Archana Dash | IIT Kharagpur (original) (raw)
articles by Archana Dash
Energy Conversion and Management, 2018
Bioresource Technology, 2017
Recent Patents on Biotechnology, 2016
BACKGROUND: Food-based technologies established itself as a vast, inter-disciplinary and multifac... more BACKGROUND: Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies.OBJECTIVE: Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper utilization of food wastes for the generation of many useful byproducts.CONCLUSION: The article covers broadly the impact of biotechnological interventions in food sector. Techniques mostly discussed include not only the nutrient enriched food production but also byproduct utilization through proper improvisation of food waste into bioenergy, biomanure and other value added products, which is of great economic and environmental importance. This article reviews the overall aspects in relation to some of the recent advancements in food sector.
Journal of Chemical Technology and Biotechnology, 2012
books by Archana Dash
Lignocellulosic Biomass Production and Industrial Applications, John Wiley & Sons, 2017
Papers by Archana Dash
Energy Conversion and Management, 2018
Single-stage cultivation strategy is more favorable than two-stage cultivation owing to the lesse... more Single-stage cultivation strategy is more favorable than two-stage cultivation owing to the lesser technical obstacles and being more cost-effective in the microalgal biodiesel production. Hence, in this study, mixotrophically grown Chlorella minutissima MCC 27 biomass was optimized for synergistic maximization of biomass yield and intracellular lipid accumulation using Central Composite Rotatable Design (CCRD). The effect of mixcarbon sources (glucose + acetate), nitrate concentration and culture time on biomass accumulation and lipid content (% DCW) was evaluated separately using Response Surface Methodology (RSM). Out of the three strategies, viz., biomass optimization (BO), lipid content (% DCW), and simultaneous production of biomass and lipid content and their maximization, the third strategy was found to be most effective to obtain the maximum lipid productivity (108.81 mg L −1 d −1), which was approximately 10-fold higher than the autotrophically grown C. minutissima culture. The optimized conditions for maximum lipid productivity were found to be 5.96 g L −1 glucose, 4.12 g L −1 acetate, 0.73 g L −1 nitrate and incubation period of 10 days. Palmitic acid was the principal FAME composite followed by oleic acid and the ratio of saturated fatty acids (SFA):monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was found to be 1.9:1.8:1. Accordingly, simultaneous biomass and lipid content optimization was found to be a better strategy for the maximization of lipid yield as compared to the other strategies followed in the present study.
Biofuels, 2017
ABSTRACT The quest for renewable and alternative sources of energy is a pressing demand of the 21... more ABSTRACT The quest for renewable and alternative sources of energy is a pressing demand of the 21st century considering the rapid escalation in demand owing to the rising population. Biodiesel is one of the favorite candidates that many scientists, investors, policymakers, etc. are banking upon for fulfilling it's demand. Production of biodiesel from plant sources has long been researched, but with the rising population there is an added issue of the food vs. fuel controversy, which jeopardizes this source as an option. Considering this background, microbial sources for biodiesel production, viz. oleaginous yeasts, fungi and microalgae, are perfect candidates,which can serve the purpose of fulfilling the energy demand while avoiding the food vs. fuel controversy. In this review article, a comprehensive viewpoint of lipid production from various microbial sources is discussed, with major emphasis on understanding the biochemistry of lipid accumulation, along with the biosynthesis of fatty acids and triacylglycerides, which comprise the majority of the lipids. Emphasis is placed on highlighting the different biochemical and metabolic strategies adopted to improve lipid yields. Finally, a comparison is drawn between the biodiesel produced from algal and yeast sources.
Bioresource Technology, 2017
Algae-fungus co-culture was investigated as an alternative biodiesel feedstock. An oleaginous fil... more Algae-fungus co-culture was investigated as an alternative biodiesel feedstock. An oleaginous filamentous fungus Aspergillus awamori was co-cultured with Chlorella minutissima MCC 27 and Chlorella minutissima UTEX 2219, respectively in N11 medium furnished with different carbon and nitrogen sources. The biomass and lipid production potential of the two C. minutissima-A. awamori co-cultures was compared against the monocultures. A substantial enhancement in biomass and lipid accumulation was observed in both the co-cultures. When supplemented with different carbon and nitrogen sources, glycerol and potassium nitrate were found to be the most effective. In the presence of glycerol, a 2.6-3.9-fold increase of biomass and 3.4-5.1-fold increase of total lipid yields were observed in the co-cultures as compared to the axenic monocultures. Furthermore, C16:0 (31.26-35.02%) and C18:1 (21.14-24.21%) fatty acids were the major composites of the co-culture oils, which suggest co-culture as a promising strategy for biodiesel production.
Recent patents on biotechnology, 2016
Food-based technologies established itself as a vast, inter-disciplinary and multifaceted researc... more Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies. Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper ...
