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Cholesterol is a natural substance produced by liver in human body According to research based on Framingham Heart Study, ideal cholesterol level is below than 150 mg/dL. Apricot (Prunus armeniaca) is an important medicinal plant belongs to family Rosaceae which is also grown in Pakistan. In local language it is called “Kubani” having nutritious flesh, pits containing kernels. Objective: To explore therapeutic potential of apricot kernel oil on hypercholesterolemic rabbits. Method: Apricot kernel oil was extracted by cold extraction method. Rabbits were adapted for two weeks before starting treatments. Total feed doses i.e. 250 g was divided in two portions and were given to rabbits in early morning and early evening. Food consumption for every rabbit was consistent to 250 g/day for four week’s experimentation. Results: After usage of 1 % apricot Kernel oil (supplemented) the maximum blood cholesterol level decreased from 159.38 mg/dL to 122.8 mg/dL and also decreased in blood triglyceride level was from 237.82 mg/ dL to 192.20 mg/ dL. The HDL contents of rabbits were increased from 26.750 mg/ dL to 33.450 mg/ dL. LDL contents of rabbits were decreases from 46.90 mg/ dL to 36.05 mg/ dL. VLDL contents of rabbits were decreases from 23.7 mg/ dL to 18.3 mg/ dL detected after Six weeks. Conclusion: Current study was carried out. Apricot kernel oil has ability to remove the lipid profile especially cholesterol

Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil–whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil–whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.

Nonalcoholic fatty liver disease (NAFLD) is a chronic liver disease that can lead to carcinoma, cirrhosis, and death. Since no approved medications are available, dietary interventions that include bioactive compounds have been recommended. This study investigated the effects of black ginseng extracts (BGE) and aged black garlic extracts (AGE) on high‐fat diet (HFD)‐induced obese mice. Micrograph of liver tissues of mice fed with BGE and AGE showed less lipid droplets. The BGE and AGE supplements individually and in combination lowered the marker enzymes, aminotransferase (AST), and alanine aminotransferase (ALT) levels indicating their hepatoprotective effects. Compared to the plants extracts alone, the combination of the extracts resulted in lower total cholesterol (TC) and low‐density lipoproteins cholesterol (LDL‐C), which are risk markers for cardiovascular morbidity and mortality. Diets with the combination of BGE and AGE supplements had higher superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px) activities, and lower malondialdehyde indicating the synergistic effects of the extracts. Irrespective of the diet type, all treated groups showed lower tumor necrosis factor (TNF‐α) values as compared to HFD, which indicated overall immunomodulatory effect of both extracts. Therefore, the innovative formulation formed by the combination of BGE and AGE can provide hepatoprotective effects via modulating glycometabolism, lipometabolism, oxidative stress, and inflammation in mice., The innovative formulation formed by the combination of BGE and AGE can provide hepatoprotective effects via modulating glycometabolism, lipometabolism, oxidative stress, and inflammation in mice.

Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compounds. Different compartments of pomegranate (P. granatum) like seed, peel, juice and leaves are rich in potential bioactive compounds. Pomegranate contains sinapyl, coniferyl, ellagic acid, cinnamic acid, genistein, linoleic acid, anthocyanin, gallic acid, catechin, quercetin, rutin, kaempferol, cyanidin, punicalin, delphinidin, punicalagin, chlorogenic acid, coumaric acid, luteolin and pelletierine alkaloids, flavonoids, anthocyanin and caffeic acid. Pomegranate also exhibits significant anti-oxidative, anti-hypertensive, cardioprotective and anti-diabetic properties and anti-carcinogenic possessions including prevention of prostate cancer; reduction in colon inflammation, prevention of skin tumorigenesis, improvement in renal function and reduction in metastatic melanoma growth. This review summarizes the current available data on the phytochemistry, bioavailability and therapeutic importance of potential bioactive compounds of pomegranate.

