Publications | Food Process Engineering Laboratory (FPEL)

2023

Wong, C. Y., Baldelli, A., Gholizadeh, H., Oguzlu, H., Guo, Y., Xin Ong, H., Rodriguez, A. P., Singhera, G., Thamboo, A., Singh, A., Pratap-Singh, A., & Traini, D. (2023). Engineered dry powders for the nose-to-brain delivery of transforming growth factor-beta. European Journal of Pharmaceutics and Biopharmaceutics, 189, 202–211. https://doi.org/10.1016/j.ejpb.2023.06.015

Baldelli, A., Koivisto, L., Oguzlu, H., Guo, Y., Häkkinen, L., Pratap-Singh, A., & Larjava, H. (2023). Spray-dried microparticles of encapsulated gefitinib for slow-release localized treatment of periodontal disease. International Journal of Pharmaceutics, 642, 123137. https://doi.org/10.1016/j.ijpharm.2023.123137

Pratap-Singh, A., Yen Pui-Li, P., Singh, A., Kitts, D.D., (2023). Technologies for sustainable plant-based food systems: Removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration. Innovative Food Science & Emerging Technologies, 86, pp. 103371. https://doi.org/10.1016/j.ifset.2023.103371

Mohammadi, X., Matinfar, G., Mandal, R., Singh, A., Fiutak, G., Kitts, D.D., Pratap-Singh, A., (2023). Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment. Food Chemistry, 405, pp.134600. https://doi.org/10.1016/j.foodchem.2022.134600

Lakshmanan, G., Selvam, R., Altemimi, A.B., Baldelli, A., Bharathi, A.R., Gopalakrishnan, B., Karthik, L., Saravanan, D., Kavitha, M., Mohammed, M.J., Cacciola, F., Jayalakshmi, G., Pratap-Singh, A., (2023). Phytochemical screening of ethanolic extracts of Suminum cyminum L. seeds along with the evaluation of antidiabetic properties by molecular docking approach. Natural Product Research, 37(4), pp.681-686. https://doi.org/10.1080/14786419.2022.2078973

Pratap-Singh, A., Suwardi, A., Mandal, R., Pico, J., Castellarin, S.D., Kitts, D.D., Singh, A., (2023). Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers. Foods, 12(4), pp.684. https://doi.org/10.3390/foods12040684

Pratap-Singh, A., Shojaei, M., Singh, A., Ye, Y., Mandal, R., Yan, Y., Pico, J., Gerbrandt, E.M., Castellarin, S.D., (2023). Effect of Pulsed Light on the PostHarvest Quality and Shelf-life of Highbush Blueberries(cv. Draper). Applied Food Research, 3(1), pp.100273. https://doi.org/10.1016/j.afres.2023.100273

Cheung, L.K.Y., Sanders, A.D., Pratap-Singh, A., Dee, D.R., Dupuis, J.H., Baldelli, A., Yada, R.Y., (2023). Effects of high pressure on protein stability, structure, and function- Theory and applications. Effect of High-Pressure Technologies on Enzymes, pp.10-48. https://doi.org/10.1016/B978-0-323-98386-0.00005-1

Cheung, L.K.Y., Sanders, A.D., Mandal, R., Dee, D.R., Pratap-Singh, A., Yada, R.Y.,(2023). Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products. Effect of High-Pressure Technologies on Enzymes, pp.299-329. https://doi.org/10.1016/B978-0-323-98386-0.00015-4

Baldelli, A., Ren, M., Liang, D.Y., Lai, S., Hartono, B., Sum, K., Pratap-Singh, A., (2023). Sprayed microcapsules of minerals for fortified food. Journal of Functional Foods, 101, pp.105401. https://doi.org/10.1016/j.jff.2023.105401

Zamora, R.S., Baldelli, A., Pratap-Singh, A., (2023). Characterization of selected dietary fibres microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads. Food Research International, 165, pp.112466. https://doi.org/10.1016/j.foodres.2023.112466

