Yazar "Kashyap, Piyush" seçeneğine göre listele

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    A review of starch/polyvinyl alcohol (PVA) blend film: A potential replacement for traditional plastic-based food packaging film
    (Elsevier, 2024) Deng, Hao; Su, Jiaqi; Zhang, Wanli; Khan, Ajahar; Sani, Mahmood Alizadeh; Goksen, Gulden; Kashyap, Piyush
    In recent years, the development of environmentally friendly packaging materials using biodegradable polymers has emerged as a key challenge for scientists and consumers in response to resource depletion and environmental issues caused by plastic packaging materials. Starch and polyvinyl alcohol (PVA) are being recognized as excellent candidates for producing biodegradable food packaging films. Polymer blending has emerged as a practical approach to overcome the limitations of biopolymer films by developing films with unique properties and enhancing overall performance. This review briefly introduces the molecular structure and properties of starch and PVA, summarizes the common preparation methods and properties of starch/PVA blend films, and focuses on different strategies used to enhance starch/PVA blend films, including nanoparticles, plant extracts, and cross-linking agents. Additionally, this study summarizes the application of starch/PVA blend films as active and smart packaging in food preservation systems. This study demonstrates that starch and PVA blends have potential in manufacturing biodegradable food films with excellent properties due to their excellent compatibility and intermolecular interactions, and can be used as packaging films for a variety of foods to extend their shelf life.
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    Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet (Eleusine coracana): A review
    (Wiley, 2023) Kalsi, Rhythm; Bhasin, Jasleen; Goksen, Gulden; Kashyap, Piyush
    High nutrient variability and food security are the needs of the hour. Millets may be as effective as other cereal crops for dealing with severe malnutrition and increasing global population problems. Due to their physiologically active components, millets have attracted more research interest. Finger millet (FM), one of the climate-resilient and minor cereal crop species, is well known for several health benefits, primarily attributed to its nutritional value and polyphenolic content. FM seed coat phenolics exhibit excellent anti-diabetic, anti-oxidant, antimicrobial, anti-osteoporosis, wound healing, anti-lithiatic, inhibiting collagen glycation, cross-linking, and enzyme properties, which may serve well for the pharmacological purposes. Furthermore, the processing of FM is an important factor in its commercial use. It is necessary to invent some novel technologies to increase the productivity of FM by lowering the cost of processing and its effective utilization in the pharmaceutical and food industries. The literature presented will further explore the potential prospects of processing as well as value-added utilization and its nutritional and pharmacological aspects in view of initiating further research in the food industry to formulate ready-to-eat and ready-to-cook products, thereby acting as future crops for sustainability.
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    Recent advances in the improvement of protein-based edible films through non-thermal and thermal techniques
    (Elsevier, 2023) Yashwant, Athare Sangram; Kashyap, Piyush; Goksen, Gulden
    A major area of food research focuses on the study of food packaging, which plays a critical role in the containment and protection of foods. In the past, packaging materials have largely consisted of polymers derived from petroleum. However, consumers are more concerned with the environmental and health effects of synthetic polymers. Considering this, protein films may be useful in preserving food freshness due to their ability to insulate light and water. Nevertheless, they are not suitable for use in the food industry because of their limited mechanical strength, tendency to rupture, and poor water resistance. A variety of non-thermal techniques (such as microwave, ultrasound, cold-plasma, irradiation, and high-pressure processing) and thermal methods may be used to overcome this issue by modifying the properties of protein films. The use of these techniques improves protein film properties by reducing particle size, enhancing intermolecular electrostatic repulsion between molecules, and facilitating cross-linking. Further, modified protein films with excellent barrier properties can also be used to reduce food waste and environmental pollution, as well as to improve the quality, safety, and security of food. Thus, this review mainly focuses on the impact of non-thermal and thermal techniques on protein film properties and their applications.
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    Recent Advances on Mycelium Based BioComposites: Synthesis, Strains, Lignocellulosic Substrates, Production Parameters
    (Taylor & Francis Inc, 2025) Sreerag, N. K.; Kashyap, Piyush; Shilpa, V. S.; Thakur, Mamta; Goksen, Gulden
    Global waste production is rapidly increasing and its inefficient recycling has caused significant pollution. Agricultural waste represents a big proportion of it and utilization of this waste in developing biodegradable packaging material has gained interest among research scientists. The incorporation of living systems into it has attracted considerable attention for the synthesis of sustainable and environmentally friendly materials. Thus, mycelium-based foams and composites are an evolving class of biocomposites that are based on growing fungal mycelium (specifically white rot fungus) on lignocellulosic agricultural wastes. The physical, structural, mechanical, biological and chemical characteristics of these composites are affected by the type of substrate, fungal strain and manufacturing process. Hence, the current review focuses on the substrates and fungal strains used for manufacturing these biocomposite materials as well as their impact on their properties. As a result of their stiffness, elasticity, porousness, less density, fast growth, and low cost, mycelium-derived materials can be used in a variety of applications, including construction, packaging, medicine, and cosmetics. Moreover, the biodegradability, renewability, bioavailability, and nontoxicity of these eco-friendly materials further help mitigate the impact of plastic and agricultural pollution on the environment.
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    Ultrasound-driven advancements in food waste protein extraction: Assessing yield, nutritional impacts, techno-functionality, and structural modifications
    (Elsevier, 2024) Negi, Priya; Kalsi, Rhythm; Bhasin, Jasleen Kaur; Kashyap, Piyush; Thakur, Abhishek; Goksen, Gulden
    In today's era problem of food wastage has been increasing over all worldwide resulting in large amount of wastage. Utilization of food waste is a matter of significant interest for the food processing industry and regulatory bodies overseeing waste management and disposal systems. Proteins, which are made up of amino acids, form the fundamental structural elements of muscles and various bodily tissues. Food waste sources like defatted residuals are valuable protein sources due to their abundant availability and cost-effectiveness. Hence, there exists an increasing demand for plant-based proteins, valued for their nutritional benefits and positive impact on the environment. The process of extracting proteins from plants typically involves various physicochemical and thermal methods, impacting on both nutritional quality and functional attributes. As green technology is gaining prominence, researchers are increasingly exploring non-thermal and environment friendly methods to enhance extraction efficiency, while minimizing the protein degradation process. Ultrasound-assisted extraction (UAE) has recently gained substantial research interest as a green technology for extracting plant-based protein to enhance the efficiency of protein retrieval from botanical sources. In plant protein extraction, ultrasound treatment facilitates the cell wall disruption through cavitations enhancing the extractability at greater extent. UAE not only accelerates the protein extraction but also has the great potential to modify the yield, structural, techno-functional, and nutritional properties of the resulting protein product. Consequently, the present review enlightens ultrasound process parameters and extraction conditions for food waste proteins, highlighting their influence on protein structural alterations and consequent effects on nutritional, physicochemical and functional characteristics.