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Marijuana, or Cannabis sativa L., is a common psychoactive plant used for both recreational and medicinal purposes. In many countries, cannabis-based medicines have been legalized under certain conditions because of their immense prospects in medicinal applications. With a comprehensive insight into the prospects and challenges associated with the pharmacological use and global trade of C. sativa, this mini-review focuses on the medicinal importance of the plant and its legal status worldwide; the pharmacological compounds and its therapeutic potential along with the underlying public health concerns and future perspective are herein discussed. The existence of major compounds including Δ9-tetrahydrocannabinol (Δ9-THC), cannabidiol, cannabinol, and cannabichromene contributes to the medicinal effects of the cannabis plant. These compounds are also involved in the treatment of various types of cancer, epilepsy, and Parkinson's disease displaying several mechanisms of action. Cannabis sativa is a plant with significant pharmacological potential. However, several aspects of the plant need an in-depth understanding of the drug mechanism and its interaction with other drugs. Only after addressing these health concerns, legalization of cannabis could be utilized to its full potential as a future medicine.
Pradeep Kumar; Dipendra Kumar Mahato; Madhu Kamle; Rituraj Borah; Bharti Sharma; Shikha Pandhi; Vijay Tripathi; Hardeo Singh Yadav; Sheetal Devi; Umesh Patil; Jianbo Xiao; Awdhesh Kumar Mishra. Pharmacological properties, therapeutic potential, and legal status of Cannabis sativa L.: An overview. Phytotherapy Research 2021, 1 .
AMA StylePradeep Kumar, Dipendra Kumar Mahato, Madhu Kamle, Rituraj Borah, Bharti Sharma, Shikha Pandhi, Vijay Tripathi, Hardeo Singh Yadav, Sheetal Devi, Umesh Patil, Jianbo Xiao, Awdhesh Kumar Mishra. Pharmacological properties, therapeutic potential, and legal status of Cannabis sativa L.: An overview. Phytotherapy Research. 2021; ():1.
Chicago/Turabian StylePradeep Kumar; Dipendra Kumar Mahato; Madhu Kamle; Rituraj Borah; Bharti Sharma; Shikha Pandhi; Vijay Tripathi; Hardeo Singh Yadav; Sheetal Devi; Umesh Patil; Jianbo Xiao; Awdhesh Kumar Mishra. 2021. "Pharmacological properties, therapeutic potential, and legal status of Cannabis sativa L.: An overview." Phytotherapy Research , no. : 1.
The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers’ liking data using External Preference Mapping (EPM). Thirty-four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9-point hedonic scale. Significant differences (p < 0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%–10.9% sugar, 3.4%–3.5% fat, 3.5%–3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. Practical Application The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.
Dipendra Kumar Mahato; Penelope Oliver; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Mohammadreza Mohebbi; Sara Cicerale; Mm Chayan Mahmud; Shirani Gamlath. Identifying ideal product composition of chocolate‐flavored milk using preference mapping. Journal of Food Science 2021, 1 .
AMA StyleDipendra Kumar Mahato, Penelope Oliver, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Mohammadreza Mohebbi, Sara Cicerale, Mm Chayan Mahmud, Shirani Gamlath. Identifying ideal product composition of chocolate‐flavored milk using preference mapping. Journal of Food Science. 2021; ():1.
Chicago/Turabian StyleDipendra Kumar Mahato; Penelope Oliver; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Mohammadreza Mohebbi; Sara Cicerale; Mm Chayan Mahmud; Shirani Gamlath. 2021. "Identifying ideal product composition of chocolate‐flavored milk using preference mapping." Journal of Food Science , no. : 1.
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies.
Dipendra Kumar Mahato; Madhu Kamle; Bharti Sharma; Shikha Pandhi; Sheetal Devi; Kajal Dhawan; Raman Selvakumar; Diwakar Mishra; Arvind Kumar; Shalini Arora; Namita Ashish Singh; Pradeep Kumar. Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon 2021, 198, 12 -23.
AMA StyleDipendra Kumar Mahato, Madhu Kamle, Bharti Sharma, Shikha Pandhi, Sheetal Devi, Kajal Dhawan, Raman Selvakumar, Diwakar Mishra, Arvind Kumar, Shalini Arora, Namita Ashish Singh, Pradeep Kumar. Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon. 2021; 198 ():12-23.
Chicago/Turabian StyleDipendra Kumar Mahato; Madhu Kamle; Bharti Sharma; Shikha Pandhi; Sheetal Devi; Kajal Dhawan; Raman Selvakumar; Diwakar Mishra; Arvind Kumar; Shalini Arora; Namita Ashish Singh; Pradeep Kumar. 2021. "Patulin in food: A mycotoxin concern for human health and its management strategies." Toxicon 198, no. : 12-23.
