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Consumers are more focused to adopt healthy life styles and appropriate nutritional habits. From the variety of plants which can be potentially used for human nutrition, today fewer and fewer species are used due to elevated risk of health related problems. Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal based gluten free products. In order to meet the demands of the growing population new food stuffs are being continuously investigated with the aim to improve the diet and conduce to a better health state. At present attention of researchers is more focused towards the exploitation of alternative crops or underutilized species for multifarious uses. Interest in the pseudo cereals has aroused considerably due to their excellent nutritional, phenolic and phytochemical profile and their use in development of gluten free products. Moreover, the amino acid profile and nutritional properties like essential amino acid index, biological value, protein efficiency ratio and nutritional index of pseudo cereals are higher as compared to conventional cereals like wheat rice and maize. Recent studies have indicated that phenolics present in pseudo cereals have several health benefits like prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and prevention of cardiovascular diseases. Therefore, commercialization of these pseudo cereals would help to combat various health related issues, and also the availability of palatable pseudo cereal containing gluten-free products would represent advance towards ensuring an adequate intake of nutrients in subjects with celiac disease. [ABSTRACT FROM AUTHOR]

Comparative analysis of physicochemical, pasting and thermal properties of water chestnut (Trapa natans) flours from Jammu and Kashmir (WCF [K]) and Punjab (WCF [P]) was carried out. Flour from WCF (P) had higher moisture, ash, bulk density, true density and apparent density while that from Jammu and Kashmir had higher protein, fat, carbohydrate content and L, a, b values. WCF (P) had larger particle size than WCF (K) and most of the sieves retained maximum number of flour particles of WCF (P). Water-binding capacity (90%) and oilbinding capacity (60%) of WCF (P) were significantly higher than that of WCF (K), 88% and 57%, respectively. WCF (P) exhibited higher swelling power than flour from WCF (K). Thermal analysis results showed that onset, peak and end temperature, and enthalpy of gelatinization were higher in WCF (P). Peak viscosity (2,581 cP) and breakdown viscosity (870 cP) were found to be higher in case of WCF (K). [ABSTRACT FROM AUTHOR]

Gluten-free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. [ABSTRACT FROM AUTHOR]

The synthesis of β-(C3)-functionalized pyrroles is a challenging task and requires a multistep protocol. An operationally simple direct catalytic synthesis of β-substituted pyrroles has been developed. This one-pot multicomponent method combined aqueous succinaldehyde as 1,4-dicarbonyl, primary amines, and isatins to access hydroxyl-oxindole β-tethered pyrroles. Direct synthesis of the β-substituted free NH-pyrrole is the central intensity of this work. DFT-calculations and preliminary mechanism investigation support the possible reaction pathway. [ABSTRACT FROM AUTHOR]

Resveratrol (RES) is a proven anticancer, antioxidant, anti-inflammatory, and cardioprotective compound. However, low bioavailability, poor water solubility, and sensitivity to UV light and heat limit RES's use in food applications. In this study, we aim to protect RES by encapsulating it in sodium alginate (NaAlg) matrix using internal gelation, followed by drying the moist microencapsulates using spray and freeze-drying techniques. The spray-dried microencapsulates exhibited a smaller mean diameter (5.57 ± 2.40 μm), higher encapsulation efficiency (91.32 ± 1.98%), and higher ζ-potential (−61.9 ± 2.33 mV) compared to freeze-dried microencapsulates. SEM images revealed the smooth and spherical surface of the spray-dried microencapsulates, while the freeze-dried samples exhibited irregular shapes and porous textures. FTIR results showed polyelectrolyte interactions between NaAlg, RES, and CaCO 3. XRD and DSC results confirmed the incorporation of RES in the NaAlg matrix. Spray-dried microencapsulates demonstrate the highest RES retention of 80.89 ± 0.70% and 78.59 ± 0.27% after 4 h of UV light and thermal treatments, respectively. In vitro release studies showed that spray-dried microencapsulates demonstrate a delayed gastric release compared to freeze-dried microencapsulates. The release mechanism of RES from the microencapsulates was effectively described by the Shalin-Peppas model. [Display omitted] • Resveratrol (RES) was encapsulated in alginate using the internal gelation technique. • Encapsulation of RES in alginate matrix enhanced its light and thermal stability. • RES encapsulated in alginate showed delayed release in simulated digestive conditions. • The release of RES from alginate followed Peppas-Shalin model in simulated digestive conditions. [ABSTRACT FROM AUTHOR]