Kitts, D., Pratap-Singh, A., Singh, A., Chen, X., Wang, S., (2023). A Risk-Benefit Analysis of First Nation’s Traditional Smoked Fish Processing. Foods, 12(1), pp.111. https://doi.org/10.3390/foods12010111

2022

Baldelli, A., Cidem, A., Guo, Y., Ong, H.X., Singh, A., Traini, D. and Pratap-Singh, A., (2022). Spray freeze drying for protein encapsulation: Impact of the formulation to morphology and stability. Drying Technology, pp.1-14. https://doi.org/10.1080/07373937.2022.2089162

Baldelli, A., Oguzlu, H., Liang, D.Y., Subiantoro, A., Woo, M.W. and Pratap-Singh, A., (2022). Spray freeze drying of dairy products: Effect of formulation on dispersibility. Journal of Food Engineering, 335, p.111191. https://doi.org/10.1016/j.jfoodeng.2022.111191

Guo, Y., Baldelli, A., Singh, A., Fathordoobady, F., Kitts, D. and Pratap-Singh, A., (2022). Production of high loading insulin nanoparticles suitable for oral delivery by spray drying and freeze drying techniques. Scientific Reports, 12(1), pp.1-11. https://doi.org/10.1038/s41598-022-13092-6

Baldelli, A., Liang, D.Y., Guo, Y. and Pratap-Singh, A., (2022). Effect of the formulation on mucoadhesive spray-dried microparticles containing iron for food fortification. Food Hydrocolloids, p.107906. https://doi.org/10.1016/j.foodhyd.2022.107906

Younis, M.I., Ren, X., Alzubaidi, A.K., Mahmoud, K.F., Altemimi, A.B., Cacciola, F., Raza, H., Pratap-Singh, A. and Abedelmaksoud, T.G., (2022). Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties. Molecules, 27(14), p.4329. https://doi.org/10.3390/molecules27144329

Lachowicz-Wiśniewska, S., Pratap-Singh, A., Kapusta, I., Kruszyńska, A., Rapak, A., Ochmian, I., Cebulak, T., Żukiewicz-Sobczak, W. and Rubiński, P., (2022). Flowers and Leaves Extracts of Stachys palustris L. Exhibit Stronger Anti-Proliferative, Antioxidant, Anti-Diabetic, and Anti-Obesity Potencies than Stems and Roots Due to More Phenolic Compounds as Revealed by UPLC-PDA-ESI-TQD-MS/MS. Pharmaceuticals, 15(7), p.785. https://doi.org/10.3390/ph15070785

Yan, Y., Pico, J., Sun, B., Pratap-Singh, A., Gerbrandt, E. and Diego Castellarin, S., (2021). Phenolic profiles and their responses to pre-and post-harvest factors in small fruits: a review. Critical Reviews in Food Science and Nutrition, pp.1-28. https://doi.org/10.1080/10408398.2021.1990849

Zheng, Y., Oguzlu, H., Baldelli, A., Zhu, Y., Song, M., Pratap-Singh, A. and Jiang, F., (2022). Sprayable cellulose nanofibrils stabilized phase change material Pickering emulsion for spray coating application. Carbohydrate Polymers, p.119583. https://doi.org/10.1016/j.carbpol.2022.119583

Baldelli A., Boraey M., Oguzlu H., Cidem A., Pascal Rodriguez A., Xin Ong H., Jiang F., Bacca M., Thamboo A., Traini D., Pratap-Singh A., (2022). Engineered nasal dry powder for the encapsulation of bioactive compounds. Drug Discovery Today, Pre-proof. https://doi.org/10.1016/j.drudis.2022.04.012

