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1.

001-es BibID:BIBFORM132160
Első szerző:Borah, Hiya
Cím:Exploring the versatility of Magnetic Relaxation Switching (MRS) and CRISPR-based biosensors for the detection of foodborne pathogens; a comprehensive review / Hiya Borah, Omar Bashir, Prashant Anil Pawase, Imdad Ul Hoque Mondal, Szilvia Várallyay, Diána Ungai, Béla Kovács
Dátum:2025
ISSN:2772-5022
Megjegyzések:Food-borne pathogens such as E. coli., Salmonella, Listeria monocytogenes, Campylobacter jejuni are the common ones that pose a significant threat to human health and therefore require quick accurate affordable detection of food pathogens. Traditional pathogen identification procedures in foods are laborious and expensive and require specialized equipments. Magnetic Relaxation Switching (MRS) biosensors, which work by monitoring changes on dispersion, aggregation, or concentration change of magnetic nanoparticle (MNPs), have emerged as an potential alternative. Therefore, MNPs have gained wide applications due to the typical magnetic properties that may efficiently enhance the target, separate, and capture with high sensitivity. However, traditional MRS biosensors are often insensitive and unstable. The review, therefore, focuses on the latest development of CRISPR-Cas12aassisted MRS biosensors for improving food safety monitoring. The CRISPR-Cas12a system enhances pathogen detection by recognizing and cleaving target sequence with high precision. Lastly, the review sums up the improvements of different biosensors in comparison with conventional biosensors and shows the use of MNPs in theidentification process of various pathogens.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Magnetic Relaxation Switch biosensors (MRS)
Magnetic nano-particles (MNP)
Pathogen
Clustered regularly interspaced short palindromic repeats (CRISPR)
Megjelenés:Applied Food Research. - 5 : 2 (2025), p. 1-17. -
További szerzők:Bashir, Omar Pawase, Prashant Anil Mondal, Imdadul Hoque Várallyay Szilvia (1990-) (élelmiszerbiztonsági és -minőségi mérnök) Ungai Diána (1980-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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2.

001-es BibID:BIBFORM132226
035-os BibID:(WoS)001554247900001 (Scopus)105013517099
Első szerző:Das, Puja
Cím:Carbon quantum dots as emerging biosensors for food safety and environmental applications: Advances and challenges / Puja Das, Pinku Chandra Nath, Vinay Kumar Pandey, Rattan Singh, Sarvesh Rustagi, Ayaz Mukarram Shaikh, Béla Kovács
Dátum:2025
ISSN:2772-5022
Megjegyzések:Carbon quantum dots (CQDs) are the particles confined in all dimensions which often referred as zero dimensional nanomaterials. CQDs are becoming highly versatile nanomaterials because of their photocatalytic tunability, high biocompatibility, low cytotoxicity, and environmentally friendly synthesis pathways. This review provides a detailed overview of recent advances in the synthesis, functional properties, and application of CQDs as biosensors for food safety and environmental monitoring. Review classifies synthesis methods into top-down and bottom-up methods, with special focus on green and sustainable processes using biomass and food waste. CQDs' distinctive optical, antioxidant, and antimicrobial characteristics are discussed with respect to their applicability in food contaminant detection, heavy metal detection, pathogens, and food additive detection. In addition, their application in smart packaging and real-time indicators of spoilage is considered. Specific limitations including low fluorescence quantum yield, no reproducibility of synthesis, and a lack of long-term biosafety data have been critically assessed. Lastly, concluded by outlining future directions such as CQD-based wearable biosensor development and new functionalization strategies to further improve sensitivity and stability. This review gives an excellent insight into the use of CQDs as future-generation biosensing materials, providing a pathway towards their scale-up and secure application in food and environmental industries.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Carbon quantum dots
Nanomaterials
Biosensors
Food monitoring
Smart packaging
Megjelenés:Applied Food Research. - 5 : 2 (2025), p. 1-14. -
További szerzők:Nath, Pinku Chandra Pandey, Vinay Kumar Singh, Rattan Rustagi, Sarvesh Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:University of Debrecen Program for Scientific Publication
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3.

