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Papers by vaibhav Maurya

Frontiers in Nutrition

The multifaceted role of vitamin C in human health intrudes several biochemical functions that ar... more The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. The...

Sustainable Agriculture Reviews, 2021

Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a susta... more Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a sustainable way for humans and their children. Sustainable agriculture is a discipline that addresses current issues such as climate change, increasing food and fuel prices, poor-nation starvation, rich-nation obesity, water pollution, soil erosion, fertility loss, pest control, and biodiversity depletion. Novel, environmentally-friendly solutions are proposed based on integrated knowledge from sciences as diverse as agronomy, soil science, molecular biology, chemistry, toxicology, ecology, economy, and social sciences. Indeed, sustainable agriculture decipher mechanisms of processes that occur from the molecular level to the farming system to the global level at time scales ranging from seconds to centuries. For that, scientists use the system approach that involves studying components and interactions of a whole system to address scientific, economic and social issues. In that respect, sustainable agriculture is not a classical, narrow science. Instead of solving problems using the classical painkiller approach that treats only negative impacts, sustainable agriculture treats problem sources. Because most actual society issues are now intertwined, global, and fastdeveloping, sustainable agriculture will bring solutions to build a safer world. This book series gathers review articles that analyze current agricultural issues and knowledge, then propose alternative solutions. It will therefore help all scientists, decision-makers, professors, farmers and politicians who wish to build a safe agriculture, energy and food system for future generations.

Comprehensive Reviews in Food Science and Food Safety

Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many ... more Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

Innovative Food Processing Technologies

Environmental Chemistry for a Sustainable World

Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de no... more Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de novo and has to be acquired from dietary sources. The poor water solubility and susceptibility against photochemical degradation make vitamin A relatively unstable during food processing as well as storage. To combat prevailing vitamin A deficiency, various strategies have already been adopted in pharmaceutical industries to develop vitamin A formulation which has the ability to protect and minimize its degradation. On the one hand, in pharmaceutical formulations, vitamin A may be coupled with sub-toxic effects due to its buildup in the liver and other vital organ, while on the other hand its involvement against various health disorders such as neurodegenerative diseases, cardiovascular diseases and cancer has recently compelled the population to achieve vitamin A via pharmaceutical supplements, functional foods or food supplements. The success of pharmaceutical application encouraged food technologists to develop numerous premixes encapsulating vitamin A appropriately which can be successfully applied for the development of food supplements or vitamin A-rich functional foods. So this chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.

Antioxidants

Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical... more Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventi...

Environmental Chemistry Letters

Carotenoids pathway is one of decisive anabolic pathway which is responsible for diverse, vital f... more Carotenoids pathway is one of decisive anabolic pathway which is responsible for diverse, vital functions such as absorption, dissipation and transfer of solar energy for photosynthesis. Change in environmental factors causes modulation in molecular as well physiological responses to acclimate altered conditions. The current study is designed to assess the difference in the expression pattern of carotenoid pathway genes as well as accumulation of β-carotene among three capsicum varieties having different sensitivity level against salt. To achieve this objective salt tolerant (G4), moderate, tolerant (K2) and sensitive (CO1) varieties were treated under different NaCl concentration (25, 50, 100, 150 and 200 mM) for 30 days. Differential expressions of five major genes of carotenoid pathway (phytoene synthase, phytoene desaturase, zeta carotene desaturase, lycopene β-cyclase and capsanthin/capsorubin synthase) were examined. Semi-quantitative real time PCR expression data have demonstrated the declined expression of genes under study as the salt concentration gradually increased. We also analyzed the impact of salt on chlorophyll content and β-carotene content.

