Találati lista | Tudóstér

1.

001-es BibID:	BIBFORM136157
Első szerző:	Adharsh, Ashok N.
Cím:	Extraction of Jackfruit seed protein: Structural and functional analysis / Adharsh Ashok N, Manmath D. Sontakke, Kshirod Kumar Dash, N. Afzal Ali, Rafeeya Shams, Ayaz Mukarram Shaikh, Kovacs Béla
Dátum:	2026
ISSN:	2772-753X
Megjegyzések:	Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine. The study aimed to isolate the protein from jackfruit seeds and analyse its physicochemical, structural, and functional properties. In this study, the protein was isolated from jackfruit seed flour using acid-alkali precipitation and microwave-assisted extraction at 800 W. Protein solubility (81.48%) was improved for microwave-assisted extraction compared to the acid-alkali precipitation method (79.48%). The scanning electron microscope analysis showed compact, aggregated, irregular, and elongated flaky protein structure for microwave-assisted extraction compared to acid-alkali precipitation jackfruit seed protein isolate (JSPI). The differential scanning calorimetry study indicated a higher denaturation temperature for microwave-assisted extraction JSPI (106?C) than acid-alkali precipitation JSPI (95?C). FTIR spectra showed nine bands in the acid-alkali precipitation protein, indicating a more complex structure than the microwave-assisted extraction JSPI (6 bands). The XRD diffractogram showed that both isolated proteins were amorphous. Protein isolated by microwave-assisted extraction exhibited enhanced overall properties, making it better suited for a wide range of food applications.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Jackfruit seeds Microwave extraction Acid-alkali precipitation Differential scanning calorimetry Emulsifying activity
Megjelenés:	Food Chemistry Advances. - 10 (2026), p. 1-11. -
További szerzők:	Sontakke, Manmath D. Dash, Kshirod Kumar Ali, N. Afzal Shams, Rafeeya Shaikh, Saima Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

2.

001-es BibID:	BIBFORM136194
Első szerző:	Ajay, Aswani
Cím:	Dietary influences on the gut-brain pathways: Mechanisms and therapeutic potential / Aswani Ajay, Supriya Singh Gaur, Jyoti Singh, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Shaikh Mukarram, Bela Kovacs
Dátum:	2026
ISSN:	2666-1497
Megjegyzések:	There is emerging evidence that the gut-brain axis can be significantly influenced through a gut friendly diet. Indeed, nutritional neuroscience holds a significant role in managing the gut brain axis and mental health disorders as numerous pathways, chiefly, neurological, humoral and immune pathways are involved in the bidirectional communication of gut and brain. Moreover, these pathways are interlinked with the gut microbiota, performing a synergistic effect on gut-brain axis. Consequently, nutrients and gut metabolites have become crucial for managing the gut-brain communication and thereby handling various mental health disorders. Furthermore, the incorporation of dietary interventions through special diets can efficiently contribute to the maintenance of gut-brain health. Apart from this, advanced nutritional therapies, i.e., nutritional psychiatry, microbial biotherapies have been shown promising effects on altered gut brain signalling and health. Nonetheless, the role of nutritional diet in managing the gut brain axis is yet to be discussed in detail. Additionally, there is a growing need to investigate the impact of nutrients on healthy gut-brain communication within the field of nutritional psychiatry. On account of these gaps and findings, this review highlights the importance of diet and nutrition on a healthy gut-brain axis through the mechanism of action of different nutritional compounds, impact of special diets and novel nutritional and psychobiotic influenced strategies.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Gut brain axis Gut friendly diet Mental health Mechanism of action Pathways Dietary interventions
Megjelenés:	Human Nutrition & Metabolism. - 43 (2026), p. 1-14. -
További szerzők:	Gaur, Supriya Singh Singh, Jyoti Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

3.

