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Ultraviolet (UV)-reflectance is an essential signal of many plant species, which use wavelength-selective pigments in floral reproductive structures to determine the color of flowers and how they appear to their aerial pollinators, primarily bees. This paper presents a pollinator-inspired remote-sensing system incorporating UV reflectance into a flower detector for strawberry crops. We designed a compact, cost-effective UV-sensitive camera for aerial remote sensing over crop rows. Our camera and a deep-learning algorithm comprise our Nature-Inspired Detector (NID) system. We trained YOLOv5 and Faster R-CNN on our dataset of strawberry images incorporating the UV spectrum (300–400 nm). Our results showed that NID-based YOLO V5 outperformed NID-based Faster R-CNN in training time (0.3 vs. 4.5–5.5 hours) and mean Average Precision—mAP (0.951 vs. 0.934). We also present the field-test of our NID-based YOLOv5 system on a drone platform to validate its ability to detect strawberry flowers. [ABSTRACT FROM AUTHOR]

The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice), T2 (60% juice), T3 (40% juice), and T4 (20% juice). Physicochemical analyses encompassed color, pH, total soluble solids, and titratable acidity, with T0 (pH: 5.2, total soluble solids: 18.5°Brix) showing significant values. However, T4 exhibited the most significant (p ≤.05) results, suggesting its potential for shelf-life extension. Additionally, bioactive compounds such as ascorbic acid, total phenolic, and flavonoid contents were measured, with T4 demonstrating noteworthy levels. Antioxidant assays (DPPH: 65% inhibition, TFC: 45 mg QE/100 ml, TPC: 130 mg GAE/100 ml, and FRAP: 320 µmol Fe2+/L) highlighted T4 the most effective, showcasing robust antioxidant activity. Sensory evaluation, conducted at refrigeration temperatures of 4–10°C, favored T4, indicating its superior acceptability. In conclusion, Carbonated sugarcane juice (20% T4) extends shelf life, preserves quality, and boosts antioxidants. [ABSTRACT FROM AUTHOR]

In the rapidly evolving gut and gastroenterological research field, postbiotics, a fermentation byproduct, are emerging as a cutting-edge alternative in the nutraceutical and pharmaceutical environment. These functional bioactive components, which include muropeptides, extracellular polymeric substances (EPS), teichoic acids, polysaccharides, cell-free supernatants, short-chain fatty acids, enzymes, bactericidal antibiotics, and vitamins, play an important role in immune system development. This review explores the intricate pathways through which gut microorganisms produce metabolites that contribute to the health-promoting properties of postbiotics. Postbiotics have a variety of appealing qualities, including anticancer, antibacterial, and immunological actions. Their multiple effects include influencing immunological responses, decreasing cancer cell growth, and preventing bacterial infections. Their presence in dairy and plant-based meals is noteworthy, as it provides a perfect matrix for fermentation and a varied range of antibacterial chemicals. This article delves into enhancing understanding of the concept of therapeutic properties of postbiotics in promoting human health. [ABSTRACT FROM AUTHOR]

Despite their serious disadvantages, which include higher upfront costs, the possibility of malfunctions due to corrosiveness, and a negative impact on the organoleptic properties of the food and possibly its nutritional importance, conventional antibacterial techniques such as pasteurization, pressure preparation, and radioactive substances are also valid as synthetic antiseptics, in fact, reduce bacterial growth in food to varying degrees. Most importantly, these cleaning techniques remove all contaminants, including various (often helpful) microorganisms found naturally in food. One potential solution to some of these issues is bacteriophage bio-control, a common and inexpensive method that uses lytic bacteriophages taken from the environment to selectively target harmful bacteria and eliminate significantly reduce their stages of feeding. It has been claimed that using bacteriophages on food is a novel way to prevent the growth of germs in vegetables. This review highlights the role of bacteriophages in food safety and their advantages in detail. [ABSTRACT FROM AUTHOR]

Citrus australasica, also named finger lime, has been drawing lots of attention recently due to its potent antioxidant capacity and health-promoting benefits. They have been applied to the food industry as fruit or processed into soda, flavor liquor, jam, and dried powder. Especially, phenolic compounds are of prime interest as a large group of bioactive components in finger lime, including phenolic acids, flavan-3-ols, flavanones, anthocyanins, flavones, flavonols, and iso-flavonoids. Besides, other bioactive phytochemicals have also shown their roles, such as organic acids, minerals, carotenoids, vitamins, and chlorophylls. They synergically trigger finger lime to be a beneficial source, which can prevent people from chronic diseases, including diabetes, obesity, cardiovascular disease, and cancer, by avoiding excessive intake of nutrients (anti-nutritional activity) and releasing oxidation pressure (antioxidant capacity). Therefore, the extracts of finger lime can be used as a functional ingredient in alimentology or pharmacology areas to lower the risk. Our review aimed to summarize the specific bioactive compounds and their corresponding bioactivities in finger lime. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medik.), the earliest legumes grown by humans, are essential food sources in many countries. This review summarizes the nutrient profile, phytochemical profile, sensory properties, bioaccessibility, along with health benefits of lentils. Lentils are not only rich in protein, carbohydrates, and fats but various bioactive substances, especially flavonoids and phenolic acids. However, their bioavailability is poor due to the presence of certain antinutritional factors, containing tannins, phytic acid, protease inhibitors as well as lectins. Specific information for the bioaccessibility and bioavailability of phenolics and minerals in lentils is listed. Besides, several conventional along with novel techniques that used to improve bioaccessibility and bioavailability of lentils, such as soaking, dehulling, thermal processing, isoelectric precipitation, pulsed electric field, and high-pressure processing are introduced as well. In addition, various potential health benefits are reviewed, including anti-inflammatory, anticancer, antidiabetic, and anti-obesity properties. Thereby, increased consumption and utilization of lentils as functional foods are considered the key to combating certain chronic diseases in the human body. Lastly, some suggestions are put forward for the future direction of lentils. [ABSTRACT FROM AUTHOR]

