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Dr. Amit Jaiswal
Technological University Dublin

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0 Food & Beverage
0 Food Engineering
0 Nutraceuticals
0 Industrial Biotechnology
0 waste valorization

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Journal article
Published: 31 July 2021 in COVID
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The COVID-19 disease was declared a global pandemic by the 11th of February 2020, presenting a major threat to public health worldwide. Success in the battle against COVID-19 depends on public adherence to control measures. Their adherence is greatly affected by their knowledge, perceptions, and practices; therefore, the aim of this study was to assess and understand the knowledge, perceptions, practices, and trusted information sources of COVID-19 among Irish residents. A quantitative survey was performed by means of an online questionnaire, which comprised five sections to collect data regarding demographics, knowledge, perceptions, practices, and information sources. A total of 1007 participants completed the online survey between February and March 2021. The majority of respondents (69.4% female and 30.3% male) had a correct rate of knowledge (88%) and practices (68.1%), with health organisations being the most trusted information source (70.7%); 87.4% understand good mask etiquette. Only 53.7% agreed that closing schools or mass gathering events are an effective way to reduce the spread of the virus, while 81.3% are aware that COVID-19 is more severe than the flu; 64% of respondents said that the pandemic has negatively affected their mental health. It was observed that a higher level of knowledge is positively correlated with good practices. The study concludes that most of the respondents have shown a good level of knowledge and right practices towards the COVID-19 pandemic, and that the higher the level of knowledge of individuals, the better the COVID-19 safety practices are that they perform. It has been observed that the continuous improvement on an individual’s level of knowledge of COVID-19 is essential to maintain good safety practices and reduce the spread.

ACS Style

Emma Temple; Amit Jaiswal; Swarna Jaiswal. COVID-19 Related Knowledge, Risk Perceptions, and Practices amongst Irish Residents. COVID 2021, 1, 166 -185.

AMA Style

Emma Temple, Amit Jaiswal, Swarna Jaiswal. COVID-19 Related Knowledge, Risk Perceptions, and Practices amongst Irish Residents. COVID. 2021; 1 (1):166-185.

Chicago/Turabian Style

Emma Temple; Amit Jaiswal; Swarna Jaiswal. 2021. "COVID-19 Related Knowledge, Risk Perceptions, and Practices amongst Irish Residents." COVID 1, no. 1: 166-185.

Review
Published: 23 July 2021 in Sustainability
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This article is an overview of a biosystem of food-industry wastewater (WW) treatment using microalgae towards circular bioeconomy through biosynthesis of compounds of added-value. Focusing on circular bioeconomy with concern to environmental pollution, the management of water-resource and energy-crisis could be combined; by upgrading conventional WW treatment and simultaneously producing a renewable and sustainable source of energy algal-lipids for biodiesel production. Phyco-remediation of food WW using microalgae has revealed many advantages that can fulfill new demands for the WW treatment. WWs can be valuable resources of micronutrients and organic content (carbon source) for algal cultivation. In this review, prospective routes for the production of value-added compounds (polysaccharides, amino acids, biofuels, and biopigments) along with the bioremediation of food industry WW have been discussed. Furthermore, limitations and issues of phyco-remediation of WW using microalgae have also been reviewed with perspectives for further research and development.

ACS Style

Amit; Divakar Dahiya; Uttam Ghosh; Poonam Nigam; Amit Jaiswal. Food Industries Wastewater Recycling for Biodiesel Production through Microalgal Remediation. Sustainability 2021, 13, 8267 .

AMA Style

Amit, Divakar Dahiya, Uttam Ghosh, Poonam Nigam, Amit Jaiswal. Food Industries Wastewater Recycling for Biodiesel Production through Microalgal Remediation. Sustainability. 2021; 13 (15):8267.

Chicago/Turabian Style

Amit; Divakar Dahiya; Uttam Ghosh; Poonam Nigam; Amit Jaiswal. 2021. "Food Industries Wastewater Recycling for Biodiesel Production through Microalgal Remediation." Sustainability 13, no. 15: 8267.

Review
Published: 06 July 2021 in Food Reviews International
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ACS Style

Peter Myintzaw; Amit K. Jaiswal; Swarna Jaiswal. A Review on Campylobacteriosis Associated with Poultry Meat Consumption. Food Reviews International 2021, 1 -15.

