Prof. Madhura Jayasinghe
B.Sc. (Hons), Ph.D. (USJ, Sri Lanka)
Professor
madhura@sci.sjp.ac.lk
Research Interests: Nutrition and Dietetics, Plant based food processing, Food culture and lifestyle management, Development of Low Glycemic functional foods
Patents
Patent no.: 20825
Title of the invention: A drinking yoghurt that fulfilling natural antioxidants, 40-50% RDI of calcium and 100% RDI ascorbic acid, prepared by using Moringa olifera dried leaf powder extract and Phyllanthus embilica fruit extract and preparation method thereof.
- Date of the National Search Report: 26/09/2020
- Date of publication in the government gazette (Sri Lanka): 22/01/2021
Patent no.: 20832
Title of the invention: A natural plant extracts incorporated cane sugar product and preparation method thereof.
- Date of the National Search Report: 26/09/2020
Date of publication in the government gazette (Sri Lanka): 22/01/2021
International Awards
Award for the Most Congenial Participant at the foreign workshop on “International Marketing of Agri-food Products” held at Manila, Philippines – 2018.
- Awarded by the Development Academy of Philippines.
Prestigious Award for the Successful International Collaborator at MNS University of Agriculture, Pakistan -2017
- Awarded by MNS University of Agriculture and Ministry of Education –Pakistan
Research Grant Award 2019 for being an Exceptional Young Researcher;
- Awarded by the International Foundation for Science – Stockholm, Sweden.
National Awards
GOLD Medal Award at “Sahasak Nimawum” National Inventions and Innovations competition – 2024
- Awarded by: Sri Lanka Inventions Commission
Silver Medal Award at “Sahasak Nimawum” National Inventions and Innovations competition – 2021
- Awarded by: Sri Lanka Inventions Commission
Bronze Medal Award at “Sahasak Nimawum” National Inventions and Innovations competition 2020
- Awarded by Sri Lanka Inventions Commission (SLIC)
1st Place (Gold Medal) Award for the Best Undergraduate Research Project in Life and Earth Sciences – 2019; Supervision of CH Samarasinghe
- Awarded by: Sri Lanka Association for the Advancement of Science (SLAAS)
3rd Place (Bronze Medal) Award for the Undergraduate Research Project in Life and Earth Sciences – 2019; Supervision of RMJN Samarathunga
- Awarded by: Sri Lanka Association for the Advancement of Science (SLAAS)
1st Place (Gold Medal) Award for the Best Undergraduate Research Project in Life and Earth Sciences – 2018; Supervision of M. Manokaran
- Awarded by: Sri Lanka Association for the Advancement of Science (SLAAS)
NSF Award for excellent M.Phil. Research supervision in 2024
- Awarded by: National Science Foundation (NSF) – Sri Lanka
Research and Innovation Grants Received
International grants
PhD Research Grant (USD 11300): International Foundation for Science (IFS) – Stockholm, Sweden; for being selected as an excellent global researcher in 2019.
- Project title: Utilization of selected plant raw materials to hinder glycemic impact of cane sugar and wheat breads
- Grant number: I-3-E-6463-1
- Project / grant duration: 3 years
National grants
M.Phil. Research grant: University of Sri Jayewardenepura (2021-2023).
Project: Utilization of selected plant raw materials to hinder glycemic impact of cane sugar and wheat breads.
One Year Research grant: Centre for Defense Research and Development (2022-2023).
Project: Development of a novel functional bread product for military and task oriented personnel.
Innovation Grants: Innovation, Invention and Venture Creation Council (IIVCC) – USJ (2020-2021).
Project title: Development of a novel yoghurt product incorporated with selected spices and seaweed to hinder glycemic impact.
Innovation Grants: Innovation, Invention and Venture Creation Council (IIVCC) – USJ (2020-2021).
Project title: Development of an affordable protein dense supplementary food enriched in Vitamin A to alleviate malnutrition.
Innovation Grants: Innovation, Invention and Venture Creation Council (IIVCC) – USJ (2020-2021).