Beans (Phaseolus vulgaris), also known as the common beans, are broadly cultivated in temperate and semitropical regions. P. vulgaris contain different varieties, such as kidney beans, black beans, navy beans, pinto beans, and Great Northern beans. This legume is an excellent source of nutrients, including protein, carbohydrates, vitamins, minerals, and phytochemical compounds. The phytochemicals in beans comprise bioactive substances such as phenolic compounds, phytosterols, and oligosaccharides. These bioactive substances exhibit health and therapeutic benefits including antioxidant, cholesterol-lowering, anti-cancer, anti-diabetic, and anti-inflammatory potential. However, there is another category of essential phytochemicals, the antinutrients (e.g. enzyme inhibitors, phytic acids/phytates, saponins, and lectins), that negatively influence nutrient digestion and absorption. This review aims to describe the nutritional and phytochemical compounds of beans as well as the impact of different processing methods on bean phytochemicals, including soaking, extrusion, germination, roasting, steaming, autoclaving, boiling, cooking, microwaving, high-pressure processing, ultrasound, and pulsed electric field. In addition, the differences regarding volatile compounds; the impacts of storage on phytochemicals in beans; their bioaccessibility and digestibility; and the potential health benefits of bean consumption are introduced and evaluated. [ABSTRACT FROM AUTHOR]

Thiosalicylate anions are known for their complexing capacity towards a wide range of transition metals. We have used this important sulfur-containing anion to synthesize the task-specific ionic liquid dioctylimidazolium thiosalicylate [DOIM] [TS] via ion exchange method in two steps. For characterization of [DOIM] [TS] we have used, electron spray ionization mass spectroscopy (ESIMS), nuclear magnetic resonance (NMR), infrared spectroscopy (IR), and thermal gravimetric analysis (TGA). The sulfur-containing IL was investigated for the removal of heavy metals (Cr3+, Mn2+, Fe2+, Co2+, Ni2+, Cu2+) from their aqueous solutions. The extraction efficiencies were determined through atomic absorption spectroscopy. [ABSTRACT FROM AUTHOR]

Three new thiourea-based thermo-reversible, low molecular weight organogelators (LMOGs) 3-5 have been synthesized using (+)-Dehydroabietylamine (DAA, a tricyclic diterpene) employing DLS (Diterpene-Linker-spacer) strategy. (+) DAA was converted into isothiocynates through a cascade of reactions and cross-coupled with primary amines to furnish thiourea 3-5 with respective spacers. The structures of gelators 3-5 were confirmed through 1H-NMR and 13C-NMR spectroscopy, high-resolution electron spray ionization mass spectrometry (HRESI–MS, positive mode) and FTIR spectroscopy. Gelation potential of gelators 3-5 was investigated through inverted test tube method and sol–gel transition measured by ball-dropping method. The results revealed that unbranched alkyl groups furnish gelation and their gelation ability increases with increasing spacer length. Gelator 5 with dodecyl chain found to be excellent gelator that can gelate hexane (spontaneously), toluene, methanol, ethanol, petrol, and diesel. Morphology of gels was studied though scanning electron microscopy exhibiting fibrillar to lamellar structure with a thickness in the range of 9.5 nm to 5.0 μm with increasing length of spacer. [ABSTRACT FROM AUTHOR]

This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples. [ABSTRACT FROM AUTHOR]

In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p >.05) greater vitality compared free cells, in accordance with an in-vitro experiment. Under simulated gastrointestinal situations, free cells continued diminishing their vitality, but encapsulated cells maintained their viability count beyond the suggested level (107 cfu/g). SEM photographs indicated that probiotics have been effectively encapsulated inblends. The microcapsules were around 191 ± 2 and 176 ± 2 μm in size. These outcomes reveal that these kinds of microcapsules may encourage the probiotic L. rhamnosus prolonged viability and consistency under multiple conditions. [ABSTRACT FROM AUTHOR]