Oat predominately cultivated as forage crop and is not explored for its value-added bioactive moieties. This study was aimed to characterize five selected oat (Avena sativa L.) cultivars with respect to organic sugars, antioxidant activities, pesticide residues, mycotoxin and phenolic acids as measured HPLC. Five indigenous oat cultivars (Avon, PD2LV65, S2000, SGD2011, SGD81) were profiled for seven phenolic acids (gallic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, chlorogenic acid and ferulic acid). Highest concentrations of vanillic acid, gallic acid, caffeic acid, syringic acid, ferulic acid, p-coumaric acid and chlorogenic acid were detected in the SGD2011, SGD81, S2000, SGD2011, S2000, SGD2011 and PD2LV65 respectively. TPC in case of all oat cultivars ranged 50.88–101.56 mg/100 g. Among all oat cultivars, SGD-81 exhibited the highest DPPH activity, TPC, TFC and TFoC contents whereas, SGD-2011 showed the highest total anthocyanin content followed by AVON. S2000 showed the highest concentration of mycotoxin M1 (18.51 ppm), while lowest M1 content (10.51 ppm) were exhibited by SGD-81. Abamectin and permethrin pesticide residues were undetected in oat cultivars whereas, Dieldrin was only detected in SGD-81 and chloropyrifos was not detected in S2000 and SGD-81. Mandipropamid, parathion methyl, chlorthalonil, indoxacarb and lufernon were detected in the highest concentrations in SGD2011 and S2000 oat cultivars. Moreover, fructose, glucose and sucrose were found in highest amounts in S2000, PD2LV65 and SGD2011, respectively. Conclusively, it was evident from the results that SGD-81, SGD2011 and SG2000 could be utilized as source of important and promising phytochemicals of nutraceutical significance. Moreover, significant potential of these oat cultivars can be harnessed owing to value addition and exploitation in formulations of functional food ingredients and foodstuffs.

Peptic ulcer is a common disorder of the gastrointestinal system affecting people of all ages worldwide. Ethanol is one of the most common causative agents for peptic ulcer. The aim of this study was to evaluate the protective effect of two newly synthesized indole imines (389 and 393) against ethanol-induced gastric ulcer in rats. Animals were orally administered different treatments: group I–II (vehicle & ulcer controls, respectively); 0.5% aqueous CMC solution, group III (standard control; omeprazole; 20 mg/kg bw); groups IV–VI, test compound 389 (20, 40 and 60 mg/kg bw) and groups VII–IX, test compound 393 (20, 40 and 60 mg/kg bw). Various parameters including pH, gastric contents, ulcer index and percentage protection were determined and histopathological study of gastric mucosa was performed to evaluate the protective effect of the test compounds. Oral administration of the test compounds, i.e. 389 and 393 (20, 40 and 60 mg/kg bw), significantly (p

Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress as induced by free radicals in the body. Apple and pomegranate peels are significant agro-industria...

Purpose: To evaluate the antidiabetic, hypolipidemic and antioxidant potential of seed oil of Nigella sativa L (NSO). Methods: Nigella sativa seed oil (NSO) was extracted with Soxhlet apparatus using petroleum ether, and was given orally at a dose of 2.5 ml/kg body weight to alloxan-induced diabetic rabbits daily for 24 days. Biochemical parameters including total cholesterol (TC), triglycerides (TGs), low density lipoprotein cholesterol (LDL), very low lipoprotein cholesterol (VLDL), high density lipoprotein (HDL) and plasma glucose were determined in the treatment and control groups. Furthermore, bilirubin, vitamin C, catalase and mean body weight were assessed. Results: NSO treatment significantly lowered serum blood glucose levels and lipid contents, but increased the mean body weight, HDL-C and vitamin C levels of diabetic rabbits (p < 0.001). Moreover, NSO significantly decreased catalase activity, TC, TGs, LDL-C and VLDL-C levels, but normalized bilirubin levels in diabetic rabbits. Conclusion: These results indicate that NSO possesses significant antidiabetic potential. Thus, it may be useful as an adjunct with antidiabetic medication but further studies are required to ascertain this. Keywords: Black cumin, Diabetes, Hypoglycemic, Hypolipidemic, Antioxidants

Background: Capsaicin, the main pungent ingredient in hot chili peppers, causes excitation of small sensory neurons. It also provides the basic pungent flavor in Capsicum fruits. Summary: Capsaicin plays a vital role as an agonist for the TRPV1 (transient receptor potential cation channel, subfamily V, member 1) receptor. TRPV1 is essential for the reduction of oxidative stress, pain sensations, and inflammation. Therefore, it has many pros related to health issue. Activation and positive impact of TRPV1 via capsaicin has been studied in various dermatological conditions and in other skin-related issues. Past studies documented that capsaicin plays a vital role in the prevention of atopic dermatitis as well as psoriasis. Moreover, TRPV1 is also very important for skin health because it acts as a capsaicin receptor. It is found in nociceptive nerve fibers and nonneural structures. It prompts the release of a compound that is involved in communicating pain between the spinal cord nerves and other parts of the body. Key Messages: Here, we summarize the growing evidence for the beneficial role of capsaicin and TRPV1 and how they help in the relief of skin diseases such as inflammation, permeation, dysfunction, atopic dermatitis, and psoriasis and in pain amplification syndrome.