001-es BibID:	BIBFORM124938
035-os BibID:	(Scopus)85206948950
Első szerző:	Ajay, Aswani
Cím:	Chickpeas and Gut Microbiome: Functional Food Implications for Health / Aswani Ajay, Supriya Singh Gaur, Rafeeya Shams, Kshirod Kumar Dash, Shaikh Ayaz Mukarram, Béla Kovács
Dátum:	2024
ISSN:	2405-8440
Megjegyzések:	Chickpea is considered a rich source of nutrients, especially protein and dietary fibre. Besides, chickpea has potential benefits for the maintenance of gut health by improving intestinal integrity and serving as a source of energy for the gut microbiota. Moreover, chickpea consumption has been found to possess anti-cancer, anti-inflammatory, and antioxidant activity. On undergoing certain treatments like soaking, dehulling, roasting, and germination, the anti-nutritional profile of chickpeas can be reduced. Observing these benefits, this review explores the impact of chickpea and its components on maintaining gut health, emphasizing various benefits. Besides, the paper comprehensively covers the nutritional composition of chickpeas and factors influencing the bioavailability of its components concerning gut health. Additionally, it outlines the mechanisms through which chickpeas influence gastrointestinal health, providing valuable insights into complex processes and potential therapeutic applications. Furthermore, the review identifies contributions that can guide future research, encouraging further exploration of chickpeas' role in gut health and the development of interventions. As a result of the presented review, chickpeas can be used as an affordable source of food, which is nutritionally stable and prevents gastrointestinal diseases.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Chickpea Gut health dietary fibre functional food germination antinutritional profile
Megjelenés:	Heliyon. - 10 : 20 (2024), p. 1-14. -
További szerzők:	Gaur, Supriya Singh Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

4.

001-es BibID:	BIBFORM112719
035-os BibID:	(WoS)001014702800001 (Scopus)85163979242
Első szerző:	Ali, N. Afzal
Cím:	Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization : Physicochemical Properties and Characterization / N. Afzal Ali, Kshirod Kumar Dash, Vinay Kumar Pandey, Anjali Tripathi, Shaikh Ayaz Mukarram, Endre Harsányi, Béla Kovács
Dátum:	2023
ISSN:	1420-3049
Megjegyzések:	Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose's functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Poniol extract phytocompounds sucrose co-crystallization encapsulation
Megjelenés:	Molecules. - 28 : 12 (2023), p. 1-16. -
További szerzők:	Dash, Kshirod Kumar Pandey, Vinay Kumar Tripathi, Anjali Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

5.

001-es BibID:	BIBFORM118803
035-os BibID:	(Scopus)85187457783 (WoS)001183446800001
Első szerző:	Avinash, Pawar Gayatri
Cím:	Recent insights into the morphological, nutritional and phytochemical properties of Indian Gooseberry (Phyllanthus emblica) for the development of functional foods / Pawar Gayatri Avinash, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Diána Ungai, Endre Harsányi, Tejas Suthar, Béla Kovács
Dátum:	2024
ISSN:	2223-7747
Megjegyzések:	Aonla, commonly known as Indian gooseberry (Phyllanthus emblica), is a plant native to India with various therapeutic and dietary benefits. This review covers the taxonomical, morphological, and species-level classifications of aonla fruit, including its flower biology, maturation, harvesting, and yield metrics. It also discusses the nutritional, physicochemical, and phytochemical characteristics and the total antioxidant and antimicrobial activities and mineral compositions of several aonla fruit cultivars. Additionally, the health benefits of aonla are reviewed, including its analgesic, antipyretic, antioxidative, anti-inflammatory, anti-aging, ulcerogenic, chemo-protective, neuroprotective, free radical scavenging, hypoglycemic, and immunogenic properties, which make it beneficial in the treatment and prevention of various illnesses. Further, various forms of fruit extract are also considered to be beneficial for the improvement of plant and animal health. Overall, aonla is a valuable fruit with significant potential for use in improving human health.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Indian gooseberry nutritional value phytochemical properties antioxidants clinical studies
Megjelenés:	Plants-Basel. - 13 : 5 (2024), p. 1-19. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Ungai Diána (1980-) (agrármérnök) Harsányi Endre (1976-) (agrármérnök) Suthar, Tejas Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Other
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

6.