Food fortification processes are used to improve the functional and dietary characteristics of the final product. The basic aim of the current study was to evaluate the ginger (Zingiber officinalis, Roscoe) fortification in yogurt and to improve its functionality. For this purpose, ginger at different concentrations (0%, 0.5%, 1%, 1.5%, and 2%) was added to yogurt. The results showed a significant influence (p <.05) on physicochemical and phenolic content as well as on the sensory parameters of fortified yogurt. Moreover, the addition of 1.5% ginger powder in yogurt resulted in the best results for protein (3.30%), moisture (79.16%), and water-holding capacity (39.85%), respectively. Furthermore, the total phenolic contents were also higher in T3 (19.91 μg GAE/g); however, the total plate count tends to decrease ranging from 3.94 to 3.58 log CFU/g in different treatments. The results of the sensorial assessment revealed T3 was appreciated the most among all treatments. [ABSTRACT FROM AUTHOR]

Garlic (Allium sativum) is an ingredient that is frequently utilized in food for its therapeutic properties. Even though garlic peel accounts for 25% of production overall, unfortunately, it is discarded by the industry. Garlic peel is a valuable source of phytochemicals and medicinal substances. Throughout history, various civilizations have recognized the potential benefits of using garlic peel for illness prevention and treatment. This review emphasizes that garlic peel contains a variety of chemicals that are believed to offer health benefits for high blood sugar levels, lower the risk of cardiovascular illnesses, and have anti-tumor, anti-viral, anti-inflammatory, and anti-microbial properties. Additionally, we discuss the main bioactive substances in garlic peel, namely total phenolics, total flavonoids, and their derivatives. We may infer from our understanding that garlic peel is a useful agricultural waste because it contains a range of biologically active components. As a result, it can be employed as an ingredient to control health, especially in the biomedical and pharmaceutical fields. [ABSTRACT FROM AUTHOR]

The present study was designed to formulate and characterize the micro-emulsions of peppermint and coriander oil that extracted by using supercritical fluid extraction system. Moreover, Guar gum and maltodextrin were used as coating materials while preparing encapsulates of peppermint and coriander through freeze-drying. The moisture contents of mint leaves and coriander were 81.28 ± 7.12 and 84.62 ± 6.46% respectively whereas the recorded protein content in mint and coriander leaves were 1.456 ± 0.13 and 5.06 ± 0.03% respectively. The crude fat was high in mint leaves as compared to coriander. However, the ash content was 2.98 ± 0.278 in mint and 2.8 ± 0.12 in coriander leaves. The total phenolic contents (TPC) and antioxidant activity coriander essential oil was high as compared to peppermint oil. The results showed the better antioxidant activity of coriander than peppermint. Encapsulation efficiency of powder showed significant results of wall material. T3 (maltodextrin and coriander oil) exhibited better binding capability of bioactive components as compared to guar gum and mint. T3 was coriander and maltodextrin better ability to inhibit the oxidation process and had good DPPH assays as compared to other treatments. This study showed that the T3 (maltodextrin and coriander oil) exhibited better binding capability of bioactive components as compared to guar gum and mint. T3 was (coriander and maltodextrin) better ability to inhibit the oxidation process and had good DPPH assays to other treatments. [ABSTRACT FROM AUTHOR]

The present study was designed to explore the nutraceutical potential of orange peel, malted barley, and fenugreek-based value-added/functional health mix. Purposely, orange peel and fenugreek powder have been combined to germinated barley flour with different ratio. The composite flour was subjected to a nutritional and antioxidant assay. The nutritional analysis revealed that orange peel and malted barley are good sources of protein, fiber, fat, potassium (K), and calcium (Ca). Afterward, the health mix-based functional drink was developed and subjected to physicochemical, functional, and sensory evaluation. The TPC (Total phenolic content), DPPH (1, 1-diphenyl-2-picrylhydrazyl) activity, FRAP (ferric reducing antioxidant power) was found to be increased with the addition of peel flour at various concentrations. The drink (30% peel flour, 60% barley flour and 10% fenugreek flour) is among the other treatments. Sensory scores of formulated value-added drinks decreased with the progression of storage time. [ABSTRACT FROM AUTHOR]

Moringa oleifera Lam. (Moringa) plant, which belongs to the Moringaceae family, is an important crop in Asia and Africa. Moringa has been investigated for its health benefits, which are related to several bioactive components found in the plant, including flavonoids, vitamins, phenolic acids, isothiocyanates, saponins, and tannins. The leaves of moringa have been researched extensively and hence proven to be effective in various chronic illnesses such as insulin resistance, hypercholesterolemia, diabetes, cancer, nonalcoholic liver disease, high blood pressure, and general inflammation. Moringa includes a variety of dietary phytonutrients, notably flavonoids, the secondary plant metabolites which have health-enhancing effects, such as avoiding damage to normal cellular DNA and stimulating the death of cancer cells, therefore reducing the prevalence of non-communicable disorders (NCDs). Flavonoids are phenolic chemicals, which are plant elements that correlate to the non-energy portion of a person's diet. Flavonoids are often removed chemically using solvents and conventional techniques that, in addition to being costly, take a long time and have an impact on the bioactivity of these substances. As a consequence, there is no universally applicable extraction procedure, and each best practice is adapted to the specific plants involved. To be selective, an extraction technique must have combined an ideal solvent or mixture of solvents with an optimum procedure. In this study, we provide information on the improved and standardized extraction process from Moringa leaf extract concerning flavonoids and its good consequences on immune system efficacy that have been documented. [ABSTRACT FROM AUTHOR]