AMA Style

Peter Myintzaw, Amit K. Jaiswal, Swarna Jaiswal. A Review on Campylobacteriosis Associated with Poultry Meat Consumption. Food Reviews International. 2021; ():1-15.

Chicago/Turabian Style

Peter Myintzaw; Amit K. Jaiswal; Swarna Jaiswal. 2021. "A Review on Campylobacteriosis Associated with Poultry Meat Consumption." Food Reviews International , no. : 1-15.

Journal article
Published: 27 May 2021 in Marine Drugs
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This study aims to explore novel extraction technologies (ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ultrasound–microwave-assisted extraction (UMAE), hydrothermal-assisted extraction (HAE) and high-pressure-assisted extraction (HPAE)) and extraction time post-treatment (0 and 24 h) for the recovery of phytochemicals and associated antioxidant properties from Fucus vesiculosus and Pelvetia canaliculata. When using fixed extraction conditions (solvent: 50% ethanol; extraction time: 10 min; algae/solvent ratio: 1/10) for all the novel technologies, UAE generated extracts with the highest phytochemical contents from both macroalgae. The highest yields of compounds extracted from F. vesiculosus using UAE were: total phenolic content (445.0 ± 4.6 mg gallic acid equivalents/g), total phlorotannin content (362.9 ± 3.7 mg phloroglucinol equivalents/g), total flavonoid content (286.3 ± 7.8 mg quercetin equivalents/g) and total tannin content (189.1 ± 4.4 mg catechin equivalents/g). In the case of the antioxidant activities, the highest DPPH activities were achieved by UAE and UMAE from both macroalgae, while no clear pattern was recorded in the case of FRAP activities. The highest DPPH scavenging activities (112.5 ± 0.7 mg trolox equivalents/g) and FRAP activities (284.8 ± 2.2 mg trolox equivalents/g) were achieved from F. vesiculosus. Following the extraction treatment, an additional storage post-extraction (24 h) did not improve the yields of phytochemicals or antioxidant properties of the extracts.

ACS Style

Marco Garcia-Vaquero; Rajeev Ravindran; Orla Walsh; John O’Doherty; Amit Jaiswal; Brijesh Tiwari; Gaurav Rajauria. Evaluation of Ultrasound, Microwave, Ultrasound–Microwave, Hydrothermal and High Pressure Assisted Extraction Technologies for the Recovery of Phytochemicals and Antioxidants from Brown Macroalgae. Marine Drugs 2021, 19, 309 .

AMA Style

Marco Garcia-Vaquero, Rajeev Ravindran, Orla Walsh, John O’Doherty, Amit Jaiswal, Brijesh Tiwari, Gaurav Rajauria. Evaluation of Ultrasound, Microwave, Ultrasound–Microwave, Hydrothermal and High Pressure Assisted Extraction Technologies for the Recovery of Phytochemicals and Antioxidants from Brown Macroalgae. Marine Drugs. 2021; 19 (6):309.

Chicago/Turabian Style

Marco Garcia-Vaquero; Rajeev Ravindran; Orla Walsh; John O’Doherty; Amit Jaiswal; Brijesh Tiwari; Gaurav Rajauria. 2021. "Evaluation of Ultrasound, Microwave, Ultrasound–Microwave, Hydrothermal and High Pressure Assisted Extraction Technologies for the Recovery of Phytochemicals and Antioxidants from Brown Macroalgae." Marine Drugs 19, no. 6: 309.

Review
Published: 24 May 2021 in Foods
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Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based economy to a more circular economy. A variety of chemicals, biofuels and materials can be produced from food waste by the integrated biorefinery approach. This enhances the bioeconomy and helps toward the design of more green, ecofriendly, and sustainable methods of material productions that contribute to sustainable development goals. The waste biorefinery is a tool to achieve a value-added product that can provide a better utilization of materials and resources while minimizing and/or eliminating environmental impacts. Recently, food waste biorefineries have gained momentum for the production of biofuels, chemicals, and bio-based materials due to the shifting of regulations and policies towards sustainable development. This review attempts to explore the state of the art of food waste biorefinery and the products associated with it.

ACS Style

Bahiru Tsegaye; Swarna Jaiswal; Amit Jaiswal. Food Waste Biorefinery: Pathway towards Circular Bioeconomy. Foods 2021, 10, 1174 .

AMA Style

Bahiru Tsegaye, Swarna Jaiswal, Amit Jaiswal. Food Waste Biorefinery: Pathway towards Circular Bioeconomy. Foods. 2021; 10 (6):1174.