001-es BibID:	BIBFORM129514
Első szerző:	Babu, Ashley
Cím:	Review on encapsulating bioactive compounds in spices / Ashley Babu, Rafeeya Shams, Kshirod Kumar Dash, Omar Bashir, Shaikh Ayaz Mukarram, Béla Kovács
Dátum:	2025
ISSN:	2949-8244
Megjegyzések:	Spices are known for their valuable bioactive compounds offering significant health benefits. However, these compounds are prone to degradation and sensitivity to factors such as heat, light, oxygen, pH, temperature, moisture, and humidity, which limits their practical application. Encapsulation emerges as a highly effective method to protect these compounds. It involves emulsifying them and enveloping them in suitable coatings, shielding them from external and internal stressors. This approach not only improves stability and extends shelf life but also enhances bioavailability and preserves colour, flavour, aroma, and beneficial properties of spices. It additionally masks any undesirable odours or flavours, simplifying handling and application. The study explores a variety of encapsulation techniques, ranging from traditional methods like spray drying and freeze drying to advanced approaches such as supercritical fluid extraction and nano-emulsion technology. Each technique offers specific advantages tailored to the requirements of different applications, thereby expanding the potential uses of spice-derived compounds. The research underscores recent advancements in nano- and microemulsion techniques, showcasing their ability further to refine the preservation and effectiveness of bioactive compounds. This comprehensive analysis aims to enhance the utilization of spices in various industries, including food, pharmaceuticals, and nutraceuticals, by optimizing their preservation and application possibilities.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Encapsulation Nutraceuticals Functional ingredients Bioactive compounds Shelf life
Megjelenés:	Food and Humanity. - 4 (2025), p. 1-19. -
További szerzők:	Shams, Rafeeya Dash, Kshirod Kumar Bashir, Omar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

7.

001-es BibID:	BIBFORM125853
035-os BibID:	(Scopus)85209997486 (WoS)001367533800001
Első szerző:	Babu, Ashley
Cím:	Protein-polysaccharide complexes and conjugates : Structural modifications and interactions under diverse treatments / Ashley Babu, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Béla Kovacs
Dátum:	2024
ISSN:	2666-1543
Megjegyzések:	Proteins and polysaccharides are two essential biopolymers, each with unique functional properties. Proteins are known for their foaming, emulsifying, and gelling abilities but often face stability and solubility challenges, making them sensitive to environmental factors like light, temperature, and pH. In contrast, polysaccharides are known for their solubility and strong mechanical properties. When combined, these biopolymers demonstrate enhanced functional characteristics, a phenomenon known as synergy, which opens up various opportunities in the nutraceutical, pharmaceutical, and food industries. This review explores the interactions between proteins and polysaccharides through both covalent and non-covalent bonds. It examines how these biopolymers respond to external conditions such as temperature, pH, humidity, pressure, and salt concentration. Additionally, it briefly addresses how variations in concentration, ratios, and types within the biopolymers influence protein-polysaccharide interactions. Moreover, protein-polysaccharide complexes are extensively utilized in various applications that involve both sophisticated and conventional treatments including gamma irradiation, high-pressure processing, microwave heating, UV radiation, electron beam irradiation, pulsed electric fields, fermentation, and ultrasonication. Therefore, studying their behaviour and changes in interactions under different treatments is crucial. This review offers a brief overview of how these interactions are affected by various treatment processes.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Biopolymer Protein-polysaccharide complex Conjugates Intrinsic factors Pulsed electric field Ultrasonication
Megjelenés:	Journal of Agriculture and Food Research. - 18 (2024), p. 1-17. -
További szerzők:	Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

8.

001-es BibID:	BIBFORM128598
035-os BibID:	(Scopus)85218854441 (WoS)001438396900001
Első szerző:	Bahndral, Adity
Cím:	Microwave assisted extraction of chitosan from Agaricus bisporus: techno-functional and microstructural properties / Adity Bahndral, Rafeeya Shams, Kshirod Kumar Dash, Pintu Chaudhary, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2025
ISSN:	2666-8939
Megjegyzések:	Chitosan, a copolymer of glucosamine and N-acetyl glucosamine, is primarily derived from chitin. The present research was conducted to generate and analyze chitosan derived from white button mushroom waste (Agaricus bisporus) using microwave assisted extraction. Dried mushroom waste powder was demineralized in diluted acid using 3 M HCl in 1:10 w/v at 540 W for 8 min and deproteinated at 180 W using 10% NaOH in 1:10 w/v for 8 min to remove proteins and lipids. The extracted chitin was deacetylated using 50% NaOH in 1:20 w/v at 360 W to convert it into chitosan. Chitin from the aforesaid process was deacetylated in concentrated alkaline medium at 360 W for 8 min to yield chitosan by converting acetyl groups to -NH2 groups. The pH and solubility of fresh chitosan were 7.5 and 75%, respectively. Extracted chitosan had maximum 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of 53.97% and reducing power of 3.58. The microwave irradiation method produced chitosan having degree of deacetylation of 79.94% and crystallinity index of 1.09. The spectra bands confirmed existence of NH2, OH, Csingle bondO, CH, and Csingle bondN functional groups. The X-ray diffraction analysis of the chitosan sample discovered distinct peaks at 2? values between 10 and 20 ?, indicating its semi-crystalline nature.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk agaricus bisporus antioxidant activity chitosan crystallinity index degree of deacetylation microwave irradiation
Megjelenés:	Carbohydrate Polymer Technologies and Applications. - 9 (2025), p. 1-16. -
További szerzők:	Shams, Rafeeya Dash, Kshirod Kumar Chaudhary, Pintu Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

