Search

Lipid fractions that are extracted from condiments have a wide array of biological potential and are commonly utilized for medicinal and culinary applications. This investigation aims at determining the antimicrobial potential of lipid fractions isolated using two different solvent systems against five foodborne pathogens. The antibacterial efficacy was tested after 0, 1, 2, 3 and 24 h of incubation with the active agent. The leakage of cellular content was assessed at 1 and 2 h of incubation. Scanning electron microscope (SEM) images were obtained after 18 h of contact time with lipid fractions at their minimum inhibitory concentration (MIC). From the results obtained from time-kill and cell constituents release tests, it could be concluded that during 3 and 1 h of incubation, the lipid fractions were more potent against Gram-negative isolates (Escherichia coli ATCC 8739). However, prolonged incubation with the active agent inhibited Gram-positive isolate, i.e. Listeria monocytogenes ATCC 13932. SEM images of treated microorganisms also confirmed the inhibitory action of selected lipid fractions against all the tested pathogens. The cellular morphology of the bacteria was completely altered after 18 h of incubation with the lipid fractions. The results of the present study corroborate significant inhibitory effects and disruption in bacterial cell integrity following prolonged incubation with these lipid fractions. The results also affirm the use of the tested lipid fractions in food systems. [ABSTRACT FROM AUTHOR]

Lipid fraction from four different culinary condiments namely black seed (Nigella sativa), fennel seeds (Foeniculum vulgare), bay leaf (Laurus nobilis) and coriander seeds (Coriandrum sativum) were investigated for total phenolic content, antioxidant activity, total flavonoid content, total flavonol content and antibacterial attributes. Antimicrobial properties were determined against food-borne bacteria through agar well diffusion, drop agar diffusion, macrobroth dilution with simultaneous determination of their minimum inhibitory concentrations (MIC) and changes in cellular morphology was analyzed through Scanning electron microscopy. Generally, ethanolic lipid fractions were more effective bioactively as compared to methanolic EOs. Parallel results were obtained for antibacterial activities with the highest antibacterial activities exhibited by ethanolic EOs. The results positively support the use of these lipid fractions in generating new systems to inhibit bacterial growth, extend the shelf life and enhance the safety of the packaged food product. The examined oils can also be used for therapeutic purposes. [ABSTRACT FROM AUTHOR]

Importance of starches for diversified industries can never be neglected. This biopolymer plays a vital role in food, nonfood and pharmaceutical industries. However, native starches require modification (both physical and chemical) to improve its functional traits. Physical modifications are nowadays preferable as these starches could be labelled as "Natural or Clean". Unmodified starches require heating to solubilize at room temperature. Whereas pregel starches overcome this limitation by dissolving at room temperature. Pregelatinized/cold water soluble/instant starches refer to the class of physically modified starches that hydrate, without heating providing instant viscosity and smooth texture when dissolved in cold water. Physical and chemical attributes could be achieved without affecting nutritional and organoleptic attributes. Different techniques like alcoholic-alkaline method, drum drying, extrusion and autoclaving are used for preparing pregels. Among all techniques, alcoholic-alkaline method has a higher edge over remaining methods adopted for preparing pregels due to superior thermal tolerance and enhanced viscosity. Instant starches/pregels impart unique functional characteristics that are desirable for various food products. These starches also preclude the heating step and could be dissolved at room temperature giving instant viscosity. These physically modified pregelatinized starches could be utilized in different food products as fat replacers, gluten substitute, coating agents, thickeners and as texture modifiers. This mini-review aims to give a brief overview of different methods used for preparation of pregels along with its properties and applications in food products. [ABSTRACT FROM AUTHOR]

Objective: To compare the occurrence and to determine relationship of dietary practices with hypertension between housewives and working women.., Methods: The cross-sectional study was conducted at Karachi University and Dow University of Health Sciences, Karachi, from January to April 2015, and comprised working women and housewives who were enrolled using convenient sampling. Data was collected on consumption of fruits, vegetables, poultry/fish and fast food. Blood pressure and body mass index were noted and interpreted according to World Health Organisation classification for Asian population. Normal reference range of blood pressure was taken as Systolic100-120mmHg, Diastolic 60-90 mmHg, and mean value as 120/80mmHg. Data analysis was done using SPSS17., Results: There were 600 subjects; with 300(50%) housewives and as many working women. Mean age of housewives was 35.56}7.53 years, and that of employed women 35.44}6.65 years. Among the housewives, 96(32%) had normal blood pressure while the corresponding number in the other group was 198(66%) (p<0.001). In terms of relationship body mass index with hypertension, out of the 204(68%) hypertensive housewives, 90(44.1%) were overweight, and of the 102 hypertensive working women, 40(39.23%) had normal weight range. Most housewives reported a sedentary lifestyle as opposed to working women (p<0.001).., Conclusions: Being a housewife was in itself found to be a contributing factor in hypertensive disorders.