001-es BibID:BIBFORM134847
035-os BibID:(WoS)001615001900003 (Scopus)105021090435
Első szerző:Gupta, Rohit Kumar
Cím:Effectiveness of various plasma treatments on nutrient retention and food quality: A comprehensive review of applications and impact / Rohit Kumar Gupta, Rafeeya Shams, Adity Bahndral, Kshirod Kumar Dash, Prashant Anil Pawase, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:2025
ISSN:2772-5022
Megjegyzések:The growing need to find non-thermal processing technology has increased the pace of research on minimal processing, high-quality, and safe foods. Cold plasma (CP) has been one of such techniques, and it is promising as an environmentally friendly and energy efficient method with the ability to decontaminate food surfaces without affecting nutritional and sensory properties. This review thoroughly addresses the concepts, operation and various discharge setups of CP such as dielectric barrier discharge (DBD), corona discharge (CD), plasma jet (PJ), gliding arc discharge (GAD), microwave plasma (MP) and plasma-activated water (PAW) and its application prospects in food processing and preservation. The principles of the plasma generation and microbial inactivation mechanism are described, and it is highlighted that the reactive oxygen and nitrogen species (RONS) have a significant role in the process of adequately decontaminating. The effects of CP in the critical alteration of the major food components: proteins, lipids, carbohydrates, bioactive compounds are critically discussed, which proves the ability of the compound to change the physicochemical, rheological, and functional properties without significant thermal damage. Besides, the review indicates the versatility of CP in increasing shelf life, enhancing extraction performance, increasing starch and protein structures, and countering microbial and enzymatic degradation. Plasma efficacy is also addressed in terms of factors such as processing parameters, gas composition and characteristics of food matrix. In spite of the enormous industrial potential of CP, issues of equipment design, discharge uniformity and regulatory validation still exist. All in all, CP is a viable and controllable technology that unites food safety and quality preservation, and it gives a modernized alternative to traditional thermal treatments as well as establishing the future generations of food processing technologies.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Non-thermal technique
Food preservation
Food safety
Cold plasma
Non-thermal processing
Megjelenés:Applied Food Research. - 5 : 2 (2025), p. 1-21. -
További szerzők:Shams, Rafeeya Bahndral, Adity Dash, Kshirod Kumar Pawase, Prashant Anil Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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4.

001-es BibID:BIBFORM109940
035-os BibID:(WoS)001134244900001 (Scopus)85150866489
Első szerző:Pandey, Vinay Kumar
Cím:A systematic review on immunity functionalities and nutritional food recommendations to develop immunity against viral infection / Pandey, Vinay Kumar; Tripathi, Anjali; Srivastava, Shivangi; Pandey, Sneha; Dar, Aamir Hussain; Singh, Rahul; Duraisamy, Prabavathy; Singh, Poornima; Mukarram, Shaikh Ayaz
Dátum:2023
ISSN:2772-5022
Megjegyzések:Immunity plays a fundamental role in the maintenance and protection of the human body from infectious and pathogenic microorganisms. It requires regular intake of nutrients for proper functioning of the immune system. Due to an unbalanced lifestyle and consumption of ready-to-eat foods, immunity is being affected negatively. Inflammation and immunity are influenced by diet and nutrition. Simple sugars, trans fats, refined carbs, and processed meat, among other meals, may induce inflammation while simultaneously counteracting the anti-inflammatory benefits of omega-3 fatty acids. As a result, unhealthy food intake may enhance systemic inflammation in individuals, boosting the generation of IL-6. Dietary nutrition is a well-known aspect of immune system maintenance, with the significance of micronutrients prominently featured in a variety of scientific literary works. Currently, global population is susceptible viral infection such as COVID-19. This viral strain is directly attacking the immunity of the individual and bringing it at risk. When a patient's immune system isn't operating correctly, COVID-19 is thought to raise the harshness of the infection or make it more vulnerable to contagious diseases. This review paper will help in understanding the immune responses mechanism along with diet balance and maintaining the sufficiency of vitamins and minerals to fight against COVID-19 infection.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Unhealthy lifestyle,
Immunity maintenance
COVID-19
Systemic inflammation
Healthy Foods
Megjelenés:Applied Food Research. - 3 : 1 (2023), p. 1-13. -
További szerzők:Tripathi, Anjali Srivastava, Shivangi Pandey, Sneha Dar, Aamir Hussain Singh, Rahul Duraisamy, Prabavathy Singh, Poornima Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:NA
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5.

001-es BibID:BIBFORM125545
035-os BibID:(Scopus)85209365910 (WoS)001364024600001
Első szerző:Raj, Bhagya
Cím:Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin / G. V. S. Bhagya Raj, Kshirod Kumar Dash, Rafeeya Shams, Shaikh Ayaz Mukarram, Béla Kovács
Dátum:2024
ISSN:2772-5022
Megjegyzések:The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and with guar gum (UP). The influence of various hydrocolloids and temperatures on rheological properties of kiwi fruit puree was investigated using the Cross, Carreau, and modified Powell model. The apparent viscosity was decreased with increase in shear rate and rise of temperature. The incorporation of hydrocolloid also increased viscosity of prepared puree. Cross model (R2>0.989) found to fit the apparent viscosity with respect to shear rate. The flow behaviour index of four kiwi fruit puree samples was found to be less than one depicting pseudoplastic fluid with shear thinning behaviour. For dynamic rheology study in the frequency range of 1?60 rad/s, the storage modulus was higher than loss modulus at specific frequency that implies, elastic properties of puree were dominant over the viscous ones suggesting the weak gel-like network of kiwi fruit puree. The glass transition temperature of prepared kiwi fruit leathers ranged from 59-64 ?C. The in vitro betacyanin release from the leather sample was studied and Peppas-Sahlin model was observed to be one of the ideal model when compared with the other kinetic models. The development of kiwi fruit leather with hydrocolloids and betacyanin microcapsules represented a successful strategy to create a functional snack that combines health benefits with consumer-desirable sensory attributes.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Controlled release
texture enhancement
cross model
shelf life
elasticity and firmness
Megjelenés:Applied Food Research. - 4 : 2 (2024), p. 1-11. -
További szerzők:Dash, Kshirod Kumar Shams, Rafeeya Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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6.

