Shumaila Jan

Scopus Publications

Effect of surface functionalization on vitamin D₂ bioavailability in fortified cereal and millet flours using Caco-2 cells
Ayushi Saini, Komal Chauhan, Neetu K. Taneja, Shumaila Jan, Harinder Singh Oberoi
Discover Food, 2025
The study assessed the bioaccessibility and bioavailability of vitamin D2 in fortified cereals and millet flours using Caco-2 cells. Vitamin D2 was extracted from agro-waste of Agaricus bisporus stalks and added to wheat, rice, pearl millet, and finger millet flours through surface functionalization. The bioaccessibility of vitamin D2 was found to be 69.48%, 70.43%, 70.28%, and 71.34%, respectively, compared to 64.42% for the control vitamin D2. Notably, the cellular uptake of vitamin D2 from fortified flours (25–27%) was approximately 12% higher than that of the control vitamin D2 (18.6%). The improved bioaccessibility and cellular uptake are attributed to the ability of surface functionalization to facilitate the binding of vitamin D2 particles to the flour surface via Van der Waals forces, thereby protecting them from degradation. Cytotoxicity analysis using the MTT assay confirmed the safety of the fortified vitamin D2, with over 80% cell viability observed at concentrations ranging from 12.5 to 50 µg/mL. However, cell viability significantly decreased beyond 75 µg/mL, with the half-maximal inhibitory concentration (IC50) of 172.65 µg/mL. Furthermore, vitamin D2 fortified finger millet flour demonstrated a 20% improvement in calcium absorption (31.99%) compared to unfortified finger millet flour (26.67%), highlighting the role of vitamin D2 in enhancing calcium uptake. These findings highlight surface functionalization as an effective method for fortifying staple flours with vitamin D2, enhancing bioavailability and calcium absorption. This strategy offers a promising solution for combating vitamin D deficiency and improving nutrition in populations dependent on staple flours.
The future of the future foods: understandings from the past towards SDG-2
Mehvish Habib, Sakshi Singh, Shumaila Jan, Kulsum Jan, Khalid Bashir
Npj Science of Food, 2025
Food security faces growing challenges due to population growth, resource limitations, economic pressures, and industrialization-induced lifestyle changes. Traditional food systems struggle to adapt, necessitating innovative solutions and sustainable practices to meet future food demands. This review article explores emerging food system models and alternative food sources, including edible insects, seaweeds, plant-based and lab-cultured meats, underutilized crops, hydroponics, and next-generation fish farming. It highlights the role of food processing technologies such as blockchain, biotechnology, and robotics in enhancing sustainability, reducing waste, and improving food system efficiency. Consumer acceptance of engineered and fortified foods emerges as a critical factor in driving these innovations. The review also emphasizes the need for a transformative approach to food production, incorporating innovative technologies and sustainable practices to ensure food security by 2050. A coordinated effort to integrate alternate food sources and advanced processing methods will be vital for achieving a secure and sustainable global food future.
Let the food be medicine: A paradigm shift post Covid-19
Mehvish Habib, Sakshi Singh, Shumaila Jan, Kulsum Jan, Sajid Maqsood, Khalid Bashir
Food and Humanity, 2025
Iron fortification of chickpea and refined wheat flour: Effect on physico-functional and rheological properties
Kulsum Jan, Mehvish Habib, Dheeraj Yadav, Shumaila Jan, Vijay S. Sharanagat, Sameer Ahmad, Khalid Bashir
Food and Humanity, 2025
A comprehensive overview of biodegradable packaging films: Part I—sources, additives, and preparation methods
Sakshi Singh, Mehvish Habib, Eram S. Rao, Yogesh Kumar, Khalid Bashir, Shumaila Jan, Kulsum Jan
Discover Food, 2025
The present review aims to analyze biodegradable packaging films, with a specific emphasis on their sources, the role of additives in enhancing their properties and functionality, and the processes involved in their development. While traditional biodegradable films are derived primarily from polysaccharides, proteins, lipids, or hydrocolloids, recent advancements have led to the incorporation of natural and synthetic additives to enhance their mechanical, barrier, and functional properties. The integration of nanocomposites, bioactive compounds, and plant-based extracts has significantly improved the antimicrobial, antioxidant, and physical characteristics of these films. Processing techniques such as extrusion and solution casting have also evolved to produce biodegradable films with properties comparable to those of conventional plastics, enabling large-scale production. Therefore, the current trends and prospects identified in this review could offer valuable insights to facilitate the adoption of sustainable practices within the food industry. Moreover, the findings can contribute to ongoing efforts in the innovation and advancement of eco-friendly biodegradable packaging materials.