The role of vitamin D in improving maternal health and reducing the risk of developmental disorders in fetus has been an important domain of research since the past few years. Vitamin D, owing to its immunomodulatory, anti-inflammatory, developmental roles, and regulating calcium homeostasis, is predicted to have a significant influence on maternal and fetal health status. Several observational studies and clinical trials, determining the impact of vitamin D on gestational diabetes, C-section, postpartum depression, pre-eclampsia, miscarriages, and preterm delivery, have been elaborated in this review. In addition, fetal birth defects including neurological development, reduced birth weight, respiratory infections, bone development, and altered anthropometrics have also been summarized with available evidences. Other important mechanisms related to the roles of vitamin D in the body are also explained. Furthermore, recent studies determining the effect of vitamin D at genetic level will also help in understanding and future design of research in the area of maternal and fetal health.

This work aimed to identify novel angiotensin-converting-enzyme (ACE) inhibitory peptides from Macadamia integrifolia antimicrobial protein 2 (MiAMP2). The MiAMP2 protein was hydrolyzed through in silico digestion, and the generated peptides were screened for ACE inhibitory activity. The in silico enzyme digestion results revealed that 18 unreported peptides were obtained using AHTPDB and BIOPEP-UWM, and none were thought to be toxic based on absorption, distribution, metabolism, and excretion (ADMET) prediction. PGPR, RPLY, MNPQR, and AAPR were predicted to exhibit good biological activity. The molecular docking results revealed that the four peptides tightly bound to the active pocket of ACE via hydrogen bonds and hydrophobic interactions, among which RPLY and MNPQR bound to ACE more strongly. The in vitro assay results confirmed that RPLY and MNPQR peptides inhibited ACE via competitive manner. These results provide theoretical guidance for the development of novel foodborne antihypertensive peptides from Macadamia nut proteins. PRACTICAL APPLICATIONS: This study provides new insight on the inhibitory potential of Macadamia nut peptides against ACE, which may be further applied to the development of antihypertensive peptides in the medical industry.

Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzymatic gel formation. It is a dynamic cheese variety that experiences substantial changes during ripening. Freshly made Cheddar curd has bland aroma and taste which is converted to flavored and smooth textured cheese during ripening. The chemical and microbiological changes occurring are grouped into glycolysis, lipolysis and proteolysis followed by secondary reactions like metabolism of amino acids and fatty acids imperative for the production of compounds necessary for cheese flavor. The key feature of Cheddar manufacture is the conversion of lactose to lactate by mesophilic bacterial starters. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar type cheese.

An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.

BackgroundIn recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides.Scope and ApproachThis review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology.Key Findings and ConclusionNoteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.

The lack of safety and efficacy of existing hepatoprotective agents urge the need to explore novel hepatoprotective agents. The research work was planned to study the therapeutic potential of some newly synthesized chalcones against 4-acetaminophenol induced hepatotoxicity in rats. Male albino rats (N = 30) were divided into 6 groups of 5 animals each i.e. group I; Toxic control (4-acetaminophenol), group II; normal control (Normal saline), group III; Positive control (silymarin; 50 mg/kg bw) and groups IV-VI (test groups) treated with 3 chalcone analogues i-e 3a, 3f & 3 g (100, 150, 150 mg/kg bw, respectively). All the study group animals were administered with 4-acetaminophenol to induce hepatotoxicity except normal control. Following hepatotoxicity induction, test group animals were administered with selected doses of test compounds and toxic group animals left untreated. Liver enzymes including ALT, AST, ALP and serum bilirubin were determined photometrically. Antioxidant activities of test compounds were also determined. Histopathological examination of liver biopsies was also carried out through H & E staining. The test chalcones (3a, 3f & 3 g) significantly decreased the levels of liver enzymes and serum bilirubin toward normal and the pattern of results in the test group animals were comparable to silymarin administered animals indicating the hepatoprotective potential of test compounds. Moreover, the test chalcones (3a, 3f & 3 g) antagonized the effect of 4-acetaminophenol and thus, raised the catalase (CAT) and superoxide dismutase (SOD) while decreased the malondialdehyde (MDA) in experimental animals. The test chalcones (3a, 3f & 3 g) on histological examination of liver showed improvement of tissue morphology. The study concluded that the tested compounds have antioxidant potential and may act as hepatoprotective agent. However, in-depth studies are required to validate their safety and to elucidate the exact mechanism of action.