Green nanotechnology has emerged as a sustainable fabrication technology that has offered tremendous frontiers in the field of food science. This review intends to provide a succinct overview of various green nanofabrication technologies including green creation of nanoparticles using biological sources explicitly from plants as natural reducing agents. In addition, the review explores various biocompatible nano delivery systems for nanoencapsulation of food ingredients for enhancing the sensorial and functional properties food products. Promising applications based on these approaches employing active and smart packaging systems, nanosensors along with functional foods for ensuring food quality and safety have been briefly outlined. Abbreviations: AgNPs: Silver nanoparticles; EOs: Essential Oils; Nm: Nanometer; NPs: Nanoparticles; NLC: Nanostructured lipid carrier; (O/W): Oil-in-water; NLC: Nanostructured lipid carrier; PHB: Poly (3-hydroxybutyrate); PVA: Polyvinyl alcohol; RFID: Radiofrequency identification; SARS: Severe Acute Respiratory Syndrome; SLN: Solid lipid nanoparticles; UV-Visible: Ultraviolet–visible; (W/O): Water-in-oil
Shikha Pandhi; Dipendra Kumar Mahato; Arvind Kumar. Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications. Food Reviews International 2021, 1 -21.
AMA StyleShikha Pandhi, Dipendra Kumar Mahato, Arvind Kumar. Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications. Food Reviews International. 2021; ():1-21.
Chicago/Turabian StyleShikha Pandhi; Dipendra Kumar Mahato; Arvind Kumar. 2021. "Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications." Food Reviews International , no. : 1-21.
Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Zearalenone (ZEN), a mycotoxin categorized as a xenoestrogen poses structural similarity with natural estrogens that enables its binding to the estrogen receptors leading to hormonal misbalance and numerous reproductive diseases. ZEN is mainly found in crops belonging to temperate regions, primarily in maize and other cereal crops that form an important part of various food and feed. Because of the significant adverse effects of ZEN on both human and animal, there is an alarming need for effective detection, mitigation, and management strategies to assure food and feed safety and security. The present review tends to provide an updated overview of the different sources, occurrence and biosynthetic mechanisms of ZEN in various food and feed. It also provides insight to its harmful effects on human health and agriculture along with its effective detection, management, and control strategies.
Dipendra Mahato; Sheetal Devi; Shikha Pandhi; Bharti Sharma; Kamlesh Maurya; Sadhna Mishra; Kajal Dhawan; Raman Selvakumar; Madhu Kamle; Awdhesh Mishra; Pradeep Kumar. Occurrence, Impact on Agriculture, Human Health, and Management Strategies of Zearalenone in Food and Feed: A Review. Toxins 2021, 13, 92 .
AMA StyleDipendra Mahato, Sheetal Devi, Shikha Pandhi, Bharti Sharma, Kamlesh Maurya, Sadhna Mishra, Kajal Dhawan, Raman Selvakumar, Madhu Kamle, Awdhesh Mishra, Pradeep Kumar. Occurrence, Impact on Agriculture, Human Health, and Management Strategies of Zearalenone in Food and Feed: A Review. Toxins. 2021; 13 (2):92.
Chicago/Turabian StyleDipendra Mahato; Sheetal Devi; Shikha Pandhi; Bharti Sharma; Kamlesh Maurya; Sadhna Mishra; Kajal Dhawan; Raman Selvakumar; Madhu Kamle; Awdhesh Mishra; Pradeep Kumar. 2021. "Occurrence, Impact on Agriculture, Human Health, and Management Strategies of Zearalenone in Food and Feed: A Review." Toxins 13, no. 2: 92.
The possibility of achieving a 50% of added sugar reduction in chocolate milk using natural non-nutritive sweeteners, namely stevia and monk fruit extract was studied and optimised using response surface methodology. Variables were chosen as stevia sweetener (5–100 ppm) and monk fruit extract (50–100 ppm) based on preliminary trials. Sensory attributes (overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste) were taken as the responses. The process was optimised with a combination of 56.27 ppm of stevia sweetener and 81.90 ppm of monk fruit extract with sensory attributes of 6.78, 6.47, 6.31, 6.47, 6.45 and 6.33, respectively for overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste. Use of the two selected sweeteners in combination resulted in sweetness synergy and the bitter and metallic aftertastes of stevia were masked by the monk fruit extract and helped enhance the overall sensory attributes of the product compared with the control.
Dipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. Optimization of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes. International Dairy Journal 2020, 115, 104922 .
AMA StyleDipendra Kumar Mahato, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Sara Cicerale, Shirani Gamlath. Optimization of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes. International Dairy Journal. 2020; 115 ():104922.
Chicago/Turabian StyleDipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. 2020. "Optimization of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes." International Dairy Journal 115, no. : 104922.
Tinospora cordifolia (Giloy) is a medicinal plant used in folk and Ayurvedic medicines throughout India since ancient times. All the parts of the plant are immensely useful due to the presence of different compounds of pharmaceutical importance belonging to various groups as alkaloids, diterpenoid lactones, glycosides, steroids, sesquiterpenoid, and phenolics. These compounds possess pharmacological properties, which make it anti-diabetic, antipyretic, anti-inflammatory, anti-oxidant, hepato-protective, and immuno-modulatory. However, due to the increasing population, there is an inadequate supply of drugs. Therefore, this review focuses on phytochemistry, ethnopharmacology, clinical application and its conservation strategies so that the plant can be conserved for future generations and utilized as alternative medicine as well as to design various pharmacologically important drugs.
Pradeep Kumar; Madhu Kamle; Dipendra Kumar Mahato; Himashree Bora; Bharti Sharma; Prasad Rasane; Vivek K. Bajpai. Tinospora cordifolia (Giloy): Phytochemistry, Ethnopharmacology, Clinical Application and Conservation Strategies. Current Pharmaceutical Biotechnology 2020, 21, 1165 -1175.
AMA StylePradeep Kumar, Madhu Kamle, Dipendra Kumar Mahato, Himashree Bora, Bharti Sharma, Prasad Rasane, Vivek K. Bajpai. Tinospora cordifolia (Giloy): Phytochemistry, Ethnopharmacology, Clinical Application and Conservation Strategies. Current Pharmaceutical Biotechnology. 2020; 21 (12):1165-1175.
Chicago/Turabian StylePradeep Kumar; Madhu Kamle; Dipendra Kumar Mahato; Himashree Bora; Bharti Sharma; Prasad Rasane; Vivek K. Bajpai. 2020. "Tinospora cordifolia (Giloy): Phytochemistry, Ethnopharmacology, Clinical Application and Conservation Strategies." Current Pharmaceutical Biotechnology 21, no. 12: 1165-1175.
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
Dipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods 2020, 9, 1400 .
AMA StyleDipendra Kumar Mahato, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Sara Cicerale, Shirani Gamlath. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods. 2020; 9 (10):1400.
Chicago/Turabian StyleDipendra Kumar Mahato; Russell Keast; Djin Gie Liem; Catherine Georgina Russell; Sara Cicerale; Shirani Gamlath. 2020. "Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example." Foods 9, no. 10: 1400.
Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the overconsumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients.
Jyoti Singh; Prasad Rasane; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Dipendra K. Mahato; Sunita Malhotra; Chayanika Sarma; Damanpreet Kaur; Jayatee Bhattacharya. Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods. Current Diabetes Reviews 2020, 16, 301 -312.
AMA StyleJyoti Singh, Prasad Rasane, Sawinder Kaur, Vikas Kumar, Kajal Dhawan, Dipendra K. Mahato, Sunita Malhotra, Chayanika Sarma, Damanpreet Kaur, Jayatee Bhattacharya. Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods. Current Diabetes Reviews. 2020; 16 (4):301-312.
Chicago/Turabian StyleJyoti Singh; Prasad Rasane; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Dipendra K. Mahato; Sunita Malhotra; Chayanika Sarma; Damanpreet Kaur; Jayatee Bhattacharya. 2020. "Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods." Current Diabetes Reviews 16, no. 4: 301-312.
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some major biologically active compounds like α-/β-pinene, sabinene, β-myrcene, d-limonene, linalool, α-humulene, and α-terpineol belonging to the monoterpenes, monoterpene aldehyde/alcohol, and sesquiterpenes group, respectively. These compounds possess several health beneficial properties like antioxidant, anti-inflammatory, anticancer, etc., in addition to antimicrobial properties, which have immense potential for food applications. Therefore, this review focused on the extraction, purification, and detection methods of CEOs along with their applications for food safety, packaging, and preservation. Further, the concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed, which needs to be addressed in future research along with efficient, affordable, and “green” extraction methods to ensure CEOs as an ecofriendly, cost-effective, and natural alternative to synthetic chemical preservatives.
Himashree Bora; Madhu Kamle; Dipendra Kumar Mahato; Pragya Tiwari; Pradeep Kumar. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. Plants 2020, 9, 357 .
