Prajya Arya

@sliet.ac.in

Research Scholar
Sant Longowal Institute of Engineering and Technology

Prajya Arya


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https://researchid.co/prajyaarya

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, Biochemistry
19

Scopus Publications

299

Scholar Citations

8

Scholar h-index

8

Scholar i10-index

Scopus Publications

  • Ready-to-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) under Innovative Practices in Terms of Fortification, Supplementation, and Enrichment Means
    Prajya Arya, Pradyuman Kumar
    Recent Advances in Ready to Eat Food Technology, 2024
    The recent market shift towards ready-to-eat (RTE)-based food products has flooded the fast moving consumer goods (FMCG) market with its different types. There are various categories for which RTE foods are constantly developed with the help of different research-based outcomes. These categories list out drinks, foods, take-away meals, quick hunger quenchers, energy drinks, quick preparing meals, and many more. RTE foods are a big time saver in this hectic and time-quenching lifestyle that aids in fulfilling the daily nutritional requirements under its own wife umbrella of categories. Such a wide section of foods is wisely prepared for different age groups such as neonates, toddlers, children, teenagers, adolescents, young age, middle age, elderly, and sports. RTE-based foods include chips (corn-based, wheat-based, rice-based, millet-based, addition of dried vegetable powder, enhance nutritional uptake by incorporating phenolic and antioxidant-rich components), drinks (soft drinks, milk-based drinks, fermented milk-based drinks, flavored drinks, nutritionally enrich bioactive compounds-loaded drink fruit juices), candies, cakes, truffles, herbal concoctions, and functional foods. Generally, such nutritional enhancement is carried out in some predefined food matrices like cakes, chips, extruded products, snacks, drinks, and baked goods. Therefore, this chapter focuses on various categories of RTE foods along with their nutritional aspects for different age groups and RTE food product types.
  • RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
    Alka Joshi, Prajya Arya, Neeraj, Shruti Sethi, Bindvi Arora, Anamika Thakur, Pradyuman Kumar
    Recent Advances in Ready to Eat Food Technology, 2024
    The “convenience and ready-to-eat (RTE) food revolution” has grown worldwide in the last three decades as a large percentage of these formulations are expected to move from kitchen to processing plants. The current economic situation, emerging globalization, nuclear double-income families, increase in the per capita income of many households and an increase in the disposable income, growing consumerism, integration of ethnic foods into local food habits, increase in foreign travel, media influence, desire for healthy and quality foods, and their availability due to modern processing and technological breakthroughs are rapidly changing food perception and the goals of food scientists and technologists. The rising proportion of working-age people around the world has contributed to the widespread acceptance of RTE goods. To cash in on this trend, many retailers have begun offering pre-cooked or ready-to-cook alternatives. Due to the RTE food products’ less cooking time, extended shelf life, and convenience of preparation needs, they have seen considerable adoption among the working population in India. The Indian RTE market is expected to expand by USD 1,064.32 million and a cumulative annual growth rate (CAGR) of 20.64% between 2022 and 2027. Worldwide also the demand for vegan food is increasing as the vegetarian population is increasing due to ethical, and religious sentiments and as well as environmental concerns. Therefore, the development of increasingly plant-based RTE foods can add more value and range to the market for vegan and flexitarian consumers. The market also raises demands for meat and fish-based RTE products that fulfill demands for quenching hunger in a small, packed food product that might require high cooking time.
  • Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization
    Prajya Arya, Pradyuman Kumar
    Food Hydrocolloids for Health, 2023
    • An effort to make fenugreek seed extracted diosgenin edible with the suitable wall material. • Production of encapsulated spray dried diosgenin powder (SDDP) by optimization of process conditions. • Better encapsulation efficiency and powder properties revealed about optimum optimization of diosgenin. • SDDP characterization was fulfilled by supportive data from acceptable flow characteristics and particle size analysis.
  • Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient
    Megha Kumari, Prajya Arya, Sunil Kumar Khatkar, Pradyuman Kumar
    Food Chemistry Advances, 2023