Chicago/Turabian Style

Bahiru Tsegaye; Swarna Jaiswal; Amit Jaiswal. 2021. "Food Waste Biorefinery: Pathway towards Circular Bioeconomy." Foods 10, no. 6: 1174.

Review article
Published: 01 May 2021 in Food Chemistry
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Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of films and coatings. It has been observed that, AP helps to maintain temperature, moisture level and microbial and quality control of the food. This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.

ACS Style

Shubham Sharma; Sandra Barkauskaite; Amit K. Jaiswal; Swarna Jaiswal. Essential oils as additives in active food packaging. Food Chemistry 2021, 343, 128403 .

AMA Style

Shubham Sharma, Sandra Barkauskaite, Amit K. Jaiswal, Swarna Jaiswal. Essential oils as additives in active food packaging. Food Chemistry. 2021; 343 ():128403.

Chicago/Turabian Style

Shubham Sharma; Sandra Barkauskaite; Amit K. Jaiswal; Swarna Jaiswal. 2021. "Essential oils as additives in active food packaging." Food Chemistry 343, no. : 128403.

Review
Published: 21 April 2021 in Foods
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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.

ACS Style

Olugbenga Ehuwa; Amit Jaiswal; Swarna Jaiswal. Salmonella, Food Safety and Food Handling Practices. Foods 2021, 10, 907 .

AMA Style

Olugbenga Ehuwa, Amit Jaiswal, Swarna Jaiswal. Salmonella, Food Safety and Food Handling Practices. Foods. 2021; 10 (5):907.

Chicago/Turabian Style

Olugbenga Ehuwa; Amit Jaiswal; Swarna Jaiswal. 2021. "Salmonella, Food Safety and Food Handling Practices." Foods 10, no. 5: 907.

Review
Published: 20 February 2021 in Trends in Food Science & Technology
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Due to its short lifetime food packaging leads to a rapid accumulation of plastic in our surroundings and thereby also has a huge impact on environmental pollution. To reduce these effects and create a more sustainable approach towards food packaging, biodegradable and biobased polymers have been developed and are emerging on the market. This review provides the current state of research regarding active packaging and the incorporation of seaweed into food packaging. Further, it summarises the resulting consequences of the seaweed incorporation on mechanical, physical, thermal, antioxidant, antimicrobial and chemical properties, as well as the release of active compounds to show the advantages of the polysaccharides as well as possible shortcomings in current research. To improve these polymers regarding their mechanical, thermal and antimicrobial properties etc. a variety of polysaccharides such as seaweeds can be used. They not only lead to an increase in hydrophilicity and improved mechanical properties such as tensile strength and elongation at break, but also create the possibility of using it as active packaging. This can be achieved due to the naturally occurring antioxidant properties in seaweed, which can minimise lipid oxidation and thereby increase the shelf life and nutritional value of food as well as reduce free radicals which might have a carcinogenic, mutagenic or cytotoxic effect. Some seaweeds such as H. elongate have also proven to inhibit the growth of gram-positive and gram-negative bacteria, meaning that they could possibly be used as antimicrobial packaging.

ACS Style

Dietz Carina; Shubham Sharma; Amit K. Jaiswal; Swarna Jaiswal. Seaweeds polysaccharides in active food packaging: A review of recent progress. Trends in Food Science & Technology 2021, 110, 559 -572.

AMA Style

Dietz Carina, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal. Seaweeds polysaccharides in active food packaging: A review of recent progress. Trends in Food Science & Technology. 2021; 110 ():559-572.

Chicago/Turabian Style

Dietz Carina; Shubham Sharma; Amit K. Jaiswal; Swarna Jaiswal. 2021. "Seaweeds polysaccharides in active food packaging: A review of recent progress." Trends in Food Science & Technology 110, no. : 559-572.

Review
Published: 10 February 2021 in Foods
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SARS-CoV-2 or COVID-19 is a novel coronavirus, which is the cause of the current pandemic with 107,411,561 infections and 2,351,195 death worldwide so far. There are multiple symptoms that are linked with the infection of COVID-19 such as coughing, shortness of breath, congestion together with fatigue, fever, loss of taste or smell, headaches, diarrhea, vomiting, and loss of appetite. The lack of or early stage of development of a cure for COVID-19 illness, there is need for insuring the best possible position of health to be able to fight the virus naturally through a robust immune system to limit severe complication. In this article, we have discussed the role of fruits and vegetables consumption to boost the immune system and major emphasis has been given to high risk group. We have taken into consideration a number of underlying conditions such as people with cardiovascular diseases, obesity, diabetes, chronic obstructive pulmonary disease, chronic kidney disease, hemoglobin disorder such as sickle cell disease, weakened immune system due to organ transplant. Furthermore, factors to improve the immune system, risks associated with quarantine and lifestyle and food handling during COVID-19 has been discussed.

