Department of Applied Agriculturehttp://kr.cup.edu.in/handle/32116/122024-03-29T14:28:48Z2024-03-29T14:28:48ZFood-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and ChallengesShevkani, Khetanhttp://kr.cup.edu.in/handle/32116/30952024-01-21T10:24:03Z2023-10-23T00:00:00ZFood-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
Shevkani, Khetan
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products processed without chemical additives has shifted the paradigm towards natural antibrowning agents. Consequently, essential oils, hydrosols, honey, and plant extracts have received considerable attention as natural antibrowning agents during the last 4�5�years owing to the ability of their active constituents (flavonoids, phenolic acids, antioxidative peptides, thiol compounds, and/or carboxylic acids) to affect oxidative enzymes by (i) complexing at various sites through hydrogen, van der Waals, ?-sigma/?-? stack, electrostatic, and hydrophobic interactions, (ii) chelating metals at their active sites, and (iii) making conditions unfavourable for their activity as well as due to their ability to behave as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers depending on the source, concentration, target fruit/vegetable, and processing conditions. However, their application in fruit/vegetable processing is challenging. For instance, plant extracts display high variability and lower effectiveness than synthetic antibrowning agents, while essential oils and hydrosols exhibit strong odours, limited solubility, and volatility. This article reviews the most recent studies on essential oils, hydrosols, honey, and plant extracts to provide an overview of the modes of action of natural antibrowning agents and highlight challenges associated with their utilisation. � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
2023-10-23T00:00:00ZKinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life predictionSrivastava, YashiSingh, BarinderjitKaur, BrahmeetUbaid, MohammedSemwal, Anil Dutthttp://kr.cup.edu.in/handle/32116/30962024-01-21T10:24:03Z2023-10-31T00:00:00ZKinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).
2023-10-31T00:00:00ZProtein from land�legumes and pulsesShevkani, Khetanhttp://kr.cup.edu.in/handle/32116/30912024-01-21T10:24:02Z2023-07-06T00:00:00ZProtein from land�legumes and pulses
Shevkani, Khetan
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes not only contributes to enhanced satiety, reduced glycemic response and increased fecal bulk but also helps promote probiotics in the human gut, making them an ideal food for individuals with diabetes, obesity and/or constipation. Meanwhile, legume phenolics, inositols, phytosterols, saponins, phospholipids and ?-aminobutyric acid exert antioxidative, cardioprotective, anticancer, antiinflammatory and/or kidney stone/polycystic ovary syndrome prevention properties. Nutritionally, legume proteins contain the majority of essential amino acids (including branched-chain amino acids) and complement cereal-based diets for lysine. They also serve as a source of lectins, enzyme inhibitors, lunasin, defensins and bioactive peptides with nutraceutical properties. In addition, they have also been found promising in enhancing the stability of certain foods by reducing microbial load and/or preventing lipid oxidation. Furthermore, legumes have immense importance as a future protein source. Legume protein production is more eco-friendly than animal protein production and can be helpful in climate change adaptability because (1) it requires much lesser resources (land, water, fuel, etc.) and results in less emissions of greenhouse gases, (2) legumes contribute to soil fertility through carbon sequestration and nitrogen fixation, and (3) they can be cultivated in different types of growing systems under relatively unfavorable environmental conditions. However, limited solubility, poor gel-forming properties, lower digestibility than animal proteins and the presence of undesirable beany odors are major challenges in legume protein utilization. Efforts have been taken to improve digestibility and technofunctionality through the application of enzymes and/or process modification. Novel approaches such as extraction of volatiles using supercritical CO2 technology, chemical modifications of proteins and application of lactic acid bacteria and/or yeast are also being explored for mitigating beany odors in legume proteins. � 2023 Elsevier Inc. All rights reserved.
2023-07-06T00:00:00ZApplication of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil PalmMahendran, RadhaTadiboina, Sai NitishaSai Thrinath, B.V.Gadgil, AashishMadem, SrinuSrivastava, Yashihttp://kr.cup.edu.in/handle/32116/30892024-01-21T10:24:02Z2023-03-22T00:00:00ZApplication of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm
Mahendran, Radha; Tadiboina, Sai Nitisha; Sai Thrinath, B.V.; Gadgil, Aashish; Madem, Srinu; Srivastava, Yashi
Several products derived from oil palm trees are sold commercially, bringing in money for the country and the people that live there. Because of this, the land available for oil palm seed plantations will grow, which will help maintain a steady supply of high-quality oil despite the expanding population. Also, rapid increases in oil palm tree planting, especially when cultivation is out of control, lead to degradation. Because of soil erosion, soil nutrients may be lost as a result of the degradation. The growth of an oil palm tree, as well as the quality of its yields, could be stunted by a deficiency in the macronutrients (N, Mg P, K). A decrease in yield may arise from using the tried-and-true method of detecting macronutrients; this is because this method is prone to error. The current system has only provided limited dataset information and a sluggish classification performance because of its limited features. The Internet of Things (IoT) enables efficient and seamless use of data regarding oil palm tree development and fertilizer control. The environmental elements affecting the growth of young oil palm trees include temperature, nutrients, humidity, light, and soil moisture content; the conceptual framework includes deep learning, IoT technologies, machine learning and image processing. As a result, it is recommended that machine learning, the Internet of Things (IoT), and deep learning be studied for detecting the nutritional deficiencies of oil palm trees. � 2022 IEEE.
2023-03-22T00:00:00Z