Scientia Horticulturae

Abstract An experiment was carried out to assess the impact of gibberellic acid (GA3) and modifie... more Abstract An experiment was carried out to assess the impact of gibberellic acid (GA3) and modified atmosphere packaging (MAP) onquality attributes and shelf life of green chili cv. PKM-1. Out of 6 lots of sterilized chili samples, 3 lots were treated with 3 μM gibberellic acid (GA3) for 10 min. Then treated and untreated chili samples were packed under different modified atmosphere packaging (MAP): anti fog film (RD 45) and low density polyethylene (LDPE), and stored under low temperatures (8 ± 2 °C) in BOD incubator for 30 days. Chili samples treated with GA + RD extended the shelf life up to 30 days as compared GA + LDPE treated (25 days), while control, GA and C + LDPE samples had 10, 15 and 12 days of shelf life. Further, GA + RDtreatment was found more effective in preserving quality attributes (firmness, total phenolic content, total flavonoid content, antioxidant activity, total chlorophyll, total carotenoids, ascorbic acid, capsaicin content, pericarp color). Anti fog film RD 45 packed samples displayed optimal CO2/O2 gases composition and low respiration rate as compared to samples packed in LDPE film hence extending the shelf life of green chili. Principal component analysis also indicates the synergetic effect of GA3 and MAP in improving the quality attributes of green chili.

The Journal of Steroid Biochemistry and Molecular Biology

The Journal of Steroid Biochemistry and Molecular Biology

A phase inversion based cold water dilution method was developed to encapsulate Vitamin D3 (Vit D... more A phase inversion based cold water dilution method was developed to encapsulate Vitamin D3 (Vit D) in nano-structured lipid carrier (NLC) by blending caprylic-/capric triglyceride, Leciva S70 and Kolliphor HS®15, Vit D and sodium chloride. To optimize the process; a total of forty one formulations prepared by varrying in their composition were tested for presence of NLC. Out of forty one formulations, only thirteen formulations resulted in NLC formation which were further evaluated for their physico-chemical attributes (particle size, zeta potential, transmittance, encapsulation efficiency and Vit D release). During principal component analysis using XLstats it was found that NLC-19, fabricated with 20% (v/v) Kolliphor, 20% (v/v) CCTG and 60% (v/v) water, 2.5% (w/v) Leciva, 2% (w/v) Vit D and 5% (w/v) sodium chloride was the most suitable for purpose of encapsulating Vitamin D. Hence, NLC-19 formulation was further taken up for stability studies under the following environmental stress conditions: (a) Temperature and humidity: accelerated condition: 45 ± 2 °C and RH 75 ± 5%, ambient condition: 25 ± 3 °C and RH 65 ± 5% and refrigerated condition: 6 ± 2 °C and RH 55 ± 5%, (b) pH: 3, 4, 5, 6, and 7, and (c) Ionic strength (NaCl concentration): 0 mM, 250 mM, 500 mM and 750 mM. The sensory evaluation of 'Lassi' (fortified with NLC-19) and its acceptability further confirmed the suitability of NLC-19 for the purpose of fortification of Vitamin D3 in 'Lassi' (A milk based beverage).

The Journal of Steroid Biochemistry and Molecular Biology

A phase inversion based nanoemulsion fabrication process was developed to encapsulate vitamin D3 ... more A phase inversion based nanoemulsion fabrication process was developed to encapsulate vitamin D3 by blending caprylic-/capric triglyceride (CCTG), Leciva S70, Kolliphor® HS 15, vitamin D3 and aqueous phase (sodium chloride solution). In order to find out nanoparticle formation zone (NFZ), a ternary diagram was plotted with 41 possible combinations of three components CCTG, Kolliphor® HS 15 and aqueous phase. Out of forty one, only twelve combinations resulted in formation of stable nanoemulsion where the composition varied between 10%-40% (v/v), 10%-25% (v/v) and 35%-80% (v/v) for Kolliphor, CCTG and water respectively. Further, these 12 nanoemulsions were investigated for their particle size, zeta potential, emulsion stability, encapsulation efficiency and release kinetics (simulated digestion) of vitamin D. The nanoemulsion (NE-20) fabricated with 30% (v/v) Kolliphor, 20% (v/v) CCTG and 50% (v/v) aqueous phase was found to be the most suitable with respected to zeta potential, emulsion stability and encapsulation efficiency and also demonstrated high bioavailability of vitamin D as compared to other combinations and hence was selected for further physiochemical studies. The selected nanoemulsion was also investigated for particle size and zeta potential and stability of vitamin D3 retention under different environmental stress conditions (i) temperature and humidity: (a) accelerated condition: 45 ± 2 °C and RH 75 ± 5%, (b) ambient condition: 25 ± 3 °C and RH 65 ± 5% and (c) refrigerated condition: 6 ± 2 °C and RH 55 ± 5% (ii) pH (3-7) under refrigerated condition and (iii) ionic strength: NaCl concentration (0 mM, 250 mM, 500 mM and 750 mM) under crefrigerated condition. Fourier transform infrared spectroscopy and High Perfomance Liquid Chromatograpy technique were used to study physico-chemical stability of encapsulated vitamin D3 in the developed nanoemulsion. The sensory evaluation also indicated the acceptability of the selected nanoemulsion the purpose of fortification for beverages.