Baldelli, A., Etayash, H., Oguzlu, H., Mandal, R., Jiang, F., Hancock, R.E. and Pratap-Singh, A., (2022). Antimicrobial properties of spray-dried cellulose nanocrystals and metal oxide-based nanoparticles-in-microspheres. Chemical Engineering Journal Advances, 10, p.100273. https://doi.org/10.1016/j.ceja.2022.100273

Rama, P., Baldelli, A., Vignesh, A., Altemimi, A.B., Lakshmanan, G., Selvam, R., Arunagirinathan, N., Murugesan, K. and Pratap-Singh, A., (2022). Antimicrobial, antioxidant, and angiogenic bioactive silver nanoparticles produced using Murraya paniculata (L.) jack leaves. Nanomaterials and Nanotechnology, 12, p.18479804211056167. https://doi.org/10.1177/18479804211056167

Mandal, R., Wiktor, A., Mohammadi, X. and Pratap-Singh, A., (2022). Pulsed UV light irradiation processing of black tea infusions: Effect on color, phenolic content, and antioxidant capacity. Food and Bioprocess Technology, 15(1), pp.92-104. https://doi.org/10.1007/s11947-021-02723-x

2021

Alkanan, Z.T., Al-Hilphy, A.R., Altemimi, A.B., Mandal, R. and Pratap-Singh, A., (2021). Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating. Applied Food Research, 1(2), p.100014. https://doi.org/10.1016/j.afres.2021.100014

Baldelli, A.; Wells, S. & Pratap-Singh. A.* (2021). Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification. Food Bioprocess Technol . https://doi.org/10.1007/s11947-021-02721-z

Ali, H.I., Dey, M., Alzubaidi, A. K., Alneamah, S. J. A., Altemimi, A. B., and Pratap-Singh, A.*(2021). Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes, Foods, 10(10), 2393.3; https://doi.org/10.3390/foods10102393

Smułek, W., Siejak, P., Fathordoobady, F., Masewicz, L., Guo, Y., Jarzebska, M., Kitts, D. D., Kowalczewski, P.L., Baranowska, H.M., Stangierski, J., Szwajca, A., Pratap-Singh, A.* and Jarzebski, M.* (2021). Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil , Molecules, 26(19) 5856. https://doi.org/10.3390/molecules26195856

Pratap-Singh, A., & Leiva, A. (2021). Double fortified (iron and zinc) spray-dried microencapsulated premix for food fortification. Lwt, 151, 112189. https://doi.org/10.1016/j.lwt.2021.112189

Nowacka, M., Dadan, M., Janowicz, M., Wiktor, A., Witrowa-Rajchert, D., Mandal, R., Pratap-Singh, A., & Janiszewska-Turak, E. (2021). Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety, In-press, 1– 48. https://doi.org/10.1111/1541-4337.12824

Shi, Y., Singh, A., Kitts, D. D., & Pratap-Singh, A. (2021). Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates. Lwt, 150, 111927. https://doi.org/10.1016/j.lwt.2021.111927

Singh, A., Shi, Y., Magreault, P., Kitts, D. D., Jarzębski, M., Siejak, P., & Pratap-Singh, A. (2021). A rapid gas-chromatography/mass-spectrometry technique for determining odour activity values of volatile compounds in plant proteins: Soy, and allergen-free pea and brown rice protein. Molecules, 26(13), 4104. https://doi.org/10.3390/molecules26134104

Abedelmaksoud, T. G., Smuda, S. S., Altemimi, A. B., Mohamed, R. M., Pratap‐Singh, A., & Ali, M. R. (2021). Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment. Food Science & Nutrition, 9(8), 4394-4407. https://doi.org/10.1002/fsn3.2412

Siejak, P., Smułek, W., Fathordobady, F., Grygier, A., Baranowska, H. M., Rudzińska, M., Masewicz, Ł, Jarzębska, M., Nowakowski, P. T., Makiej, A., Kazemian, P., Drobnik, P., Stachowiak, B., Jarzębski, M., & Pratap-Singh, A. (2021). Multidisciplinary studies of folk medicine “Five thieves’ oil” (olejek pięciu złodziei) components. Molecules, 26(10), 2931. https://doi.org/10.3390/molecules26102931

