Satish Kumar

Satish Kumar
Dr. Yashwant Singh Parmar University of Horticulture and Forestry · Department of Food Science and Technology

PhD Food Technology
Nanoemulsion based edible food coatings, Food waste valorization to create low cost functional foods

About

61
Publications
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Introduction
Satish Kumar currently works as Assistant professor (Food Technology) at Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan (HP)-173230, India. Satish does research in Food Science. His current projects are formulation and characterization of herbal food grade nanoemulsions for retaining storage quality fruits and vegetables, development of low cost functional food products from locally available underutilized raw material etc
Additional affiliations
February 2021 - May 2021
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
Position
  • Professor (Assistant)
Description
  • Development of edible nanoemulsions for reducing post havest losses in fresh horticultural produce. Development of animal food analogues (Milk and Meat Analogues) Development of protocols for utilization of waste generated from agri and horticultural processing industry by cradle to cradle regenerative conceptualization Development protocols for extraction and utilization of bioactive compounds from food waste for functional enrichment of traditional foods
December 2020 - February 2021
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
Position
  • Researcher
July 2018 - December 2020
Lovely Professional University
Position
  • Professor (Assistant)
Description
  • Working on functional foods and edible coatings
Education
January 2014 - July 2018

Publications

Publications (61)
Article
Background Nowadays people demand for healthy, convenient, and wholesome foods. Double emulsions have attracted widespread attention in the food industry owing to their capability of encapsulating the compounds, fabricating polymersomes, and acting as fat replacers or sweetness enhancers in different foods. Scope and approach In this review, prope...
Article
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Mulberry (Morus alba L.) is having numerous natural phytocompounds, which possess nutritional and pharmaceutical value. Due to its perishable nature and limited availability, it is not yet much explored except for its value addition. However, the wholesomeness in terms of shape has been always ignored. Therefore, the aim of present study was to opt...
Article
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Ficusgeniculata (FG) is one of the underutilized fig species in India and throughout the world. However, the different parts of the plant have numerous phytochemicals and have the potential to boom the functional food as well as the pharmaceutical food industry. The plant is still unexplored and needs the attention of researchers and industrialists...
Article
Hydrotalcite-like anionic clays (HTs) also known as Layered double hydroxides (LDHs) have been developed as multifunctional materials in numerous applications related to catalysis, adsorption, and ion-exchange processes. These materials constitute an important class of ionic lamellar solid clays of Brucite-like structure which comprise of consecuti...
Article
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Apple tea wine having phytochemical potential of tea and apple, is an option to improve quality characteristics of wine. However, quality of wine is greatly dependent on different initial variables which need to be optimized before preparation of any wine with desirable quality characteristics. Therefore, present study was conducted to investigate...
Article
The low calorie diet drinks is entering into a new era as preferred by different age groups. All these beverages are having no fruit or vegetable juice, which need to be taken care. Therefore, present study was aimed to develop a fruit‐oriented (watermelon) diet drink using different variables i.e. tea extract (0‐20%), herb extract (0‐5%) and sorbi...
Chapter
Postharvest Handling and Storage of Fruits and Vegetables
Chapter
Harvest Indices, Maturity and Post-harvest Quality of Fruits and Vegetables
Chapter
Full-text available
Technology for production of preserve, leather, candies and toffee
Article
Considering the well-being cognizance of masses, the microgreens have emerged as the potential therapeutic functional foods for improving the overall health by dietary supplementation. Microgreens have delicate texture, distinctive flavors and exceptional volume of various nutrients accounting for higher neutraceutical benefits compared to their ma...
Chapter
Food quality control and analysis have many attributes that are discussed in this chapter. Quality and safety are the major parameters in any food industry, the importance of which is discussed in this chapter. Food analysis involves various steps along with different methods, the selection of which depends on various factors such as composition of...
Article
Bell pepper (Capsicum annuum L.) has high nutritional value but the high water content makes it susceptible to water loss and shrivelling, limiting the storage life. The present investigation was carried out at the post-harvest physiology laboratory of Dr Y S Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh in 2017-18 to eval...