Journal of food science and technology, 2017

Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, ... more Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, as it counters rickets, mineral desorption from fully-grown bones (Osteodistrophy), bone, joint disorders, and fragility of bones. On one hand, there is scarcity of vitamin D rich food while on other hand a number of factors negotiate its absorption efficiency in human gastrointestinal tract (GIT). These factors include variations in the physiochemical state of the vitamin D (molecular forms, potency and their physiological linkages), the complexity of food matrix (the amount and type of fatty acids, dietary fibers and presence/absence of vitamin D enhancer and inhibitor), and its interaction of other fat soluble compounds with vitamin D as well as the host-associated factors (age, disease, surgery, obesity, genetic variation etc.). It is hypothesized that the bioavailability of vitamin D in GIT is compromised if there changes within these factors. Present article is intended to review t...

Journal of the science of food and agriculture, Jan 4, 2018

A randomized block design experiment was performed to investigate the influence of drying on the ... more A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 o C, average daily radiation 5.26kWh/m-2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave-vacuum drying (MVD) (800W- 5KPa) and freeze drying (FD) (-50 °C, 5KPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color, and Scoville heat unit were studied. TPC, AA, capsaicin content, β-carotene, color, and water activity significantly affected with the drying methods. FD was observed most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in order Birds Eye > Sannam S4 > CO-4 > PLR-1 > PKM-1 among the studied cultivars and FD > MVD > HD > SD among the drying methods. The FD method was observed most effic...

Current Nutrition & Food Science

International Journal of Current Microbiology and Applied Sciences

This creates need for supplementation of natural antioxidants within target food which offers ant... more This creates need for supplementation of natural antioxidants within target food which offers antioxidant properties against the oxidation of vitamin D. Berry fruits like strawberry, blackberry, cranberry and goji berry are recognized for their diverse phenolic compounds which offer high antioxidative properties. Goji berry (Lycium barbarum)is

Research Journal of Pharmaceutical Biological and Chemical Sciences, Sep 1, 2014

The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids whic... more The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.

Capsicum is one of the most consumed spices exhibiting potential secondary metabolite. Since ion ... more Capsicum is one of the most consumed spices exhibiting potential secondary metabolite. Since ion toxicity and reactive oxygen species are secondary consequences of salt stress. In order to minimize the adverse effect of salinity, plant re-regulates their metabolic machinery. In the present study is conducted to evaluate the impact of salt stress on production of phenolic content in three capsicum cultivars having different sensitivity level of salt. To accomplish this objective two months old seedling of three capsicum cultivars were irrigated with different NaCl concentration (25mM, 50mM, 100mM, 150mm and 200mM) for 30 days on alternate day under control green house condition. A significant variation in salt response was found among selected cultivars. Increase in total phenolic content was restricted at low salt concentration while at high salinity a decline was observed in total phenolic content for all cultivars. Current findings suggest increase of total phenolic content is one...

Research Journal of Pharmaceutical, Biological and Chemical Sciences

The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids whic... more The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.

Aims: This study is an endeavor to gain proper understanding about salt tolerance mechanism in pl... more Aims: This study is an endeavor to gain proper understanding about salt tolerance mechanism in plants; an attempt was made to characterize the differential expression of stress responsive genes, sodium potassium content proline content in three capsicum cultivars having different salt sensitivity level.

Frontiers in Nutrition

The multifaceted role of vitamin C in human health intrudes several biochemical functions that ar... more The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. The...

