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  1. Book ; Online ; E-Book: Nutritional composition and antioxidant properties of fruits and vegetables

    Jaiswal, Amit K.

    2020  

    Author's details edited by Amit K. Jaiswal
    Keywords Electronic books
    Language English
    Size 1 Online-Ressource (xviii, 757 Seiten), Illustrationen
    Publisher Elsevier Academic Press
    Publishing place London
    Publishing country Great Britain
    Document type Book ; Online ; E-Book
    Note Description based on publisher supplied metadata and other sources
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer ; Zugriff für angemeltete ZB MED-Nutzerinnen und -Nutzer
    HBZ-ID HT020555983
    ISBN 978-0-12-812781-0 ; 9780128127803 ; 0-12-812781-3 ; 0128127805
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  2. Article: Sustainable Utilisation and Management of Food Waste for High-Value Products.

    Jaiswal, Amit K

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 15

    Abstract: Welcome to the Special Issue on "Sustainable Utilisation and Management of Food Waste for High-Value Products" [ ... ]. ...

    Abstract Welcome to the Special Issue on "Sustainable Utilisation and Management of Food Waste for High-Value Products" [...].
    Language English
    Publishing date 2023-07-28
    Publishing country Switzerland
    Document type Editorial
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12152872
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Nanostructured Materials for Food Applications: Spectroscopy, Microscopy and Physical Properties

    Sharma, Shubham / Jaiswal, Swarna / Duffy, Brendan / Jaiswal, Amit K.

    Bioengineering, 6(1):26

    2019  

    Abstract: Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of ... ...

    Abstract Nanotechnology deals with matter of atomic or molecular scale. Other factors that define the character of a nanoparticle are its physical and chemical properties, such as surface area, surface charge, hydrophobicity of the surface, thermal stability of the nanoparticle and its antimicrobial activity. A nanoparticle is usually characterized by using microscopic and spectroscopic techniques. Microscopic techniques are used to characterise the size, shape and location of the nanoparticle by producing an image of the individual nanoparticle. Several techniques, such as scanning electron microscopy (SEM), transmission electron microscopy/high resolution transmission electron microscopy (TEM/HRTEM), atomic force microscopy (AFM) and scanning tunnelling microscopy (STM) have been developed to observe and characterise the surface and structural properties of nanostructured material. Spectroscopic techniques are used to study the interaction of a nanoparticle with electromagnetic radiations as the function of wavelength, such as Raman spectroscopy, UV–Visible spectroscopy, attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR), dynamic light scattering spectroscopy (DLS), Zeta potential spectroscopy, X-ray photoelectron spectroscopy (XPS) and X-ray photon correlation spectroscopy. Nanostructured materials have a wide application in the food industry as nanofood, nano-encapsulated probiotics, edible nano-coatings and in active and smart packaging.
    Keywords characterisation ; food industry ; microscopy ; nanotechnology ; spectroscopy
    Language English
    Document type Article
    Database Repository for Life Sciences

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  4. Article ; Online: Sustainable Utilisation and Management of Food Waste for High-Value Products

    Jaiswal, Amit K.

    Foods. 2023 July 28, v. 12, no. 15

    2023  

    Abstract: Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products” [ ... ] ...

    Abstract Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products” [...]
    Keywords food waste ; foods ; high-value products ; waste management
    Language English
    Dates of publication 2023-0728
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12152872
    Database NAL-Catalogue (AGRICOLA)

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  5. Article: The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union.

    Conway, Ann / Jaiswal, Swarna / Jaiswal, Amit K

    Foods (Basel, Switzerland)

    2024  Volume 13, Issue 3

    Abstract: Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often ... ...

    Abstract Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.
    Language English
    Publishing date 2024-01-24
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods13030387
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article ; Online: Lipid incorporated biopolymer based edible films and coatings in food packaging: A review.

    Devi, L Susmita / Jaiswal, Amit K / Jaiswal, Swarna

    Current research in food science

    2024  Volume 8, Page(s) 100720

    Abstract: In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of ... ...