Energy Conversion and Management, 2018
Bioresource Technology, 2017
Recent Patents on Biotechnology, 2016
BACKGROUND: Food-based technologies established itself as a vast, inter-disciplinary and multifac... more BACKGROUND: Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies.OBJECTIVE: Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper utilization of food wastes for the generation of many useful byproducts.CONCLUSION: The article covers broadly the impact of biotechnological interventions in food sector. Techniques mostly discussed include not only the nutrient enriched food production but also byproduct utilization through proper improvisation of food waste into bioenergy, biomanure and other value added products, which is of great economic and environmental importance. This article reviews the overall aspects in relation to some of the recent advancements in food sector.
Journal of Chemical Technology and Biotechnology, 2012
Lignocellulosic Biomass Production and Industrial Applications, John Wiley & Sons, 2017
Energy Conversion and Management, 2018
Single-stage cultivation strategy is more favorable than two-stage cultivation owing to the lesse... more Single-stage cultivation strategy is more favorable than two-stage cultivation owing to the lesser technical obstacles and being more cost-effective in the microalgal biodiesel production. Hence, in this study, mixotrophically grown Chlorella minutissima MCC 27 biomass was optimized for synergistic maximization of biomass yield and intracellular lipid accumulation using Central Composite Rotatable Design (CCRD). The effect of mixcarbon sources (glucose + acetate), nitrate concentration and culture time on biomass accumulation and lipid content (% DCW) was evaluated separately using Response Surface Methodology (RSM). Out of the three strategies, viz., biomass optimization (BO), lipid content (% DCW), and simultaneous production of biomass and lipid content and their maximization, the third strategy was found to be most effective to obtain the maximum lipid productivity (108.81 mg L −1 d −1), which was approximately 10-fold higher than the autotrophically grown C. minutissima culture. The optimized conditions for maximum lipid productivity were found to be 5.96 g L −1 glucose, 4.12 g L −1 acetate, 0.73 g L −1 nitrate and incubation period of 10 days. Palmitic acid was the principal FAME composite followed by oleic acid and the ratio of saturated fatty acids (SFA):monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was found to be 1.9:1.8:1. Accordingly, simultaneous biomass and lipid content optimization was found to be a better strategy for the maximization of lipid yield as compared to the other strategies followed in the present study.
Biofuels, 2017
ABSTRACT The quest for renewable and alternative sources of energy is a pressing demand of the 21... more ABSTRACT The quest for renewable and alternative sources of energy is a pressing demand of the 21st century considering the rapid escalation in demand owing to the rising population. Biodiesel is one of the favorite candidates that many scientists, investors, policymakers, etc. are banking upon for fulfilling it's demand. Production of biodiesel from plant sources has long been researched, but with the rising population there is an added issue of the food vs. fuel controversy, which jeopardizes this source as an option. Considering this background, microbial sources for biodiesel production, viz. oleaginous yeasts, fungi and microalgae, are perfect candidates,which can serve the purpose of fulfilling the energy demand while avoiding the food vs. fuel controversy. In this review article, a comprehensive viewpoint of lipid production from various microbial sources is discussed, with major emphasis on understanding the biochemistry of lipid accumulation, along with the biosynthesis of fatty acids and triacylglycerides, which comprise the majority of the lipids. Emphasis is placed on highlighting the different biochemical and metabolic strategies adopted to improve lipid yields. Finally, a comparison is drawn between the biodiesel produced from algal and yeast sources.
Bioresource Technology, 2017
Algae-fungus co-culture was investigated as an alternative biodiesel feedstock. An oleaginous fil... more Algae-fungus co-culture was investigated as an alternative biodiesel feedstock. An oleaginous filamentous fungus Aspergillus awamori was co-cultured with Chlorella minutissima MCC 27 and Chlorella minutissima UTEX 2219, respectively in N11 medium furnished with different carbon and nitrogen sources. The biomass and lipid production potential of the two C. minutissima-A. awamori co-cultures was compared against the monocultures. A substantial enhancement in biomass and lipid accumulation was observed in both the co-cultures. When supplemented with different carbon and nitrogen sources, glycerol and potassium nitrate were found to be the most effective. In the presence of glycerol, a 2.6-3.9-fold increase of biomass and 3.4-5.1-fold increase of total lipid yields were observed in the co-cultures as compared to the axenic monocultures. Furthermore, C16:0 (31.26-35.02%) and C18:1 (21.14-24.21%) fatty acids were the major composites of the co-culture oils, which suggest co-culture as a promising strategy for biodiesel production.
Recent patents on biotechnology, 2016
Food-based technologies established itself as a vast, inter-disciplinary and multifaceted researc... more Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies. Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper ...