Browsing by Author "Shah K."

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    3D printing: trends and approaches toward achieving long-term sustainability in the food industry
    (2024-01-01) Thorakkattu P.; Awasti N.; Sajith Babu K.; Khanashyam A.C.; Deliephan A.; Shah K.; Singh P.; Pandiselvam R.; Nirmal N.P.; Thorakkattu P.; Mahidol University
    Global food security has recently been under serious threat from the rapid rise in the world’s population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology’s influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.
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    Addressing the gap in health data management skills: an online self-guided course for researchers and health professionals
    (2024-12-01) Waithira N.; Mutinda B.; Shah K.; Kestelyn E.; Bull S.; Boggs L.; Lang T.; Cheah P.Y.; Waithira N.; Mahidol University
    Background: The healthcare sector is rapidly evolving with the rise of digital technology and data-driven decision-making. However, traditional medical education has yet to fully integrate training on managing health-related information, resulting in a significant skills gap among medical and research professionals. This gap is pronounced in low- and middle-income countries (LMICs), where data privacy concerns and inadequate infrastructure hinder efforts to utilise and share health data. Aims: To address this gap, we developed an online, modular course aimed at providing foundational skills on capturing, storing and sharing health data. Methods: The course was developed using the ADDIE(Analyze, Design, Develop, Implement, Evaluate) instructional design model. A needs assessment workshop involving 25 global health proffesionals identified key training gaps which informed the curriculum’s development. A multidisciplinary team from six institutions developed the modules. The course was piloted in a face-to-face setting with 37 participants and later adapted for online delivery via the Global Health Network platform. We evaluated the course using Level 1 of Kirkpatrick’s model for training evaluation. Results: Six foundational modules were developed: Introduction to Data Management, Data Quality, Data Repositories, Ethics of Data Sharing, Data Governance, and Costing for Data Management. Between December 2020 and April 2024, 6,384 individuals from 90 countries completed the course. Of these, 32% were from Africa, 15% from Asia, 16% from South/Central America and the Caribbean, and 24% from Europe. Summative evaluations, based on voluntary post-module surveys, demonstrated high relevance to participants’ learning needs (96.6%) and strong intentions to apply the skills gained (88.3%). Key motivators for enrollment included the course’s free access, relevance to professional or academic needs, and trust in the organizations and authors behind the content. Conclusions: The high enrolment and broad geographical reach demonstrates the potential of online training as a cost-effective tool to equip health practitioners and researchers with data literacy skills. Future evaluations will assess its impact on participants’ knowledge, behavior, and data-sharing and reuse practices.
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    Biopreservation of dairy products using postbiotics
    (2024-01-01) Awasti N.; Vashisht P.; Khanashyam A.C.; Shah K.; Nirmal N.P.; Awasti N.; Mahidol University
    The dairy industry faces significant challenges in preserving the quality and safety of its products while meeting consumer demand for minimally processed and naturally preserved foods. Postbiotic biopreservation has emerged as a promising technique to address these challenges. Postbiotics are the metabolites and by-products generated by beneficial microorganisms during fermentation, particularly lactic acid bacteria (LAB). Postbiotics play a pivotal role in acidifying the environment, inhibiting the growth of spoilage microorganisms and pathogens, and enhancing the sensory attributes of products. This chapter provides an overview of the applications of postbiotic as a biopreservative in dairy, highlighting its benefits in extending shelf life, improving food safety, enhancing quality, and offering potential health benefits. Furthermore, it emphasizes the importance of ongoing research and development in optimizing postbiotic production, regulatory compliance, and consumer acceptance to fully unlock the potential of this natural preservative in the dairy industry.
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    Cognitive enhancement: fueling the brain with functional foods
    (2025-01-01) Khanashyam A.C.; Ramesh B.; Shanker M.A.; James M.; Shah K.; Thorakkattu P.; Nirmal N.P.; Khanashyam A.C.; Mahidol University
    Age-related cognitive decline (ARCD) and neurodegenerative diseases are increasingly prevalent due to longer life expectancies, with oxidative stress playing a central role in these processes. Functional foods, which are rich in omega-3 fatty acids, antioxidants, polyphenols, vitamins, and minerals, offer promising neuroprotective benefits. These bioactive compounds enhance neuronal signaling, reduce oxidative stress, and mitigate neuroinflammation. Epidemiological studies have shown a correlation between diets high in fruits, vegetables, fish, and nuts and a reduced risk of cognitive decline. Clinical trials also demonstrate improvements in memory, attention, and executive function from specific supplements. Omega-3 fatty acids from fish oils enhance synaptic plasticity and support the structural integrity of neuronal membranes. Antioxidants neutralize reactive oxygen species, preventing cellular damage. Polyphenols, found in berries and other plant-based foods, exert potent antioxidant and antiinflammatory effects and can influence brain function through the gut–brain axis. Thus functional foods emerge as a natural and accessible strategy for maintaining cognitive health and mitigating cognitive aging. Regular consumption of these foods, along with a balanced diet and healthy lifestyle, could provide significant benefits in preserving cognitive function and reducing the risk of neurodegenerative diseases.
