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001-es BibID:	BIBFORM109940
035-os BibID:	(cikkazonosító)100291 (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 Other
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM116315
035-os BibID:	(cikkazonosító)e22438 (WoS)001132082100001 (Scopus)85178351825
Első szerző:	Singh, Poornima
Cím:	Ultrasound-assisted extraction of phytochemicals from green coconut shell: Optimization by integrated artificial neural network and particle swarm technique / Poornima Singh, Vinay Kumar Pandey, Sourav Chakraborty, Kshirod Kumar Dash, Rahul Singh, Ayaz Mukarram shaikh, Kovács Béla
Dátum:	2023
ISSN:	2405-8440
Megjegyzések:	This study employs artificial neural network (ANN) and particle swarm optimization (PSO) to maximize antioxidant and antimicrobial activity from green coconut shells. Phytochemical analysis was carried out on the extract obtained from ultrasound-assisted extraction performed at different combinations of time (10, 20, and 30 min), temperature (30, 35, and 40 degrees C), and the ratio of solid-solvent (1:10, 1:20, and 1:30 g/ml). The presence of these bioactive compounds exhibits antimicrobial and antioxidant activities. Quantitative analysis showed that the total phenolic compounds ranged from 7.08 to 33.46 mg GAE/g, flavonoids ranged from 2.09 to 28.46 mg QE/g, tannins ranged from 70.5 to 141.09 mg TAE/g, and antioxidant activity of 49.98-66.1 %. The FTIR analysis detected the presence of C--O, O-H, and C-H bonds. The optimized condition of ultrasound-assisted extraction (UAE) was compared with the optimized condition of the microwave. The result of ultrasound-assisted extraction was observed to be better than microwave-assisted extraction.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Green coconut shell Phytochemicals Ultrasound-assisted extraction Particle swarm optimization Artificial neural network
Megjelenés:	Heliyon. - 9 : 12 (2023), p. 1-16. -
További szerzők:	Pandey, Vinay Kumar Chakraborty, Sourav Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM110730
035-os BibID:	(cikkazonosító)1243 (Scopus)85156137877 (WoS)000979135200001
Első szerző:	Singh, Rahul
Cím:	Microwave-assisted phytochemical extraction from walnut hull and process optimization using Box-Behnken Design (BBD) / Singh, Rahul; Singh, Poornima; Pandey, Vinay Kumar; Dash, Kshirod Kumar; Mukarram, Shaikh Ayaz; Harsányi, Endre; Kovács, Béla
Dátum:	2023
ISSN:	2227-9717
Megjegyzések:	The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extraction (MAE) as an emerging technology. Further, the MAE process was optimized using a Box?Behnken Design (BBD) of response surface methodology (RSM). The variables in MAE process optimization were microwave power, microwave time, solvent volume, and raw material particle size. The result indicated that MAE produces a higher extraction yield compared to the conventional method. The RSM analyses showed an increase in extract yield, total phenolic content, and total flavonoid content, along with antioxidant activity. The optimized condition parameters of MAE were reported to be 363.64-watt microwave power, 3.133 min, 39.999 mL/g solvent volume, and 150 ?m particle size, the extract yield was 39.65%, followed by total phenol content of 83.535 mgGAE/g, and total flavonoid content was 18.98 mgQAE/g, while antioxidant activity was 76.298%. Additionally, the optimized sample was characterized using SEM and GC-MS.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk walnut hull microwave-assisted extraction conventional method antioxidant
Megjelenés:	Processes. - 11 : 4 (2023), p. 1-18. -
További szerzők:	Singh, Poornima Pandey, Vinay Kumar Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA funding scheme Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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