ACS Style

Nora Moreb; Ahmed Albandary; Swarna Jaiswal; Amit Jaiswal. Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups. Foods 2021, 10, 389 .

AMA Style

Nora Moreb, Ahmed Albandary, Swarna Jaiswal, Amit Jaiswal. Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups. Foods. 2021; 10 (2):389.

Chicago/Turabian Style

Nora Moreb; Ahmed Albandary; Swarna Jaiswal; Amit Jaiswal. 2021. "Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups." Foods 10, no. 2: 389.

Review
Published: 26 November 2020 in Journal of Cleaner Production
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In 2018, European Union adopted a European strategy for plastics in a circular economy as a part of their action plan for a circular economy. Sustainability is the underlying motivation behind the plastics strategy with a goal of addressing how plastics are designed, used and recycled in the EU. One of the strategies outlined is that by 2030, all plastic packaging placed on the EU market is either reusable or can be recycled in a cost-effective manner. A large portion of food packaging is multi-layer plastic that is not recyclable in a cost-effective manner. Given the difficulties associated with recycling today’s complex food packaging, what impacts will the European Union’s strategies for plastics in a circular economy have on food safety? This article explores what is being done and what can be done to mitigate the risks to food safety while adhering to the EU’s plastic strategy. It has been observed that the plastic plays a vital role in maintaining food safety, extending shelf-life and minimising food waste. However, it is currently not possible to recycle multi-layer plastic packaging which is widely used throughout the food industry, and there are currently no viable alternatives offering the same level of protection. Unless possible substitutes to multi-layer plastics offering the same level of food protection can be developed then there will be detrimental effects on food quality, safety and shelf-life, which will lead to increased food waste, additional food costs and a reduction in the variety and availability of certain foods.

ACS Style

Chris Matthews; Fintan Moran; Amit K. Jaiswal. A review on European Union’s strategy for plastics in a circular economy and its impact on food safety. Journal of Cleaner Production 2020, 283, 125263 .

AMA Style

Chris Matthews, Fintan Moran, Amit K. Jaiswal. A review on European Union’s strategy for plastics in a circular economy and its impact on food safety. Journal of Cleaner Production. 2020; 283 ():125263.

Chicago/Turabian Style

Chris Matthews; Fintan Moran; Amit K. Jaiswal. 2020. "A review on European Union’s strategy for plastics in a circular economy and its impact on food safety." Journal of Cleaner Production 283, no. : 125263.

Journal article
Published: 14 October 2020 in Current Research in Food Science
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Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from M. hiemalis on genipin-activated alginate beads, with subsequent evaluation of its efficacy in apple juice clarification. A central composite rotatable design (CCRD), coupled with artificial neural network (ANN) for modeling and optimization was used to design the experiments. Deploying a coupling time up to 120 min, and an agitation rate of 213 rpm (pectinase) - 250 rpm (xylanase), a maximum fractional enzyme activity recovered was observed to be about 81–83% for both enzymes. Optimum enzyme loading and genipin concentration were found to be 50 U/ml and 12% (w/v), respectively. The immobilized enzyme preparations were suitable for up to 5 repeated process cycles, losing about 45% (pectinase) - 49% (xylanase) of their initial activity during this time. The maximum clarity of apple juice (%T660, 84%) was achieved at 100 min when pectinase (50 U/ml of juice) and xylanase (20 U/ml of juice) were used in combination at 57 °C. The immobilized enzymes are of industrial relevance in terms of biocompatibility, recoverability, and operational-storage stability.

ACS Style

Shady S. Hassan; Gwilym A. Williams; Amit K. Jaiswal. Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes. Current Research in Food Science 2020, 3, 243 -255.

AMA Style

Shady S. Hassan, Gwilym A. Williams, Amit K. Jaiswal. Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes. Current Research in Food Science. 2020; 3 ():243-255.

Chicago/Turabian Style

Shady S. Hassan; Gwilym A. Williams; Amit K. Jaiswal. 2020. "Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes." Current Research in Food Science 3, no. : 243-255.

