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Grapes are sprayed with an array of agro-chemicals to eliminate the danger of damaging pests that demands a strategic post-harvest storage. Modified atmospheric storage (MAS) using treatments T0 at 10 °C and 'T0 at 20 °C, both with 0 % carbon dioxide while T1 at 10 °C and T2 at 20 °C, both with 10% carbon dioxide, were applied for 3 doses (recommended dose, double than recommended and triple dose) of pesticides on two varieties of grapes under field conditions. Samples were taken at 0th day, 3rd day, 7th day, 15th day, 20th day, 25thday, 30th day and 33rd day intervals from MAS and were extracted using acetonitrile (ACN) and cleaned up by florisil adsorbent column. High performance liquid chromatography (HPLC), equipped with diode array detector, ODS-Hypersil C-18 column was used to separate and quantify the pesticides by employing ACN-MeOH mobile phase with a flow rate of 1 mL min−1 in gradient mode. Mathematical model (Yt = Y0e−kt) was applied on average of all doses, which fitted best to the first order kinetics. Half-lives (HLs-50% of residues decayed) and DT90 (90% of residues decayed) values were also calculated. Regarding HLs of acetamiprid, best treatments were T1 and T2 where T1 (7.51) and T2 (4.02) presented good decay at low temperature when CO2 was used in combination and also reported good shelf stability of grapes. Likewise, the trend was witnessed from cymoxanil and difenconazole pesticides and grape varieties. Moreover, black grape variety indicated more degradation of residues as compared to perlette, which could be attributed to its acidity, composition and anatomical structure. Hence, MAS is a practicable approach not only to enhance the shelf life of produce but also for dissipation of field applied agro-chemicals. [ABSTRACT FROM AUTHOR]

Summary: This review article explores recent advancements in converting cheese whey (CW) into high‐value‐added products, focusing on producing biofuels, bioelectricity and different whey‐based food items, as well as other potential uses. Additionally, new integrated reutilising strategies are proposed to utilise CW to develop innovative products with various applications, mainly focusing on sustainable alternatives at the industrial level. CW could be utilised with the help of different processes, for example separation of main protein components from cheese whey, like separation and purification of α‐lactalbumin, production of polysaccharides (lactose and lactulose), volatile fatty acids (VFAs), other organic acids and bioethanol. Besides these products, CW could also be utilised in the fermentation process, in the production of alcoholic drinks (whey sprite and white whisky), in the production of whey protein concentrate and as poultry feed. Biotechnological approaches for whey utilisation are the most recent alternatives. They can produce important products for the industries, such as whey‐based products, bioplastics, biofuels, bioelectricity, organic acids, bioactive compounds and whey‐based food items. [ABSTRACT FROM AUTHOR]

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

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting physical, functional and structural properties of myofibrillar proteins during frozen storage of surimi. Sucrose, sorbitol, polydextrose, lactitol, maltodextrin, litesse, sodium lactate, trehalose and phosphates are among the most-studied cryoprotectants used in the storage of surimi. These antifreezing agents reduce viscosity, improve moisture retention and enhance the protein stability during frozen storage. These factors are inevitably modified as the consequences on the surimi quality and the preservation of myofibrillar proteins from aggregation. This review highlights the preserving role of cryoprotectants on physical, functional and structural changes in surimi. Furthermore, it also discusses about the effect of different components on the quality of surimi gel and a comprehensive discussion on factors affecting the quality of surimi gel such as physicochemical properties, fish species and storage conditions. [ABSTRACT FROM AUTHOR]

Harvest maturity was specified for 'Langra', 'Dusehri' and 'S.B. Chaunsa' mango varieties with 1-methylcyclopropene (1-MCP) application for preserving maximum postharvest quality of mango during low temperature storage (30 days). 1-MCP was applied at 0, 250, 500, 1000 and 2000 nL·L-1 concentration. Ripening indices were observed of each variety at every 10th day for mature green (M1) and sprung (M2) maturity stages. Total soluble solids (TSS) and titratable acidity (TA) decreased with the passage of time, while 1-MCP treated fruit retained higher TSS and TA during storage. Rate of respiration (mmoles CO2·kg-1·h-1) increased gradually till climacteric rise occurred but less peak height was observed at M1 under 1-MCP application. Physiological weight loss (%) of 1-MCP treated fruit reduced, resultantly less wilting and skin shriveling was observed at M1. Peel color changes in control treatment was rapid (yellow color with black spots) with increased ripening index at M2 stage. Peel color of 'Langra' mango remained green among treatments, while fruit of 'Dusehri' and 'S.B. Chaunsa'when subjected to 1-MCP showed least color score (51 to 75 % yellowing) at M1 and M2, respectively. 1-MCP delayed ripening of mango fruit at low to moderately high concentration depending upon the fruit variety for 15 (M2) to 20 days (M1). 'Langra' mango showed best response to 500 while 'Dusehri' and 'S.B. Chaunsa' varieties at 1000 nL·L-1 concentration of 1-MCP. It can be concluded that 1-MCP in combination with other postharvest strategies found effective in maintaining good keeping quality of mango when fruit harvested at mature green stage (M1). [ABSTRACT FROM AUTHOR]

