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Academic Career Length
13Years (2014-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Nilesh NirmalAKAnandu Chandra Khanashyam
Anandu Chandra KhanashyamAMAnjaly Shanker Mundanat
Anjaly Shanker MundanatKSKartik Shah
Kartik ShahKBKarthik Sajith Babu
Karthik Sajith Babu
R. Pandiselvam +2
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
1 January 2022 in Food Chemistry
Journal Article
NSN.U. Sruthi
N.U. Sruthi
KJK. Josna
K. Josna
R. PandiselvamAKAnjineyulu Kothakota
Anjineyulu Kothakota
Mohsen GavahianAKAmin Mousavi Khaneghah
Amin Mousavi Khaneghah17 July 2018 in Ozone: Science & Engineering
Journal Article
R. PandiselvamSSS. Subhashini
S. Subhashini
EPE.P. Banuu Priya
E.P. Banuu Priya
AKAnjineyulu Kothakota
Anjineyulu Kothakota
SRS.V. Ramesh
S.V. RameshSSS. Shahir
S. Shahir
Extending shelf life of food products is a major concern of the producers, and the food industry requires ‘greener’ alternatives to the current technologies. Ozone-based food preservation may suit this niche. Ozone is an attractive alternative preservative that food industry needs due to its properties such as quick decomposition and little residual effect during food preservation. Ozone is the strongest molecule available for the disinfection of water and is second only to elemental fluorine in oxidizing power. Ozone is being used in the food industry in various applications such as decontamination of water and equipment surfaces. Several researchers have focused on the application of ozone to inactivate microorganisms on fresh produce, like fruits, vegetables, meat, poultry, fish, and eggs, and dry produce, such as cereals, pulses, and spices. This review comprehensively analyses appropriate ozone concentrations and exposure times and discusses various factors that affect the quality and safety of food products during ozonation.
20 July 2021 in Journal of Food Process Engineering
Journal Article
DDD. S. Aniesrani Delfiya
D. S. Aniesrani DelfiyaKPK. Prashob
K. Prashob
Murali S.PAP. V. Alfiya
P. V. Alfiya
MSManoj P. Samuel
Manoj P. Samuel
R. Pandiselvam1 February 2022 in Trends in Food Science & Technology
Journal Article
NMNaveen Kumar Mahanti
Naveen Kumar MahantiR. PandiselvamAKAnjineyulu Kothakota
Anjineyulu Kothakota
PSPadma Ishwarya S.
Padma Ishwarya S.
SCSubir Kumar Chakraborty
Subir Kumar Chakraborty
Daniel Cozzolino +1
1 June 2021 in Food Chemistry
Journal Article
N U SruthiYPYashaswini Premjit
Yashaswini PremjitR. PandiselvamAKAnjineyulu Kothakota
Anjineyulu Kothakota
SRS.V. Ramesh
S.V. RameshAbout Me
Dr. R. Pandiselvam is a young academician actively engaged in food engineering research. He received degrees in B.Tech Agricultural Engineering (2010) and M. Tech. (Agricultural Processing & Food Engineering) (2012) from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he joined ICAR as a scientist (Agricultural Process Engineering) at ICAR- Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. During the last five years, he has contributed to the design and development of the minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. Pandiselvam has authored more than 150 articles published in national and international journals of repute. He has been author or co-author of 7 books and 67 book chapters. Dr. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal) and Frontiers in Nutrition. He has served as a Guest Editor for Ozone Science and Engineering (Taylor & Francis Journal) and Journal of Food Process Engineering (Wiley-Blackwell Journal).