R. Vijayalakshmi

@tnau.ac.in

Professor, Food Science and Nutrition
Tamil Nadu Agricultural University

R. Vijayalakshmi


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https://researchid.co/harekrishna

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Multidisciplinary
7

Scopus Publications

226

Scholar Citations

6

Scholar h-index

5

Scholar i10-index

Scopus Publications

  • Exploring the bioactive components of millets for their nutraceutical potential
    S. Babypriyanka, Juliet S. Hepziba, Kavitha A. Pushpam, Arumugam M. Pillai, R. Vijayalakshmi, M. Theradimani
    Food Science and Biotechnology, 2025
  • Optimizing the stabilization techniques and enhancing the oil yield of Foxtail Millet Bran (FMB)
    Kittur Preeti, V Meenakshi, R Vijayalakshmi, M L Mini, A Kalaiselvan, S T Sakthi
    Plant Science Today, 2025
    Millet bran, a by-product of preliminary processes is often discarded or utilised as animal feed. Despite of the nutritional advantage, the main challenge in using bran as food is due to its shortened shelf life. Stabilization of bran is essential to prevent hydrolytic rancidity and free fatty acid (FFA) formation by inactivating lipase enzymes. FMB was stabilized by three methods viz., microwave (900 W, 2450 MHz), ultrasonication (500 W, 40 KHz) and blanching. Lipase activity and oil yield were studied. FMB was stabilized by microwave technique, maintaining an initial moisture to 21 % for 1 min (MT1), 2 min (MT2), 3 min (MT3) and ultrasonication for 20 min (UT1), 40 min (UT2), 60 min (UT3) and blanching for 20 min (BT1), 40 min (BT2), 60 min (BT3) followed by cabinet drying. Lipase activity was measured in control and stabilized millet bran. Lipase activity of control (untreated bran) was 0.01 and it was reduced to 0.0005, 0.001, 0.0003, 0.00042 and 0.0001 in UT1, MT1, MT2, BT1 and BT2 respectively. Lipase activity was found to be nil in UT2, UT3, MT3 and BT3. Oil yield was found to be increased in stabilized bran from 10.13 % (MT2) to 10.95 % (MT3) compared to control (10.01 %). Changes in nutritional characteristics of stabilised FMB were studied. In stabilised FMB increase in protein content a decrease in moisture, ash and fiber was observed in MT3. In conclusion, microwave (MW) treatment for stabilization of FMB significantly improved the stability and oil yield. The emerging debranning and stabilizing technologies may accelerate the utilization of millet bran for industrial application.
  • A comprehensive review of herbal tea varieties and health benefits
    H Thangavel, AGV Veeranan, K Subburamu, R Vijayalakshmi, M Visalakshi
    Plant Science Today, 2024
    Herbal beverages, made by steeping medicinal plants and herbs in hot water, have a rich historical background in traditional medicine across the globe, particularly in Indian, Chinese and indigenous practices. In recent years, the consumption of these infusions has gained popularity due to their potential health benefits and therapeutic properties, such as promoting relaxation, supporting heart health, aiding digestion, boosting immunity, providing antioxidants and reducing stress. Herbal teas have been studied for their biological activities, including antioxidant, anti-inflammatory and antimicrobial properties, with research suggesting they may possess synergistic antioxidant effects. Indian herbal teas hold a unique position due to their rich history and use in traditional Indian medicine. This review aims to analyse the current scientific literature on herbal teas and their potential health benefits, highlighting the global phenomenon of their consumption and integration into the everyday lives of various cultures.
