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Featured researches published by Proshanta Guha.


Journal of Human Ecology | 2006

Betel Leaf: The Neglected Green Gold of India

Proshanta Guha

Abstract The fresh leaves of betel vine are popularly known as Paan in India, which are consumed by about 15-20 million people in the country. It is cultivated following the traditional methods in India on about 55,000 ha with an annual production worth about Rs 9000 million. On an average about 66% of such production is contributed by the state of West Bengal where it is cultivated on about 20,000 ha encompassing about 4-5 lakh Boroj employing about the same number of agricultural families. There is a menacing wastage of the leaves during storage, transportation and the glut season. Moreover, the surplus leaves, if not disposed off properly may cause environmental pollution and health hazards. Such wastage may be minimized by various ways and means including extraction of essential oil from the surplus betel leaves. This oil may be used as an industrial raw material for manufacturing medicines, perfumes, mouth fresheners, tonics, food additives etc. The leaves are nutritive and contain anticarcinogens showing promise for manufacturing of a blood cancer drug. Some disputed reports also claim that chewing betel leaves excessively may cause oral cancer. The agricultural, industrial, economic, medicinal and allied potentialities of the crop are discussed.


Journal of Environmental Management | 2012

Community based mangrove management: A review on status and sustainability

Debajit Datta; R.N. Chattopadhyay; Proshanta Guha

Community Based Mangrove Management (CBMM) has been advocated by both academia and governing agencies as a viable alternative for sustainably managing the ecologically important mangrove forests which are disappearing rapidly worldwide. Drawing insights from diverse sustainability issues, capabilities and performances of worldwide CBMM initiatives were examined in this paper. Higher numbers of CBMM initiatives were reported from South Asia and lesser from South America and Africa. Identification of the causes of degradation at a site and use-specific zonal replantations with respect to species associations were identified as major criteria of ecological sustainability. Regarding economic sustainability, transformation of potential uses of mangroves known by local communities into actual ones was found to be necessary. Proper disbursement of accrued benefits among community members irrespective of their socio-cultural status is also a major concern. Restructuring of CBMM institutions by ensuring participation of subsistence based users in decision-making and resource sharing have been identified as a prime determinant of institutional sustainability. However, limited number of studies on socio-political and institutional aspects as well as impacts of globalization induced socio-cultural transformations of communities on CBMM had been actually found. More focused researches on these aspects had been recommended for better community management of these highly stressed forests.


International Journal of Food Microbiology | 2015

Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media.

Suradeep Basak; Proshanta Guha

The current study aimed at characterizing the chemical components of betel leaf (Piper betle L. var. Tamluk Mitha) essential oil (BLEO) and modelling its effect on growth of Penicillium expansum on semi-synthetic medium. Gas chromatography-mass spectrophotometry (GC-MS) analysis of BLEO revealed the presence of different bioactive phenolic compounds in significant amounts. Among 46 different components identified, chavibetol (22.0%), estragole (15.8%), β-cubebene (13.6%), chavicol (11.8%), and caryophyllene (11.3%) were found to be the major compounds of BLEO. A disc diffusion and disc volatilization method were used to evaluate antifungal activity of the oil against a selected food spoilage mould. The logistic model was used to study the kinetics of spore germination. Prediction and validation of antifungal effect of BLEO was performed on semi-synthetic medium (apple juice agar) using predictive microbiological tools. The Baranyi and Roberts model was used to estimate maximum growth rate (μmax in mm/day) and apparent lag time (λ in days) of the mould. Secondary modelling was performed using a re-parameterized Monod-type equation based on cardinal values to study the effect of different BLEO concentration on estimated growth parameters. Emax (minimum concentration of oil at which mould growth was inhibited) and MIC (minimum inhibitory concentration of BLEO at which lag time is infinite) value of BLEO against P. expansum was estimated to be 0.56 and 0.74 μl/ml, respectively, which was found to be similar on potato dextrose agar (PDA) as well as apple juice agar (AJA) medium. The correlation between estimated growth parameters of the mould on both the media was obtained with satisfactory statistical indices (R(2) and RMSE). This study revealed inhibitory efficacy of BLEO on spore germination, mycelial growth and apparent lag time of P. expansum in a dose-dependent manner. Hence, BLEO has potential to be used as a natural food preservative.


