Pratik Subhash Gaikwad
@mvc.ac.in
Scientist, PHE&T, Department of Veterinary Public Health & Epidemiology
Mumbai Veterinary College, Parel, Mumbai
EDUCATION
Ph. D in Food Process Engineering
RESEARCH INTERESTS
Food Science and Technology; Food Biotechnology; Bio-Chemical Engineering; Packaging and Sensors; Thermal and Non-thermal Processing
11
Scopus Publications
93
Scholar Citations
6
Scholar h-index
4
Scholar i10-index
Scopus Publications
- Chemistry of ohmic heating of foods
Santoshi Rawat, Perumal Thivya, Dhruviya Verma, Pratik Subhash Gaikwad, and Pintu Choudhary
Elsevier - A qualitative and microbial evaluation of emu meat stored under different temperatures
N.K. Jogdand, R.J. Zende, V.M. Vaidya, A.H. Shirke, and P.S. Gaikwad
Elsevier BV - Frying of Cereals
Nalla Bhanu Prakash Reddy, P.S. Gaikwad, Monica Ostwal, and B. K. Yadav
CRC Press - Traditional vs. Modern Usage of Nutri- Cereals
P. S. Gaikwad, Nalla Bhanu Prakash Reddy, K. Sandhya, and B. K. Yadav
CRC Press - Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad
Pratik S Gaikwad, C.K. Sunil, Aditi Negi, and Akash Pare
Elsevier BV - Fabrication of cellulose acetate membrane for monitoring freshness of minimally processed pomegranate (Punica granatum) arils
N.D. Komali, P.S. Gaikwad, and B.K. Yadav
Elsevier BV - A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
P.S. Gaikwad, B.K. Yadav, and S. Anandakumar
Elsevier BV - Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready-to-cook idli batter
P. S. Gaikwad, Chayanika Sarma, Anbarasan Rajan, S. Anandakumar, and B. K. Yadav
Wiley - Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad
Pratik S. Gaikwad, Akash Pare, and C. K. Sunil
Springer Science and Business Media LLC - Alternate food preservation technology
Pratik S. Gaikwad, Chayanika Sarma, Aditi Negi, and Akash Pare
Wiley - Fabrication of natural colorimetric indicators for monitoring freshness of ready-to-cook idli batter
Pratik S. Gaikwad, Binod K. Yadav, and Anandakumar Sugumar
Wiley
Natural colorimetric indicators have been fabricated using annatto and pomegranate extract powder and compared with chemical colorimetric indicator fabricated using bromophenol blue (BPB) to monitor the freshness of ready‐to‐cook (RTC) idli batter. The fabricated colorimetric indicator labels work on increasing headspace carbon dioxide (CO2) concentration and decreasing pH of stored batter, where indicators showed visible color change from lightest to darkest for spoiled samples. The headspace CO2 concentration of RTC idli batter increased from 0.15 ± 0.05 to 18.07 ± 0.21% (v/v) and pH decreased from 6.7 ± 0.06 to 4.5 ± 0.06 at optimum storage condition (35 ± 1°C) up to 24 h. The percent titratable acidity (% TA) increased from 0.44 ± 0.02 to 0.90 ± 0.02% up to 24 h. The viable lactic acid bacteria count (LABC) and total bacterial count (TBC) increased while yeast and mold count (YMC) was decreased with increasing fermentation time up to 24 h for batter stored at optimum condition. The color change of indicators was quantitatively measured with captured red, green, and blue (RGB) images. Pixel intensity for natural and chemical colorimetric indicators were decreased with increasing fermentation time. The leaching of chemical dye was observed on stored batter, and natural colorimetric indicators are nontoxic and successfully used as “on package sticker” for monitoring freshness of RTC idli batter.
