Publications by authors named "Ruchir Priyadarshi"

Article Synopsis
  • Chitosan is an abundant biopolymer with properties like solubility and antimicrobial qualities, making it ideal for biomedical applications, particularly in bone tissue engineering.* -
  • This review addresses the lack of comprehensive research on chitosan-based electrospun materials and discusses chitosan's unique properties and the electrospinning process in detail.* -
  • The article also highlights recent advancements in chitosan applications and concludes with future prospects for its use in tissue engineering technology.*
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Strawberry fruits are popular all over the world due to their rich organoleptic properties and enormous health benefits. However, it is highly susceptible to postharvest spoilage due to various factors, including moisture loss, nutrient oxidation, and microbial spoilage. Recently, various researchers have studied the effect of chitosan-based flexible films and surface coatings on the shelf life of strawberries.

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Article Synopsis
  • * Traditional preservation methods include thermal, chemical, and radiation treatments, but there are concerns about their safety and consumer acceptance.
  • * Advanced, eco-friendly technologies like modified atmosphere packaging and edible coatings have been developed to enhance shelf life and address safety issues, with this review aiming to compile and analyze these advancements for researchers and students.
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Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics.

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Article Synopsis
  • * Bacteriophages, which can target specific bacteria and inhibit their growth, have potential for extending food shelf life but lose their effectiveness when directly applied to food.
  • * The review examines using bacteriophage-loaded biopolymers for food packaging, detailing methods for isolation, culturing, storage, and how they enhance antibacterial activity in food systems.
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Discovered over a decade ago, sulfur quantum dots (SQDs) have rapidly emerged as a sustainable, safe, and inexpensive quantum material. Sustainably synthesizing SQDs using sublimed sulfur powders, typically produced as waste in industrial petrochemical refining processes, has attracted researchers to use these functional quantum materials in various research fields. SQDs quickly found applications in various research fields, such as electronics, environmental sensing, food packaging, and biomedical engineering.

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Article Synopsis
  • * The review highlights advancements in chitosan/polyvinyl alcohol (PVA) blend films for food packaging, emphasizing their molecular structure, properties, and performance enhancements.
  • * Future research aims to optimize production techniques and explore the use of additives to further boost the properties of these biodegradable films, positioning them as viable alternatives for sustainable food preservation.
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Article Synopsis
  • Sulfur quantum dots (SQDs) are gaining popularity in the biomedical field due to their unique features like antibacterial properties, biocompatibility, and non-toxicity.
  • Ethylenediamine passivated SQDs (ED-SQDs) were created through a hydrothermal method and showed over 90% cell viability in RAW264.7 cells, with an IC value of 880.9 μg/mL, indicating low cytotoxicity.
  • ED-SQDs demonstrated strong antioxidant and anti-inflammatory effects by scavenging free radicals and reducing inflammation in cells, suggesting their potential for therapeutic applications.
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SnO and Zn-SnO nanoparticles were prepared by chemical precipitation, and the rutile phase of SnO was confirmed through X-ray diffraction studies. X-ray photoelectron spectroscopy (XPS) confirmed the doping of SnO with Zn and elucidated the surface chemistry before and after doping. The average sizes of SnO and Zn-SnO nanoparticles determined using TEM were 3.

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Article Synopsis
  • Pectin is a natural polysaccharide from plants, commonly used in the food industry for its properties as a gelling agent, thickener, and stabilizer.
  • * Pectin can be extracted in different ways, influencing its structure and characteristics, making it suitable for various applications, including sustainable food packaging.
  • * The review highlights pectin's properties, extraction methods, modifications, and its potential in creating active food packaging films and coatings to enhance food preservation.
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A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF) was used to prepare the multifunctional intelligent nanocomposite film integrated with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs). The incorporation of 1.

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Article Synopsis
  • Metal sulfide nanoparticles, specifically copper sulfide and zinc sulfide, have garnered attention for their unique properties and low toxicity, making them valuable in optoelectronic and biomedical fields.
  • These nanoparticles are increasingly being used in food packaging films to enhance mechanical and barrier properties while providing antibacterial activity.
  • The review discusses the fabrication processes and applications of metal sulfide nanoparticles, highlighting their potential as multifunctional nanofillers in bio-based active packaging films.
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Bio-inks consisting of pectin (Pec), carboxymethyl cellulose (CMC), and ZnO nanoparticles (ZnO) were used to prepare films by solution casting and 3D-printing methods. Field emission scanning electron microscopy (FE-SEM) was conducted to observe that the surface of samples made by 3D bioprinter was denser and more compact than the solution cast samples. In addition, Pec/CMC/ZnO made by 3D-bioprinter (Pec/CMC/ZnO-3D) revealed enhanced water vapor barrier, hydrophobicity, and mechanical properties.