9.

001-es BibID:	BIBFORM120745
035-os BibID:	(Scopus)85191550851 (WoS)001235558800001
Első szerző:	Bahndral, Adity
Cím:	Microwave assisted extraction of cellulose from lemon grass : Effect on techno-functional and microstructural properties / Adity Bahndral, Rafeeya Shams, Kshirod Kumar Dash, N. Afzal Ali, Ayaz Mukarram Shaikh, Béla Kovács
Dátum:	2024
ISSN:	2666-1543
Megjegyzések:	The study focused on utilizing lemon grass straw to generate cellulose through the process of delignification, which involves the removal of hemicelluloses, followed by bleaching. The study involves the microwave-assisted alkali extraction, followed by characterizing the extracted material. At microwave power of 540 W using 8 % NaOH for 3 min for lignin removal and 540 W for 2 min for bleaching showed the maximum yield of 37.46 %. Fourier transform infrared spectroscopy is employed to analyze the physical properties of extracted cellulose, namely the hydroxyl (OH), carbonyl (C=O), C-H bonds, C-O and C-C bonds, and glycosidic linkage (C-O-C) within the cellulose polymer chain. The extracted cellulose exhibited excellent thermal stability, as indicated by its high breakdown temperature. The X-ray diffraction (XRD) analysis revealed prominent peaks at 14.8?, 16.5?, and 22.5?, demonstrating the presence of crystalline cellulose. The crystallinity index value of 70.02 % further confirmed the crystalline nature of the extracted cellulose.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Cellulose lemon grass straw extraction procedure microwave-assisted extraction
Megjelenés:	Journal of Agriculture and Food Research. - 16 (2024), p. 1-10. -
További szerzők:	Shams, Rafeeya Dash, Kshirod Kumar Ali, N. Afzal Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

10.

001-es BibID:	BIBFORM118989
035-os BibID:	(Scopus)85195092002 (WoS)001178828600003
Első szerző:	Bhagat, Vipal
Cím:	Economic analysis of potential of citrus and walnut fruits by artificial neural network / Vipal Bhagat, Sudhakar Dwivedi, Rafeeya Shams, Kshirod K. Dash, G. V. S. Bhagya Raj, Béla Kovács, Shaikh Ayaz Mukarram
Dátum:	2024
ISSN:	3004-9261
Megjegyzések:	South Asian countries have a wealth of opportunities to use the rainfed lands to the farmers' advantage with the largest amount of rainfed land. The economic circumstances of the farmers operating in these areas are appalling due to the inefficient use of these lands. The work reported in this paper was carried out in the Jammu, Kathua, and Udhampur districts of the Jammu division. Two horticultural crops, viz., citrus and walnuts, were discovered to be cultivated in the chosen sample location. The influence of several elements to the financial potential of these horticultural crops was investigated using production functional analysis and marginal value productivity (MVP). The use of artificial neural networks (ANNs) further assisted this. According to a production functional analysis, the main variables in the districts of Udhampur and Kathua are machine labour and fertilisers, followed by human labour and fertilisers in the Jammu district. However, sensitivity analysis revealed the importance of manure, fertilisers, and manpower. In the rainfed por-tions of Jammu division, manpower combined with fertilisers is often thought of as the key determining factor for the profitability of horticulture crops like citrus and walnut. The absence of better varieties was identified via Garett ranking as the main restriction, followed by a lack of knowledge and expensive inputs, respectively
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Rainfed region Production function analysis Marginal value productivity Artificial neural network Sensitivity analysis
Megjelenés:	Discover Applied Sciences. - 6 (2024), p. 1-16. -
További szerzők:	Dwivedi, Sudhakar Shams, Rafeeya Dash, Kshirod Kumar Raj, Bhagya Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

11.