AMA StyleHimashree Bora, Madhu Kamle, Dipendra Kumar Mahato, Pragya Tiwari, Pradeep Kumar. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. Plants. 2020; 9 (3):357.
Chicago/Turabian StyleHimashree Bora; Madhu Kamle; Dipendra Kumar Mahato; Pragya Tiwari; Pradeep Kumar. 2020. "Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview." Plants 9, no. 3: 357.
The fumonisins producing fungi, Fusarium spp., are ubiquitous in nature and contaminate several food matrices that pose detrimental health hazards on humans as well as on animals. This has necessitated profound research for the control and management of the toxins to guarantee better health of consumers. This review highlights the chemistry and biosynthesis process of the fumonisins, their occurrence, effect on agriculture and food, along with their associated health issues. In addition, the focus has been put on the detection and management of fumonisins to ensure safe and healthy food. The main focus of the review is to provide insights to the readers regarding their health-associated food consumption and possible outbreaks. Furthermore, the consumers’ knowledge and an attempt will ensure food safety and security and the farmers’ knowledge for healthy agricultural practices, processing, and management, important to reduce the mycotoxin outbreaks due to fumonisins.
Madhu Kamle; Dipendra K. Mahato; Sheetal Devi; Kyung Eun Lee; Sang G. Kang; Pradeep Kumar. Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies. Toxins 2019, 11, 328 .
AMA StyleMadhu Kamle, Dipendra K. Mahato, Sheetal Devi, Kyung Eun Lee, Sang G. Kang, Pradeep Kumar. Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies. Toxins. 2019; 11 (6):328.
Chicago/Turabian StyleMadhu Kamle; Dipendra K. Mahato; Sheetal Devi; Kyung Eun Lee; Sang G. Kang; Pradeep Kumar. 2019. "Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies." Toxins 11, no. 6: 328.
The genus Litsea is predominant in tropical and subtropical regions of India, China, Taiwan, and Japan. The plant possesses medicinal properties and has been traditionally used for curing various gastro-intestinal ailments (e.g., diarrhea, stomachache, indigestion, and gastroenteritis) along with diabetes, edema, cold, arthritis, asthma, and traumatic injury. Besides its medicinal properties, Litsea is known for its essential oil, which has protective action against several bacteria, possesses antioxidant and antiparasitic properties, exerts acute and genetic toxicity as well as cytotoxicity, and can even prevent several cancers. Here we summarize the ethnopharmacological properties, essentials oil, medicinal uses, and health benefits of an indigenous plant of northeast India, emphasizing the profound research to uplift the core and immense potential present in the conventional medicine of the country. This review is intended to provide insights into the gaps in our knowledge that need immediate focus on in-situ conservation strategies of Litsea due to its non-domesticated and dioecious nature, which may be the most viable approach and intense research for the long-term benefits of society and local peoples.
Madhu Kamle; Dipendra K. Mahato; Kyung Eun Lee; Vivek K. Bajpai; Padam Raj Gajurel; Kang Sang Gu; Pradeep Kumar. Ethnopharmacological Properties and Medicinal Uses of Litsea cubeba. Plants 2019, 8, 150 .
AMA StyleMadhu Kamle, Dipendra K. Mahato, Kyung Eun Lee, Vivek K. Bajpai, Padam Raj Gajurel, Kang Sang Gu, Pradeep Kumar. Ethnopharmacological Properties and Medicinal Uses of Litsea cubeba. Plants. 2019; 8 (6):150.
Chicago/Turabian StyleMadhu Kamle; Dipendra K. Mahato; Kyung Eun Lee; Vivek K. Bajpai; Padam Raj Gajurel; Kang Sang Gu; Pradeep Kumar. 2019. "Ethnopharmacological Properties and Medicinal Uses of Litsea cubeba." Plants 8, no. 6: 150.
Blended sunflower (SO) (50–80%) and sesame oils (SEO) (20–50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP25) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theory (ln k/T vs. 1/T) were used to estimate activation energies, activation enthalpies and entropies, which varied from 92.05 to 99.17 kJ/mol, 88.83 to 95.94 kJ/mol, -35.58 to -4.81 J/mol K, respectively (R2>0.90, p<0.05). Oil blend (OB) with 1:1 SO to SEO exhibited greatest synergy (115%), highest IP (100 °C) (13.2 vs. 6.1 h) and most extended IP25 (193 vs. 110 days) with a nutritionally stable composition of ω-fatty acids (ω9, 34.5 vs. 28.7%; ω6, 49 vs. 52%) compared with SO. Better retention of lignans (6205 vs. 3951 mg/kg) and tocopherols (332 vs. 189 mg/kg) were also noted in OB compared with SO alone.
