March 2025
Publications:
Abstract: In the present study we evaluated the antioxidant activity, morphological, barrier, thermal, surface optical, and mechanical properties of corn starch/bovine gelatin-based films containing Ylang Ylang essential oil (YYEO) with various concentrations (0.1%, 0.5%, and 1%) were incorporated in the film matrix. The obtained findings indicated that the tensile strength of the fabricated films did not show any significant difference. The addition of YYEO to composite films led to notable enhancements in their properties, including an increase in elongation at break (15.86%–54.78%), water solubility (35.66%–49.49%), moisture content (13.61%–19.03%), and swelling index (347%–453%). The film containing YYEO exhibited greater water vapor permeability compared to the control film. Additionally, the swelling ratio of all YYEO-enriched films was noticeably lower than that of the control films. The incorporation of YYEO also improved the hydrophobicity of the biocomposite films. Thermal analysis demonstrated enhanced thermal stability with the addition of YYEO. Furthermore, antioxidant assays, such as DPPH and ABTS, revealed a significant boost in antioxidant activity in the oil-loaded films. This study explores the use of YYEO in developing composite films made from corn starch and gelatin. The resulting films demonstrate a good potential for use in food packaging applications.
February 2025
News:
Minister Lana Popham Visits UBC’s Food Process Engineering Laboratory
We were delighted to welcome BC Minister of Agriculture and Food, Lana Popham, to the Food Process Engineering Laboratory at UBC. This visit marked an exciting opportunity to update the Minister on the remarkable progress since her last visit in 2019, when she supported the $2.65 million endowment for the Professorship in Food & Beverage Innovation. Minister Popham engaged with our talented graduate students, who presented groundbreaking innovations, including biodegradable packaging made from food waste, buccal insulin pills as a needle-free alternative for diabetics, and dietary fiber-based fat replacers to help food producers meet upcoming regulatory changes. We also discussed the critical role of the Dan On Food & Beverage Innovation Centre in ensuring food security for BC, and the importance of collaboration across the BC Food Hub Network.
Publications:
Abstract: COVID-19 infection continues globally with frequent emergence of unfamiliar SARS-CoV-2 variants acting to impair immunity conferred by vaccines. The competitive binding of SARS-CoV-2 spike proteins by angiotensin-converting enzyme 2 (ACE-2) to mimetic and act as a decoy over that by native ACE-2 receptors on healthy human cells remains a practical approach to lessen viral spread. In this study, a therapeutic strategy was developed that targeted gastrointestinal SARS-CoV-2 infection using ACE-2 encapsulated in chitosan/tripolyphosphate cross-linked nanoparticles (NPs). Optimization conditions were determined by varying pH (4.0-6.5) and chitosan: ACE-2 mixing ratios (1: 1, 1.5: 1, 2: 1, 2.5: 1, 3: 1), followed by choice of spray-drying (SD), freeze-drying (FD), or spray-freeze drying (SFD) with varying mannitol concentrations (0, 1: 1, and 5: 1 of total weight). The optimal formulation was achieved using a pH 5.5 with a mixing chitosan-ACE-2 ratio of 2: 1; where ACE-2 loaded NPs had an average particle size of 303.7 nm, polydispersity index (PDI) of 0.21, encapsulation efficiency (EE) of 98.4%, zeta potential of 6.8 mV, and ACE-2 loading content (LC) of 28.4%. In general, all drying methods maintained the spherical shape of the NPs with varying mannitol concentration having a significant (P< 0.05) effect. After reconstitution, all SD samples had a relatively low yield rate, but the ACE-2 NPs dehydrated specifically by SFD required a lower amount of added mannitol (1: 1 of its total weight) and produced a higher yield rate (P< 0.05) and similar PDI and EE values, along with relatively good particle size and LC. This formulation also produced a high ACE-2 release and uptake in differentiated Caco-2 cells; thus, representing an effective ACE-2 encapsulation procedure for use with dry powders.
January 2025
News:
Congratulations to Dr. Anubhav Pratap-Singh and his team on receiving Innovate BC’s Ignite Award
We’re thrilled to announce that our team under the stellar leadership of Dr. Anubhav Pratap-Singh has received the Innovate BC Ignite Award. In partnership with Peqish Group, Dr. Singh’s team is working on developing chia-derived fat mimetics as a low-calorie alternative to palm oil for creating healthier food options with potential benefits for diabetes, obesity, and cardiovascular disease. This project is one of five selected by Innovate BC, which awarded a total of $1.5M to support groundbreaking CleanTech and LifeSciences solutions in B.C.
December 2024
Publications:
Abstract: Poor thermal stability of packaging materials represents a significant obstacle impeding their applications as alternatives to non-biodegradable plastics in the food packaging sector. The thermal stability of biopolymeric films is essential for upholding their structural integrity and preventing degradation at different temperatures during processing, transportation, and storage, thereby safeguarding the quality and safety of packaged food items. A deeper understanding of the interplay between material composition, processing conditions, and thermal behavior will foster the development of stable edible films capable of withstanding elevated temperatures while maintaining their structural integrity and functional attributes. This review provides an overview of various thermal analysis techniques available for analyzing biodegradable edible films (viz. Differential Scanning Calorimetry, Thermogravimetric Analysis, Dynamic Mechanical Analysis, and Thermomechanical Analysis), as well as explores the interrelation between film properties and thermal stability such as film crystallinity, morphological attributes, chemical arrangement, nano-reinforcements and interaction with other ingredients. Furthermore, the thermal behaviour of biopolymers and the recent advancements aimed at engineering desirable thermal behaviour into edible films are extensively discussed. The present study contributes to the current knowledge base and serves as a valuable resource for researchers in the field of food packaging and material science.
Abstract: Myrrh oleo-gum-resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti-inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K-carrageenan composite films infused with varying proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR-loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 ± 0.004–0.095 ± 0.006 mm) and opacity (1.24 ± 0.07–9.41 ± 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 ± 0.50–4.92 ± 0.34 MPa), elongation at break (32.41% ± 1.0%–29.70% ± 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference ΔE (0.77 ± 0.03–5.09 ± 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials.
November 2024
Patent Announcement: Compositions, Uses, and Methods for the Treatment of Periodontal Disease
We are excited to announce the publication of a new patent titled “Compositions, Uses, and Methods for the Treatment of Periodontal Disease” (Patent Application Number: 18/611,484), filed with the US Patent Office.
Publication Date: November 14, 2024
Inventors: Hannu Larjava, Leeni Koivisto, Alberto Baldelli, BI Jiarui, Lari Häkkinen, Anubhav Pratap-Singh
Abstract: A sustained-release pharmaceutical composition for localized treatment of periodontal disease (PD) comprises a suspension of microparticles. The microparticles comprise an epidermal growth factor receptor inhibitor (EGFRI), such as gefitinib, with a stabilizing sugar encapsulated in a shell comprising a plurality of polymers. The suspension may be introduced into a periodontal pocket and the EGFRI may be slowly released over a period of 350 hours or more. Methods for treating PD include administering dose units of the suspension directly into periodontal pockets of a patient. If necessary, administration may be repeated on a schedule of approximately 3 months. In an example formulation the polymers included cellulose acetate butyrate, poly lactic-co-glycolic acid and ethyl cellulose.