Sustainable Algal Lipids: A Paradigm Shift Towards Nutritional Security and SDG-2
Mehvish Habib, Sakshi Singh, Shumaila Jan, Kulsum Jan, Eram Rao, Khalid Bashir
Comprehensive Reviews in Food Science and Food Safety, 2025
Algal lipids are increasingly recognized as a promising alternative to conventional lipid sources, offering a sustainable and efficient means to meet global nutritional demands. Their cultivation requires substantially less water and arable land compared to terrestrial oilseed crops, thereby aligning strongly with the objectives of Sustainable Development Goal 2 (SDG‐2), which emphasizes improved nutrition and food security. Certain microalgal species can accumulate 50%–70% lipid content (dry weight basis), with a considerable fraction comprising long‐chain omega‐3 polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These bioactive fatty acids are rarely abundant in traditional plant and marine sources, underscoring the nutritional superiority of algal lipids. Remarkably, some algal strains exhibit lipid productivities exceeding those of soybean oil by more than 20‐fold per hectare, while simultaneously contributing to reduced greenhouse gas emissions and providing a stable, renewable lipid supply. Beyond their nutritional significance, algal lipids are increasingly explored for functional food development, dietary supplements, and food processing applications. Advances in biotechnological extraction, stabilization, and metabolic engineering further enhance their industrial potential, ensuring higher yields, improved oxidative stability, and tailored fatty acid profiles. This review comprehensively examines the potential of algal lipids as sustainable lipid sources and functional food ingredients, highlighting recent innovations in production technologies, industrial applications, and stabilization strategies. It also emphasizes their role in strengthening food security, mitigating environmental impacts, and driving a paradigm shift in global lipid consumption patterns.
Utilization of agro-industrial wastes (banana peel): development, characterization, and classification of biodegradable composite pots using PCA approach
Khalid Bashir, Shumaila Jan, Mehvish Habib, D. C. Saxena, Ayon Tarafdar, Raveendra Sindhu, Vinay Kumar, Kulsum Jan
Biomass Conversion and Biorefinery, 2025
Sorghum proteins: A review on advances in extraction, functional and structural characterization, and emerging applications
Sakshi Singh, Mehvish Habib, Debarchan Mondal, Yogesh Kumar, Shumaila Jan, Khalid Bashir, Kulsum Jan
International Journal of Biological Macromolecules, 2025
Physicochemical and functional characterization of pumpkin seed protein isolate
Mehvish Habib, Sakshi Singh, Narashans Alok Sagar, Sameer Ahmad, Iqra Qureshi, Shumaila Jan, Kulsum Jan, Khalid Bashir
Sustainable Food Technology, 2025
The increasing demand for plant-based protein sources has driven extensive research into various underutilized seeds and their protein isolates.
Pumpkin Seed: Newer Perspectives
Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan
Pumpkin Seed Newer Perspectives, 2025
In recent time, the valorization of vegetables and fruits has attracted attention among academia and industry.Pumpkin (Cucurbita maxima) is one of the important vegetables throughout the globe.The discarded seeds, however, remain an environmental challenge that can be mitigated through a technological conversion to value-added food and pharmaceutical ingredients.Seeds are a rich source of bioactive compounds and proven health benefits, including antioxidant, antitumor, antidepressant, and cellular protection capabilities.Information on pumpkin seeds and potential applications is scattered in the literature.It is indeed a great pleasure to write the foreword for the book entitled 'Pumpkin Seed: Newer Perspectives'.I would like to introduce the book that can serve a comprehensive reference for the complex chemistry, health-promoting benefits, nutraceutical potential, utilization of pumpkin seeds, and their industrial applications.This book entails in-depth analysis on the functional properties of pumpkin seeds by focusing on molecular function so that seeds can be incorporated as a functional food ingredient into food formulations and new product development.Furthermore, it identifies current research gaps and prospective solutions for further