Food Science, Agricultural and Biological Sciences, Multidisciplinary, Applied Microbiology and Biotechnology
81
Scopus Publications
4347
Scholar Citations
33
Scholar h-index
66
Scholar i10-index
Scopus Publications
Adulteration detection in polyfloral honey from the Sundarbans mangrove forest using UV-Vis spectroscopy Aroni Preya Biswas, Sagar Chandra Das, Disha Mallick, Md. Nahidul Islam, Md. Mamunur Rahman Discover Food, 2026 Honey adulteration poses a growing challenge in food safety and quality assurance, particularly regarding naturally sourced products like polyfloral honey from the Sundarbans mangrove forest. The present study aimed to detect adulteration in polyfloral honey sourced from the Sundarbans Mangrove Forest using UV-Vis spectroscopy. Four kinds of pure honey (Goran, Kholisha, Kewra, and Bain-Gewya) were collected from various regions of the Sundarbans mangrove forest, in addition to pure and three adulterated kinds of honey (10%, 20%, 30% syrup) with replication of three of each, totalling 48 samples produced by adding sugar. This study examined raw spectroscopic data within the range of 200 to 600 nm, utilizing Principal Component Analysis (PCA) to identify significant absorbance patterns and differentiate between pure and adulterated honey samples. The spectra of a total of 48 honey samples were employed to identify peaks and determine the presence of specific chemicals. The PCA analysis created clusters of all pure honey samples from the adulterated ones. This technique is a cost-effective solution and offers a sensible means to guarantee the quality of honey from this ecologically significant region.
Eco-friendly extraction and comprehensive analysis of nutritional compositions, mineral profile, bioactive molecules, and antioxidant activity of selected fruit and vegetable peels Md. Mostafa Kamal, Ashraful Alam, Rasel Islam, Asif Ikbal, Dipankar Halder, Md Sodrul Amin, Md. Nahidul Islam, Md Atiqur Rahman, Md. Sazzat Hossain Sarker Discover Food, 2026 Sustainable utilization of fruit and vegetable wastes addresses a key challenge in achieving a circular and resource-efficient food system. This study aimed to valorize 15 selected fruit and vegetable peels by profiling their nutritional and antioxidant contents. The potential of these peels as nutrient- and bioactive-rich resources was evaluated using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and conventional water bath extraction (WBE) methods. Nutritional analysis focused on moisture, ash, protein, fat, and carbohydrates, while mineral content confirmed the presence of essential macro- and micro-elements. Specifically, carrot peels exhibited the highest β-carotene content (2.45 mg/100 g ), while mango peels had the highest total carotenoids (53.33 mg/100 g ). Phenolics were most abundant in grape peels (21007.56 mg GAE/100 g), and orange peels showed the highest flavonoid content (1750.83 mg CE/100 g). These bioactive components exhibited significant antioxidant activity, with grape peels achieving 90.61% in DPPH assays and 12250.12 mg TE/100 g in FRAP assays. MAE proved most efficient in extracting bioactives, followed by UAE. These findings highlight the effectiveness of modern green extraction technologies in converting waste into valuable resources, supporting sustainable waste management, and maximizing agricultural resource utility.
Active edible coatings for smart food preservation and sustainability: A review Mahmuda Tasnim, Md. Nahidul Islam Carbohydrate Polymer Technologies and Applications, 2026 Active edible coatings have progressed from basic biopolymer layers to advanced multifunctional systems aimed at mitigating food quality deterioration and addressing sustainability challenges. This research investigates the shift from traditional polymers to novel, sustainable materials derived from agro-industrial by-products, emphasizing their significance in advancing circular bioeconomy initiatives and reducing reliance on synthetic plastics. This study contributes by synthesizing recent advancements in innovative and active preservation techniques. The methods encompass antibacterial and antioxidant properties, controlled-release systems, and nano-enhancements that govern gas exchange, moisture transfer, and biochemical degradation. Additionally, novel manufacturing techniques such as electrospraying, electrospinning, and layer-by-layer assembly are assessed for their effectiveness in designing coating microstructures and controlling release kinetics, thus exceeding traditional methods. This review analyzes next-generation active edible coatings that serve as bioactive barriers, prolonging shelf life, preserving sensory qualities, and promoting environmentally sustainable food preservation by integrating sustainability, material innovation, and practical effectiveness.