    Abstract In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
    Language English
    Publishing date 2024-03-15
    Publishing country Netherlands
    Document type Journal Article ; Review
    ISSN 2665-9271
    ISSN (online) 2665-9271
    DOI 10.1016/j.crfs.2024.100720
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article ; Online: Effect of thermosonication on physicochemical and anti‐nutritional properties of blood fruit beverage

    Sasikumar, Raju / Jaiswal, Amit K.

    Journal of Food Processing and Preservation. 2022 Dec., v. 46, no. 12 p.e17268-

    2022  

    Abstract: The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti‐nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, ... ...

    Abstract The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti‐nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti‐nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST‐1 (40°C/30 min), TST‐2 (42°C/27 min), TST‐3 (44°C/24 min), TST‐4 (46°C/21 min), TST‐5 (48°C/18 min), TST‐6 (50°C/15 min), and TST‐7 (52°C/12 min). Thermosonicated beverages had an extended shelf life of 4 weeks at 4°C with desirable physicochemical quality, and the storage study has exhibited minimal quality changes. The results obtained from this study may help the fruit beverage industries design similar processing of blood fruit beverages on a large‐scale production. PRACTICAL APPLICATIONS: Commercialization of blood fruit juice by value addition and lowering of its anti‐nutritional components may result in its availability all over the world along with its nutritious intake and healthy living among people. Thermosonically treated blood fruit juice with the unique parameter combination have resulted in better retention of phytonutrients as well as reduction in its anti‐nutritional factors, thereby offering excellent product quality as compared to the conventionally pasteurized beverages. This might increase the potential for commercialization of blood fruit and also result in the development of a trusted area for startup of this beverage industries, such as iron‐rich fruit beverage (58.16 mg/100) which will again promote better nutritional status, malnutrition free, and better livelihood in the local areas with ample blood fruit availability.
    Keywords anthocyanins ; ascorbic acid ; beverages ; blood ; color ; commercialization ; extended shelf life ; fruit juices ; fruits ; livelihood ; malnutrition ; nutritional status ; oxalates ; pH ; pasteurization ; people ; phytic acid ; phytonutrients ; polyphenols ; saponins ; sonication ; titratable acidity
    Language English
    Dates of publication 2022-12
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 243448-9
    ISSN 1745-4549 ; 0145-8892
    ISSN (online) 1745-4549
    ISSN 0145-8892
    DOI 10.1111/jfpp.17268
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 3960: Show issues

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  8. Article ; Online: Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

    Sasikumar, Raju / Jaiswal, Amit K.

    Journal of Food Processing and Preservation. 2022 Nov., v. 46, no. 11 p.e17105-

    2022  

    Abstract: The effect of pediocin‐assisted thermosonication (PAT) treatment on physicochemical properties and shelf‐life enhancement of blood fruit juice was investigated. A comparison of PAT treatment with pasteurization was done based on antioxidant activity, ... ...