Sustainable Agriculture Reviews, 2021

Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a susta... more Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a sustainable way for humans and their children. Sustainable agriculture is a discipline that addresses current issues such as climate change, increasing food and fuel prices, poor-nation starvation, rich-nation obesity, water pollution, soil erosion, fertility loss, pest control, and biodiversity depletion. Novel, environmentally-friendly solutions are proposed based on integrated knowledge from sciences as diverse as agronomy, soil science, molecular biology, chemistry, toxicology, ecology, economy, and social sciences. Indeed, sustainable agriculture decipher mechanisms of processes that occur from the molecular level to the farming system to the global level at time scales ranging from seconds to centuries. For that, scientists use the system approach that involves studying components and interactions of a whole system to address scientific, economic and social issues. In that respect, sustainable agriculture is not a classical, narrow science. Instead of solving problems using the classical painkiller approach that treats only negative impacts, sustainable agriculture treats problem sources. Because most actual society issues are now intertwined, global, and fastdeveloping, sustainable agriculture will bring solutions to build a safer world. This book series gathers review articles that analyze current agricultural issues and knowledge, then propose alternative solutions. It will therefore help all scientists, decision-makers, professors, farmers and politicians who wish to build a safe agriculture, energy and food system for future generations.

Comprehensive Reviews in Food Science and Food Safety

Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many ... more Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

Innovative Food Processing Technologies

Environmental Chemistry for a Sustainable World

Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de no... more Vitamin A is an obligatory micronutrient for healthy human life as it cannot be synthesized de novo and has to be acquired from dietary sources. The poor water solubility and susceptibility against photochemical degradation make vitamin A relatively unstable during food processing as well as storage. To combat prevailing vitamin A deficiency, various strategies have already been adopted in pharmaceutical industries to develop vitamin A formulation which has the ability to protect and minimize its degradation. On the one hand, in pharmaceutical formulations, vitamin A may be coupled with sub-toxic effects due to its buildup in the liver and other vital organ, while on the other hand its involvement against various health disorders such as neurodegenerative diseases, cardiovascular diseases and cancer has recently compelled the population to achieve vitamin A via pharmaceutical supplements, functional foods or food supplements. The success of pharmaceutical application encouraged food technologists to develop numerous premixes encapsulating vitamin A appropriately which can be successfully applied for the development of food supplements or vitamin A-rich functional foods. So this chapter is an update of the principal encapsulation techniques adopted for the development of vitamin A nanomaterials to improve its bioavailability and associated challenges with fabrication method.

Antioxidants

Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical... more Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventi...

Environmental Chemistry Letters

Carotenoids pathway is one of decisive anabolic pathway which is responsible for diverse, vital f... more Carotenoids pathway is one of decisive anabolic pathway which is responsible for diverse, vital functions such as absorption, dissipation and transfer of solar energy for photosynthesis. Change in environmental factors causes modulation in molecular as well physiological responses to acclimate altered conditions. The current study is designed to assess the difference in the expression pattern of carotenoid pathway genes as well as accumulation of β-carotene among three capsicum varieties having different sensitivity level against salt. To achieve this objective salt tolerant (G4), moderate, tolerant (K2) and sensitive (CO1) varieties were treated under different NaCl concentration (25, 50, 100, 150 and 200 mM) for 30 days. Differential expressions of five major genes of carotenoid pathway (phytoene synthase, phytoene desaturase, zeta carotene desaturase, lycopene β-cyclase and capsanthin/capsorubin synthase) were examined. Semi-quantitative real time PCR expression data have demonstrated the declined expression of genes under study as the salt concentration gradually increased. We also analyzed the impact of salt on chlorophyll content and β-carotene content.

