Browsing by Author "Pandiselvam R."

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    Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)
    (Elsevier B.V., 2022) Aydar A.Y.; Aydın T.; Yılmaz T.; Kothakota A.; Claudia Terezia S.; Florin Leontin C.; Pandiselvam R.
    Impact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated in this study. The leaves of Inula viscosa (L.) were sonicated for 10, 20, and 30 min in an ultrasonic bath (37 kHz, 150 Watts). Microwave drying was done at three distinct times (1, 3, and 5 min) and with three different microwave power levels (100, 180, and 300 Watts). Microwave dried samples were tested for color characteristics (L*, a*, b*), chlorophyll, carotenoid, total phenol, and antioxidant content. All dried samples were prepared by infusing them in hot water as tea, and the sensorial properties of teas including odor, color, aroma, and overall acceptability were evaluated by panelists. For 10, 20, and 30 min of ultrasound pretreatment, the L* values of leaves varied from 37.70 to 49.76, 34.97 to 46.25, and 27.88 to 43.34, respectively. The total carotenoid concentration ranged from 0.12 to 0.32 mg/g DW, while the total chlorophyll content was from 0.44 to 0.94 mg/g DW. The antioxidant activity of Inula viscosa (L.) leaves that were dried at 300 Watts for 5 min did not change significantly as a result of ultrasound pretreatment. There was a significant positive correlation between aroma and TPC, as well as between color and overall acceptability. The darkest-colored teas were deemed preferable by the panelists. © 2022 The Author(s)
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    Effect of ultrasound assisted cleaning on pesticide removal and quality characteristics of Vitis vinifera leaves
    (Elsevier B.V., 2023) Aydar A.Y.; Aydın T.; Karaiz A.; Alabey F.; Kothakota A.; Raposo A.; Abdullah Albaridi N.; Pandiselvam R.
    In this study, the pesticide (acetamiprid, deltamethrin, and pyridaben) removal and physicochemical quality improvement of vine (Vitis vinifera) leaf were examined using ultrasonic and traditional cleaning for 5, 10, and 15 min. After an ultrasonic cleaning procedure at 37 kHz for 10 min, acetamiprid, deltamethrin, and pyridaben in vine leaf were reduced by 54.76, 58.22, and 54.55 %, respectively. Furthermore, the total phenolic content (TPC) in vine leaf increased to 13.45 mg GAE/g DW compared to that in control samples using traditional cleaning (10.37 mg GAE/g DW), but there were no significant differences in DPPH radical scavenging activity. After 15 min of conventional cleaning, the total chlorophyll and total carotenoid content of leaves were found to be lowest among all samples, at 6.52 mg/kg and 0.48 mg/kg, respectively. In conclusion, when compared to conventional cleaning methods, ultrasonic cleaning with no chemicals or heat treatment has proven to be a successful and environmentally friendly application in reducing commonly used pesticides and improving the physicochemical qualities of leaves. © 2022 The Author(s)
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    Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
    (Elsevier B.V., 2023) Pandiselvam R.; Aydar A.Y.; Kutlu N.; Aslam R.; Sahni P.; Mitharwal S.; Gavahian M.; Kumar M.; Raposo A.; Yoo S.; Han H.; Kothakota A.
    One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as “ultrasound”. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained. © 2022 The Authors
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    Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?
    (Taylor and Francis Ltd., 2024) Pandiselvam R.; Aydar A.Y.; Aksoylu Özbek Z.; Sözeri Atik D.; Süfer Ö.; Taşkin B.; Olum E.; Ramniwas S.; Rustagi S.; Cozzolino D.
    Vibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage. © 2024 Informa UK Limited, trading as Taylor & Francis Group.
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    Optimization of extraction condition to improve blackthorn (Prunus spinosa L.) polyphenols, anthocyanins and antioxidant activity by natural deep eutectic solvent (NADES) using the simplex lattice mixture design method
    (Elsevier Inc., 2024) Koraqi H.; Yüksel Aydar A.; Pandiselvam R.; Qazimi B.; Khalid W.; Trajkovska Petkoska A.; Çesko C.; Ramniwas S.; Mohammed Basheeruddin Asdaq S.; Rustagi S.
    In the present study, a statistical tool called the simplex lattice mixture design method was used to create a new formulation of Natural Deep Eutectic Solvent (NADES) that is derived from a combination of three compounds (lactic acid, maltose, and water) to extract phenolic compounds, including the anthocyanin content, as well as their antioxidant activity from blackthorn fruits (Prunus spinosa L.). The optimal condition for the highest compounds and antioxidant activity was obtained by simultaneous optimization of the ternary mixture containing lactic acid: maltose: water (66:16:16 v/v/v), which was the most suitable for simultaneous maximization of maximum total phenolic content (TPC) (134 ± 1.6 mg GAE/g) and antioxidant activity (AA) showing a 141 ± 1.4 mmol/TE g, which were measured using the DPPH assay. The ternary mixture containing lactic acid: maltose: water (33:33:33 v/v/v), which was the most suitable for simultaneous maximization of the total anthocyanin content (TAC) (120.3 ± 1.3 mg C3G/g)/TE g. The ANOVA analysis of the mixture design showed that all three responses (TPC, TAC, and AA) were statistically significant, with determination coefficients of 94.41 %, 94.96 %, and 98.38 %, respectively, and fit the quadratic regression models. A chromatographic analysis of the NADES extract of the blackthorn fruit revealed that phenolics (vanillic acid, chlorogenic acid, caffeic acid, and gallic acid) and anthocyanin (Cyanidin-3-O-glucoside, Cyanidin-3-O-rutinoside, Peonidin-3-O-glucoside and Delphidin-3-O-β-O-glucoside) are the most prevalent bioactive compounds. These results indicate that the simplex lattice mixture design effectively optimized the phenolic and anthocyanin content, thereby preserving their antioxidant activity. This optimization is valuable, as it can potentially enhance the nutritional and functional value of blackthorn fruit extracts that are rich in phenolic compounds and have antioxidant properties. These discoveries could be used in the creation of functional food, dietary supplement, and natural antioxidant for several fields. © 2024 Elsevier B.V.