Mousumi Ghosh; Rohit Upadhyay; Dipendra Kumar Mahato; Hari Niwas Mishra. Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat. Food Chemistry 2018, 272, 471 -477.
AMA StyleMousumi Ghosh, Rohit Upadhyay, Dipendra Kumar Mahato, Hari Niwas Mishra. Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat. Food Chemistry. 2018; 272 ():471-477.
Chicago/Turabian StyleMousumi Ghosh; Rohit Upadhyay; Dipendra Kumar Mahato; Hari Niwas Mishra. 2018. "Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat." Food Chemistry 272, no. : 471-477.
Solid phase micro extraction (SPME) was initially named after the first experiment conducted using SPME device for extraction on solid fusedsilica fibers, which was later renamed in relation to a liquid or gaseous donor phase (Pawliszyn, 1997). Prior to the development of SPME, there were two types of headspace (HS) analysis techniques, viz., static and dynamic (Teranishi et al., 1972) used for analysis of food flavor chemical compounds. In addition to these well-established HS techniques in analysis of food flavor (Kolb and Ettre, 1997), SPME was the third emerging technique that represented a new approach that combines the advantages of both static and dynamic HS techniques. SPME was introduced in 1990s (Yang and Peppard, 1994) and developed by Arthur and Pawliszyn, and Pawliszyn (Arthur and Pawliszyn, 1990: Pawliszyn, 1995, 1997) as a solventfree extraction technique that can be used in both laboratory and on-site.
Deepak Kumar Verma; Dipendra Kumar Mahato; Sudhanshi Billoria; Prem Prakash Srivastav. Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals. Science and Technology of Aroma, Flavor, and Fragrance in Rice 2018, 111 -158.
AMA StyleDeepak Kumar Verma, Dipendra Kumar Mahato, Sudhanshi Billoria, Prem Prakash Srivastav. Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals. Science and Technology of Aroma, Flavor, and Fragrance in Rice. 2018; ():111-158.
Chicago/Turabian StyleDeepak Kumar Verma; Dipendra Kumar Mahato; Sudhanshi Billoria; Prem Prakash Srivastav. 2018. "Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals." Science and Technology of Aroma, Flavor, and Fragrance in Rice , no. : 111-158.
References ............................................................................................... 74 3.1 INTRODUCTION Rice aroma, flavor, and fragrance are important quality characteristics for consumer perception (Nayak et al., 2002; Verma and Srivastav, 2016). In the consumer’s perception, there are two types of components involved: (1) odor active component and (2) taste active component. The perception of rice aroma, flavor, and fragrance is considered as chemically derived phenomenon. The acceptability and desirability of rice aroma, flavor, and fragrance are highly affected by the cultural background and ethnic diversity of the consumers. For example, the majority of the Indian, indigenous aromatic cultivars of rice are small and medium grained (Singh et al., 2000a; Verma et al., 2012, 2013, 2015). In the USA, long-grain aromatic rice separates easily, and kernels are four times longer than its breadth that is most common and familiar during cooking (Rohilla et al., 2000). China residents prefer to eat semi-aromatic rice compared to pure aromatic rice (Singh et al., 2000c), whereas the Iranian consumers prefer generally two important quality factors: grain shape and aroma (Moumeni et al., 2003). Indonesian people prefer their rice to have a perfumed, nutty flavor aroma with light, fluffy texture after cooking (Partoatmodjo et al., 1994; Haryanto et al., 2008; Seno et al., 2013). Japanese people prefer to cultivate aromatic rice for daily use, special guests, festivals, or religious celebrations in different part of the country since about thousand years (Arashi, 1975; Kondo, 1987; Itani, 2002; Itani et al., 2004; Okoshi et al., 2016). On the basis of the discussion on cultural background and ethnic diversity of the consumer’s acceptability and desirability of rice aroma, flavor, and fragrance, distinct differences were found, and specifically, the choice of rice preparation is different in different parts of the world. These rice aroma, flavor, and fragrance are also affected by the culture, specific environment, and ethnicity of the people. Changes in the aroma, flavor, and fragrance of rice, induced Presently, it is important to assess the aroma compounds for the extraction of volatile aroma compounds in rice by extraction technology. There is no single technology that is optimal for aroma extraction in rice. Several traditional and modern methods for rice aroma chemical extraction (Table 3.1) coupled with analytical techniques were studied and have been used for extraction and quantification of rice aroma compounds at different levels of concentration ranges from 1-10 ppb level to 2 ppm. These extraction technologies made a cocktail of over 450 compoundsalcohols, aldehydes, esters, heterocyclic, hydrocarbons, ketones, and organic acids, as described previously by many researchers studying various aromatic and nonaromatic cultivars of rice (Widjaja et al., 1996a; Lin et al., 2010).