Publications:
Abstract: Resveratrol is a well described phytochemical with bioactive properties that include antioxidant, anti-inflammatory and an affinity to reduce intra-ocular pressure efficiently. The present research describes a method of using ionic gelation using chitosan and polyethylene glycol (PEG) to construct nano-encapsulation of an oil-based blueberry extract, aimed at improving resveratrol bioavailability. Blueberry extract nanoparticles (NPs) were optimally constructed to have a particle size of 343.9 nm and an entrapment efficiency of 98.2% with a polydispersity index (PDI) of 0.231 and a zeta potential of 8.6 mv. Bioavailability accessed using in vitro digestion showed an increase up to 78.6% for resveratrol NP in the blueberry extract. Using differentiated Caco-2 cells, the cellular uptake and penetration of NPs displayed highest efficacy compared with free blueberry and blueberry in polyethylene glycol (PEG) (P < 0.05). This study demonstrated the potential of using chitosan/PEG to optimize assembly of NP to improve resveratrol bioavailability when formulated in an oil-based blueberry extract.
October 2024
Exciting News! New Book Release – Now Available!
We are excited to announce the publication of “Microwave Processing of Foods: Challenges, Advances and Prospects“, edited by Anubhav Pratap Singh, Ferruh Erdogdu, Shaojin Wang, and Hosahalli S. Ramaswamy.
This comprehensive volume covers all aspects of microwave processing of foods, a technology that has significantly advanced the food processing industry over the past 50 years. The book fills a crucial gap in the field, offering a multidisciplinary view of the latest advances in microwave systems, process modeling, engineering, design, and practical methodologies.
Publications:
Abstract: Sulfur dioxide (SO2) has a long history of use as a preservative in wine production to prevent oxidation and microbial spoilage. However, sulfite sensitivities exist in some consumers that range from mild breathing irregularities to more severe allergic symptoms that can include anaphylactic reactions. These adverse effects have inspired the wine industry to develop alternative approaches to either lower or replace the use of sulfites. This study focused on assessing the efficacy of employing continuous Pulsed Light (PL) in conjunction with reducing SO2 applications to inactivate spoilage microorganisms and ensure optimal red wine preservation. Applying PL at an intensity of 4 J/cm2 to wine in combination with a 25 mg/L SO2 treatment generated a 12% and 22% reduction, respectively, in both the number of viable yeast and LAB cells, respectively, while having no substantial effects on color, changes in acidity, total phenolic, and anthocyanin contents after four months of aging. We conclude that PL processing of wine can help reduce the amount of SO2 needed to inactivate wine spoilage microorganisms and prevent loss of wine quality due to chemical oxidation. This combination of markedly reducing SO2 concentration use along with introducing non-thermal PL processing can be done effectively and simply to ensure a safer and stable final wine product for sulfite-sensitive consumers.
Abstract: Atmospheric freeze-drying (AFD) is a relatively new freeze-drying technology without the need for a vacuum, making it easy to operate and cost-effective. Although there have been studies using AFD to dehydrate solid foods, there is currently no research on using AFD to dehydrate frozen liquids in pharmaceutical vials. In this study, several approaches were evaluated to enhance the atmospheric sublimation of water in pharmaceutical vials. Using −4 °C impinging jet airflow to dry frozen water samples in the vial, it was found that convective action significantly affected the sublimation rate. On this basis, a 3D-printed air-guide model was designed to improve airflow circulation in the vial, and it was found that the drying rate was highest when airflow energy loss was minimized, and airflow velocity at the sample surface was maximized. Additionally, the geometric characteristics of the vial also influenced the sublimation rate; vials with a larger bottom area and shorter height showed the highest sublimation rate. Increasing the vial’s bottom radius from 11 mm to 13 mm, under atmospheric pressure and using cold air at approximately −5 °C, reduced the drying time of 1 g of frozen water from 8.5 h to 6 h; each 5 mm height increase added 0.5 h to the drying time. Using cold air at −10 °C to dry 1 g of frozen water in a 5 mL vial, the combination of ultrasonic-induced energy (at a frequency of 39.46 kHz) and the air-guide model effectively reduced the sublimation time from 7 h to 5 h, compared to using only the air-guide model. However, this technique may be vulnerable to melting at the vial-transducer contact point, should the transducer be directly attached to the vials.
September 2024
Publications:
Abstract: The increasing accumulation of nanoplastics across ecosystems poses a significant threat to both terrestrial and aquatic life. Surface-enhance Raman scattering (SERS) is an emerging technique used for nanoplastic detection. However, the identification and classification of nanoplastics using SERS have challenges regarding sensitivity and accuracy, as nanoplastics are sparsely dispersed in the environment. Metal-phenolic networks (MPNs) have the potential to rapidly concentrate and separate various types and sizes of nanoplastics. SERS combined with machine learning may improve prediction accuracy. Herein, for the first time, we report the integration or MPNs-mediated separation with machine learning-aided SERS methods for the accurate classification and high-precision quantification of nanoplastics which is tailored to include the complete region of characteristic peaks across diverse nanoplastics in contrast to the traditional manual analysis of SERS spectra on a singular characteristic peak. Our customized machine learning system (e.g., outlier detection, classification, qualification) allows for the identification of detectable nanoplastics (accuracy 81.84%), accurate classification (accuracy > 97%) and the sensitive quantification of various types of nanoplastics (PS, PMMA, PE, PLA) down to ultra-low concentrations (0.1 ppm) as well as the accurate classification (accuracy > 92%) of nanoplastics mixtures to sub-ppm level. The effectiveness and novelty of this approach are substantiated by its ability to discern between different nanoplastics mixtures and detect nanoplastics samples in natural water systems.
Abstract: The present study aimed to identify nutrients (UPLC-PDA-ESI-MS/MS, HPLC-RI method) and biological activities (antioxidant activity to reduce Fe3+ and ABTS·+, pancreatic lipase inhibitory effect, α-amylase, and α-glucosidase, anti-bacterial) of 14 highbush blueberries (Vaccinium corymbosum L.) cultivars (Northern type) as well as a principal component analysis (PCA) to assess the variation of these properties in the context of biodiversity. Most of the cultivars in this research have been first presented in this paper. Phytochemical profiling of the tested highbush blueberry fruit revealed 75 bioactive compounds, including 5 macroelements, 7 microelements, 7 monophosphate nucleotides, 15 anthocyanins, 1 phenolic acid, 14 flavonols, 11 essential amino acids, 8 non-essential amino acids, 2 sugars, 7 organic acids. The PCA showed that the profile and contents of the analyzed compounds as well as their anti-bacterial, antioxidant, anti-diabetic, and anti-obesity potentials depended significantly on the tested cultivars. Thus, the study provides comprehensive data on cultivar-specific biodiversity and correlations that can be used to design novel extracts rich in polyphenolic, amino acids, and/or minerals extracts from the selected cultivars of highbush blueberry as natural and alternative sources to fulfill the growing industry demand for supplements, pharmaceuticals, and nutraceutical products.
August 2024
Publications:
Abstract: Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently subjected to convective pre-drying followed by a vacuum-microwave finishing drying. The effect of these pretreatments on the physical properties, energy consumption, attributes of texture profile analysis (TPA), as well as microstructure determined by the use of X-ray computed tomography is presented. The application of pretreatments reduced the porosity of the material and resulted in an increased hardness compared to the unpretreated sample. Overall, nonthermal pretreatments proved beneficial in reducing the drying time and minimizing the energy consumption as well as greenhouse gas emissions during processing while maintaining a high quality of dried black garlic.
