Food & Nutritional Sciences

Novel Functional Food Approaches for Disease Mitigation
Functional foods and nutraceuticals have emerged as alternate approaches with therapeutic and health benefits. The present work focuses on screening and identification of functional foods and nutraceutical ingredients through food metabolomic databases. Development of novel functional food products using evidence-based functional ingredients for the management of following conditions is being carried out using an integrated approach:

1. Metabolic diseases such as diabetes and Gut health: The primary purpose of this research was to develop effective dietary interventions that can aid in the management and prevention of these conditions. This involved the creation of functional food products, such as an onion-based functional food mix and food products enriched with the developed health mix. These are being evaluated for delivering specific health benefits. Formulation and evaluation of onion based molecular gastronomic food products for diabetes and gut health were also carried out.
2. Anti-inflammatory & anti-viral assessment of heritage rice varieties and development of gut friendly ayurvedic multi-therapeutic beverages was completed with promising results.
3. Micronutrient malnutrition: Micronutrient fingerprinting of Indian heritage rice varieties and fortification studies are being carried out to address particularly iron and zinc deficiencies. Protein and mineral enriched pigmented rice based confectionery products have been developed with good sensory acceptability and product profile.

Evaluating the Efficacy of Microbiome Therapeutics in Modulating Iron Metabolism: A Translational Research Perspective
Iron deficiency anaemia remains a significant global health challenge, impacting millions and leading to severe physical and cognitive consequences, particularly in vulnerable populations. This research area, focused on public health nutrition and nutritional epidemiology, emphasizes iron deficiency anaemia. The study explores the potential of microbiome-based interventions in enhancing iron absorption and modulating iron metabolism. To achieve this, both in vitro and in vivo studies are designed to investigate factors influencing iron bioavailability. Advanced analytical techniques will measure iron absorption and retention, alongside assessments of gut microbiota composition and functionality. By examining the interactions between gut microbiota and iron metabolism, this research seeks to uncover the mechanistic pathways through which microbiome therapeutics can improve iron status. The findings will contribute to a deeper understanding of the role of gut microbiota in iron metabolism, potentially leading to novel therapeutic strategies and policy recommendations for addressing iron deficiency on a broader scale.

Nutrition Care Plan (NCP) in Hospital Setting
Malnutrition contributes to hospital morbidity, mortality, costs and readmissions. The malnutrition risk screening on admission becomes imperative. If screening identifies malnutrition risk, a nutrition assessment is required to create a nutrition care plan.. Patients with inadequate intake over time may develop potentially fatal refeeding syndrome. Hence, the study aims to develop a modified screening tool to facilitate a rapid nutrition screening of inpatients, develop and evaluate low-cost nutrient dense feeds in comparison to the commercial formulas and development of education material to disseminate nutrient information during the convalescent period for providing nutrition care continuum. The nutrition care plan guides how nutrition therapy is provided, monitored for adequacy and assessed for achievement of nutritional goals.

Community Outreach Research Focused on Nutrition Education
Community outreach research focused on nutrition education emphasizes the critical role of breakfast and healthy snacks in maintaining overall health and well-being. This research typically involves engaging with diverse populations and specifically adolescent girls to understand their dietary habits, barriers to healthy eating, and nutritional knowledge. Educational interventions were designed to highlight the importance of a balanced breakfast, which kick-starts metabolism, enhances cognitive function, and provides sustained energy throughout the day. Additionally, the benefits of healthy snacks are underscored, as they help to regulate blood sugar levels, prevent overeating at main meals, and supply essential nutrients. Through workshops, community events, and personalized guidance, these initiatives aim to foster healthier eating patterns, reduce the risk of chronic diseases, and improve quality of life, particularly in underserved communities. By leveraging local resources and culturally relevant strategies, these outreach programs strive to create lasting behavioural changes and promote a culture of health and nutrition.

Gluten-free Millet-based Meal Box
The Millet Meal Box is a significant and innovative area in nutrition research, featuring an array of millet-based products such as snack bars, smoothie mix, thins, muesli, and porridge mix. It leverages the exceptional nutritional benefits of ancient millets, which are rich in fiber, protein, and essential minerals, offering gluten-free and convenient meal options for diverse dietary needs. Research highlights its potential to enhance digestion, regulate blood sugar levels, and support heart health, with high fiber aiding in digestive health and weight management, and millets’ low glycaemic index helping to manage blood sugar levels and reduce diabetes risk. Essential nutrients like magnesium and potassium further contribute to cardiovascular health by regulating blood pressure. Additionally, the Millet Meal Box addresses sustainable food systems, as millets are resilient crops requiring less water and thriving in arid conditions, presenting a sustainable alternative to other grains. This research underscores millets’ crucial role in advancing modern nutrition, health, and environmental sustainability.