    This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2-2.8%), hydroxypropyl methylcellulose (HPMC 0.2-0.8%) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5%). Among the different formulations, IGP1 yielded better iron content (44.2±0.35 mg/g), hygroscopicity (21.64±0.18%), and a fewer amount of surface iron content (1.59±0.22%). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75%. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10%), apple pomace powder (4%), HPMC (2%), and durum semolina (84%). The P1 fortified with AAIGP at 0.5% addition level retained the iron content (23.74±0.08 mg/100g) and ascorbic acid content (87.51±0.11 mg/100g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group.
  • Fried food products: Their classification, significance, and impact on nutrition and health
    Prajya Arya, Pradyuman Kumar
    Frying Technology Recent Development Challenges and Prospects, 2023
    Fried foods are the most trending foods that contain unique persistent flavors and aromas. The concept of frying is based on the heat and mass transfer that takes place between the fried product and hot oil which serves as the heating medium. The exchange of moisture from the food surface, oil absorption over the crust of fried food, and the change in color of the food’s outermost surface are indicators of the frying process. Various methods and techniques are being adopted for the frying process such as air frying, pan frying, vacuum frying, ultrasound-assisted frying, and microwave-assisted frying. The alterations found in fried foods are mainly due to the techniques adopted and they depict the structure and oil content of fried food products. Some examples of fried foods are fish nuggets, chicken nuggets, poories, mathri, samosa, kabab, French fries, and fritters. Many other fried foods are being produced around the world with different ingredients. The acceptance of fried foods depends on the ingredients used, the technique adopted, and the batter type. Some serious health concerns are linked with overconsumption of fried foods like obesity, diabetes, hypertension, skin problems, and cardiovascular issues. Fried foods are not solely responsible for health issues, but the daily lifestyle of the present generation also plays a major role. So, there is the requirement of developing fried foods in such a way as to maintain the taste, aroma, and flavor of fried food along with its nutritious properties that contribute to promotion of human health.
  • Phytochemical, phase transition, FTIR, and antimicrobial characterization of defatted Trigonella foenum graecum seed extract as affected by solvent polarity
    Prajya Arya, Pradyuman Kumar
    Journal of Food Measurement and Characterization, 2023
  • Diosgenin: Chemistry, extraction, quantification and health benefits
    Prajya Arya, Mohona Munshi, Pradyuman Kumar
    Food Chemistry Advances, 2023
    The occurrence of natural bioactive compounds is increasingly involved with pharmaceutical industries' exploring more source matrices. Diosgenin is a lot of delved bioactive compound naturally occurring in Trigonella foenum graecum, Dioscorea alata, Smilax china, etc, and utilized in the preparation of several steroidal drugs and acts as a hormone percussor. Extracted yield of diosgenin depends on type of source material and extraction techniques. The techniques of diosgenin extraction include ultrasound assisted, microwave assisted, supercritical fluid extraction, ionic liquid extraction, and acid hydrolysis and causing less environmental damage. The quantification of diosgenin majorly depends on the analytical method adopted such as HPLC, GCMS, UHPLC, and HPLC-DAD. The extracted and quantified diosgenin could be used as a delivery vehicle in food matrices for chronic disorders. The biopotency of diosgenin is analyzed against cancer, diabetes, hyperlipidaemia, neurological disorders, and metabolic perturb. The phenomenal properties of diosgenin in curing various cellular and metabolic diseases would help future researchers to explore suitable matrices for getting extraction, quantification, and utilization of diosgenin.
  • Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization
    Prajya Arya, Pradyuman Kumar
    Steroids, 2023
  • Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters
    Prajya Arya, Pradyuman Kumar
    Foods, 2023
    Fenugreek seeds are a rich source of bioactive compounds, such as diosgenin, which is one of the most crucial steroidal sapogenins emerging in the field with its spectacular health benefits. Plant-based diosgenin is bitter in taste and has remarkably low consumption levels, making it unable to fulfil the role of improving health benefits. Diosgenin is spray dried to mask bitterness and astringent flavors with two different wall materials, such as maltodextrin (MD) and whey protein concentrate (WPC), separately. The spray-drying condition of the selected optimization process was inlet air temperature (IAT 150–170 °C), feed flow rate (FFR 300–500 mL/h), and carrier agent concentration (CAC 10–20%). The optimization of the process variable was