Browsing by Author "Sapna, Sapna"

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    Emerging roles of melatonin in mitigating salinity stress of legumes
    (Elsevier B.V., 2023) Chaurasia, Shiksha; Sapna, Sapna; Padhy, Asish Kumar; Bhatia, Sabhyata
    Melatonin (N-acetyl-5‑methoxy tryptamine) is a multi-functional molecule that is distributed in all living organisms and it performs essential roles in environmental stress tolerance. Salt stress enhances the rapid accumulation of melatonin in plants. Melatonin provides resistance to salt stress by manipulating various regulatory mechanisms at the biochemical and molecular levels throughout different plant developmental stages. Conventionally, legumes are consumed along with cereal-based staples to ensure wholesome nutritional intake. After confirming their nutritional and health-promoting effects, recently their demand is constantly increasing. This has guided the researchers to focus on developing legumes to cope with the changing climate scenario. In legumes, melatonin concentration varies from crop to crop under salt stress. This review emphasizes melatonin biosynthesis in plants with a special focus on legumes and their responses to endogenous and exogenous melatonin application. This manuscript also throws light on the physiological, biochemical, and molecular basis of melatonin-mediated salinity stress tolerance in legumes. The future directions for enhancing the salt stress tolerance in legumes are also discussed. As, Melatonin promotes germination potential, seedling biomass, photosynthesis rate, pod number, and yield of legumes under the influence of salinity stress, this review can provide insights for using melatonin to develop salt stress tolerant legumes for sustainable food production.
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    Innovations in industrial and functional food applications of lentil in the era of biofortification
    (Springer Nature Publishing AG, 2025) Padhy, Asish Kumar; Chaurasia, Shiksha; Manivannan, Abinaya; Tripathi, Kuldeep; Sapna, Sapna; Bhatia, Sabhyata
    Lentil can serve as a prebiotic and therapeutic healthy food due to the presence of essential micronutrients, functional proteins, minerals, and carbohydrates, as well as phytochemicals that have shown to be promising in the prevention of several chronic diseases. Nutraceutical properties derived from the phytochemicals present in lentil has expanded its scope of usage to a broader perspective. In this regard, a lot of innovations have been carried out to use lentil in the form of crisps, chips, bakery products, yogurt, pasta, including in the brewing industries. Eforts are being carried out to develop meat analogs out of lentil four. However, niche area specifc consumer preferences have limited its explorations in other innovative areas. This will also necessitate developing genetic resources and varieties aligning to the needs of producers and consumers with acceptable sensory properties. Hence, demand driven development of breeding materials for biofortifcation and crop improvement programs needs considerable amount of investment in research and development of the crop. This review is a campedium of innovations in development of industrial, functional food products from lentil along with their nutritional properties and sensory acceptability serve a foundation for the researchers to invent more to popularize lentil among the consumers to ensure nutritional security.