Harnessing Plant Microbiomes to Modulate Molecular Signaling and Regulatory Networks in Drought Stress Adaptation Shahjadi-Nur-Us Shams, Md Arifur Rahman Khan, Sayed Shahidul Islam, Afsana Jarin, Md. Nahidul Islam, Touhidur Rahman Anik, Mostafa Abdelrahman, Chien Van Ha, Thayne Montague, Lam-Son Phan Tran International Journal of Molecular Sciences, 2026 Drought stress is a major abiotic factor limiting global crop productivity by disrupting cellular homeostasis, impairing photosynthesis, and restricting metabolic activity. Plant-associated microorganisms, including rhizobacteria, endophytes, and arbuscular mycorrhizal fungi, play key roles in enhancing drought resilience through molecular, biochemical, and physiological mechanisms. These beneficial microbes modulate phytohormone biosynthesis, enhance osmolyte accumulation, increase organic acid exudation, and activate ROS-scavenging antioxidant pathways. Microbe-mediated regulation of aquaporins, heat shock proteins, and root system architecture further improves water-use efficiency, hydraulic conductance, and stress acclimation. Advances in microbial genomics and systems biology have revealed the molecular drivers of plant–microbe synergism, enabling the development of tailored microbial consortia and next-generation bioinoculants. Complementarily, genetic and genome-guided modulation of drought-responsive regulatory hubs including transcription factors (e.g., DREBs, NACs, MYBs, and bZIPs), signal transducers (e.g., MAPKs and CDPKs), and protective proteins enhances adaptive plasticity under water deficit conditions. This review integrates current molecular insights into drought-induced perturbations in plants and highlights the convergence of microbial interventions and genome-guided strategies in reinforcing drought tolerance. Emphasizing mechanistic frameworks, scalable microbial technologies, and molecular breeding approaches, this work underscores their potential to improve crop resilience in increasingly water-limited environments.
Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant-Based Alternative Md. Naimur Rahman, Md. Nahidul Islam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud Food Science and Nutrition, 2026 The rising consumer demand for plant‐based and non‐dairy yogurts prompted this investigation into the potential of incorporating coconut milk and rice milk into yogurt production. Yogurt samples were prepared by blending skim milk powder (SMP) with rice milk, coconut milk, cow milk, and a 50:50 rice‐coconut milk mixture, alongside a control made from 100% cow milk. Comprehensive analyses evaluated physicochemical properties—pH, acidity, water‐holding capacity, syneresis, viscosity, total soluble solids, moisture content, total solids, and color—as well as microbiological counts and sensory attributes. Results revealed that coconut milk yogurt had the lowest pH (4.10 ± 0.021) and highest acidity (1097.67 ± 7.51 mg/100 mL), while adding SMP to cow milk increased pH to 5.02 ± 0.021 and reduced acidity. Coconut milk yogurt also exhibited superior color, water‐holding capacity (57.46% ± 0.174%), and viscosity, whereas rice milk yogurt showed higher syneresis (19.43% ± 0.404%) but acceptable microbiological and sensory profiles. Notably, rice milk yogurt gained the highest consumer acceptability, surpassing cow and coconut milk variants. Overall, the findings suggest that coconut milk yogurt is a promising dairy alternative, particularly for individuals with lactose intolerance and dairy allergies, with rice milk yogurt also representing a viable, nutritionally beneficial option.
Thin-layer drying kinetics and mathematical modelling of osmotically pretreated vacuum dried green chilli Md. Raihanul Haque, Md. Iftekhar Kabir, Md. Nahidul Islam, Md. Mojaffor Hosain, Md. Sazzat Hossain Sarker Jsfa Reports, 2026 Background Chilli is highly perishable, often requiring drying to extend shelf life. This study assesses and compares the drying kinetics of osmotically pretreated green chilli under vacuum drying conditions while evaluating suitable mathematical models and calculating effective moisture diffusivity and activation energy. Results Sliced chilli samples were osmotically dehydrated (optimised: 40°C, 30 °Brix, 99.32 min) to 68.87% ± 0.6% moisture, then dried in a vacuum oven (50 kPa) at 50, 60, and 70°C. The drying process primarily occurred during the falling‐rate period, with significantly reduced temperatures resulting in shorter drying times (13 h at 50°C vs. 9 h at 70°C). The Page model provided the best fit for the drying curves, and the effective moisture diffusivity ranged from 3.92 × 10 −10 to 5.16 × 10 −10 m 2 /s. Activation energy was determined to be 12.57 kJ/mol. Conclusion Vacuum drying with osmotic pretreatment efficiently dehydrates green chilies and lowers the activation energy, thereby enhancing moisture removal. The Page model, diffusivity values, and insights into activation energy contribute to optimising drying processes. This method can significantly shorten drying times and preserve product quality, offering a promising industrial approach for chilli drying that may help minimise post‐harvest losses.
Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration Maraj Miah, Mohammad Abdulla Al Noman, Md Abdul Alim, Md. Nazmul Hasan Mehedi, Nehal Uddin, Mahmuda Tasnim, Md. Nahidul Islam Jsfa Reports, 2026 Background Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its effectiveness in maintaining the quality and safety of fresh‐cut pineapple under refrigerated storage conditions in Bangladesh. Results This study evaluated the effects of gamma irradiation (0, 1, 2, and 3 kGy) and refrigerated storage at 5°C for 12 days on the physicochemical, sensory, and microbiological quality of fresh‐cut Honey Queen pineapple slices. Physicochemical parameters (pH, titratable acidity, total soluble solids ( TSS ), vitamin C, total phenolic content [ TPC ], and color), microbial counts, and sensory attributes were analyzed at regular intervals. Gamma irradiation and storage duration significantly affected pH and titratable acidity ( p < 0.05), while TSS and vitamin C were primarily influenced by storage time. Irradiation at 3 kGy resulted in the highest retention of TPC and acceptable color and sensory properties. A substantial reduction in microbial load was observed at 3 kGy, with total viable counts decreasing to 2.93 log 10 cfu/g compared to 7.54 log 10 cfu/g in nonirradiated samples. Sensory evaluation indicated no adverse effects of irradiation, and samples treated at 3 kGy received the highest overall acceptability score. Conclusion The findings demonstrate that gamma irradiation at 3 kGy effectively enhances microbial safety while maintaining acceptable physicochemical and sensory quality of fresh‐cut pineapple. However, it does not significantly extend shelf life beyond 15 days.
Probiotics and their applications in functional foods: a health perspective Md. Ruhul Amin, Aroni Preya Biswas, Mahmuda Tasnim, Md. Nahidul Islam, Md. Shofiul Azam Applied Food Research, 2025 With the increasing understanding of the human microbiome and its effects on health makes probiotics an important area of research and a public health concern. People and healthcare workers are increasingly using functional foods (like yoghurt and kefir), dietary supplements (such as capsules and powders), and pharmaceutical products (like some antibiotics and antifungals) because they are known to enhance health and prevent illness. Probiotics maintain and restore the balance of gut bacteria, which improves health. Probiotics regulate the immune system, enhance protection against infections, and reduce chronic inflammation and autoimmune diseases. Studies show that probiotics have a substantial impact, as they can help reduce and prevent digestive issues, metabolic disorders, and mental health problems. Recent studies show health benefits associated with Lactobacillus and Bifidobacterium probiotics. The effects of lactose intolerance, antibiotic-related diarrhea, and irritable bowel syndrome are thoroughly examined. Improvements in metabolomic and genetic technologies have enhanced our understanding of how probiotics work, allowing for more precise and customized treatment approaches. Despite recent progress, maintaining consistency in probiotic formulations, determining the effectiveness of specific strains, and evaluating long-term safety profiles continue to be significant challenges. Future research will likely focus on the combined effects of probiotics, prebiotics, and postbiotics and their possible uses in new areas like mental health. Future studies should focus on finding new probiotic strains from fermented foods and extreme environments to increase the variety of helpful bacteria. Probiotics can significantly change treatment and prevention methods by improving human health naturally and sustainably.