Rye (Secale cereale L.) is widely grown, especially in areas of Europe and North America, where the soil and temperature are unfavorable for cultivating other cereals. Rye grains are distinguished by having one of the greatest levels of fiber content as compared to the other cereals commonly ingested by people. Rye is one of the best sources of nutritional and bioactive substances, and it is the second most significant raw material for bread and bakery goods after wheat. Rye is also used in many culinary products, including pasta, snack foods, breakfast cereals, and porridge. Several physicochemical processes that affect the composition, characteristics, and availability of nutrients and technologically significant components take place during rye and rye flour preparation. Different Changes impact rye flour's ability to absorb water, the dough's viscosity and structure, the bread's quality and yield, and its glycemic index. A recent trend in the milling and processing of rye is the production of more fiber and wholemeal flour. Wholemeal and dark rye flours with fine granulation are frequently produced using non-traditional, customized mill equipment. Our study aims to provide an in-depth analysis of the most recent findings about rye's compositional and technological characteristics that significantly impact its use as food. In addition, this evaluation seeks to pinpoint the most recent developments and trends in rye product development. [ABSTRACT FROM AUTHOR]

Starch nanoparticles resist digestion in the upper intestine but not in the colon. They are proven to exert prebiotic effects on the human body. Starch-based nanoparticles have generated a great interest in the food and agriculture sector due to their biocompatibility, wide array of natural sources and ease of modification. In the current study, two starch sources (rice and water chestnut) were used to synthesize nanoparticles for the encapsulation of probiotic bacteria. Obtained nanoparticles were characterized for their morphological, molecular, and structural attributes using Fourier Transform Infrared Spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and zeta sizer. Furthermore, free and nano-encapsulated probiotics were subject to simulated gastrointestinal digestion conditions. The average size of rice and water chestnut starch-based nano-capsules ranged from 309 to 427 nm. The encapsulation efficiency was recorded for rice and water chestnut starch as 89% and 95%, respectively. SEM micrographs exhibited entrapment of probiotics in wall materials. The surface of the capsules showed tiny, smooth surface polygonal granules. XRD images showed loss of crystallinity structure following encapsulation. Higher probiotic viability was recorded under simulated gastrointestinal conditions for nano-encapsulated probiotics compared to free probiotics. Conclusively, water chestnut and rice-based starch nanoparticles showed overall the best results regarding the viability of probiotics under stressed conditions. [ABSTRACT FROM AUTHOR]

The production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of "cultured," "synthetic," or "in vitro" meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems. [ABSTRACT FROM AUTHOR]

The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with combination of 2% PSE. The PSE enriched beef patties were packed (aerobically and vacuum) and kept at refrigeration temperature. The results show that higher value of TBARS and POV was found in 5 kGy aerobically packed samples at 14 day, while the lower value of TVBN was observed in 0 kGy+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total phenolic contents, ferric reducing antioxidant power and DPPH value were found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The microbial results were observed to decrease with the increase in dose of gamma radiation. The significant changes were observed in the hunter color and sensory attributes of beef patties on different treatment at storage intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma irradiation and both packaging is improved the quality, stability and antioxidants profile of enriched patties. [ABSTRACT FROM AUTHOR]

Asiatic acid (AA) is a natural aglycone of pentacyclic triterpenoids and is abundantly present in many edible and medicinal plants, including Centella Asiatica, which is a reputed herb for wound healing and neuropsychiatric disorders in many traditional medicine formulations. Asiatic acid has various pharmacological functions such as antioxidant and anti-inflammatory and controls apoptosis, which in numerous diseases credits to its medicinal impact. In preclinical trials, asiatic acid demonstrated potent antihypertensive, neuroprotective, cardioprotective, antidiabetic, antimicrobial, and antitumor behaviors. It has been shown to influence multiple enzymes, receptors, growth factors, transcription factors, apoptotic proteins, and cell signaling cascades in several in vitro and in vivo experiments. This review aims to reflect the current therapeutic potential reports and the underlying pharmacological and molecular mechanisms of asiatic acid. In various diseases, studies display Asiatic acid's polypharmacological properties, therapeutic ability, and molecular pathways. With the available research data, asiatic acid appears to be a significant multi-targeted, natural-origin polypharmacological agent for further pharmaceutical production and clinical use. Provided advantageous pharmacokinetics, protection, and effectiveness, along with commonly used modern drugs. Asiatic acid may be a potential agent or adjuvant, with a pharmacological justification for its usage in therapeutics. [ABSTRACT FROM AUTHOR]