Pratap-Singh, A., Guo, Y., Lara Ochoa, S., Fathordoobady, F., & Singh, A. (2021). Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system. Scientific Reports, 11(1), 1-12. https://doi.org/10.1038/s41598-021-87642-9

Fathordoobady, F., Jarzębski, M., Pratap-Singh, A., Guo, Y., & Abd-Manap, Y. (2021). Encapsulation of betacyanins from the peel of red dragon fruit (hylocereus polyrhizus L.) in alginate microbeads. Food Hydrocolloids, 113, 106535. https://doi.org/10.1016/j.foodhyd.2020.106535

Mandal, R., & Pratap-Singh, A. (2021). Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and computational fluid dynamics. Journal of Food Engineering, 304, 110590. https://doi.org/10.1016/j.jfoodeng.2021.110590

Mohammed, M. J., Anand, U., Altemimi, A. B., Tripathi, V., Guo, Y., & Pratap-Singh, A. (2021). Phenolic composition, antioxidant capacity and antibacterial activity of white wormwood (artemisia herba-alba). Plants, 10(1), 164. https://doi.org/10.3390/plants10010164

Fathordoobady, F., Sannikova, N., Guo, Y., Singh, A., Kitts, D. D., & Pratap-Singh, A. (2021). Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications. Scientific Reports, 11(1), 1-12. https://doi.org/10.1038/s41598-020-79161-w

Yen, P. P., & Pratap‐Singh, A. (2021). Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (pisum sativum L.) protein. Journal of the Science of Food and Agriculture, 101(1), 167-178. https://doi.org/10.1002/jsfa.10627

2020

Caballero, K., Mandal, R., Pratap-Singh, A., Kitts, D. D., Ball, R. O., Pencharz, P. B., Courtney-Martin, G., & Elango, R. (2020). Lysine bioavailability in school-age children consuming rice is reduced by starch retrogradation. The Journal of Nutrition, 150(12), 3208-3215. https://doi.org/10.1093/jn/nxaa276

Kurek, M. A., & Pratap-Singh, A. (2020). Plant-based (hemp, pea and rice) Protein–Maltodextrin combinations as wall material for spray-drying microencapsulation of hempseed (cannabis sativa) oil. Foods, 9(11), 1707. https://doi.org/10.3390/foods9111707

Mohammadi, X., Matinfar, G., Khaneghah, A. M., Singh, A., & Pratap-Singh, A. (2020). Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products. World Mycotoxin Journal, 14(1), 75-83. https://doi.org/10.3920/WMJ2020.2586

Mohammadi, X., Deng, Y., Matinfar, G., Singh, A., Mandal, R., & Pratap-Singh, A. (2020). Impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli, oranges, and carrots. Foods. 9(10), 1464. https://doi.org/10.3390/foods9101464

Pratap Singh, A., Fathordoobady, F., Guo, Y., Singh, A., Kitts, D. (2020). Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil. Sci Rep, 10567. https://doi.org/10.1038/s41598-020-67267-0

Shi, Y., Mandal, R., Singh, A., & Pratap Singh, A. (2020). Legume lipoxygenase: Strategies for application in food industry. Legume Science, 2(3), e44. https://doi.org/10.1002/leg3.44

Jarzębski, M., Siejak, P., Smułek, W., Fathordoobady, F., Guo, Y., Pawlicz, J., Trzeciak, T., Kowalczewski, P. Ł, Kitts, D. D., Singh, A., & Pratap Singh, A. (2020). Plant extracts containing saponins affects the stability and biological activity of hempseed oil emulsion system. Molecules, 25(11), 2696 https://doi.org/10.3390/molecules25112696

