Department Of Applied Agriculture

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    Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
    (Springer, 2023-10-31T00:00:00) 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).
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    Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
    (Springer, 2023-10-23T00:00:00) 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.
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    Emerging trends in pest management in agriculture: Future perspectives
    (CRC Press, 2023-09-06T00:00:00) Rattan, Rameswar Singh; Kumar, Vinay
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    Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm
    (Institute of Electrical and Electronics Engineers Inc., 2023-03-22T00:00:00) 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.
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    Protein from land�legumes and pulses
    (Elsevier, 2023-07-06T00:00:00) 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.
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    Extraction, structural properties, and applications of okra gum
    (Elsevier, 2023-07-28T00:00:00) Kesharwani, Twinkle; Garg, Meenakshi; Sadhu, Susmita Dey
    In recent years, the whole world is increasingly interested toward plant-based natural polymers. Okra (Abelmoschus esculentus), commonly known as lady�s finger, belongs to Malvaceae family. It is an important agricultural crop which is widely cultivated throughout the tropical and subtropical regions, particularly in India. The fresh green pods of okra produce viscous, slimy mucilage, also called okra gum. Okra gum contains polysaccharides comprising of rhamnose, galactose, glucose, galacturonic acid, and glucuronic acid. Many studies have highlighted its biodegradable, chemically inert, nontoxic, nonirritant, and eco-friendly nature. Based on the studies, this chapter mainly deals with the properties and potential applications of okra gum in food, pharmaceutical, and packaging industries. A small background is given on extraction and characterization of okra gum. The properties of okra gum are then elaborated and finally various applications of okra gum as a binder, fat replacer, thickening and coating agent are highlighted for its better utilization. � 2023 Elsevier Inc. All rights reserved.
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    Role of plant-based bioactive nutritional or dietary supplements in the metabolic syndrome of women and children during Covid-19
    (Apple Academic Press, 2023-08-04T00:00:00) Yashi, Srivastava; Awasthi, Ankit
    Metabolic syndrome includes obesity, type 2 diabetes (T2D) mellitus, hypertension, dyslipidemia, and inflammation showing detrimental result in women and children on the immune response to COVID-19. The plants are the best sources for the production of bioactive compounds like polyphenol, flavonoids, etc. (Keservani and Sharma, 2014). These compounds have properties to improve the functionality of many receptors (insulin IR, AMPK, TNF, and TNFR, cytokine receptor, IL-1, ILR, TNF, TNFR, and PPARG) that can control internal factors (LDL, VLDL, HDL, triglycerides, glucose level, C-reactive protein (CRP), erythrocytes, heart rate and blood pressure) which eventually reduces the risk of metabolic syndrome. The processing, digestibility, and functionality of bioactive constituents from plants helps in the consumption of nutraceutical supplements through many government schemes and decreases the cases of metabolic syndrome in many countries. � 2023 Apple Academic Press, Inc.
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    Trehalose and its Diverse Biological Potential
    (Bentham Science Publishers, 2023-06-07T00:00:00) Sharma, Eva; Shruti, P.S.; Singh, Shagun; Singh, Tashvinder; Kaur, Prabhsimran; Jodha, Bhavana; Srivastava, Yashi; Munshi, Anjana; Singh, Sandeep
    Trehalose, a disaccharide molecule of natural origin, is known for its diverse biological ap-plications, like in drug development, research application, natural scaffold, stem cell preservation, food, and various other industries. This review has discussed one such diverse molecule �trehalose aka mycose�, and its diverse biological applications with respect to therapeutics. Due to its inertness and higher stability at variable temperatures, it has been developed as a preservative to store stem cells, and later, it has been found to have anticancer properties. Trehalose has recently been associated with modulating cancer cell metabolism, diverse molecular processes, neuroprotective effect, and so on. This article describes the development of trehalose as a cryoprotectant and protein stabilizer as well as a dietary component and therapeutic agent against various diseases. The article discusses its role in diseases via modulation of autophagy, various anticancer pathways, metabolism, inflammation, aging and oxidative stress, cancer metastasis and apoptosis, thus highlighting its diverse biological potential. � 2023 Bentham Science Publishers.
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    Encapsulation for efficient spray drying of fruit juices with bioactive retention
    (Springer, 2022-06-17T00:00:00) Srivastava, Soma; Bansal, Mrigya; Jain, Dilip; Srivastava, Yashi
    Higher moisture content and inefficient post-harvest handling result in huge losses and scanty availability of the fruits. Spray drying is one such technique to handle the problem of post-harvest losses as powder production not only cuts the storage and transportation cost but also provides higher shelf stability. This review provides a detailed description of the process of spray drying and the effect of each parameter on powder characteristics. It also summarizes that addition of different wall materials resulted in the production of high-quality fruit juice powders.There are two major approaches material based i.e., encapsulation and process-based which aim to improve the economic value of spray drying by controlling the problems of stickiness, hygroscopicity, and thermal degradation of heat-sensitive compounds. Stickiness is majorly due to the low glass transition temperature of fruit juices (sugars and acids) which is elevated with the addition of encapsulating agents. Control over operational parameters is essential to deliver fruit powders within acceptable quantity and quality, both in terms of organoleptic and nutritional parameters. Various studies revealed that encapsulation act as protective shield for bioactive and probiotics retention. Maltodextrin (Dextrose equivalence 10�20) is reported as the most efficient drying aid. Prebiotics like nutriose and skimmed milk powder can also be used as drying aids. Most suitable conditions for spray drying of fruit juices like pomegranate, ber, and jamun are 25% maltodextrin at 124��C, 8�10% maltodextrin at 160�190��C, and 10% maltodextrin at 185��C, respectively. � 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
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    Trends and Price Behaviour Analysis of Onion in India
    (Indian Society of Agricultural Economics, 2022-10-01T00:00:00) Beniwal, Anubhav; Poolsingh, Dharavath; Shastry, Siddartha S.
    The study is undertaken to analyse the price behaviour and growth trend in the area, production and productivity of onion in Lasalgaon market in Maharashtra and Bangalore market in Karnataka. For the study of growth trend in area, production and productivity, regions of Karnataka, Maharashtra and the whole country was selected. The time-series analysis is used to study the price behaviour and the compound growth rate is used to study the area, production and productivity of the onion. The analysis indicated that seasonality factor influenced the price behaviour of onions but was not the sole factor. Seasonality has some influence on the price of the onion. � 2022 Indian Society of Agricultural Economics. All rights reserved.