research.Health and wellness and their interrelationship in human health have been well covered in the book.The book provides an empowerment to readers to make a choice, embracing food as a tool for enhancing both individual health and the broader goals of sustainability and global well-being.The book has been contributed by scholars with scientific precision and commitment by focusing on the potential benefits of regular consumption of pumpkin seeds.Chapters in the book provide excellent information on physicochemical, nutritional, bioactive compounds, and functional properties of the pumpkin seeds.Additionally, the book describes emerging technologies and their applications for pumpkin seeds and potential advantages and health benefits.I wish the book encouraged readers to understand the chemistry behind pumpkin seeds, functionality, technologies used for extracting and isolating bioactive
A Comprehensive Review on Recent Trends and Utilization of Algal β-Glucan for the Development of Nutraceuticals and Functional Foods
Sameer Ahmad, Kulsum Jan, Jatindra K. Sahu, Mehvish Habib, Shumaila Jan, Khalid Bashir
Food Reviews International, 2025
Quality and Labeling Standards for Linseed and Its Products
Sakshi Singh, Ankur Ojha, Heena Yadav, Shreya Saran, Shweta Jaiswal, Shumaila Jan
Dynamics of Linseed and Its Valorization, 2025
Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI)
Mehvish Habib, Sakshi Singh, Sameer Ahmad, Shumaila Jan, Ankit Gupta, Kulsum Jan, Khalid Bashir
Ultrasonics Sonochemistry, 2025
Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits
Sakshi Singh, Mehvish Habib, David Julian McClements, Khalid Bashir, Shumaila Jan, Kulsum Jan
Food and Function, 2024
Sustainable valorization of mushroom stalks for vitamin D extraction and flour surface functionalization
Ayushi Saini, Shumaila Jan, Neetu K. Taneja, Harinder S. Oberoi, Komal Chauhan
Journal of Food Measurement and Characterization, 2024
Physicochemical, thermal, and functional properties of edible red algae (Gracilaria corticata)
Sameer Ahmad, Kulsum Jan, Jatindra K. Sahu, Shumaila Jan, Komal Chauhan, Khalid Bashir
Journal of Food Science, 2024
Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour
Sakshi Singh, Mehvish Habib, Debarchan Mondal, Manisha Thakur, Yogesh Kumar, Khalid Bashir, Shumaila Jan, Kulsum Jan
International Journal of Food Science and Technology, 2024
Carbon pricing and the food system: Implications for sustainability and equity
Mehvish Habib, Sakshi Singh, Yograj Bist, Yogesh Kumar, Kulsum Jan, Khalid Bashir, Shumaila Jan, D.C. Saxena
Trends in Food Science and Technology, 2024
Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color
Tahreem Kausar, Khalid Bashir, Shumaila Jan, Zulfiquar Rashid Azaz Ahmad Azad, Kulsum Jan, Yogesh Kumar, D. C. Saxena, Tayyaba Fatma
Journal of Food Measurement and Characterization, 2024
Lipids as Functional Foods and Nutraceuticals
Saumya Sonam Sinha, Shumaila Jan
Functional Foods and Nutraceuticals Chemistry Health Benefits and the Way Forward, 2024
Protein-based food packaging
Mehvish Habib, Khalid Bashir, Shumaila Jan, Kulsum Jan
Biodegradable and Edible Food Packaging Trends and Technologies, 2024
Vitamin A Fortification and Encapsulation: Trends and Technology
Food Fortification Trends and Technologies, 2024
Vitamins as Functional Foods and Nutraceuticals
Sheetal Handu, Bhanu Prakash, Shumaila Jan, Mehvish Habib, Kulsum Jan
Functional Foods and Nutraceuticals Chemistry Health Benefits and the Way Forward, 2024
Introduction to Food Fortification
Food Fortification Trends and Technologies, 2024
Proteins as Functional Foods and Nutraceuticals
Neha Dhiman, Mehvish Habib, Kulsum Jan, Khalid Bashir, Shumaila Jan
Functional Foods and Nutraceuticals Chemistry Health Benefits and the Way Forward, 2024
Vitamin D Fortification
Food Fortification Trends and Technologies, 2024
Starch-based food packaging
Mehvish Habib, Manisha Thakur, Shumaila Jan, Khalid Bashir, Kulsum Jan
Biodegradable and Edible Food Packaging Trends and Technologies, 2024
Introduction to Functional Foods and Nutraceuticals
Iqra Qureshi, Mehvish Habib, Khalid Bashir, Kulsum Jan, Shumaila Jan
Functional Foods and Nutraceuticals Chemistry Health Benefits and the Way Forward, 2024
Biodegradable and Edible Food Packaging: Trends and Technologies
Biodegradable and Edible Food Packaging Trends and Technologies, 2024
Phytochemical Fortification