Milk is a highly nutritious and valuable food throughout the world. A major portion of its production is wasted due to low processing rate and if processed then the high temperature affects its nutritional quality. This study was specifically designed to process buffalo milk by ultraviolet (UV) radiation and checking its effect on the fatty acid profile of the milk as compared to heat treatment. Two variables were used each at three levels that were UV intensity (1780uW/cm², 2300uW/cm² and 3000uW/cm²) and time duration (5min, 10min, 15min). The results of these UV treatments were compared with the thermal treatment (82oC for 15 seconds). It was observed that the heat treatment had a significant effect on the Total Solids changed from 15.88-18.57%), total fat (changed from 6.35-6.78%) and Solids not fat (changed from 9.61-10.63%) content of the milk. Whereas, the heat treatment had non-significant effect on the pH (changed from 7.11-7.32) and titratable acidity (changed from 0.09-0.08) of the milk. Fatty acid profile was also significantly affected by heat treatment as a lot of isomerization took place that also caused the increase in the trans fatty acids (content of Linoleic acid trans increased from 0.14 to 0.45). Oxidation was also responsible for the changed fatty acid profile of the buffalo milk. Whereas, UV light treatment did not affect the fatty acid profile of the milk significantly. Sensory characteristics of the milk were significantly changed by the action of the heat treatment as compared to the UV treatments that did not have any impact on the sensory characteristics of the milk. Conclusively, the UV treatment had far better results on the physicochemical properties and fatty acid profile of the milk as compared to the heat treatment. [ABSTRACT FROM AUTHOR]

Pesticides are applied on grapevines to combat various pests which are catastrophic for grapes and cause menace for farmers. Hence, to investigate the fate of difenconazole and cymoxanil their supervised trial was conducted on 2 grape varieties with 3 doses of each. Perlette variety is elliptical and sweet in taste with greenish color whereas black grapes are round and have blackish appearance with sweet and sour taste. Moreover, black grape has thick skin as compared to perlette. The residues (mg Kg-1) of cymoxanil dissipated from 2.44±0.11 to 0.18±0.02 at recommended dose (RD), 3.08±0.25 to 0.21±0.02 at double dose (DD) and 5.70±0.29 to 0.26±0.02 at triple dose (TD) on perlette while 2.42±0.14 to 0.078±0.007 at RD, 3.45±0.28 to 0.003±0.001 at DD and 5.71±0.28 to 0.083±0.008 at TD on black grape, correspondingly showing greater dissipation. Similar trend was witnessed from perlette where difenconazole residues (mg Kg-1) dissipated from 9.41±0.24 to 0.45±0.03 at RD, 15.98±1.42 to 0.66±0.023 at DD while 23.93±0.31 to 0.74±0.040 at TD. Nonetheless, on black grapes difenconazole disappeared more as compared to perlette from initial to final residues (mg Kg-1) i.e.9.64±0.21 to 0.26±0.015 at RD, 16.13±0.42 to 0.53±0.048 at DD but 24.15±1.57 to 0.026±0.002 at TD, respectively. Mathematical first order model having exponential decay was best fitted to forestated residues where allied parameters (half-life, end point identifier i.e. DT90) were calculated for both varieties and pesticides. Cymoxanil dissipated earlier than difenconazole and black grapes represented excellent pesticide loss than perlette. [ABSTRACT FROM AUTHOR]