RECENT SCHOLAR PUBLICATIONS
- Chemistry of ohmic heating of foods
S Rawat, P Thivya, D Verma, PS Gaikwad, P Choudhary
Chemistry of Thermal and Non-Thermal Food Processing Technologies, 73-91 2025 - A qualitative and microbial evaluation of emu meat stored under different temperatures
NK Jogdand, RJ Zende, VM Vaidya, AH Shirke, PS Gaikwad
LWT 188, 115412 2023 - Traditional vs. modern usage of nutri-cereals
PS Gaikwad, NBP Reddy, K Sandhya, BK Yadav
Nutri-cereals, 27-56 2023 - Fabrication of cellulose acetate membrane for monitoring freshness of minimally processed pomegranate (Punica granatum) arils
ND Komali, PS Gaikwad, BK Yadav
Food Bioscience, 101945 2022 - Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad
PS Gaikwad, CK Sunil, A Negi, A Pare
Applied Food Research 2 (2), 100144 2022 - A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
PS Gaikwad, BK Yadav, S Anandakumar
Journal of Food Engineering 326, 111022 2022 - Alternate Food Preservation Technology
PS Gaikwad, C Sarma, A Negi, A Pare
Food Chemistry: The Role of Additives, Preservatives and Adulteration, 275-340 2021 - Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready‐to‐cook idli batter
PS Gaikwad, C Sarma, A Rajan, S Anandakumar, BK Yadav
Coloration Technology 2021 - Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad
PS Gaikwad, A Pare, CK Sunil
Journal of Food Science and Technology, 1-11 2021 - Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter
PS Gaikwad, BK Yadav, A Sugumar
Packaging Technology and Science 34 (4), 211-218 2020 - Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake
PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ...
International Research Journal of Pure and Applied Chemistry 21 (1), 46-63 2020 - Development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-To-Cook (RTC) idli batter
PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ...
International Research Journal of Pure and Applied Chemistry 21 (1), 13-27 2020 - Frying of Cereals
NBP Reddy, PS Gaikwad, M Ostwal, BK Yadav
Cereal Processing Technologies, 247-268
MOST CITED SCHOLAR PUBLICATIONS
- Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food): Drying characteristics of black gram papad
PS Gaikwad, CK Sunil, A Negi, A Pare
Applied Food Research 2 (2), 100144 2022
Citations: 26 - Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad
PS Gaikwad, A Pare, CK Sunil
Journal of Food Science and Technology, 1-11 2021
Citations: 14 - Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter
PS Gaikwad, BK Yadav, A Sugumar
Packaging Technology and Science 34 (4), 211-218 2020
Citations: 13 - Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready‐to‐cook idli batter
PS Gaikwad, C Sarma, A Rajan, S Anandakumar, BK Yadav
Coloration Technology 2021
Citations: 10 - Fabrication of cellulose acetate membrane for monitoring freshness of minimally processed pomegranate (Punica granatum) arils
ND Komali, PS Gaikwad, BK Yadav
Food Bioscience, 101945 2022
Citations: 8 - Traditional vs. modern usage of nutri-cereals
PS Gaikwad, NBP Reddy, K Sandhya, BK Yadav
Nutri-cereals, 27-56 2023
Citations: 6 - Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake
PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ...
International Research Journal of Pure and Applied Chemistry 21 (1), 46-63 2020
Citations: 5 - Development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-To-Cook (RTC) idli batter
PS Gaikwad, BK Yadav, S Anandakumar, M Loganathan, ...
International Research Journal of Pure and Applied Chemistry 21 (1), 13-27 2020
Citations: 5 - A qualitative and microbial evaluation of emu meat stored under different temperatures
NK Jogdand, RJ Zende, VM Vaidya, AH Shirke, PS Gaikwad
LWT 188, 115412 2023
Citations: 3 - A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
PS Gaikwad, BK Yadav, S Anandakumar
Journal of Food Engineering 326, 111022 2022
Citations: 2 - Alternate Food Preservation Technology
PS Gaikwad, C Sarma, A Negi, A Pare
Food Chemistry: The Role of Additives, Preservatives and Adulteration, 275-340 2021
Citations: 1