Valorization of Vegetable Peels as a Source of Polysacharides
Food processing involves various steps to develop a consumer end product which simultaneously generates wastes in different stages. The disposal of the waste generated during food processing is the concern that needs to be addressed as these byproducts are valuable sources of active components like fiber, pectin, antioxidants and other phytochemicals. Peel of leguminous vegetables have been studied for their potency as sources of starch and fiber. The extracted starch and fibre were analysed for their nutritional and functional properties and were incorporated into foods to develop value-added foods like crackers and soup mixes.

Investigation of ‘Mislabeling’ in Indian health foods
One of the most recent risks in food safety and quality assurance is ‘mislabeling’, where the labels printed on the food package do not represent the true nature of the food material inside the package. Incorrect nutritional values, use of unjustified health claims, misinformation about the quantity, manufacturing and expiry dates are the most common examples of mislabeling. Labels being the only connection between the manufacturer and the consumers, mislabeling might impose significant health hazards to the consumers. Investigative studies were conducted with two of the most popular Indian health foods: protein supplements and immune booster food supplements. It was found that protein supplements contain much higher carbohydrates and fat and much less protein than the values printed on the labels. Chemical analyses on the products sold as Immune booster food supplements, such as, masala powder, gummies and juices, revealed a wide variability in the vitamin C and zinc content among different formulations and serving sizes.

Plant-Powered Progress: Advancing Plant-Based Milk Analogues
The growing interest in plant-based diets has led to a significant shift in dietary habits, prioritising the consumption of fruits, vegetables, legumes, nuts, seeds, and grains. A vital aspect of this shift is replacing or partially substituting traditional animal-derived milk with plant-based alternatives, particularly milk analogues. Plant-based milk analogues (PBMAs) offer various nutritional benefits, such as lower levels of saturated fats and calories, and are often fortified to meet or exceed the nutritional profiles of traditional dairy foods. The study aimed to develop and evaluate the potential of PBMAs as sustainable and nutritious dairy milk substitutes. The research suggests that PBMAs like oat milk, corn milk, and little millet milk can be sustainable alternatives to traditional cow’s milk. These alternatives offer high nutritional content, including high protein, iron levels, and total polyphenol content. They are also suitable for various culinary applications, making them appropriate for individuals with dietary restrictions or preferences. The research examined the application of PBMAs in a range of food products, including beverages, frozen desserts, and traditional foods.

Further research is needed to improve the quality, functionality, and acceptance of PBMAs, driving innovation and sustainability in the global food system. The findings highlight the versatility and nutritional potential of PBMAs, emphasising the necessity for ongoing optimisation in this domain. This innovation caters to diverse dietary needs and preferences and aligns with health and sustainability goals. Further research in this area will be pivotal in advancing the development of PBMAs and their applications in the global food system.

Non-Thermal Radiofrequency (RF) Treatment for Shelf Life Extension of Organic Whole Tomato Fruits
Recent advancements in postharvest technology have spotlighted radio frequency (RF) heating as a promising method for enhancing the quality and shelf stability of organic whole tomatoes. RF heating operates through dielectric heating, where electromagnetic fields induce molecular vibration within the tomato, generating heat uniformly throughout the fruit. This non-thermal approach effectively mitigates microbial contamination and enzymatic activities responsible for spoilage without compromising the fruit’s nutritional and sensory attributes. Current research is focused on optimising the time and temperature parameters of RF treatment to maximize efficacy while maintaining the organic integrity of tomatoes. Ongoing studies aim to refine the optimal RF treatment parameters, ensuring minimal impact on the fruit qualities while maximizing microbial inhibition and shelf stability. Preliminary results indicate that specific RF treatment conditions can significantly extend shelf life by reducing microbial load and delaying senescence, thereby preserving firmness, flavour, and nutritional content. Hence, integrating RF heating into postharvest management holds high potential in the organic tomato industry by enhancing economic viability and sustainability.