Objective: To compare awareness of osteoporosis and its associated risks among working women and housewives., Methods: This cross-sectional study was conducted at Karachi University and Dow University of Health Sciences, Karachi, from January to April 2015, and comprised working women and housewives who were enrolled using convenience sampling. Data was collected on awareness, dairy, fruit, vegetable, poultry/fish consumption as well as exercise, diagnosis and treatment taken for deficiency of vitamin D. Weight, height and body mass index were noted. Analysis was done using SPSS 17., Results: Of the 600 participants, 300(50%) were housewives and 300(50%) were working women. Significant differences were observed in marriage years, number of children and income (p <0.05). Body mass index of groups demonstrated that more working women were within normal range weight than housewives (p<0.05). Fewer housewives had awareness about osteoporosis and the majority of them had a sedentary lifestyle (p<0.001). More housewives were diagnosed with vitamin D deficiency and were prescribed for treatment (p<0.001). Dairy and vegetable consumption was found comparable while fruits and poultry/ fish intake was better in working women (p<0.05). Since the subjects in both groups had no regular exercise programme, therefore the overall results were insignificant (p>0.05)., Conclusions: Greater number of working women had awareness of osteoporosis.

Objective: To compare levels of depression and locate difference in effects of dietary practices on depression severity in housewives and working women., Methods: This comparative, cross-sectional study was conducted at the University of Karachi and the Dow University of Health Sciences, Karachi, from January to April 2015. Convenient sampling method was used. Participants included educated women, comprising housewives and working women aged 35-45 years. A structured questionnaire was used to collect data about participants' dietary habits. Depression levels were recorded through Patient Health Questionnaire-9 questionnaire. SPSS 21 was used for data analysis., Results: Of the 600 participants, 300(50%) were housewives and 300(50%) were working women. The mean age of housewives was 35.56±7.53 years and that of working women was 35.44±6.65 years (p=0.827). Study outcomes revealed that dietary habits influenced severity of depression. In none/minimal category, most women in both study groups were those who were taking 3 meals [18(14.5%) housewives and 114(52.8%) working women], 8 or more glasses of water [16(16%) housewives and 94(48%) working women]and fast food rarely[20(12%) housewives and76(44.7%) working women]. A high number of women with minimal depression were witnessed among participants who rarely consumed vegetables [16(13.1%) housewives and 50(42.4%) working women]. Considering overall depression, a large number of housewives showed moderate depression, i.e. 156(52%). On the contrary, the number of working women showing minimal depression was 142(47.3%) compared to 30(17.4%) housewives (p<0.001)., Conclusions: Although housewives were more depressed than working women, the highest number of participants with none or minimal depression in both study groups were those who had better dietary practices.

Objective: To identify major dietary patterns and examine their association with anthropometric, lifestyle and socio-economic factors among women belonging to different communities living in Karachi., Methods: This cross-sectional study was conducted in Karachi from June 2014 to August 2015, and comprised women of Aga Khani, Dawoodi Bohra and Memon communities. Dietary data was collected through a 108-item food frequency questionnaire and dietary patterns were derived by factor analysis. Three dietary patterns were extracted: processed, mixed and traditional. SPSS 20 was used for data analysis., Results: Of the 322 participants, 108(33.54%) belonged to the Aga Khani community, and 107(33.23%) each to Dawoodi Bohra and Memon communities. Moreover, 58(53.7%), 39(36.4%) and 25(23.4%) in the three groups, respectively, had a university degree. Besides, 44(40.7%) women belonging to the Aga Khani community were married, compared to 53(49.5%) and 37(34.6%) in Dawoodi Bohra and Memon communities. The mean factor loading for mixed food pattern was 0.24 among women of the Aga Khani community, whereas respective values for Dawoodi Bohra and Memon communities were 0.005 and -0.25. The mean factor loading for traditional pattern was 0.77 in the Dawoodi Bohra community, in contrast to -0.24 and -0.52 among women belonging to Memon and Aga Khan communities. Processed food pattern was negatively associated with age in the Aga Khani community (p<0.001) and Dawoodi Bohra community (p=0.010). Mixed food pattern was positively associated with family size in the Aga Khani community (p=0.007), with watching television for 1-3 hours (p=0.007) and higher family income in the Dawoodi Bohra community (p=0.009). Traditional food pattern depicted a positive association for watching television >1-3 hours/day (p=0.028) and total calorie consumption/day (p=0.008) in Dawoodi Bohra community. A negative trend was noted for watching television (1-3 hours/day p=0.020; >3hours/day p=0.004) and physical inactivity (p=0.039) in the Memon community., Conclusions: Lifestyle and socio-economic variables were found to be associated with dietary patterns in all communities.