Dr. Gargi Dey
Associate Professor
Ph. D. Indian Institute of Technology, Khargapur
M.Sc. Bangalore University


Email : [email protected]

Postdoctoral Experience

  • Johann Wolfgang Goethe University, Frankfurt
  • Indian Institute of Technology-Kharagpur, India

Research Interest

My focus has been on development of antioxidant rich beverages from fruit sources. Studies involve the analytical methods for detection of biologically active metabolites derived from fruit products (polyphenols, flavonoids, flavanols, tannins, ascorbic acid, anthocyanins, volatile compounds, minerals, and organic acids), estimation of antioxidant radical scavenging potentials. The precise nature of the health benefits which are to be gained from the consumption of antioxidant-rich beverages is being elucidated using specific animal models. Another focus of my research area is the Functional starter cultures which are defined as starters that possess at least one inherent, functional property, aimed at improving the quality of the end product. We are exploring the use of functional starter cultures of LAB for the manufacture of fermented foods. We also study the bacteriocin-food matrix interactions.

Awards/Honours

  • Better Opportunity for Young Scientists in chosen Area for Science and Technology BOYSCAST Fellowship, funded by DST-2006-2007
  • CSIR Research Associateship 2002-2005
  • CSIR Fellowship 1994-1995

Patents

  • "A synbiotic formulation of sea buckthorn berries with radical scavenging potential" 2714/DEL/2012.
  • "Novel method for producing sea buckthorn wine and wine thereof". Application no. 499/DEL/2010.
  • "A novel approach to extract C-phycocyanin, a natural food colourant from Nostoc muscorum" Indian Patent filed. Application No: 00619/KOL/2005 A.

Selected Publications

Full List
  • Srijita Sireswar and Gargi Dey “Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages” Food Research International, Volume 119, (2019), p-908-919. DOI: 10.1016/j.foodres.2018.10.077
  • S SireswarI Ghosh, K Dey, L Behera, M rezza, S Das, G Dey. ‘Evaluation of probiotic-food beverage matrix interaction for efficient control of Enterobacter aerogenes and Staphylococcus aureus” J Food Protection (2019) Vol. 82:. 4, 669-676.  DOI: 10.4315/0362-028X.JFP-18-492
  • Gargi Dey. “Are roots and tuber crops the new super foods? Some new evidences” Int J Food and Fermentation Technol, (2018), 8(1), 15-26. DOI: 10.30954/2277-9396.01.2018.3.
  • Srijita Sireswar, Didier Montet, Gargi Dey, “Principal component analysis for clustering probiotic-fortified beverage matrices efficient in elimination of Shigella sp.” Fermentation, (2018), 4: 34, 1-9.
  • Srijita Sireswar, Gargi Dey, Kinjol Dey, Arkashish Kundu, “Evaluation of probiotic L rhamnosus GG as a protective probiotic culture in seabuckthorn-based beverage”,  Beverage (2017), 3: 48, 1-9.
  • Srijita Sireswar, Gargi Dey, Suondayra K, Dipon S, "Design of probiotic-fortified food matrices influence their antipathogenic potential". Food Biosciences (2017), 20: 28-35. DOI.10.1016/j.fbio.2017.08.002.
  • Md. Latiful Bari,  Alexandru Grumezescu,  Dike O. Ukuku, Gargi Dey and Tatsuro Miyaji, “New Food Processing Technologies and Food Safety” Journal of Food Quality (2017), 1-2, DOI: org/10.1155/2017/3535917.

Innovative nutritional strategies to reduce the main risk factors for life style diseases have been developed including either dietary changes or consumption of specifically targeted functional foods and dietary supplements. Nutraceutical products may provide an alternative to lipid lowering, antihypertensive, and antidiabetic drugs. With reference to gut health and gut protection, Probiotic and synbiotic food products are probably the most popular among the functional foods. My focus has been on development of functional foods.

Current and future research themes of our lab:

  1. Development of Nutraceutical products, functional Foods, nutrabeverages and elucidation of the precise nature of the health benefits which are to be gained from the consumption of antioxidant-rich beverages.
  2. Technology optimization for Non-Dairy Probiotic products.
  3. Functional starter cultures which are defined as starters that possess at least one inherent, functional property, aimed at improving the quality of the end product. We are exploring the use of functional starter cultures of LAB for the manufacture of fermented foods.
  4. Food protein-bacteriocin interactions.

