Research Focus

My current research area is in the development of functional food proteins and nutraceutical, Prebiotics and probiotics, Ethnic and traditional food of India for healthy life thtough underutilized and unexplored food bioresources. I also studied the structure-functional properties in different food matrix using different statistical modeling and data analysis techniques. Furthermore, executing the scale up of developed technology for stakeholders in pilot scale production. In particular, my main accomplishment is in the innovative food product development, cereal, pulses & legumes processing using mathematical modeling in order to assess the performance of food processes. The study of structure and function relationships of food components is a key to the design of new foods: ingredient formulation and food components. Comprehensive study of production processes have a major role in commercial food product development, but their impact on food structure at different size scale using flow behavior, visco-elasticity and fluid dynamics in colloidal system. I actively establish the research lead on health-inducing properties of protein, peptide and their hydrolyzate (e.g. bioavailability/efficacy of nutrients/bioactive), Characterization free and bound phytochemical as soluble and insoluble form in food matrixes

Achievements / Awards

Major Publications

• Agrawal. H., Joshi, R., and Gupta. M. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate. Food Research International, In Press, Corrected Proof. (2018).
• Sharma, R., Kumari, M., Kumari, A., Sharma, A., Gulati, A., Gupta, M., and Padwad, Y. Diet supplemented with phytochemical epigallocatechin gallate and probiotic Lactobacillus fermentum confers second generation synbiotic effects by modulating cellular immune responses and antioxidant capacity in aging mice. European Journal of Nutrition. DOI: https://doi.org/10.1007/s00394-018-01890-6 (Springer). (2018).
• Dadwal, V., Agrawal, H., Sonkhla, K., Joshi, R. & Gupta, M. Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata). Journal of Food Science and Technology, pp.1-10. (2018).
• Kumari, R., Abhishek, V. & Gupta, M. Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley. Food Measure, https://doi.org/10.1007/s11694-018- 9736-1(2018).
• Agrawal, H., Joshi, R., & Gupta, M. Isolation and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum. LWT - Food Science and Technology, 84, 608-616. (2017).
• Dadwal, V, Bhatt, S., Sonkhla, K, Robin, J, Gupta, M. Quantification of Free and Bound Phenolics in Bio- Waste Pomegranate Peel and Formulation of Punicalagin Rich Rice Extruded Snacks. International Journal of Food and Nutrition Science, 4(2), 98- 104. (2017).
• S Sharma, S Rana, V Patial, M Gupta, S Bhushan and YS PadwadAntioxidant and hepatoprotective effect of polyphenols from apple pomace extract via apoptosis inhibition and Nrf2 activation in mice. Human and Experimental Toxicology, DOI: 10.1177/0960327115627689 (2016).
• Himani Agrawal, Robin Joshi, Mahesh Gupta. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolyzate. Food Chemistry, 204: 365–372 (2016).
• Mahesh Gupta, Pallavi Sharma, Arindam Ghosh Mazumder, Vikram Patial, Damanpreet Singh. Dwindling of cardio damaging effect of isoproterenol by Punica granatum L. peel extract involve activation of nitric oxide-mediated Nrf2/ARE signaling pathway and apoptosis inhibition. Nitric Oxide Journal, 50:105-113 (2015).
• Madhu Kumari, Mohit Kumar Swarnkar, Sanjay Kumar, Anil Kumar Singh, Mahesh Gupta. Complete Genome Sequence of Potential Probiotic Lactobacillus sp. HFC8, Isolated from Human Gut Using PacBio SMRT Sequencing. Genome Announcements, Volume 3 Issue 6: e01337-15 (2015).
• Ankita Sood, Mahesh Gupta. Extraction process optimization for bioactive compounds in pomegranate peel. Food Bioscience, 12:100–106 (2015).
• Aarti Sharma, Himadri Mahajan, Jai Prakash Dwivedi, Mahesh Gupta. Optimization of nutritionally enriched mango bar using response surface methodology. Journal of Food Measurement and Characterization, 9:152-159 (2015).
• Himadri Mahajanand Mahesh Gupta. Nutritional, functional and rheological properties of processed sorghum and ragi grains. Cogent Food & Agriculture, 1: 1109495 (2015).

Patents

N.A.

Research Group

N.A.