@misc{irshad_rasane_gurumayum_singh_kaur_patel_kumar_kaur_gunjal_sharma_2024, title={Interaction of Human Gut Microflora with Commonly Consumed Herbs and Spices: A Review}, volume={20}, ISSN={["2212-3881"]}, DOI={10.2174/1573401319666230412110343}, abstractNote={

Herbs and spices are used since time memorable to transfuse color and add flavors to food. Their antibacterial properties also help preserve raw and cooked foods. Various diets composed of herbs and spices, as consistent with various researches, have been shown to influence life within the human digestive tract. This modulation forms the basis of various health effects that the herbs and spices and the microflora have on the human health. The intestinal microbiota is engaged in a critical function of promoting health, composed of favourable microbes (Lactobacillus and Bifidobacterium) and potentially harmful microorganisms (Salmonella thyphimurium and Escherichia coli). Spices and herbs make double oddities, i.e., inhibiting the proliferation of hazardous microbes while promoting favorable ones. The paper reviews the relevant manuscripts published in the past 20 years to understand the microbial modulation dynamics of herbs and spices. PubMed, Mendeley, SciELO, Scopus, Science Direct, and other peer-reviewed databases were accessed for the review. Microbial modulation is achieved by means of herbs and spices owing to the reduction of oxidative stress caused by reactive oxygen radicals, such as OHˉ, singlet O2, hydrogen peroxide, and superoxide radical, which leads to a threat to the intestinal microbiota. Spices and herbs have essential oils that serve as prebiotics, reducing the demand to impart artificial antioxidants, thus avoiding the associated health risks. Thus, the present review explores the mechanisms and underlying functions of herbs and spices in the human gut biome.
}, number={3}, journal={CURRENT NUTRITION & FOOD SCIENCE}, author={Irshad, Aksa and Rasane, Prasad and Gurumayum, Sushma and Singh, Jyoti and Kaur, Sawinder and Patel, Avinash Singh and Kumar, Ashwani and Kaur, Jaspreet and Gunjal, Mahendra and Sharma, Kanu}, year={2024}, pages={317–330} }
 @misc{gaikwad_kaur_rasane_kaur_singh_kumar_kumar_sharma_mehta_patel_2024, title={Nutritional significance of finger millet and its potential for using in functional products}, volume={12}, ISSN={["2310-9599"]}, DOI={10.21603/2308-4057-2024-1-593}, abstractNote={Finger millet (Eleusine coracana L.), ragi or mandua, is one of essential minor millets extensively grown in the Indian and African subcontinents. It is a staple food in India, particularly for people belonging to low-socioeconomic groups. Finger millet is highly valued for its content of macro- and micronutrients. It is rich in carbohydrates, protein, and fat. Its micronutrients include calcium (0.38%), dietary fiber (18%), and phenolic compounds (0.3–3%), such as catechin, epicatechin, as well as ferulic, salicylic, protocatechuic, cinnamic, and hydroxybenzoic acids, etc. Finger millet is also recognized as a source of vital amino acids, including isoleucine, leucine, methionine, and phenylalanine, which are otherwise deficient in starchy meals. In addition, finger millet is well appreciated for its pharmacological properties such as anti-diabetic, anti-tumorigenic, anti-atherosclerogenic, antioxidant, and antimicrobial effects. To improve its nutritional and sensory properties, this grain can be processed by various traditional and advanced methods (soaking, malting, cooking, fermentation, popping, and radiation). These processing techniques equally assist in the reduction of anti-nutritional factors (tannins, phytic acid, oxalic acid, protein inhibitors, glucans) and their inhibitory effects. In this review, we highlighted the nutritional composition, health attributes, and uses of finger millet for the development of functional food products. 
Researchers and producers can further explore the opportunities and scope for utilizing finger millet and develop more products in the same line to solve the current issues of food and nutrition security.}, number={1}, journal={FOODS AND RAW MATERIALS}, author={Gaikwad, Vaibhav and Kaur, Jaspreet and Rasane, Prasad and Kaur, Sawinder and Singh, Jyoti and Kumar, Ankit and Kumar, Ashwani and Sharma, Nitya and Mehta, Chandra Mohan and Patel, Avinash Singh}, year={2024}, pages={110–123} }
 @article{patel_lakshmibalasubramaniam_nayak_camire_2022, title={Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods}, volume={124}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2021.107139}, abstractNote={Due to increased environmental and health concerns, there has been an increased demand for sustainable and natural emulsifiers/stabilizers to create a stable O/W emulsion. Due to their unique properties, cellulose nanocrystals (CNC) have been considerably investigated as a stabilizer for producing a stable emulsion. However, the utilization of CNC stabilized emulsion is only limited to viscous or semi-solid foods. Hence this study investigates the modification of CNC by adsorbing lauric acid and its suitability for producing a stable beta-carotene O/W Pickering emulsion for nutraceutical beverages. The efficacy of modified CNC on the physicochemical stability of the emulsion was monitored under different environmental conditions such as dilution factors of 1–10, pH of 1–11, and 30 days of storage period at room temperature. Results depicted that the modified CNC above 1.5% (w/v) significantly (p ≤ 0.05) retained the average droplet size, morphology, and creaming index at different dilutions. However, the droplet size increased by 150–300% for the emulsions stabilized with unmodified CNC with noticeable changes in creaming index and morphology of the droplets. Unexpectedly, higher thiobarbituric acid reactive substances (TBARS) concentrations were recorded for the emulsions stabilized by modified and unmodified CNC compared to the control emulsion, which contained gum arabic as a reference stabilizer. Transition metals in the CNC may have catalyzed lipid oxidation; however, their source and role in oxidation warrant further study.}, journal={FOOD HYDROCOLLOIDS}, author={Patel, Avinash Singh and Lakshmibalasubramaniam, SuriyaPrakaash and Nayak, Balunkeswar and Camire, Mary Ellen}, year={2022}, month={Mar} }
