human body experiences rapid cell division and metabolism until approximately 25 years of age, after which the accumulation of metabolic by-products and cellular damage leads to age-related diseases. Neurodegenerative diseases are of concern due to their irreversible nature, lack of effective treatment, and impact on society and the economy. Researchers are interested in finding drugs that can effectively alleviate ageing and age-related diseases without side-effects. Psychobiotics are a novel class of probiotic organisms and prebiotic interventions that confer mental health benefits to the host when taken appropriately. Psychobiotic strains affect functions related to the central nervous system (CNS) and behaviors mediated by the Gut-Brain-Axis (GBA) through various pathways. There is an increasing interest in researchers of these microbial-based psychopharmaceuticals. Psychobiotics have been reported to reduce neuronal ageing, inflammation, oxidative stress, and cortisol levels; increase synaptic plasticity and levels of neurotransmitters and antioxidants. The present review focuses on the manifestation of elderly neurodegenerative and mental disorders, particularly Alzheimer's disease (AD), Parkinson's disease (PD), and depression, and the current status of their potential alleviation through psychobiotic interventions, highlighting their possible mechanisms of action. Psychobiotics represent a category of probiotics that exert positive effects on mental health by influencing the Gut-Brain-Axis. Their mechanism involves modulation of the immune system, hypothalamic-pituitary-axis, and neurotransmitter production. In this review, the impact of different psychobiotics on mental well-being is explored and also their potential as an alternative therapy for neurodegenerative and mental disorders. image
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    Recent advances in modifications of exudate gums: Functional properties and applications
    (Elsevier, 2024) Choudhary, Anchal; Bains, Aarti; Sridhar, Kandi; Dhull, Sanju Bala; Goksen, Gulden; Sharma, Minaxi; Chawla, Prince
    Gums are high-molecular-weight compounds with hydrophobic or hydrophilic characteristics, which are mainly comprised of complex carbohydrates called polysaccharides, often associated with proteins and minerals. Various innovative modification techniques are utilized, including ultrasound-assisted and microwave-assisted techniques, enzymatic alterations, electrospinning, irradiation, and amalgamation process. These methods advance the process, reducing processing times and energy consumption while maintaining the quality of the modified gums. Enzymes like xanthan lyases, xanthanase, and cellulase can selectively modify exudate gums, altering their structure to enhance their properties. This precise enzymatic approach allows for the use of exudate gums for specific applications. Exudate gums have been employed in nanotechnology applications through techniques like electrospinning. This enables the production of nanoparticles and nanofibers with improved properties, making them suitable for the drug delivery system, tissue engineering, active and intelligient food packaging. The resulting modified exudate gums exhibit improved rheological, emulsifying, gelling, and other functional properties, which expand their potential applications. This paper discusses novel applications of these modified gums in the pharmaceutical, food, and industrial sectors. The ever-evolving field presents diverse opportunities for sustainable innovation across these sectors.