Parmjit S. Panesar
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View article: Valorization of litchi fruit by‐products for sustainable utilization in agro‐food processing industries: a circular waste bioeconomy paradigm
Valorization of litchi fruit by‐products for sustainable utilization in agro‐food processing industries: a circular waste bioeconomy paradigm Open
The expansion of fruit processing industries and the impact of climate change have led to the generation of substantial agro‐industrial by‐products, often underutilized and contributing to environmental concern. Among these, litchi fruit p…
View article: Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review
Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review Open
Millets are a set of small‐seeded grasses that have been gaining popularity in recent times owing to their dietary values, sustainability, and culinary flexibility. The common millet variants include pearl millet, finger millet, foxtail mi…
View article: Precision Fermentation: Revolutionizing Sustainable Protein Production for the Future of Food
Precision Fermentation: Revolutionizing Sustainable Protein Production for the Future of Food Open
By 2050, a global population of 9.7 billion will demand a 70% increase in food production, while conventional livestock farming, responsible for 14.5% of greenhouse gas emissions, 70% of arable land use, and 30% of freshwater consumption, …
View article: Fermentative production of vitamin B<sub>12</sub> by <i>Propionibacterium shermanii</i> and <i>Pseudomonas denitrificans</i> and its promising health benefits: A review
Fermentative production of vitamin B<sub>12</sub> by <i>Propionibacterium shermanii</i> and <i>Pseudomonas denitrificans</i> and its promising health benefits: A review Open
Cobalamin, generally known as vitamin B 12 , is a crucial component required for humans in several physiological processes. It has been produced from sources that are derived from animals, making it difficult for vegetarians and vegans to …
View article: Extraction and characterization of phenolic compounds from mandarin peels using conventional and green techniques: a comparative study
Extraction and characterization of phenolic compounds from mandarin peels using conventional and green techniques: a comparative study Open
The exploration of citrus waste valorization extends beyond its environmental benefits to encompass potential health implications, particularly in cancer prevention. The bioactive compounds extracted from citrus waste, notably polyphenols …
View article: Polysaccharide-based hydrogels for microencapsulation of bioactive compounds: A review
Polysaccharide-based hydrogels for microencapsulation of bioactive compounds: A review Open
Natural polymer hydrogels are gaining a lot of interest because of their high biocompatibility, nontoxicity, easy gelation, and functionalization. Polysaccharide-hydrogels, which are employed in a variety of sectors, may alter volume, phas…
View article: Stability Study of Emulsion Liquid Membrane via Membrane Breakage on Lactic Acid Extraction from Aqueous Solution Using TOA
Stability Study of Emulsion Liquid Membrane via Membrane Breakage on Lactic Acid Extraction from Aqueous Solution Using TOA Open
The main aim of this current research work is to examine about the "Emulsion Liquid Membrane" (ELM) stability via membrane breakage (%) for lactic acid (LA) extraction from the feed phase. This research article mainly discusses about the d…
View article: Standardization of process parameters for enhanced prodigiosin production from wheat bran using Taguchi methodology
Standardization of process parameters for enhanced prodigiosin production from wheat bran using Taguchi methodology Open
Prodigiosin finds tremendous application in the food industry owing to its physicochemical and non-toxic attributes. In the present investigation, microbial production of food color (prodigiosin) was done by Serratia marcescens NCIM 5246 u…
View article: Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods
Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods Open
Soy meal as an agro‐industrial by‐product produced by the soybean oil processing industry is rich in protein. To valorize soy meal, the present study was aimed at the optimization of soy protein isolate (SPI) extraction by ultrasound treat…
View article: Stability kinetics of orevactaene pigments produced by <i>Epicoccum nigrum</i> in solid-state fermentation
Stability kinetics of orevactaene pigments produced by <i>Epicoccum nigrum</i> in solid-state fermentation Open
Orevactaene yellow pigment was produced by solid-state fermentation of broken rice using Epicoccum nigrum . The pigment was extracted using water as a solvent and subjected to stability studies at different temperatures (30, 40, 60, and 80…
View article: Potential of deep eutectic solvents in the extraction of value‐added compounds from agro‐industrial by‐products
Potential of deep eutectic solvents in the extraction of value‐added compounds from agro‐industrial by‐products Open
Across the world, an enormous amount of agricultural waste is generated in the excess of 2 billion tons. Such waste with diverse characteristics is the good source of bioactive compounds that are extracted without altering their properties…
View article: Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch
Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch Open
Kutki millet (Panicum sumatrense) is presently underutilized, despite its potential to deliver a relatively good source of nutrients. Series of investigations were undertaken to evaluate the functional, structural, textural, flowability, p…
View article: Therapeutic Potential of Nutraceuticals and Dietary Supplements in the Prevention of Viral Diseases: A Review
Therapeutic Potential of Nutraceuticals and Dietary Supplements in the Prevention of Viral Diseases: A Review Open
Nowadays, despite enormous scientific advances, viral diseases remain the leading cause of morbidity worldwide, and their potential to spread is escalating, eventually turning into pandemics. Nutrition can play a major role in supporting t…
View article: Role of Operating Process Parameters on Stability Performance of Green Emulsion Liquid Membrane Based on Rice Bran Oil
Role of Operating Process Parameters on Stability Performance of Green Emulsion Liquid Membrane Based on Rice Bran Oil Open
The current research work elucidates an experimental study on the stability performance of a green emulsion liquid membrane (GELM). A GELM based on rice bran oil (RBO) is a new subset of a previously existing organic solvent-based emulsion…
View article: Microwave assisted extraction of phytochemicals from Ficus racemosa
Microwave assisted extraction of phytochemicals from Ficus racemosa Open
The research was conducted to optimize the microwave-assisted extraction (MAE) process for the extraction of bioactive components from fruits of Ficus racemosa, which is considered as an underutilized and extreme source of various polyphen…
View article: Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique
Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique Open
Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, …
View article: Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system
Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system Open
Fruits and vegetables, a significant segment of food sector, generate large volume of wastes annually. They constitute an excellent source of several valuable components (carotenoids, polyphenols, etc.), also known as bioactive compounds. …