The objective of the current research was to assess the optimal extraction conditions with respect to ethanol concentration and time to recover betalains from red beetroot (Beta vulgaris L.). Purposely, betalains were extracted from beetroot using water and ethanol based solvent modules at three different time intervals i.e., 20, 40 and 60 min and the obtained extracts were analyzed for betacyanins, betaxanthins and total betalains. The obtained data was further analyzed using three level-two factor central composite design using response surface methodology. The data was fitted to second order polynomial equation by applying multiple regression analysis. The optimal conditions were obtained using maximum desirability function that found to be 31.03, 45.01 and 35.34% aqueous ethanol for betacyanins, betaxanthins and total betalains, respectively whilst, optimum extraction time was recorded to be around 43 min. The experimental values were close to the predicted values that proves the adequacy of the model employed. It was suggested that aqueous-ethanol is suitable for maximal recovery of beetroot betalains instead of ethanol or water as a sole solvent. [ABSTRACT FROM AUTHOR]

Date fruits have ample amount of beneficial minerals but owing to diverse causes may contract with heavy metals and contaminants during field, processing, or transportation posing health challenges to consumers. Hence, current research explored the toxic heavy metals (Al, As, Cr, Pb, Cd, and Sb) levels in seven date varieties (Sakay Mabroum, Sakay Normal, Rashadya Al-qaseem, Barny Al-Madina, Eklas Al-Hassa, Safawy Al-Madina, Kadary) collected from different locations of Saudi Arabia by applying inductively coupled plasma optical emission spectroscopy. Mean values of heavy metals were calculated and expressed. Most of the heavy metals with the exception of As, Pb, and Cd are within safe limit with respect to maximum allowable levels (MAL) in some date cultivars. Estimated daily intake (EDI) of heavy metals through dates consumption (100 gram/person/day) for As and Pb exceeded the Provisional maximum tolerable daily intake from some locations. Although Cd content was exceeding MAL; however, its EDI is well within safe limits of Provisional maximum tolerable daily intake. From EDI data, hazard risk index was also calculated, which predicted that both As and Pb can pose potential health hazards to dates consumers in Saudi Arabia. However, Pb contributed greater health risks due to date fruit consumption as compared to Arsenic. [ABSTRACT FROM AUTHOR]

1-Methylcyclopropene (1-MCP) was used as an ethylene antagonistic in the present research to suppress the ethylene induced ripening and preserve the post-harvest quality of guava. Physiologically mature guava (cvs. 'Gola' and 'Surahi') were exposed to 1-MCP with different levels (0, 200, 500 and 800 nL·L-1). Samples were held at 10°C and 80% RH and ripening indices were measured every 6 days for 1 month. The patterns for soluble solids and ethylene were typical of climacteric fruit for both cultivars. Results illustrated that ripening advanced rapidly for the fruits without 1-MCP. 1-MCP significantly reduced the weight loss, which was higher in 'Gola' compared to 'Surahi'. Control fruits started to decay at day 12, whereas, treated decayed on day 18. Low to intermediate levels of 1-MCP was effective in preserving desirable firmness. Control fruits showed change in Hue angle from yellowish green to ripe yellow at 6th day compared to 1-MCP treated which delayed the color change to 12-18 days. The data suggest that dose levels of 1-MCP below 800 nL·L-1 were not sufficient to saturate the response to 1-MCP. [ABSTRACT FROM AUTHOR]