Project title: Development of a drinking yoghurt which fulfills 50% RDI of Calcium and rich in antioxidants and ascorbic acid, by incorporating Moringa olifera dried leaf powder extract and Phyllanthus embilica fruit extract.
“Review Articles” in SCI /SCIE / Scopus indexed and Peer Reviewed Journals:
Gunathunga, C., Senanayake, S., Jayasinghe, M., Brennan, C. S., Truong, T., Marapana, U., & Chandrapala, J. (2026). Characterisation of malted milk powders enriched with bioactive compounds by germinated rice, maize, and green gram. International Journal of Food Science and Technology, 61(1), vvaf195.
Dissanayake, M., Jayasinghe, M., & Abeysundara, P. D. A. (2025). Coconut Beverage as a Successful Non-Dairy Probiotic Matrix: A Comparative Review. Food and Humanity, 100765. https://doi.org/10.1016/j.foohum.2025.100765
Rathnayaka, R. M. K. G. U., Silva, H. P. T. N., Jayasinghe, M., & Kuruppuarachchi, D. (2025). Mapping the Landscape of Food Literacy: A Comprehensive Scoping Review. Asian Food Science Journal, 24(7), 25-44. OI: https://doi.org/10.9734/afsj/2025/v24i7802
Nirmani, N. S., Jayathilake, C., Liyanage, R., Wickamasinghe, I., Nallaperuma, B., & Jayasinghe,
M. A. (2025). Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review. Journal of Future Foods.
Wijewardhana, U. S., Jayasinghe, M. A., Wijesekara, I., & Ranaweera, K. K. D. S. (2024). High Protein Functional Breads for Sustainable Nutrition: A Futuristic Review. Current Functional Foods, 3(2). https://doi.org/10.2174/0126668629315995240805053755
Gunathunga, C., Senanayake, S., Jayasinghe, M. A., Brennan, C. S., Truong, T., Marapana, U., & Chandrapala, J. (2024). Germination Effects on Nutritional Quality: A Comprehensive Review of Selected Cereal and Pulse Changes. Journal of Food Composition and Analysis, 106024. https://doi.org/10.1016/j.jfca.2024.106024
Wijewardhana, S., Jayasinghe M.A., Wijesekara, I., & Ranaweera, K. K. D. S. (2023). Zingiber officinale, Phyllanthus emblica, Cinnamomum verum, and Curcuma longa to Prevent Type 2 Diabetes: an Integrative Review. Current Diabetes Reviews. 10.2174/1573399819666221124104401
Wanniarachchi, P. C., Pavalakumar, D., & Jayasinghe, M. A. (2023). Pseudocereals: Nutrition, Health Benefits, and Potential Applications in Gluten-free Food Product Developments. Current Nutrition & Food Science, 19(4), 377-385. https://doi.org/10.2174/1573401318666221010093914
Jayasekara, G. H. H., Jayasinghe, M., & Jayasinghe, J. (2023). Evolution of Probiotic Usage in the Global Food Industry: A Comprehensive Review. Current Nutrition & Food Science, 19(9), 875- 887. https://doi.org/10.2174/1573401319666230208094849
Senevirathne, B. S., Jayasinghe, M. A., Pavalakumar, D., & Siriwardhana, C. G. (2022). Ceylon cinnamon: a versatile ingredient for futuristic diabetes management. Journal of Future Foods, 2(2), 125-142. https://doi.org/10.1016/j.jfutfo.2022.03.010
Sandupama, P., Munasinghe, D., & Jayasinghe, M. (2022). Coconut oil as a therapeutic treatment for alzheimer’s disease: a review. Journal of Future Foods, 2(1), 49-60. https://doi.org/10.1016/j.jfutfo.2022.03.016
Samarathunga, J., Wijesekara, I., & Jayasinghe, M. (2022). Seaweed proteins as a novel proteinalternative: Types, extractions, and functional food applications. Food Reviews International, 1-26. https://doi.org/10.1080/87559129.2021.2023564
Uthpala, T. G. G., Navaratne, S. B., Thibbotuwawa, A., Jayasinghe, M., & Wanigasinghe, R. S. (2021). Agricultural By-Product Proteins: Emerging Source for Packaging Applications. International Journal of Food Science and Agriculture, 5(3), 355-362. https://hillpublisher.com/UpFile/202107/20210706165026.pdf
Jayathilake, P. A. L., Jayasinghe, M. A., Walpita, J., & Dilani, K. P. R. I. (2021). Turmeric and ginger as health protective food sources-an integrative review. https://doi.org/10.31357/vjs.v24i02.5405
Wilamune, N. H., Jayasinghe, M. A., Gunawardena, S. N., & Samarasinghe, C. H. (2021). Feeding and handling of dairy cattle: An integrative review. Journal of Pure and Applied Agriculture, 6(1), 7-17.