  • Optimization of microwave-assisted extraction of bajra milk using response surface methodology
    T Siva Sakthi, S Amutha, R Vijayalakshmi, M Gunasekaran, K Prabhakaran, S Vellaikumar
    Plant Science Today, 2024
    Millets, especially bajra, are known for their ability to thrive in harsh climates and resist pests. Bajra contains high nutritional values, including a high level of protein, fiber and essential minerals like iron, zinc, calcium and magnesium. Plant-based beverages such as bajra milk are becoming more popular as lactose-free, nutritious alternatives to dairy milk. Bajra milk is rich in antioxidants, phenolic acids and flavonoids, offering health benefits such as improved heart health, diabetes control and immune system support. Microwave-assisted extraction (MAE) has proven to be an energy-efficient and a sustainable technique for producing plant-based milks like bajra milk. Compared to conventional methods, MAE reduces nutrient loss, speeds up the process and improves the protein content, viscosity and sensory acceptability. Response surface methodology (RSM) was used to optimize the extraction processes, identifying ideal conditions of soaking time of 16 h, microwave time of 1.5 min and a temperature of 85 ?C. Under these parameters, the extraction yield was 70.23 %, with a protein content of 5.57 g/100 ml and an overall acceptability rating of 7.2. The aim of this present study is to use the RSM tool to optimize the microwave-assisted extraction of bajra milk and compare the physicochemical and nutritional properties of the conventional method and MAE, MAE bajra milk as a cost effective, ecofriendly solution for large scale plant-based milk production positioning bajra as a valuable alternative.
  • Millet bran: The underrated ingredient with a potential to transform human nutrition
    P Kittur, V Meenakshi, R Vijayalakshmi, M L Mini, A Kalaiselvan, M Ilamaran
    Plant Science Today, 2024
    Millets are consumed by people across the globe. Millet bran (MB), a byproduct of preliminary processes like dehulling, debranning, and milling, is often discarded or utilized as animal feed. Foxtail millet bran(FMB) consists of 9.39% crude oil, 12.48% crude protein, 51.69% crude fiber, 7.50% ash, and 8.29% moisture. Kodo millet bran(KMB) has a nutrient profile of 4.92% protein, 79.84% carbohydrates, 2.83% fat, 48.42% overall dietary fiber, 5.33% ash, and 7.07% moisture. Little millet bran has a phenolic concentration of 465.67 µg, whole grain contains 148.53 µg, and pearled grain has 78.63 µg. Proso millet bran is composed of 9% fat, 26% carbohydrates, 36% dietary fiber, and 14% protein, along with 3 mg gallic acid equivalent/g of phenolics. Bran is a promising ingredient for creating innovative functional and therapeutic foods since it contains good nutrients like protein, fat, dietary fiber, phenols, phytonutrients, flavonoids, and antioxidants. Hydrolytic rancidity is the primary challenge in using bran as food, and the only way to prevent it is through a process called stabilization, which inactivates the enzymes responsible for this issue. Stabilization of bran is crucial to preventing the formation of free fatty acids(FFA) due to the action of lipase. This review addresses stabilization techniques, health and therapeutic benefits, and industrial applications for developing MB-based food products like bakery products, beverages, and bran oil.
  • Nutritional and rheological properties of pumpkin seed based fruits spread
    C. Rohini, P. S. Geeth, R. Vijayalakshmi, E. Pasupathi