Although quince may be the finest source of dietary fiber, it has recently been recognized that eating a healthy diet has considerable health advantages. It has a long history of usage in traditional medicine and ethnobotany and is native to the Mediterranean area and Central Asia. Its fruit has hard, bitter, and astringency of the flesh therefore its use are rare. Heat treatment affects the organoleptic and therapeutic properties. The antioxidant, antibacterial, antihemolytic, aphrodisiac, antiallergic, and anti-diabetic properties of C. oblonga flour are well documented. It is a reliable and reasonably priced natural metabolites with unique biological characteristics. The metabolic characteristics and biological ability of this species have been extensively studied. Particularly, quince leaves show promise as a natural supplier of biologically active phytonutrients and are appropriate for use in the food and drug industries. It is primarily produced for fruits and acts as a pear root. The present review highlights the chemical and biological properties of quince fruit flour in detail. [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]

Gynostemma pentaphyllum belongs to the family Cucurbitaceae which is native to China where it is also termed an immortal herb. It is an emerging herb gaining fame for its rich phytochemistry. It is loaded with superior phytochemicals with immense therapeutic potential. The key phytochemicals include saponins and sterols. Saponins are a wide class of bioactive found in Gynostemma pentaphyllum and 100 different saponins have been reported to date by different researchers in this herb. Several sterols have been demonstrated in this plant including ergostanol, sitosterol and stigmasterol. All these bioactive substances possess superior therapeutic and pharmacological properties that have been investigated in different studies as presented in this comprehensive review. Taxonomic classification, botanical description, and geographical distribution are briefly covered in the first section of this review. In contrast, the phytochemistry, therapeutic properties, and pharmacological features of Gynostemma pentaphyllum are thoroughly explained in the second section. [ABSTRACT FROM AUTHOR]

Diabetic peripheral neuropathy is one of the most prevalent complications of diabetes mellitus. It is the most common type of neuropathy characterized by decreased sensory functions in the lower extremities and substantial neuropathic pain. Based on clinical characterization, it is classified into symmetric and asymmetric neuropathy. The pathological changes and neuronal function impairment during diabetes are associated with various pathways, including polyol pathway activation, advanced glycation end-products formation, oxidative stress, protein kinase C activation, poly ADP-ribose polymerase, and hexosamine pathways. Demyelination, axonal atrophy, nerve fibre loss, reduced regeneration, and loss of neurovascular interactions are hallmarks. Although some symptomatic and supportive therapies, such as tricyclic agents, antiarrhythmics, opioid analgesics, incretin, aldose reductase, and protein kinase C inhibitors, are in practice, the outcome is not promising. To fill this gap, natural product-based therapy can prove prodigious as an effective alternative. This review aims to comprehend the available literature on the role of various biological molecules in ameliorating diabetic peripheral neuropathy. These molecules play a key role in reducing oxidative-nitrosative stress, aldose reductase activity, and neuronal apoptosis. They control glucose and HbA1c% levels and improve nerve conduction velocity, axonal regeneration, and antioxidant species (catalase, superoxide dismutase, malondialdehyde). They are known for their attenuating thermal and mechanical hyperalgesia and tactile allodynia. Therefore, there is a need to evaluate these molecules at the pre-clinical and clinical levels for efficacy. Hence, natural molecules may act as promising players against diabetic peripheral neuropathy and are a ray of hope for suffering individuals. [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]

The demand for minimally processed food is increasing across the globe. In this regard, the application of non-thermal technologies for food processing is getting more attention. The use of plasma in food processing offers promising potential owing to its different attributes including non-thermal, enzyme inactivation, removal of pesticides toxin, less damage to food, low nutritional loss, and high quality of the final products. Plasma ensures food safety by inactivation of potential pathogens without distressing the quality indices of the food. Plasma is an advanced technique that has attracted scientists and technologists because of its astonishing capacity and potential applications in food industries which include food decontamination, inactivation of food-borne pathogenic microbes, and food packaging. The present review summarizes the key factors in plasma generation, its characteristics and applications in different food industries. Furthermore, it also addresses the principles, practices and limitations of plasma application in food safety, decontamination and current knowledge on the subject matter. These application of plasma in food industries improves the nutritional and textural aspects of food materials [ABSTRACT FROM AUTHOR]

Curcumin is a phenolic pigment, naturally present in Curcuma longa species. It is a yellow active ingredient and shows a pivotal role in the modulation of biological processes resulting in the prevention of cancer particularly due to its radical scavenging activities. In gastrointestinal cancer cells, curcumin has been shown to induce cell death through apoptosis and to cause cell cycle arrest, down-regulating glycolytic enzyme expressions alongside inhibition of the matrix metalloproteinase-2 (MMP-2) promoter activity and SDF-1α-induced cell invasion. It also activates the expression of cleaved caspase-3, reduces cell viability, regulates the ratio of Bcl-2/Bax, decreases the number of cells in the proliferative G0/G1 phase and increases the number of cells in the S phase. Additionally, curcumin prevents DNA from replication during the S phase. This review discusses the chemo-preventive role of curcumin and its mechanisms against human gastrointestinal cancers to understand its activity and potential utilization as a therapeutic moiety. [ABSTRACT FROM AUTHOR]