In the quest of suitable bionanomaterials for food industry, many efforts were attempted using the vast knowledge of biological supplies, novel aspects of nanotechnology and concepts of nanoscience. However, in the current era, all these efforts have been streamlined in this major field of human consumption. The utilization of bionanocomposites in food industry is a step ahead to entertain the benefits of nanomaterials. It was a long journey in the food industry, ended up with the present modifications in this important field. The food market is one of the huge global industries which demand continuous research and innovative ideas. Since it’s an old industry, it has been entertained by the various technologies throughout its growing period. The use of the nanomaterials and especially bionanomaterials is recent development in food industry. These new materials are the need of the time to develop and preserve the food for longer time under the harsh climatic conditions. This chapter highlights the nanofillers which are useful to develop bionanocomposites for food, it also emphasis on the modification of biological materials in bionanocomposites for food industry. The chapter discuss all the important bionanocomposites emerging from protein and cellulose to cheese and fish gelation, with their potential scope in the food industry and its divergent applications. It elaborates the use of bionanocomposites in food packaging industry as well. This chapter expansively and systematically deals with the application of bionanocomposites in the food industry. It also covers the future prospects of this growing field. It also highlights the modern trends of nanoencapsulation and nanosensors in food industry. Nevertheless, the usage of bionanocomposites in food industry in not devoid of any harmful effects. The future of bionanocomposites in food industry has also been addressed effectually.

The current study is designed to diversify daily diets like Chapatti with millet (minor cereal) flour. Wheat-millet composite flours (WMCFs) were prepared by incorporating millet flour at 20 %, 40 % and 60 %, and then the rheology of WMCFs was assessed through Mixolab 2. Afterwards, pregelatinized starch (PGS) was added to WMCFs to prepare Chapatti. The product's quality was evaluated by determining water-soluble starches, in-vitro enzyme digestibility, textural hardness, color and sensory characteristics. The results showed that adding millet flour to Chapatti decreased water absorption, and dough development time from 56 % to 50 % and 2.7 min. to 1.5 min. respectively. The Chapatti's hardness was increased, while color (l* values) of Chapatti decreased with millet flour's addition at a constant level of PGS. In the product, Chapatti containing 40 % millet flour and 2 % PGS showed excellent textural hardness and sensory characteristics.

Ultrasound-assisted extraction (UAE) was used to extract carotenoids from the carrot pomace. To investigate the effect of independent variables on the UAE, the response surface methodology (RSM) with central-composite design (CCD) was employed. The study was conducted with three independent variables including extraction time (min), temperature (°C), and ethanol concentration (%). The results showed that the optimal conditions for UAE were achieved with an extraction time of 17 min, temperature of 32 °C, and ethanol concentration of 51% of total carotenoids (31.82 ± 0.55), extraction time of 16 min, temperature of 29 °C, and ethanol concentration of 59% for a combination of β-carotene (14.89 ± 0.40), lutein (5.77 ± 0.19), and lycopene (2.65 ± 0.12). The non-significant (p &gt, 0.05) correlation under optimal extraction conditions between predicted and experimental values suggested that UAE is the more productive process than conventional techniques for the extraction of carotenoids from the carrot pomace.

Capsaicin, the main pungent ingredient in hot chili peppers, causes excitation of small sensory neurons. It also provides the basic pungent flavor in Capsicum fruits.Capsaicin plays a vital role as an agonist for the TRPV1 (transient receptor potential cation channel, subfamily V, member 1) receptor. TRPV1 is essential for the reduction of oxidative stress, pain sensations, and inflammation. Therefore, it has many pros related to health issue. Activation and positive impact of TRPV1 via capsaicin has been studied in various dermatological conditions and in other skin-related issues. Past studies documented that capsaicin plays a vital role in the prevention of atopic dermatitis as well as psoriasis. Moreover, TRPV1 is also very important for skin health because it acts as a capsaicin receptor. It is found in nociceptive nerve fibers and nonneural structures. It prompts the release of a compound that is involved in communicating pain between the spinal cord nerves and other parts of the body. Key Messages: Here, we summarize the growing evidence for the beneficial role of capsaicin and TRPV1 and how they help in the relief of skin diseases such as inflammation, permeation, dysfunction, atopic dermatitis, and psoriasis and in pain amplification syndrome.

