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18 results on '"Bhatt, Shriya"'

15. Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage.

Author

Bhatt, Shriya, Dadwal, Vikas, Padwad, Yogendra, and Gupta, Mahesh

Subjects
*CURRY leaf tree, *FERMENTED beverages, *ANTINEOPLASTIC agents, *NUTRITIONAL assessment, *TRADITIONAL knowledge, *FOOD consumption
Abstract

Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application: Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process. [ABSTRACT FROM AUTHOR]

Published
2022
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16. Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitrostarch digestibility, biophysical, structural and textural characteristics

Author

Bhatt, Shriya and Gupta, Mahesh

Abstract

•Biophysical attributes enhanced with incorporation of insoluble dietary fiber (IDF).•The microstructure revealed rough and loose structure of IDF incorporated noodles.•In vitrostarch digestibility resulted minimum hydrolysis release.

Published
2023
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17. Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitrogastrointestinal behaviour

Author

Sendri, Nitisha, Singh, Sarvpreet, Bhatt, Shriya, Gupta, Mahesh, and Bhandari, Pamita

Abstract

•The low stability of red cabbage anthocyanins limits its application as a natural colorant.•The encapsulated anthocyanins were studied for stability and shelf life against oxygen, sunlight, temperatures 80–160 °C, and storage (at 25 °C & 4 °C).•In-vitrogastrointestinal studies showed that encapsulated anthocyanins are bioavailable.

Published
2023
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18. Physiological and genomic characterization of an exopolysaccharide-producing Weissella cibariaCH2 from cheese of the western Himalayas

Author

Kumari, Madhu, Kumar, Rakshak, Singh, Dharam, Bhatt, Shriya, and Gupta, Mahesh

Abstract

Weissella cibariaCH2 is an exopolysaccharide (EPS) producing bacterium, isolated from cheese. Maximum EPS production (81.3%) was observed with sucrose at 20 °C. The CH2 strain was tolerant of simulated gastric juice (pH 3) with a 5.3% decrease in the viable count after 180 min, but not of pH 2. Similarly, no significant decrease in the viable count was observed in the presence of simulated intestinal juices (pH 8) and bile salts (0.3%) after 240 min. The CH2 strain showed good aggregation ability and antimicrobial activity against representative pathogenic bacteria that may promote the colonization of the CH2 strain in the gastrointestinal tract. Complete genome sequencing supplemented the experimental evidence as genes encoding for EPS production, gastrointestinal tolerance, and adhesion were observed in the CH2 genome. Genomic analysis also showed the presence of functional traits such as cholesterol reduction, β-galactosidase production, vitamin, and essential amino acid biosynthesis. The absence of transferable antibiotic resistance genes and virulence factors in the CH2 strain was further confirmed using genome sequencing. The present study highlights the potential of the CH2 strain for use as a probiotic.

Published
2020
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