Abstract: Cold plasma treatment is commonly used for sterilization. However, another potential of cold plasma treatment is surface modification. To date, several efforts have been directed toward investigating the effect of cold plasma treatment in modifying the surfaces of films. Here, the impact of suspension properties and parameters of cold plasma treatment on the changes of surfaces of monodisperse polymeric microparticles is tested. The plasma treatment did not touch the surface chemistry of the monodisperse polymeric microparticles. The concentration of suspensions of 1 mg/mL was determined to relate to a stronger effect of the plasma treatment on the roughness of the microparticles. Microparticles with an average diameter of 20 μm show a roughness increase with the plasma treatment time. However, a plasma treatment time longer than 15 min damages the microparticles, as observed in particles with an average diameter of 20 and 50 μm. We finally prototyped monodisperse microparticles to deliver drugs to the nasal mucosa by studying the effect of roughness in their (undesired) self-adhesion and (desired) adhesion with tissue. A moderate roughness, with an average peak-to-valley distance of 500 nm, appears to be the most effective in reducing the detachment forces with nasal tissue by up to 5 mN.
Abstract: Fortifying tea with iron faces the formation of a blue complex between iron and polyphenols. These technical challenges were circumvented by encapsulating iron sulphate with walls of whey proteins and Eudraguard via spray drying. Three types of capsules were generated based on the quantity of enclosed iron, 5.1, 7.7, or 10.0 mg; the quantity of iron is proportional to the complex formation. The encapsulation process enhanced iron absorption by 73% compared to free iron. The iron-polyphenol complex formation in gallic acid and black tea solution was studied. The complex formation in two buffers, 2-(N-Morpholino)ethane sulfonic acid (MES), and [piperazine-N, N′-bis(2-ethanesulfonic acid)] (PIPES), in two pH, 5.5 and 6.6, and the situations of buffered and unbuffered gallic acid in 0.3 mM ferrous sulphate solution was analyzed. The most stable solutions were gained with gallic acid in MES at pH 5.5 and 6.6 and PIPES at 6.6.
Abstract: This chapter explores the application of microwave (MW) technology in meat processing. MW technology, operating within the electromagnetic spectrum of 300 MHz to 300 GHz, offers rapid heating, cooking, pasteurization, sterilization, freezing, and defrosting of meat. Unlike conventional methods, MW cooking retains higher levels of vitamins such as retinol, thiamine, and riboflavin, although it can degrade meat texture and promote the formation of undesirable compounds. Microwave pasteurization and sterilization significantly reduce processing time and ensure microbial safety, though challenges such as uneven energy distribution remain. MW freezing and defrosting have shown promise in improving meat quality by controlling ice crystal formation, thus reducing texture damage. The chapter concludes by emphasizing the need for further research and technological improvements to maximize the benefits of MW processing while minimizing its limitations.
Abstract: The advent of the domestic microwave oven in the 1950s revolutionized food preparation, leading to its widespread adoption in households around the world. Microwave technology offers unique advantages, including reduced cooking time and improved convenience, which have fueled its popularity in both domestic and industrial settings. This chapter explores the applications of microwave technology in cooking, pasteurization, and defrosting of chicken, poultry, and egg products. The microwave’s heating mechanism, which involves dipolar rotation and ion mobility, allows for efficient volumetric heating, resulting in evenly cooked products with enhanced nutritional value. In industrial poultry processing, microwaves are widely used for pre-cooking and pasteurization, offering significant time savings and improved cooking yields. Additionally, microwave pasteurization has proven effective in reducing microbial contamination, extending shelf life, and preserving the nutritional content of chicken, poultry, and egg products. Microwave defrosting has also emerged as a successful application, with rapid and uniform thawing of frozen products, minimizing damage and improving overall product quality. Overall, this chapter highlights the significant contributions of microwave technology to the food industry, enhancing food preparation efficiency, safety, and quality for chicken, poultry, and egg products.
Abstract: In terms of efficiency and speed, microwave heating outperforms other heating techniques by a wide margin. This is especially helpful in today’s fast-paced, time-constrained world. Protein is one of the many nutrients that the body needs to function properly. It is involved in many physiological processes in humans as well as other animals. It is crucial to comprehend how microwave heating affects proteins because it has an impact on the nutritional value of food as a whole. Microwave heating has the ability to alter the kinetics of how peptides and proteins fold, according to experimental data. The delicate natural folded structures of these biomolecules are maintained via complex hydrogen bonds, disulfide bonds, and hydrophobic interactions. However, more thorough investigation is required to completely understand the effects of microwave heating on protein structures. These studies should take into account variables like various power levels, exposure times, and meal composition because they might considerably affect the results. This chapter aims at understading various effects observed on protein quality in food products subjected to microwave heating. The development of improved cooking procedures to maintain protein integrity and nutritional value will benefit from an understanding of how these factors interact with protein structures during microwave heating.
Abstract: Microwave technology effectively cooks, heats, or thaws food by using electromagnetic waves. Its use has shown a variety of advantageous impacts on different thermophysical, physicochemical, and sensory qualities of food, making it a promising tool in the culinary world. We can learn a lot about how food changes during microwave heating by knowing the changes that take place in the protein, lipid, and carbohydrate contents. The accessibility and ease of microwave technology are two of its main benefits. Microwaves provide a secure and effective way to prepare food for people with restricted movement, such as the elderly or people with disabilities. This is especially crucial because it eliminates the need for heavy manual labour in the kitchen, fostering independence and raising standard of living. Despite these benefits, it is important to be aware of the restrictions and issues related to microwave technology in the food processing industry. The technology’s inability to lessen allergenicity in some food products is a notable downside. This chapter aims to explore the numerous changes in food quality that have been noticed when the meal is being heated in the microwave. Understanding these modifications can lead to the development of microwave cooking methods that maximise nutritional value while lowering hazards.
Abstact: Drying process has been used by humans for ages to preserve and store food and agricultural commodities. This process of removing moisture from food is mainly employed to preserve and increase its shelf life. In the recent decades, a variety of drying techniques have been utilized to overcome the drawbacks of various dehydration processes. One such drying technologies developed in the current decades is microwave vacuum drying. The food products are dried using microwave radiation energy under a vacuum environment. The use of microwave energy speeds up drying and prevents products from reaching greater drying temperatures used in hot-air drying conditions. Due to this reason the dried food product quality characteristics and nutritional values are retained to a great extent. The current developments in microwave vacuum drying technology are covered in this chapter, along with the underlying concepts and product applications.
Abstract: In this study, the effect of pulsed UV light (PUV) (emission wavelength: 200–1100 nm) treatment parameters (flow rate, 14.3–74.9 L/h; pulse frequency, 1–5 Hz; reactor configuration, annular (AT) and coiled tube (CT)) on microbial susceptibility in model liquids with different optical properties (water, water + red dye, water + green dye, skim milk) inoculated with test microorganisms (Escherichia coli, Listeria innocua, Clostridium sporogenes) was studied. Total delivered fluence during each treatment was computed using an innovative computational fluid dynamic (CFD) method and correlated with the analytical microbial inactivation kinetics data. D-value of microorganisms and corresponding reduction equivalent fluence in tested liquids were determined by collimated beam experiment. Total delivered fluence calculated using CFD were 5.45, 4.67, 4.47, and 4.46 J/cm2 in AT reactor and 17.05, 25.83, 21.14, and 22.47 J/cm2 for CT reactor in water, water + red dye, water + green dye, and skim milk, respectively. Microbial inactivation was a function of optical properties of the liquids (inactivation in water > water + red dye > water + green dye > skim milk) and reactor configuration (inactivation in CT reactor was significantly higher than AT reactor, p < 0.05). Reduction of > 7 log10 for all the microorganisms was achieved for water and water + added dyes in CT reactor, whereas > 3.5 log10 reduction was achieved for all the microorganisms in skim milk. Microorganisms D-value was significantly varied (p < 0.05) among the microorganisms (E. coli > L. innocua > C. sporogenes). Overall, these results demonstrate the applications of PUV for treatment of liquid food with different optical properties and shall serve as a benchmark for commercialization of PUV reactors for juices, and beverages.
