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In the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and kept at ambient conditions (25±2ºC & 55-60% RH) for evaluation of the quality and enzymatic parameters on daily basis till marketability. Current results revealed that 5 mM ascorbic acid treatment resulted in 57% reduced fruit weight loss; while 20% AV gel coating increased firmness by 60% over a 5-day ambient storage period. Application 6% MLE exhibited 50.7% and 49.7% reduced respiration rate and ethylene production respectively. Fruit biochemical quality parameters were also improved with the lowest accumulation of total soluble solids as a result of slow respiration, higher titratable acidity, ascorbic acid contents, carotenoids and anthocyanin contents in all treated fruit. While, total phenolic contents and total antioxidants along with superoxide dismutase, catalase, peroxidase, and anthocyanins were higher in ascorbic acid treated fruits. The activity of poly phenol oxidase enzyme was lowest in fruits treated with 5 mM ascorbic acid solution. Conclusively, the application of different edible coatings was proved to be beneficial as numerous fruit biochemical and antioxidative attributes were improved by ascorbic acid treatment; furthermore, MLE, AV gel and oxalic acid treatments were also helpful in maintaining fruit quality of strawberry fruits over a 5-days ambient storage period. [ABSTRACT FROM AUTHOR]

In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T1), 50% fish oil and 50% MKO (T2), 25% fish oil and 75% MKO (T3), 0% fish oil and 100% MKO (T4). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days. The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T1, T2, T3, and T4 were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T2 were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T2 concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T2, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T1, T2, T3, and T4 was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO2/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T2 was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties. [ABSTRACT FROM AUTHOR]

Berberine is a metabolite of many medicinal plants. Chemically, berberine belongs to the isoquinoline alkaloids family. The roots of plants grown at lower elevations have a higher concentration of berberine as compared to plants grown at higher elevations. Berberine is a natural substance, which is now among the patent pharmaceuticals for reducing chronic disorders and malignancies. Berberine is also classified as a nutraceutical. Nutraceuticals have been associated with various health benefits via modifying microRNA (miR) expression systems, apoptosis, gene activity, chemical signals/pathways and activation of transcription factors thus aiding in the prevention from various ailments. The pharmacokinetic studies revealed that berberine is poorly absorbed via intestinal walls therefore, its concentration level is extremely low in body fluid. However, the quantity of berberine and its active derivatives in organs is higher as compared to blood as it stably present in tissues. Berberine has an effective role in the body as an anticancer, antidiabetic, antiobesity, antioxidant, antiinflammatory, neuroprotective, hepatoprotective, antiaging and cardioprotective agent. In this review, the therapeutic potentials of berberine are discussed to understand its nutraceutical importance. [ABSTRACT FROM AUTHOR]

Apigenin (4,'5,7-trihydroxyflavone) is one of the most studied flavonoids with low toxicity and abundantly present phenolic compound in the plant kingdom. The main sources of apigenin are fruits, vegetables, nuts, herbs, honey, and plant-based drinks like tea. Numerous plants produce apigenin as a secondary metabolite and its intake is strongly related to its anti-inflammatory propensities. The purpose of present review was to wade through the literature on the anti-inflammatory mechanisms of this metabolite in various diseases and summarize the key objectives as they appear. Existing literature reported that apigenin is a promising candidate in managing a panoply of inflammatory-related diseases including cancer, diabetes, obesity, depression, insomnia, infection, and respiratory, cardiovascular, hepatoprotective, neurodegenerative, and skin diseases. Studies showed that apigenin significantly decreases the secretion of various proinflammatory cytokines specifically tumor necrosis factor (TNF)-α, IL-1β, IL-6, and IL-10. Moreover, apigenin effectively blocks the nitric oxide-mediated cyclooxygenase-2 expression and monocyte attachment and Prostaglandin by lowering iNOS and COX-2 in both microglial and macrophage mouse cells. Apigenin can slow the course of nonalcoholic fatty liver disease (NAFLD) in vivo by reducing high fat diet (HFD)-induced deposition of lipids and oxidative stress. It also controlled redox imbalances, suppress neuronal death and showed memory enhancement/learning skills and a reduction of fibrillar amyloid deposits with lowered insoluble Aβ concentrations in vivo. Taken together, it can be argued that apigenin can wane inflammation and thus offers a promising future in slowing down the development of chronic diseases and associated complications. [ABSTRACT FROM AUTHOR]

The core objective of the current study was to extract heteroxylans from banana peel. Firstly, banana peels were dried to make fine powder, and their nutritional profile including moisture, crude fat, crude ash, crude protein, crude fiber, and nitrogen-free extract (NFE) was noted. Secondly, the heteroxylans were extracted from banana peels, and their bioactive profile was assessed, including total phenols and flavonoids contents, and their activity was assessed through commonly used antioxidant assays including DPPH, FRAP, and ABTS+. Heteroxylans were extracted through alkali extraction method, and their structural characterization was assessed through XRD and FTIR. The results showed that moisture content in banana peels were 60.73 ± 0.85% and 15.77 ± 0.33% in air dried and grounded banana peels, respectively, crude fat 3.94 ± 0.10%, crude protein 6.06 ± 0.15%, and NFE 48.13 ± 0.32%. The total dietary fiber of banana peel powder was 45.3 ± 0.45%, insoluble dietary fiber 34.23 ± 0.30%, and soluble dietary fiber 15.63 ± 0.25%. The bioactive profile of heteroxylans content in banana peels include TPC (19.83 ± 1.10 mg GAE/g), TFC (22.73 ± 0.90 mg QE/g), DPPH (40.73 ± 0.80 mg TE/g), FRAP (39.63 ± 0.73 mg TE/g), and ABTS+ (83.43 ± 0.70 (mg TE/g). The yield of extracted heteroxylans was 9.95 ± 0.17 g/100 g. Further, the structural characterization through XRD showed the amorphous nature of banana peels heteroxylans, and FTIR showed the typical spectra in which different functional groups were observed. Conclusively, the current study showed that banana peels' heteroxylans has unique nutritional, bioactive, and structural profile and can be utilized for various industrial purposes to enhance technological and nutritional properties using as food additive and way toward the sustainability [ABSTRACT FROM AUTHOR]