conducted for producing optimized encapsulated diosgenin powder (EDP) with both MD and WPC. The selected parameters, such as yield, encapsulation efficiency, moisture content, antioxidant activity, hygroscopicity, and solubility, are investigated in this current work. Based on the experimental results, the significant R2 values depict the model fitting to the responses. EDP revealed an optimization condition at 170 °C IAT, 500 mL/h FFR, and 20% CAC for MD and WPC. The highest responses were observed with WPC-EDP, such as yield at 82.25%, encapsulation efficiency at 88.60%, antioxidant activity at 53.95%, and hygroscopicity at 12.64%. MD-EDP revealed higher solubility at 96.64% and moisture content at 2.58%. EDP was studied using micrographs and diffractograms for the optimized samples, which revealed a smooth and dented surface with an amorphous nature for MD-EDP and WPC-EDP, respectively. EDP exhibited acceptable powder properties with regard to fulfilling the set purpose. EDP can be a better potential ingredient in different food matrices to act as a delivery vehicle for various health aliments.
  • Diosgenin: An ingress towards solving puzzle for diabetes treatment
    Prajya Arya, Pradyuman Kumar
    Journal of Food Biochemistry, 2022
    The consumption and composition of food in daily life predict our health in long run. The relation of diabetes to sweets is quite popular. Diabetes hampers the glucose and insulin regulation in the human body by damaging pancreatic β cells. Diabetes has a strong potential towards altering cellular mechanisms of organs causing unlawful performance. Diabetes alters pathways like TLR4, AChE, NF-ĸB, LPL, and PPAR at different sites that affect the normal cellular machinery and cause damage to the local tissue and organ. The long-lasting effect of diabetes was observed in vascular, cardia, nervous, skeletal, reproductive, hepatic, ocular, and renal systems. The increasing awareness of diabetes and its concern has awakened the common people more enthusiastically. Due to rising harm from diabetes, scientific researchers tend to have more eyes toward it. While searching for diabetes solutions, fenugreek diosgenin could pop up with some positive effects in curing the same. Diosgenin helps to lower the scathe of diabetes by modifying cellular pathways in favor of healthy bodily functions. Diosgenin altered the pathways for renewal of pancreatic β cells for better insulin secretion, initiate GLUT4, enhanced DHEA, modify ER-α-mediated PI3K/Akt pathways. Diosgenin can be an appropriate insult for diabetes in a much evolving way for a healthy lifestyle. PRACTICAL APPLICATIONS: Diabetes is one of the most death causing diseases in the medical world. Regrettably the cure of diabetes is yet to be found. Various scientific team working on the same to look after the most appropriate way for diabetes treatment. There is enormous growth of nutraceutical in the market claiming for cure of different metabolic disorders. Among various bioactive compound fenugreek's diosgenin could took a leap over other in curing and preventing the damage caused by diabetes to different organs. The role of diosgenin in curing various metabolic disorders is quite popular from some time. This article also emphasizes over beneficiary effect of diosgenin in curing the damages caused by diabetes by altering cellular metabolism processes. Hence diosgenin could be a better way for researchers to develop a method for diabetes treatment.
  • Characterization of spray dried diosgenin from fenugreek using binary blend of carrier agents
    Prajya Arya, Pradyuman Kumar
    Applied Food Research, 2022
  • Processing of Coffee and Tea Waste
    Prajya Arya, Pradyuman Kumar
    Food Processing Waste and Utilization Tackling Pollution and Enhancing Product Recovery, 2022
  • Bioactive Compounds in Fenugreek
    Prajya Arya, Pradyuman Kumar
    Spice Bioactive Compounds Properties Applications and Health Benefits, 2022
  • Recovery and Utilization of Protein from Food Industry Waste
    Mohona Munshi, Prajya Arya, Pradyuman Kumar
    Food Processing Waste and Utilization Tackling Pollution and Enhancing Product Recovery, 2022
  • Trigonella foenum graecum
    Prajya Arya, Neha Kumari, Sajad Ahmad Wani, Pradyuman Kumar
    Herbs Spices and their Roles in Nutraceuticals and Functional Foods, 2022
  • Diosgenin a steroidal compound: An emerging way to cancer management
    Prajya Arya, Pradyuman Kumar
    Journal of Food Biochemistry, 2021
  • Comparison of ultrasound and microwave assisted extraction of diosgenin from Trigonella foenum graceum seed
    Prajya Arya, Pradyuman Kumar
    Ultrasonics Sonochemistry, 2021
  • Physico-chemical analysis and fatty acid profiling of fenugreek (Trigonella foenum-graecum) seed oil using different solvents
    Mohona Munshi, Prajya Arya, Pradyuman Kumar
    Journal of Oleo Science, 2020
  • RECENT TRENDS IN THE FOOD PACKAGING INDUSTRY
    Advances in Sustainable Food Packaging Technology, 2009