July 2024
Publications:
Abstract: The increasing accumulation of nanoplastics across ecosystems poses a significant threat to both terrestrial and aquatic life. Surface-enhance Raman scattering (SERS) is an emerging technique used for nanoplastic detection. However, the identification and classification of nanoplastics using SERS have challenges regarding sensitivity and accuracy, as nanoplastics are sparsely dispersed in the environment. Metal-phenolic networks (MPNs) have the potential to rapidly concentrate and separate various types and sizes of nanoplastics. SERS combined with machine learning may improve prediction accuracy. Herein, for the first time, we report the integration or MPNs-mediated separation with machine learning-aided SERS methods for the accurate classification and high-precision quantification of nanoplastics which is tailored to include the complete region of characteristic peaks across diverse nanoplastics in contrast to the traditional manual analysis of SERS spectra on a singular characteristic peak. Our customized machine learning system (e.g., outlier detection, classification, qualification) allows for the identification of detectable nanoplastics (accuracy 81.84%), accurate classification (accuracy > 97%) and the sensitive quantification of various types of nanoplastics (PS, PMMA, PE, PLA) down to ultra-low concentrations (0.1 ppm) as well as the accurate classification (accuracy > 92%) of nanoplastics mixtures to sub-ppm level. The effectiveness and novelty of this approach are substantiated by its ability to discern between different nanoplastics mixtures and detect nanoplastics samples in natural water systems.
June 2024
Publications:
Abstract: High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the opening of mollusks, etc. However, high pressure is known to affect the stability and the quality of barosensitive (i.e., sensitivity because of the level of pressure) components of the bioproducts, such as proteins. In general, Le Chatelier’s principle dictates the fate of high molecular weight polymeric compounds like proteins under high pressure, suggesting a tendency to degrade into simpler monomers. From a structural analysis point of view, this generally results in increased tendencies for the protein to denature from its native state and possibly affect its ability to renature. Protein crystallization is also affected favorably or unfavorably by pressure, depending on the effect of pressure on nucleation and crystal growth steps for the particular type of protein. Protein refolding is another effect whose kinetics can be optimized by pressure. This work discusses the mechanisms of the impact of pressure on protein structure, crystallization refolding, and unfolding, with examples of the application of these processes in recent literature.
May 2024
Publications:
Abstract: The study examined the antimicrobial and antioxidant potential of pure Acetyl-11-keto-β-boswellic acid (AKBA), boswellic acid (70%) and AKBA loaded nanoparticles as topical polymeric films. The optimized concentration (0.05 % w/v) of pure AKBA, boswellic acid (BA), and AKBA loaded silver nanoparticles were used to study its impact on film characteristics. Carboxymethyl cellulose (CMC), sodium alginate (SA), and gelatin (Ge) composite films were prepared in this study. The polymeric films were evaluated for their biological (antioxidant and antimicrobial activities) and mechanical characteristics such as tensile strength (TS) and elongation (%). Moreover, other parameters including water barrier properties and color attributes of the film were also evaluated. Furthermore, assessments were conducted using analytical techniques like FTIR, XRD, and SEM. Surface analysis revealed that AgNP precipitation led to a few particles in the film structure. Overall, the results indicate a relatively consistent microstructure. Moreover, due to the addition of AKBA, BA, and AgNPs, a significant decrease in TS, moisture content, water solubility, and water vapor permeation was observed. The films transparency also showed a decreasing trend, and the color analysis revealed decreasing yellowness (b*) of the films. Importantly, a significant increase in antioxidant activity against DPPH free radicals and ABTS cations was observed in the CSG films. Additionally, the AgNP-AKBA loaded films displayed significant antifungal activity against C. albicans. Moreover, the molecular docking analysis revealed the inter-molecular interactions between the AKBA, AgNPs, and composite films. The docking results indicate good binding of AKBA and silver nanoparticles with gelatin and carboxymethyl cellulosemolecules. In conclusion, these polymeric films have potential as novel materials with significant antioxidant and antifungal activities.
Abstract: Atmospheric freeze drying obviates the complexities and costs of maintaining a high vacuum for freeze drying. One of the main drawbacks of atmospheric freeze drying is the low sublimation rate, which is restricted by drying temperatures possible at ambient pressure to prevent food products from softening during dehydration. There is a strong need to intensify the process to reduce the total drying time. This study evaluated the feasibility of using impinging jets to enhance the mass transfer characteristics of the atmospheric freeze drying process. Atmospheric freeze drying experiments on thin lamb slices between −3 to −7 °C showed that the impinging jet configuration has a significant effect in improving the rate of mass transfer flux compared to the conventional cross-flow configuration. This was consistent across different thicknesses of the lamb slices, which would have presented different degrees of internal resistance to mass transfer. Given the amount of non-frozen water in the lamb slices at the drying temperature range evaluated, a scheduled switch from cold air atmospheric freeze drying to a mild hot air drying condition was explored. This strategy enhanced the removal of the remaining water content in the lamb slices, mainly the non-frozen water.
April 2024
Conferences and Select Appearances:
- Dr. Pratap-Singh attended Canada’s largest natural health and wellness conference and trade show ‘CHFA NOW‘ organised by the Canadian Health Food Association (CHFA) in Vancouver on April 4, 2024. Dr Pratap-Singh was invited as a panellist in the session focusing on ‘Driving Innovation Through Partnerships: Collaborations in Advancing Natural Health Products and Foods‘. The discussion gathered industry innovators and food researchers to foster discussions on cutting-edge innovations, technologies, and a diverse array of tools and resources shaping the current landscape.
- Dr. Pratap Singh delivered a riveting keynote address during a panel session at the CHFA NOW conference and trade show, focusing on ‘Driving Innovations through Collaborations in Food, Nutraceuticals, and Packaging Research‘. Dr. Pratap-Singh also shared his meaningful insights on ‘Investing in Canada-Asia Agri-Food Safety’.
Publications:
Abstract: The possibility of using pulsed light (PL) pre-harvest during the cultivation of alfalfa sprouts to reduce microflora and simultaneously enhance the bioactive concentration was presented. Different fluences were compared, and the effect of PL direction on sprout quality was determined. PL application up to 12 J/cm2 per day resulted in an increased accumulation of bioactive components (vitamin C, proteins, chlorophyll, and carotenoids), in response to the stress resulting from PL emission. More interestingly, the direction of incidence was found important, with different trends observed for different bioactive components depending on whether only leaves were illuminated, or both leaves and roots were illuminated. Pulsed light directed solely towards the cotyledons (24 J/cm2) reduced the level of total microbial counts by about 0.7 log cfu/ml, and yeast and mold counts by about 1 log cfu/ml. It was found that an excessive amount of PL directed towards the roots might damage the root system, which promotes the growth of bacteria and will lower increases in the accumulation of chlorophylls, carotenoids, vitamin C, and proteins. The work will guide the development of photo-energized cultivation chambers for the production of agricultural and food products.
March 2024
Conferences and Select Appearances:
- Dr. Pratap-Singh attended the ‘Écoemballages : explorer de nouvelles frontières‘ conference organised by CRIBIQ , Innofibre and ITEGA on 25-26 March in Trois-Rivières, Quebec. The event was focused on highlighting the issues, industrial needs and opportunities offered by eco-packaging.
