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Dr. N. Srividya is currently the Head, Department of Food and Nutritional Sciences at the Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh, India. She has over 25 years of teaching and research experience. She has to her credit 5 PhD research guidance and 35 MSc projects. She was the recipient of two Gold medals for distinction in B.Sc. and M.Sc. Food Science & Nutrition. She has qualified the UGC-NET Research Fellowship, India and has been the recipient of several awards for scientific oral and poster presentations in various national and international conferences and seminars. She is also the reviewer/editorial board member for several scientific journals. She has over 50 publications in International peer reviewed journals, proceedings and chapters in books. Her area of specialization includes, but not limited to Public health nutrition, Postharvest technology of horticultural crops, Food microbiology and safety, Functional food product development, and Food chemistry. Dr Srividya is currently working on indigenous and novel food crops, their nutrient and nutraceutical profiling with particular focus on addressing protein and micronutrient malnutrition. She has worked extensively on bio-based edible coating (Aloe vera and chitosan) to improve postharvest quality and shelf life of whole and minimally processed fruits and vegetables.
The study reports the in vitro antihyperglycemic potential of Bamboo seed rice/BSR, a brown rice from Bambusa arundinacea species in comparison to a traditional Indian brown rice - Garudan samba/GS from Oryza sativa species using an integrated approach. Untargeted phenolic profiling using Q-TOF-LC-MS/MS confirmed sixty-three phenolic metabolites in BSR and thirty-nine in GS. The most abundant phenolics in BSR and GS were gallic acid, 4-hydroxybenzaldehyde, caffeic acid 4-O-glucoside and p-coumaric acid. Additionally, eriocitrin was abundant in BSR and cirsimaritin in GS. Predicted glycemic index determined using an in vitro starch digestibility technique indicated BSR to be a low GI variety and GS a moderate GI variety. In terms of antihyperglycemic enzyme inhibitory potential, BSR exhibited better α-amylase inhibition, whereas GS exhibited greater inhibition of dipeptidyl peptidase IV. This was further confirmed using molecular docking techniques which revealed that eriocitrin and cirsimaritin were strong inhibitors of α-amylase and DPP IV enzymes. The study thus revealed brown rice varieties from both Bambusa sp. and Oryza sp. as healthier options to white rice in the dietary management of diabetes and as good sources of several bioactive phenolic compounds.
Ashrita C. Haldipur; N. Srividya. A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking approach. Journal of Cereal Science 2021, 99, 103200 .
AMA StyleAshrita C. Haldipur, N. Srividya. A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking approach. Journal of Cereal Science. 2021; 99 ():103200.
Chicago/Turabian StyleAshrita C. Haldipur; N. Srividya. 2021. "A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking approach." Journal of Cereal Science 99, no. : 103200.
Staple diet patterns such as white rice consumption play an important part in the occurrence of chronic lifestyle-related disease like diabetes. This study intended to identify pigmented rice cultivars from India as an alternative to white rice. Nine carbohydrate components were quantified in six red and two black pigmented rice varieties. In vitro starch digestibility was also analyzed and the predicted glycemic index (pGI) was estimated. The relationship between the carbohydrate components and the pGI of the rice varieties was analyzed. The rice varieties, Kattuyanam and Chennangi exhibited high levels of insoluble dietary fibre, total dietary fibre and amylose. High soluble dietary fibre contents were observed in Poonghar and Aruvadam kuruvai. The levels of resistant starch and slowly digestible starch were found to be the highest in Karupakavuni. The results indicated Kattuyanam, Chennangi, Karungkuruvai, and Poonghar to be low pGI rice varieties (< 55). The three varieties, Kesari, Karupakavuni, and Aruvadam kuruvai were categorized under the medium pGI category (56-69). Mapillai samba had a high pGI of 70 which could be due to processing (partially milled and parboiled), but had significantly lower pGI than the white rice, Sona masuri (GI – 76). The dietary fibre components, resistant starch, slowly digestible starch, and the amylose content were negatively correlated with the pGI. Among these components, the insoluble dietary fibre, total dietary fibre, and resistant starch with significantly high (p ≤0.01) correlation were found to be the major determining factors of pGI in the studied pigmented rice cultivars. The inclusion of the identified pigmented rice varieties with low to medium glycemic response in the diet could become a key role in the dietary management of diabetes, especially among the rice-eating population.
