Search

The intricate interplay of plant-soil-microbial formulations was explored using cyanobacterium-based mixes (Anabaena laxa C11, Nostoc carneum BF2 and Anabaena laxa RPAN8) as seed coating, followed by soil drench at selected growth stages in spinach (variety Pusa All green). A field experiment under shade net conditions was conducted and data recorded 2, 3, 5 WAS (Weeks after sowing) and harvest stage. Cyanobacterial treatments led to significantly higher pigment content (0.58-1.29-fold), along with substantial enhancement in the enzyme activities of nitrate reductase (0.33 - 0.49-fold), glutamine synthetase (0.35 - 0.53-fold) and phosphoenol pyruvate carboxylase activity (0.17 -0.38-fold) in leaves. RPAN8 treatment led to a notable increase in spinach yield, while BF2 treatment stimulated ascorbic acid (0.37-fold), antioxidants (0.36-fold) and β-carotene (0.41-fold) in fruits, over control. Overall, C11 treatment consistently exhibited significantly superior results in terms of growth, soil microbiological, yield and quality attributes. Principal Component analyses illustrated a strong positive correlation of fruit ascorbic acid with soil chlorophyll and available iron. Path coefficient analysis revealed positive direct effects of available nitrogen with PEPCo, nitrate reductase, chlorophyll a, carotenoids, leaf area and antioxidants at different sampling intervals. Such organic formulations can be a valuable resource-efficient strategy for improving spinach yield and quality. [ABSTRACT FROM AUTHOR]

Solid mutant induction using specialized habituation and PBR (Plant bio-regulator) autotrophy-mediated suspension-based ISE system was the prime aim of present investigation. Based on survival of cell clumps after mutagen treatment, the probit analysis was calculated. The result revealed LD50 at 54.31 Gy in gamma, while for EMS (ethyl methanesulfonate), it was 0.1% for 3 h and 0.5% for 1 h. Based on embryogenesis efficiency, a dose rate of 100 Gy and 0.1% EMS for a 3-h exposure were selected for regeneration. As compared to control, significant decrease in the embryogenesis efficiency was recorded at 100 Gy (85.92%) with similar reduction trends in embryo production (79.49%), germination (13.43%), conversion (2.48%), establishment (15.78%) and acclimatization (60.92%). The growth-related parameters such as root and shoot length and number of leaves/regenerant were also significantly reduced to 67.29%, 30.19% and 5.03%, respectively, in the regenerated plants after gamma irradiation as compared to control. In the EMS treatment, at the dose rate of 0.1% for 3-h, the embryogenesis efficiency was reduced to 43.67% with similar diminution trends in embryo production (59.49%), germination (8.95%), conversion (1.94%), establishment (4.37%) and acclimatization (29.9%). The growth-related parameters in the EMS treatment, decreased to 91.00% (root length), 71.34% (shoot length) and 35.03% (no. of leaves). The molecular marker based varied amplifications confirmed the occurrence of mutations in both gamma and EMS induced M1 regenerants. The study highlights the alternative high frequency in vitro mutagenesis protocol for induction of solid mutants in Kinnow mandarin and related citrus species. [ABSTRACT FROM AUTHOR]

Summary: Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [ABSTRACT FROM AUTHOR]

This article presents a study comparing different storage conditions for tomatoes, including a solar refrigerated and evaporative cooled (SREC) structure developed for smallholder farmers. The study evaluated parameters such as weight loss, color change, and firmness of the tomatoes. The results showed that the SREC and refrigerator storage had better postharvest quality retention compared to evaporative cooled and ambient conditions. This research provides valuable insights into improving storage options for perishable horticultural produce, particularly for smallholder farmers, and suggests that the use of SREC structures can help reduce postharvest losses and improve the quality of stored tomatoes. [Extracted from the article]

A robust method was developed using LC-ESI-MS/MS-based identification and quantification of 103 fortified pesticides in a mango fruit drink. Variations in QuEChERS extraction (without buffer, citrate, and/or acetate buffered) coupled with dispersive clean-up combinations were evaluated. Results showed 5mL dilution and citrate buffered QuEChERS extraction with anhydrous (anhy) MgSO4 clean-up gave acceptable recovery for 100 pesticides @ 1 μgmL-1 fortification. The method was validated as per SANTE guidelines (SANTE/11813/ 2021). 95, 91, and 77 pesticides were satisfactorily recovered at 0.1, 0.05, and 0.01 μg mL-1 fortification with HorRat values ranging from 0.2-0.8 for the majority. The method showed matrix enhancement for 77 pesticides with a global uncertainty of 4.72%-23.89%. The reliability of the method was confirmed by real sample analysis of different brands of mango drinks available in the market. The greenness assessment by GAPI (Green Analytical Procedure Index) indicated the method was much greener than other contemporary methods. [ABSTRACT FROM AUTHOR]