New Addition to the lab group:
- We are thrilled to welcome Vladislav Korolev to our lab group. We look forward to his meaningful contributions as a Masters’s candidate commencing his studies at The Faculty of Land and Food Systems, The University of British Columbia, in September 2024. As an undergraduate research assistant at FPEL, Vladislav Korolev worked on producing insulin precursors using the Komagataella pastoris yeast strain. He successfully presented his work at the Multidisciplinary Undergraduate Research Conference (MURC) 2024.
- We are thrilled to welcome Muhammad Yasir to our lab group. We look forward to his meaningful contributions as a Doctor of Philosophy in Food Science candidate commencing his studies at The Faculty of Land and Food Systems, The University of British Columbia, in September 2024. Muhammad Yasir has earned his specialisation through inter-disciplinary research and teaching experience in the fields of Microbiology, Biotechnology and Food Science.
Publications:
Abstract: Angiotensin-converting enzyme 2 (ACE2) is responsible for cell fusion with SARS-CoV viruses. ACE2 is contained in different areas of the human body, including the nasal cavity, which is considered the main entrance for different types of airborne viruses. We took advantage of the roles of ACE2 and the nasal cavity in SARS-CoV-2 replication and transmission to develop a nasal dry powder. Recombinant ACE2 (rhACE2), after a proper encapsulation achieved via spray freeze drying, shows a binding efficiency with spike proteins of SARS-CoV-2 higher than 77 % at quantities lower than 5 µg/ml. Once delivered to the nose, encapsulated rhACE2 led to viability and permeability of RPMI 2650 cells of at least 90.20 ± 0.67 % and 47.96 ± 4.46 %, respectively, for concentrations lower than 1 mg/ml. These results were validated using nasal dry powder containing rhACE2 to prevent or treat infections derived from SARS-CoV-2.
Abstract: Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently subjected to convective pre-drying followed by a vacuum-microwave finishing drying. The effect of these pretreatments on the physical properties, energy consumption, attributes of texture profile analysis (TPA), as well as microstructure determined by the use of X-ray computed tomography is presented. The application of pretreatments reduced the porosity of the material and resulted in an increased hardness compared to the unpretreated sample. Overall, nonthermal pretreatments proved beneficial in reducing the drying time and minimizing the energy consumption as well as greenhouse gas emissions during processing while maintaining a high quality of dried black garlic.
February 2024
Conferences and Select Appearances:
Dr. Pratap-Singh was one of the five delegates from The University of British Columbia to join international panels on food security and climate change solutions at the 2024 Canada-in-Asia Conferences in Singapore from 26 to 29 February 2024. The two-part summit focused on agri-food and climate change, with an aim to boost Canada-Asia engagement on key issues. Dr Pratap-Singh delivered an engaging address on ‘Investing in Canada-Asia Agri-Food Safety‘.
Publications:
Abstract: Low retention of bioactive compounds caused by high stickiness associated with sugar-rich fluids are of concern in the industrial production of spray-dried fruit powders. An alternative is spray-freeze-drying SFD, which operates under low temperatures but subsequent handling can be impacted by high hygroscopicity. This study explores the use of bulking (maltose and maltodextrin) and wall materials (hydroxypropyl methylcellulose HPMC and whey protein) to encapsulate strawberry, mango, and orange juices. SFD showed the highest spraying yields, on average 85%. Stickiness showed significant changes (p < 0.05) among encapsulated and non-encapsulated powders. HPMC encapsulation improved SFD fruit powder by lower moisture uptake (on average 2%). Encapsulation obtained by whey protein and by HPMC resulted in the lowest adhesion forces between powders, around 40 g, and in the lowest mold spore count, 25 per area, in powders exposed at room temperature for two months.
January 2024
Awards and Recognitions:
We proudly announce that Srishty Maggo has received the President’s Award for Academic Excellence Initiative; Ph.D. Award for 2023W.
Publications:
Abstract: Herein, we report successful non-thermal pasteurization of fruit juices (watermelon and red grape juices) in a flow-through pulsed light (PL) reactor. Impact of PL reactor configuration (annular/coiled tube), product flow rates (14–75 L/h) and pulse frequency (1–5 Hz) on the inactivation of Escherichia coli ATCC 29055, Listeria innocua ATCC 33090, and Clostridium sporogenes ATCC 7955 in red grape (pH = 3.37) and watermelon juice (pH = 5.02), and changes in quality and nutritional parameters, was explored. >5 and > 7 log10 microbial reductions were achieved in annular and coiled reactor respectively, demonstrating PL’s potential in juice pasteurization. Watermelon juice exhibited higher microbial inactivation, while E. coli was found to be most susceptible. The inactivation kinetics using three different models were compared wherein ‘log-linear plus tail model’ showed the best fit. During PL processing, there were minor changes in pH and colour of both juices, whereas nutritional parameters (total anthocyanins, total phenolics, antioxidant capacity, vitamin C, trans-resveratrol, and lycopene content) decreased significantly (p < 0.05) by up to 39.1%, 62.2%, 53.8%, ∼70%, 82%, and 46.8%, respectively, yet at levels lower than conventional thermal pasteurization. These results shall inspire commercialization of PL based fruit beverage pasteurization systems.
Abstract: The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted using five degraded fats/oil (DF/O) commodities as the target for an adsorption process. These commodities were chosen because of their high level of degradation by-products. The study used sugarcane bagasse (SCB) to develop five different treatments of indigenous adsorbents activated with various NaOH concentrations. Analyses including iodine number, adsorbent yield, and scanning electron microscope were performed to identify the potential of the prepared concentrations. Results showed that the indigenous adsorbent created with 1.0% NaOH was the most effective. The alkali treatment had a positive impact on the samples, but the SCB 10% was found to be the most efficient in reducing the degradation value of the treated samples. The findings of this study suggest that the use of indigenous adsorbents, particularly those prepared with SCB 10%, can be an effective way to reduce fat degradation and enhance the quality of fats and oils in the food processing industry. This approach can also address consumer health concerns related to fat and oil quality.
Abstract: There are several challenges facing the food industry. By 2050, the global population is predicted to reach 9 billion, which poses a challenge for the future supply of food, including protein sources. The current practice of rearing livestock is associated with environmental issues such as greenhouse gas emissions, soil erosion, as well as water use and contamination. Further, meat consumption is associated with health complications such as cardiovascular disease. Considering these challenges, we need to explore more sustainable and healthier sources of protein and to develop technologies to process these proteins so that they mimic the texture and sensory characteristics of animal-based proteins. In this context, an overview of two main protein alternatives, plant- and cellular agriculture-derived proteins, is presented. The bioprocessing technologies that facilitate the texturization and characterization of alternative proteins are reviewed. The barriers to public acceptance of bioprocessed alternative proteins are considered.
Abstract: Food fortification can be a solution to anemia in developing countries. A previous study determined that the combination of spray drying, hydroxypropyl-methylcellulose as wall material, and maltodextrin as bulk material, encapsulated iron gluconate achieved the highest bioavailability. However, the addition of vitamin B12 to the hydroxypropyl-methylcellulose/maltodextrin capsules increased the iron cell uptake over the previously reported results. The cell viability, the number of live, healthy cells in a sample, of HepG2, human liver cancer cells, increases by about 17% for dual-encapsulated iron gluconate and vitamin b12. The cell uptake in Caco2, human colorectal adenocarcinoma cells, is higher by 25% when using encapsulated iron and vitamin b12 compared to encapsulated iron. The strength of dual-encapsulated iron and vitamin b12 is also confirmed in in-vivo studies. Once fully anemic, young female rats eating food with encapsulated iron gluconate and vitamin b12, show the fastest recovery with respect to rats eating food with encapsulated iron and pure iron. The first needed only five days for their hemoglobulin values to return to normal. The second and the third needed 15 and 21 days, respectively.