Journal article
Published: 13 August 2020 in Foods
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Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging.

ACS Style

Shubham Sharma; Sandra Barkauskaite; Brendan Duffy; Amit K. Jaiswal; Swarna Jaiswal. Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application. Foods 2020, 9, 1117 .

AMA Style

Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal. Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application. Foods. 2020; 9 (8):1117.

Chicago/Turabian Style

Shubham Sharma; Sandra Barkauskaite; Brendan Duffy; Amit K. Jaiswal; Swarna Jaiswal. 2020. "Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application." Foods 9, no. 8: 1117.

Review article
Published: 07 August 2020 in Current Opinion in Food Science
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Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in green biomass fractionations. Furthermore, ball milling and biological treatment are significantly considered in this regard. These novel technologies are superior processes than conventional fractionation techniques in terms of energy and mostly environmental point of view.

ACS Style

Behzad Satari; Amit K Jaiswal. Green fractionation of 2G and 3G feedstocks for ethanol production: advances, incentives and barriers. Current Opinion in Food Science 2020, 37, 1 -9.

AMA Style

Behzad Satari, Amit K Jaiswal. Green fractionation of 2G and 3G feedstocks for ethanol production: advances, incentives and barriers. Current Opinion in Food Science. 2020; 37 ():1-9.

Chicago/Turabian Style

Behzad Satari; Amit K Jaiswal. 2020. "Green fractionation of 2G and 3G feedstocks for ethanol production: advances, incentives and barriers." Current Opinion in Food Science 37, no. : 1-9.

Journal article
Published: 11 May 2020 in Marine Drugs
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This study investigates ultrasound assisted extraction (UAE) process parameters (time, frequency and solvent) to obtain high yields of phlorotannins, flavonoids, total phenolics and associated antioxidant activities from 11 brown seaweed species. Optimised UAE conditions (35 kHz, 30 min and 50% ethanol) significantly improved the extraction yield from 1.5-fold to 2.2-fold in all seaweeds investigated compared to solvent extraction. Using ultrasound, the highest recovery of total phenolics (TPC: 572.3 ± 3.2 mg gallic acid equivalent/g), total phlorotannins (TPhC: 476.3 ± 2.2 mg phloroglucinol equivalent/g) and total flavonoids (TFC: 281.0 ± 1.7 mg quercetin equivalent/g) was obtained from Fucus vesiculosus seaweed. While the lowest recovery of TPC (72.6 ± 2.9 mg GAE/g), TPhC (50.3 ± 2.0 mg PGE/g) and TFC (15.2 ± 3.3 mg QE/g) was obtained from Laminaria digitata seaweed. However, extracts from Fucus serratus obtained by UAE exhibited the strongest 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity (29.1 ± 0.25 mg trolox equivalent/g) and ferric reducing antioxidant power (FRAP) value (63.9 ± 0.74 mg trolox equivalent/g). UAE under optimised conditions was an effective, low-cost and eco-friendly technique to recover biologically active polyphenols from 11 brown seaweed species.

ACS Style

Viruja Ummat; Brijesh K Tiwari; Amit K Jaiswal; Kevin Condon; Marco Garcia-Vaquero; John O’Doherty; Colm O’Donnell; Gaurav Rajauria. Optimisation of Ultrasound Frequency, Extraction Time and Solvent for the Recovery of Polyphenols, Phlorotannins and Associated Antioxidant Activity from Brown Seaweeds. Marine Drugs 2020, 18, 250 .

AMA Style

Viruja Ummat, Brijesh K Tiwari, Amit K Jaiswal, Kevin Condon, Marco Garcia-Vaquero, John O’Doherty, Colm O’Donnell, Gaurav Rajauria. Optimisation of Ultrasound Frequency, Extraction Time and Solvent for the Recovery of Polyphenols, Phlorotannins and Associated Antioxidant Activity from Brown Seaweeds. Marine Drugs. 2020; 18 (5):250.

Chicago/Turabian Style

Viruja Ummat; Brijesh K Tiwari; Amit K Jaiswal; Kevin Condon; Marco Garcia-Vaquero; John O’Doherty; Colm O’Donnell; Gaurav Rajauria. 2020. "Optimisation of Ultrasound Frequency, Extraction Time and Solvent for the Recovery of Polyphenols, Phlorotannins and Associated Antioxidant Activity from Brown Seaweeds." Marine Drugs 18, no. 5: 250.

