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Navnidhi Chhikara

Bio: Navnidhi Chhikara is an academic researcher from Lovely Professional University. The author has contributed to research in topics: Food safety & Food industry. The author has an hindex of 15, co-authored 39 publications receiving 857 citations. Previous affiliations of Navnidhi Chhikara include Guru Jambheshwar University of Science and Technology.

Papers
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Journal ArticleDOI
TL;DR: Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment.

249 citations

Journal ArticleDOI
TL;DR: Consumer health consideration from the perspective of cholesterol in probiotic dairy products for the developed countries and economic reasons for the developing countries has diverted research towards non-dairy based probiotics, which can reduce the risk of cholesterol problems in lactose intolerance people.
Abstract: The consumer demand has changed from energy providing diet to the diet with balanced nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics, neutraceutical and functional foods belong to such diet category. Probiotics are selective viable micro-organisms administered in adequate amount to confer health benefits beyond inherent general nutrition. These microorganisms have various health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, stimulates calcium absorption, improves protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid and folic acid), and counteracts the effects of food-borne pathogens. For wider distribution and acceptability, probiotic must be low cost, convenient and viable during the processing, storage and consumption. Consumer health consideration from the perspective of cholesterol in probiotic dairy products for the developed countries and economic reasons for the developing countries has diverted research towards non-dairy based probiotics. This has led to development of rapidly emerging cereals, legumes, fruits and vegetables based non-dairy probiotics. These alternative sources are cheaper in cost, possess more phytochemicals and can reduce the risk of cholesterol problems in lactose intolerance people.

186 citations

Journal ArticleDOI
TL;DR: The present review explores new insights into the benefits of citron in various body parts and discusses the fruit taxonomical classification, beneficial phytochemicals, antioxidant activities, and health benefits.
Abstract: Citrus medica (Citron) is an underutilized fruit plant having various bioactive components in all parts of the plant. The major bioactive compounds present are iso-limonene, citral, limonene, phenolics, flavonones, vitamin C, pectin, linalool, decanal, and nonanal, accounting for several health benefits. Pectin and heteropolysachharides also play a major role as dietary fibers. The potential impact of citron and its bioactive components to prevent or reverse destructive deregulated processes responsible for certain diseases has attracted different researchers’ attention. The fruit has numerous nutraceutical benefits, proven by pharmacological studies; for example, anti-catarrhal, capillary protector, anti-hypertensive, diuretic, antibacterial, antifungal, anthelmintic, antimicrobial, analgesic, strong antioxidant, anticancerous, antidiabetic, estrogenic, antiulcer, cardioprotective, and antihyperglycemic. The present review explores new insights into the benefits of citron in various body parts. Throughout the world, citron has been used in making carbonated drinks, alcoholic beverages, syrup, candied peels, jams, marmalade, cordials, and many other value added products, which suggests it is an appropriate raw material to develop healthy processed food. In the present review, the fruit taxonomical classification, beneficial phytochemicals, antioxidant activities, and health benefits are discussed.

88 citations

Journal ArticleDOI
TL;DR: The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages of Syzygium cumini, a traditional medicinal plant with various bioactive compounds distributed in all parts of the plant.
Abstract: The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant with various bioactive compounds distributed in all parts of the plant. The major bioactive compounds present in the edible part are myricetin, oxalic acid, gallic acid, citronellol, cyanidin diglucoside, hotrienol, phytosterols, flavonoids, carotenoids and polyphenols as well as micronutrients, accounting for numerous health benefits. The potential benefits of these bioactive compounds are to prevent/reduce metabolic abnormalities and various diseases. The health protective effects and functional properties of the plant were proved by different in vitro and in vivo pharmacological studies. All parts of the plant have good health benefits like hypoglycemic, anti-inflammatory, antianemic, antibacterial, antioxidant, antiallergic, hepatoprotective, hypolipidemic and antipyretic properties. The fruit of S. cumini can be consumed raw or processed in the form of jam, jellies, wine, fermented beverages and many other value added food products.