Deepak Kumar Verma; Dipendra Kumar Mahato; Prem Prakash Srivastav. Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview. Science and Technology of Aroma, Flavor, and Fragrance in Rice 2018, 77 -96.
AMA StyleDeepak Kumar Verma, Dipendra Kumar Mahato, Prem Prakash Srivastav. Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview. Science and Technology of Aroma, Flavor, and Fragrance in Rice. 2018; ():77-96.
Chicago/Turabian StyleDeepak Kumar Verma; Dipendra Kumar Mahato; Prem Prakash Srivastav. 2018. "Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview." Science and Technology of Aroma, Flavor, and Fragrance in Rice , no. : 77-96.
Acknowledgment .................................................................................... 88 Keywords ................................................................................................ 88 References ............................................................................................... 89 4.1 INTRODUCTION Simultaneous distillation extraction (SDE) is one of the most important extraction methods and more popular among all the known methods for rice aroma chemical analysis (Verma and Srivastav, 2016). This valuable extraction method is also known as Likens-Nickerson steam distillation (Siegmund et al., 1996), which was first reported in 1964 by Likens and Nickerson (1964) and described in 1966 (Nickerson and Likens, 1966). Later, the SDE method was modified by Maarse and Kepner (1970) and Schultz et al. (1977). The SDE method has been considered as one of the most cited methods until now, and it is used for the extraction and isolation of volatile aroma chemical components (Chaintreau, 2001; Pino et al., 2001, 2002). Previously, many researchers have successfully applied the SDE method for the extraction and analysis of various rice volatile aroma chemicals from different cultivars of rice as depicted in Table 4.1 (Buttery et al., 1983, 1986; Laksanalamai and Ilangantileke, 1993; Petrov et al., 1996; Widjaja et al., 1996a, 1996b; Tava and Bocchi, 1999; Bhattacharjee et al., 2003; Wongpornchai et al., 2003; Sunthonvit et al., 2005; Park et al., 2010).
Deepak Kumar Verma; Dipendra Kumar Mahato; Prem Prakash Srivastav. Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice. Science and Technology of Aroma, Flavor, and Fragrance in Rice 2018, 99 -108.
AMA StyleDeepak Kumar Verma, Dipendra Kumar Mahato, Prem Prakash Srivastav. Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice. Science and Technology of Aroma, Flavor, and Fragrance in Rice. 2018; ():99-108.
Chicago/Turabian StyleDeepak Kumar Verma; Dipendra Kumar Mahato; Prem Prakash Srivastav. 2018. "Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice." Science and Technology of Aroma, Flavor, and Fragrance in Rice , no. : 99-108.
Rice is a part of routine diet for more than 50% of the world’s population (Brar and Khush, 2002; Sabouri et al., 2012). Two critical parameters, i.e., aroma and cooked kernel elongation determine the preference of the rice variety to cook and eat and its market value (Verma et al., 2012, 2013, 2015; Kioko et al., 2015). Fragrant or scented or aromatic rice is a general term used for rice cultivars that have a perfumed and nutty flavor (Goufo et al., 2010a; Verma and Srivastav, 2016). Aromatic rice varieties possess a characteristic aroma called nutty or popcorn-like flavor (Bryant and McClung, 2010; Verma et al., 2012, 2013, 2015; Mo et al., 2015). Owing to its favorable flavor, the global demand for fragrant rice is increasing day by day (Myint et al., 2012; Hashemi et al., 2013). In the rice-producing countries, premium price and high consumer acceptance of fragrant rice have increased more topic of discussion for the rice producers (Shao et al., 2013; Shi et al., 2014). Fragrance and flavor of food affect the desirability and value of that food since time immortal. This convenience of human race enforced them to lay down the best example of selecting a homozygous recessive trait, i.e., aroma of rice, during rice domestication of several thousand years. The fragrance and flavor of rice remain one of the most desirable quality traits among all, which directly affect the choice of end consumers and marketability of rice, internationally. Unceasingly, an increasing number of fragrant rice lovers are shifting the aromatic rice toward the clutch of essential commodities of international food markets. As aromatic rice is gaining much more popularity with higher trade value, especially in those corners of the world where rice is not a part of traditional food habit, the trait becomes an important one for the rice breeders (Dong et al., 2001; Cordeiro et al., 2002; Bourgis et al., 2008; Chen et al., 2008). According to Kovach et al. (2009), aroma characteristics have been determined in three different types of subpopulations of rice, including, Group V (Sadri and Basmati), Indonesia (Jasmine), and tropical japonica. There are two groups of aromatic rice, the long-grained basmati type and the small and medium-grained indigenous aromatic varieties (Rai et al., 2015).