Agro-industrial waste has proved a huge problem owing to its disposal and impact on the environment. The eco-innovative technologies are applied to utilize waste as a resource. The mandate of the current investigation was to extract and characterize the bioactive molecules with special reference to luteolin from peanut shells through different innovative extraction techniques. This study was divided into two modules, in first the extraction of polyphenols was done through conventional and ultrasonic-assisted extraction (USE) by utilizing different solvents (ethanol 80%, methanol 80%, and water) and time intervals (5, 10 and 15 min for ultrasound and 30,60 & 90 min for conventional extraction technique) alongside HPLC and amino-acid characterization of a peanut shell. The results indicated that ultrasound proved significantly (p <.05) more effective as compared to conventional extraction and among solvent ethanol performed better as compared to methanol and water. Likewise, the time at 10 min also exhibited a significant effect on Peanut shell polyphenyl yield. The resultant highest value for TPC, DPPH, ABTS, FRAP, and β-carotene in ethanol of USE at 10 min was 3.79 ± 0.1 g GAE/100 g PS, 5.05 ± 0.1, 2.13 ± 0.03, 2.97 ± 0.03 and 5.33 ± 0.04 g TE/100 g PS, respectively. The resultant moieties exhibited high Luteolin contents after HPLC characterization and ranged from 1187 mg/g in conventional and 1409 mg/g in Ultrasound extraction. Likewise, the shell exhibited a promising amount of essential and non-essential amino acids. Conclusively, the peanut shell can be valorized due to its rich phytochemicals with special reference to luteolin. [ABSTRACT FROM AUTHOR]

Maize bran is a by-product obtained after the milling of maize kernels and separated as by-product. The current research aimed to extract and characterize the arabinoxylans (AXs) and their gels from maize bran. Initially, maize bran was evaluated for its proximate composition and dietary fiber profile. Then, AXs were extracted through alkali extraction method, and in vitro gelation of AXs was performed through enzymes (laccase from Termites versicolor). Their structure was characterized through Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Further, the phenolic compounds and their activity was assessed through three different assays including diphenyl picryl hydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and ABTS+. The results regarding the chemical composition of maize bran showed that maize bran majorly comprised moisture, ash, crude fat, fiber, crude protein and nitrogen-free extract with 10.13 ± 0.46, 1.87 ± 0.15, 1.26 ± 0.26, 7.53 ± 1.00, 12.67 ± 0.75, and 66.54 ± 0.82 g/100 g of the sample. Further, dietary fiber profile showed that maize bran comprised 6.97 ± 0.5 and 35.20 ± 4.1% soluble and insoluble fractions of dietary fibers. Then, the structural characterization of maize bran through FTIR spectroscopy showed a typical spectrum and presented the peaks at different wavelengths, which was similar to structural features as described in previous studies. Surface morphology of gel through SEM showed micrographs with small pores, which according to our information was formed due to laccase (enzymes) activity. However, quantification of polyphenols including total phenolic content and total flavonoid content showed the results including 6.42 ± 0.18 GAE/g and 1.84 ± 0.66 CE/g and their activity assessed through DPPH, FRAP, and ABTS+ assays showed the values including 31.62 ± 0.16, 34.87 ± 0.18, and 14.21 ± 0.18 μmol TE/g, respectively. The results in this study showed that maize bran AXs and their gels showed an interesting trend in their structural and antioxidant potential. [ABSTRACT FROM AUTHOR]

Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotropic gelation method. Microbeads with inulin inclusion were found to be compact and smooth with the highest encapsulation efficiency (98.87%) among the rest of the treatments. Alginate-inulin-based microbeads showed the highest count (8.41log CFU) as compared to other treatment as well free cells under simulated gastrointestinal conditions. Furthermore, alginate-inulin encapsulation maintained recommended (107–108 log CFU/ml) probiotic viability in carrier food throughout the storage period. Probiotic encapsulation aids in controlling the post-acidification of the carrier product (yogurt). The results of this study indicated that the alginate-inulin-based encapsulation system has promising potential to ensure the therapeutic number of probiotics in vitro as well in carrier foods. [ABSTRACT FROM AUTHOR]

The present study was conducted to determine the effect of gamma irradiation and Asparagus racemosus on the storage stability and shelf life of shrimp patties. Gamma irradiation (3 kGy and 5 kGy) and Asparagus racemosus powder (3%) were applied to measure microbial activity, physiochemical chemical analysis, antioxidant potential, TVBN value, TBARS value, and POV of shrimp patties. The total aerobic bacteria and coliform count were reduced with the increase in irradiation dose. The DPPH and TPC were decreased with irradiation dose but addition of 3% ARP increased the values. TVBN values significantly decreased at 0 day of storage and increased with storage time. The TBARS and peroxide values (POV) howed significant increase with the increase in irradiation dose at different storage (0, 7, 14, and 21 day). The minimum changes were observed in sensory attributes (i.e. appearance, taste, odor, texture, and overall acceptability) on different treatments at storage intervals. The aim of this study showed that different doses of gamma irradiation and Asparagus Racemosus are valuable to improve the shelf stability and quality of shrimp patties. [ABSTRACT FROM AUTHOR]