Silva, V., Jayasinghe, M. A., Senadheera, S. A., & Ranaweera, K. K. D. S. (2020). Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka. Journal of Food Science and Technology, 57(3), 816-820. https://doi.org/10.1007/s13197-019-04085-x
Uthpala, T. G., Fernando, H. N., Thibbotuwawa, A., & Jayasinghe, M. (2020). Importance of nutrigenomics and nutrigenetics in food Science. DOI: 10.15406/mojfpt.2020.08.00250
“Research Articles” in SCI /SCIE / Scopus indexed and Peer Reviewed Journals:
Hewa Pathirana, H. P. D. T., Yalegama, L. L. W. C., Wijesekara, W. L. I., Jayasinghe, M. A., & Hitigedara, D. L. C. N. (2025). Effects of Harvesting Techniques and Value Addition on the Nutritional and Physicochemical Properties of Coconut (Cocos nucifera L.) Jaggery. Sugar Tech, 27(5), 1409-1417.
Hewa Pathirana, H. P. D. T., Yalegama, L. L. W. C., Wijesekara, W. L. I., Jayasinghe, M. A., & Hitigedara, D. L. C. N. (2026). Assessment of Coconut (Cocos nucifera L) Jaggery Enriched with Selected Spices on Postprandial Blood Glucose Reduction in Healthy Humans. Sugar Tech, 28(1), 151-158.
Samarathunga, J., Wijesekara, I., Jayasinghe, M., & Pathmalal, M. M. (2025). Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species. Journal of Aquatic Food Product Technology, 34(4), 203–222. https://doi.org/10.1080/10498850.2025.2509001
Hewa Pathirana, H.P.D.T., Wijesekara, I., Yalegama, L.L.W.C., Jayasinghe M.A. et al. Predictive Modeling of Glycemic Indices of Value-Added Coconut (Cocos nucifera L) Jaggery Enriched with Specific Ingredients. Sugar Tech 27, 765–770 (2025). https://doi.org/10.1007/s12355-025- 01535-z
Samarathunga, J., Wijesekara, I., Jayasinghe, M. et al. Effect of green seaweed Ulva fasciata as a protein supplement in breads: biochemical characterization and bread crumb properties. Food Measure 19, 38–48 (2025). https://doi.org/10.1007/s11694-024-02929-5
Gunathunga, C., Senanayake, S., Jayasinghe, M., Brennan, C. S., Truong, T., Marapana, U., & Chandrapala, J. (2024). Bioactive compounds and digestible starch variability of rice, maize, green gram, and soy grains with different levels of germination. International Journal of Food Science and Technology, 59(12), 9273-9286. https://doi.org/10.1111/ijfs.17558
Jayamanne, C., Liyanaarachchi, V., Abeysekara, P., Nissanka, N. M. C., Bogahawatthe, A., Wijesekara, I., Jayasinghe M. & Wijesinghe, G. K. (2024). In-vitro antimicrobial and antibiofilm activities of honey from Apis cerana and Apis dorsata against selected microbial strains of wound pathogens. Journal of Health Sciences and Innovative Research, 5(02). https://doi.org/10.31357/jhsir.v5i02.7849
Wickramaarachchi, L. A., Rajawardene, D. U., Gunasekara, M. M. N. P., Herath, H. M. T., & Jayasinghe, M. A. (2024). Development and evaluation of physico-chemical, sensorialand shelf- life of grain-milk beverages. Journal of Cereal Science, 103875. https://doi.org/10.1016/j.jcs.2024.103875
Hapuarachchi, W., Munasinghe, D., Sandupama, P., & Jayasinghe, M. (2024). Determinant factors for berry derived anthocyanin persistency in stirred yoghurts. Food Chemistry Advances, 4, 100541. https://doi.org/10.1016/j.focha.2023.100541