Arpit Gaur; Shabir H. Wani; Saroj Kumar Sah; Asif Shikari. Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice. Science and Technology of Aroma, Flavor, and Fragrance in Rice 2018, 289 -312.
AMA StyleArpit Gaur, Shabir H. Wani, Saroj Kumar Sah, Asif Shikari. Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice. Science and Technology of Aroma, Flavor, and Fragrance in Rice. 2018; ():289-312.
Chicago/Turabian StyleArpit Gaur; Shabir H. Wani; Saroj Kumar Sah; Asif Shikari. 2018. "Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice." Science and Technology of Aroma, Flavor, and Fragrance in Rice , no. : 289-312.
DEEPAK KUMAR VERMA,1 JYOTI P. DHAKANE,2 DIPENDRA KUMAR MAHATO,3 SUDHANSHI BILLORIA,4 PARAMITA BHATTACHARJEE,5 and PREM PRAKASH SRIVASTAV 1Research Scholar, Department of Agricultural and Food Engineerin Indian Institute of Technology, Kharagpur-721 302, West Bengal, INDIA, Mobile: +91-7407170260, +91-9335993005, Telephone: +91-3222-281673, Fax: +91-3222-282224, E-mail: [email protected], [email protected] 2Research Scholar, Indian Agricultural Research Institute, Pusa Campus, New Delhi-110012, INDIA, Mobile: +91-8745000441, E-mail: [email protected] 3Senior Research Fellow, Indian Agricultural Research Institute, Pu Campus, New Delhi-110012, INDIA, Mobile: +91-9911891494, +91-9958921936, E-mail: [email protected] 4Research Scholar, Department of Agricultural and Food Engineerin Indian Institute of Technology, Kharagpur-721302, West Bengal, India, Mobile: +91-8768126479, E-mail: [email protected] 5Reader, Department of Food Technology & Biochemical Engineering Jadavpur University, Kolkata-700 032, India, Mobile: +91-9874704488 E-mail: [email protected], [email protected] 6Associate Professor, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur-721302, W g, sa g, est E-mail: [email protected] 7.1 Introduction .................................................................................. 180 7.2 Principle and Instrumentation ...................................................... 182 7.3 Extraction Process ........................................................................ 187 7.4 Merits and Demerits ..................................................................... 188 7.5 Case Study on SCFE Method for Rice Aroma Chemicals ........... 189 7.6 Summary and Conclusion ............................................................ 191 Acknowledgment .................................................................................. 191 Keywords .............................................................................................. 192 References ............................................................................................. 192 7.1 INTRODUCTION Supercritical fluid extraction (SCFE) is one of the most innovative and reliable methods for separation and extraction process of volatile aroma compounds by use of supercritical fluids (SCFs) as the extraction solvent (Figure 7.1) (McHugh and Krukonis, 1986; Hawthorne et al., 1988; Sinha et al., 1992; Anklam et al., 1998; King, 2002). SCF could be easily removed from the extracted material, almost leaving no trace by decreasing pressure and therefore is eco-friendly (Stashenko et al., 1996, 2004). Therefore, the resulting treatment is simple when SCF is used for the extraction of volatile aroma compounds.
Deepak Kumar Verma; Jyoti P. Dhakane; Dipendra Kumar Mahato; Sudhanshi Billoria; Paramita Bhattacharjee; Prem Prakash Srivastav. Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method. Science and Technology of Aroma, Flavor, and Fragrance in Rice 2018, 197 -214.
AMA StyleDeepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Sudhanshi Billoria, Paramita Bhattacharjee, Prem Prakash Srivastav. Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method. Science and Technology of Aroma, Flavor, and Fragrance in Rice. 2018; ():197-214.
Chicago/Turabian StyleDeepak Kumar Verma; Jyoti P. Dhakane; Dipendra Kumar Mahato; Sudhanshi Billoria; Paramita Bhattacharjee; Prem Prakash Srivastav. 2018. "Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method." Science and Technology of Aroma, Flavor, and Fragrance in Rice , no. : 197-214.
