Yazar "Sharma, Madhu" 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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    Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation
    (Elsevier, 2024) Sharma, Madhu; Goksen, Gulden; Ali, Nemat; Janghu, Sandeep; Parvez, Mohammad Khalid; Al-Dosari, Mohammed S.; Bhaswant, Maharshi
    This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatummediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28 +0.23 % in the control to 29.83+0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148 +0.34 nm to 126+0.37 nm) and more negative zeta potentials (-24.5+0.12 mV to -25.79+0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.
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    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, Wanli
    Meat 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.
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    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, Prince
    The 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.
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    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, Prince
    Polysaccharides 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.
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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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    Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits
    (Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Khan, Mohammad Rashid; Karabulut, Gulsah; Chawla, Prince
    Aegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonicationassisted approach. Different parameters, including ultrasonic power (200-600 W), time (5-15 min), and solid-tosolvent ratio (10-20 mg/mL), were employed, and significantly (p < 0.05) higher yield (16.93 %) was achieved at 400 W for 10 min. Monosaccharides composition revealed galactose (30.56 +/- 0.76 %), galacturonic acid (24.72 +/- 0.12 %), arabinose (17.26 +/- 0.35 %), xylose (11.48 +/- 0.21 %), glucose (10.52 +/- 0.26 %), and rhamnose (5.39 +/- 0.67 %), which were then confirmed by C-13 spectrum. AM polysaccharides revealed nanoscale size with excellent structural crystallinity and thermal stability. Edible coatings of varying concentrations (0.5-2 %) were formulated and optimized 1 % coating, demonstrating efficacy in mitigating weight loss, microbial proliferation, and browning in cut apples. As well, AM polysaccharides prominently degraded 82.79 +/- 0.39 % of methyl green. Overall, bael shells as a valuable source of polysaccharides, offering the potential for both photocatalytic dye degradation and food preservation.