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1. Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy

Author

Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, Minaxi Sharma, Prakash Kumar Nayak, Kandi Sridhar, and Baskaran Stephen Inbaraj

Subjects
food waste (FW), animal feed, recycling, waste management, treatment technology, Veterinary medicine, SF600-1100, Zoology, QL1-991
Abstract

The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.

Published
2023
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2. Biogeneration of Valuable Nanomaterials from Agro-Wastes: A Comprehensive Review

Author

Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak, and Baskaran Stephen Inbaraj

Subjects
agro-waste, nanomaterials, waste recycling, characterization, synthesis, Agriculture
Abstract

The exponential growth of agricultural output is a result of the increasing world population. Agro-wastes are now acknowledged as an alternative material for the manufacture of renewable, inexpensive, and sustainable bio-composite-based products. Huge amounts of agricultural produce are often lost owing to a lack of processing facilities or storage space. Agriculture wastes contain a significant concentration of carbohydrates as well as various multifunctional groups and organic substances, such as polymeric proteins. Interestingly, nanotechnology provides better potential to transform agricultural wastes easily into valuable and cost-effective products, removing the need to utilize noxious chemicals, which can create a variety of health and environmental difficulties. Recently, there has been an increase in interest in eco-friendly nanomaterial (NM) production techniques that utilize extracts generated from agricultural waste. Such nanoparticles (NPs) have been extensively studied for numerous uses, including antibacterial agents, water purification, the breakdown of industrial colours, and many others. Consequently, the purpose of this review is to investigate the different sources, characteristics, and nano-management of agro-waste; valuable NMs derived from agro-waste; and their possible applications.

Published
2023
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3. Recent Advances in Cellulose-Based Hydrogels: Food Applications

Author

Pinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak, and Baskaran Stephen Inbaraj

Subjects
cellulose-based hydrogels (CBHs), food industry, functional food, biodegradation, food packaging, Chemical technology, TP1-1185
Abstract

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.

Published
2023
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4. A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications

Author

Pinku Chandra Nath, Shubhankar Debnath, Kandi Sridhar, Baskaran Stephen Inbaraj, Prakash Kumar Nayak, and Minaxi Sharma

Subjects
hydrogels, food applications, bioactive compounds, mechanical strength, microstructure, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65
Abstract

Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels—particularly proteins and polysaccharides—have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.

Published
2022
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6. A Case Study on the Determination of the Water Quality from Different Point Sources of North 24 Parganas, West Bengal

Author

Debadip Bhattacharjee, Anwesa Manna, Uma Kumari, Pinku Chandra Nath, Anindya Gopal Chatterjee, Tamoghna Karmakar, Taniya Sur, and Soumak Sadhu

Abstract

Our earth is composed of five different elements named air, water, fire, earth, and space. Most of the resources which have been supporting our lives, directly and indirectly, are now polluted due to various human activities which are resulted due to various societal advancements like rapid industrialization, population, etc. to name a few. Among all these, the pollution which has taken place due to these activities in turn has received notable research cognizance. The quality of water is judged by different parameters namely, physical, chemical, and biological. This study deals with the determination of the quality of water from two different point sources (industrial sewage (referred to as point source 1), and domestic sewage (referred to as point source 2)) through the determination of water quality indicators. The various quality indicators adopted in this study dissolved oxygen (DO), pH, electrical conductivity (EC), sulphates, chlorides, phosphates, total solid (TS), total soluble solids (TSS), total dissolved solids (TDS), biochemical oxygen demand (BOD5), and chemical oxygen demand (COD). The result obtained from these experiments was thought-provoking and indicated that the quality of the water specimens used in this study was far below the standards. The possible cause might be due to the various activities detailed earlier. The authors truly believe that this present scheme of work will be helpful to a spectrum of stakeholders which will indeed be helpful for decision-making by various national and international agencies.

