Somesh Sharma

Shoolini University · School of Bioengineeirng and Food Technology

Apple vinegar or cider vinegar (CV) is made with apple juice or concentrated apple juice (CAJ) through a double fermentation: alcoholic and acetic. Cider vinegar is extensively used in several countries including Austria, the UK, the USA and Switzerland (Ebner, 1982; Lea, 1988).

Starch is extensively used in food applications for process convenience and to improve the quality of food products at industrial levels. The contemporary research on starch has created lots of scientific information that provides a base for interventions in food formulations using starch as an active ingredient. The native starch has some limitati...

Nanotechnology have paved the way for novel and more efficient methods for the treatment of various diseases like cancer and type 2 diabetes mellitus. In this study, the leaf extract of Ficus palmata was used as stabilizing and reducing agent for the synthesis of zinc oxide nanoparticles using zinc acetate solution. The prepared FP ZnO NPs were ide...

Plants are reservoirs of naturally occurring chemical constituents with a wide range of structural diversity. These biological compounds can be derived from different parts of plants such as leaves, barks, seeds, seed coats, flowers, and roots. A broad array of secondary metabolic compounds is present in the plants such as antibiotics, alkaloids, a...

Plants are reservoirs of naturally occurring chemical constituents with a wide range of structural diversity. ese biological compounds can be derived from different parts of plants such as leaves, barks, seeds, seed coats, flowers, and roots. A broad array of secondary metabolic compounds is present in the plants such as antibiotics, alkaloids, ant...

Celery (Apium graveolens L.) is a common vegetable that adds a strong, distinct flavour to recipes while also providing health advantages. The therapeutic qualities of celery seeds are due to active components, such as flavonoids, alkaloids, steroids, coumarins, limonene, glycosides, myrcene, phthalides, and phenols. Vitamin C, β-carotene, fat, pro...

Since ancient times, herbal medicines (HM) have played a vital role in worldwide healthcare systems. It is therefore critical that a thorough evaluation of the quality and control of its complicated chemical makeup be conducted, in order to ensure its efficacy and safety. The notion of HM chemical prints, which aim to acquire a full characterizatio...

The prevalence of viral infections, cancer, and diabetes is increasing at an alarming rate around the world, and these diseases are now considered to be the most serious risks to human well-being in the modern period. There is a widespread practice in Asian countries of using papaya leaves (C. papaya L.) as herbal medicine, either alone or in combi...

The quality and safety of fresh and cut fruits deteriorate during storage due to various chemical, physical, and microbial changes, which limits their shelf life and increases food waste. The shelf life can be improved by coating them with edible films made up of various biological molecules such as starch, carrageenan, soy proteins, corn zein, whe...

The food industry is dealing with the challenge of preserving fruits and vegetables and extending their shelf life, so the methods of food preservation have been investigated. Pathogens causing intestinal infections have been identified as a major cause of human disease; therefore, efforts should be made to reduce these pathogens in fruits and vege...

3-D printing is a neoteric technology that can make existing food value chains client-desirable and sustainable by providing on-demand food production, enabling automated food personalisation, and minimising food wastage. It can address food scarcity in countries where affordable and fresh ingredients are inaccessible by integrating nutrient-rich s...

The growing interest in nano‐starch materials offers the opportunity to develop biomaterials for distinctive use in food, medicine, cosmetics, and other fields. The conceptual framework about the various changes in the properties of starch‐based films after incorporation of nano starch particles were reported. Starch‐based packaging films have not...

Carissa, a genus of the Apocynaceae family, consists of evergreen species, such as shrubs as well as small trees that are native to Asia, Africa, and Oceania’s subtropical and tropical regions. Most of the Carissa species are traditionally used to treat various diseases, such as chest pain, headaches, gonorrhoea, rheumatism, syphilis, oedema, rabie...

Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way...

Plant based compounds are used as an alternate to chemically synthesized compounds in pharmaceutical industries. The main aim of the study was to evaluate the phytochemical, antioxidant and antimicrobial activities of leaf extract of two medicinal plants i.e. Murraya koiengii and Ficus palmata collected from north-western Himalayan region. The phyt...

Cocoa is derived from the seeds of Theobroma cacao L., an evergreen tree typical of tropical regions. It contains numerous phytochemicals, with polyphenols representing the largest groups of compounds inside the seed, and has been implicated in numerous biological properties, such as antioxidant, antiproliferative, antiapoptotic, anti-inflammatory,...

Microplastic (< 5 mm) is a worldwide threat and emerging concern that contaminates almost all environmental compartments. These pollutants possess great potential to harm living beings, and their detection is undoubtedly an essential topic of research. Scientists have rigorously worked for decades to crack the puzzle of detection drawbacks and mini...

Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrie...

Objective: Loss of vital bioactive components of Ficus palmata fruit extract during food processing is a major issue. Therefore, to retain the antioxidant potential and to increase the mineral bioavailability, gum arabic stabilized nanoemulsion of Fig fruit extract was prepared. Method: . Nanoemulsion was formulated using three different levels...

Medicinal plants and their derived compounds have drawn the attention of researchers due to their considerable impact on human health. Among medicinal plants, mint (Mentha species) exhibits multiple health beneficial properties, such as prevention from cancer development and anti-obesity, antimicrobial, anti-inflammatory, anti-diabetic, and cardiop...

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Pumpkin (Cucurbita moschata) is an important tropical vegetable found all around the world. In the present study, herbal enriched pumpkin wines were prepared using 1% pectinase, 0.50% acidulant and honey as sugar source along with the different concentration of dried herbs such as ginger (Zingiber officinale), basil leaves (Ocimum sanctum), licoric...

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improve...

Bio-nanocomposites are bio-based polymers made up of two major components in which one acts as a matrix called biopolymer (continuous phase) and second called as reinforcement agent (dispersed phase) with dimensions in the range of 1–100 nm. These exhibit typical characteristics such as flexibility, biocompatibility, biodegradability, eco-friendlin...

Essential oils (EOs) are regarded as alternative therapeutic agents for many diseases. In phytotherapy research areas, it is now well reported that conifers are the rich source of EOs. This review aims to update information on the biological sources and the best extraction processes of the significant constituents along with the traditional and the...

For maintaining good health, one needs a proper balance and composition of intestinal microflora which can be achieved by supplementing probiotics. A noteworthy issue in creating helpful and valuable probiotic food items is bacterial survival, amid capacity and ingestion. Several gastrointestinal diseases can be reduced by colonizing Probiotic supp...

Herbs are ancient medicines rich in various phenolic and aromatic compounds, although used only in culinary applications. The influence of regular consumption of spring herbs from plant foods rich in naturally occurring antioxidants from plant foods, oxidative stress, cardiovascular risk and gaining in health effect was studied. The dietary fibers...

The biopreservative effect of purified bacteriocin produced during lactic acid fermentation of wild Himalayan fig pickle was investigated in RTS-drink. A total number of seven isolates (SS1, SS2, SS3, SS4, SS5, SS6 and SS7) were isolated from fermented wild Himalayan fig pickle. SS7 isolate was identified as Lactobacillus genus according to Bergeys...

Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85 % of the total byproducts generated. BSG is a lignocellulosic material containing about 17 % cellulose, 28 % non-cellulosic polysaccharides, chiefly arabinoxylans, and 28 % lignin. Nevertheless, due to its high content of protein and fibre (around 20...

Pumpkin is an important, nutrient rich vegetable grown around the world. In this work, pumpkin, pomegranate and wild apricot were blended to make a pumpkin based wine. The pulps of different fruits were blended at 60:20:20 and the must was prepared using different concentrations of sugars (22°Bx, 24°Bx and 26°Bx), with diammonium hydrogen phosphate...

Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To stan...

Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To stan...

Wild fig is an under exploited fruit having several health benefits. Its importance is not known to common people, therefore either not used for food purposes or very limited. However, several research paper and researchers reported that figs are an excellent source of minerals, vitamins A, B1, B2 and C, dietary fibre, carbohydrates, essential amin...

Persimmon is one of the most popular fruit crops in Asian countries. It contains high amounts of biologically active compounds which have been associated with various health benefits. Keeping in view the nutritional value of the fruit, the present study was conducted for utilizing Japanese persimmon cultivar Fuyu into wine. The pulp was diluted wit...

Diverse agroclimatic conditions afford ample opportunities to grow a large number of agricultural crops. The present day agricultural shifts its focus towards quality, quantity and processing and value addition. In order to deliver a quality product to the market and ultimately to the consumer, to command buyer attention and to give the grower a co...

“Fermentation” is employed in the production of foods through the application of microorganisms or their enzymes (Geis, 2006). Such foods are an intricate part of the diet of people all over the world, and it is the diversity of the raw materials used as substrates, the methods of preparation, and the sensory qualities of the finished prod-ucts tha...

Present studies were undertaken with the aim of screening a suitable mode of drying and packaging material for storage of chilgoza nuts. A temperature of 55 °C was found most suitable for the drying of nuts in cabinet drier. Cabinet drier was found the best drying mode among four for drying of chilgoza nuts on the basis of quality characteristics s...

Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean w...

An attempt to develop and evaluate the instant chutney mix from fermented vegetables is reported. The vegetables were fermented using sequential culture of lactic acid bacteria viz., Lactobacillus plantarum (NCDC 020), Pediococcus cerevisiae (NCDC 038) and Streptococcus lactis Var. diacetylactis (NCDC 061) as per the conditions optimized earlier. D...

Different combinations of fermented vegetables like carrot, radish and cucumber with pear and mango pulps were made separately and were processed. All the sauces prepared were having a constant TSS of 18°B using different combinations of fermented pulp viz., 25, 50, 75 and 100% with fruit pulps of mango and pear. The titratable acidity of carrot, r...

Apple and strawberry are the major temperate fruits of the world, but during the glut season poor postharvest infrastructure results in huge loss of the crop. Apple wines prepared by adding different spices/ herbs extract (ginger, garlic, mentha and hops) along with different sugar sources contributed phenols, quercitin, tannic acid, caffeic acid,...

Lactic acid fermentation of radish as one of the alternatives to preserve this vegetable besides providing consumers healthful product was examined and reported here. The physico- chemical characteristics of radish (TSS 6°B, total sugars 2.04% and ascorbic acid 12.8mg/100g) showed its suitability for lactic acid fermentation. The grated radish was...

Studies on chilgoza - an edible pine nut distributed in tribal areas of Himachal Pradesh was undertaken to find out suitable extraction technique, giving a variety to the usual chilgoza nuts by improving its surface colour and impregnation of salt into the nut. Out of various methods of nut extraction, opening of cones in cabinet driers and polyeth...

Strawberry, Fragaria × ananassa (Weston) Duchesne ex Rozier is an important fruit of family Rosaceae, occupies an important place among the small fruit plants and is grown throughout the world. Deep red in colour with a unique shape, highly perishable fruit has a pleasant flavour. It is rich in vitamin C, sugar, organic acids, anthocyanin, phosphor...

Effect of different yeast strains of Saccharomyces cerevisiae var. ellipsoideus, viz. UCD 505, UCD 595, UCD 522, W and Tablet Strains on the enological and sensory characteristics of plum wines was determined. Different yeast strains influenced the physico-chemical characteristics of the wines produced to a variable extent. All the yeasts fermented...

Lactic acid fermentation of carrot as a method of preservation using different lactic acid bacteria, viz. Lactobacillus plantarum, Pediococcus cerevisiae and Streptococcus lactis subsp. diacetylactis as such and in sequence at different temperatures and with varying salt content (2, 2.5 and 3%) were employed in the fermentation of carrot. The diffe...

Fermentation of radish was carried out at 22, 26, and 32°C using Lactobacillus plantarum, Pediococcus cerevisiae and Streptococcus lactis var diacetylactis as such or in sequence along with natural microflora. Titratable acidity indicated that sequential culture with 2.5% salt at 26°C was superior. At 26°C, the differences were contrasting on the l...

Fermentation of radish was carried out at 22, 26, and 32 degrees C using Lactobacillus plantarum, Pediococcus cerevisiae and Streptococcus lactis var diacetylactis as such or in sequence along with natural microflora. Titratable acidity indicated that sequential culture with 2.5% salt at 26 degrees C was superior. At 26 degrees C, the differences w...

Summary The antimicrobial activity of partially purified bacteriocin produced during natural lactic acid fermentation of carrot, radish and cucumber was assessed and characterized. Out of ten strains, the isolated strain CA 44 of Lactobacillus genus from carrot fermentation produced bacteriocin with maximum antimicrobial activity against Escherichi...

Strawberry fruits of three cultivars viz. Camarosa, Chandler and Doughlas were used to prepare wine by four different methods (control, thermovinification, fermented on the skin and carbonic maceration). Physico-chemical characteristics of the cultivar Camarosa were rated superior to Chandler and Doughlas. The must from the fruits fermented on the...

The flavour profiling of wines from 3 cultivars ('Camarosa' 'Chandler' and 'Doughlas') prepared by different methods (control, thermovinification, carbonic maceration and fermented on the skin) was carried out by descriptive analysis. Out of the 14 descriptors attempted, 6 had very high intensity (strawberry like, alcoholic, phenolic, higher alcoho...

Wine from strawberry (Fragaria ananassa), an important temperate fruit, was prepared using three cultivars and by four different methods and matured for 9 mo. The maturation resulted in an increase in reducing sugars, total esters and volatile acidity and a decrease in total soluble solids, total sugars, titratable acidity, colour, anthocyanins and...