Scientia Horticulturae

Abstract An experiment was carried out to assess the impact of gibberellic acid (GA3) and modifie... more Abstract An experiment was carried out to assess the impact of gibberellic acid (GA3) and modified atmosphere packaging (MAP) onquality attributes and shelf life of green chili cv. PKM-1. Out of 6 lots of sterilized chili samples, 3 lots were treated with 3 μM gibberellic acid (GA3) for 10 min. Then treated and untreated chili samples were packed under different modified atmosphere packaging (MAP): anti fog film (RD 45) and low density polyethylene (LDPE), and stored under low temperatures (8 ± 2 °C) in BOD incubator for 30 days. Chili samples treated with GA + RD extended the shelf life up to 30 days as compared GA + LDPE treated (25 days), while control, GA and C + LDPE samples had 10, 15 and 12 days of shelf life. Further, GA + RDtreatment was found more effective in preserving quality attributes (firmness, total phenolic content, total flavonoid content, antioxidant activity, total chlorophyll, total carotenoids, ascorbic acid, capsaicin content, pericarp color). Anti fog film RD 45 packed samples displayed optimal CO2/O2 gases composition and low respiration rate as compared to samples packed in LDPE film hence extending the shelf life of green chili. Principal component analysis also indicates the synergetic effect of GA3 and MAP in improving the quality attributes of green chili.

The Journal of Steroid Biochemistry and Molecular Biology

The Journal of Steroid Biochemistry and Molecular Biology

A phase inversion based cold water dilution method was developed to encapsulate Vitamin D3 (Vit D... more A phase inversion based cold water dilution method was developed to encapsulate Vitamin D3 (Vit D) in nano-structured lipid carrier (NLC) by blending caprylic-/capric triglyceride, Leciva S70 and Kolliphor HS®15, Vit D and sodium chloride. To optimize the process; a total of forty one formulations prepared by varrying in their composition were tested for presence of NLC. Out of forty one formulations, only thirteen formulations resulted in NLC formation which were further evaluated for their physico-chemical attributes (particle size, zeta potential, transmittance, encapsulation efficiency and Vit D release). During principal component analysis using XLstats it was found that NLC-19, fabricated with 20% (v/v) Kolliphor, 20% (v/v) CCTG and 60% (v/v) water, 2.5% (w/v) Leciva, 2% (w/v) Vit D and 5% (w/v) sodium chloride was the most suitable for purpose of encapsulating Vitamin D. Hence, NLC-19 formulation was further taken up for stability studies under the following environmental stress conditions: (a) Temperature and humidity: accelerated condition: 45 ± 2 °C and RH 75 ± 5%, ambient condition: 25 ± 3 °C and RH 65 ± 5% and refrigerated condition: 6 ± 2 °C and RH 55 ± 5%, (b) pH: 3, 4, 5, 6, and 7, and (c) Ionic strength (NaCl concentration): 0 mM, 250 mM, 500 mM and 750 mM. The sensory evaluation of 'Lassi' (fortified with NLC-19) and its acceptability further confirmed the suitability of NLC-19 for the purpose of fortification of Vitamin D3 in 'Lassi' (A milk based beverage).

The Journal of Steroid Biochemistry and Molecular Biology

A phase inversion based nanoemulsion fabrication process was developed to encapsulate vitamin D3 ... more A phase inversion based nanoemulsion fabrication process was developed to encapsulate vitamin D3 by blending caprylic-/capric triglyceride (CCTG), Leciva S70, Kolliphor® HS 15, vitamin D3 and aqueous phase (sodium chloride solution). In order to find out nanoparticle formation zone (NFZ), a ternary diagram was plotted with 41 possible combinations of three components CCTG, Kolliphor® HS 15 and aqueous phase. Out of forty one, only twelve combinations resulted in formation of stable nanoemulsion where the composition varied between 10%-40% (v/v), 10%-25% (v/v) and 35%-80% (v/v) for Kolliphor, CCTG and water respectively. Further, these 12 nanoemulsions were investigated for their particle size, zeta potential, emulsion stability, encapsulation efficiency and release kinetics (simulated digestion) of vitamin D. The nanoemulsion (NE-20) fabricated with 30% (v/v) Kolliphor, 20% (v/v) CCTG and 50% (v/v) aqueous phase was found to be the most suitable with respected to zeta potential, emulsion stability and encapsulation efficiency and also demonstrated high bioavailability of vitamin D as compared to other combinations and hence was selected for further physiochemical studies. The selected nanoemulsion was also investigated for particle size and zeta potential and stability of vitamin D3 retention under different environmental stress conditions (i) temperature and humidity: (a) accelerated condition: 45 ± 2 °C and RH 75 ± 5%, (b) ambient condition: 25 ± 3 °C and RH 65 ± 5% and (c) refrigerated condition: 6 ± 2 °C and RH 55 ± 5% (ii) pH (3-7) under refrigerated condition and (iii) ionic strength: NaCl concentration (0 mM, 250 mM, 500 mM and 750 mM) under crefrigerated condition. Fourier transform infrared spectroscopy and High Perfomance Liquid Chromatograpy technique were used to study physico-chemical stability of encapsulated vitamin D3 in the developed nanoemulsion. The sensory evaluation also indicated the acceptability of the selected nanoemulsion the purpose of fortification for beverages.