December 2023
- The Vice President Research and Innovation Portfolio honored the FPEL lab for the top research and innovation output in the 2022-23 Annual Report. The team led by Senator Dr. Anubhav Pratap-Singh was felicitated for developing buccal insulin tablets as a replacement for injected insulin.
November 2023
- Congratulations to Amir for earning two scholarships: the “Fred and Page Beeson Scholarship” and the “Leonard S Klinck Memorial Fellowship.” Additionally, Amir has contributed as the second author to a published book chapter titled “Alternative Proteins, Extrusion, and Bioprocessing.”
- Congratulations to Xanyar for clearing PhD comprehensive examination.
- Congratulations to Xanyar for receiving the Mary and David Macaree Fellowship.
- FPEL in the news: Xanyar Mohammadi, a dedicated Ph.D. candidate within the Food Process Engineering Lab (FPEL) at UBC, is pioneering the development of eco-friendly, biodegradable packaging solutions derived from natural biopolymers. His innovative approach involves repurposing food processing by-products, such as blueberry pomace sourced from BC’s thriving juicing industry, as a core component in these sustainable packaging materials. By integrating cellulose nanocrystals, Xanyar enhances the performance and functionality of these materials, ensuring both environmental sustainability and product efficacy. Safeeya Pirani from Global News recently visited FPEL at UBC, showcasing the groundbreaking work Xanyar and FPEL team are doing to revolutionize packaging solutions for a more sustainable future. Watch the full report here (https://globalnews.ca/video/10073230/shaping-bc-sustainable-packaging-made-from-blueberries).
October 2023
Dr. Pratap-Singh’s invited talks
- Pratap-Singh A. (2023). Innovations in pulsed light technology for pasteurization of beverages. 2023 IFTEFFoST International Nonthermal Processing Workshop & Short Course on 16th October 2023. Minneapolis, MN, USA. International.
- Saba Anwar, a Ph.D. student in Food Science from the University of Agriculture Faisalabad, Pakistan, has joined FPEL as an HEC Scholar. She is here to explore novel process technologies for the processing of food products.
- New Publications:
- Pratap-Singh, A., Guo, Y., Baldelli, A., & Singh, A. Mercaptonicotinic acid activated thiolated chitosan (MNA-TG-chitosan) to enable peptide oral delivery by opening cell tight junctions and enhancing transepithelial transport. Scientific Reports, 13, 17343, (2023).
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- Abstract: Recent advances in peptide delivery and nanotechnology has resulted in emergence of several non-parenteral administration routes that replace subcutaneous injections associated with patient discomfort. Thiolated biopolymers are relatively new materials being explored to enhance mucoadhesivity and permeability in these efforts, yet their pH dependent reactivity remains an obstacle. This work focussed on improving the mucoadhesivity of thiolated chitosans by activating them with mercaptonicotinic acid, in a bid to create a novel thiomerized chitosan that can open cell tight junctions for application in oral delivery. The synthesized mercaptonicotinic acid activated thiolated chistoan (MNA-TG-chitosan), along with thiolated chitosan (TG-chitosan) and unmodified chitosan were then used to create insulin nanoparticles (insNPs) using spray drying encapsulation process. Use of MNA-TG-chitosan in place of chitosan resulted in reduction of particle size of insNPs from 318 to 277 nm with no significant changes in polydispersity index (~ 0.2), encapsulation efficiency (~ 99%), insulin loading content (~ 25%) and morphology. Results from in-vitro cytotoxicity on TR146, CaCo2 and HepG2 cell lines revealed no significant effects on cell viability at 50–1000 μg/mL concentration. insNPs encapsulated with the new material, MNA-TG-chitosan, resulted in a 1.5-fold and 4.4-fold higher cellular uptake by HepG2 liver cells where insulin is metabolized, approximately 40% and 600% greater insulin transport through TR146 buccal cell monolayers, and 40% and 150% greater apparent permeability than insNPs encapsulated with unmodified chitosan and TG-chitosan respectively. The higher permeation achieved on using MNA-TG chitosan was attributed to the greater opening of the cell tight junction evidenced by reduction of transepithelial electrical resistance of TR146 buccal cell monolayers. This study demonstrates MNA-TG-chitosan as a promising material for improved peptide oral delivery.
- Katiyar RB, Sundaramurthy S, Sharma AK, Arisutha S, Pratap-Singh A, Mishra S, Ayub R, Jeon B, Khan MA*. (2023). Vermicompost: An Eco-Friendly and Cost-Effective Alternative for Sustainable Agriculture.Sustainability 15(20), 14701.
- Abstract: Vermicomposting emerges as an eco-friendly solution to manage a blend of agricultural residues and digested biogas slurry (DBS). This research probes the influence of two specific earthworm species, Eisenia fetida and Eugilius euganiae, on the composting dynamics of agro-residues and DBS. Moreover, it gauges their consequential impact on the growth of chili and brinjal plants. The research was conducted at the Sharda Vihar Campus in Bhopal. Several process variables, such as pH, salinity, moisture levels, temperature, carbon-to-nitrogen (C/N) ratio, nitrogen (N), phosphorus (P), potassium (K), presence of pathogens, and monoculture trends, were assessed for their influence on vermicompost yield and its effect on chili and brinjal growth. Intriguingly, reactors employing E. fetida exhibited a vermicast recovery rate of 89.7%, whereas those utilizing E. eugeniae achieved 68.2% recovery, especially with an earthworm density of 125 individuals per liter. Notably, the derived NPK values from various composted and vermicomposted materials ranged from 1.5 to 1.7% for N, 0.98 to 1.19% for P, and 1.1 to 1.49% for K. This suggests its viability as both a fertilizer and soil enhancer. The E. fetida vermicompost-enriched soil notably boosted the yield of chili and brinjal. Overall, these insights highlight vermicomposting’s dual utility in waste management and augmenting bioresources.
September 2023
- New Publications:
- Zhang, H. A., Pratap-Singh, A., & Kitts, D. D. Effect of pulsed light on curcumin chemical stability and antioxidant capacity. PLoS ONE, 18(9): e0291000, (2023).
- Abstract: Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxidant capacity of curcumin. This study found that PL treatment of fluence levels from 0 to 12.75 J/cm2 produced a fluence-dependent reduction in curcumin content. These results paralleled the production of a tentative curcumin dimer, identified as a potential photochemical transformation product. PL-treated curcumin at relatively higher fluence levels decreased chemical-based ORAC and ABTS antioxidant capacity, relative to control (P < 0.05). This contrasted the effect observed to increase coincidently both intracellular antioxidant capacity (e.g., DCFH-DA (P < 0.05)) and GSH/GSSG ratio (P < 0.05), respectively, in cultured differentiated Caco-2 cells. In conclusion, the application of PL on curcumin results in photochemical transformation reactions, such as dimerization, which in turn, can enhance biological antioxidant capacity in differentiated Caco-2 cells.
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- Pratap-Singh, A., Guo, Y., Baldelli, A., & Singh, A. Concept for a unidirectional release mucoadhesive buccal tablet for oral delivery of antidiabetic peptide drugs such as insulin, glucagon-like peptide 1 (GLP-1), and their analogs. Pharmaceutics, 15, 2265, (2023).