The aim of this research was to isolate lactic acid bacterial (LAB) strains, characterize them and classify the bacteriocin producing LAB strain from indigenous dairy sources. Antimicrobial potential of LAB strain was tested against L. monocytogens. The antimicrobial compound was also tested for maintaining the decreased colony forming unit (CFU) for minimally processed vegetables like carrots, cabbage and lettuce in second phase of the research. The initial identification was based on conventional morphological and biochemical analysis while the final confirmation was done by utilizing advanced molecular tools. Prior to all these manipulations the growth conditions were carefully optimized for the respective strains. The study finally led us to conclude that Lactococcus lactis subsp. lactis was the most abundant type of lactic acid bacteria found in indigenous dairy products (sour cream and cheese) samples studied. A bacteriocin (Lacticin SC07) produced during the growth of Lactococcus lactis subsp. lactis was purified partially by using biochemical technique ammonium sulfate precipitation in different percentages (60% and 80%). These precipitations lead to a 437-fold increase in total lacticin SC07 activity. SDS-PAGE electrophoretic pattern of lacticin showed that it is a single peptide band of 1.7 kDa. But, 3.7 kDa dimers also showing lacticin SC07 activity. The findings of my research revealed that the isolated LAB strain has good potential for bacteriocin production and antimicrobial potential that exerts in the usage of this bacteriocin (lacticinSC07) as a natural preservative in minimally processed vegetable industry. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of low pulsed electric field (LPEF, 2.5 kV, 200 Hz and 20 μs) and high pulsed electric field (HPEF, 10 kV, 200 Hz and 20 μs) on the levels of 40 macro- and micro-minerals in raw and cooked cold-boned beef loins at 1 and 14 days of post-treatment and in chicken breasts at 1 and 4 days. PEF treatment reduced the concentration of Ca (P < 0.01), Na (P < 0.001) and Mg (P < 0.03) and increased the concentration of Cr (P < 0.01) in beef compared to non-treated controls. HPEF chicken breast treated samples had significantly (P < 0.001) higher Ni concentration than LPEF and control samples that were not different from both treatment groups. Both LPEF and HPEF treated chicken samples had higher Cu concentrations than control samples. The results suggest that PEF treatment of meat can result in the release of elements from the PEF electrodes and contribute to the mineral status of beef and chicken meat samples. PEF appears to have a differential effect on mineral content according to the type of meat. The nutritional and safety consequences of these effects need to be evaluated. [ABSTRACT FROM AUTHOR]

This research work was designed to estimate the gradually increasing use of insecticides on vegetables to create awareness among the consumers regarding their insecticide residues. The main aim of this study is to highlight the harmful effects of insecticides in comparison with dietary intake assessment of vegetables. In this regard, total 180 (n = 60x3) samples of okra (Abelmoschus esculentus) and eggplant (Solanum melongena) comprising of 30 samples vegetable were collected from the peri-urban farming system of Multan, Faisalabad and Gujranwala to assess insecticide residues along with their dietary intake assessment. The selected samples were quantified for the insecticide residues by using High Performance Liquid Chromatography (HPLC) technique equipped with UV/Visible detector. Results revealed that imidacloprid residues found in eggplant (0.226 mg Kg-1) and okra (0.176 mg Kg-1) from Multan region were greater than the residues reported from Gujranwala and Faisalabad. Out of all analyzed samples for imidacloprid and acetamaprid residues, 58% and 65% samples contained detectable residues respectively. Whereas 10% and 15% samples exceeded their maximum residue limits (MRLs) established by European Commission. Dietary intake assessment for imidacloprid and acetamiprid was calculated as per their maximum permissible intake (MPI) values i.e. 3.84 and 4.48 mg person-1day-1, respectively, which revealed that although a reasonable proportion of samples exceeded MRLs but their consumption was found within safe limit. [ABSTRACT FROM AUTHOR]

The present research investigated the effects of pulsed electric fields (PEF), low PEF (LPEF, 2.5 kV, 200 Hz and 20 μs) and high PEF (HPEF, 10 kV, 200 Hz and 20 μs), on the quality of chicken breast at 1 and 4 days post-treatment and on the concentrations of minerals (phosphorus, iron, zinc and potassium) in raw and cooked samples. HPEF increased ( P < 0.001) the temperature of the chicken breasts. The shear force of chicken breasts was not affected by treatment and post-treatment storage time and their interaction ( P > 0.05). The concentrations of P, K, and Zn were decreased by cooking ( P < 0.001) only. The concentration of Fe was not affected by treatment, storage time, or cooking. Both LPEF and HPEF treatments did not have negative effects on the quality of chicken breast, indicating that PEF processing of chicken breast does not have a negative impact on the quality. [ABSTRACT FROM AUTHOR]

The present research investigated the effects of low PEF (LPEF, 2.5 kV, 200 Hz and 20 μs) and high PEF (HPEF, 10 kV, 200 Hz and 20 μs) on the quality of cold-boned beef loins at 1 and 14 days of post-treatment. HPEF increased ( P < 0.001) the temperature of the beef M. longissimus et lumborum (LL) samples. HPEF samples had higher ( P = 0.007) shear force than LPEF samples and control samples were not different from either. HPEF beef LL samples had higher L* values and lower a* values ( P < 0.001) compared to LPEF and control samples. Higher lipid oxidation ( P = 0.013) was found in HPEF samples compared to LPEF samples. Lower ( P < 0.01) P, K and Fe concentrations were found in HPEF samples compared to LPEF samples. The results suggest that high intensity PEF treatment can negatively affect the quality of beef. [ABSTRACT FROM AUTHOR]