Introduction: Mango (Mangifera indica L.), acclaimed as the 'king of fruits' in the tropical world, has historical, religious, and economic values. It is grown commercially in more than 100 countries, and fresh mango world trade accounts for ~3,200 million US dollars for the year 2020. Mango is widely cultivated in sub-tropical and tropical regions of the world, with India, China, and Thailand being the top three producers. Mango fruit is adored for its taste, color, flavor, and aroma. Fruit color and firmness are important fruit quality traits for consumer acceptance, but their genetics is poorly understood. Methods: For mapping of fruit color and firmness, mango varieties Amrapali and Sensation, having contrasting fruit quality traits, were crossed for the development of a mapping population. Ninety-two bi-parental progenies obtained from this cross were used for the construction of a high-density linkage map and identification of QTLs. Genotyping was carried out using an 80K SNP chip array. Results and discussion: Initially, we constructed two high-density linkage maps based on the segregation of female and male parents. A female map with 3,213 SNPs and male map with 1,781 SNPs were distributed on 20 linkages groups covering map lengths of 2,844.39 and 2,684.22cM, respectively. Finally, the integrated map was constructed comprised of 4,361 SNP markers distributed on 20 linkage groups, which consisted of the chromosome haploid number in Mangifera indica (n =20). The integrated genetic map covered the entire genome of Mangifera indica cv. Dashehari, with a total genetic distance of 2,982.75 cM and an average distance between markers of 0.68 cM. The length of LGs varied from 85.78 to 218.28 cM, with a mean size of 149.14 cM. Phenotyping for fruit color and firmness traits was done for two consecutive seasons. We identified important consistent QTLs for 12 out of 20 traits, with integrated genetic linkages having significant LOD scores in at least one season. Important consistent QTLs for fruit peel color are located at Chr 3 and 18, and firmness on Chr 11 and 20. The QTLs mapped in this study would be useful in the marker-assisted breeding of mango for improved efficiency. [ABSTRACT FROM AUTHOR]

Background: In recent years, there has been an increase in consumer demand for beverages made from fermented soybeans. Unfortunately, the nutritional imbalance and flavour profiles of plant-based milk substitutes frequently prevent people from consuming them. Fermentation can aid plant-based milk substitutes' taste profiles, nutritional characteristics, texture and microbiological safety in order to produce more valued and delicious products without adding additional, frequently viewed as fake, ingredients. Methods: The implications of probiotic fermentation to improve the nutritive and sensory quality of fermented soymilk are assessed. Three soybean varieties as food grade soybean (Krune), low KTI soybean (V-23) and black soybean (VL-Bhatt 65) are used for the formation of soymilk which further fermented by three probiotic strains as Lactobacillus rhamnosus, Lactobacillus acidophilus and Weissella confusa. The fermented soymilk samples were stored for 28th days at 4°C to analyse the changes in chemical composition and sensory quality. Result: High protein content was found in BA (6.85±0.13 g/100g), while the consumer preferred the LR with best overall ranking (6.25±0.05) in hedonic scale. The viability count of probiotic was highest (9.44±0.17 log cfu/ml) in BA after storage. The study suggested that soymilk with enormous number of biomolecules or pigments showed better viability of probiotic after storage and L. rhamnosus fermented soymilk preferred by the consumer over others probiotic fermented soymilk. [ABSTRACT FROM AUTHOR]