 @article{moody_brown_massaro_patel_agarwalla_simpson_brown_zheng_pierce_brudno_2022, title={Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture}, volume={138}, ISSN={["1878-7568"]}, url={https://doi.org/10.1016/j.actbio.2021.10.046}, DOI={10.1016/j.actbio.2021.10.046}, abstractNote={Alginate hydrogels are gaining traction for use in drug delivery, regenerative medicine, and as tissue engineered scaffolds due to their physiological gelation conditions, high tissue biocompatibility, and wide chemical versatility. Traditionally, alginate is decorated at the carboxyl group to carry drug payloads, peptides, or proteins. While low degrees of substitution do not cause noticeable mechanical changes, high degrees of substitution can cause significant losses to alginate properties including complete loss of calcium cross-linking. While most modifications used to decorate alginate deplete the carboxyl groups, we propose that alginate modifications that replenish the carboxyl groups could overcome the loss in gel integrity and mechanics. In this report, we demonstrate that restoring carboxyl groups during functionalization maintains calcium cross-links as well as hydrogel shear-thinning and self-healing properties. In addition, we demonstrate that alginate hydrogels modified to a high degree with azide modifications that restore the carboxyl groups have improved tissue retention at intramuscular injection sites and capture blood-circulating cyclooctynes better than alginate hydrogels modified with azide modifications that deplete the carboxyl groups. Taken together, alginate modifications that restore carboxyl groups could significantly improve alginate hydrogel mechanics for clinical applications. STATEMENT OF SIGNIFICANCE: Chemical modification of hydrogels provides a powerful tool to regulate cellular adhesion, immune response, and biocompatibility with local tissues. Alginate, due to its biocompatibility and easy chemical modification, is being explored for tissue engineering and drug delivery. Unfortunately, modifying alginate to a high degree of substitution consumes carboxyl group, which are necessary for ionic gelation, leading to poor hydrogel crosslinking. We introduce alginate modifications that restore the alginate's carboxyl groups. We demonstrate that modifications that reintroduce carboxyl groups restore gelation and improve gel mechanics and tissue retention. In addition to contributing to a basic science understanding of hydrogel properties, we anticipate our approach will be useful to create tissue engineered scaffolds and drug delivery platforms.}, journal={ACTA BIOMATERIALIA}, publisher={Elsevier BV}, author={Moody, C. T. and Brown, A. E. and Massaro, N. P. and Patel, A. S. and Agarwalla, P. A. and Simpson, A. M. and Brown, A. C. and Zheng, H. and Pierce, J. G. and Brudno, Y.}, year={2022}, month={Jan}, pages={208–217} }
 @article{lakshmibalasubramaniam_patel_nayak_howell_skonberg_2021, title={Antioxidant and antimicrobial modified cellulose nanofibers for food applications}, volume={44}, ISSN={["2212-4306"]}, DOI={10.1016/j.fbio.2021.101421}, abstractNote={Cellulose nanofibers (CNF) are renewable, biodegradable, and non-toxic biopolymers; however, they have not been widely adopted as an additive by the food industry. In this study, CNF functionality was improved through chemical modification. Antioxidant and antimicrobial nanofibers were produced through the esterification of CNF with phenolic acids. CNF were esterified with vanillic or cinnamic acid using two different esterifying agents: thionyl chloride and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). Modified fibers from the four different treatments were evaluated for their structural properties, antioxidant properties, thermal stability, dispersibility and antimicrobial properties. Both esterifying agents successfully produced phenolic acid esterified CNF fibers. Vanillic acid modified fibers showed better antioxidant activity (70% DPPH radical scavenging activity) than cinnamic acid modified fibers (10% DPPH scavenging activity). In contrast, cinnamic acid modified fibers showed better antimicrobial activity against Staphylococcus epidermidis. Thermal stability depended on the esterifying agent utilized; the use of thionyl chloride (DTG max 260.19 ± 1.38 °C) significantly (p < 0.05) reduced the thermal stability of modified fibers while EDC (DTG max 326.09 ± 0.49 °C) did not. When the modified CNF fibers were added to a model food (canola oil), a significant effect (p < 0.05) on lipid oxidation during storage depending on the type of CNF fiber used was observed. When compared to CNF, EDC modified fibers improved the oxidative stability of the canola oil while thionyl chloride modified fibers did not. These results suggest that esterification with phenolic acids can impart antimicrobial and antioxidant functionality to CNF food additives that have the potential to prolong the shelf life of foods.}, journal={FOOD BIOSCIENCE}, author={LakshmiBalasubramaniam, SuriyaPrakaash and Patel, Avinash Singh and Nayak, Balunkeswar and Howell, Caitlin and Skonberg, Denise}, year={2021}, month={Dec} }