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- 검색키워드
- 저자 : Prabhat K. Nema (검색결과 3 건)
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Shweta Suri,Anupama Singh,Prabhat K. Nema 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.13
Citrus fruits are well known for their medicinaland therapeutic potential due to the presence of immensebioactive components. With the enormous consumption ofcitrus juice, citrus processing industries are focused on theproduction of juice but at the same time, a large amount ofwaste is produced mainly in the form of peel, seeds,pomace, and wastewater. This waste left after processingleads to environmental pollution and health-related hazards. However, it could be exploited for the recovery ofessential oils, pectin, nutraceuticals, macro and micronutrients,ethanol, and biofuel generation. In view of theimportance and health benefits of bioactive compoundsfound in citrus waste, the present review summarizes therecent work done on the citrus fruit waste valorization forrecovery of value-added compounds leading to zerowastage. Therefore, instead of calling it waste, these couldbe a good resource of significant valuable components, inthis way encouraging the zero-waste theory.
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Apricot kernel characterization, oil extraction, and its utilization: a review
Krantidip R. Pawar,Prabhat K. Nema 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.3
Apricot (Prunus armeniaca L.) kernels, one of the economical stone fruit kernels, are utilized worldwide for edible, cosmetic, and medicinal purposes. Oil from the apricot kernel is valued by the richness of unsaturated fatty acids, the high proportion of oleic acids, phenols, and tocopherol content. Oil yield with quality from apricot kernel varies with region, variety, and adopted method of oil extraction. This review discusses apricot kernel characterization, different conventional and novel methods of oil extraction, their merits and demerits as reported in the literature. Novel technologies such as microwave-assisted oil extraction, ultrasound-assisted oil extraction, enzyme-assisted oil extraction, and supercritical fluid oil extraction have emerged as the most promising extraction methods that allow efficient oil recovery in very environment-friendly ways. Knowledge of the extraction technique aids in giving higher oil recovery with minimal nutritional losses while retaining the original organoleptic properties.
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Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Rachna Sehrawat,Barjinder Pal Kaur,Prabhat K. Nema,Somya Tewari,Lokesh Kumar 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1
High-pressure processing (HPP) is a noveltechnology for the production of minimally processed foodproducts with better retention of the natural aroma, freshliketaste, additive-free, stable, convenient to use. In thisregard safety of products by microbial inactivation is likelyto become an important focus for food technologists fromthe research and industrial field. High pressure inducesconformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as thegenetic mechanism of the microorganisms, thus ensures thereduction in the microbial count. Keeping in view thecommercial demand of HPP products, the scientific literatureavailable on the mechanism of inactivation by highpressure and intrinsic and extrinsic factors affecting theefficiency of HPP are systematically and critically analyzedin this review to develop a clear understanding of theseissues. Modeling applied to study the microbial inactivationkinetics by HPP is also discussed for the benefit ofinterested readers.
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