Ashrita C. Haldipur; N. Srividya. In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components. Current Research in Nutrition and Food Science Journal 2020, 8, 815 -828.
AMA StyleAshrita C. Haldipur, N. Srividya. In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components. Current Research in Nutrition and Food Science Journal. 2020; 8 (3):815-828.
Chicago/Turabian StyleAshrita C. Haldipur; N. Srividya. 2020. "In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components." Current Research in Nutrition and Food Science Journal 8, no. 3: 815-828.
Microgreens are highly respiring produce characterized by a relatively short shelf-life. In this study, the efficacy of two types of macro-perforated packaging, PET clamshell (PET–CS) and LDPE self-seal bag (LDPE–SSB), was assessed on the postharvest quality and shelf life of radish (RaS) and roselle (HbS) microgreens stored at 5 °C. Pre-harvest spray treatment (AGSC) was compared with postharvest dip coating (AGDC) using Aloe vera gel (AG) for the first time in microgreens for postharvest quality improvement. PET–CS had a lower physiological loss in weight (PLW), respiration rate (RR), electrolyte leakage (EL), microbial counts (MCs), and higher overall acceptability (OA) than LDPE–SSB. AG-coated microgreens had significantly (p ≤ 0.05) lesser deteriorative postharvest changes and higher ascorbic acid content than uncoated control. AGSC maintained better OA and postharvest quality than AGDC, especially at the end of the study period in terms of reducing EL, retaining greenness (−a*), and chroma value in HbS microgreens. In RaS microgreens, AGSC helped to maintain lower PLW, MC, and higher ascorbic acid levels. AGSC could be suggested as an eco-friendly ergonomic pre-harvest treatment along with PET–CS for enhancement of postharvest quality and shelf life in RaS and HbS microgreens, with a tremendous potential to be extended to other microgreens.
Manjula D. Ghoora; Nagarajan Srividya. Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens. Foods 2020, 9, 653 .
AMA StyleManjula D. Ghoora, Nagarajan Srividya. Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens. Foods. 2020; 9 (5):653.
Chicago/Turabian StyleManjula D. Ghoora; Nagarajan Srividya. 2020. "Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens." Foods 9, no. 5: 653.
A central field of research in recent times is the control of oxidative stress with the help of natural antioxidants. Green leafy vegetables are an important source of antioxidants in the diet. Microgreens, a novel form of leafy vegetables, are gaining popularity as a culinary ingredient. In this study, phytochemicals such as ascorbic acid (AsA), lutein (Lut), chlorophyll (Chl), total phenolics (TP) and total flavonoids (TF) with antioxidant functions were quantified in ten culinary microgreens. The antioxidant capacities of methanolic extracts of these microgreens were also determined using assays targeting different antioxidant mechanisms: DPPH and ABTS radical scavenging assays, FRAP and inhibition of linoleic acid peroxidation (ILAP). The study reports for the first time an overall assessment of the antioxidant potential of microgreens evaluated using the overall phytochemical composite index (OPCI) and antioxidant potential composite index (APCI). Roselle microgreens had the highest AsA, TP and TF content, and DPPH RSA and ILAP activities. Roselle and fennel microgreens recorded high OPCI and APCI. These indices were higher or comparable to the values obtained for spinach mature leaves. Correlation analysis revealed a significant contribution of TP and TF to radical scavenging activities, OPCI, and APCI. Thus, microgreens rich in antioxidant components could be used as a promising health-promoting culinary ingredient.
Manjula D. Ghoora; Ashrita C. Haldipur; N. Srividya. Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. Journal of Agriculture and Food Research 2020, 2, 100046 .
AMA StyleManjula D. Ghoora, Ashrita C. Haldipur, N. Srividya. Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens. Journal of Agriculture and Food Research. 2020; 2 ():100046.
Chicago/Turabian StyleManjula D. Ghoora; Ashrita C. Haldipur; N. Srividya. 2020. "Comparative evaluation of phytochemical content, antioxidant capacities and overall antioxidant potential of select culinary microgreens." Journal of Agriculture and Food Research 2, no. : 100046.