001-es BibID:	BIBFORM131958
Első szerző:	Bhutani, Mitali
Cím:	Valorization of grape by-products: Insights into sustainable industrial and nutraceutical applications / Mitali Bhutani, Supriya Singh Gaur, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2025
ISSN:	2666-8335
Megjegyzések:	Grapes and their by-products are also considered abundant sources of protein, fatty acids, and a range of phytochemicals, e.g., resveratrol, quercetin, anthocyanins, procyanidins, catechin, kaempferol, etc. Indeed, researchers revealed several therapeutic advantages of grapes and their constituents, including the ability to fight oxidative stress, maintain heart health, lower inflammation, retard aging processes, and provide antimicrobial and blood sugar-lowering effects. Grapes and its derivatives are also being utilized in preparation of widely consumed products like wine, grape juice, raisins, fermented milk, jam etc. Owing to these benefits, its natural preservatives are gaining traction as a sustainable alternative to synthetic chemicals, contributing to cleaner and greener product formulations across industries. However, existing studies rarely emphasise all aspects of grapes and their by-products, especially its potential application in different sectors. This review integrates various new facets of grapes and their byproducts, highlighting their nutritional and phytochemical abundance while elucidating their therapeutic potential and numerous applications. By elucidating these advantages, the importance of grape derivatives and their role in fostering a healthier and more sustainable future can be emphasised. Accordingly, isolating additional bioactive compounds from grape derivatives holds significant potential to boost the economic value of grape cultivation, foster sustainability, and enhance public health through the advancement of novel therapeutic products
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Grape by-products Antioxidant properties Therapeutic potential Sustainability
Megjelenés:	Future Foods. - 12 (2025), p. 1-20. -
További szerzők:	Gaur, Supriya Singh Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

12.

001-es BibID:	BIBFORM119051
035-os BibID:	(Scopus)85195096470 (WoS)001178835600001
Első szerző:	Dar, Ishfaq Hamid
Cím:	Optimization of ultrasound-assisted extraction of Nigella sativa seed oil for enhancement of yield and antioxidant activity / Ishfaq Hamid Dar, Pir Mohammad Junaid, Saghir Ahmad, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2024
ISSN:	3004-9261
Megjegyzések:	The seeds of Nigella sativa have been shown to contain a number of constituents that have nutritional and therapeutic characteristics. The oil extracted from the seeds of Nigella sativa has been traditionally used in food systems with reference to its medicinal properties. The diferent bioactive compounds present in the Nigella sativa seed oil consist of polyphenols which ofer a fair amount of antioxidant activity to the oil. Most of these bioactive compounds are generally heat sensitive and prone to oxidation. During the processing and storage, there is loss of antioxidant activity of the oil and the associated bioactivity. This occurs primarily due to the efects of temperature and other environmental factors during processing and storage. Under this background, this study was undertaken with the aim of extracting the Nigella sativa seed oil in order to ensure the improved retention of antioxidant and bioactive characteristics in the essential oil. The extraction of Nigella sativa seed oil was carried out using ultrasound-assisted extraction technique using hexane as solvent. The process was optimized using response surface methodology in order to enhance the yield and antioxidant activity of the extracted Nigella sativa seed oil. The efect of diferent processing parameters was evaluated on the yield and antioxidant activity. The process variables included the extraction temperature, extraction time and solvent concentration. It was observed that all the factors had signifcant efect on the yield and antioxidant activity of the extracted Nigella sativa oil. The optimized conditions for maximizing the yield and antioxidant activity obtained were a solvent concentration of 42.82 mL/5 g of sample, the extraction temperature of 69.09 °C and extraction time of 86.60 min, which were validated and found close to the experiment values. Under this set of conditions, the yield was maximized to 34.53% with enhanced antioxidant activity, having IC50 value of 203.56 ?g/mL.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Antioxidant activity Extraction Nigella sativa Novel techniques Valorization
Megjelenés:	Discover Applied Sciences. - 6 : (2024), p. 1-15. -
További szerzők:	Junaid, Pir Mohammad Ahmad, Saghir Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon:

Rekordok letöltése

1 2 3 4

Corvina könyvtári katalógus v10.11.18-SNAPSHOT © 2024 Monguz kft. Minden jog fenntartva.