- Abstract: Injectable peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists are being increasingly used for the treatment of diabetes. Currently, the most common route of administration is injection, which is linked to patient discomfort as well as being subjected to refrigerated storage and the requirement for efficient supply chain logistics. Buccal and sublingual routes are recognized as valid alternatives due to their high accessibility and easy administration. However, there can be several challenges, such as peptide selection, drug encapsulation, and delivery system design, which are linked to the enhancement of drug efficacy and efficiency. By using hydrophobic polymers that do not dissolve in saliva, and by using neutral or positively charged nanoparticles that show better adhesion to the negative charges generated by the sialic acid in the mucus, researchers have attempted to improve drug efficiency and efficacy in buccal delivery. Furthermore, unidirectional films and tablets seem to show the highest bioavailability as compared to sprays and other buccal delivery vehicles. This advantageous attribute can be attributed to their capability to mitigate the impact of saliva and inadvertent gastrointestinal enzymatic digestion, thereby minimizing drug loss. This is especially pertinent as these formulations ensure a more directed drug delivery trajectory, leading to heightened therapeutic outcomes. This communication describes the current state of the art with respect to the creation of nanoparticles containing peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists, and theorizes the production of mucoadhesive unidirectional release buccal tablets or films. Such an approach is more patient-friendly and can improve the lives of millions of diabetics around the world; in addition, these shelf-stable formulations ena a more environmentally friendly and sustainable supply chain network.
August 2023
- We welcome Muhammad Yasir as our new Lab Manager
- Deadline approaches to register in the micro-certificate program in Food Safety Management for the upcoming winter term. See https://www.landfood.ubc.ca/certificate/food-safety-management for more details.
July 2023
- Principal Investigator Dr. Anubhav Pratap-Singh was promoted to Associate Professor with tenure.
- Co-op Student Sophie T received the Natural Sciences and Engineering Research Council of Canada (NSERC) Undergraduate Student Research Award for her combined research within BCIT Natural Health and Food Products Research Group (NRG) and our Food Process Engineering Laboratory (FPEL).
- Exchange Professor: Dr. Klaudia Masztalerz in Agricultural Engineering obtained from Wroclaw University of Environmental and Life Sciences has come to FPEL as a Dekaban Scholar in order to explore novel process technologies (cold plasma and pulsed UV light) for the processing of food products.
- Dr. Pratap-Singh’s invited talks
- Pratap-Singh A. (2023). Key Technologies for Food and Beverage Innovation in the 21st Century. Food Processing International Research Symposium 7, July 11 – 12, 2023, Department of Food Science and Agricultural Chemistry, Macdonald Stewart Conference Room, Macdonald Campus, McGill University, Montreal, Canada. International.
June 2023
- Our Micro-certificate Program in Food Safety Management has been approved for StrongerBC future skills grant. This Ministry grant offers a lifetime amount of $3,500.00 per student, with a target of 8,500 individuals ($39 million in total).
- The next cohort of Micro-certificate program starts in September 2023 with the FoodCert010, “Fundamentals of Food Science for Professionals” course. To register and learn more about the program check out: https://www.landfood.ubc.ca/certificate/food-safety-management
- On June 15th, we took part in FoodPro2023, the Thrive Conference organized by BC Food & Beverage. During the event, we showcased the Food and Beverage Innovation Centre and our Micro-certificate program.
- Undergraduate Student and Summer Researcher, Sophie. T, presented a poster at the Natural Health Product Research Society of Canada Conference in Montreal.
- Prof. Maciej Oziemblowski from Wroclaw University of Environmental and Life Sciences, department of Functional Food Products Development, visited the lab and gave a seminar on his Bioactive Preservation & Functional Food Formulation Research.
- Pratap-Singh A. (2023). Continuous Processing of Beverages with Pulsed Light. International Workshop on “Key Enabling Technologies in Millet: Farm to Folk”, 05-09 June 2023, Department of Food Process Engineering, National Institute of Technology, Rourkela, India. International.
- New Publications:
- Baldelli A, Koivisto L, Oguzlu H, Guo Y, Häkkinen L, Pratap-Singh A, et al. Spray-dried microparticles of encapsulated gefitinib for slow-release localized treatment of periodontal disease. International Journal of Pharmaceutics, 642, p.123137, (2023).
- Periodontal disease (PD) can be prevented by local or systemic application of epidermal growth factor receptor inhibitors (EGFRIs) that stabilize αvβ6 integrin levels in the periodontal tissue, leading to an increase in the expression of anti-inflammatory cytokines, such as transforming growth factor-β1. Systemic EGFRIs have side effects and, therefore, local treatment of PD applied into the periodontal pockets would be preferrable. Thus, we have developed slow-release three-layered microparticles of gefitinib, a commercially available EGFRI. A com- bination of different polymers [cellulose acetate butyrate (CAB), Poly (D, L-lactide-co-glycolide) (PLGA) and ethyl cellulose (EC)] and sugars [D-mannose, D-mannitol and D-(+)-trehalose dihydrate] were used for the encapsulation. The optimal formulation was composed of CAB, EC, PLGA, mannose and gefitinib (0.59, 0.24, 0.09, 1, and 0.005 mg/ml, respectively; labeled CEP-gef), and created microparticles of 5.7 ± 2.3 μm in diam- eter, encapsulation efficiency of 99.98%, and a release rate of more than 300 h. A suspension of this micro- particle formulation blocked EGFR phosphorylation and restored αvβ6 integrin levels in oral epithelial cells, while the respective control microparticles showed no effect.
- Wong C, Baldelli A, Gholizadeh H, Oguzlu H, Guo Y, Xin Ong H, et al. Engineered dry powders for the nose-to-brain delivery of transforming growth factor-beta. European Journal of Pharmaceutics and Biopharmaceutics. (2023)
- Nose-to-brain delivery is increasing in popularity as an alternative to other invasive delivery routes. However, targeting the drugs and bypassing the central nervous system are challenging. We aim to develop dry powders composed of nanoparticles-in-microparticles for high efficiency of nose-to-brain delivery. The size of microparticles (between 250 and 350 µm), is desired for reaching the olfactory area, located below the nose-to-brain barrier. Moreover, nanoparticles with a diameter between 150 and 200 nm are desired for traveling through the nose-to-brain barrier. The materials of PLGA or lecithin were used in this study for nanoencapsulation. Both types of capsules showed no toxicology on nasal (RPMI 2650) cells and a similar permeability coefficient (Papp) of Flu-Na, which was about 3.69 ± 0.47 × 10-6 and 3.88 ± 0.43 × 10-6 cm/s for TGF-β-Lecithin and PLGA, respectively. The main difference was related to the location of deposition; the TGF-β-PLGA showed a higher drug deposition in the nasopharynx (49.89 ± 25.90 %), but the TGF-β-Lecithin formulation mostly placed in the nostril (41.71 ± 13.35 %).
- Baldelli A, Koivisto L, Oguzlu H, Guo Y, Häkkinen L, Pratap-Singh A, et al. Spray-dried microparticles of encapsulated gefitinib for slow-release localized treatment of periodontal disease. International Journal of Pharmaceutics, 642, p.123137, (2023).
May 2023
- New Publication:
- Pratap-Singh, A., Yen Pui-Li, P., Singh, A and Kitts, D.D. 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, p.103371, (2023).
- Greeny/grassy aromas from plant-based proteins create roadblocks in their utilization in animal alternates. Here, we report an optimized low energy vacuum microwave dehydration (VMD) process that can help eliminate the plant-based aromas from pea proteins intended use in non-dairy beverages. Initial moisture content of the pea protein slurry and specific energy of the VMD process was found to play the most critical role in modulating the functional properties and volatile profile of the pea protein. VMD-processed pea proteins with initial moisture content of 162% d.b. and processed at 100 W/g microwave energy and 200 Torr vacuum-level for 2.5 min (250 J/g specific energy) were found optimal for retaining functional properties and minimizing volatile concentrations. Descriptive sensory evaluations of a non-dairy beverage (5% pea protein) formulated using the optimized protein was perceived to have significantly weaker (p < 0.05) raw/beany and green/grassy aromas with weak notes of goaty/caproic acid aroma and significantly increased (p < 0.05) chalky flavour.