Mandal, R., Mohammadi, X., Wiktor, A., Singh, A., & Pratap Singh, A. (2020). Applications of pulsed light decontamination technology in food processing: An overview. https://doi.org/10.3390/app10103606

Pratap Singh, A., Mandal, R., Shojaei, M., Singh, A., Kowalczewski, P. Ł, Ligaj, M., Pawlicz, J., & Jarzębski, M. (2020). Novel drying methods for sustainable upcycling of brewers’ spent grains as a plant protein source. Sustainability, 12(9), 3660 https://doi.org/10.3390/su12093660

Amiri, A., Mousakhani-Ganjeh, A., Amiri, Z., Guo, Y., Pratap Singh, A., & Esmaeilzadeh Kenari, R. (2020). Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system. Food Chemistry, 310, 125821. https://doi.org/10.1016/j.foodchem.2019.125821

Mandal, R., Shi, Y., Singh, A., Yada, R. Y., & Pratap Singh, A. (2020). Food safety and preservation. In E. J. Kuipers (Ed.), Encyclopedia of gastroenterology (second edition) (pp. 467-479). Academic Press. https://doi.org/10.1016/B978-0-12-801238-3.65904-4

2019

Kitts, D.D., Singh, A., Fathordoobady, F., Doi, B. & Pratap Singh, A. (2019). Plant extracts inhibit the formation of hydroperoxides and help maintain Vitamin E levels and Omega-3 fatty acids during high temperature processing and storage of hempseed and soybean oils. Journal of Food Science, 84: 3147-3155. https://doi.org/10.1111/1750-3841.14817

Jarzębski, M., Fathordoobady, F., Guo, Y., Xu, M., Singh, A., Kitts, D. D., Kowalczewski, P. Ł, Jeżowski, P., & Pratap Singh, A. (2019). Pea protein for hempseed oil nanoemulsion stabilization. Molecules, 24(23), 4288. https://doi.org/10.3390/molecules24234288

Wiktor, A., Mandal, R., Singh, A., & Pratap Singh, A. (2019). Pulsed light treatment below a critical fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model phenolic (gallic acid) solution. Foods, 8(9), 380. https://doi.org/10.3390/foods8090380

Fathordoobady, F., Singh, A., Kitts, D., & Pratap-Singh, A. (2019). Hemp (Cannabis Sativa L.) extract: Anti-microbial properties, methods of extraction, and potential oral delivery, Food Reviews International, 35(7), 664-684, https://doi.org/10.1080/87559129.2019.1600539

Singh, A., Guo, Y., Singh, A., Xie, W., & Jiang, P. (2019). Developments in encapsulation of insulin: Is oral delivery now possible?. Journal of Pharmaceutical and Biopharmaceutical Research, 1(2), 74-92. https://doi.org/10.25082/JPBR.2019.02.005

Amiri, A., Mousakhani-Ganjeh, A., Shafiekhani, S., Mandal, R., Singh, A. P., & Kenari, R. E. (2019). Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies, 56, 102191. https://doi.org/10.1016/j.ifset.2019.102191

Guo, Y., & Pratap Singh, A. (2019). Emerging strategies for enhancing buccal and sublingual administration of nutraceuticals and pharamaceuticals. Journal of Drug Delivery Science and Technology, 52, 440-451. https://doi.org/10.1016/j.jddst.2019.05.014

Fathordoobady, F., Manap, M. Y., Selamat, J., & Pratap-Singh, A. (2019). Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (hylocereus polyrhizus) peel: A source of natural red pigment with potential antioxidant properties. International Food Research Journal, 26(3), 1023-1034. https://www.proquest.com/scholarly-journals/development-supercritical-fluid-extraction/docview/2310712998/se-2?accountid=14656

Mandal, R., Bag, S., Pratap-Singh, A. (2019). Thermal processing of milk. Recent technologies of dairy science (pp. 39-66). Today & Tomorrow’s Printers and Publishers.