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Article ; Online: Monitoring the lipid oxidation and fatty acid profile of oil using algorithm-assisted surface-enhanced Raman spectroscopy

Nagpal, Tanya / Yadav, Vikas / Khare, Sunil K. / Siddhanta, Soumik / Sahu, Jatindra K.

Food Chemistry. 2023 Dec., v. 428 p.136746-

2023

Abstract: Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) ...

Abstract	Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ. In the study, plasmon-tuned and biocompatible Ag@Au core–shell nanoparticle-based SERS substrates were used to obtain optimum enhancement despite matrix interference to efficiently detect the oil components. The potent combination of SERS and the Artificial Neural Network (ANN) method could determine the fatty acid profile and PV with upto 99% accuracy. Moreover, the SERS-ANN method could quantify the low level of trans fats, i.e., < 2%, with 97% accuracy. Therefore, the developed algorithm-assisted SERS system enabled the sleek and rapid monitoring and on-site detection of oil oxidation.
Keywords	Raman spectroscopy ; chemometrics ; fatty acid composition ; food chemistry ; lipid peroxidation ; neural networks ; oils ; oxidation ; peroxide value ; risk ; Surface-enhanced Raman spectroscopy ; Edible oil ; Lipid oxidation ; Principal component analysis ; Artificial neural network
Language	English
Dates of publication	2023-12
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.136746
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Process optimization and characterization of hydrolysate from underutilized brown macroalgae (Padina tetrastromatica) after fucoidan extraction through subcritical water hydrolysis.

Hans, Nidhi / Solanki, Divyang / Nagpal, Tanya / Amir, Hirah / Naik, Satyanarayan / Malik, Anushree

Journal of environmental management

2023 Volume 349, Page(s) 119497

Abstract: The growing demand for macroalgal biomass as a source of proteins, peptides, and amino acids is garnering attention for their biological and functional properties. This study depicts the use of emerging green techniques, i.e. subcritical water, to ... ...

Abstract	The growing demand for macroalgal biomass as a source of proteins, peptides, and amino acids is garnering attention for their biological and functional properties. This study depicts the use of emerging green techniques, i.e. subcritical water, to hydrolyze protein from Padina tetrastromatica. The biomass was treated with subcritical water at varying temperatures between 100 and 220 °C for 10-40 min at a biomass to water proportion of 1:50 (w/v) and pressure of 4.0 MPa. The optimum conditions for recovering the maximum protein (127.2 ± 1.1 mg g
MeSH term(s)	Hydrolysis ; Water/chemistry ; Seaweed ; Acetylcholinesterase ; Antioxidants/chemistry ; Amino Acids/chemistry ; Peptides/chemistry
Chemical Substances	Water (059QF0KO0R) ; fucoidan (9072-19-9) ; Acetylcholinesterase (EC 3.1.1.7) ; Antioxidants ; Amino Acids ; Peptides
Language	English
Publishing date	2023-11-09
Publishing country	England
Document type	Journal Article
ZDB-ID	184882-3
ISSN	1095-8630 ; 0301-4797
ISSN (online)	1095-8630
ISSN	0301-4797
DOI	10.1016/j.jenvman.2023.119497
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Article ; Online: Monitoring the lipid oxidation and fatty acid profile of oil using algorithm-assisted surface-enhanced Raman spectroscopy.

Nagpal, Tanya / Yadav, Vikas / Khare, Sunil K / Siddhanta, Soumik / Sahu, Jatindra K

Food chemistry

2023 Volume 428, Page(s) 136746

Abstract	Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ. In the study, plasmon-tuned and biocompatible Ag@Au core-shell nanoparticle-based SERS substrates were used to obtain optimum enhancement despite matrix interference to efficiently detect the oil components. The potent combination of SERS and the Artificial Neural Network (ANN) method could determine the fatty acid profile and PV with upto 99% accuracy. Moreover, the SERS-ANN method could quantify the low level of trans fats, i.e., < 2%, with 97% accuracy. Therefore, the developed algorithm-assisted SERS system enabled the sleek and rapid monitoring and on-site detection of oil oxidation.
MeSH term(s)	Spectrum Analysis, Raman/methods ; Fatty Acids ; Nanoparticles ; Oxidation-Reduction ; Algorithms ; Metal Nanoparticles/chemistry
Chemical Substances	Fatty Acids
Language	English
Publishing date	2023-06-26
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.136746
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food

Nagpal, Tanya / Alam, Shahenvaz / Khare, Sunil K. / Satya, Santosh / Chaturvedi, Shivani / Sahu, Jatindra K.

Journal of food science and technology. 2022 Jan., v. 59, no. 1

2022

Abstract: Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance ... ...