Original article
Published: 31 March 2020 in Journal of Food Safety
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Campylobacter is the chief cause of bacterial gastroenteritis in developed countries and poultry is considered as the main cause of infection. Nonetheless, of extensive scientific efforts to exterminate the Campylobacter and numerous measures currently implemented, it has not been successful to provide Campylobacter‐free poultry. Therefore, this study aimed to depict the level of perceived risk and identify the target groups who exhibit particularly unsafe behavior by surveying the general public residing in Ireland. A total of 1,171 participants from all over the Republic of Ireland contributed to the survey. Result reveals that a substantial number of consumers still lacks awareness. Not more than 9.5% were very knowledgeable, that is, those who attained 70% passing score and 30.7% attain a score between 50 and 70%. A total of 40.2% overall pass rate. Significant differences were found in their risk perception and gender (p ≤ .05), age (p ≤ .05), and education level (p ≤ .05). This study observed that male, age between 18 and 25 with primary or no qualification and living alone are the group who exhibit particularly unsafe behavior when preparing poultry and are require most in risk communication effort. By informing, elevating the awareness, and affirming the severity of the risk to the consumer, subsequently, the incidents of Campylobacteriosis can be reduced in the Irish population.

ACS Style

Peter Myintzaw; Fintan Moran; Amit K. Jaiswal. Campylobacteriosis, consumer's risk perception, and knowledge associated with domestic poultry handling in Ireland. Journal of Food Safety 2020, 40, 1 .

AMA Style

Peter Myintzaw, Fintan Moran, Amit K. Jaiswal. Campylobacteriosis, consumer's risk perception, and knowledge associated with domestic poultry handling in Ireland. Journal of Food Safety. 2020; 40 (4):1.

Chicago/Turabian Style

Peter Myintzaw; Fintan Moran; Amit K. Jaiswal. 2020. "Campylobacteriosis, consumer's risk perception, and knowledge associated with domestic poultry handling in Ireland." Journal of Food Safety 40, no. 4: 1.

Journal article
Published: 27 February 2020 in Food Packaging and Shelf Life
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Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability, and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the film. Antibacterial activity has been observed to increase due to the inclusion of the phenolic compound in the composite film against Listeria monocytogenes and Escherichia coli. The composite film has a potential application as an active food packaging due to its antibacterial and UV-light barrier properties.

ACS Style

Shubham Sharma; Amit K. Jaiswal; Brendan Duffy; Swarna Jaiswal. Ferulic acid incorporated active films based on poly(lactide) /poly(butylene adipate-co-terephthalate) blend for food packaging. Food Packaging and Shelf Life 2020, 24, 100491 .

AMA Style

Shubham Sharma, Amit K. Jaiswal, Brendan Duffy, Swarna Jaiswal. Ferulic acid incorporated active films based on poly(lactide) /poly(butylene adipate-co-terephthalate) blend for food packaging. Food Packaging and Shelf Life. 2020; 24 ():100491.

Chicago/Turabian Style

Shubham Sharma; Amit K. Jaiswal; Brendan Duffy; Swarna Jaiswal. 2020. "Ferulic acid incorporated active films based on poly(lactide) /poly(butylene adipate-co-terephthalate) blend for food packaging." Food Packaging and Shelf Life 24, no. : 100491.

Journal article
Published: 24 December 2019 in Bioresource Technology Reports
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The potential of microwave and ultrasound was evaluated for the pretreatment of brewer's spent grain (BSG). Under optimal conditions of microwave and ultrasound pretreatments, reducing sugar yields per 1 g of pretreated BSG were 64.4 ± 7 mg and 39.9 ± 6 mg, respectively. Subsequently, the pretreated BSG was evaluated as a substrate for production of Xylanopectinolytic enzymes using fungi isolated from spoiled fruits. Out of twenty-nine (29) isolates recovered, Mucor sp. (AB1) isolated from Bramley apple (Malus domestica) produced xylanopectinolytic enzymes with higher specific activity, and was selected for further studies. The highest enzyme activity (137 U/g, and 67 U/g BSG, for pectinase and xylanase, respectively) was achieved in a medium that contained 15 g of BSG, at pH 6, temperature of 30 °C, supplemented with 1% xylan or pectin for inducing the production of xylanase or pectinase, respectively. The partially purified xylanopectinolytic enzymes were optimally active at 60 °C and pH 5.