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    Nutritional and functional perspectives of pseudocereals
    (2024-08-01) Nandan A.; Koirala P.; Dutt Tripathi A.; Vikranta U.; Shah K.; Gupta A.J.; Agarwal A.; Nirmal N.; Nandan A.; Mahidol University
    An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.
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    Plant protein-derived peptides: frontiers in sustainable food system and applications
    (2024-01-01) Nirmal N.; Khanashyam A.C.; Shah K.; Awasti N.; Sajith Babu K.; Ucak İ.; Afreen M.; Hassoun A.; Tuanthong A.; Nirmal N.; Mahidol University
    Plant proteins have been considered a potential source of bio-functional peptides, which can be beneficial for human health. The potent antioxidant properties of plant-based peptides protect against oxidative damage and associated diseases. Despite a significant number of studies on the preparation and biological functions of plant-based peptides, only a limited number of peptides are commercially utilized. The systematic studies of the extraction, optimization, isolation, pharmacokinetics, stability, and safety aspects of plant protein-derived peptides (PPDP) are in progress. Also, the molecular mechanism of action and health benefits of bioactive PPDP is still lacking. Hence, this review provides a comprehensive discussion of various plant protein sources to end-product applications of PPDP. In this context, different plant sources explored for functional and bioactive PPDP have been presented. The green biotechnological techniques such as fermentation and enzymatic hydrolysis for extraction of PPDP have been described. The functional and biological properties of PPDP have been revisited. The most important part of the application which includes the stability and bioavailability of PPDP has been discussed. Additionally, the health impact of PPDP administration has been summarized. Lastly, future perspectives and concluding remarks have been documented.
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    Postbiotics: A health promoters in human
    (2024-01-01) Khanashyam A.C.; Ramesh B.; Babu K.S.; Mundanat A.S.; Shah K.; Awasti N.; Deokar G.S.; Nirmal N.P.; Khanashyam A.C.; Mahidol University
    Postbiotics represent a novel category within the realm of biotics, demonstrating the potential to impart health benefits. Diverging from probiotics, postbiotics operate independently of living cells, thereby circumventing the food safety requisites applicable to live microorganisms. Constituents of postbiotics encompass an array of elements, such as short-chain fatty acids, exopolysaccharides, vitamins, bacteriocins, enzymes, and peptides, embedded within a nonpurified inactivated cell preparation. Although the exploration of postbiotics is in its nascent stages, mounting evidence suggests their capacity to modulate human health. Recent investigations have unveiled additional bioactivities associated with postbiotics, spanning immunomodulatory, antiproliferative, and antioxidant attributes. Notably, certain postbiotics have exhibited the capability to enhance gut health by fortifying the integrity of the gut barrier, mitigating inflammation, and fostering antimicrobial activity against gut pathogens. Despite the accumulation of in vitro and in vivo studies bolstering the prospective role of postbiotics as promoters of health, the intricacies of their mechanisms of action and the underlying signaling pathways remain incompletely elucidated. This chapter furnishes a comprehensive survey of emerging probiotic-related concepts, outlines the scientific evidence substantiating their bioactivities, delves into potential mechanisms that underlie their health-promoting effects, and examines prevailing trends in their applications.
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    Postbiotics: Current Trends in Food and Pharmaceutical Industry
    (2022-10-01) Thorakkattu P.; Khanashyam A.C.; Shah K.; Babu K.S.; Mundanat A.S.; Deliephan A.; Deokar G.S.; Santivarangkna C.; Nirmal N.P.; Mahidol University
    Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis. A few examples of widely studied postbiotics are short-chain fatty acids, microbial cell fragments, extracellular polysaccharides, cell lysates, teichoic acid, vitamins, etc. Presently, prebiotics and probiotics are the products on the market; however, postbiotics are also gaining a great deal of attention. The numerous health advantages of postbiotic components may soon lead to an increase in consumer demand for postbiotic supplements. The most recent research aspects of postbiotics in the food and pharmaceutical industries are included in this review. The review encompasses a brief introduction, classification, production technologies, characterization, biological activities, and potential applications of postbiotics.
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    Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry
    (2023-02-01) Nirmal N.P.; Khanashyam A.C.; Mundanat A.S.; Shah K.; Babu K.S.; Thorakkattu P.; Al-Asmari F.; Pandiselvam R.; Mahidol University
    The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.