    Journal of Applied and Natural Science, 2022
    Fruit spread is prepared by combining sugar with processed fruit juice, concentrated fruit juice, or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. Pumpkin seed was roasted and made into powder form. β-carotene rich fruits such as mango, papaya, and muskmelon were used to extract the pulp. To obtain a desired consistency of fruit spread, the fruit pulp (25%) was blended with roasted seed powder (70%) Fruits were scattered at 5° to 10° Brix and sugar was added. To extend the shelf life and improve the quality of the spreads, they were pasteurised at 60°C for 30 minutes. The spreads were packaged in two different types of packaging material food grade glass containers and polypropylene containers. They were kept in refrigerated conditions at 4°C for further analysis. After organoleptic evaluation, the fruits spreads were analysed for nutritional content, textural properties and microbial content. Pumpkin seed based fruit spreads have 15.23 to 15.64% moisture, 6.7 to 7.18 % protein, 4.53 to 4.89% fat, 5.29 to 5.69% fiber and 15.36 to 28.67% carbohydrates. The pumpkin seed based fruit spreads had 15.41 to 23.04°Brix of total soluble solids. The fruit spreads had 85.82 to 764.54 g hardness, -88.54 to-205.45 g adhesiveness, 0.87 to 0.95 springiness,0.48 to 0.74 cohesiveness, 64.78 to 344.06 gumminess and 61.53 to 311.64 chewiness. The pumpkin seed based fruits spread had viscosities of 2.21 to 3.58 centipoises. The mango based fruit spreads had the highest score values among the fruit spreads. The fruit spread encompassed enormous bioactive compounds when compared to other fruit spreads available on the market.
  • Phytochemicals characterization of nutraceutical enriched fruits and nuts spread
    C. Rohini, P. S. Geetha, R. Vijayalakshmi, M. L. Mini
    Journal of Applied and Natural Science, 2021
    The present study aimed to formulate a nutraceutical enriched fruits and nuts spreads and analyze the presence of phytochemicals in the formulated spread. The pumpkin seeds and cucumber seeds were roasted at 150° C for 15 mins and made into powder. The seed powder was mixed to the pulp of ?-carotene rich fruits like mango, papaya and muskmelon in order to make fruits and nuts spread. Treatments like Mango with pumpkin seed powder (T1), Papaya with pumpkin seed powder (T2), Muskmelon with pumpkin seed powder (T3), Mango with cucumber seed powder (T4), Papaya with cucumber seed powder (T5) and Muskmelon with cucumber seed powder (T6). The fruits and nuts spreads were analyzed for the presence of phytochemicals ?-carotene, polyphenols, tannins, flavonoids and antioxidant activity. The formulated fruits and nuts spreads were packed in polypropylene boxes, glass bottles and stored under refrigerated condition at 4°C. ?-carotene content was found to be high (634.21?g/g) in Mango with Pumpkin seed powder spread (T1), tannin content was higher (52.61 mg/g) in Papaya with Pumpkin seed powder spread (T2), flavonoid components were higher (3.25 mg/g) in Mango with Pumpkin seed powder spread (T1), and polyphenols content were found to be high (59.33 mg/g) in Papaya with Cucumber seed powder spread (T5). The antioxidant property was high in the Mango with Pumpkin seed powder spread (T1) when compared to all other treatments. Pumpkin seeds comprised of excellent amount of bioactive compounds. The pumpkin seed incorporated spread showed a high level of phytochemicals when compared to other spreads. This was ready to eat spread which had 3 months of shelf life under refrigerated condition is preferred for people of all age groups.