Microgreens are emerging functional foods of the 21st century. Compositional data of essential nutrients and anti-nutrient for ten culinary microgreens belonging to eight botanical families are reported in the present study. Microgreens were analysed for protein, dietary fibre profile, ICP-OES based elemental profile and ascorbic acid. Alpha-tocopherol and beta-carotene were analysed using HPLC-DAD. Nutrient Quality Score (NQS 11.2) was computed based on eleven desirable nutrients and two nutrients to be limited and reported for the first time in microgreens. The microgreens were found to be moderate to good sources of protein, dietary fibre and essential elements. They were excellent sources of ascorbic acid, Vitamin E and beta-carotene (pro-vitamin A), meeting 28–116 %, 28–332 %, and 24–72 % of reference daily intake of the respective vitamins. The study revealed low levels of oxalate, an anti-nutrient, in microgreens. Based on NQS 11.2, radish microgreens were found to be the most nutrient dense, followed by French basil and roselle microgreens. Least nutrient-dense microgreens were fenugreek and onion. The NQS 11.2 showed that all microgreens are 2–3.5 times more nutrient dense than spinach mature leaves cultivated under similar conditions. Overall, this study provided critical information useful in selecting microgreens for wholesome nutrition.
Manjula Devi Ghoora; Dandamudi Rajesh Babu; N. Srividya. Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens. Journal of Food Composition and Analysis 2020, 91, 103495 .
AMA StyleManjula Devi Ghoora, Dandamudi Rajesh Babu, N. Srividya. Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens. Journal of Food Composition and Analysis. 2020; 91 ():103495.
Chicago/Turabian StyleManjula Devi Ghoora; Dandamudi Rajesh Babu; N. Srividya. 2020. "Nutrient composition, oxalate content and nutritional ranking of ten culinary microgreens." Journal of Food Composition and Analysis 91, no. : 103495.
Aloe veragel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.
Pushkala Ramachandran; Srividya Nagarajan. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend. International Journal of Food Science 2014, 2014, 1 -7.
AMA StylePushkala Ramachandran, Srividya Nagarajan. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend. International Journal of Food Science. 2014; 2014 ():1-7.
Chicago/Turabian StylePushkala Ramachandran; Srividya Nagarajan. 2014. "Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend." International Journal of Food Science 2014, no. : 1-7.
Efficacy of an innovative powder coating technique based on chitosan, a biopolymer, with and without citric acid pretreatment (CACH and CH, respectively) was evaluated for quality maintenance of shredded carrots. Chitosan coating alone and in combination with citric acid pretreatment were found to be beneficial in reducing weight loss and resulted in minimal changes in pH, titrable acidity and total soluble solid content and exhibited lower respiration rate on storage. Total phenolic content and reducing power of chitosan coated samples were higher compared to control, indicating antioxidant activity of chitosan. β-carotene was found to be better retained in CACH treated samples, whereas, CH treated samples showed better retention of vitamin C. Chitosan treated samples were also characterized by better colour retention, superior sensory and microbial quality after 10 days of storage compared to control which was acceptable only till the 5th day of storage at 10 °C. Minimally processed carrots are a growing segment in the food retail industry. However, their high perishable nature necessitates a good preservation strategy. The study has demonstrated the viability of using powder coating in combination with macro perforation as a simpler, quicker and cost-effective technique, as against the conventional coating techniques for extending shelf life of carrot shreds. The study further confirms the ability of chitosan, an environmental friendly biopolymer produced largely from industry waste, for improving the shelf life quality and health potential of fresh cut produce. The above preservation strategy also has high commercial feasibility.
R. Pushkala; K.R. Parvathy; N. Srividya. Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs. Innovative Food Science & Emerging Technologies 2012, 16, 11 -20.
AMA StyleR. Pushkala, K.R. Parvathy, N. Srividya. Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs. Innovative Food Science & Emerging Technologies. 2012; 16 ():11-20.
Chicago/Turabian StyleR. Pushkala; K.R. Parvathy; N. Srividya. 2012. "Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs." Innovative Food Science & Emerging Technologies 16, no. : 11-20.