Evaluation of yield-attributing parameters in Aus rice for enhancing productivity Apple Mahmud, Md. Nahidul Islam, A. K. M. Aminul Islam, Md. Moshiul Islam, Uttam Kumar Ghosh, Md. Saddam Hossain, Afzal Sheikh, Md. Hasan Sofiur Rahman, Lam-Son Phan Tran, Md. Arifur Rahman Khan Plant Genetic Resources Characterisation and Utilisation, 2024
Pullulan-based films Md. Nahidul Islam, Md. Aslam Ali, Md. Ahiduzzaman, Md. Arifur Rahman Khan, Md. Shofiul Azam Polysaccharide Based Films for Food Packaging Fundamentals Properties and Applications, 2024
Thin-Layer Drying Kinetics and Mathematical Modelling of Osmotically Pretreated Vacuum Dried Green Chilli MR Haque, MI Kabir, MN Islam, MM Hosain, MSH Sarker JSFA Reports , 2026 2026
Adulteration Detection in Polyfloral Honey from the Sundarbans Mangrove Forest Using UV-Vis Spectroscopy B Aroni Preya, SC Das, D Mallic, MN Islam, MM Rahman Discover Food , 2026 2026
Effect of gamma irradiation and storage days on physico-chemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration M Miah, MAA Noman, MA Alim, MNH Mehedi, N Uddin, M Tasnim, ... JSFA Reports , 2026 2026
Eco-friendly Extraction and Comprehensive Analysis of Nutritional Compositions, Mineral Profile, Bioactive Molecules, and Antioxidant Activity of Selected Fruit and Vegetable Peels MM Kamal, R Islam, A Ikbal, D Halder, AM Sodrul, MN Islam, RM Atiqur, ... Discover Food , 2026 2026
Harnessing Plant Microbiomes to Modulate Molecular Signaling and Regulatory Networks in Drought Stress Adaptation SNU Shams, MAR Khan, SS Islam, A Jarin, MN Islam, TR Anik, ... International Journal of Molecular Sciences 27 (3), 1139 , 2026 2026 Citations: 2
Rice Coconut Yogurt: Insights into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant-Based Alternative MN Rahman, MN Islam, MSH Sarker, MS Mahomud Food Science & Nutrition 14 (1), e71466 , 2026 2026
Phytochemical composition, bioactive compounds, and antioxidant activities of different parts of Solanum nigrum and Solanum villosum MA Rahman, MM Kamal, MZ Hasan, RH Himel, A Ullah, MI Saikat, ... Biocatalysis and Agricultural Biotechnology 71, 103907 , 2025 2025 Citations: 2
Honey adulteration detection: a comprehensive review of traditional and modern techniques B Aroni Preya, M Tasnim, Ö Süfer, SC Das, S Sarker, M Zhang, MN Islam Journal of Food Measurement and Characterization , 2025 2025
Active Edible Coatings for Smart Food Preservation for Sustainability: A Review M Tasnim, MN Islam Carbohydrate Polymer Technologies and Applications , 2025 2025 Citations: 4
Gluten-free products: a strategy for a nutritionally appropriate balanced diet for celiac patients and children M Roy, A Biswas, MS Azam, B Paul, D Talukder, M Alam, ... Food Research 9 (5), 74-79 , 2025 2025 Citations: 2
Phytochemical and Antioxidant Properties of Traditional and Modern Aromatic Rice: A Comparative Study MF Dewan, MN Islam, MA Ali, MM Rahman, SNU Shams, M Ahiduzzaman Food and Humanity 5, 100752 , 2025 2025 Citations: 3
Drying kinetics and physicochemical properties of formulated cat food processed using hot air and microwave drying X Cao, MN Islam Animal Nutrition and Feed Technology 25, 145-162 , 2025 2025
Probiotics and their Applications in Functional Foods: A Health Perspective MR Amin, AP Biswas, M Tasnim, MN Islam, MS Azam Applied Food Research 5 (2), 101193 , 2025 2025 Citations: 31
Nutritional Composition, Mineral Profile, Bioactive Phytochemicals, and Antioxidant Activities of Selected Edible Weeds: A Comprehensive Analysis MM Kamal, S Haque, TK Suvo, P Akter, MS Mia, MSMS Shah, MN Islam, ... Food Science & Nutrition 13 (7), e70635 , 2025 2025 Citations: 4
Enhancing Soy Yogurt: The Impact of Mango Pulp and Alkali Blanching on Physico-chemical, Nutritional and Sensory Qualities N Anjum, MN Islam, J Roy, MS Mahomud Applied Food Research , 2025 2025 Citations: 7
Exploring the floral diversity in honey from various regions of Bangladesh using Melissopalynology PR Karki, MM Rahman, S Subedi, AP Biswas, D Mallick, MN Islam Food and Humanity, 100488 , 2024 2024 Citations: 10
Postharvest Physicochemical and Nutritional Properties of Tomato Fruit at Different Maturity Stages Affected by Physical Impact MS Bapary, MN Islam, N Kumer, MH Tahery, MAA Noman, ... Applied Food Research 4 (2), 100636 , 2024 2024 Citations: 33
Comprehensive Honey Authentication in Bangladesh: Profiling Physicochemical and Bioactive Compounds to Distinguish Floral Sources and Detect Adulteration RAN Insha, MN Islam, J Gomasta, MN Hasan, MR Amin, NS Sarmin, ... Heliyon 10 (21), e40203 , 2024 2024 Citations: 12
Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films M Akter, MN Islam, S Yasmin, MS Mahomud Future Foods 10, 100497 , 2024 2024 Citations: 14
Optimization of Milling Degree for Maximizing Nutrient Retention and Yield in Milled Rice: A Study on Six Common Bangladeshi Rice Cultivars MH Kabir, MN Islam, MA Wazed, M Ahmed, MSH Sarker Applied Food Research 4 (2), 100587 , 2024 2024 Citations: 12
MOST CITED SCHOLAR PUBLICATIONS
Proline, a multifaceted signalling molecule in plant responses to abiotic stress: understanding the physiological mechanisms UK Ghosh, MN Islam, MN Siddiqui, X Cao, MAR Khan Plant Biology 24 (2), 227-239 , 2021 2021 Citations: 804
Sorghum: A prospective crop for climatic vulnerability, food and nutritional security MS Hossain, MN Islam, MM Rahman, MG Mostofa, MAR Khan Journal of Agriculture and Food Research 8, 100300 , 2022 2022 Citations: 342
Understanding the roles of osmolytes for acclimatizing plants to changing environment: a review of potential mechanism UK Ghosh, MN Islam, MN Siddiqui, MAR Khan Plant Signaling & Behavior 16 (8), 1913306 , 2021 2021 Citations: 335
The inactivation of enzymes by ultrasound–A review of potential mechanisms MN Islam, M Zhang, B Adhikari Food Reviews International 30 (1), 1-21 , 2013 2013 Citations: 206
The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms MN Islam, M Zhang, B Adhikari, C Xinfeng, B Xu International Journal of Refrigeration 42, 121-133 , 2014 2014 Citations: 195
Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics, distribution, and status of water in osmotically dehydrated strawberry: a combined NMR and … X Cheng, M Zhang, B Adhikari, MN Islam Food and bioprocess technology 7 (10), 2782-2792 , 2014 2014 Citations: 183
Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries X Cheng, M Zhang, B Adhikari, MN Islam, B Xu International Journal of Refrigeration 44, 49-55 , 2014 2014 Citations: 121
Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish B Xu, M Zhang, B Bhandari, X Cheng, MN Islam Ultrasonics sonochemistry 27, 316-324 , 2015 2015 Citations: 112
Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): growth and size distribution of ice crystals MN Islam, M Zhang, Z Fang, J Sun International Journal of Refrigeration 57, 46-53 , 2015 2015 Citations: 102
Critical Assessment of Mycotoxins in Beverages and Their Control Measures MS Azam, S Ahmed, MN Islam, P Maitra, MM Islam, D Yu Toxins 13 (5), 323 , 2021 2021 Citations: 79
Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage X Cao, MN Islam, B Chitrakar, Z Duan, W Xu, S Zhong Food Science & Nutrition 8 (2), 973-981 , 2020 2020 Citations: 74
Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses M Feng, X Baoguo, MN Islam, C Zhou, B Wei, B Wang, H Ma, L Chang Food Research International, 112120 , 2022 2022 Citations: 67
Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices W Xu, MN Islam, X Cao, J Tian, G Zhu LWT 137, 110413 , 2021 2021 Citations: 61
Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis MN Islam, M Zhang, H Liu, C Xinfeng Food and Bioproducts Processing 94, 229-238 , 2015 2015 Citations: 55
Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties MN Rahman, MN Islam, MM Mia, S Hossen, MF Dewan, MS Mahomud Applied Food Research 4 (1), 100386 , 2023 2023 Citations: 54
Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound‐assisted hot air‐drying X Cao, MN Islam, S Zhong, X Pan, M Song, F Shang, H Nie, W Xu, Z Duan Journal of Food Biochemistry , 2019 2019 Citations: 54
Functional Yogurt: An Approach to Enhance Yogurt Quality with Peanut Polyphenols SKK Paul, MN Islam, MF Dewan, MA Alim, R Ahmmed Food Bioscience, 104398 , 2024 2024 Citations: 48
Chemometrics in Nondestructive Quality Evaluation MN Islam Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables … , 2022 2022 Citations: 48
Online measurement of temperature and relative humidity as marker tools for quality changes in onion bulbs during storage MN Islam, A Wang, JS Pedersen, JN Sørensen, O Körner, M Edelenbos Plos One 14 (1), e0210577 , 2019 2019 Citations: 48
Novel non-destructive quality assessment techniques of onion bulbs: a comparative study MN Islam, G Nielsen, S Stærke, A Kjær, B Jørgensen, M Edelenbos Journal of Food Science and Technology 55 (8), 3314-3324 , 2018 2018 Citations: 46
