Ronit Mandal
@ubc.ca
Faculty of Land and Food Systems
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Payal Karmakar and Ronit Mandal
Apple Academic Press
Kuntal Roy, Anindita Debnath, Ronit Mandal, Shamim Hossain, Payal Karmakar, and Partha P. Debnath
Apple Academic Press
Payal Karmakar, Ronit Mandal, and Kuntal Roy
Apple Academic Press
Ronit Mandal, Payal Karmakar, and Kuntal Roy
Apple Academic Press
Anubhav Pratap-Singh and Ronit Mandal
Elsevier BV
Anubhav Pratap-Singh, Maryam Shojaei, Anika Singh, Yutong Ye, Ronit Mandal, Yifan Yan, Joana Pico, Eric M. Gerbrandt, and Simone D. Castellarin
Elsevier BV
Xanyar Mohammadi, Golshan Matinfar, Ronit Mandal, Anika Singh, Grzegorz Fiutak, David D. Kitts, and Anubhav Pratap Singh
Elsevier BV
Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, and Anika Singh
MDPI AG
Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT) upon the photodegradation of iso-α-acids. This study is the first to investigate the effect of different portions of the PL spectrum on UV-sensitive beers (light-colored blonde ale and dark-colored centennial red ale) using clear and bronze-tinted UV filters. PL treatments with its entire spectrum, including the ultraviolet portion of the spectrum, resulted in up to 4.2 and 2.4 log reductions of L. brevis in the blonde ale and centennial red ale beers, respectively, but also resulted in the formation of 3-MBT and small but significant changes in physicochemical properties including color, bitterness, pH, and total soluble solids. The application of UV filters effectively maintained 3-MBT below the limit of quantification but significantly reduced microbial deactivation to 1.2 and 1.0 log reductions of L. brevis at 8.9 J/cm2 fluence with a clear filter. Further optimization of the filter wavelengths is considered necessary to fully apply PL for beer processing and possibly other light-sensitive foods and beverages.
Lennie K.Y. Cheung, Andrew D. Sanders, Ronit Mandal, Derek R. Dee, Anubhav Pratap-Singh, and Rickey Y. Yada
Elsevier
Alberto Baldelli, Hashem Etayash, Hale Oguzlu, Ronit Mandal, Feng Jiang, Robert E.W. Hancock, and Anubhav Pratap-Singh
Elsevier BV
Anubhav Pratap-Singh, Shaba Noore, Ronit Mandal, and Anika Singh
Springer International Publishing
Ronit Mandal, Artur Wiktor, Xanyar Mohammadi, and Anubhav Pratap-Singh
Springer Science and Business Media LLC
Zina.T. Alkanan, Asaad.R.S. Al-Hilphy, Ammar B. Altemimi, Ronit Mandal, and Anubhav Pratap-Singh
Elsevier BV
Małgorzata Nowacka, Magdalena Dadan, Monika Janowicz, Artur Wiktor, Dorota Witrowa‐Rajchert, Ronit Mandal, Anubhav Pratap‐Singh, and Emilia Janiszewska‐Turak
Wiley
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
Ronit Mandal and Anubhav Pratap-Singh
Elsevier BV
Katia Caballero, Ronit Mandal, Anubhav Pratap-Singh, David D Kitts, Ronald O Ball, Paul B Pencharz, Glenda Courtney-Martin, and Rajavel Elango
Oxford University Press (OUP)
ABSTRACT Background Rice is one of the most commonly consumed cereal grains and is part of staple diets in the majority of the world. However, it is regarded as an incomplete protein, with lysine being a limiting amino acid. Objectives Our objectives were to determine the bioavailability of lysine in school-age children consuming cooked white rice and to assess the effect of rice starch retrogradation. Methods Bioavailability or metabolic availability (MA) of lysine was determined using the indicator amino acid oxidation (IAAO) method in a repeated-measures design. Six healthy school-age children (3 boys, 3 girls) with a mean ± SD age of 6.8 ± 0.98 y randomly received 4 crystalline l-lysine intakes (2, 6, 10, 14 mg · kg−1 · d−1), and 5 rice intakes to provide lysine at 8, 11, or 14 mg · kg−1 · d−1. The 14 mg · kg−1 · d−1 intakes were measured twice as warm rice and once as cold rice (to assess the impact of starch retrogradation on MA). Diets provided protein at 1.5 g · kg−1 · d−1 and calories at 1.7 times the participant's measured resting energy requirement, and were isonitrogenous. Breath samples were collected at baseline and during an isotopic steady state for 13C enrichment measurement. The MA of lysine from rice was determined by comparing the IAAO response of rice with l-lysine using the slope-ratio and single intake methods. Starch retrogradation was characterized using differential scanning calorimetry. Results MA of lysine in warm rice measured in school-age children was 97.5% and was similar to a repeated rice study (97.1%) within the same study population. MA of lysine was reduced significantly (P < 0.05) to 86.1% when the cooked rice was consumed cold, which corresponded to detectable starch retrogradation. Conclusions To our knowledge, this is the first study to measure the MA of lysine from rice in school-age children. Although the bioavailability of lysine from rice is high, it can be reduced by retrogradation of its starch component. This trial was registered at clinicaltrials.gov as NCT04135040.
Xanyar Mohammadi, Yuhao Deng, Golshan Matinfar, Anika Singh, Ronit Mandal, and Anubhav Pratap-Singh
MDPI AG
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.
Yuan Shi, Ronit Mandal, Anika Singh, and Anubhav Pratap Singh
Wiley
Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated with the production of aroma substrates, color changes, and alternation of physico‐chemical characteristics. The associated reaction could be either desirable or undesirable in food production. An understanding of LOX characteristics and functional principles is essential for utilizing LOX as a natural food ingredient. Legumes are nutrient‐dense food ingredient and also serve as a good source of LOX. This paper is focused on the biological function of LOX in legumes, the history of legume LOX, the application of legume LOX in the food industry, and the inhibition strategies of unwanted LOX‐catalyzed reaction.
Claudia Gonzalez Viejo, Raúl Villarreal-Lara, Damir D. Torrico, Yaressi G. Rodríguez-Velazco, Zamantha Escobedo-Avellaneda, Perla A. Ramos-Parra, Ronit Mandal, Anubhav Pratap Singh, Carmen Hernández-Brenes, and Sigfredo Fuentes
MDPI AG
Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.
Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh, and Anubhav Pratap Singh
MDPI AG
Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
Anubhav Pratap Singh, Ronit Mandal, Maryam Shojaei, Anika Singh, Przemysław Łukasz Kowalczewski, Marta Ligaj, Jarosław Pawlicz, and Maciej Jarzębski
MDPI AG
Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.
Artur Wiktor, Anubhav Pratap Singh, Oleksii Parniakov, Viacheslav Mykhailyk, Ronit Mandal, and Dorota Witrowa-Rajchert
Elsevier
Amir Amiri, Alireza Mousakhani-Ganjeh, Soraya Shafiekhani, Ronit Mandal, Anubhav Pratap Singh, and Reza Esmaeilzadeh Kenari
Elsevier BV
Ronit Mandal, Yuan Shi, Anika Singh, Rickey Y. Yada, and Anubhav Pratap Singh
Elsevier