Low sugars and light frying color are key traits to be observed during storage while assorting the potatoes for chips/fries preparation. Selecting the best cultivars reflects an important element for effective and economical processing by the industry. Six commercial potato cultivars were selected to evaluate their behavior and chipping potential regarding sugar accumulation during storage for a period of 160 days at various temperatures (3, 7 and 11°C). All the temperatures posed significant effect on sugar contents during storage however, high sugar accumulation was noticed at 3°C for all the cultivars ranged from 29.03 to 255.38 for glucose, 26.78 to 253.11 for fructose and 55.33 to 114.45 mg100-1 g fresh weight for sucrose. Storage at 11°C had least effect on sugar accumulation than 3°C and 7°C. Chips color was used as an index to evaluate the processing quality as well as sugar accumulation. At the end of storage, sugar accumulation and chips color were found in order of (low to high) Lady Rosetta < Hermes < Crozo < Asterix < Santé < Kuroda. Consequently, significant variability among the cultivars was observed whereas Lady Rosetta (golden yellow), Hermes (slightly yellow) and Crozo (yellow) were found to be the most suitable cultivars for fries/chips preparation. [ABSTRACT FROM AUTHOR]

Volatile compounds in fermented sourdoughs were formed by using starter cultures [Lactobacillus brevis (St-I), Lactobacillus fermentum (St-II) and Lactobacillus plantarum (St-III)] along with control starter culture (Saccharomyces cerevisiae). Sourdough samples were obtained by fermenting the dough with starter cultures at different fermentation times (12, 18 and 24 hrs). Furthermore, the fermented samples were analyzed for pH, total titratable acidity (TTA), organic acids, sugars and volatile compounds. From the results, it is noticed that the pH decreased as a function of fermentation time in all starter cultures and maximum pH drop was observed in St-II after 24 h of fermentation followed by St-I at the same time interval. However, least drop in pH was recorded in the control starter culture. Moreover, highest TTA (10.30%) was produced by St-I after 24 h of fermentation followed by the same culture at 18 h of fermentation (9.90%). Conversely, the control samples yielded lowest TTA. In case of organic acids and sugars after evaluating by HPLC depicted that St-I gave more concentrations of sugar fractions (maltose and fructose) and St-II produce higher concentrations of organic acids, all sugar contents and organic acids increased with passage of time. Sourdough samples were analyzed for volatile compounds by GC-MS through headspace analysis. Sourdough produced by the addition of starter cultures yielded 1-hexanol, hexanal, octanal and ethyl acetate in general whereas, diacetyl was produced in St-III ferments only. [ABSTRACT FROM AUTHOR]

Processing industry needs continuous supply of tubers for fries/chips preparation throughout the year. Storage is obligatory to meet the increasing demand of population. Objective of this study was to evaluate the processing and quality characteristics of different potato cultivars (Lady Rosetta, Santé, Hermes, Crozo, Kuroda and Asterix) during storage with 75-80% relative humidity for the period of 160 days at various temperatures (3°C, 7°C, 11°C). Quality parameters such as specific gravity, sprouting, weight loss, dry matter, starch content, ascorbic acid, sugar content and invertase enzyme activity were determined to estimate the processing potential of each cultivar. High Performance Liquid Chromatography (HPLC) equipped with amino (NH2) column and Refractive Index Detector (RID) was used for the identification and quantification of sugars. The findings of the present work showed that temperature significantly (p < 0.05) influenced the processing quality throughout the storage. Low temperature (3°C) storage caused cold induced sweetening (CIS) due to increased invertase activity whereas, high temperature resulted in sprouting and weight loss of the tubers. Overall processing acceptability for all the cultivars with good frying color was obtained at an intermediate storage temperature of 7°C in the order of Lady Rosetta > Hermes > Crozo > Santé > Asterix > Kuroda. [ABSTRACT FROM AUTHOR]

