Dr. Urvashi Mall: Assistant professor at sardar Patel University, India

Dr. Urvashi P. Mall is a highly dedicated researcher and educator in the field of Foods and Nutrition, with a particular emphasis on food bioactives, polyphenol bioaccessibility, and the role of prebiotics in gut health. With a Ph.D. from Sardar Patel University, her work integrates in vitro digestion models to understand how food bioactives, particularly polyphenols, interact with the gut microbiota, promoting human health. Her research aims to leverage agro-waste as a sustainable resource for functional food design, exploring the nutritional and health benefits of using by-products like fruit peels and vegetable pomace. Dr. Mall is actively pursuing postdoctoral opportunities to further explore the intersections of gut microbiota, nutraceuticals, and bioactive compound research.

Online Profiles

Google Scholar Profile

  • Citations: 27

  • h-index: 2

  • i10-index: 2
    These metrics highlight the growing influence of Dr. Mall’s research, with 27 citations and an h-index of 2, indicating the impact and reach of her scholarly work in the fields of Foods and Nutrition and functional food development.

Education

  • Ph.D. in Foods and Nutrition, Sardar Patel University, 2024 (Awarded)
    Dr. Mall’s doctoral research centered on prebiotic properties of agro-based raw materials, particularly focusing on bioactive-rich food byproducts like fruit peels and vegetable pomace. She used in vitro digestion models to study how these materials affect gut health and nutrient bioavailability.

  • M.Sc. in Foods and Nutrition, Sardar Patel University, 2017, 70.30%
    Her Master’s thesis focused on the analysis of functional properties of foods and the development of nutraceutical products to enhance human health.

  • B.Sc. in Foods and Nutrition, Sardar Patel University, 2015, 81.30%
    Dr. Mall’s undergraduate studies provided her with a solid foundation in food science, nutrition, and food chemistry, which laid the groundwork for her advanced research.

Research Focus

Dr. Mall’s primary research interest lies in understanding the bioaccessibility of polyphenols and their potential to enhance gut health, using advanced in vitro digestion models. She investigates how plant-based bioactive compounds, particularly from agro-waste, influence human health by modulating the gut microbiota. A significant portion of her research focuses on the prebiotic properties of food byproducts such as pomegranate peel, carrot pomace, tomato pomace, and potato peel. Her long-term research goal is to design functional foods that integrate these bioactive-rich byproducts, thereby promoting sustainability and improving public health.

Experience

Dr. Mall currently holds the position of Assistant Professor in the Postgraduate Department of Home Science at Sardar Patel University. In this role, she teaches courses on Food Biochemistry, Food Processing Technology, and Food Product Development. She actively mentors postgraduate students, guiding their dissertation research, particularly focusing on the bioaccessibility of nutrients and the formulation of functional foods such as bioactive-rich chutney mixes and plant-based ice cream alternatives.
Previously, as a Teaching Assistant, Dr. Mall supported over 70 postgraduate students in laboratory courses including Food Microbiology, Nutraceutical Chemistry, and Molecular Nutrition. Her extensive experience in teaching and research guidance further emphasizes her strong commitment to academic development.

Research Timeline

  • 2018–2024 (Ph.D. Research): Focused on the bioaccessibility and prebiotic properties of various agro-based raw materials. Her work involved simulating gastrointestinal digestion models to explore the release of polyphenols and their potential to improve gut health.

  • 2024–Present (Postdoctoral Aspirations): Dr. Mall aims to deepen her research into the bioactive properties of plant-based compounds, exploring their synergistic effects on gut microbiota and their incorporation into functional foods. Her future research will continue to integrate sustainable approaches, especially through agro-waste valorization, contributing to both food security and environmental sustainability.

Awards & Honors

  • SHODH Fellowship (2020–2022): A prestigious fellowship awarded to support high-quality research in the field of Foods and Nutrition.

  • Sardar Patel Research Award (2019–2020): Recognized for excellence in research and contribution to food science and nutritional biochemistry. These awards reflect Dr. Mall’s dedication to advancing her field through innovative research and academic leadership.

