Browsing by Author "Kumar, T"

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    A correlation between fractal growth, water contact angle, and SERS intensity of R6G on ion beam nanostructured ultra-thin gold (Au) films
    (2023-03) Jasrotia, P; Priya, B; Kumar, R; Bishnoi, P; Vij, A; Kumar, T
    Introduction: This study focuses on the detection of rhodamine-6G using surface-enhanced Raman scattering (SERS) on gold nanostructures (AuNS) of different sizes. Ion beam irradiation has been carried out to tune the size of AuNS and investigate the underlying mechanisms of sputtering and diffusion that govern their growth. Additionally, the study established a correlation between fractal growth parameters, water contact angle, and SERS detection of R6G. The results of this study offer new insights into the mechanisms of SERS detection on roughened metallic surfaces. Methods: Thermal evaporation was used to deposit an Au thin film on a glass substrate. Subsequent 10 keV Ar+ irradiation was done on Au thin film for fluences ranging from 3×1014 to 3×1016 ions/cm2 to tune the size of AuNS. Rutherford backscattering spectroscopy (RBS) was used to confirm that the decrease in Au concentration under ion beam sputtering was responsible for the tuning in size and structure of AuNS. Fractal dimension (Df) and interface width (w) were used as statistical parameters to control the wettable characteristics of the AuNS surfaces. Results and discussion: The researchers found that the growth of AuNS was governed by ion beam induced sputtering and diffusion mechanisms. They established a correlation between fractal growth parameters, water contact angle, and SERS detection of R6G. They found that a higher surface coverage area of Au NPs with lower fractal dimensions and water contact angles favoured the SERS detection of R6G. This study provides new insights into the mechanisms of SERS detection on roughened metallic surfaces. It is found that the growth of AuNS was governed by ion beam-induced sputtering and diffusion mechanisms, and established a correlation between fractal growth parameters, water contact angle, and SERS detection of R6G. The findings of this study may have applications in the development of more sensitive and efficient SERS-based chemical sensors.
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    Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
    (2023-07) Agarwal, V; Rizwana; Tripathi, A; Kumar, T; Sharma, KP
    Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.
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    Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
    (2023-07) Sharma, K; Agarwal, A; Kumar, T
    Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.