Goonathilaka, P. D. S. A., Abeysundara, P. D. A., & Jayasinghe, M. A. (2023). Development of a value added rice milk by utilizing selected traditional and improved rice varieties in Sri Lanka. Food Chemistry Advances, 2, 100319. https://doi.org/10.1016/j.focha.2023.100319
Pathirana, D. T. H., Wijesekara, I., Yalegama, L. L. W. C., & Jayasinghe, M. A. (2023). Collection methods to preserve nutritive and physicochemical properties of unfermented coconut (Cocos nucifera) sap. CORD, 39, 9-15. DOI: https://doi.org/10.37833/cord.v39i.456
Shafi, A., Farooq, U., Akram, K., Majeed, H., Hakim, A., & Jayasinghe, M. (2023). Cucumis melo seed oil: Agro‐food by‐product with natural anti‐hyperlipidemic potential. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.12348
Pathirana, H. P. D. T. H., Wijesekara, I., Yalegama, L. L. W. C., Garusinghe, C., Jayasinghe, M. A., & Waidyarathne, K. P. (2022). Comparison of blood glucose responses by cane sugar (Saccharum officinarum) versus coconut jaggery (Cocos nucifera) in type 2 diabetes patients. Journal of Future Foods, 2(3), 261-265. https://doi.org/10.1016/j.jfutfo.2022.06.007
Jayathilake, A. L., Jayasinghe, M. A., & Walpita, J. (2022). Development of ginger, turmeric oleoresins and pomegranate peel extracts incorporated pasteurized milk with pharmacologically important active compounds. Applied Food Research, 2(1), 100063. https://doi.org/10.1016/j.afres.2022.100063
Jayasinghe, M., & Ratnasingam, P. (2021). Sensory variation analysis in ice cream made by palmyra (Borassus flabellifer) pulp with jaggery and selected spices. Agricultural Sciences Journal, 3(2), 35-50. https://asj.mnsuam.edu.pk/index.php/asj/article/view/93
Pavalakumar, D., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., & Senadheera, S. (2021). Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people. Journal of Future Foods, 1(1), 104-112. https://doi.org/10.1016/j.jfutfo.2021.09.006
Pathirana, H. H., Wijesekara, I., Yalegama, L. L. W. C., Jayasinghe, M. A., & Waidyarathne, K. P. (2021). Glycemic Responses by Coconut (Cocos nucifera) Jaggery and Cane Sugar (Saccharum officinarum): A Comparative Study. Asian Food Science Journal. 20(12), 41-48. 10.9734/afsj/2021/v20i1230391
Abeykoon, A. M. C. N., Herath, H. M. T., & Jayasinghe, M. A. (2021). In‐vitro analysis of trypsin and alpha‐amylase inhibitory activities in selected legume varieties in Sri Lanka. Asian Food Science Journal, 20(1), 1-9. DOI: 10.9734/AFSJ/2021/v20i130248
Pavalakumar, D., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., & Senadheera, S. (2020, December). Determination of Glycaemic Responses of dairy yoghurt incorporated with spice oleoresins (Cinnamomum zeylanicum, Curcuma longa) (2020). From Innovation to Impact (FITI) (Vol. 1, pp. 1-5). IEEE. DOI: 10.1109/FITI52050.2020.9424883
Samarathunga, J., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., Abeysundara, P., Shafi, A., Farroq, U., Senadheera, S. (2020). A comparative study to develop calcium, zinc, and antioxidant rich drinking yoghurt products using plant and pharmaceutical ingredients. Asian Journal of Agriculture & Biology, 8(2), 174-185. DOI: 10.35495/ajab.2019.08.360