    Abstract The effect of pediocin‐assisted thermosonication (PAT) treatment on physicochemical properties and shelf‐life enhancement of blood fruit juice was investigated. A comparison of PAT treatment with pasteurization was done based on antioxidant activity, phytochemical retention, polyphenol oxidase residual activity, and microbial count of the juice. The optimized condition for PAT treatment was found at 50.92°C, 10.28 min, and 155.53 ppm of pediocin concentration. A comparative study of sensory attributes showed pasteurized juice to be significantly different (p < .05) from PAT and fresh juice characteristics. Storage study showed maximum quality changes in pasteurized juice than PAT juice. Weibull model satisfactorily represented the survival kinetics of Leuconostoc mesenteroides under PAT treatment with R² and RMSE values of 0.98 and 0.24 respectively. PAT treatment successfully retarded bacterial proliferation including spores of Alicyclobacillus acidoterrestris and, therefore, potentially be opted as an alternative to pasteurization by commercial organizations in fruit juice processing. PRACTICAL APPLICATIONS: The non‐thermal technologies have emerged intending to apply in the food processing industries. Ultrasound‐assisted with a mild heat and bacteriocin is one of the novel hurdle technologies, which can potentially improve the shelf life of fruit juice by inhibiting common spoilage microorganisms including spore‐forming bacteria. It also maintains fresh product characteristics up to a certain extent by keeping valuable phytonutrients and physiochemical properties intact. Therefore, the present study demonstrates the viability of a bacteriocin‐assisted thermosonication treatment on blood fruit juice which can be opted by commercial organizations as it delivers products with superior quality than the thermally processed ones.
    Keywords Alicyclobacillus acidoterrestris ; Leuconostoc mesenteroides ; Weibull statistics ; antioxidant activity ; bacteriocins ; blood ; catechol oxidase ; comparative study ; fruit juices ; heat ; pasteurization ; phytonutrients ; shelf life ; sonication ; spoilage ; ultrasonic treatment ; viability
    Language English
    Dates of publication 2022-11
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 243448-9
    ISSN 1745-4549 ; 0145-8892
    ISSN (online) 1745-4549
    ISSN 0145-8892
    DOI 10.1111/jfpp.17105
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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  9. Article ; Online: Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications

    Perera, Kalpani Y. / Jaiswal, Amit K. / Jaiswal, Swarna

    Foods. 2023 June 20, v. 12, no. 12

    2023  

    Abstract: Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have ... ...

    Abstract Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
    Keywords biocompatibility ; biodegradability ; biopolymers ; carrageenan ; cellulose ; chitosan ; industry ; polylactic acid ; starch
    Language English
    Dates of publication 2023-0620
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12122422
    Database NAL-Catalogue (AGRICOLA)

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  10. Article ; Online: A Review on Campylobacteriosis Associated with Poultry Meat Consumption

    Myintzaw, Peter / Jaiswal, Amit K. / Jaiswal, Swarna

    Food Reviews International. 2023 May 19, v. 39, no. 4 p.2107-2121

    2023  

    Abstract: The incident of Campylobacteriosis rate remains high in both the developed and developing world. Recent research showed that the handling, preparation, and consumption of poultry meat is the consequential root of the campylobacteriosis occurrence. The ... ...

    Abstract The incident of Campylobacteriosis rate remains high in both the developed and developing world. Recent research showed that the handling, preparation, and consumption of poultry meat is the consequential root of the campylobacteriosis occurrence. The consumers play a crucial role in the last line of defence against Campylobacteriosis. Habitually, consumers handle the food as they please in a domestic setting depending on the probable risk they perceived. Therefore, consumers’ food handling practices are the plausible risk factors that indicate exposure to this foodborne illness. Symptoms are commonly mild and denoted by diarrhoea, fever, nausea, abdominal pain, malaise, and vomiting. However, in some cases campylobacteriosis can be asymptomatic carriage stage yet the infection is associated with long-term sequelae, in particular, Guillain-Barré Syndrome (GBS), Reactive Arthritis (RA) and irritable bowel syndrome (IBS). Thus, the burden of the disease tremendously impacts on economy and victim’s living life with long-term disability. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handler and the importance of food safety with respect to Campylobacteriosis.
    Keywords arthritis ; campylobacteriosis ; complications (disease) ; diarrhea ; epidemiology ; fever ; food safety ; foodborne illness ; irritable bowel syndrome ; meat consumption ; nausea ; pain ; poultry meat ; risk ; poultry handling ; Campylobacter jejuni
    Language English
    Dates of publication 2023-0519
    Size p. 2107-2121.
    Publishing place Taylor & Francis
    Document type Article ; Online
    ZDB-ID 53834-6
    ISSN 1525-6103 ; 8755-9129
    ISSN (online) 1525-6103
    ISSN 8755-9129
    DOI 10.1080/87559129.2021.1942487
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    In stock of ZB MED Bonn / Germany

    Z 5497: Show issues

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