001-es BibID:BIBFORM125542
035-os BibID:(Scopus)85208173437 (WoS)001353708100001
Első szerző:Shabir, Irtiqa
Cím:Bioactive potential of punicalagin: A comprehensive review / Irtiqa Shabir, Aamir Hussain Dar, Kshirod Kumar Dash, Sobiya Manzoor, Shivangi Srivastava, Vinay Kumar Pandey, Rafeeya Shams, Iqra Bashir, Shafat Ahmad Khan, Shaikh Ayaz Mukarram, Béla Kovács
Dátum:2024
ISSN:2772-5022
Megjegyzések:Pomegranates comprise bioactive components including polyphenols, tannins, and anthocyanins, which have demonstrated beneficial health effects. Pomegranates also act as a preventative measure for a variety of ailments, as per the promising results from human trials. Pomegranate juice consumption has shown promising outcomes in clinical trials against various diseases, including diabetes, prostate cancer, and cardiovascular disorders, and could be attributed to the punicalagin content of the juice. Punicalagin, a hydrolyzable tannin, is abundant in pomegranate juice and extracts. This review gives insight into the bioactive potential of punicalagin in the prevention of chronic ailments. The review includes the research conducted on punicalagin during 2010?2024. The origins of punicalagin, its method of action, and its therapeutic potential for diabetes, cardiovascular disease, cancer, neuroprotection, obesity, and respiratory illnesses are all discussed in this study. The antioxidant, antiinflammatory, anti-cancer, and cardioprotective properties of punicalagin have been investigated. Punicalagin reduces inflammation by inhibiting multiple enzymes. Its potential to trigger cancer cell apoptosis may make it anti-cancer. Punicalagin reduces oxidative stress and improves endothelial function, enhancing cardiovascular health. Recent studies have shown that punicalagin has an excellent bioactive as well as therapeutic potential, and it has been suggested as a safe alternative for chemoprevention. As a natural substance, punicalagin shows potential for improving health in several ways. Its therapeutic potential and methods of action, however, need further investigation.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Pomegranate compounds
Antioxidant properties
Polyphenols
Phytochemicals
Megjelenés:Applied Food Research. - 4 : 2 (2024), p. 1-11. -
További szerzők:Dar, Aamir Hussain Dash, Kshirod Kumar Manzoor, Sobiya Srivastava, Shivangi Pandey, Vinay Kumar Shams, Rafeeya Bashir, Iqra Khan, Shafat Ahmad Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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7.

001-es BibID:BIBFORM123231
035-os BibID:(WoS)001297812700001 (Scopus)85201319396
Első szerző:Singh, Harmanjot
Cím:Effect of Chitosan Based Edible Coating in Management of Post Harvest Losses in Papaya : A Comprehensive Review / Harmanjot Singh, Jasleen Kaur Bhasin, Kshirod Kumar Dash, Rafeeya Shams, Ayaz Mukarram shaikh, Kovács Béla
Dátum:2024
ISSN:2772-5022
Megjegyzések:Chitosan is a biopolymer abundantly present in the exoskeletons of crustaceans like shrimp and crabs. Chitosan is derived from chitin by a process called deacetylation, which includes demineralization, deproteinization, and deacetylation steps. Its many attributes, including biodegradability, biocompatibility, and antibacterial action, have made it extensively useful in food processing sector. Chitosan, due to its different reactive groups (primary -OH, secondary -OH, and -NH2), has been discovered to impede the growth of wide range of fungi and both gram-positive and gram-negative bacteria. This is achieved through electrostatic interactions with the cell wall, cell membrane, and cytoplasmic components of the microorganisms. Papaya is a significant tropical fruit belonging to the genus Carica. Post-harvest losses in papaya are high, owing to factors such as physical damage, microbial proliferation, and moisture depletion. Utilizing chitosan coating, either alone or in combination with other preservative components, has been discovered to effectively mitigate these variables, resulting in decreased post-harvest losses and enhanced papaya shelflife. The review analyzes the impact of chitosan coating on the antibacterial characteristics, quality preservation, and decrease of post-harvest losses in papaya. Applying a chitosan coating on papaya has great potential in enhancing the sustainability of papaya production and supply.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Chitosan
edible coating
papaya
antimicrobial properties
post harvest loss
Megjelenés:Applied Food Research. - 4 : 2 (2024), p. 1-16. -
További szerzők:Bhasin, Jasleen Kaur Dash, Kshirod Kumar Shams, Rafeeya Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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