In the current study, wheat varieties Inqulab-91 and AS-2002 were milled from a roller mill and analyzed for chemical characteristics through Near Infra-Red spectroscopy. Friabilin was extracted with Triton X-114 buffer and evaluated on sodium dodecyl sulfate polyacrylamide gel electrophoresis against known molecular weight protein standards. Current results show that the chemical constituents and friabilin revealed significant variation and uneven distribution among flour streams. In both wheat varieties, break streams showed higher protein, moisture, gluten, Zeleny and ash values. Inqualb-91 break streams had a higher lipid content than AS-2002 flour streams, but no clear trend was identified. The 15 kDa band was absent in M3, T2, sizing and low-grade flour of Inqulab-91 while the faint band was present in the remaining streams. Among the remaining AS-2002 mill streams, B2, B4, M3, M5, T1, and sizing showed a prominent 15 kDa band, while the rest showed a faint band. Friabilin depicted a positive correlation with all constituents except fat in AS-2002 while a negative correlation with gluten, Zeleny and fat contents for Inqulab-91. [ABSTRACT FROM AUTHOR]

Dairy waste management to reduce environmental pollution through its utilization in various food and non-food products is a major concern of the dairy industry. Whey and buttermilk are regarded as the major waste materials of the dairy industry. Therefore, the current review aimed to summarize the various extraction methods and potential application of buttermilk and cheese whey in production of different products, i.e., microencapsulation matrix, beverages, baked products, microorganisms' cultivation, edible films, exopolysaccharides, organic acids, and essential fatty acids. These wasted components can be extracted from the dairy products by utilizing various extraction methods such as conventional homogenization, ultra-high-pressure homogenization, ultrafiltration, reverse osmosis, and nanofiltration. In microencapsulation technology, these have been used to encapsulate various essential oils, probiotics and several bioactive substances. Whey and buttermilk-based beverages have also been prepared to accentuate their application in the beverage industry. Whey and buttermilk-based microbial fermented products have a significant role in value-added food production. Edible coatings prepared from whey protein concentrate are more accessible, environmentally friendly, nontoxic, and low cost. In addition, several bioactive substances such as exopolysaccharides, bioactive peptides, essential fatty acids, and organic acids have been extracted from the whey and buttermilk. Moreover, these have the potential to improve the physicochemical, organoleptic, and rheological properties (i.e. water absorption, gelatinization temperature, dough development time) of baked goods in the bakery industry. In conclusion, utilization of dairy waste materials in various products can be proved beneficial in introducing various dairy-based healthy products, reduction of environmental pollution and economic growth of the country. [ABSTRACT FROM AUTHOR]

Food packaging material is the primary element of the food industry; therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. The packaging material prepared by biotechnological applications is widely adopted and utilized in various food processing and preservation industries due to its higher safety levels and more nutritional components for consumption. The edible packaging material is currently utilized only for solid and semisolid processed products. However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques. [ABSTRACT FROM AUTHOR]

Wheat flour aging process is considered very important to impart desirable changes in order to get good quality bakery products. It was extensively studied through analytical and rheological variations during storage using conventional methods. In this study, the potential of Fourier Transform Infrared Spectroscopy (FTIR) was determined to monitor the process of wheat aging. FTIR spectroscopy along with chemometrics tools like principal component analysis (PCA) and partial least square regression (PLSR) were used to monitor the aging process of wheat flour during the storage period of two months at room temperature. PCA subjected to spectral, analytical and rheological parameters during storages showed the clear demarcation of wheat flour stored at various intervals using first 2 PCs. PLSR showed the best prediction models for crude protein (R2CV = 0.97 and 0.11 RMSECV) and wet gluten contents (R2CV = 0.88 and 0.41 RMSECV), whereas the other analytical parameters were not accurately predicted from FTIR spectral data. However, it can be concluded that FTIR spectroscopy can be used as an alternative tool to predict the changes in wheat flour during the aging process. [ABSTRACT FROM AUTHOR]

The possible use of dietary components as therapeutic agents is well known and could be a tool against Coronavirus Disease 2019 (COVID-19). This review summarizes the evidence-based literature for immuno-modulation and antiviral activity of different vitamins (A, B, C, D, E), omega-3 fatty acids, selenium, zinc and flavonoids. These substances lessen the vulnerability of risk groups and retard intricate chain of events related to Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) invasion. The potential roles of these substances include inhibition of SARS-CoV-2 pathogenesis, inactivation of ACE2 receptors, regulation of innate and adaptive immunity, stimulation of anti-inflammatory responses, regulation of cytotoxic cells activity, antiviral immune induction, retardation of incessant viral replications, suppression of cell signaling pathways and putative inhibition of SARS-CoV-2 major proteases. Moreover, after recovery from COVID-19, nourishing diet is needed to speed up the long-haul symptoms and lingering health issues. [ABSTRACT FROM AUTHOR]