BACKGROUND Agricultural crops treated with pesticides retain toxic residues that can cause various health disorders upon consumption. The present research project was designed to assess pesticide residues in contaminated spinach ( Spinacia oleracea). The efficiency of chemical solutions (acetic acid, citric acid, hydrogen peroxide, sodium chloride and sodium carbonate) of different concentrations (% w/v) along with tap water for the dissolution of pesticide residues in spinach was studied. After various dipping treatments ( T0-T22) of treated spinach, imidacloprid and acetamaprid residues were determined by high-performance liquid chromatography ( HPLC). RESULTS Among the solutions tested, the highest reductions in imidacloprid and acetamaprid residues respectively were 0.92 ± 0.04 mg kg−1 (83%) and 1.42 ± 0.53 mg kg−1 (87%) in treatment T6 (10% acetic acid), followed by 0.79 ± 0.01 mg kg−1 (69%) and 0.86 ± 0.05 mg kg−1 (71%) in treatment T11 (10% citric acid), while the lowest were 0.30 ± 0.02 mg kg−1 (27%) and 0.35 ± 0.02 mg kg−1 (29%) in treatment T20 (4% sodium carbonate). Moreover, treatment T1 (tap water) caused 0.27 ± 0.00 mg kg−1 (23%) and 0.38 ± 05 mg kg−1 (27%) elimination of imidacloprid and acetamaprid residues respectively. CONCLUSION From these findings it is inferred that acetic acid and citric acid washing treatments can be used along with tap water to minimize pesticide residues in treated vegetables. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Freshly harvested guava were dipped in 1, 2 and 3% Calcium lactate solution for 5 min at room temperature and stored in a chamber at 5% CO2 level where humidity and temperature were 80% and 10 ± 1C. The stored guavas were analyzed for total phenolic content, antioxidant activity sugars g/100 g (glucose, fructose and sucrose) and organic acids mg/100 g (citric acid, ascorbic acid, malic acid and tartaric acid). The total phenolic content and antioxidant activity in samples were decreased at termination of storage. The glucose, fructose and sucrose content in control sample were 2.73, 3.30 and 1.66 at the start of storage period which increased to 3.28, 3.66 and 2.08 at the 18th day then after, these declined to 3.22, 3.62 and 2.04 at end of storage, respectively. Citric acid and ascorbic acid content were decreased while malic acid and tartaric acid contents were increased at the termination of storage period. Practical Applications Consumer demand for more natural, minimally processed and fresh foods is increasing. Modified atmosphere storage is a well-proven technology for preserving natural quality of food products in addition to extending the storage life. Modified atmosphere storage is one of the most successful preservation techniques suitable for wide varieties of agricultural and food products. Modified atmosphere storage in combination with pretreatments will help minimize 35-40% postharvest loss of guava fruit which will ultimately benefit guava producers by reducing the wastage of guava fruit. [ABSTRACT FROM AUTHOR]

Exposure of organo-chlorine pesticides as a result of utilization of okra and brinjal to urban population has been estimated in this study. GC-ECD was used for quantification of a-endosulfan, β-endosulfan, endosulfan sulphate, HCH, Gamma HCH, DDT and DDE residues from 180 samples of okra and brinjal collected from peri-urban farming area of Faisalabad, Multan and Gujranwala. Quantification of pesticide residues revealed that 280 samples were contaminated and 23 samples showed residues value higher than MRL'S. Out of 280 contaminated samples, 50 samples were contaminated with a-endosulfan, 48 samples with β-endosulfan,49 with endosulfan sulphate, 27 samples with HCH, 33 samples with gamma HCH, 34 samples with DDT and 39 were contaminated with DDE. Overall, 7.33% samples of okra and 6.44% samples of brinjal contaminated with a-endosulfan exceeded EU MRL of 0.05 mg kg-1, 8.67% samples of okra and 7.33% samples of brinjal had β-endosulfan residue level above MRL of 0.05 mg kg-1 and approximately, 8.67% samples of okra and 7.33% samples of brinjal had endosulfan sulphate residue level above MRL of 0.05 mg kg-1. While, no sample of okra and brinjal had HCH, Gamma HCH, DDT and DDE level above MRL of 0.01, 0.01, 0.05 and 0.05 mg kg-1, respectively. This study may be helpful in creating a database about regional exposure of urban population and facilitate in evaluation of potential threat and risk to their health in daily life. [ABSTRACT FROM AUTHOR]