Samarasinghe, C. H., Jayasinghe, M. A., Senadheera, S. P. A. S., Wijesekara, I., Fernando, B., Ranaweera, K. K. D. S., & Wilamune, N. H. B. (2020). Determination of glycaemic response of a novel cane sugar product incorporated with Phyllanthus emblica and Zingiber officinale extracts. Malaysian Journal of Nutrition, 26(1). DOI: https://doi.org/10.31246/mjn-2019-0063
Jayasinghe, M., Fernando, B., Senadheera, S., Gunawardene, P., & Ranaweera, S. (2020). Investigation of the association between dietary fibre, protein and fat with Manganese content in food. Asian Journal of Agriculture and Biology, 8(1), 31-37. https://doi.org/10.35495/ajab.2019.05.214
Vijerathna, M. P. G., Wijesekara, I., Perera, R., Maralanda, S. M. T. A., Jayasinghe, M., & Wickramasinghe, I. (2019). Physico-chemical characterization of cookies supplemented with sugarcane bagasse fibres. Vidyodaya Journal of Science, 22(1). https://doi.org/10.31357/vjs.v22i1.3882
Jayasinghe, M. A., Senadheera, S. P. A. S., Wijesekara, I., & Ranaweera, K. K. D. S. (2019). Determination of macronutrient compositions in selected, frequently consumed leafy vegetables, prepared according to common culinary methods in Sri Lanka. Vidyodaya Journal of Science, 22(2). https://doi.org/10.31357/vjs.v22i2.4384
Nazar, H., Farooq, U., Akram, K., Shafi, A., Hayat, Z., Jayasinghe, M. A., & Naseem, S. (2019). Inhibition of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Enterococcus feacalis through Malus domestica extracts to eliminate food borne illness. American Journal of Biomedical Science & Research. 3(5). DOI: 10.34297/AJBSR.2019.03.000701
Jayasinghe, M. A., Ekanayake, S., & Nugegoda, D. B. (2013). Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour. Ceylon Medical Journal, 58(4).
BOOKS
“Mineral Ions in Food”
Madhura Arunoda Jayasinghe.
ISBN 978-624-5703-45-6
Publisher: University of Sri Jayewardenepura (2022).
“Dietary lifestyles and food based dietary guidelines”
Madhura Arunoda Jayasinghe.
ISBN 978-624-5703-46-3
Publisher: University of Sri Jayewardenepura (2022).
“දියවැඩියාව පාලනය පිණිස පෝෂණ විද්යාත්මක සිද්ධාන්ත”
Uththara Wijewardene, Madhura Arunoda Jayasinghe
ISBN 978-624-5703-47-0
Publisher: University of Sri Jayewardenepura (2022).
“ආහාර පිළිබඳ මිත්යා මත දුරලමු”
Yashadha Rivishani Chandrasekara, Madhura Arunoda Jayasinghe
ISBN: 978-624-99237-1-3
Publisher: Self publication (2022).
Book chapters
Samarathunga J.N., Wijesekara I., Jayasinghe M.A. (2022). Chapter 5: Algal based Nutraceuticals: Applications and Potentials. Algal functional foods and Nutraceuticals.
Publisher: Bentham Science Publishers – United Arab Emirates.
Jayasinghe M.A., Wickramasinghe I., (2017). Chapter 4: Production Technologies of Animal Based Products: Food Science and Technology Teachers’ Manual – Sri Lanka.
Publisher: Sri Lanka Ministry of Education
Jayasinghe M.A., Wickramasinghe I., (2014). Chapter 5: Production Technologies of Animal Based Products: Food Science and Technology Teachers’ Manual – Sri Lanka.
Publisher: Sri Lanka Ministry of Education