Yazar "Sarangi, Prakash Kumar" seçeneğine göre listele

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    Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview
    (Elsevier, 2024) Jaddu, Samuel; Sonkar, Shivani; Seth, Dibyakanta; Dwivedi, Madhuresh; Pradhan, Rama Chandra; Goksen, Gulden; Sarangi, Prakash Kumar
    Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.
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    Development of Smart Foods for health by nanoencapsulation: Novel technologies and challenges
    (Elsevier, 2023) Singh, Akhilesh Kumar; Pal, Priti; Pandey, Brijesh; Goksen, Gulden; Sahoo, Uttam Kumar; Lorenzo, Jose M.; Sarangi, Prakash Kumar
    Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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    Effect of multi-pin (open air) atmospheric plasma on the rheological characteristics of locust bean gum
    (Wiley, 2024) Jaddu, Samuel; Abdullah, S.; Sonkar, Shivani; Dwivedi, Madhuresh; Seth, Dibyakanta; Goksen, Gulden; Sarangi, Prakash Kumar
    This study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi-pin configuration. LBG undergoes plasma treatment at 30 kV for durations of 10, 20, and 30 min. Evaluation of color attributes and total color difference revealed enhancements in LBG post-plasma treatment. The linear viscoelastic region, determined at a 0.5% strain, demonstrated improved storage modulus (G ') and loss modulus (G '') concerning frequency compared to the control. Additionally, viscosity and shear stress displayed an inverse relationship with increasing shear rate, indicating the pseudoplastic nature of LBG samples. Consistent trends in G ' and G '' values of treated LBG were observed across three temperature stages, except for the 30 kV and 10 min. Infrared spectra analysis of plasma-treated LBG samples indicated the preservation of most polysaccharide groups, with no significant peak alterations. Overall, cold plasma treatment modifies LBG rheology, making it suitable for diverse food applications. Atmospheric plasma effect on the rheological characteristics of locust bean gum. image
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    Hawaijar-An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
    (Elsevier, 2023) Singh, Thangjam Anand; Nongthombam, Grihalakshmi; Goksen, Gulden; Singh, Harikesh B.; Rajauria, Gaurav; Sarangi, Prakash Kumar
    Hawaijar, ethnic vegan fermented soybean food of Manipur, India is culturally and gastronomically important indigenously produced food. It is alkaline, sticky, mucilaginous and slightly pungent and bears similar properties with many fermented soybean foods of Southeast Asia like natto of Japan, douchi of China, thua nao of Thailand, choongkook jang of Korea. The functional microorganism is Bacillus and has numerous health benefits like fibrinolytic enzyme, antioxidant, antidiabetic, and ACE inhibitory activities. It is also very rich in nutrients but unscrupulous production method and sale lead to food safety issues. Huge potential pathogen population upto the level of 107-10 cfu/g Bacillus cereus and Proteus mirabilis were detected. Recent studies revealed presence of enterotoxic and urease gene in microorganisms originated from hawaijar. Improved and regulated food chain will result in hygienic and safe hawaijar. It has scope for functional food and nutraceutical global market and hold potential to provide employment to enhance the overall socioeconomic status of the region. Scientific production of fermented soybean over the traditional methods is summarized in this paper along with food safety and health benefits. Microbiological aspects on fermented soybean along with nutritive values are critically explained inside the paper.
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    Recovery of green phenolic compounds from lignin-based source: Role of ferulic acid esterase towards waste valorization and bioeconomic perspectives
    (Academic Press Inc Elsevier Science, 2024) Sarangi, Prakash Kumar; Srivastava, Rajesh Kumar; Vivekanand, Vivekanand; Goksen, Gulden; Sahoo, Uttam Kumar; Thakur, Tarun Kumar; Debeaufort, Frederic
    The production of chemicals/products so far relies on fossil-based resources with the creation of several environmental problems at the global level. In this situation, a sustainable and circular economy model is necessitated to mitigate global environmental issues. Production of biowaste from various processing industries also creates environmental issues which would be valorized for the production of industrially important reactive and bioactive compounds. Lignin acts as a vital part in biowaste composition which can be converted into a wide range of phenolic compounds. The phenolic compounds have attracted much attention, owing to their influence on diverse not only organoleptic parameters, such as taste or color, but also active agents for active packaging systems. Crop residues of varied groups, which are an affluent source of lignocellulosic biomass could serve as a renewable resource for the biosynthesis of ferulic acid (FA). FA is obtained by the FA esterase enzyme action, and it can be further converted into various tail end phenolic flavor green compounds like vanillin, vanillic acid and hydroxycinnamic acid. Lignin being renewable in nature, processing and management of biowastes towards sustainability is the need as far as the global industrial point is concerned. This review explores all the approaches for conversion of lignin into value-added phenolic compounds that could be included to packaging applications. These valorized products can exhibit the antioxidant, antimicrobial, cardioprotective, antiinflammatory and anticancer properties, and due to these features can emerge to incorporate them into production of functional foods and be utilization of them at active food packaging application. These approaches would be an important step for utilization of the recovered bioactive compounds at the nutraceutical and food industrial sectors.