Journal of Food Science and Technology-mysore | 2018

A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system

Suradeep Basak; Proshanta Guha

An escalated demand of minimally processed food and increased negative perception for synthetic preservative has led to a lookout for a natural preservative. Essential oils (EOs) are volatile and aromatic secondary metabolites of plants that have been tapped mainly for its flavour and fragrances and various biological properties such as antimicrobial and antioxidant. The constituents and antifungal potential of EOs have been reported widely in the present scientific literature. Moreover, the current scientific research dealing with the mode of action of EOs on fungal spores and mycelial cells are very scarce, unlike bacteria. The antimicrobial efficacy of EO in real food system may alter due to interaction with food matrix components. Besides, minimum alteration in sensory qualities while retaining its maximum activity is the most sought-after criteria for food preservation with EOs. If the oil is applied in excess to have better antimicrobial activity, it may end up having an unacceptable organoleptic impact on the food. Appropriate edible delivery systems of EOs as an emulsion is a probable approach to retain the maximum efficacy of EOs in the food system. Nano-emulsification of EO could increase its bioactivity due to increased bioavailability in the food matrix. The basis of this review is to provide an overview of current knowledge about the antifungal properties and antifungal mode of action of EOs, and to recognize the application of EO as nano-sized oil droplets in the food system.


Carbohydrate Polymers | 2018

Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film

Sujosh Nandi; Proshanta Guha

The composition of potato starch (PS) and guar gum (GG) based biodegradable composite film was optimised based on physical, optical, mechanical and barrier properties. The rotatable central composite design applying desirability function was used to assess the effect of PS (2.5-4.5%), GG (0.2-0.8%) and glycerol (15-35%). The optimisation was performed considering minimization of film solubility, opacity, yellowness index and water vapour permeability; and maximization tensile strength and percentage elongation at break. Viscosity of film forming solution; thickness, moisture content and whiteness index of the films were also evaluated. The optimum value of PS, GG and glycerol was 3.7%, 0.4% and 15% (of total solids), respectively. All the independent variables depicted significant effect on the responses (p < 0.05) except starch which did not exhibit any statistically significant effect on WVP. The structural characterisation of the optimised film was also analysed by FESEM and XRD which point to the semi-crystalline nature of the developed film.


Ocean & Coastal Management | 2010

Application of criteria and indicators in community based sustainable mangrove management in the Sunderbans, India

Debajit Datta; Proshanta Guha; R.N. Chattopadhyay


Lwt - Food Science and Technology | 2017

Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste

Suradeep Basak; Proshanta Guha


Lwt - Food Science and Technology | 2017

Use of predictive model to describe sporicidal and cell viability efficacy of betel leaf (Piper betle L.) essential oil on Aspergillus flavus and Penicillium expansum and its antifungal activity in raw apple juice

Suradeep Basak; Proshanta Guha


Journal of Food Processing and Preservation | 2018

Formulation and characterization of betel leaf (Piper betle L.) essential oil based nanoemulsion and its in vitro antibacterial efficacy against selected food pathogens

Arnab Roy; Proshanta Guha


Journal of Packaging Technology and Research | 2018

A Review on Preparation and Properties of Cellulose Nanocrystal-Incorporated Natural Biopolymer

Sujosh Nandi; Proshanta Guha

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Suradeep Basak

Indian Institute of Technology Kharagpur

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Arnab Roy

Indian Institute of Technology Kharagpur

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R.N. Chattopadhyay

Indian Institute of Technology Kharagpur

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Sujosh Nandi

Indian Institute of Technology Kharagpur

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