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1.

001-es BibID:BIBFORM128973
Első szerző:Rakholiya, Kalpna D.
Cím:Chapter 12: Medicinal plants as alternative sources of therapeutics against multidrug resistant pathogenic microorganisms based on their antimicrobial potential and synergistic properties / Kalpna D. Rakholiya, Mital J. Kaneria, Ayaz Mukarram Shaikh, Sangram S. Wandhekar, Sumitra V. Chanda
Dátum:2025
Megjegyzések:The increasing prevalence of multidrug resistant pathogenic microorganisms poses significant challenges for developing effective treatments. Medicinal plants have emerged as promising sources of new antimicrobial compounds, offering synergistic properties to combat these resistant microorganisms. This chapter reviews the antimicrobial properties of various medicinal plants, including extracts and essential oils (EOs), and their potential to enhance conventional antimicrobial efficacy. A key focus is the synergistic potential of plant-derived antimicrobials, exploring how combining plant extracts or EOs with conventional antibiotics can improve antimicrobial efficacy and overcome resistance mechanisms. Emphasizing the importance of identifying and isolating new bioactive compounds from medicinal plants, this chapter highlights their therapeutic potential as antimicrobials or as agents to modify antibiotic resistance. The need for extensive in vitro and in vivo testing to select safe and effective compounds is also discussed. Applications of plant-based antimicrobials in the food, cosmetic, and pharmaceutical industries underscore their versatility and commercial potential.
ISBN:978-0-443-29044-2
Tárgyszavak:Agrártudományok Élelmiszertudományok könyvfejezet
könyvrészlet
Megjelenés:Fighting multidrug resistance with herbal extracts, essential oils and their components / ed. Mahendra Rai. - p. 271-289. -
További szerzők:Kaneria, Mital J. Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Wandhekar, Sangram S. (1997-) (phd student) Chanda, Sumitra V.
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2.

001-es BibID:BIBFORM121996
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Raman spectroscopy methods in honey characterization, authentication and adulteration / Ayaz Mukarram Shaikh, Lipsa Rani Panda, Tejas Suthaar, Sangram S. Wandhekar, Bela Kovacs, Tridip Boruah, Jalal Uddin, Gulzar Ahmad Nayik, Seema Ramniwas, Rattan Singh
Dátum:2024
Megjegyzések:Honey is a complex yet natural food product with liquid properties pro- duced by the actions of honeybees. In order to make this nutritious food, sweetened sap is blended with juices originating from gastrointestinal tracks and sputtered into wax beehives. As a result of climate fluctuations, moisture is lost from this initial sweet secretory mix. After being gathered in hives, the nectar thickens and becomes dense, with a final water content of 17%18%, initially ranging from 30% to 70%, depending on the plant source. As the mixture matures, the enzymes in the stomach ripen it into its final form, which has pre- viously been shown to contain amino acids, organic acids, water, proteins, fruc- tose, sucrose, glucose, maltose, and minerals (Doner, 1977; Mesallam & El- Shaarawy, 1987). The presence of bioactive substances in honey significantly fulfils nutritional requirements, offers essential nutrients, and concurrently bestows potent medicinal properties. These properties include antibacterial, antioxidant and antiinflammatory effects and the capacity to reduce ulcers, reg- ulate lipid profiles and blood sugar, and enhance risk factors associated with car- diovascular irregularities.
ISBN:978-0-443-13175-2
Tárgyszavak:Agrártudományok Élelmiszertudományok könyvfejezet
könyvrészlet
Megjelenés:Advanced techniques of honey analysis: Characterization, Authentication, and Adulteration / ed. Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda. - p. 243-257. -
További szerzők:Panda, Lipsa Rani Suthar, Tejas Wandhekar, Sangram S. (1997-) (phd student) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Boruah, Tridip Uddin, Jalal Nayik, Gulzar Ahmad Ramniwas, Seema Singh, Rattan
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3.

001-es BibID:BIBFORM120697
035-os BibID:(Scopus)85194403911 (WoS)001233105000001
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Global Perspectives on the Medicinal Implications of Green Walnut and Its Benefits : a Comprehensive Review / Shaikh Ayaz Mukarram, Sangram S. Wandhekar, Abdelhakam Esmaeil Mohamed Ahmed, Szilvia Várallyay, Vinay Kumar Pandey, Prokisch József, Kovács Bela
Dátum:2024
ISSN:2311-7524
Megjegyzések:Green walnuts have been valued for their health and medicinal effects for many years. Green walnuts have several bioactive metabolites, including polyphenols, flavonoids, and tannins, that have antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. With previous records of increased inclination towards natural or botanical sources of therapeutics, green walnuts have regained the uniqueness of therapeutic prominence globally. This comprehensive review provides a deep understanding of the use of green walnut (Juglans regia L.) around the globe and shows its potential pharmacological benefits. It explores the different therapeutic and medicinal uses of green walnuts, including their historical use in traditional medicine throughout different continents and regions, including Asia, Europe, America, Africa, and the Middle East. This review also provides the substantial studies conducted on green walnuts, which investigate the bioactive substances found in various parts of the walnut tree, including the kernel, shell, leaves, shoots, bark, and roots, indulging in their health advantages. It also diversifies the antibacterial, antioxidant, anti-inflammatory, cardiovascular, and antihypertensive activities of the green walnut, which clearly shows the prospective use of the walnut in nutraceutical and medicinal applications. This review continues by emphasizing the necessity for further research to focus on and attract global researchers to aim for a detailed understanding of the pharmacological implications of green walnuts and enhance their use in traditional and modern medicine.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
medicinal applications
antioxidants
phytonutrients
bioactivities
disease prevention
Megjelenés:Horticulturae. - 10 : 5 (2024), p. 1-24. -
További szerzők:Wandhekar, Sangram S. (1997-) (phd student) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Várallyay Szilvia (1990-) (élelmiszerbiztonsági és -minőségi mérnök) Pandey, Vinay Kumar Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
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4.

