Is vada pav safe to eat? (Health risks)
By
Dr Stephen Inbaraj Baskaran (PhD)
| Reviewed by
Dr Stephen Inbaraj Baskaran (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
Reviewer bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
Is vada pav safe to eat?
In this article, we will discuss whether vada pav is safe to eat, its associated health risks, and the ways to prepare a nutritious and healthy vada pav.
Vada pav is a popular street food that originated in the Indian state of Maharashtra, especially in the city of Mumbai. Today it has become one of the cheapest, tastiest, and beloved fast foods across India.
Is vada pav safe to eat?
No, it is not safe to eat, as it contains a deep-fried potato fritter made of smashed potato stuffed in gram flour and deep-fried to enhance the taste. Also, potatoes and the white bread bun used to sandwich fried potato fritter are rich in carbohydrate content. All these ingredients can potentially lead to an increase in calories, glycemic index, and trans fat, resulting in obesity, diabetes, and heart diseases (1,2,3,4).
Moreover, the use of baking soda in white bread buns along with the spicy seasonings with chutneys leads to obesity and bad cholesterol increase as well as digestive complaints such as acidity, flatulence, bloating, and negative effects in inflammatory bowel disease patients (5,6,7,8). Despite its serious health effects, vada pav has been relished as an iconic tasty food over the years.
What is vada pav made of?
Vada pav consists of a fried potato fritter sandwiched between a bun and seasoned with various spices including mustard seeds, turmeric, and chillies. It is typically served with spicy, sweet, mint, date, garlic or ginger chutneys, and fried chillies. Variations of vada pav can include different flavours such as Schezwan, cheese, and grilled vada pav.
Is vada pav a junk food?
Yes, vada pav is a junk food. Foods that are highly processed with low nutritional value and often high in calories, sugar, salt, preservatives, and unhealthy fats are regarded as junk foods.
Studies among children and adolescent students have reported that the consumption of junk foods leads to obesity, heart disease, diabetes, etc., and alarms for spreading awareness on the adverse effects of consuming junk food along with promoting physical activity and a healthy balanced diet (7,8).
What are the health risks of eating vada pav?
Popularly known as an Indian burger, each serving of one piece of vada pav provides about 200 calories, which is mainly attributed to the significant levels of trans fat generated during deep frying of potatoes, besides the high carbohydrate content of both potato and all-purpose flour in the white bread bun.
Consuming foods rich in trans fat and carbohydrates is associated with an increasing risk of obesity, diabetes, and heart disease. An 8-year-old study has demonstrated an association between the consumption of fried potatoes and a higher mortality risk (1). Similarly, a high risk of developing type 2 diabetes and hypertension has been reported among those who frequently consume French fries (2). High-fried foods can also lead to acrylamide-triggered anxiety and depression due to lipid metabolism disturbance and neuroinflammation (3).
Furthermore, the repeated use of oil in frying generates free radicals, trans fats, and other compounds that are harmful to health. With each use, the oil’s smoke point and nutritional value decrease accompanied by a rise in off-flavours due to the release of harmful compounds such as lipid oxidation products and polycyclic aromatic compounds, which can potentially contribute to heart disease and cancer (9,10).
Additionally, the health risks associated with contamination by microorganisms, pesticide residues, chemical additives, parasites and environmental pollutants cannot be ignored for this street food.
| Vada pav ingredient | Composition | Health effects |
| Potato and white bread bun | High in carbohydrates | High glycemic index, obesity, diabetes and hypertension |
| Deep-fried potato | High levels of trans fat, sodium and harmful compounds including acrylamide, hydroxymethylfurfural, lipid oxidation products, and polycyclic aromatic hydrocarbons | Inflammation, obesity, diabetes, cardiovascular disease, cancer, anxiety, depression and increased risk of premature mortality. |
| Spicy chutneys, seasonings and chillies |
Acidity, flatulence, and bloating Increased risk of obesity with high levels of low-density lipoprotein (bad cholesterol) Has negative effects on people with chronic inflammatory bowel diseases. |
How to make vada pav nutritious and healthy?
This delicious street food is not just a snack, but a sentiment of many vada pav lovers. Therefore, we can explore ways to modify the ingredients and preparation methods to avoid potential health risks and increase the nutritional value, making vada pav a healthy and balanced diet. Here are some suggestions:
- The white bread bun can be replaced with wheat or whole-grain bread or bread formulated with plant-based functional ingredients (11).
- The gram flour-stuffed potato can be baked or vacuum-fried or air-fried rather than deep-frying in oil (12).
- The other spicy ingredients and condiments can be supplemented with fresh fruits, vegetables and/or lean protein sources.
Conclusion
In this article, we have clarified if vada pav is safe to eat highlighting various health risks associated with eating vada pav. We have also provided some alternate ways to prepare vada pav to make it a nutritious and well-balanced diet. In my opinion as a food scientist, I suggest preparing vada pav at home with the suggested modifications in the recipe rather than frequently consuming street food vada pav, which can be unhygienic, unhealthy, and less nutritious. This can be done by gradually reducing the frequency of consuming street food vada pav and shifting to homemade vada pav over time to stay healthy and reduce the risk of chronic diseases.
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References
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