Jyoti S. Gokhale's research while affiliated with Institute of Chemical Technology, Mumbai and other places
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Publications (15)
The current trend of shifting to food naturalness has prompted food industries to switch from synthetic to natural colorants. Concurrently, there is a spike in interest concerning the extraction of pigments from natural sources using non-conventional extraction techniques as the latter are environmental-friendly and sustainable compared to traditio...
Cashew apples, tropical pseudo fruit, are rich in bioactive compounds. It is still underutilized due to its high perishability and its astringent flavor. This study aims to extend its shelf life by chemical dip and dry method at the rural level. Inhibition of fruit‐spoiling enzymes, such as polyphenol oxidase (PPO), peroxidase (POD), amylase, and c...
Purple yam is a root vegetable which is rich source of starch, cost effective, readily available and has promising film forming ability but still an underutilized vegetable. The aim of this study was to utilize the purple yam starch in the chitosan‐based films along with hydrocolloids such as agar and almond gum. These hydrocolloids when incorporat...
An ongoing major outbreak of mountain pine beetle in western Canada has provided a clear opportunity to utilize waste pinewood as a source of renewable energy. The hydrothermal processing of waste pinewood as a feedstock for bio-oil and biochar production using subcritical and supercritical water technology has been carried out in semi-batch mode e...
Prosopis cineraria is an underutilized legume native to the western part of India and their pods are known as Sangri. The present investigation is intended to optimize the alkaline co‐extraction of gum and protein from Sangri at different process conditions using response surface methodology. The optimized conditions thus obtained were pH 10 for 90...
Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced from the partial or complete substitution of components such as milk, milk fat, or milk protein and incorporation of vegetable-based substances as well as additives such as emulsifying salts, hydrocolloids, preservatives, acidifying agents and sometimes flavori...
Indian traditional foods emphasize not only on providing the energy needs of the body but also aim to improve the overall health and prevent diseases in the Indian population. Indian traditional diets which are predominantly vegetarian majorly comprise of whole grains, pulses, nuts, vegetables, fruits, spices, herbs, dairy products, and fermented f...
The immune function of the human body is highly influenced by the dietary intake of certain nutrients and bioactive compounds present in foods. The preventive effects of these bioactive ingredients against various diseases have been well investigated. Functional foods are consumed across various diverse cultures, in some form or the other, which pr...
Enzymatic hydrolysis of naringin by the action of naringinase is one of the standard practices adopted in the citrus fruit juice industry for debittering. In the present study, a submerged fermentation condition was optimized for producing naringinase from Aspergillus niger van Tieghem MTCC 2425. As per Placket–Burman design, pH (3–5), incubation t...
Globally, enteric infections represent one of the biggest challenges faced by humanity. According to the global burden of diseases study 2016, it has been estimated that diarrhoeal illness causes approximately 1.7 million deaths annually and results in 74 million disability-adjusted life years lost. Though antibiotic therapy is the most effective a...
One of the most studied neonatal interventions includes the role of probiotics in treating infant infections. The use of probiotics in the pediatric field as an emerging area has been discussed in this chapter. The major focus is on the probiotics that are employed at both commercial and research levels for the prevention of various diseases and in...
Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflam-matory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. Howe...
The impact of pulsed light (PL) treatment conditions on color profile, antioxidant activity, phenolics, vitamin C content, polyphenol oxidase (PPO) and peroxidase (POD) activityin Indian gooseberry (amla) juicewas explored. The juice was extractedmechanically from the raw fruits. The fluence orintensity of PL varied from1504 to 3012 J·cm‐2,and comp...
Prosopis cineraria is one of the leguminous trees in arid India, and its pods are known as “Sangri”. The study aims to optimize the extraction condition for soluble protein from Sangri seed flour using response surface methodology considering pH (8–12), extraction temperature (30–60 °C) and time (1–3 h) as variables. The optimized condition suggest...
Citations
... Wood is considered a universal renewable resource with a high potential to mitigate the effects of energy enterprises. Wood waste and the by-products of the woodworking industry can be used to produce a wide range of useful industrial products [9,10]. The use of wood waste for energy production includes the incineration of waste in the form of sawdust, pellets, pallets, and briquettes. ...
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... Eventually, a resin tree or Mesquite Gum can be obtained from the plant and employed for encapsulation of active compounds, fragrances, and natural colors, acting as an emulsifier in oil-to-water processes (Afifi and Al-rub, 2018;Mudgil and Barak, 2020;Vadapalani Nallasivam and Gokhale, 2022). ...
... Plant-based cheese (PBC), also known as cheese analogue (CA), can be described as a cheese-mimicking product originated from vegetable substances rather than milk sources, as well as food additives such as emulsifying salts, hydrocolloids, preservatives, acidifying agents, and sometimes cheese flavouring agents [1]. The first PBC was produced and consumed in China as fermented tofu, which could be traced back to the 17th century and was called "Furu" following the meaning of "spoiled milk." ...
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... It limits processed foods, refined grains, added sugars, and trans fats. It uses healthy fats, such as sesame oil, peanut oil, coconut oil, and fish oil [102,103]. It also incorporates herbs and spices for flavour and health benefits. ...
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... L -AA is the isomeric form of vitamin C, commonly considered as an antioxidant in the food industry. Along with its antioxidant capacity, it is also known for its ability to facilitate iron absorption, maintenance of the collagen network, facilitation of iron absorption and immunity-boosting properties ( Basak & Gokhale, 2021 ;Dosed ěl et al., 2021 ). Today's consumers are more health-conscious and demand fruit juices rich in vitamin C and antioxidants ( Valero-Mendoza et al., 2023 ). ...
... Aloe vera (Aloe barbadensis) and its waste products are used in a wide array of food products to increase their commercial value (Semerel et al., 2022;Sonawane et al., 2021). For example, A. vera gel powder is used as a food preservative, texturizer, fat replacer, and as a functional ingredient in baked goods, jellies, jams, and dairy products (Sonawane et al., 2021). ...
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... 78 The pulsed light (PL) technique can be utilized as substitute for conventional pasteurization. 79 A PL intensity of 1504-3012 J cm −2 was applied to amla juice. Deactivation of the PPO (polyphenol oxidase) and POD (peroxidase) enzymes was achieved at 2.9 kV (3012 J cm −2 at 10.04 W cm −2 ), helping to preserve the total phenolics, antioxidants and vitamin C content with a retention of 45%, 54%, and 61%, respectively. ...
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... The effect of different concentrations of naringin on naringinase activity was shown in Fig. 3. Naringin was often used as an inducer in the production of α-rhamnosidase and naringinase [29,30]. It was clearly shown that naringinase activity initially increased with the increase of naringin concentration, and then decreased with the increase of naringin concentration. ...
... Subcritical (or superheated) water was also used for various applications. In such conditions, its polarity is much lower than in the liquid state, allowing to extract non-polar compounds [15]. Extraction yields of Soxhlet extraction, SFE with CO 2 and superheated water extraction (SWE) at 150 C of eugenol, eugenyl acetate and caryophyllene were compared by Clifford et al. [16] in 1999. ...
... peaks were observed between F I G U R E 3 Surface plots showing the effect of extraction parameters on mosambi peel protein yield F I G U R E 4 X-ray diffraction pattern obtained for mosambi peel protein 19 and 20° in both horse gram protein extract and soy protein isolate, but no sharp peaks were observed in either protein(Banerjee et al., 2022).Garg et al. (2020) discovered a broad peak at 22° for sangri protein concentrate with no sharp peak, indicating that the protein is amorphous(Garg et al., 2020). ...