79 citations

Journal ArticleDOI
TL;DR: Different requirements, documentations, and systems in place for the certification of standards are discussed to discuss and the article will be helpful for the industries, technocrats, academicians, researchers, and policy framers.
Abstract: Food safety and quality has received attention in the agri‐food sector and is basis of all initiatives taken on different activity levels starting from farm to enterprises as a whole on regional, national, and international levels. A hybrid of the ISO 9001, Quality Management System and Hazard Analysis and Critical Control Point (HACCP), ISO 22000 has been developed as an international solution for improving the food safety. Instead of applying good manufacturing practices, HACCP and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in food supply chain. ISO 22000 also known as Food Safety Management System (FSMS) is an international auditable standard. Standard ensures safe food supply throughout the chain and provide a framework of internationally harmonized system for the global approach. ISO 22000 incorporates critical control point and hazard analysis systems in more improved form to produce much effective auditable FSMS. This standard endorses conformity of services and products for international trading by assuring about reliability, food quality, and food safety. PRACTICAL APPLICATIONS: The role exploration of Food Safety Management System (FSMS) in implementing food safety throughout the food production and supply chain is reviewed in this paper. The goal “once certified, accepted worldwide” of Globe Food Safety Initiative theme discussed to help industries and researchers. ISO 22000 along with its sister standards are auditable, reliable, and reasonable to ensure safe production, distribution, and consumption of food. During review of literature it is revealed that all technical aspects and requirements to implement the FSMS are not discussed on one place and thus leading to confusion. The aim of this review is to discuss different requirements, documentations, and systems in place for the certification of standards and the article will be helpful for the industries, technocrats, academicians, researchers, and policy framers.

73 citations


Cited by
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01 Jan 2014
TL;DR: In this paper, a review on modern strategies used for the management of water, pesticides, limitations in the use of chemical pesticides and potential of nano-materials in sustainable agriculture management as modern approaches of nanotechnology is presented.
Abstract: Nanotechnology is a promising field of interdisciplinary research. It opens up a wide array of opportunities in various fields like medicine, pharmaceuticals, electronics and agriculture. The potential uses and benefits of nanotechnology are enormous. The current global population is nearly 7 */billion with 50% living in Asia. A large proportion of those living in developing countries face daily food shortages as a result of environmental impacts or political instability, while in the developed world there is surplus of food. For developing countries, the drive is to develop drought and pest resistant crops, which also maximize yield. The potential of nanotechnology to revolutionise the health care, textile, materials, information and communication technology, and energy sectors has been well publicized. The application of nanotechnology to agriculture and food industries is also getting attention nowadays. Investments in agriculture and food nanotechnologies carry increasing weight because their potential benefits range from improved food quality and safety to reduced agricultural inputs and improved processing and nutrition. While most investment is made primarily in developed countries, research advancements provide glimpses of potential applications in agricultural, food, and water safety that could have significant impacts on rural populations in developing countries. This review is concentrated on modern strategies used for the management of water, pesticides, limitations in the use of chemical pesticides and potential of nano-materials in sustainable agriculture management as modern approaches of nanotechnology. Key words: Agriculture, nanotechnology, nanofertilizer, nanoencapsulation, nanoherbicides.

389 citations

01 Jan 2004

323 citations

Journal ArticleDOI
TL;DR: Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment.

249 citations

Journal ArticleDOI
TL;DR: Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.
Abstract: Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food (e.g., dairy products, desserts, pastas, oil-derivatives, or supplements) or feed (for cattle, poultry, shellfish, and fish) with favorable outcomes upon human health, including antioxidant, anti-inflammatory, antimicrobial, and antiviral effects, as well as prevention of gastric ulcers, constipation, anemia, diabetes, and hypertension. However, scale up remains a major challenge before commercial competitiveness is attained. Notwithstanding the odds, a few companies have already overcome market constraints, and are successfully selling extracts of microalgae as colorant, or supplement for food and feed industries. Strong scientific evidence of probiotic roles of microalgae in humans is still lacking, while scarce studies have concluded on probiotic activity in marine animals upon ingestion. Limitations in culture harvesting and shelf life extension have indeed constrained commercial viability. There are, however, scattered pieces of evidence that microalgae play prebiotic roles, owing to their richness in oligosaccharides—hardly fermented by other members of the intestinal microbiota, or digested throughout the gastrointestinal tract of humans/animals for that matter. However, consistent applications exist only in the dairy industry and aquaculture. Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.

213 citations

Journal ArticleDOI
J. Angelin1, M. Kavitha1
TL;DR: The present review is focused on sources, chemical composition, biosynthetic pathways of EPS and their biological potential.

209 citations