ACS Style

Shady Hassan; Brijesh K. Tiwari; Gwilym A. Williams; Amit K. Jaiswal. Bioprocessing of brewers' spent grain for production of xylanopectinolytic enzymes by Mucor sp. Bioresource Technology Reports 2019, 9, 100371 .

AMA Style

Shady Hassan, Brijesh K. Tiwari, Gwilym A. Williams, Amit K. Jaiswal. Bioprocessing of brewers' spent grain for production of xylanopectinolytic enzymes by Mucor sp. Bioresource Technology Reports. 2019; 9 ():100371.

Chicago/Turabian Style

Shady Hassan; Brijesh K. Tiwari; Gwilym A. Williams; Amit K. Jaiswal. 2019. "Bioprocessing of brewers' spent grain for production of xylanopectinolytic enzymes by Mucor sp." Bioresource Technology Reports 9, no. : 100371.

Journal article
Published: 17 November 2019 in Foods
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In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of spores to determine the optimal fermentation condition. The best fermentation conditions for xylanase production were found to be incubation at 30 °C with an initial moisture content of 70% and using an inoculum of 6.5 × 106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold higher than that of control (4649 IU/g of dry SCW). The efficacy of the purified xylanase as a juice enrichment agent for strawberry, blueberry, and raspberry pulp was tested.

ACS Style

Rajeev Ravindran; Gwilym A. Williams; Amit K. Jaiswal. Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment. Foods 2019, 8, 585 .

AMA Style

Rajeev Ravindran, Gwilym A. Williams, Amit K. Jaiswal. Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment. Foods. 2019; 8 (11):585.

Chicago/Turabian Style

Rajeev Ravindran; Gwilym A. Williams; Amit K. Jaiswal. 2019. "Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment." Foods 8, no. 11: 585.

Review
Published: 19 March 2019 in Bioengineering
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Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of the nanoparticle and its antimicrobial activity. A nanoparticle is usually characterized by using microscopic and spectroscopic techniques. Microscopic techniques are used to characterise the size, shape and location of the nanoparticle by producing an image of the individual nanoparticle. Several techniques, such as scanning electron microscopy (SEM), transmission electron microscopy/high resolution transmission electron microscopy (TEM/HRTEM), atomic force microscopy (AFM) and scanning tunnelling microscopy (STM) have been developed to observe and characterise the surface and structural properties of nanostructured material. Spectroscopic techniques are used to study the interaction of a nanoparticle with electromagnetic radiations as the function of wavelength, such as Raman spectroscopy, UV⁻Visible spectroscopy, attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR), dynamic light scattering spectroscopy (DLS), Zeta potential spectroscopy, X-ray photoelectron spectroscopy (XPS) and X-ray photon correlation spectroscopy. Nanostructured materials have a wide application in the food industry as nanofood, nano-encapsulated probiotics, edible nano-coatings and in active and smart packaging.

ACS Style

Shubham Sharma; Swarna Jaiswal; Brendan Duffy; Amit K. Jaiswal. Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties. Bioengineering 2019, 6, 26 .

AMA Style

Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal. Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties. Bioengineering. 2019; 6 (1):26.

Chicago/Turabian Style

Shubham Sharma; Swarna Jaiswal; Brendan Duffy; Amit K. Jaiswal. 2019. "Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties." Bioengineering 6, no. 1: 26.

Journal article
Published: 01 March 2019 in Trends in Biotechnology
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Lignocellulosic biorefining processes plant-derived biomass into a range of bio-based products. Currently, more than 40 lignocellulosic biorefineries are operating across Europe. Here, we address the challenges and future opportunities of this nascent industry by elucidating key elements of the biorefining sector, including feedstock sourcing, processing methods, and the bioproducts market.

ACS Style

Shady Hassan; Gwilym A. Williams; Amit K. Jaiswal. Lignocellulosic Biorefineries in Europe: Current State and Prospects. Trends in Biotechnology 2019, 37, 231 -234.

AMA Style

Shady Hassan, Gwilym A. Williams, Amit K. Jaiswal. Lignocellulosic Biorefineries in Europe: Current State and Prospects. Trends in Biotechnology. 2019; 37 (3):231-234.

Chicago/Turabian Style

Shady Hassan; Gwilym A. Williams; Amit K. Jaiswal. 2019. "Lignocellulosic Biorefineries in Europe: Current State and Prospects." Trends in Biotechnology 37, no. 3: 231-234.