Consumers demand for functional foods and nutraceutical is increasing owing to their health endorsing properties. Natural bioactive compounds are getting attention due to their health promoting potential. In addition, the extraction of these bioactive compounds is a significant industrial and technological perspectives. These bioactive moieties can be extracted via various conventional and modern methods. For instance; solid-phase extraction, solid-phase micro-extraction, and liquid-liquid extraction are considered as traditional/conventional methods. In contrast, modern eco-innovative methods for extraction such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field (PEF), supercritical fluid extraction (SFE), instant controlled pressure drop (DIC), etc. are more economical and environment friendly. Additionally, these are ever-increasing demands of energy-efficient methods for the recovery of valuable compounds. Moreover, these methods produced less wastewater and hazardous substances. Conclusively, this review highlighted the conventional and modern extraction technologies and the role of these eco-innovative technologies in achieving the goal of a sustainable food system. [ABSTRACT FROM AUTHOR]

Mutual Authentication is the initial and the most significant line of defense in any open and trusted network system. Weaknesses in mutual authentication protocol may lead to eavesdropping, unauthorized access to the tag or reader data, Denial of Service attack, counterfeiting attack, de-synchronization attack, location tracking, cloning attack, timing attack, man-in-the-middle attack, spoofing attack, and many more. As a result of continuous focus on research of mutual authentication protocols for Radio Frequency Identification (RFID) systems, numerous solutions to address the security issues of RFID system have been proposed. A Comprehensive survey of existing state-of-the-art RFID mutual authentication protocols is presented in this paper. The ultimate objective of this survey paper is to categorize the existing RFID mutual authentication protocols on the basis of their working principle along with their strengths and weaknesses. This categorization of RFID mutual authentication protocols will be beneficial for new researchers to have a quick overview and understanding of the domain and will serve as an input to devise more effective and efficient algorithms for RFID mutual authentication. [ABSTRACT FROM AUTHOR]

The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents (i.e. ethanol, methanol and water). Furthermore, the functional ingredients, namely, catechins and theaflavins were isolated by solvent partition method from green and black tea, respectively. In addition, the extracts and isolates were analyzed for their total phenolic and antioxidant profile using various spectrophotometric assays. For the quantification of theaflavins and catechins, a reverse phase HPLC system was used. Results showed that ultrasound (P >.005) proved more effectual for the extraction and isolation of polyphenols (757.33 mg/100 g GAE) from the tested materials among the other extraction techniques (741.66 mg/100 g GAE). Likewise, green tea showed better performance than the rest and in solvents ethanol performed better as compared to their counter parts. Similarly, the isolates showed higher antioxidant potential as compared to their extracts and order of effectiveness was catechins > theaflavins > Ginger freeze dried extract (GFDE). [ABSTRACT FROM AUTHOR]

The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter's color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage. [ABSTRACT FROM AUTHOR]

Household food security is a major issue in developing countries like Pakistan. Despite significant breakthroughs in grain production within the country, the problem of food availability and utilization persists. Diet is one of the most potent determinants of nutritional condition. The dietary intake method has been utilized to determine the food security status of households, which depends on various factors. There are no automatic and user-friendly methods available to decide food security status, which is generally determined by manually calculating calorie intakes. Due to its high performance and precision, machine learning holds major significance. In this paper, the status of food security has been examined by applying machine learning algorithms, namely, support vector machine, naïve Bayes, k-nearest neighbors, random forest, logistic regression, and neural network, on survey data of households for best predicting the status. A food analysis (FA) app has been developed to automatically predict the FAO status of a household's food security by implementing the random forest model that found higher precision among algorithms. Additionally, the proposed mobile app will also be helpful for collecting the households' data. Furthermore, the objective of the study was to enhance food security awareness among individuals. [ABSTRACT FROM AUTHOR]

Brain is a central and pivotal organ of human body containing the highest lipids content next to adipose tissue. It works as a monitor for the whole body and needs an adequate supply of energy to maintain its physiological activities. This high demand of energy in the brain is chiefly maintained by the lipids along with its reservoirs. Thus, the lipid metabolism is also an important for the proper development and function of the brain. Being a prominent part of the brain, lipids play a vast number of physiological activities within the brain starting from the structural development, impulse conduction, insulation, neurogenesis, synaptogenesis, myelin sheath formation and finally to act as the signaling molecules. Interestingly, lipids bilayer also maintains the structural integrity for the physiological functions of protein. Thus, in light to all of these activities, lipids and its metabolism can be attributed pivotal for brain health and its activities. Decisively, the impaired/altered metabolism of lipids and its intermediates puts forward a key step in the progression of different brain ailments including neurodegenerative, neurological and neuropsychiatry disorders. Depending on their associated underlying pathways, they serve as the potential biomarkers of these disorders and are considered as necessary diagnostic tools. The present review discusses the role and level of altered lipids metabolism in brain diseases including neurodegenerative diseases, neurological diseases, and neuropsychiatric diseases. Moreover, the possible mechanisms of altered level of lipids and their metabolites have also been discussed in detail. [ABSTRACT FROM AUTHOR]

