Browsing by Author "Singh, A"

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    Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach
    Singh, G; Kaushal, N; Tokusoglu, O; Singh, A
    Grape is well known to all as nutritious but perishable so to achieve extension in its keeping terms with maintained nutritional profile, oil dehydration is successfully implemented herewith. Present investigation, grapes are dried using independent variables, that is, blended oil (1:1 ratio of olive and clove oil) and temperature, further generating responses in terms of drying time, acidity, total sugars, ascorbic acid, and phenols. Besides this, optimization is performed using RSM (Design Expert 11) through 13 different turns. The optimum conditions were found to be: blended oil concentration was 11% and drying temperature was 63.4 degrees C with drying time, acidity, total sugars, ascorbic acid, and phenols to be 22.80 hrs., 1.26%, 64.2%, 5.60 mg, and 924 mg, respectively. In the present concern, explored novelties relies in the processing parameter where no doubt elevated drying time is cope-up with the minimized temperature keeping in mind to retain nutritional and other physico-chemical traits. Practical applications Maintenance of nutritional quality and long lasting shelf stability of fresh harvest is the challenging job for food technologist and scientists for the present time. Here, preparation of minimally processed raisin by novel means of oil dehydration and drying is itself unique. Moreover selection of red grape variety to work upon adds extra advantage to run with as is full on phenolics. In addition to this, involvement of statistical modeling is advantageous owe to get better success rate, shelf stable fruits (raisin) that even explore new horizons for oil dehydration applicability to other fruits and vegetables of immense nutrition and least shelf stability concern.
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    Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach
    Sharma, A; Rawat, K; Jattan, P; Kumar, P; Tokusoglu, O; Kumar, P; Vural, H; Singh, A
    Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks, alfalfa sprouts, and wheat flour were used as base ingredients. Preliminary experimental screening to fix the levels of these base ingredients were the basis to work ahead for formula refining through numerical optimization by way of RSM. The optimization tactics were revealed against a given set of responses viz; physico-chemical (polyphenol, % crude protein) and sensory properties (mouthfeel and texture, color and appearance and overall acceptability) as dependent variable. Obtained product with (75.35%) soya, (1.25%) alfalfa, and (22.73%) wheat flour were evaluated for their crude protein, fiber, polyphenol, antioxidant level, water holding capacity, hardness, chewiness, and springiness as 26.13, 7.88, 0.52, 7.03, 3.962%, 1500 g, 2812 g, and 0.60 g, respectively. Practical applications Vegan meat analogue obtained herewith is also competitive in its sensory preferences in alongwith embedded high protein, elevated fiber and antioxidant potential features too. Fortified alfalfa seeds boost it with meaty flavor thus proven to be competitive among commercial demand. Least fat utilization put it in another healthier trait owe to be a better option for obese and calorie conscious patients. Thus in nutshell, stated combination was ideal in terms of textural and sensory attributes as meat mimic.
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    Immunogenicity of RSV F DNA Vaccine in BALB/c Mice
    Eroglu, E; Singh, A; Bawage, S; Tiwari, PM; Vig, K; Pillai, SR; Dennis, VA; Singh, SR
    Respiratory syncytial virus (RSV) causes severe acute lower respiratory tract disease leading to numerous hospitalizations and deaths among the infant and elderly populations worldwide. There is no vaccine or a less effective drug available against RSV infections. Natural RSV infection stimulates the Th1 immune response and activates the production of neutralizing antibodies, while earlier vaccine trials that used UV-inactivated RSV exacerbated the disease due to the activation of the allergic Th2 response. With a focus on Th1 immunity, we developed a DNA vaccine containing the native RSV fusion (RSV F) protein and studied its immune response in BALB/c mice. High levels of RSV specific antibodies were induced during subsequent immunizations. The serum antibodies were able to neutralize RSV in vitro. The RSV inhibition by sera was also shown by immunofluorescence analyses. Antibody response of the RSV F DNA vaccine showed a strong Th1 response. Also, sera from RSV F immunized and RSV infected mice reduced the RSV infection by 50% and 80%, respectively. Our data evidently showed that the RSV FDNA vaccine activated the Th1 biased immune response and led to the production of neutralizing antibodies, which is the desired immune response required for protection from RSV infections.
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    Process parameter optimization for development of beer: Star fruit fortified approach
    Pal, H; Kaur, R; Kumar, P; Nehra, M; Rawat, K; Grover, N; Tokusoglu, O; Sarao, LK; Kaur, S; Malik, T; Singh, A; Swami, R
    Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p <= .05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p <= .05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics. Highlights The present investigation is a laboratory laden approach to optimize the process parameters and formulation proportion for the production of fruit beer The selection of star fruit is advantageous here to have fruit-flavored beer induced with health attributes Novelty impact statement Beer itself is a good source of antioxidants, due to fermentation the bioavailability of nutrients gets increased. With the addition of star fruit juice, the alcohol and carbon dioxide content decreased. On fortification of beer with star fruit, its nutritional and sensory properties will get enhanced as star fruit is rich in antioxidants and polyphenols, therefore it can serve as a therapeutic beverage to elderly people.
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    Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential
    Malik, T; Sharma, R; Panesar, PS; Gehlot, R; Tokusoglu, O; Dhull, SB; Vural, H; Singh, A
    Spices consumptions are in direct relation with the healthy survivability of consumers throughout life as they are loaded with lists of phytoconstituents of human values. Nutmeg owes to its essential, volatile, and fixed oil is in prime most interest by researchers to explore for its benefits through food utilization. Besides being loaded with these phytochemical-based benefit traits it is also rich on the mineral side preferably with potassium, magnesium, and phosphorous. As for as the oil variation is concern, nutmeg essential oil composition behaves as per the geographical and varietal factors. Its beneficial aspect highlighted wherein oil of nutmeg contains Myristicin (phenylpropene organic compound) can exhibit anti-inflammatory response and have the cytotoxic activity against human colorectal carcinoma (HCT-116) and human breast carcinoma Michigan Cancer Foundation (MCF-7). Associated benefits of being on antiangiogenic compounds such as myristicin in Myristica fragrans essential oil resulted in antiangiogenic activity with an IC50 of 77.64 g/ml. Practical applications Nutmeg has its wider acceptability among medicinal and therapeutic uses in today's world. Indeed, many would say that nutmeg use has increased. Nutmeg's traditional applications in treating stomach conditions, curing rheumatic pain, soothing skin wounds and illnesses, and acting as a relaxing agent have resulted in extensive research into its various extracts and fractions. One of the most commonly observed habits is the influence of nutmeg essential oil and extracts on the central nervous system. Nutmeg acetone extract's antioxidant and antimicrobial properties can help to prevent or delay oxidative stress-related diseases and infections caused by opportunistic pathogenic microorganisms. Nutmeg requires further work on several fronts, including the advancement of analytical approaches, reproducible separation procedures, and successful synthetic methods for promising secondary metabolites, as a source of complex secondary metabolites with substantial potential as prototype agents for drug testing.