Article
Crucifers have long been documented for their potential therapeutic food properties and are also referred to as the super-foods. They include the crops like kale, collards, kohlrabi, and brussels sprouts. These constitute the major source of secondary metabolites viz. flavonoids, anthocyanins, carotenoids, polyphenols, vitamins, minerals, coumarins...
Chapter
The sedentary lifestyle coupled with continuously changing food habits and search for nutrient-dense enriched protective foods has resulted in increased demand and consumption of natural foods. Among natural dietary ingredients, vegetables are the daily consumed dietary ingredients packed with vitamins, minerals, antioxidants, and an array of bioac...
Chapter
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Plant secondary metabolites (PSMs) are produced in the form of phytochemicals in various plant parts as a natural defense system against attack of various microorganisms and environmental stresses. The role of these compounds is beyond providing protection, as they are linked to many biochemical pathways inside and outside the plants and possess va...
Article
An attempt has been made for drying of Bauhinia variegata flowers along with retaining its quality attributes. The effect of various pre‐treatments viz. steam blanching (0‐6 min), potassium metabisulphite (KMS) (0‐3000ppm), citric acid (0‐1%) and dipping time (0‐45 min) was evaluated on physico‐chemical as well as phytochemical potential of dried B...
Article
The utilization of various herbals in the different traditional therapeutical and medicinal systems has been reported prehistorically. India due to its geographical positioning on the global map is blessed with a variety of climatic and growth conditions and sustains various herbals. India is the largest producer of medicinal plants and herbs and i...
Article
Extraction of functional and bioactive compounds with high volumes, quality and bioactivity to improve their delivery particularly in food applications has always been a priority in food chemistry. The continuous search for newer, more sophisticated extraction mediums with improved sustainability, extractability, stability, bioactivity and safety h...
Article
Trend for consumption of healthy meat without synthetic additives is blooming globally and has attracted the interest of consumers and research sphere to look for enhancement of quality and safety of food. Chitosan is multi-functional marine biopolymer with several befitting properties such as non-toxicity, ease of modification, antimicrobial activ...
Article
Since ancient times the medicinal plants have been under use as food and potential therapeutic agent for the management of overall health and the use of all plant parts including fruits, seeds, is well reported in the literature. One such plant is Berberis aristata which is rich in vitamins, minerals, and various phytochemicals amongst which Berber...
Article
Historically, pesticides have shaped and revolutionized modern agriculture in successions and thus have played a major role in increasing agricultural productivity with a substantial reduction in losses and increased farm incomes. Fresh produce like vegetables is attacked by a large number of insects and pests which necessitates the use of pesticid...
Chapter
The growing interest in plant foods as a source of phytochemicals in general and antioxidants like polyphenols in particular continues to receive a great deal of attention of nutritionists, food scientists and consumers as well. Food is no more regarded as just a source of energy and nutrition but is gaining importance as a functional or nutraceuti...
Article
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The shift in food consumption pattern to accommodate an array of bioactive compounds in foods with minimum calorie intake has resulted in the development of many novel beverages in the last decade. In the present study, optimization of apricot (AP; 0–50%) blended Aloe vera (AV; 50–100%) based low-calorie beverage functionally enriched with aonla ju...
Chapter
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ABSTRACT The ever-growing need for rapid, selective, sensitive and reliable methods for the detection of various markers, contaminants, metabolites and toxins to ensure the highest food quality and at the same time to prevent outbreaks of many foodborne illnesses has resulted in continuous improvement of the existing technologies and introduction o...
Article
Vegetables are essential protective diet ingredients that supply ample amounts of minerals, vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for protection against various disease conditions. Color is the most important quality parameter for the farmers to access the harvest maturity while for the consumer's rel...
Article
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Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extr...
Article
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The rise in population is driving up the global food demand, which, in turn, influences the processing of foods that leads to the ample generation of waste material throughout the world. Molasses is one of the wastes generated from the sugarcane processing industry by repeated crystallization during sugar preparation. The yield varies from 2.2 to –...