- Pratap-Singh, A., Yen Pui-Li, P., Singh, A and Kitts, D.D. 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, p.103371, (2023).
- Onboarding Summer Work-Learn and other Undergraduate Student Research Assistants : Eloise P, Theo N, Mackenzie B, Daniela C.H and Vlad.
- Visiting Researcher: Elham Goleji from Azad University will be researching health & safety risk assessment in the food industry.
Past News
March 2022
- New publication:
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- Baldelli, A., Etayash, H., Oguzlu, H., Mandal, R., Jiang, F., Hancock, R.E. and Pratap-Singh, A. Antimicrobial properties of spray-dried cellulose nanocrystals and metal oxide-based nanoparticles-in-microspheres. Chemical Engineering Journal Advances, 10, p.100273, (2022).
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- Abstract: Spray-dried nanoparticle-in-microsphere formulations, composed of aluminum oxide nanoparticles (NPs), zinc oxide, zinc oxide NPs and cellulose nanocrystals (CNCs), with potent antimicrobial and antibiofilm activity against Gram-negative and Gram-positive bacteria are reported. The study highlights the role of matrix compositions (ratios) in manipulating metal oxide biomaterials’ antimicrobial properties and toxicity. The antimicrobial activity of nanoparticle-in-microsphere was higher than each raw material used. A formulation composed of CNCs (weight % ≥ 0.75%) and an equal weight % of aluminum oxide and zinc oxide NPs (∼ 0.25% per type of NPs) produced the highest antimicrobial and antibiofilm activity. Interestingly, the toxicity of these formulations, tested against peripheral blood mononuclear cells, was very minimal (≤500 µg/ml) and significantly lower than the toxicity of the metal oxide NPs when tested alone. Nanoparticles-in-microspheres with low toxicity and high antimicrobial properties could be employed in target drug delivery to bypass antibiotics.
November 2021
UBC LFS hosted a media conference by Protein Industries Canada (PIC). PIC and its industry partners invest $7.4M CAD to develop high quality wagyu-style beef alternatives under Wamame’s Waygu brand. UBC’s Faculty of Land and Food Systems will be a center for the R&D and Dr. Pratap-Singh will lead this research and advise on the technical components.
October 2021
- New publication:
- Baldelli, A.; Wells, S. & Pratap-Singh. A. Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification. Food Bioprocess Technol (2021).
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- Abstract: Different types of zinc compounds were successfully encapsulated using the technique of spray drying. Maltodextrin, pea proteins, and titanium dioxide were the materials used as bulk materials. We investigated the effect of the total solids weight percentage and the ratios between different components (zinc to maltodextrin, zinc to protein, zinc to titanium dioxide, and protein to maltodextrin) on zinc bioavailability, assessed at various times points in an in vitro digestion. The following formulation characteristics were found to produce encapsulated zinc microcapsules with highest bioavailability (up to 85%): a zinc oxide to maltodextrin ratio of 0.3, a weight percentage of 9, and a maltodextrin to pea protein ratio of 3. Other types of zinc compounds, citrate, gluconate, sulfate, carbonate, and chloride produce an average bioavailability of 45%. A small addition of the ratio zinc and titanium dioxide of 2.2 causes a decrease in zinc bioavailability of about 25%. These spray-dried microparticles containing encapsulated iron can be used for food fortification with the purpose of treating iron deficiency.
- New publication:
- Haider I. Ali; Mithun Dey; Azalldeen Kazal Alzubaidi; Sadiq Jaafir Aziz Alneamah; Ammar B. Altemimi and Anubhav Pratap-Singh*. Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes, Foods, 2021, 10(10), 2393.
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- Abstract: Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.
September 2021
- New publication:
- Wojciech Smułek; Przemysław Siejak; Farahnaz Fathordoobady; Łukasz Masewicz; Yigong Guo; Małgorzata Jarzebska; David D. Kitts; Przemysław Łukasz Kowalczewski; Hanna Maria Baranowska; Jerzy Stangierski; Anna Szwajca; Anubhav Pratap-Singh;* and Maciej Jarzebski*. Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil , Molecules, 2021, 26(19).
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- Abstract: The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a by product of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.
- Awards:
- Xanyar Mohammadi has received Jacob BIELY Scholarship. This award is made on the recommendation of the Poultry Science Section, Department of Animal Science.
- Ronit Mandal has been awarded by Shuryo Nakai Scholarship in Food Science. The award is made on the recommendation of the Faculty of Land in consultation with the Faculty of Graduate Studies.
August 2021
- New publication:
- Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa-Rajchert; Ronit Mandal; Anubhav Pratap-Singh; Emilia Janiszewska-Turak.
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material, Comprehensive Reviews in Food Science and Food Safety, August 2021.
- Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa-Rajchert; Ronit Mandal; Anubhav Pratap-Singh; Emilia Janiszewska-Turak.
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- Abstract: In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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- A. Pratap-Singh and A. Leiva, Double fortified (iron and zinc) spray-dried microencapsulated premix for food fortification, LWT-Food Science and Technology, November, 2021
- Past Webinar:
- Developing Hemp Seed Oil Nanoemulsions for Oral Delivery Applications: Microfluidics and Ultrasonication Approaches
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- The webinar was held in May 19th 2021 and it was a collaboration between UBC and Ascension Sciences on the Mitacs project based on the article that was in one of our publications.
April 2021
- New publication:
- New publication:
- Farahnaz Fathordoobady; Maciej Jarzębski; Anubhav Pratap-Singh; Yigong Guo; and Yazid Abd-Manap, Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads, Food Hydrocolloids, April 2021.
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- Abstract: Red dragon fruit (Hylocereus polyrhizus L.) is a rich source of betalains compounds, natural pigments with desirable bioactive and antioxidant properties. In this paper, we focused on the use of mathematical models for prediction the properties of alginate microspheres loaded with betacyanins from the peel of red dragon fruit. Besides to assess their storage and heat stability, the prepared alginate-loaded microspheres were characterized by encapsulation efficiency (EE%), particle size, uniformity and morphology. Antioxidant properties, thermal degradation kinetics of betacyanins (half-life: T1/2) loaded in alginate and simulated gastro-intestinal (SGI) release behavior were mentioned as indices for microspheres stability. Based on the mathematical optimization, betacyanins extract was efficiently entrapped in alginate (EE% = 78. 62; mean particle size: 106.32 ± 6.77 μm and uniformity: 0.279 ± 0.05) in a ratio of 1:8.97 alginate: betacyanins. The investigation of SGI release behavior of alginate-loaded betacyanins extract showed the good potential of micro-capsules as a carrier for delivery of antioxidants. The half-life (T1/2), and total betacyanins retention (%) in microspheres during storage were also improved in comparison with non-capsulated extract and commercial betanin solution (control). Alginate microspheres loaded with betacyanins are effective models for food colourant additives and oral delivery purposes.
March 2021
- New Publication:
January 2021
- New Publication:
- Farahnaz Fathordoobady; Natalia Sannikova; Yigong Guo; Anika Singh; David D. Kitts; and Anubhav Pratap-Singh, Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications, Scientific Reports, January, 2021.
- Abstract: Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached > 99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave) < 180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor (p < 0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of < 62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.
