Dr. Amit K. Jaiswal

Lecturer in Food Technonology/Engineering

‌e-mail: amit.jaiswal@dit.ie

Tel: +353 1 402 4547

 

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Background

Dr. Amit Jaiswal is a Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology (Dublin), Ireland. He graduated from Andhra University, India (2003), andearned his master’s degree (biotechnology) from Jiwaji University (India) in 2005. He was awarded PhD in Food Technology (2012) by Dublin Institute of Technology (Ireland) for his work ‘Probiotic fermentation of plant based productsas a delivery platform for the new nutraceuticals’. Later, he joined the same department for his post-doctoral research and involved in several food technology projects. Prior to joining the Dublin Institute of Technology, he was associated with the National Chemical Laboratory (Pune), India as a research assistant for almost three years. Amit also received a diploma in Information Technology from Sikkim Manipal University, India. 

Research Interests

  • Biotransformation of Agri-food Waste into high-value products
  • Functional and nutritional ingredients extraction and process optimization
  • Applications of engineering principles to food and food processes
  • Carbohydrate degrading enzymes and proteases
  • Natural hygiene surface coating development

Graduate Career Opportunity

Teaching activities

I participate in the delivery of the following modules:

Books 

Publications

Book Chapters

  • Ravindran, R. & Jaiswal, A. K. (2018). Recent advances in enzyme immobilization techniques. In: Inamuddin & A. M. Ansari (Eds.). Enzymatic and Microbial Fuel Cells. Millersville, PA, USA, Materials Research Forum LLC (in press). 
  • Ravindran, R. & Jaiswal, A. K. (2018). Enzymes in bioconversion and food processing. In: M. Kuddus (Ed.). Enzymes in Food Technology: Improvement and Innovation. Springer, Switzerland (in press). 
  • Ravindran, R. & Jaiswal, A. K. (2017). Toxicological aspects of irradiated foods. In: Ferreira, I, C. F. R., Antonio, A. L. & Verde, S. C. (Eds.). Food Irradiation Technologies: Concepts, Applications and Outcomes. Cambridge, UK, The Royal Society of Chemistry (pp. 337 - 351).
  • Rajauria, G., Sharma, S., Emerald, M. & Jaiswal, A. K. (2016). Novel fermented marine based products. In: Ojha, S. K. & Tiwari B. K. (Eds). Novel Food Fermentation Technologies (pp. 235-262). Springer, Berlin, Germany.
  • Ravindran, R., Sharma, S. & Jaiswal, A. K. (2016). Enzymes in processing of functional foods ingredients and nutraceuticals. In: Martirosyan D. M. (Ed.). Functional Food for Chronic Diseases. (pp. 360-385). Dallas, D&A Inc., USA.  
  • Ravindran, R.,Sharma, S. & Jaiswal, A. K. (2016). Enzymes in food processing: Impact on food products attributes. In: Jaiswal, A. K. (ed.). Food Processing Technologies: Impact on Product Attributes (pp. 695-722). CRC Press, Boca Raton, Florida, USA. 
  • Jaiswal, A. K. & Sharma, S. (2015). Enzymes in synthesis of novel functional food ingredients. In: Chandrasekaran M. (ed.) Enzymes in Food and Beverage Processing (pp. 283-402). CRC Press, Boca Raton, Florida, USA. 
  • Abu-Ghannam, N. & Jaiswal, A.K., (2015). Blanching as a treatment process: Effect on polyphenols and antioxidant capacity of cabbage. In: Preedy V. (ed.), Processing and impact on active components in food (pp. 35-43). Elsevier/Academic Press, Amsterdam, Netherlands
  • Jaiswal, A. K. & Jaiswal, S. (2014). Modelling the effects of natural antimicrobials as food preservatives. In: Taylor M. (ed.) Handbook of Natural Antimicrobials for Food Safety and Quality. (pp. 259-284). Woodhead Publishing Limited, Cambridge, UK. 