Guava (Psidium guajava L.) is a nutritionally rich fruit exhibiting white, yellow, pink, and purple variants for pulp color. To understand the genetic and molecular basis of pulp color, 35 F1s obtained from colored/white crosses and their parents were characterized for pulp color. Black guava (BG) had a rare peel and pulp color with the least amount of lycopene, similar to white-pulped parental genotypes. BG/white crosses gave rise to only white progenies while pink/white crosses segregated into pink, yellow, and white F1s. This confirmed that the pigment responsible for color in BG is not lycopene and the pink-pulped parents are heterozygous for the gene(s) governing pulp color. Additional 74 F1s-generated confirmed that the white pulp color inheritance is homozygous recessive in guava. Pigment composition analysis of all the colored F1s (18/ 35) and the three colored parents revealed that lycopene was present in all the 21 samples but at a wider range (0.16–22.56 mg/100 g). Zeaxanthin was also present in all the samples except two F1s. On the contrary, lutein was found only in five F1 progenies but not in any of the pink-pulped parents. Overall, the pigment composition analysis of F1s and their respective parents revealed that the pulp color in guava is a polygenic trait. We identified 12 distinct SNPs between pink and white-pulped guava genotypes in the PSY1 gene. These variations can be used to develop molecular markers for marker assisted selection of pulp color in guava breeding. [ABSTRACT FROM AUTHOR]

The inexorable process of climate change in terms of the rise in minimum (nighttime) temperature delineates its huge impact on crop plants. It can affect the yield and quality of various crops. We investigated the effect of high night temperature (HNT) (+2.3 °C over ambient) from booting to physiological maturity on the yield parameters, grain growth rate (GGR), starch content, composition, and flour rheological properties in early (HI 1544, HI 1563) and late-maturing (HD 2932) wheat genotypes. The change in yield under HNT was highly correlated with grain number per plant (r = 0.740 ***) and hundred-grain weight (r = 0.628 **), although the reduction in grain weight was not significantly different. This was also reflected as an insignificant change in starch content (except in HI 1544). Under HNT, late-sown genotypes (HI 1563 and HD 2932) maintained high GGR compared to the timely sown (HI 1544) genotype during the early period of grain growth (5 to 10 days after anthesis), which declined during the later phase of grain development. The increased rheological properties under HNT can be attributed to a significant reduction in the amylose to amylopectin (AMY/AMP) ratio in early-maturity genotypes (HI 1544 and HI 1563). The AMY/AMP ratio was positively correlated to flour rheological parameters (except setback from peak) under HNT. Our study reports the HNT-induced change in the amylose/amylopectin ratio in early maturing wheat genotypes, which determines the stability of flour starches for specific end-use products. [ABSTRACT FROM AUTHOR]

Apricot kernels are valuable by-products of apricot processing industry known to have industrial applications. The present study reports the amino acid, fatty acids, and phytochemical profile of seed kernel of six genotypes of apricot. The oleic acid was the dominant fatty acid constituting more than 60% of fatty acids and varied from 60.96 to 73.17 g/100 g fat. Linoleic acid was the major fatty acid and ranged between 24.63 and 36.77 g/100 g fat. Aspartic acid and tyrosine were the major amino acids in kernels, contributing to more than 40% of the total. The essential amino acids, lysine and methionine, were highest in Genotypes "Roxana" and "CITH-A-3." Amygdalin, a toxic glycoside compound, was detected only in the kernels of "Roxana" and "Gold Cot" and absent in Shakarpara, CITH-A-2' CITH-A-3', and CITH-A-1'. Total phenolic contents in kernels ranged from 39.71 to 130.87 mg GAE/100 g dry matter, and antioxidant activity ranged between 10.21 and 23.49 µmol TE/g dry matter. The chemical composition of the apricot kernels makes it an interesting source of health-promoting substances for development of functional foods. [ABSTRACT FROM AUTHOR]

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as "liked very much" and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner. [ABSTRACT FROM AUTHOR]

Pea pod shells, which account for 30–40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP. [ABSTRACT FROM AUTHOR]

Thermal ecosystems like hot springs are exclusive habitat of thermotolerant microorganisms that produce exopolysaccharides (EPS). In this study, EPS produced by a hot spring origin Pseudomonas species is structurally elucidated.The EPS is highly thermostable (Td 289.98 °C), has low molecular weight (1510 Da) and is rhamnoglucose type consisting α-(1 → 3) linked to L-Rhap and α-(1 → 6) linked to d-Glc substituted with O-acetyl groups. Irregular EPS sheets with smooth surface were observed that signify the compact structure of the biopolymer; a characteristic plasticized film-like feature. Intra- and inter-molecular aggregation of EPS units are observed in atomic force microscopy. The EPS showed good rheological property at neutral pH. EPS-mediated green synthesis of silver nanoparticles (AgNP) was performed using co-precipitation method. Size of individual AgNPs had a Z-average of 93.6 nm and 0.437 polydispersity index. The EPS-coated AgNPs were moderately monodisperse. These AgNPs also exhibited biocidal property preferentially against gram negative bacteria and some fungi. Incorporating EPS to the metal nanoparticles confers them biocompatibility. Green synthesis of silver nanoparticles has gained considerable attention for its eco-friendliness in nano-medicine and nano-biotechnology. Keeping in context, the results of our study will support a new polysaccharide-mediated green synthesis approach of metal nanoparticles that shows profound antimicrobial property. [ABSTRACT FROM AUTHOR]