RECENT SCHOLAR PUBLICATIONS

  • RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
    A Joshi, P Arya, S Sethi, B Arora, A Thakur, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 108-128 , 2024
    2024
    Citations: 4
  • Ready-to-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) under Innovative Practices in Terms …
    P Arya, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 255-267 , 2024
    2024
  • 16 Ready-to-Eat Recipes and
    P Arya, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 255 , 2024
    2024
  • Recent Trends in The Food Packaging Industry
    P Arya, P Kumar
    Advances in Sustainable Food Packaging Technology, 3-28 , 2024
    2024
  • Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient
    M Kumari, P Arya, SK Khatkar, P Kumar
    Food Chemistry Advances 3, 100551 , 2023
    2023
    Citations: 10
  • Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization
    P Arya, P Kumar
    Food Hydrocolloids for Health 3, 100134 , 2023
    2023
    Citations: 4
  • Fried Food Products: Their Classification, Significance, and Impact on Nutrition and Health
    P Arya, P Kumar
    Frying Technology, 27-55 , 2023
    2023
  • Phytochemical, phase transition, FTIR, and antimicrobial characterization of defatted Trigonella foenum graecum seed extract as affected by solvent polarity
    P Arya, P Kumar
    Journal of Food Measurement and Characterization 17 (5), 5234-5246 , 2023
    2023
    Citations: 6
  • Diosgenin: Chemistry, extraction, quantification and health benefits
    P Arya, M Munshi, P Kumar
    Food Chemistry Advances 2 , 2023
    2023
    Citations: 54
  • Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters
    P Arya, P Kumar
    Foods 12 (12), 2330 , 2023
    2023
    Citations: 7
  • Effect of carrier agents on quality parameters of spray-dried encapsulated diosgenin powder and the optimization of process parameters. Foods. 2023; 12 (12): 2330
    P Arya, P Kumar
    doi. org/10.3390/foods12122330 Academic Editor: Hong Wu Received 13 , 2023
    2023
    Citations: 4
  • Production of Encapsulated (25R)-Spirost-5-en-3β-ol Powder with Composite Coating Material and its Characterization
    P Arya, P Kumar
    Steroids , 2023
    2023
    Citations: 3
  • Trigonella foenum graecum
    P Arya, N Kumari, SA Wani, P Kumar
    Herbs, spices and their roles in nutraceuticals and functional foods, 133-148 , 2023
    2023
    Citations: 19
  • Bioactive compounds in Fenugreek
    P Arya, P Kumar
    Spice Bioactive Compounds, 269-290 , 2022
    2022
    Citations: 3
  • Diosgenin: An ingress towards solving puzzle for diabetes treatment
    P Arya, P Kumar
    Journal of Food Biochemistry , 2022
    2022
    Citations: 20
  • Recovery and Utilization of Protein from Food Industry Waste
    PK Mohona Munshi, Prajya Arya
    Food Processing Waste and Utilization , 2022
    2022
    Citations: 5
  • Processing of Coffee and Tea Waste
    PK Prajya Arya
    Food Processing Waste and Utilization , 2022
    2022
    Citations: 1
  • Characterization of spray dried diosgenin from fenugreek using binary blend of carrier agents
    P Arya, P Kumar
    Applied Food Research , 2022
    2022
    Citations: 16
  • Bioactive compounds in fenugreek ISBN 9781032062914
    PK Prajya Arya
    2022
  • Diosgenin a steroidal compound: An emerging way to cancer management
    P Arya, P Kumar
    Journal of food biochemistry 45 (12), e14005 , 2021
    2021
    Citations: 37