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This work reports the fabrication of copper-modified zinc oxide nanoparticles (ZnO@Cu) added gelatin/agar-based multifunctional films loaded with clove essential oil Pickering emulsion (PEC). The ZnO@Cu particles were prepared using a simple precipitation method, and their successful synthesis was verified by X-ray Photoelectron Spectroscopy (XPS), X-ray Diffraction (XRD), and Field Emission Scanning Electron Microscopy (FESEM) analysis. The clove oil Pickering emulsion was developed using nanocellulose as a solid base.

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Sulfur quantum dots (SQDs) were fabricated using a facile hydrothermal method and used for the preparation of functional food packaging film and compared the properties with other sulfur-based fillers like elemental sulfur (ES) and sulfur nanoparticles (SNP). The SQDs have an average size of 5.3 nm and were very stable in aqueous suspension.

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Active and intelligent food packaging is an innovative technology to prevent food contamination and ensure food quality and safety. Active packaging protects the food from microbial contamination, while smart or intelligent packaging enables monitoring the freshness of the food or quality change in real-time. Curcumin, one of the most well-known natural colorants, has received a lot of attention for its excellent functional properties and ability to change color with changes in pH.

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Pullulan/chitosan-based multifunctional edible composite films were fabricated by reinforcing mushroom-mediated zinc oxide nanoparticles (ZnONPs) and propolis. The ZnONPs were synthesized using enoki mushroom extract and characterized using physicochemical methods. The mushroom-mediated ZnONPs showed an irregular shape with an average size of 26.

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FeO nanoparticle loaded with silver ion was prepared as a more efficient, safer, and less environmentally hazardous silver-based antibacterial nanomaterial. The FeO nanoparticle was modified using 3-aminopropyl trimethoxysilane (APTMS) to enhance the silver ion adsorption capacity and antibacterial activity. Silver ions were adsorbed on pristine FeO and FeO@NH to enhance antibacterial activity.

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Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier.

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Novel sodium carboxymethyl cellulose--poly (sodium acrylate)/Ferric chloride (CMC--PNaA/FeCl) nanoporous hydrogel beads were prepared based on the ionic cross-linking between CMC--PNaA and FeCl. The structure of CMC and CMC--PNaA were elucidated by Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) spectroscopy, and the elemental composition was analyzed by energy dispersive X-ray analysis (EDX). The physicochemical properties of the CMC--PNaA/FeCl hydrogel beads were analyzed by X-ray diffraction (XRD), scanning electron microscopy (SEM), atomic force microscopy (AFM) and thermogravimetric analysis (TGA).

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A new pH-responsive color indicator film was prepared by blending barberry anthocyanin (BA) with methylcellulose (MC)/chitosan nanofiber (ChNF) composite film. The addition of ChNF and BA increased the mechanical and water barrier properties but reduced the UV-vis light transmittance of the composite film. Anthocyanin showed proper compatibility with the composite film.

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A green method was used for the preparation of functional carboxymethyl cellulose (CMC) hydrogel crosslinked by divalent zinc ions and incorporated with zinc oxide nanoparticles (ZnO) without using alkaline reagents. In the process, sodium carboxymethyl cellulose was used not only as a hydrogel matrix but also for the release of free hydroxyl groups, which increases the pH of the reaction mixture, consequently leading to the formation of ZnO. The chemical structure and morphology of the hydrogels were characterized using FTIR and FE-SEM analysis, respectively.

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Chemotherapeutic agents with different anticancer mechanisms could enhance therapeutic effect in cancer therapy by their combined application. In this study, redox-sensitive prodrug nanoparticles based on Xyl-SS-Cur conjugate were developed for co-delivery of curcumin and 5-FU in cancer therapy. The Xyl-SS-Cur conjugate was synthesized via covalent conjugation of curcumin to xylan through a disulphide (-S-S-) linkage.

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Chitosan films with cross linker and plasticizer were prepared using solvent casting method for food packaging application. Citric acid was used as the cross linker which enhances the stability of the films. Glycerol was used as plasticizer which imparts flexibility.

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In the present study, novel pH-responsive prodrug nanoparticles based on xylan-curcumin (xyl-cur) conjugate were developed to enhance the therapeutic efficacy of curcumin in cancer therapy. The synthesis of xyl-cur conjugate (prodrug) was confirmed by FT-IR, H NMR, UV-vis and fluorescence spectroscopy. The xyl-cur prodrug was subsequently self-assembled in to nanoparticles (xyl-cur prodrug NPs) in an aqueous medium with the average particle size 253 nm and the zeta potential of -18.

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