001-es BibID:BIBFORM120480
035-os BibID:(Scopus)85191626842 (WoS)001211456500001
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Exploring the Ecological Implications, Gastronomic Applications,and Nutritional and Therapeutic Potential ofJuglans regiaL.(Green Walnut) : A Comprehensive Review / Mukarram Shaikh Ayaz, Wandhekar Sangram S., Ahmed Abdelhakam Esmaeil Mohamed, Pandey Vinay Kumar, Csaba Oláh, Lajos Daróczi, József Prokisch, Harsányi Endre, Bela Kovács
Dátum:2024
ISSN:2072-6643
Megjegyzések:The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
green walnut
therapeutic uses
culinary applications
ecological aspects
circular economy
Megjelenés:Nutrients. - 16 : 8 (2024), p. 1-23. -
További szerzők:Wandhekar, Sangram S. (1997-) (phd student) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Pandey, Vinay Kumar Oláh Csaba Daróczi Lajos (1961-) (agrár) Prokisch József (1966-) (vegyész) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
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5.

001-es BibID:BIBFORM136081
Első szerző:Wandhekar, Sangram S. (phd student)
Cím:The futuristic trend of edible and biodegradable food packaging, its impact and need: a review / Sangram Wandhekar, Kshirsagar R. B., Ayaz Mukarram Shaikh, B. M. Patil, S. T. Shinde1, Agarkar B. S., Bela Kovacs
Dátum:2026
ISSN:2731-4286
Megjegyzések:The demand for sustainable and eco-friendly packaging is increasing with the growing environmental concerns caused by single-use plastic packaging and utensils. To meet the changing demands of the market, including consumer preferences for healthy, high-quality food products, safety, and reduced environmental impact of plastic packaging, there is a need for innovations in the food packaging sector. Change towards sustainable and green packaging intends to reduce the environmental effects by incorporating edible or biodegradable materials, natural additives, utilizing plant parts and agricultural waste. The combination of active, intelligent and sustainable packaging technologies results in a multifunctional food-packaging system with no negative interactions between components, signifying an important milestone toward a more sustainable future in the food sector. Sustainable packaging manufactured from natural, biodegradable materials offers benefits and reduces waste. In this paper negative impact of conventional packaging, need of alternative packaging, materials required for edible and biodegradable packaging, manufacturing processes, applications, suitability for various uses, regulations, challenges and opportunities are explored. The significance of edible and biodegradable packaging lies in its potential to transform the food industry. This innovative approach addresses the growing concerns about plastic pollution and food safety, making it a pivotal component of modern food packaging strategies.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Packaging
Edible
Biodegradable
Sustainability
Pollution
Megjelenés:Discover Food. - "Accepted by Publisher" (2026), p. 1-46. -
További szerzők:Kshirsagar, Rajesh B. Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Patil, B. M. Shinde, S. T. Agarkar, B. S. Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
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6.

001-es BibID:BIBFORM134196
035-os BibID:(Scopus)105025938341 (WoS)001646935200001
Első szerző:Wandhekar, Sangram S. (phd student)
Cím:Development of Biodegradable Cups from Corn and Fruit Processing Waste and Its Characterization: A Sustainable Approach / Sangram S. Wandhekar, Rajesh B. Kshirsagar, Surendra K. Sadawarte, Rinkesh A. Gosavi, Vaszko Gabor, Ayaz Mukarram Shaikh, Kovács Bela
Dátum:2025
ISSN:2673-6209
Megjegyzések:Single-use plastic cups and packaging materials pose severe environmental challenges due to their persistent nature and harmful impact on ecosystems and wildlife. Simultaneously, the indiscriminate disposal and burning of agricultural and food processing biomass contribute significantly to pollution. Among this biomass, waste generated from corn and fruit processing is produced in substantial quantities and is rich in natural fibres, making it a potential source for developing biodegradable products. This study focuses on the development of biodegradable cups using corn cob powder, mango peel powder, and pineapple peel powder through hot-press compression and moulding technology. The formulation was optimized using response surface methodology, with independent variables, i.e., corn cob (20?40 g), mango peel (30?50 g), and pineapple peel (20?30 g). The responses evaluated including hardness, colour (L* value), and water-holding capacity. The model was fitted using a second-order polynomial equation. Optimum results were achieved with 34 g of corn cob, 40 g of mango peel, and 26 g of pineapple peel powder, yielding a maximum hardness of 2.41 kg, an L* value of 47.03, and a water-holding capacity of 18.25 min. The optimized samples further underwent characterization of physical properties, functional groups, lattice structure, surface morphology, and biodegradability. Colour parameters were recorded as L* = 47.03 ? 0.021, a* = 10.47 ? 0.041, and b* = 24.77 ? 0.032. Textural study revealed a hardness of 2.411 ? 0.063 and a fracturability of 2.635 ? 0.033. The developed biodegradable cup had a semicrystalline nature with a crystallinity index of 44.4%. Soil burial tests confirmed that the developed cups degraded completely within 30 days. These findings highlight the potential of corn and fruit processing waste for developing eco-friendly, biodegradable cups as sustainable alternatives to single-use plastics.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
biodegradable cups
ecofriendly
optimization
processing waste
response surface methodology
Megjelenés:Macromol. - 5 : 4 (2025), p. 1-17. -
További szerzők:Kshirsagar, Rajesh B. Sadawarte, Surendra K. Gosavi, Rinkesh A. Vaszkó Gábor 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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