Among the many available online job searching solutions, very limited are proposed for non-literate users. The available solutions have tested the possibilities using static web pages which are not applicable in the real world for non-literate users because of the dynamism of the real world. In this research, a dynamic job search solution is presented for non-literate users of Pakistan. User Interface (UI) requirements were identified through an extensive literature review. The culturally specific content in the form of hand-drawn sketches, voice feedback, semi-illustrations was identified and incorporated in the job seekers (non-literate) module. The same module was evaluated by the non-literate and semi-literate participants in a field study as per the usability specification defined by ISO-9241-11. The results have shown that non-literate users could search for a job efficiently in the minimum task completion time as compared to the time reported in the previous literature. They were satisfied and motivated to use the website again to search for jobs. The results indicate a potential for designing ICT-based solutions to provide services to the non-literate users in developing countries. [ABSTRACT FROM AUTHOR]

The current project was planned for the extraction and characterization of the bioactive moieties from coriander seed (CS), black cumin seed (BCS), and fenugreek seed (FS) with special reference to their synergistic effect. Purposely, the solvent extraction method was applied by using the water and aqueous methanol (70:30 v/v) at constant temperature (40°C) for 7 h. For the estimation of antioxidant profile of resultant extracts, the indices such as total phenolic content (TPC), total flavonoid content (TFC), DPPH (1,1-diphenyl-2-picrylhydrazyl), β-carotene bleaching assay, FRAP (ferric reducing antioxidant power), and ABTS (2,2′-azino-bis,3-ethylbenzothiazoline-6-sulfonic acid) assay were adapted. Moreover, high performance liquid chromatography (HPLC) characterization of the extracts was also carried out for their active ingredients estimation. The results indicated that the combination of spices in some treatments exhibited more antioxidant activity as compared to their single one. The maximum TPC, TFC, DPPH, β-carotene bleaching assay, FRAP, and ABTS assay were exhibited by methanolic extract of T2 (BCS) as 292.5 ± 9.14 (mgGAE/100 g), 188.8 ± 5.69 (mgQE/100 g), 46.3 ± 0.32 (IC50 μg/ml), 76.96 ± 0.81 (%), 5.53 ± 0.08 (mg/TEg), and 67.18 ± 0.82 (μmolTE/g), respectively, followed by T4 (combination of CS and BCS) as 290.5 ± 8.54 (mgGAE/100 g), 184.2 ± 5.88 (mgQE/100 g), 48.2 ± 0.48 (IC50 μg/ml), 75.62 ± 0.87 (%), 5.49 ± 0.04 (mg/TEg), and 64.56 ± 0.46 (μmolTE/g) values for respective parameters, whilst least was observed in T6 (combination of BCS and FS) of respective antioxidant indices as 287.2 ± 9.57 (mgGAE/100 g), 175.9 ± 5.79 (mgQE/100 g), 50.7 ± 0.96 (IC50 μg/ml), 73.24 ± 0.59 (%), 5.40 ± 0.09 (mg/TEg), and 61.96 ± 0.58 (μmolTE/g). Moreover, HPLC characterization conforms to the presence of thymoquinone, diosgenin, and phenolic acids, including (chlorogenic acid, caffeic acid, and kaempferol) in BCS, FS, and CS, respectively. Conclusively, spices extraction was dependent upon the type of solvent and showed promising antioxidant potential not only alone but also in their combinations thus can be utilized for mitigating the oxidative-stress-related maladies. [ABSTRACT FROM AUTHOR]

This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter's parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter's colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat. [ABSTRACT FROM AUTHOR]

This review paper describes a novel approach to plant cultivation under soil-less culture. At present, global climate change is expected to raise the risk of frequent drought. Agriculture is in a phase of major change around the world and dealing with serious problems. In future, it would be difficult task to provide a fresh and clean food supply for the fast-growing population using traditional agriculture. Under such circumstances, the soil-less cultivation is the alternative technology to adapt effectively. The soil-less system associated with the Hydroponic and Aeroponics system. In the aeroponics system, plant roots are hanging in the artificially provided plastic holder and foam material replacement of the soil under controlled conditions. The roots are allowed to dangle freely and openly in the air. However, the nutrient rich-water deliver with atomization nozzles. The nozzles create a fine spray mist of different droplet size at intermittently or continuously. This review concludes that aeroponics system is considered the best plant growing method for food security and sustainable development. The system has shown some promising returns in various countries and recommended as the most efficient, useful, significant, economical and convenient plant growing system then soil and other soil-less methods. [ABSTRACT FROM AUTHOR]