RECENT SCHOLAR PUBLICATIONS

  • Revealing the gene action of puffing-associated traits in rice (Oryza sativa L.) through generation mean analysis
    S Babypriyanka, SJ Hepziba, PM Arumugam, PA Kavitha, ...
    Plant Science Today 12, 10343 , 2025
    2025
  • Optimizing the stabilization techniques and enhancing the oil yield of Foxtail Millet Bran (FMB)
    K Preeti, V Meenakshi, R Vijayalakshmi, ML Mini, A Kalaiselvan, ...
    Plant Science Today 12, 8268 , 2025
    2025
    Citations: 1
  • Exploring the bioactive components of millets for their nutraceutical potential: S. Babypriyanka et al.
    S Babypriyanka, JS Hepziba, KA Pushpam, AM Pillai, R Vijayalakshmi, ...
    Food Science and Biotechnology 34 (3), 563-575 , 2025
    2025
    Citations: 20
  • Nanonutraceuticals and their impact on non-communicable diseases: A review
    S Sangeetha, L Karpagapandi, R Vijayalakshmi, S Marimuthu, ...
    Annals of Phytomedicine 14 (2), 308-320 , 2025
    2025
  • Optimization of microwave-assisted extraction of bajra milk using response surface methodology
    T Siva Sakthi, S Amutha, R Vijayalakshmi, M Gunasekaran, ...
    Plant Science Today 11, 5377 , 2024
    2024
    Citations: 1
  • A comprehensive review of herbal tea varieties and health benefits
    H Thangavel, A VEERANAN, K Subburamu, R Vijayalakshmi, ...
    PLANT SCIENCE , 2024
    2024
    Citations: 4
  • Optimization of microwave-assisted extraction of bajra milk using response surface methodology
    S T Sakthi, S Amutha, R Vijayalakshmi, M Gunasekaran, K Prabhakaran, ...
    2024
  • Millet bran: The underrated ingredient with a potential to transform human nutrition
    P Kittur, V Meenakshi, R Vijayalakshmi, ML Mini, A Kalaiselvan, ...
    Plant Science Today 11 , 2024
    2024
    Citations: 8
  • EFFECTS OF IRRIGATION LEVELS AND IRRIGATION LAYOUTS ON THE YIELD ATTRIBUTES AND GRAIN YIELD OF GREEN GRAM
    R VIJAYALAKSHMI, A RAJAGOPAL
    Madras Agricultural Journal 82 (apr-apr), 1 , 2023
    2023
  • Nutritional and rheological properties of pumpkin seed based fruits spread
    C Rohini, PS Geeth, R Vijayalakshmi, E Pasupathi
    Journal of Applied and Natural Science 14 (SI), 155-160 , 2022
    2022
    Citations: 6
  • A Correlational Study on Depression and Quality of Life Among Older Persons
    R Vijayalakshmi, M Thirunavukarasu
    International Journal of Nutrition, Pharmacology, Neurological Diseases 12 … , 2022
    2022
    Citations: 1
  • RELATIONSHIP BETWEEN SELF-ESTEEM AND DEPRESSION AMONG ELDERLY.
    J Devakani, AA Devi, R Vijayalakshmi
    International Journal of Early Childhood Special Education 14 (3) , 2022
    2022
  • Evaluation of the nutritional characteristics for tamarind kernel flour incorporated cookies.
    SB Farhat, R Vijayalakshmi, PS Geetha, ML Mini
    2021
  • Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies
    R Vijayalakshmi, PS Geetha, ML Mini
    Madras Agricultural Journal 108 (march (1-3)), 1 , 2021
    2021
    Citations: 2
  • Phytochemicals characterization of nutraceutical enriched fruits and nuts spread.
    C Rohini, PS Geetha, R Vijayalakshmi, ML Mini
    Journal of Applied & Natural Science 13 , 2021
    2021
    Citations: 4
  • Development and Evaluation of Whey-based Herbal Beverages as Health Drink.
    N Kanchana, GV Veeranan Arun, R Vijayalakshmi
    Madras Agricultural Journal 108 , 2021
    2021
    Citations: 10
  • Optimization of value added products from under-utilized tamarind kernel powder
    BF Sultana, R Vijayalakshmi, PS Geetha, ML Mini
    European Journal of Nutrition & Food Safety 12 (11), 20-25 , 2020
    2020
    Citations: 5
  • Influence of amendments on the yield of sorghum+ greengram watercropping system in salt affected soil
    R VIJAYALAKSHMI, A AROKIARAJ
    Madras Agricultural Journal 90 (jan-mar), 1 , 2020
    2020
  • Formulation of Nutraceutical Enriched Fruits and Nuts Spread
    C Rohini, PS Geetha, R Vijayalakshmi, ML Mini
    European Journal of Nutrition & Food Safety.-Published, 73-78 , 2020
    2020
    Citations: 3
  • Optimization of coagulant and proximate analysis of liquid whey from milk
    R Vijayalakshmi
    IJCS 8 (5), 920-926 , 2020
    2020