Published
2023

8. Contributors

Author

Divya Aggarwal, Nisha Arunachalam, Asha Ashok, Sudeshna Bagchi, Subhadeep Banerjee, Rahul Islam Barbhuiya, Swapnil Barve, Ambika Bhardwaj, Bhaswati Bhattacharya, Shalini Bhattacharyya, Amol P. Bhondekar, Priya Bishnoi, Vikrant Bodana, Pratik Chatterjee, Lubhan Cherwoo, Navnidhi Chhikara, Ramalingam Chidambaram, Ajay V. Chinchkar, Madineni Yogitha Chowdary, Joydeep Das, Kshirod Kumar Dash, Akash Deep, Lavanya Devraj, Aishwarya Dhiman, Amal Dhivahar Sahaya Antony John, Rashmi Dubey, Payel Ghosh, Claudia Girthie John Britto, Krishna Gopalakrishnan, Anjali Gupta, Shuting Huang, Rubeka Idrishi, Nagarajan J, Archanna Jayakumar, Peerzada Gh. Jeelani, Arunima Jinachandran, Jayasree Joshi T., Meenatai G. Kamble, Selvaraju Kanagarajan, Vishal Amith Kannan, Vijay Karuppiah, Gurjeet Kaur, Bababode Adesegun Kehinde, Chandan Krishnamoorthy, null Kuldeep, Saurav Kumar, Ritesh Kumar, Lokesh Kumar, Sanjusree Kumar, Murlidhar Meghwal, Shivangi Mishra, Shruti Mishra, Abdel-Tawab Mossa, Anwesha Mukherjee, Shibasini Murugan, Janani Muthukumar, Anurag Nain, Nishithendu Bikash Nandi, Pinku Chandra Nath, Sangita Panda, Anil Panghal, Rajapandiyan Panneerselvam, Sivasakthivelan Panneerselvam, Abhirami Panoth, Richa Pathak, Utpalendu Paul, Suparna Perumal, Pramod K. Prabhakar, Nishtha Puri, Chiragkumar Rasbhara, Biplab Roy, Parthendu Sarkar, Pavidharshini Selvasekaran, Saloni Sharma, Anupma Sharma, Arun Sharma, Geetanjali Shukla, Anurag Singh, Rakhi Singh, Nishant Veer Vikram Singh, Rajat Suhag, Kavitha Thangavel, Nandkishore Thombare, Ajita Tiwari, Divya Bajpai Tripathy, Varee Tyagi, Harsha V., Anitha Krishnan V.C., Surya Arcot Venkatesan, Gayathri Vijayakumar, Yixiang Wang, and Haotian Zheng

Published
2023

9. List of contributors

Author

Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, Nadia Akram, Akbar Ali, Caglar Altay, Fozia Anjum, Abimbola Kemisola Arise, Figen Balo, Tarun Kanti Bandyopadhyay, Kailash Barman, Pranjal K. Baruah, Sri Bharti, Biswanath Bhunia, Tanveer Hussain Bokhari, Suresh Chandra Biswas, Pinku Chandra Nath, Adnan Fatih Dagdelen, Jonali Das, Ayse Neslihan Dundar, Adeshina Fadeyibi, Kashish Gupta, Uzma Hira, Muhammad Husnain, null Inamuddin, Pallavi Jain, Shambhavi Jaiswal, Shamim Ahmed Khan, Bably Khatun, Mustafa Kucuktuvek, T.K. Maji, Asim Mansha, Shashi Kiran Misra, Tanzeel Munawar, Nishithendu Bikash Nandi, Prakash Kumar Nayak, Kamla Pathak, Muthiah Perumalsamy, Vipul Prajapati, Khawaja Taimoor Rashid, Shagufta Rizwana, Biplab Roy, Salona Roy, Muhammad Saeed, Oya Irmak Sahin, Deepanka Saikia, Furkan Turker Saricaoglu, Partha Pratim Sarma, V.P. Sharma, Madhur Babu Singh, Prashant Singh, Lutfu S. Sua, Mira chares Subash, and Muhammad Usman