Journal of food science and technology, 2017

Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, ... more Vitamin D refers to a group of secosteroid compounds and recognized as the antirachitic vitamin, as it counters rickets, mineral desorption from fully-grown bones (Osteodistrophy), bone, joint disorders, and fragility of bones. On one hand, there is scarcity of vitamin D rich food while on other hand a number of factors negotiate its absorption efficiency in human gastrointestinal tract (GIT). These factors include variations in the physiochemical state of the vitamin D (molecular forms, potency and their physiological linkages), the complexity of food matrix (the amount and type of fatty acids, dietary fibers and presence/absence of vitamin D enhancer and inhibitor), and its interaction of other fat soluble compounds with vitamin D as well as the host-associated factors (age, disease, surgery, obesity, genetic variation etc.). It is hypothesized that the bioavailability of vitamin D in GIT is compromised if there changes within these factors. Present article is intended to review t...

Journal of the science of food and agriculture, Jan 4, 2018

A randomized block design experiment was performed to investigate the influence of drying on the ... more A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 o C, average daily radiation 5.26kWh/m-2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave-vacuum drying (MVD) (800W- 5KPa) and freeze drying (FD) (-50 °C, 5KPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color, and Scoville heat unit were studied. TPC, AA, capsaicin content, β-carotene, color, and water activity significantly affected with the drying methods. FD was observed most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in order Birds Eye > Sannam S4 > CO-4 > PLR-1 > PKM-1 among the studied cultivars and FD > MVD > HD > SD among the drying methods. The FD method was observed most effic...

Current Nutrition & Food Science

International Journal of Current Microbiology and Applied Sciences

This creates need for supplementation of natural antioxidants within target food which offers ant... more This creates need for supplementation of natural antioxidants within target food which offers antioxidant properties against the oxidation of vitamin D. Berry fruits like strawberry, blackberry, cranberry and goji berry are recognized for their diverse phenolic compounds which offer high antioxidative properties. Goji berry (Lycium barbarum)is

Research Journal of Pharmaceutical Biological and Chemical Sciences, Sep 1, 2014

The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids whic... more The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.

Capsicum is one of the most consumed spices exhibiting potential secondary metabolite. Since ion ... more Capsicum is one of the most consumed spices exhibiting potential secondary metabolite. Since ion toxicity and reactive oxygen species are secondary consequences of salt stress. In order to minimize the adverse effect of salinity, plant re-regulates their metabolic machinery. In the present study is conducted to evaluate the impact of salt stress on production of phenolic content in three capsicum cultivars having different sensitivity level of salt. To accomplish this objective two months old seedling of three capsicum cultivars were irrigated with different NaCl concentration (25mM, 50mM, 100mM, 150mm and 200mM) for 30 days on alternate day under control green house condition. A significant variation in salt response was found among selected cultivars. Increase in total phenolic content was restricted at low salt concentration while at high salinity a decline was observed in total phenolic content for all cultivars. Current findings suggest increase of total phenolic content is one...

Research Journal of Pharmaceutical, Biological and Chemical Sciences

The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids whic... more The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.

Aims: This study is an endeavor to gain proper understanding about salt tolerance mechanism in pl... more Aims: This study is an endeavor to gain proper understanding about salt tolerance mechanism in plants; an attempt was made to characterize the differential expression of stress responsive genes, sodium potassium content proline content in three capsicum cultivars having different salt sensitivity level.