Food Fortification Trends and Technologies, 2024
Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch
Sakshi Singh, Mehvish Habib, Debarchan Mondal, Yogesh Kumar, Shumaila Jan, Khalid Bashir, Eram S. Rao, Kulsum Jan
Journal of Food Processing and Preservation, 2024
Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea
Iqra Qureshi, Khalid Bashir, Shumaila Jan, Ayon Tarafdar, Mehvish Habib, Kulsum Jan
Journal of Food Quality, 2023
Studies on flow properties of Bengal gram (Cicer arietinum) flour for effective handling and storage strategies
Sheetal Handu, Ashutosh Upadhyay, Shumaila Jan
Journal of Food Process Engineering, 2022
Gamma Irradiation Modification
Falak Habeeb, Khalid Bashir, Kulsum Jan, Shumaila Jan, Ab Lateef Khan
Physicochemical and Enzymatic Modification of Gums Synthesis Characterization and Application, 2022
Phosphate Modification
Manibhushan Kumar, Ab Lateef Khan, Kulsum Jan, Khalid Bashir, Shumaila Jan
Physicochemical and Enzymatic Modification of Gums Synthesis Characterization and Application, 2022
Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging
Kulsum Jan, Sidra Kazmi, Aayasee Nanda, Khalid Bashir, Ab Lateef Khan, Shumaila Jan
Edible Food Packaging Applications Innovations and Sustainability, 2022
Vitamin D fortification: A perspective to improve immunity for COVID-19 infection
Sheetal Handu, Shumaila Jan, Komal Chauhan, D.C. Saxena
Functional Food Science, 2021
Ohmic Processing of Plant-Related Food Products
Innovative Food Processing Technologies A Comprehensive Review, 2020
Principles and Sources of Gamma Irradiation
Innovative Food Processing Technologies A Comprehensive Review, 2020
Effect of Irradiation on Food Components
Innovative Food Processing Technologies A Comprehensive Review, 2020
History, Status and Regulatory Aspects of Gamma Irradiation for Food Processing
Innovative Food Processing Technologies A Comprehensive Review, 2020
Emerging technologies in cereal processing: Present status and future potential
Khalid Bashir, Kulsum Jan, Sweta Joshi, Shumaila Jan, Z. R. Azaz Ahmad Azad
Health and Safety Aspects of Food Processing Technologies, 2019
Effect of particle and surface properties on flowability of rice flours
Shumaila Jan, Vikram Karde, Chinmay Ghoroi, D.C. Saxena
Food Bioscience, 2018
Physicochemical and functional properties of gamma irradiated buckwheat and potato starch
Ruchi Verma, Shumaila Jan, Savita Rani, Kulsum Jan, Tanya L. Swer, Kumar S. Prakash, M.Z. Dar, Khalid Bashir
Radiation Physics and Chemistry, 2018
Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation
M Zuhaib Dar, Km Deepika, Kulsum Jan, Tanya L Swer, Pradeep Kumar, Ruchi Verma, Kush Verma, Kumar S Prakash, Shumaila Jan, Khalid Bashir
International Journal of Biological Macromolecules, 2018
Characterization of bulk and shear properties of basmati and non-basmati rice flour
Shumaila Jan, Chinmay Ghoroi, Dharmesh Chandra Saxena
Journal of the Science of Food and Agriculture, 2018
Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch
Pradeep Kumar, Kumar S. Prakash, Kulsum Jan, Tanya L. Swer, Shumaila Jan, Ruchi Verma, Km Deepika, M. Zuhaib Dar, Kush Verma, Khalid Bashir
Journal of Cereal Science, 2017
Brown rice flour rheology
Shumaila Jan, H. A. Pushpadass, D. C. Saxena, R. P. Kingsly Ambrose
Brown Rice, 2017
Effect of particle size, shape and surface roughness on bulk and shear properties of rice flour
Shumaila Jan, Chinmay Ghoroi, D.C. Saxena
Journal of Cereal Science, 2017
A comparative study of flow properties of basmati and non-basmati rice flour from two different mills
Shumaila Jan, Chinmay Ghoroi, D.C. Saxena
Journal of Cereal Science, 2017
Effect of grinding action on the flowability of rice flour
Shumaila Jan, R. P. Kingsly Ambrose, D. C. Saxena
Journal of Food Measurement and Characterization, 2017
Flow property measurement of rice flour- A Review
Shumaila Jan, Kulsum Jan, DC Saxena
Matec Web of Conferences, 2016
Physico-Chemical, Functional and Rheological Characterization of Biodegradable Pellets and Composite Sheets
Kulsum Jan, Shumaila Jan, CS Riar, DC Saxena
Matec Web of Conferences, 2016
A review on flow characterization methods for cereal grain-based powders
RP Kingsly Ambrose, Shumaila Jan, Kaliramesh Siliveru
Journal of the Science of Food and Agriculture, 2016

Shumaila Jan

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Scopus Publications