Article
Full-text available
Mahua (Madhuca longifolia) flowers are boon for the local tribes of India and have been successfully utilized traditionally for the value addition, and are very prone for microbial spoilage. Local folks utilized malpractices of drying which deteriorates the quality attributes of the mahua flowers and ultimately fails to fetch a good price in the ma...
Chapter
Full-text available
Vegetarian protein diet based food industry have emerged as one of the fastest growing industries with largest than ever shelf space it has created in today's market. The rapid growth of plant protein industry is attributed to increased health awareness, economic and environmental sustainability issues of animal proteins and their nutritious, econo...
Article
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The research was conducted to optimize the microwave-assisted extraction (MAE) process for the extraction of bioactive components from fruits of Ficus racemosa, which is considered as an underutilized and extreme source of various polyphenols. Response surface methodology (RSM) was used and the influence of different variables i.e., pH (3.5–5.5), m...
Article
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Purpose Malnutrition is a serious public health problem, which occurs because of an inadequate supply of nutrients and therefore affects many children and women (especially pregnant and lactating women of low economic class) worldwide. There is a great need to develop cost-effective fortified food supplements to overcome this problem. Therefore, th...
Article
Aim The aim of the present study was to establishment of a process for extraction of phytochemical from Ficus racemosa Background Ficus racemosa is an underutilized crop, contains numerous phytochemical and having potential to play a significant role in food and nutritional security. However, it has lower consumer acceptability because of its tast...
Article
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Kachnar (Bauhinia variegata) is distributed throughout the India and world. Its each part (flowers, stem, seed, root, bark, leaves) contains numerous phytochemicals like flavonoids, tannins, kaempferol, terpenoids, saponins, cardiac glycosides and quercetin which plays a vital role in promoting human health and hence this tree has gained popularity...
Article
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Ficus racemosa Linn. (Moraceae) is a popular medicinal plant found throughout India, which has long been used in Ayurveda as a source of medicine for curing various diseases/disorders including diabetes, liver disorders, diarrhea, inflammatory conditions, hemorrhoids, respiratory and urinary diseases. It is commonly known as “Gular” in India and wi...
Article
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5-Hydroxymethylfurfural (HMF) is synthesized by the thermal decomposition of the sugars. Numerous types of food products are having a significant amount of HMF. Besides the thermal processing, other food processing methods (drying and dehydration, roasting, baking and storage of the product) are important factors for the synthesis of the HMF. HMF p...
Article
Response of “Bartlett” pears harvested at commercial maturity (104.29‐N firmness and 3.15 starch iodine rating) to various active packaging conditions using O2 (Fe powder) and ethylene (KMnO4) scavenger sachets in low‐density polyethylene (LDPE) film bags (25.4 and 50.8 μm), cold storage (2 ± 1°C with 95 ± 2%), and shelf‐life holding periods under...
Article
Bartlett pears harvested at commercial maturity (10.64 kg/cm2 flesh firmness and 3.15 starch iodine rating) were fumigated with 1-methylcyclopropene (3.3%VP SmartFreshTM) in a concentration range of 100–1,000 nl/L inside airtight chambers. The fruit were stored under cold storage conditions (2 ± 1°C with 95 ± 2%) followed by ambient holdings af...
Article
The rejection of chemical additives has attracted the attention of consumers and research personals to continuously improve quality and safety of food. Chitosan is a polyelectrolyte non-toxic, antimicrobial and biocompatible polysaccharide. The annual production of chitin (poly-β-(1-4)-N-acetyl-D-glucosamine), the acetylated form of chitosan has be...
Article
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The improvement of socio‐economic status have witnessed an increase in demand of tea bags with different attributes including consumer preferences, blended nutraceutical ingredients in small sachets, ease of handling, and profit to both consumers and producers. The share of tea bags is 3–4% to total tea sale in market and is the fastest growing seg...
Chapter
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Article
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Horse gram being a rich source of protein, calcium, iron, molybdenum, etc helps in treating many diseased conditions including jaundice, gastrointestinal problems, piles and hemorrhagia. It also contains some anti-nutritional factors like tannins, phytic acid, trypsin inhibitor etc. Moreover, the poor cooking quality of this legume makes its use so...
Article
