rahul ranveer
@dbskkv.org
Associate Professor, PG Institute of Post Harvest Technology and Management
Dr. Balasaheb Swant Konkan Krishi vidyapeeth, Dapoli
EDUCATION
Ph.D. in Food Technology
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Chemical Health and Safety
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak, and João Miguel Rocha
Elsevier BV
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, and Fahad Al-Asmari
Frontiers Media SA
Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. Besides this, a natural bioactive compound can be applied in combination with other hurdle technologies to enhance the shelf-life of muscle foods. Therefore, this review article emphasizes the current knowledge on the novel non-thermal extraction of bioactive compounds from natural sources and their application as a muscle food preservative. Application of antioxidant and antimicrobial compounds from natural sources alone and in combination with other hurdle technologies has been successfully used for preservation of muscle foods. Additionally, different application methods and their impact on muscle food preservation are suggested.
R.S. Agrawal, R.C. Ranveer, N.B. Rathod, and Nilesh Prakash Nirmal
Elsevier
Vishakha Sharma, Komal Bhise, Prashant Bhagwat, Santhosh Pillai, and Rahul Ranveer
Elsevier
R.C. Ranveer, A.R. Tapre, N.B. Rathod, and B.K. Sakhale
Elsevier
R.C. Ranveer, N.B. Rathod, A.S. Nandane, A.K. Sahoo, and P.M. Ganorkar
Rynnye Lyan Resources
The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsulation efficacy (EE) and Encapsulation yield (EY) was observed. The storage stability of anthocyanin was carried out by subjecting it to different storage conditions like the presence and absence of air, sunlight, room temperature, and refrigeration condition. The maximum EE (82.2±0.95%), and EY (92.6±0.86%) were recorded at the core to wall ratio (1:3), inlet temperature (140°C), and feed rate (2 mL/mins). The highest retention was recorded in encapsulated anthocyanin stored in refrigerated conditions (R2 = 0.982), with a half-life of 245.77 weeks, and a D value of 354.57 weeks. This concludes that the stability of anthocyanin was increased due to encapsulation
Iranna Udachan, Abhijit Gatade, Rahul Ranveer, Siddharth Lokhande, Gurunath Mote, and Akshaya Kumar Sahoo
Hindawi Limited
Vishakha Sharma, Gajender Kumar Aseri, Prashant K. Bhagwat, Neelam Jain, and Rahul C. Ranveer
Wiley
AbstractThe present investigation focuses on the purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum, which demonstrated high antimicrobial activity against both gram‐positive and gram‐negative bacteria. It was identified as A. movanagherensis AS using biochemical and 16S rDNA sequencing. Tryptic soy broth supplemented with 1% yeast extract with pH 6.5 and incubation temperature of 37°C for 32 h were the optimal conditions for bacteriocin production. Bacteriocin was purified in three steps: 70% ammonium sulfate precipitation, ion‐exchange chromatography with diethylaminoethyl‐cellulose resin, and size exclusion chromatography with a Sephadex G75 column. Purified bacteriocin had a recovery of 7.93% with 23.43 purification fold, and a molecular weight of 12.11 kDa was determined by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis. Its biochemical characterization showed good stability at a broad range of temperature (40–80°C) as well as pH (3–9). Inhibition of antimicrobial activity was observed after treatment with trypsin, pepsin, and protease, which confirmed the proteinaceous nature of the purified bacteriocin. Bioinformatic analysis suggests that the purified novel bacteriocin from A. movanagherensis AS may belong to the colicin family. Considering the antimicrobial potential of purified bacteriocin coated on low‐density polyethylene film, we assume that it could be potentially exploited for food preservation in food processing industries.
Nikheel Bhojraj Rathod, Girija Gajanan Phadke, Giulia Tabanelli, Anuya Mane, Rahul Chudaman Ranveer, Asif Pagarkar, and Fatih Ozogul
Elsevier BV
Nikheel Bhojraj Rathod, Suraj Prembahadur Kahar, Rahul Chudaman Ranveer, and Uday Shriramrao Annapure
Wiley
Plasma, the fourth state of matter, is under wide evaluation for the preservation of highly perishable foods, including milk and milk products. Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of an off flavour. This review will describe the action of CP and its effect on the nutritional quality of milk and milk products.
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Prashant Kishor Bhagwat, Fatih Ozogul, Sottawat Benjakul, Santhosh Pillai, and Uday Shriramrao Annapure
Wiley
AbstractCold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high‐quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf‐life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf‐life extension of AFP.