Recent Update:

Organized the
3rd Asian Food Safety Conference 2016
Presentation at the recently concluded 17th World Congress on Food Science and Technology, at the International Union of Food Science and Technology (IUFoST-2014) at Montreal, Canada.

Current projects:

  • Title: Novel Formulation and Technology Optimization for Synbiotic fruit beverages
    Funding Agency: Dept. Of Science & Technology (DST)
    This project is in collaboration with an NGO called MUSE situated at Spiti, Himachal Pradesh.
  • Title: Low-Cost Technology for probiotic products for the Women and Children 
    Funding Agency: DBT-BIRAC
    This project is under the BIRAC’s Social innovation programme for products affordable and relevant to societal health.

Past projects:

  • Title: Production of Nutrabeverages from mahuwa flower
    Funding Agency: Ministry of Tribal Affairs, Govt. of India
  • Title: Formulation of an antidepressant/ stress reliever drug based on St. John’s Wort
    Funding Agency: Life Science and research Board of Defence Research & Development Organization (DRDO)

MUSE, NGO,
Kaza,
District: Lahaul-Spiti,
Himachal Pradesh
Mobile: 098994492417
Website: spitiecosphere.com

Ph D Scholar:

  • Ms Srijita Sireswar
  • Ms Oshina Chakrabory

Former Students:

  • Ms Bharti Negi (Ph D Scholar)
  • Pranita Attri (Graduate Student)
  • Sachi verma (Graduate Student)
  • Sadaf Ali (Graduate Student)
  • Surabhi Soni (Graduate Student)
  • Shagun Wadhwa (Graduate Student)
  • Smriti Sharma (Graduate Student)
  • Akanksha Gandhi (Graduate Student)

Innovation Award-BioAsia:

  • Graduate project entitled “Development of Three-in-one beverage-maker” was shortlisted for the Innovation Award for BIOASIA 2009, at Hyderabad, 2-4th Feb, 2009. The project was undertaken by Mr Aayush Jain & Mr Sazal Madan.

Webinar Presentation:

  • Guest Speaker for webinar on “Emerging fields in Nutraceuticals”, Co-ordinated by Atharva Life Sciences, Bangalore on 12th July, 2013.

Research Articles:

  • Srijita Sireswar , Gargi Dey, Sreesoundarya TK, Dipon Sarkar. Design of probiotic-fortified food matrices influence their antipathogenic potential.Food Bioscience (In press)  2017.
  • Srijita Sireswar, Gargi Dey, Kinjoll Dey, Arkashish  Kundu. Evaluation of probiotic L. rhamnosus GG as a protective culture in sea buckthorn-based beverage.  Beverages, 2017, 3(48): 3-9.
  • Surabhi Soni and Gargi Dey, Perspectives on global fermented foods. British Food Journal, Accepted, 2014
  • S. Sony and G. Dey, Studies on Value-added Fermentation of Madhuca latifolia Flower and Its potential as a Nutrabeverage. International Journal of Biotechnology and Bioengineering Research, (2013), ISSN 2231-1238, Volume 4, Number 3, 215-226.
  • Bharti Negi, Rajdeep Kaur, Gargi Dey, Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolaemia, Food and Function (Royal Society of Chemistry Publication), (2013), 4, 240-248. DOI: 10.1039/c2fo30125c.
  • Bharti Negi and Gargi Dey, Effect of co-fermentation by S. cerevisiae and I. orientalis on sea buckthorn juice, International Journal of Food Science and Nutrition (2013), Vol. 64, No. 4 , 508-513; DOI: 10.3109/09637486.2012.759182.
  • Negi, B., Sharma, P., Kashyap, S., Seth, S. and Dey, G, Screening of yeast strains for vinification of fruits from cold desert regions of North West India, International Food Research Journal,( 2013),  20(2), 975-979
  • Akanksha Gandhi & Gargi Dey, Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum, International Journal of Food Science and Nutrition. 2013, 64(1), 53-57.
  • Bharti Negi & Gargi Dey,Comparative analysis of total phenolic content in sea buckthorn wine and others selected wine, World Academy of Science, Engineering and Technology,Vol 54 (2009) pp 99-102.
  • Gargi Dey, Bharti Negi, Akanksha Gandhi, Can fruit wines be considered as functional food, Natural Products Radiance, Vol.8, July-August (2009) pp. 314-322.
  • D.Sircar, G. Dey, A. Mitra. A validated HPLC method for simultaneous determination of 2-hydroxy-4-methoxybenzaldehyde and 2-hydroxy-4-methoxybenzoic acid in root organs of Hemidesmus indicus. Chromatographia, (2007), 65, 349-353.
  • Moumita Chakraborty, Kingshuk Das, Gargi Dey, Adinpunya Mitra. Unusual high quantity of 4-hydroxybenzoic acid accumulation in cell wall of palm mesocarp. Biochemical Systematics & Ecology (2006), 34, 509-513.
  • Gargi Dey and Adinpunya Mitra. Phenolic fragrances from root organs of Hemidesmus indicus, Allelopathy Journal (2005), 15(2).
  • Gargi Dey, Moumita Chakraborty, Adinpunya Mitra. Profiling of C6-C1 and C6-C3 phenolic metabolites in Cocos nucifera. Journal of Plant Physiology (2005), 162, 375-381.
  • Gargi Dey, Ashish Sachan, Shashwati Ghosh and Adinpunya Mitra. Detection of major phenolic acids from dried mesocarpic husk of mature coconut by thin layer chromatography. Industrial Crops and Products (2003), 18, 171-176.
  • Gargi Dey, Bhupinder Singh, Rintu Banerjee. Immobilization of alpha-amylase produced by Bacillus circulans GRS 313. Brazilian Archives of Biology & Technology (2003), 46 (2), 167-176.
  • G.Dey, S, Palit, R Banerjee, B. R, Maiti. Purification and characterization of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313. Journal of Industrial Microbiology & Biotechnology (2002), 28(4), 193-200.
  • Gargi Dey, Varima Nagpal, Rintu Banerjee. Immobilization of a-amylase from Bacillus circulans GRS 313 on coconut fiber. Applied Biochemistry and Biotechnology (2002), 102-103 (1-6) 303-314.
  • Gargi Dey, Rintu Banerjee, B. R Maiti. Enhanced production of amylase by optimization of nutritional constituents using response surface methodology. Biochemical Engineering Journal (2001), 7(3), 227-231.

Book Chapter:

  • Gargi Dey and S. Sireswar, Emerging Functional Beverages: Fruit wines and transgenic wines, 2019, 471-514, Alcoholic beverages, Vol 7 The science of Beverages, Editors: A.M. Grumezescu and A.M. Holban, Woodhead Publihing, Elsevier, ISBN:978-0-12-815269-0.
  • Gargi Dey, Non dairy probiotics foods: Innovations and market trends, 2018, 159-174, Innovations in Technologies in fermented foods and beverages, Editors: Sandeep K. Panda and P.K. Shetty Halady Springer International Publishing, ISBN 978-3-319-74820-7.
  • Gargi Dey and Didier Montet, 2017, Chemical and biological barcodes or markers in food traceability – a case study on wines, In: Food Traceability and Authenticity: Emerging Analytical Techniques”, Editors: Didier Montet and Ramesh C. Ray, CRC Press, Taylor & Francis Publications, Boca Raton, USA,ISBN 9781498788427.
  • Didier Montet and Gargi Dey, 2017, History of traceability, In: Food Traceability and Authenticity: Emerging Analytical Techniques”, Editors: Didier Montet and Ramesh C. Ray, CRC PressTaylor & Francis Publications, Boca Raton, USA, ISBN 9781498788427.
  • Gargi Dey, Developing a suitable vehicle for bioactive ingredient, In: Introduction to Functional Food Science-Textbook, Second Edition (Ed) Danik. M. Martirosyan, Food Science Publisher, Texas, USA, 2014, pp 96-115.
  • Gargi Dey & Bharti Negi, Bioactivity of a non-traditional sea buckthorn wine. In: Seabuckthorn-A Multipurpose Wonder Plant: Advancement in Technologies, Virendra Singh (Ed.), Vol 4, 2013.

Invited Talks:

  • Gargi Dey, Harnessing of Functional Food Strategies from Traditional Food Processing:­­ Evaluation of probiotic efficiency of Bacillus starter cultures from Fermented Bamboo, National Conference on “Bioactive  Compounds And Functional Foods in Health and Disease Management (BFHDM-2013), National Institute of Food Technology Management and Entrepreneurship , India, November 15-16, 2013.
  • Gargi Dey, Bridging the gap between gut biota and diabetes through probiotics, 8th Nutra Summit, Mumbai, March 13-16th, 2013.