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Nutraceutical and functional food market are one of the fastest-growing food segments in the newer food product development category. In the recent past, focus of beverage industry has shifted towards making food more nutritious and functionally enriched. To load the food with nutraceutical functionality, herbal sources having target functional com...
Article
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Non-communicable diseases are the major inducer of mortality and morbidity in the Western world. In terms of nutrition, a diet high in fat (particularly saturated fat), salt and sugars have shown to be associated with innumerable incidence of diet- associated health diseases. Dietary modification is a central part of any treatment strategy. The Die...
Article
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DOI: http://doi.org/10.22271/phyto.2019.v8.i5h.9589 Abstract Plants have been claimed to possess potential therapeutic properties in the traditional medicine system and were used for treating a large number of diseases especially by tribal people. Furthermore, potential of plant derived medicines has not only contributed towards health and wellbein...
Article
Bell pepper has high nutritional value, and nutritionally is a rich source of vitamin C, vitamin A, minerals and many other phytochemicals which aid in prevention of certain types of cancer, cardiovascular diseases, stroke, atherosclerosis and cataracts. Very high water content of the fruits however, makes them particularly susceptible to water los...
Article
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Fruits of pear cv. Bartlett were harvested on physiological maturity (last week of July), coated with starlight wax (30, 40 and 50%) by dipping in wax emulsion for five min. and packed in corrugated fibre boxes (CFB) of 29×23×14cm (L×B×H) size following storage under ambient temperature (23±2ºC). The control samples were dipped in distilled water f...
Article
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Kiwifruit has high nutritional value, as well as popularity with regard to taste and aroma. Nutritionally it has very high chlorophyll, dietary fiber, β-carotene, lutein, phenolics, flavonoids, provitamins-A, B1, B2, B3, B6, and vitamin B9 and zeaxanthin having very high functional properties. Various phytochemicals present in the fruits aid in pre...
Article
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Bioplastics are polymers that are capable of undergoing decomposition into CO2, H2O and inorganic compounds or biomass through predominantly the enzymatic action of microorganisms. The market for these environmentally friendly materials is expanding rapidly with a growth rate of 10-20 % per year. The global market for biodegradable polymers is expe...
Article
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Apple seeds separated from apple pomace are utilized for raising apple nurseries by orchardists. Owing to crushing of seeds during juice extraction the germination capacity is very low with poor seed vigour. An attempt was made to develop a hand tool for separation of core from the fruit for its use in separation of seeds. Seeds were evaluated for...
Article
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Freshly harvested pear fruits were treated with different CaCl2 concentrations (1, 2, 3 and 4%) for 10, 20 and 30 min, respectively, for each concentration and dipping time changes in the activity of cell wall degrading pectic enzymes viz., pectin methyl esterase (PME), polygalacturonase (PG), quality parameters viz., fruit firmness, TSS: acid rati...
Article
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A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities and chemical characteristics of specific types of meat. The consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand...
Thesis
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The present investigation relates to method for separation of apple seeds prior to fruit processing. Fruit maturity characters i.e. TSS, Firmness, Specific gravity and fruit moisture content were analyzed to ensure good seed health. Fruit dimensions viz. Horizontal fruit diameter, Vertical fruit diameter, Core length and core diameter were evaluate...
Article
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Questions

Question (1)
Question
Projects on evaluation of potential of 1-MCP for retention of storage quality of different fruits and vegetables under Indian conditions are on going and various companies are in line to get it registered for commercial applications. Kindly provide relevant information about the potential health hazards and maximum residue content allowed in the produce at the time of consumption please. 

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Projects

Projects (3)
Project
Catalysis & Green Chemistry, Material & Nano Science
Project
Standardization of post harvest treatment calcium chloride to retain storage quality of pear Standardization of 1-MCP treatment Standardization of various plant extracts as coatings and wax treatment Developing different active packages using plastic polymeric films with sachets of oxygen,carbon and ethylene
Project
Study about their synthesis and biological importance