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    Ultrasound-assisted extraction with natural deep eutectic solvent for phenolic compounds recovery from Rosa damascene Mill.: Experimental design optimization using central composite design
    (Elsevier Inc., 2024) Koraqi H.; Aydar A.Y.; Khalid W.; Ercisli S.; Rustagi S.; Ramniwas S.; Pandiselvam R.
    Combining natural deep eutectic solvents (NADES) and ultrasonic-assisted extraction (UAE) created a green extraction medium for important phenolic compounds recovery from Rosa damascene Mill. For this purpose, three different NADES based on lactic acid were designed and tested as green extraction solvents. Citric acid, glucose, mannitol, and glycerol were used as hydrogen bond donors (HBD), while lactic acid as a hydrogen bond acceptor (HBA). The best extraction efficiency was demonstrated by NADESLACAGLY, which contains lactic acid, citric acid, and glycerol (3:1:2) compare with two other NADES (NADESLAGLU and NADESLAMA) and conventional solvents (ethanol and methanol). These parameters included total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity (AA). Then the UAE procedure was optimized through response surface methodology (RSM) using central composite design (CCD). Quadratic models produced a satisfactory fitting of the experimental data with regard to total phenolic compounds (R2 = 0.9625, p < 0.0001 and p < 0.05), total flavonoid compounds (R2 = 0.9682, p < 0.0001 and p < 0.05), and antioxidant activity (R2 = 0.9940, p < 0.0001 and p<0.05). An extraction time of 60 min, a solvent volume of 35 mL, and an amount of water in NADES 30 % (v/v) were considered optimal conditions. The present study demonstrates the potential for creating eco-friendly solvents with enhanced extraction capabilities compared to organic solvents for the extraction of bioactive compounds from various natural sources that are used as natural food colorants and cosmetic dyes. © 2023 Elsevier B.V.
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    Application of multivariate analysis and Kohonen Neural Network to discriminate bioactive components and chemical composition of kosovan honey
    (Elsevier Ltd, 2025) Koraqi H.; Wawrzyniak J.; Aydar A.Y.; Pandiselvam R.; Khalide W.; Petkoska A.T.; Karabagias I.K.; Ramniwas S.; Rustagi S.
    The diversity of botanical origins may influence the composition of honey and thus its recognition as a functional and healthy food. This study examined the standard physicochemical properties, bioactive components and antioxidant activity of Kosovan honeys according to their floral source (monofloral, blossom, acacia, and mountain blossom honey). Then the Kohonen Neural Network (KNN), which transforms complex multivariate data into two-dimensional space, and Principal Component Analysis (PCA) were used to identify and group botanical origin of honey samples based on their component features. Physicochemical characteristics, total phenolic content, and antioxidant activity varied significantly between the individual distinct varieties of honeys. Statistical analysis showed the usefulness of KNN and PCA for dimensionality reduction and detecting the structure and general regularities in the values of variables describing the tested honeys of the same botanical origin. KNNs have proven to be a particularly effective data mining tool, enabling the detection of subtle differences and clearer separation of clusters occurring in honey samples. The developed KNN model revealed proximity between the AC and MBL clusters, as well as between the MF and BL clusters, indicating similarity of their features. The arrangement of honey groups on the matrix map also suggested that the properties of AC and MBL honeys were significantly different from those of MF and BL honeys. The research showed that both methods used could be used as additional statistical tools supporting the recognition of the type of honey according to its chemical composition, mineral content, bioactive components and the antioxidant activity of honey as a functional food. © 2024 Elsevier Ltd
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    Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook
    (Springer, 2025) Pandiselvam R.; Rathnakumar K.; Nickhil C.; Charles A.P.R.; Falsafi S.R.; Rostamabadi H.; Sofia A.; Aydar A.Y.; Priya V.; Malik S.; Vashisht P.; Govindarajan N.; Verma P.; Ramniwas S.; Rustagi S.; van Leeuwen J.H.
    Agriculture is a significant part of the gross domestic product of almost all nations. Food production is a priority to sustain ever-increasing populations. Since food production is seasonal, long-term storage is imperative. Drying is a predominant processing technique for effective storage, used in the agri-food sector for moisture reduction, hence inactivating the numerous microorganisms (both spoilage and pathogenic) in food products and increasing shelf life. This technique, however, is known to cause significant changes in the natural quality of treated products. Ozone processing is a potential pretreatment technique that can drive the drying process affirmatively in terms of processing factors and overall keeping quality without leaving any trace residues. This review covers recent research and applications and focuses on the effectiveness, pros and cons, challenges, and limitations of ozone pretreatment on the drying of agricultural products. Alongside the numerous mathematical models demonstrating the behavior of pretreated products during the drying process, it is shown how ozonation can enhance drying, save energy, and shorten the drying time. It extends the shelf life and improves textural properties, antioxidant activity, phenolic content, nutritional, and color profile of dehydrated products. However, excessive ozone concentration and prolonged treatment time can have detrimental effects. Overall, it is an efficient hurdle technology for preserving products with better retention of natural properties. However, the challenges to scaling up ozonation need to be addressed to bring this technology to commercial implementation. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.