Published full-length papers

  • Ravindran, R., Desmond, C., Jaiswal, S., Jaiswal, A. K. (2018). Optimisation of Organosolv pretreatment for the extraction of polyphenols from spent coffee waste and subsequent recovery of fermentable sugars. Bioresource Technology Reports (Accepted).
  • Hassan, S. S., Williams, G. A. & Jaiswal, A. K. (2018). Emerging technologies for the pretreatment of lignocellulosic biomass. Bioresource Technology, (doi: 10.1016/j.biortech.2018.04.099).
  • Ravindran, R., Jaiswal, S., Abu-ghannam, N. & Jaiswal, A. K. (2018). A comparative analysis of pretreatment strategies on the properties and hydrolysis of Brewers' spent grain. Bioresource Technology248, 272-279.
  • Emer, S., Jaiswal, A. K., & Abu-Ghannam, N. (2018). Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study.  Food Research, 2(1) 1-11.
  • Ravindran, R., Sarangapani, C., Jaiswal, S., Cullen, P.J. & Jaiswal, A. K. (2017). Ferric chloride assisted plasma pretreatment of lignocellulose. Bioresource Technology243, 327-334.
  • Nora M. A., Priyadarshini, A. & Jaiswal, A.K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 80 (0), 341 -349.
  • Ravindran, R., Jaiswal, S., Abu-Ghannam, N. & Jaiswal, A. K. (2017). Two-step sequential pretreatment for the enhanced enzymatic hydrolysis of coffee spent waste. Bioresource Technology, 239 (0) 276–284.
  • Ravindran, R., Jaiswal, S., Abu-Ghannam, N. & Jaiswal, A. K. (2017). Evaluation of ultrasound assisted potassium permanganate pre-treatment of spent coffee waste. Bioresource Technology, 224(0) 680–687.
  • Scully, D. S., Jaiswal, A. K. & Abu-Ghannam, N. (2016). An investigation into Spent Coffee Waste as a Renewable Source of Bioactive Compounds and Industrially Important Sugars. Bioengineering 3(4), 33; doi:10.3390/bioengineering3040033.
  • Ravindran, R. & Jaiswal, A. K. (2016). Microbial Enzyme Production using Lignocellulosic Food Industry Wastes as Feedstock: A Review, Bioengineering, 3(4), 30; doi:10.3390/bioengineering3040030.
  • Jaiswal, A. K. & Abu-Ghannam, N. (2016). Fermentation assisted extraction of Isothiocyanates from Brassica vegetable using Box-Behnken experimental design. Foods-MDPI (Special Issue: Food Modelling), 5(4), 75; doi:10.3390/foods5040075. 
  • Ravindran, R. & Jaiswal, A. K. (2016). Exploitation of food industry waste for high value products. Trends in Biotechnology, 34(1), 58-69. 
  • Ravindran, R. & Jaiswal, A. K. (2016). A comprehensive review on pre-treatment strategy for lignocellulosic food industry waste: challenges and opportunities. Bioresource Technology, 199(0), 92-102.
  • Cox, S., Turley G. H., Rajauria, G., Abu-Ghannam, N. & Jaiswal, A. K. (2014). Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems.  Journal of Applied Phycology, 26(0), 1823-1831.
  • Jaiswal, A. K. & Abu-Ghannam, N. (2013). Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity. Industrial Crops and Products, 50(0), 212-218.
  • Rajauria, G., Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2013). Antimicrobial, antioxidant and free radical scavenging capacity of brown seaweed Himanthalia elongata from western coast of Ireland. Journal of Food Biochemistry, 37(3), 322-335.
  • Jaiswal, A. K., & Abu-Ghannam, N. (2013). Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing. Food Research International, 53(1), 125-133.
  • Gupta, S., Jaiswal, A. K., & Nissreen Abu-Ghannam (2013). Optimization of fermentation conditions for the utilization of brewing waste to develop a nutraceutical rich liquid product. Industrial Crops and Products, 44(0), 272-282.

  • Jaiswal, A. K., Gupta, S. & Abu-Ghannam, N. (2012) Optimization of lactic acid fermentation of York cabbage for the development of potential probiotic products. International Journal of Food Science and Technology, 47(8), 1605-1612.

  • Jaiswal, A. K., Rajauria, G., Abu-Ghannam, N. & Gupta, S. (2012). Effect of different solvents on polyphenolic content, antioxidant capacity and antibacterial activity of Irish York cabbage. Journal of Food Biochemistry, 36(3), 344-358.

  • Gupta, S., Jaiswal, A. K. & Nissreen Abu-Ghannam (2012). Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function. Journal of Food Processing & Preservation, 36(5), 412-422.

  • Jaiswal, A. K., Gupta, S., & Abu-Ghannam, N. (2012). Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131(1), 63-72.

  • Gupta, S., Cox, N., Rajauria, G., Jaiswal, A. K. & Abu-Ghannam, N. (2012). Growth inhibition of common food spoilage and pathogenic microorganisms in the presence of brown seaweed extracts. Food and Bioprocess Technology, 5(5), 1907-1916.

  • Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2012). A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracia vegetables. International Journal of Food Science & Technology, 47(2), 223-231.

  • Jaiswal, A. K., Gupta, S., Abu-Ghannam, N. & Cox, S. (2011). Application of Baranyi function to model the antimicrobial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria. Food Science and Technology International, 17(5), 495-502.

  • Jaiswal, A. K., Rajauria, G., Abu-Ghannam, N. & Gupta, S. (2011). Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables. Natural Products Communications, 6(9), 1299-1304.

  • Rajauria, G., Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2010). Effect of hydrothermal processing on color, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. International Journal of Food Science & Technology, 45(12), 2485-2493.

  • Jaiswal, S., Duffy, B., Jaiswal, A. K., Stobie, N., & McHale, P. (2010). Enhancement of the antibacterial properties of silver nanoparticles using [beta]-cyclodextrin as a capping agent. International Journal of Antimicrobial Agents, 36(3), 280-283.

  • Sharma, P., Shankar, P.R., Subramaniam, G., Kumar, A., Tandon, A., Suresh C.G., Rele, M.V. and Kumar, L.S. (2009). Cloning and sequence analysis of the amylase gene from the rice pest Scirpophaga incertulas (Walker) and its inhibitor from wheat (variety Mp Sehore). International Journal of Insect Science, 1, 29-44. 

Conference papers/Presentations

  • Roche, M., Ravindran, R., & Jaiswal, A. K. (2018). Bioconversion of brewer's spent grain derived cellulose to cellulose acetate. ECO-BIO, Challenges in Building a Sustainable Biobased Economy, March 4-7, 2018, Dublin, Ireland.
  • Murphy, A., Norton, E., Montgomery, F., Ravindran, R., & Jaiswal, A. K. (2018). Ultrasound-assisted extraction of polyphenols from herbs and spices. ECO-BIO, Challenges in Building a Sustainable Biobased Economy, March 4-7, 2018, Dublin, Ireland.
  • Ravindran, R., Sarangapani C., Jaiswal, A. K. & Abu-Ghannam, N. (2018). Novel non-thermal plasma treatment for improving enzymatic hydrolysis of brewer spent grain. ECO-BIO, Challenges in Building a Sustainable Biobased Economy, March 4-7, 2018, Dublin, Ireland.
  • O’Brien, C., Duffy, S.K., Jaiswal A.K., O`Doherty, J.V. & Rajauria G. (2016). Effect of cooking on the quality attributes of raw and cooked beef. 18th World Congress of Food Science and Technology (IUFoST), August 21-25, 2016, Dublin, Ireland.
  • Emma, M., Duffy, S.K., Rajauria G., O`Doherty, J.V. & Jaiswal A.K., (2016). Emma Application of Natural Plant Derivatives in Enhancing the Quality of Beef Patties. 18th World Congress of Food Science and Technology (IUFoST), August 21-25, 2016, Dublin, Ireland.
  • Ravindran, R. & Jaiswal, A. K. (2016). Ultrasound assisted alkaline potassium permanganate pre-treatment of spent coffee waste. Presented at “International Conference on Renewable Resources and Biorefineries (ICRRB 2016), Jan 18-19, 2016, London, United Kingdom.
  • Ravindran, R. & Jaiswal, A. K. (2016). Sequential and Combinatorial Pre-Treatment Strategy of Lignocellulose for the Enhanced Enzymatic Hydrolysis of Spent Coffee Waste. Presented at “International Conference on Renewable Resources and Biorefineries (ICRRB 2016), Jan 18-19, 2016, London, United Kingdom.
  • Jaiswal, A.K., & Abu-Ghannam, N. (2014). Optimization of enzymatic hydrolysis production of cellulose and hemicellulose from Brewers’ spent grain. Presented at 7th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF), 14-17th October, Istanbul, Turkey.
  • Shannon, E., Jaiswal, A.K., & Abu-Ghannam, N. (2014). Polyphenolic content and antioxidant capacity of several tea varieties under a range of brewing conditions: A kinetic study. Presented at 7th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF), 14-17th October, Istanbul, Turkey.

  • Damhan Scully, Jaiswal, A.K., & Abu-Ghannam, N. (2014). An investigation into spent espresso coffee as a source of reducing sugars and polyphenols. Presented at 7th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF), 14-17th October, Istanbul, Turkey.

  • Jaiswal, A.K., & Abu-Ghannam, N. (2014). Enzymatic extraction of high-value ingredients from food waste. Presented at Waste not Want not – Recovering Value from Food Waste, 9th February, Ashtown, Dublin, Ireland.