Published
2023

10. Contributors

Author

Evans Adei, Tushar Adsul, Amos Afugu, Muhammad Afzal, Mohd Imran Ahamed, Stephen Akpasi, Sumia Akram, Beauty Akter, Ifeanyi Michael Smarte Anekwe, Naushad Anwar, Edward Kwaku Armah, Muhammad Asif, S. Aslan, Hafiz Muhammad Athar, Samaila Joel Atuman, Tarun Kanti Bandyopadhyay, Jhonatas Rodrigues Barbosa, Srijita Basumallick, Achinta Bera, Biswanath Bhunia, Faizan Waseem Butt, Michael K. Danquah, Pritam Dey, Adeshina Fadeyibi, Muhammad Faisal, Clara Prestes Ferreira, Santanu Ghosh, Keerthiga Gopalram, Sumreen Hayat, Nazmul Hasan, Uzma Hira, Yusuf Makarfi Isa, Md. Mahbubul Islam, Md Abu Shahyn Islam, C. Işık, Christine Jeyaseelan, Raul Nunes de Carvalho Junior, Pannaga Pavan Jutur, Ahmed Kamal, Ashish Kapoor, Mukul Suresh Kareya, Bharti Kataria, Mohd Arham Khan, Ashish Kumar, Mukesh Kumar, Caroline R. Kwawu, Zainab Liaqat, Jeieli Wendel Gaspar Lima, Abdalah Makaranga, Milan Malhotra, A.E. Mamuk, Fareeha Maqbool, Elliot Menkah, Muhammad Mushtaq, Saima Muzammil, Habibullah Nadeem, Bijaya Nag, Pinku Chandra Nath, Asha Arumugam Nesamma, Dacosta Osei, Muthamilselvi Ponnuchamy, Ijaz Rasul, Mitali Saha, Tuba Saleem, Shubham Saraf, Anusha Sathyanadh, Nimra Shakeel, Mashura Shammi, Tanvir Shahzad, Muhammad Hussnain Siddique, Pritam Singh, Abinaya Stalinraja, Javeria Tahir, Emmanuel Kweinor Tetteh, Abhinay Thakur, Guocai Tian, Khanh-Quang Tran, Nigel Twi-Yeboah, Vijay Vaishampayan, Atul Kumar Varma, Muhammad Waseem, and Julien Winter

Published
2023

12. Contributors

Author

Arpita Adhikari, Mine Begum Alanalp, Elif Burcu Aydın, Muhammet Aydın, Abul Kalam Azad, Mirza Shahed Baig, D. Balaji, Shyamlila B. Bavage, Stephen Rathinaraj Benjamin, Mohammed Berrada, Tanima Bhattacharya, V. Bhuvaneswari, Nurhan Onar Camlibel, Sarit Chakraborty, Vijaya Chalivendra, Dipankar Chattopadhyay, Wajid N. Chaus, Hitesh Chopra, Cedric Cochrane, Fouad Damiri, Madhurima Das, Narayan Chandra Das, Poushali Das, Tushar Kanti Das, Sriparna De, Merve Dogu, Ali Durmus, Rosa Fireman Dutra, Houda Gaiji, Sayan Ganguly, Abbay Gebretsadik, Aharon Gedanken, Avishek Ghatak, Prosenjit Ghosh, Suman Kumar Ghosh, Akanksha Gupta, Mamu Haftu, Prerana Badrinath Jadhav, Damandeep Kaur, Manpreet Kaur, Navneet Kaur, Shamim Ahmed Khan, Sharuk L. Khan, Vladan Koncar, Abhilash J. Kottiyatil, Nurul Asmak Md Lazim, K. Madhavan, Abhisek Majhi, A.M.S. Abdul Majid, Moorthy Maruthapandi, M.R. Mozafari, Ida Idayu Muhamad, H.C. Ananda Murthy, Jyotishka Nath, Pinku Chandra Nath, V. Naveen, Tesfaye Nemera, Jonathan Tersur Orasugh, Jyotishkumar Parameswaranpillai, Pijush Paul, P. Porkodi, Amit Pramanik, Amin Reza Rajabzadeh, L. Rajeshkumar, M. Ramesh, C.R. Ravikumar, Biplab Roy, Arumugam Saravanan, Bratin Sengupta, Mustafa Kemal Sezgintürk, Falak A. Siddiqui, Narinder Singh, Seshasai Srinivasan, Rokeya Sultana, Sheeja Sunil, and Sunayana Rahul Vikhe

Published
2023

22. Biochemical and morphological fingerprints of isolated Anabaena sp.: a precious feedstock for food additives

Author

Indrama Devi, Pinku Chandra Nath, Biswanath Bhunia, Onkar Nath Tiwari, and Tarun Kanti Bandyopadhyay

Subjects
Cyanobacteria, chemistry.chemical_classification, Allophycocyanin, biology, Renewable Energy, Sustainability and the Environment, Chemistry, 020209 energy, Phycobiliprotein, Size-exclusion chromatography, 02 engineering and technology, 010501 environmental sciences, Carbohydrate, biology.organism_classification, Polysaccharide, Ascorbic acid, 01 natural sciences, chemistry.chemical_compound, 0202 electrical engineering, electronic engineering, information engineering, Food science, Gallic acid, 0105 earth and related environmental sciences
Abstract