Exopolysaccharide produced by a unique avirulent Bacillus anthracis strain PFAB2 of hot spring origin has been characterized and its functional properties are investigated which is a first report. Maximum yield of EPS is 7.66 g/l with 2% glucose and 1% peptone as optimum carbon and nitrogen source respectively. The EPS is found to be a homopolymer consisting of only glucose as principle monosaccharide component. Through 1H NMR study, different dextran-like proton peaks are observed. Molecular weight of the EPS resembles low molecular weight bacterial origin polysaccharides. Melting transition of the EPS has started after 276 °C which indicates good thermal stability. The EPS also shows potent antioxidant activity in terms of DPPH and ABTS mediated free radical scavenging property compared to standard ascorbic acid. Emulsifying property of the EPS is also observed and has shown good emulsification of vegetable oils. The polysaccharide forms a thermo resistant gel during the heating phase, with G′ higher than G″ indicating excellent shear-thinning behaviour and viscoelastic nature of the EPS. [ABSTRACT FROM AUTHOR]

Inulin and color imparting carotenoid pigments are candidate functional ingredients for development of a low-fat functional yoghurt. The study evaluates the potential of carotenoid-rich extract from red-capsicum (5%) and different levels of inulin (4, 6 and 8%) on functional and structural properties of low-fat set-yoghurt. Changes in pH, syneresis, sensory and rheological parameters were monitored for 14 days at 6 ± 2C. The variations in sensory acceptability and syneresis were related to rheological properties. Hysteresis area in the flow curve (shear stress-shear rate) increased until 10th day of storage. Inulin fortification significantly reduced syneresis by 59% over control. The time sweep and frequency sweep experiments confirmed stability of protein networks in yoghurt fortified with inulin at high levels. Consistency index of yoghurts was higher for inulin-fortified yoghurts and kept increasing up to 10 days. Results suggest promising applications of natural carotenoids in conjunction with inulin for improving quality of low-fat yoghurt. Practical Applications Development of low-fat functional yoghurt enriched with carotenoids from red capsicum. Addition of carotenoid extract had structural destabilizing effect. The effect was mitigated by addition of inulin. Functional yoghurt showed improved sensory profile and storage stability. [ABSTRACT FROM AUTHOR]

Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m2/g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders. [ABSTRACT FROM AUTHOR]

Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant (p < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33–84% of the total content. The results strongly suggest that genotypes 'CITH-A-1' and 'CITH-A-2', which have high dry matter and carotenoids content, are well suited for drying. 'Roxana' and 'CITH-A-3' are great for fresh consumption, while 'Shakarpara' and 'Gold Cot' are excellent for juice processing. [ABSTRACT FROM AUTHOR]

Pearl millet is a micro‐nutrient rich crop grown in arid regions of Asia and Africa. Millet based extruded products can ensure both food and economic security amongst these malnutrition prone areas. The effect of flour crystallinity and amylose content on the rheological attributes during thermo‐mechanical processing of pearl millet cultivars was determined using on‐line rheometer during twin‐screw extrusion. The shear strain measurements indicated shear thinning behavior which was modeled using modified Power law (R2 > 0.8). Upon increase in moisture content and barrel temperature, the consistency index of pearlmillet flour was found to decrease. Higher amylose cultivars demonstrated higher consistency index. The flow behavior index increased with moisture and temperature. Modified Arrhenius model was used to explain the effect of temperature and moisture on consistency index. This study underlines the effect of crystallinity and amylose on the rheology of millets during extrusion. Practical applications: The findings of this study shall be helpful in:determining extrusion conditions for processing whole pearl millet flours.screening varieties of pearlmillet suitable for different types of extruded products varying in degrees of polymeric modification. [ABSTRACT FROM AUTHOR]