Best Paper Award:

  • Pranita Atri, Dipankar Sengupta, Sach Verma, Sadaf Ali and Gargi Dey, Homology Modelling of Bacteriocins: From sequence alignment to structure models. International Convention on Engineering and Management, JUIT, Waknaghat, 26th-27th Apr, 2014.

Conference Presentations:

  • Gargi Dey and Pranita Atri, Comparitive Protein–Structure Modelling of Bacteriocins, Moderated E-poster at 17th IUFoST World Congress of Food Science and Technology, International Union of Food Science and Technology, Montreal, Aug 17-21st, 2014.
  • Gargi Dey, Shagun Wadhwa, Smriti Sharma, Characterization of Bacillus sp from fermented bamboo as functional starter cultures, Oral presentation at 14th International Conference on Functional Foods and Bioactive compounds in health and diseases, University of California, Los Angeles, Aug 20-22nd, 2013.
  • Gargi Dey, Bharti Negi, M.P Bansal, Studies on in vivo effects of sea buckthorn wine on hypercholesterolemia, Oral presentation at 10th International Conference on Functional Foods and Bioactive compounds in health and diseases, University of California, Santa Barbara, March 13-15, 2012.
  • Gargi Dey, Probiotication of high acidity juice of seabuckthorn (Hippophae rhamnoides), Presented at the World Congress on Biotechnology, Hyderabad, India, 21-23 March 2011.
  • Bharti Negi, Rajdeep Kaur, M.P Bansal, Gargi Dey, Seabuckthorn wine enhances plasma antioxidant capacity in mice, Accepted for Poster presentation at 7th Indo-Australian Biotechnology Conference, Brisbane, Australia, Oct 25-27, 2010.
  • Bharti Negi, Pratibha Sharma, Sunil Sharma, Gargi Dey, S.S. Kanwar, Production of sea buckthorn wine, effect of fermentation conditions on flavonoids contents of win. Oral presentation at the National Conference on Future of Food Biotechnology in India, NIT-Durgapur, West Bengal, India, Jan 8-9, 2009.
  • Bharti Negi & Gargi Dey,Comparative analysis of total phenolic content in sea buckthorn wine and others selected wine, Accepted for Oral presentation at International Conference on Biotechnology and Food Engineering: ICBFE 2009” Paris, France from June 24-26, 2009.
  • Bharti Negi and Gargi Dey, Development of functional beverage based on sea buckthorn (Hippophae rhamnoides), presentation at International Conference on Food Biotechnology (INFOTECH), IICPT, Thanjavur, Aug 28-29, 2009.
  • Gargi Dey and Adinpunya Mitra. Phenolic fragrances from root organs of Hemidesmus indicus, Presentation at the National Conference on Plant Physiology, University of Pune, Pune, 27-29 Dec 2004.
  • Gargi Dey and Adinpunya Mitra. Evidence of a soluble cinnamate-4-hydroxylase in Hemidesmus indicus root organs, Presentation at the National Conference on Plants, microbes and environment: issues and challenges, University of Burdwan, Burdwan, 20-21 March 2004
  • Ashish Sachan, Gargi Dey, Shashwati Ghosh, Adinpunya Mitra. 4-Hydroxybenzoic acid from coconut husk: A value-added product with antioxidant and antimicrobial properties, Presentation at the Indian Convention of Food Scientists & Technologists, CFTRI Mysore, 12-13 December 2002.
  • Siva Lakshmi TV, Shashwati Ghosh, Ashish Sachan, Gargi Dey and Adinpunya Mitra. The potential of ferulic acid for natural vanillin production by white rot fungus Schizophyllum commune, Presentation at the Indian Convention of Food Scientists & Technologists, CFTRI Mysore, 12-13 December 2002.
  • Gargi Dey, Bhupinder Singh, Rintu Banerjee, B R Maiti. Immobilization of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313, Presentation at the International conference on New Horizons in Biotechnology, Trivandrum, 18-21 April, 2001.
  • Gargi Dey and Rintu Banerjee. Thermostable maltooligosaccharide-forming amylase from Bacillus circulans GRS 313, Paper presented at the National symposium on Basic and Applied Aspects of Plant and Microbial Biotechnology, Pune, 4-5th Feb 2000.