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Sachdev D.,National Institute of Food Technology Entrepreneurship and Management Kundli | Maheshwari P.H.,National Physical Laboratory India | Dubey A.,Maulana Azad National Institute of Technology
Journal of Porous Materials | Year: 2016

Ordered mesoporous silica SBA-15 functionalized with piperazine (SBA/Pip) was synthesized via grafting method. Incorporation of piperazine inside the mesopores without affecting the stability of the ordered mesoporous silica could be viewed from different characterization techniques such as Powder X-ray diffraction, N2 sorption studies, Fourier-Transform Infrared spectroscopy, Scanning Electron microscopy, Transmission Electron Microscopy. The SBA/Pip nanocomposite was employed as an electrochemical sensor to detect the presence of ascorbic acid ranging from millimolar to nanomolar range via differential pulse voltammetry (DPV) in the potential window of −1.5 to +1.5 V wherein the scan rate was maintained at 4 mV/s. Further SBA/Pip displayed selective detection of ascorbic acid in packed and fresh orange juice without any interference from other acids like citric acid commonly present in packed juice. © 2015, Springer Science+Business Media New York. Source


Mishra V.,National Institute of Food Technology Entrepreneurship and Management Kundli | Shah C.,Anand Agricultural University | Mokashe N.,National Institute of Food Technology Entrepreneurship and Management Kundli | Chavan R.,National Institute of Food Technology Entrepreneurship and Management Kundli | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2015

Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed. © 2015 American Chemical Society. Source

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