Recent Publications

  • Evaluation of pomegranate (Punica granatum) peel for bioaccessibility of polyphenols and prebiotic potential using in vitro model

    • Authors: UP Mall, VH Patel

    • Journal: Food Chemistry Advances, 2, 100320

    • Cited by: 16

    • Year: 2023

  • Carrot pomace powder: a promising source of polyphenols and prebiotics for improving gut health

    • Authors: UP Mall, VH Patel

    • Journal: Nutrire, 49(1), 9

    • Cited by: 10

    • Year: 2024

  • Effect of in vitro digestion on the bioaccessibility of polyphenols and potential prebiotic properties of potato peel

    • Authors: UP Mall, VH Patel

    • Journal: Recent Advances in Food, Nutrition & Agriculture, 15(3), 228-240

    • Cited by: 1

    • Year: 2024

  • Effect of Chlorogenic Acid and Rutin on Structural and Functional Properties of Potato Starch

    • Authors: A Pal, UP Mall, VH Patel

    • Journal: Potato Research, 1-17

    • Year: 2025

  • Evaluation of amla and tomato pomace for polyphenol bioaccessibility and prebiotic effects by in vitro digestion and fermentation

    • Authors: UP Mall, VH Patel

    • Journal: Nutrition & Food Science, 55(3), 584-604

    • Year: 2025

  • Techniques to Evaluate Prebiotic Properties

    • Authors: VH Patel, U Mall

    • Book: Prebiotic Foods for a Healthy Gut (Chapter 14)

    • Year: 2025

Strength for the Waste Reduction Award (related to agro-waste and functional food research)

1. Sustainable Valorization of Agro-Waste

Dr. Urvashi Mall’s research focuses on the sustainable use of agro-waste by exploring its potential to create functional food ingredients. She investigates food byproducts, such as fruit peels (e.g., pomegranate peel, tomato pomace, and carrot pomace) and vegetable waste (e.g., potato peel), which are rich in bioactive compounds like polyphenols, fiber, and antioxidants. This work directly contributes to reducing food waste and offers innovative pathways for using these materials in developing nutraceutical products and prebiotics that improve human health.

2. Polyphenol Bioaccessibility and Prebiotic Potential

A central theme in Dr. Mall’s research is the bioaccessibility of polyphenols from agro-waste and their prebiotic effects. Through advanced in vitro digestion models, she studies how bioactive compounds from food byproducts become bioavailable and exert their beneficial effects on gut health. Her findings are crucial in promoting the sustainable use of underutilized agricultural waste as sources of bioactive-rich ingredients, which can support gut microbiota and overall health.

3. Development of Functional Foods

Dr. Mall’s research aligns with the goal of creating functional foods that provide health benefits beyond basic nutrition. By incorporating bioactive-rich agro-waste into food formulations, such as bioactive-rich chutney mixes and plant-based ice cream alternatives, Dr. Mall aims to create products that not only reduce food waste but also enhance human health. This work highlights the intersection of food innovation and sustainability, offering a practical solution to agro-waste utilization.

4. Environmental Impact and Sustainability

Dr. Mall’s research contributes significantly to environmental sustainability by focusing on the valorization of agro-waste—a pressing global issue. By identifying valuable components of food byproducts and converting them into functional ingredients, she provides solutions to reduce food waste, carbon footprints, and the environmental burden of agro-industrial byproducts. This aligns with global goals of minimizing waste, lowering resource consumption, and promoting sustainable food systems.

5. Innovation in Waste Reduction for Healthier Food Systems

Dr. Mall’s approach to waste reduction through agro-waste valorization is not only an environmental solution but also a way to address public health challenges. By focusing on prebiotic properties and polyphenol bioaccessibility, her research contributes to the development of nutraceuticals and functional foods that help manage lifestyle-related diseases, improve gut health, and contribute to healthier diets. This holistic approach to waste reduction combines sustainability with the pursuit of healthier, more accessible food systems.

Dr. Urvashi P. Mall is highly eligible for the Strength for the Waste Reduction Award, given her impressive academic qualifications and significant contributions to the field of food science and sustainability. Holding a Ph.D. in Foods and Nutrition from Sardar Patel University, her research focuses on the sustainable utilization of agro-waste by transforming food byproducts such as fruit peels and vegetable pomace into valuable functional ingredients. Through her in vitro digestion models, Dr. Mall has explored the bioaccessibility of polyphenols and the prebiotic properties of agro-waste, aiming to improve gut health and promote sustainable food systems. Her work actively contributes to waste reduction, environmental sustainability, and nutritional enhancement, aligning perfectly with the objectives of this award. Additionally, her publications in high-impact journals and her role as an Assistant Professor, guiding students in innovative research projects, further solidify her eligibility for this prestigious recognition.

Urvashi Mall, Agriculture, Waste Reduction Award