  • Jaiswal, A.K., Abu-Ghannam, N & Valverde, J. Response surface methodology approach for the optimization of LAB fermentation using vegetable based substrate. Page no 27-31, International Conference on Food Safety, Quality and Nutrition, 11th-13th April 2012, Manchester, UK.

  • Rajauria, G., Jaiswal, A.K., Abu-Ghannam, N. Effect of solvents on the extractability of phenolic constituents and their antioxidant capacity from Irish seaweed. Page no 202-206, International Conference on Food Safety, Quality and Nutrition, 11th-13th April 2012, Manchester, UK.

  • Jaiswal, A.K., Rajauria, G., Abu-Ghannam, N. Bioactive potential of marine and terrestrial vegetables: A comparative study. Page no 258-262, International Conference on Food Safety, Quality and Nutrition (ICFSQN), 11th-13th April 2012, Manchester, UK.

  • Jaiswal, A.K., Gupta, S., & Abu-Ghannam, N. (2011). Impact of processing on physiochemical properties of Irish Brassica vegetables. Presented at EFFoST Annual Meeting - Process - Structure - Function Relationship, 9th -11th November, Berlin, Germany.

  • Jaiswal, A.K., Gupta, S., & Abu-Ghannam, N. (2011). Statistical optimization of the phytochemical content and antioxidant capacity of York cabbage upon lactic acid fermentation. Presented at EFFoST Annual Meeting - Process - Structure - Function Relationship, 9th -11th November, Berlin, Germany.

  • Jaiswal A.K. & Abu-Ghannam, N. (2011). Influence of blanching and fermentation on phytochemical content and antioxidant capacity of Irish York cabbage. Presented at 2nd Annual Post-Graduate Research Symposium, Dublin Institute of Technology, 2nd November, Dublin, Ireland.

  • Jaiswal, A.K., Jaiswal, S., & Rele M. V. (2011). Isolation, purification and partial characterization of antifungal metabolites from novel actinomycetes spp. Presented at IV International Conference on Environmental, Industrial and Applied Microbiology (BioMicro world). 14th -16th September, Torremolinos, Malaga, Spain.

  • Jaiswal, A.K. & Abu-Ghannam, N. (2011). Effect of thermal and non-thermal processing on physiochemical and nutraceutical properties of Irish Brassica vegetables. Presented at 9th International Conference, Functional Food Components in Health and Disease, 16th-18th, August,  San Diego, CA, USA.

  • Gupta, S., Cox, N., Rajauria, G., Abu-Ghannam, N. & Jaiswal, A.K. (2010). Application of mathematical models to describe the growth inhibition of food spoilage and food pathogenic bacteria in presence of brown seaweed extract. Presented at EFFOST Annual meeting Food and Health, 10th -12th November, Dublin, Ireland.

  • Jaiswal, S., Jaiswal, A.K. & Rele, M.V. (2010). Application of novel alkalotolerant  actinomycete spp as  biocontrol agents against fungal plant pathogens and as plant growth promoters. Presented at International Conference on Antimicrobial Research, 3rd -5th November, Valladolid, Spain.

  • Gupta, S., Jaiswal A.K. & Abu-Ghannam, N. (2010). Modelling the growth inhibition of common food spoilage and pathogenic micro-organisms in presence of solvent extract from Irish York cabbage. Presented at International Conference on Antimicrobial Research, 3rd -5th November, Valladolid, Spain.

  • Rajauria, G., Gupta, S., Abu-Ghannam, N., and Kumar, A. (2010). The antioxidant capacity and polyphenol content of brown seaweeds after heat processing.Presented at the2nd International Chester Food Science and Technology Conference, 22nd-24th March, Chester, UK.

  • Sharma, P., Kumar, A., Subramaniam, G., Suresh C.G., Rele, M.V. and Kumar, L.S. Molecular studies on alpha amylases from rice pest Scirpophaga incertulas (Walker). (2007). Presented at 76thAnnual meeting of society of Biological Chemist (India). 26th -28th November, Tirupati, India.

  • Kumar, A., Jani,B., Manimaran U., Ayyadurai, S., Srivinasan, M.C., Patil, S., Bhattacharya, A., Pore, V. and Rele, M.V. (2007). Antifungal activity from an alkalotolerant Actinomycete sp 03-1160. Presented at 76thAnnual meeting of society of Biological Chemist (India). 26th -28th November, Tirupati, India.

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