Abstract	Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Psidium guajava leaves extract-treated sunflower oil on oxidative stability and acrylamide content in pooris a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles. P. guajava leaves contain 173.33 ± 1.95 mg GAE/g extract total phenolic content and 20.43 ± 0.25 mg RUE/g extract total flavonoid content. Some of the phytochemicals in the extract were identified and quantified by HPTLC. P. guajava leaves extract (1 g) contained 0.039 mg gallic acid, 0.196 mg rutin, 0.021 mg naringenin, 0.059 mg ferulic acid. The IC₅₀ values for guava leaves extract, BHT, and ascorbic acid were 61.4, 30.4, 26.6 µg/mL, respectively. The peroxide and p-anisidine values indicated that P. guajava leaves extract inhibited lipid oxidation and provided oxidative stability. Pooris fried in P. guajava leaves extract-treated, BHT treated sunflower oil contained a lower acrylamide than pooris fried in control sunflower oil.
Keywords	Maillard reaction ; Psidium guajava ; acrylamides ; antioxidants ; ascorbic acid ; butylated hydroxytoluene ; ferulic acid ; fried foods ; gallic acid ; guavas ; lipid peroxidation ; naringenin ; neurotoxicity ; oxidation ; oxidative stability ; rutin ; staple foods ; sunflower oil ; India
Language	English
Dates of publication	2022-01
Size	p. 86-94.
Publishing place	Springer India
Document type	Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-021-04984-y
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications.

Alam, Shahenvaz / Nagpal, Tanya / Singhal, Rekha / Kumar Khare, Sunil

Bioresource technology

2021 Volume 339, Page(s) 125599

Abstract: L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics ...

Abstract	L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics are conferred by the immobilization of enzymes on a suitable matrix. The present study aimed to immobilize the L-asparaginase enzyme on magnetic nanoparticles to reduce acrylamide content in the food system. Immobilized preparations were characterized using SEM, TEM, FTIR, UV-spectrometry, and XRD diffraction analyses. These nanoparticles enhanced the thermal stability of the enzyme up to four-fold at 70 °C compared to the free enzyme. Kinetic parameters exhibited an increase in V
MeSH term(s)	Acrylamide ; Asparaginase/metabolism ; Catalysis ; Enzyme Stability ; Enzymes, Immobilized/metabolism ; Kinetics ; Magnetite Nanoparticles
Chemical Substances	Enzymes, Immobilized ; Magnetite Nanoparticles ; Acrylamide (20R035KLCI) ; Asparaginase (EC 3.5.1.1)
Language	English
Publishing date	2021-07-17
Publishing country	England
Document type	Journal Article
ZDB-ID	1065195-0
ISSN	1873-2976 ; 0960-8524
ISSN (online)	1873-2976
ISSN	0960-8524
DOI	10.1016/j.biortech.2021.125599
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

Nagpal, Tanya / Sahu, Jatindra K / Khare, Sunil K / Bashir, Khalid / Jan, Kulsum

Journal of food science. 2021 Dec., v. 86, no. 12

2021

Abstract: Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions ... ...

Abstract	Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non‐government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a “REPLACE” action plan to eliminate trans‐fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait‐enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans‐fat with saturated fats. Interesterification and oleogelation are in‐trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
Keywords	World Health Organization ; fats and oils industry ; firmness ; food availability ; food industry ; food intake ; fractionation ; human health ; hydrogenation ; nutritive value ; oxidative stability ; plasticity ; trans fatty acids
Language	English
Dates of publication	2021-12
Size	p. 5159-5174.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.15977
Database	NAL-Catalogue (AGRICOLA)

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Article: Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications

Alam, Shahenvaz / Nagpal, Tanya / Singhal, Rekha / Kumar Khare, Sunil

Bioresource technology. 2021 Nov., v. 339

2021

Abstract	L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics are conferred by the immobilization of enzymes on a suitable matrix. The present study aimed to immobilize the L-asparaginase enzyme on magnetic nanoparticles to reduce acrylamide content in the food system. Immobilized preparations were characterized using SEM, TEM, FTIR, UV-spectrometry, and XRD diffraction analyses. These nanoparticles enhanced the thermal stability of the enzyme up to four-fold at 70 °C compared to the free enzyme. Kinetic parameters exhibited an increase in Vₘₐₓ, Kₘ, and catalytic efficiency by ~ 38% than the free counterpart. The immobilized preparations were reusable for up to five cycles. Moreover, their application in the pre-treatment coupled with blanching of potato chips led to a significant reduction (greater than 95%) of acrylamide formation.
Keywords	acrylamides ; asparaginase ; catalytic activity ; magnetism ; potatoes ; thermal stability ; ultraviolet-visible spectroscopy
Language	English
Dates of publication	2021-11
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1065195-0
ISSN	1873-2976 ; 0960-8524
ISSN (online)	1873-2976
ISSN	0960-8524
DOI	10.1016/j.biortech.2021.125599
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives.

Nagpal, Tanya / Sahu, Jatindra K / Khare, Sunil K / Bashir, Khalid / Jan, Kulsum

Journal of food science

2021 Volume 86, Issue 12, Page(s) 5159–5174

Abstract	Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
MeSH term(s)	Eating ; Fatty Acids ; Food Supply ; Humans ; Hydrogenation ; Trans Fatty Acids/adverse effects
Chemical Substances	Fatty Acids ; Trans Fatty Acids
Language	English
Publishing date	2021-11-23
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.15977
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Article: Effect of

Nagpal, Tanya / Alam, Shahenvaz / Khare, Sunil K / Satya, Santosh / Chaturvedi, Shivani / Sahu, Jatindra K

Journal of food science and technology

2021 Volume 59, Issue 1, Page(s) 86–94

Abstract	Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Supplementary information: The online version contains supplementary material available at (10.1007/s13197-021-04984-y).
Language	English
Publishing date	2021-01-26
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-021-04984-y
Database	MEDical Literature Analysis and Retrieval System OnLINE

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