The present study was planned to investigate the phytochemical compounds present in Aloe vera and antimicrobial and antioxidant activity of Aloe vera gel powder with different solvents. The phytochemical compounds were screened qualitatively and glycosides, flavonoids, tannins, phenols, saponins, proteins, triterpeniods gave positive results while alkaloids and phlobatannin gave negative results. The polyphenol and flavonoid contents and antioxidant activity of Aloe vera gel powder extract using three different solvents (ethanol, methanol, acetone) were analyzed. The ethanolic extract showed maximum polyphenol (28.44 ± 2.67 mg GAE/g), flavonoid (63.90± 2.39 mg CE/g) and DPPH radical scavenging activity (51.09±0.33%). Antibacterial activity of extracts was examined by agar diffusion method with four microbial species (Salmonella typhi, Escherchia coli, Bacillus subtilis and Staphylococcus aureus). Maximum antibacterial activity was observed in ethanol extract of Aloe vera gel powder. Hence, Aloe vera gel powder can be used as an antimicrobial and antioxidant agent in food preservation and to prevent diseases related to oxidative stress. Keywords: Aloe vera gel powder; Antibacterial activity; Antioxidant capacity; Phytochemicals; Solvents; Total polyphenols http://dx.doi.org/10.19045/bspab.2019.80068

Synthetic drugs are associated with adverse side-effects and rapid increase in resistance to most of them inspires to evaluate plants for their therapeutic values. We have been aimed to suggest the medicinal use of Nigella sativa seed aqueous extract to minimize the severity of liver damage via its antioxidant properties and its role in maintenance of cell ion-homeostasis. Annoyances in serum levels of some antioxidants and trace metals in human hepatitis C infected patients were compared with that from acetaminophen-induced hepatotoxic rabbits. Serum analysis of human patients and that of hepatotoxic rabbits have exhibited the same trend of incidence of liver marker enzymes, antioxidant levels, and trace metal concentrations, except for the serum levels of cobalt. Significance of pre-/ or post-treatment of Nigella sativa to acetaminophen induced-hepatotoxic rabbit has also evaluated. NS post-treatment to rabbits has been found effective in normalizing the levels (P0.001) of serum liver markers; especially the ALP levels, and the antioxidants; with significant effect on the serum catalase levels. However, NS pre-treatment has shown its role (P0.001) in maintaining the serum nickel and cobalt concentrations. Therefore, we suggest the use of Nigella sativa seeds as pre-/ or post-treatment therapy, and also as supplement to the normal medications of liver infection to normalize the status of cell antioxidants and trace metal concentrations.

The production of high-quality processed foods requires an in-depth understanding of water distribution in cellular spaces. This study validated the non-destructive investigation of water fractions in freeze-dried shiitake mushrooms using multispectral imaging (MSI) at 405−970 nm and low-field nuclear magnetic resonance (LF-NMR). The quantitative modeling of water fractions including partial least squares (PLS), back propagation neural network (BPNN) and least squares-support vector machines (LS-SVM), were employed. The LF-NMR analysis has shown the fast and easy removal of free water owing to weak bonding with tissue structure. Freeze drying left a maximum proportion of bound water and small amount of immobilized water at the end of process. Among the models, LS-SVM demonstrated the highest coefficient of prediction determination (R2p) in the quantitative estimation of water contents and was considered the best model obtaining R2p of 0.85, 0.90, 0.88, and 0.87 plus the lowest root mean square error of prediction of 12.61 %, 7.10 %, 18.13 %, and 4.55 % for free, immobilized, bound, and total water contents, respectively. MSI combined with chemometrics would be a promising technique for the non-destructive and fast monitoring of the water fractions. The findings of this study would be useful to retain the nutritional and quality attributes of agricultural commodities.

The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chloride at 2.5, 2.0, 1.5, 1.0, and 0.5% (wt/wt of the curd obtained). Cheese samples were ripened at 6 to 8 °C for 180 d and analyzed for chemical composition after 1 wk; for texture and proteolysis after 1, 60, 120, and 180 d; and for volatile flavor compounds and sensory quality after 180 d of ripening. Decreasing the salt level significantly reduced the salt-in-moisture and pH and increased the moisture-in-nonfat-substances and water activity. Cheese hardness, toughness, and crumbliness decreased but proteolysis increased considerably on reducing the sodium content and during cheese ripening. Lowering the salt levels appreciably enhanced the concentration of volatile compounds associated with flavor but negatively affected the sensory perception. We concluded that salt level in cheese can be successfully reduced to a great extent if proteolysis and development of off-flavors resulted by the growth of starter and nonstarter bacteria can be controlled.

Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize the human intestinal micro flora to give beneficial effect to a host. Prebiotics are the food ingredients that are nondigestible and affect the consumer by encouraging the number and activity of beneficial but selective colonic bacteria. The probiotics perform more efficiently in the presence of prebiotics, with the enhanced beneficial potential of live microorganisms having additional benefits of the prebiotic. Due to the concept, recently much research attention is focused on the combined use of probiotics and prebiotics, generally known as synbiotics, to get their synergistic health properties. This article provides an overview of possible synbiotic combinations, and their mode of action and health benefits upon consumption. In addition, research trends are also elaborated.