The rapid development of nanotechnology has transformed many domains of food science, especially those that involve the processing, packaging, storage, transportation, functionality, and other safety aspects of food. A wide range of nanostructured materials (NSMs), from inorganic metal, metal oxides, and their nanocomposites to nano-organic materials with bioactive agents, has been applied to the food industry. Despite the huge benefits nanotechnology has to offer, there are emerging concerns regarding the use of nanotechnology, as the accumulation of NSMs in human bodies and in the environment can cause several health and safety hazards. Therefore, safety and health concerns as well as regulatory policies must be considered while manufacturing, processing, intelligently and actively packaging, and consuming nano-processed food products. This review aims to provide a basic understanding regarding the applications of nanotechnology in the food packaging and processing industries and to identify the future prospects and potential risks associated with the use of NSMs.
Vivek K. Bajpai; Madhu Kamle; Shruti Shukla; Dipendra Kumar Mahato; Pranjal Chandra; Seung Kyu Hwang; Pradeep Kumar; Yun Suk Huh; Young-Kyu Han. Prospects of using nanotechnology for food preservation, safety, and security. Journal of Food and Drug Analysis 2018, 26, 1201 -1214.
AMA StyleVivek K. Bajpai, Madhu Kamle, Shruti Shukla, Dipendra Kumar Mahato, Pranjal Chandra, Seung Kyu Hwang, Pradeep Kumar, Yun Suk Huh, Young-Kyu Han. Prospects of using nanotechnology for food preservation, safety, and security. Journal of Food and Drug Analysis. 2018; 26 (4):1201-1214.
Chicago/Turabian StyleVivek K. Bajpai; Madhu Kamle; Shruti Shukla; Dipendra Kumar Mahato; Pranjal Chandra; Seung Kyu Hwang; Pradeep Kumar; Yun Suk Huh; Young-Kyu Han. 2018. "Prospects of using nanotechnology for food preservation, safety, and security." Journal of Food and Drug Analysis 26, no. 4: 1201-1214.
The thermal stability of ω-6 fatty acid-rich oils is a bewildering problem. The synergistic blends of sunflower (SO) (50–80%) and sesame oil (SEO) (20–50%) were optimized for improved thermal stability, better retention of antioxidants, and balanced ratio of ω-fatty acids (ω-6 and 9). The oil blends were thermally oxidized by Rancimat (temperature 100, 110, 120, and 130 °C; airflow rate 20 L h−1) for estimating the induction period (IP) and kinetic rate constant (k) of lipid oxidation. The oils were exhaustively characterized for thermal stability by thermogravimetry and differential scanning calorimetry. The temperature-dependent kinetics of lipid oxidation was described using Arrhenius equation (lnk vs. 1/T) and activated complex theory (lnk/T vs. 1/T). The calculated kinetic parameters, viz. activation energies, activation enthalpies, and entropies varied from 90.80 to 99.17, 87.58 to 95.94, − 33.28 to − 4.78 J mol−1 K−1, respectively (R2> 0.90, p < 0.05). The optimized blend (OB) consisted of 50.8 and 49.2% of SO and SEO, respectively, and showed the highest synergism (115%) and IP (100 °C) than SO (13.2 vs. 6.1 h). This could be attributed to lignans (6304 vs. 5289 mg kg−1)-induced thermal stability and effective retention of tocopherols (270 vs. 197 mg kg−1). OB possesses balanced composition of ω-fatty acids (ω-9, 34.5 vs. 28.7%; ω-6, 49 vs. 52%) and superior thermal stability (onset temperature, 387 vs. 212 °C; oil induction time, 21.6 vs. 15.7 min) than SO. It could be recommended over SO for culinary applications while ensuing thermal stability and nutritional benefits.
Mousumi Ghosh; Rohit Upadhyay; Dipendra Kumar Mahato; Hari Niwas Mishra. Thermal and oxidative stability assessment of synergistic blends of sunflower and sesame oils tailored for nutritionally stable composition of omega fatty acids. Journal of Thermal Analysis and Calorimetry 2018, 135, 2389 -2398.
AMA StyleMousumi Ghosh, Rohit Upadhyay, Dipendra Kumar Mahato, Hari Niwas Mishra. Thermal and oxidative stability assessment of synergistic blends of sunflower and sesame oils tailored for nutritionally stable composition of omega fatty acids. Journal of Thermal Analysis and Calorimetry. 2018; 135 (4):2389-2398.
Chicago/Turabian StyleMousumi Ghosh; Rohit Upadhyay; Dipendra Kumar Mahato; Hari Niwas Mishra. 2018. "Thermal and oxidative stability assessment of synergistic blends of sunflower and sesame oils tailored for nutritionally stable composition of omega fatty acids." Journal of Thermal Analysis and Calorimetry 135, no. 4: 2389-2398.