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Soottawat Benjakul, Se‐Kwon Kim, Asif Umar Pagarkar, Surendra Patange, and Fatih Ozogul
Wiley
AbstractFish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
Vishakha Sharma, Gajender Aseri, Prashant Bhagwat, Neelam Jain, and Rahul Chudaman Ranveer
FapUNIFESP (SciELO)
HIGHLIGHT Bacillus subtilis VS, an isolate from mango with bacteriocin producing ability. Bacteriocin potentially inhibited pathogenic S. boydii, S. typhi & amp; L. monocytogenes. DEAE cellulose and sephadex G75 chromatography are best suited for purification. Purified bacteriocin found to be stable at broad pH and temperature range.
K.A. Dolas, R.C. Ranveer, A.R. Tapre, A.S. Nandane, and A.K. Sahoo
Rynnye Lyan Resources
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.
Vishakha Sharma, Rahul C Ranveer, Neelam Jain, and Gajender Kumar Aseri
GP Innovations Pvt. Ltd.
Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.
A. K. Sahoo, V. S. Gaikwad, R. C. Ranveer, P. B. Dandge, and S. R. Waghmare
Springer Science and Business Media LLC
Sure KP, , Kotnis PV, Bhagwat PK, Ranveer RC, Dandge PB, Sahoo AK, , , and
FapUNIFESP (SciELO)
The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed by its purification and characterization. The bacteriocins are antimicrobial peptides produced by many Gram positive and Gram negative bacteria.The bacteriocin produced by LAB (lactic acid bacteria) received attention in recent years due to their potential application as natural preservatives in food. Bacteriocinproduced by Lactobacillus viridescence showed broad range of antimicrobial activity against food borne pathogens. Production parameters were optimized showing highest production of bacteriocinin MRS broth with pH= 7.0 incubated at 37°C for 48 h. Bacteriocin was purified in two steps involving ammonium sulphate precipitation followed by gel filtration using Sephadex G-100. Purified bacteriocin with single band on SDS-PAGE showed molecular weight of 8.3 kDa. This purified bacteriocin was stable over wide range of pH (4-10) as well as temperatures (4°C-121°C) suggesting it as a potent candidate for preservation of various foods.
Krishna B. Gutte, Akshaya K. Sahoo, and Rahul C. Ranveer
EDP Sciences
The aim of this study was to optimize extracion of flaxseed oil process by ultrasonic treatment and determination of its effect on ω -3 fatty acid. The extraction of flaxseed oil was optimized by using different solvents like methanol, acetone, petroleum ether, ethanol, hexane and dichloromethane. The ultrasonication treatment was optimized with respect to amplitude (20–80 kHz), temperature (25–40 °C), sonication time (20–80 min) and solid to solvent ratio (1:5, 1:10 and 1:15) for extraction of flaxseed oil. The extracted oil was subjected to GC analysis to determine ω -3 fatty acid. The recovery of flaxseed oil was higher with hexane followed by dichloromethane. The ultrasonic treatment at frequency of 40 kHz, temperature of 30 °C, extraction time of 40 min and solid to solvent ratio: 1:10 gave best results for extraction. The ultrasonic assisted extraction improves the extraction yield by 11.5% with similar amount of solvent. The chromatograph showed that there were no significant effects on α -Linolenic acid (ω -3) by the ultrasonic assisted extraction. This will beneficial to the oil extractor to recover higher amount of oil from same amount of the raw materials.
Rahul C. Ranveer, Abhijeet A. Gatade, Harshwardhan A. Kamble, and Akshya K. Sahoo
FapUNIFESP (SciELO)
The aim of this study was to optimize the encapsulation of lycopene using response surface methodology and to determine its stability. The lycopene was extracted from tomato processing industry waste. The extracted pigment was purified by crystallization method. The effect of different process parameters, viz, core to wall ratio, sucrose to gelatin and inlet temperature on encapsulation efficiency (EE) and encapsulation yield (EY) were studied. Structural study of encapsulated material was carried by using scanning electron microscope (SEM). The samples with and without encapsulation were stored under different conditions such as the presence and absence of air, sunlight, at room temperature and under refrigeration. Highest EE (92.6 ± 0.86) and EY (82.2 ± 0.95) were observed when the core to wall ratio was 1:4, sucrose to gelatin ratio was 7:3 and inlet temperature was 1800C. The SEM analysis showed the encapsulated lycopene was of "bee-net" shaped, whereas lycopene without encapsulation was like "saw dust". More than 90% retention was recorded in microencapsulated sample stored in all storage conditions, whereas sample without encapsulation showed less than 5% retention with sample storage conditions after 42 days of storage. The optimization and storage study would be helpful to the lycopene producer to improve storage stability.
Shweta S. Gogavekar, Shilpa A. Rokade, Rahul C. Ranveer, Jai S. Ghosh, Dayanand C. Kalyani, and Akshaya K. Sahoo
Springer Science and Business Media LLC