In this recent work, the isolation of cyanobacterium CCC 744 from the state of Manipur, India, was focused. The isolation showed an evolutionary relationship with Anabaena sp. It was evident that 6.61% of ash was present in the biomass of isolated cyanobacteria, followed by 26.10% of carbohydrate, 38.57% of protein, 27.13% of lipid, and 1.6% of moisture. The production ability of CCC 744 was evaluated after cultivation in BG 11 medium for 30 days, and 135.42 μg/mg of C-phycocyanin (PC), 12.39 μg/mg of C-phycoerythrin (PE), 36.03 μg/mg of allophycocyanin (APC), 7.44 μg/mg of chlorophyll-a, 33.7 μg/mg of ammonia excretion, and 327.03 mg/l of exopolysaccharide (EPS) were produced. Here in this investigation, purification and characterization of released polysaccharide (RPS) and capsular polysaccharide (CPS) were also studied. Both EPSs were found negative in charge, and the major component of both EPSs was carbohydrate. The molecular weight of RPS and CPS was measured by size exclusion chromatography (SEC) and found as 46.89 and 12.64 KDa, respectively. The value of flow index for CPS and RPS was found to be 0.22 and 0.355, respectively, indicating that they are pseudoplastic fluid. A 1000 μg of CPS and RPS showed 1.32 and 1.92 times, respectively, higher antioxidant potential than 10 μg of ascorbic acid. Results also showed that 300 μg of CPS and 500 μg of CPS exhibited 1.69 and four times higher scavenging potentiality, respectively, than 10 μg of gallic acid. The amount of exopolysaccharide and phycobiliprotein production was impressive and can be exploited in the future for large-scale production.

Published
2020

23. Effects of different monosaccharides on thermal stability of phycobiliproteins from Oscillatoria sp. (BTA-170): Analysis of kinetics, thermodynamics, colour and antioxidant properties

Author

Tarun Kanti Bandyopadhyay, Biswanath Bhunia, Onkar Nath Tiwari, Ramesh Sharma, Kondi Vanitha, and Pinku Chandra Nath

Subjects
chemistry.chemical_classification, Chemistry, Phycobiliprotein, Kinetics, Enthalpy, Fructose, Biochemistry, Gibbs free energy, chemistry.chemical_compound, symbols.namesake, symbols, Monosaccharide, Thermal stability, Lactose, Food Science, Nuclear chemistry
Abstract

Phycobiliproteins (PBPs) are natural colourants and antioxidants derived from cyanobacteria. The purity indexes of extracted C-phycocyanin (C-PC), allophycocyanin (A-PC), and phycoerythrin (PE) were 0.98-1.23, 0.78-0.0.96, and 0.85-0.99, respectively. To investigate thermodynamic characteristics, degradation kinetics, colour, and antioxidant capabilities of Oscillatoria sp. (BTA-170) extract powder, the PBPs were thermally treated with various monosaccharides such as glucose, fructose, glucose, and lactose. In comparison to other monosaccharides that can stabilize the degradation of C-PC, A-PC, and PE at higher temperatures, glucose was found to be the most essential supplement. At 85 °C, glucose enhanced the half-life of C-PC from 2.09 to 5.37 h, whereas glucose increased the half-life of A-PC from 4.9 to 13.51 h and PE from 5.57 to 15.77 h. While glucose was added, entropy (S) for C-PC was reduced from −177.82 to −183.25 J/Mol K, for A-PC from −178.24 to −169.61 J/Mol K, and for PE from −176.28 to −170.97 J/Mol K. However, the value of enthalpy (H) was enhanced from 52.37 to 53.20 KJ/Mol, while the values of A-PC and PE were raised from 40.63 to 40.56 KJ/Mol and 40.32 to 41.43 KJ/Mol, respectively. Gibbs free energy (G*) was found in the range of 111.48–118.81KJ/Mol for C-PC, 94.49–101.28 KJ/Mol for A-PC, and 95.79–102.63 KJ/Mol for PE when glucose was added, showing a higher degree of protein stability. When fructose was added, the ΔE values of PBPs were reduced from 13.31 to 6.62 at 85 °C, with the least amount of colour degradation among the monosaccharides. At 85 °C, glucose reduced the IC 50 of PBPs from 30.45 mg/ml to 17.33 mg/ml. The thermal tolerance of monosaccharides for PBPs suggested that they could be a potential source of PBP stabilization in the food industry.

Published
2021

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