MOST CITED SCHOLAR PUBLICATIONS

  • Global effects of food waste
    MMLPE Rohini C, Geetha PS, Vijayalakshmi R
    Journal of Pharmacognosy and Phytochemistry 9 (2), 690-699 , 2020
    2020.0
    Citations: 65
  • Development and evaluation of functional property of guava leaf based herbal tea
    B Akila, R Vijayalakshmi, G Hemalatha, R Arunkumar
    Journal of Pharmacognosy and Phytochemistry 7 (3), 3036-3039 , 2018
    2018.0
    Citations: 33
  • Shelf life and microbiological quality of selected dairy products
    T Vijayalakshmi, R. and Murugesan
    . J. Food Sci. Technology 38 (4), 385-386 , 2001
    2001.0
    Citations: 22
  • Exploring the bioactive components of millets for their nutraceutical potential: S. Babypriyanka et al.
    S Babypriyanka, JS Hepziba, KA Pushpam, AM Pillai, R Vijayalakshmi, ...
    Food Science and Biotechnology 34 (3), 563-575 , 2025
    2025.0
    Citations: 20
  • Development and Evaluation of Whey-based Herbal Beverages as Health Drink.
    N Kanchana, GV Veeranan Arun, R Vijayalakshmi
    Madras Agricultural Journal 108 , 2021
    2021.0
    Citations: 10
  • Millet bran: The underrated ingredient with a potential to transform human nutrition
    P Kittur, V Meenakshi, R Vijayalakshmi, ML Mini, A Kalaiselvan, ...
    Plant Science Today 11 , 2024
    2024.0
    Citations: 8
  • Nutritional and rheological properties of pumpkin seed based fruits spread
    C Rohini, PS Geeth, R Vijayalakshmi, E Pasupathi
    Journal of Applied and Natural Science 14 (SI), 155-160 , 2022
    2022.0
    Citations: 6
  • Analysis of malignant neoplastic using image processing techniques
    NR Raajan, R Vijayalakshmi, S Sangeetha
    International Journal of Engineering and Technology 5 (2), 1755-1762 , 2013
    2013.0
    Citations: 6
  • Optimization of value added products from under-utilized tamarind kernel powder
    BF Sultana, R Vijayalakshmi, PS Geetha, ML Mini
    European Journal of Nutrition & Food Safety 12 (11), 20-25 , 2020
    2020.0
    Citations: 5
  • Development and evaluation of bioactive components in guava tea
    R Vijayalakshmi, R Arunkumar, G Hemalatha
    International Archive of Applied Science and Technology 11 (2), 102-110 , 2020
    2020.0
    Citations: 5
  • Effect of phosphorus sources on growth and yield of pigeonpea.
    K Ramamoorthy, K Vairavan, R Vijayalakshmi, KS Jehangir
    1994.0
    Citations: 5
  • Health and nutritional status of adolescent girls working in dyeing units.
    R Vijayalakshmi, P Vijayalakshmi
    1994.0
    Citations: 5
  • A comprehensive review of herbal tea varieties and health benefits
    H Thangavel, A VEERANAN, K Subburamu, R Vijayalakshmi, ...
    PLANT SCIENCE , 2024
    2024.0
    Citations: 4
  • Phytochemicals characterization of nutraceutical enriched fruits and nuts spread.
    C Rohini, PS Geetha, R Vijayalakshmi, ML Mini
    Journal of Applied & Natural Science 13 , 2021
    2021.0
    Citations: 4
  • Relationship between diet during pregnancy and nutritional status of the new born.
    R Vijayalakshmi, M Jacob, RP Devadas
    1975.0
    Citations: 4
  • Formulation of Nutraceutical Enriched Fruits and Nuts Spread
    C Rohini, PS Geetha, R Vijayalakshmi, ML Mini
    European Journal of Nutrition & Food Safety.-Published, 73-78 , 2020
    2020.0
    Citations: 3
  • Effectiveness of self worth therapy on depression among elderly in selected old age homes, Kancheepuram District
    JSM Devakani, AA Devi, R Vijayalakshmi
    International Journal of Nursing Education 10 (3), 40-42 , 2018
    2018.0
    Citations: 3
  • Studies on dehydration of onion products.
    D R. Vijayalakshmi and Malathi
    South Indian Horticulture 53 (1-6), 142-149 , 2005
    2005.0
    Citations: 3
  • Effects of irrigation levels and irrigation layouts on grain yield of black gram.
    R Vijayalakshmi, A Rajagopal
    1994.0
    Citations: 3
  • Gowda (2016) Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds
    D Baddi Jayalaxmi, RU Vijayalakshmi, ML Revanna, R Chandru, ...
    Legume Research 39 (4), 543-549 , 0
    Citations: 3