MOST CITED SCHOLAR PUBLICATIONS

  • Comparison of ultrasound and microwave assisted extraction of diosgenin from Trigonella foenum graceum seed
    P Arya, P Kumar
    Ultrasonics Sonochemistry 74, 105572 , 2021
    2021
    Citations: 73
  • Diosgenin: Chemistry, extraction, quantification and health benefits
    P Arya, M Munshi, P Kumar
    Food Chemistry Advances 2 , 2023
    2023
    Citations: 54
  • Diosgenin a steroidal compound: An emerging way to cancer management
    P Arya, P Kumar
    Journal of food biochemistry 45 (12), e14005 , 2021
    2021
    Citations: 37
  • Physico-chemical analysis and fatty acid profiling of fenugreek (Trigonella foenum-graecum) seed oil using different solvents
    M Munshi, P Arya, P Kumar
    Journal of Oleo Science 69 (11), 1349-1358 , 2020
    2020
    Citations: 29
  • Diosgenin: An ingress towards solving puzzle for diabetes treatment
    P Arya, P Kumar
    Journal of Food Biochemistry , 2022
    2022
    Citations: 20
  • Trigonella foenum graecum
    P Arya, N Kumari, SA Wani, P Kumar
    Herbs, spices and their roles in nutraceuticals and functional foods, 133-148 , 2023
    2023
    Citations: 19
  • Characterization of spray dried diosgenin from fenugreek using binary blend of carrier agents
    P Arya, P Kumar
    Applied Food Research , 2022
    2022
    Citations: 16
  • Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient
    M Kumari, P Arya, SK Khatkar, P Kumar
    Food Chemistry Advances 3, 100551 , 2023
    2023
    Citations: 10
  • Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters
    P Arya, P Kumar
    Foods 12 (12), 2330 , 2023
    2023
    Citations: 7
  • Phytochemical, phase transition, FTIR, and antimicrobial characterization of defatted Trigonella foenum graecum seed extract as affected by solvent polarity
    P Arya, P Kumar
    Journal of Food Measurement and Characterization 17 (5), 5234-5246 , 2023
    2023
    Citations: 6
  • Recovery and Utilization of Protein from Food Industry Waste
    PK Mohona Munshi, Prajya Arya
    Food Processing Waste and Utilization , 2022
    2022
    Citations: 5
  • RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
    A Joshi, P Arya, S Sethi, B Arora, A Thakur, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 108-128 , 2024
    2024
    Citations: 4
  • Encapsulated diosgenin powder production using binary carrier: Process optimization and powder characterization
    P Arya, P Kumar
    Food Hydrocolloids for Health 3, 100134 , 2023
    2023
    Citations: 4
  • Effect of carrier agents on quality parameters of spray-dried encapsulated diosgenin powder and the optimization of process parameters. Foods. 2023; 12 (12): 2330
    P Arya, P Kumar
    doi. org/10.3390/foods12122330 Academic Editor: Hong Wu Received 13 , 2023
    2023
    Citations: 4
  • Fortification of calcium and iron with Phoenix dactylifera (Palm Date) and Euryale ferox (Makhana) in wheat and ragi cookies: Formulation, physiochemical and nutritional analysis
    P Arya, A Sharma, RK Gupta
    International Journal of Food Science and Nutrition 2 (4), 196-200 , 2017
    2017
    Citations: 4
  • Production of Encapsulated (25R)-Spirost-5-en-3β-ol Powder with Composite Coating Material and its Characterization
    P Arya, P Kumar
    Steroids , 2023
    2023
    Citations: 3
  • Bioactive compounds in Fenugreek
    P Arya, P Kumar
    Spice Bioactive Compounds, 269-290 , 2022
    2022
    Citations: 3
  • Processing of Coffee and Tea Waste
    PK Prajya Arya
    Food Processing Waste and Utilization , 2022
    2022
    Citations: 1
  • Ready-to-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) under Innovative Practices in Terms …
    P Arya, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 255-267 , 2024
    2024
  • 16 Ready-to-Eat Recipes and
    P Arya, P Kumar
    Recent Advances in Ready-to-Eat Food Technology, 255 , 2024
    2024