Instant research was planned to study the dissipation behavior of antibiotic residues in chicken meat using various heat-processing treatments. Purposely, poultry birds were procured and administered with antibiotics for a period of 42 days. Chicken meat, after slaughtering, was processed through boiling, grilling, microwaving and roasting techniques to assess the impact of processing on antibiotic (enrofloxacin, ciprofloxacin, oxytetracycline and doxycycline) residues through high-performance liquid chromatography technique. From the obtained results, antibiotics were dissipated as a function of processing technologies. Specifically, enrofloxacin residues were reduced with roasting (68.76%) and boiling (68.18%) against unprocessed meat, while grilling (33.34%) was least effective in reducing the antibiotic residues. Overall, roasting method was effective in reducing antibiotic residues. However, boiling and microwave processing were statistically at par with each other. Moreover, oxytetracycline was decreased significantly in microwave processing (72.37%). It is suggested that the whole food chain needs to be restructured, and stakeholder should work together in controlling the use of antibiotics. Practical Applications Although poultry industry is the leading source of rapid protein to consumers, yet antibiotic residues have emerged as a leading public health concern in the developing countries. There is some unusual high prevalence of antibiotic residues in poultry feed that poses serious health risk to community. Additionally, a little research has been carried out regarding the impact of processing conditions on antibiotic residues in poultry meat with special reference to food safety situation in developing countries. In the present study, the authors have explored the impact of various food processing techniques/methods on the dissipation behavior of antibiotic residues in poultry meat. From the study findings, it is suggested that processing resulted in significant reduction in antibiotic residues. Specifically, roasting emerged as an effective approach with maximum dissipation of antibiotic residues as compared with other processing methods such as boiling, grilling and microwaving. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of neem leaf extract, aloe vera gel and chitosan for preservation of tomatoes in comparison with traditional postharvest fungicide thiophanate methyl. The effect of these biopesticides on the quality of two tomato varieties ( Sahil and Rio Grande) during storage was determined. Firmness, weight loss, pH, ascorbic acid, ripening index and decay or rotting (%) of biopesticide-treated tomatoes were compared after each 7-day interval with those of treated with thiophanate methyl. Treated tomatoes of both varieties were stored at 75% humidity and 10C temperature in controlled atmosphere with 3% CO2 and without CO2 in two different environment chambers for 35 days. The above parameters which are related to postharvest quality loss were however significantly controlled in the tomatoes treated with neem leaf extract and stored with 3% CO2 as compared to all other treatments except thiophanate methyl that also showed a significant effect. Practical Applications Extension of the storage life of tomato is a challenge due to its perishable nature, high temperature of the growing areas and improper postharvest practices. The search for pesticide-free organic food has led to increase the interest in research to develop safe, healthy and environment friendly postharvest treatments. It was concluded that neem leaf extract used as a postharvest biopesticide for tomatoes under controlled atmosphere could serve as an alternative to postharvest hazardous chemicals. [ABSTRACT FROM AUTHOR]

Roller flour milling separates wheat components through series of break and reduction rolls along with different sifting operations. Protein (13.70%) and moisture (13.60%) contents were highest in Inqulab 91 break stream blend. Break flour blend of wheat variety Inqulab 91 had Zeleny value of 41mL and gluten content 33% that was found an equivalent to mean for gluten content and Zeleny value in AS 02 break stream blend. Cookie thickness (7.06mm) was highest in cookies made from AS 02 straight grade flour, diameter (25.77mm) and spread factor (41.48) in AS 02 sizing blend while cookie weight (8.24g) in AS 02 break blend. Among sensory characteristics, mean for cookie colour (7.80) was highest in AS 02 break blend while score for crispness (7.80), taste (7.20), surface characteristics (7.60) and overall acceptability (8.00) was maximum in AS 02 middling blend. It is concluded from results that physical parameters of cookie like diameter, spread factor and weight improved with blending while cookie thickness decreased. Cookies made from blended flours exhibited better color, crispness, taste, surface characteristics and overall acceptability. Cookies made from AS 02 middling stream blend were preferred by judges on overall sensory profile basis. [ABSTRACT FROM AUTHOR]

The aim of present investigation was to determine chemical composition and antioxidant activity of sorghum and millet. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene assay and total phenolic content (TPC). Individual phenolic acids were identified using high-performance liquid chromatography. TPC ranged 0.166-0.362 mg gallic acid equivalent (GAE)/g in sorghum and 0.275-0.305 mg GAE/g in millet. The major phenolic acid identified in sorghum was chlorogenic acid (11.90-39.10 μg/g) while in millet was m-coumaric acid (21.50 μg/g). DPPH was found to be 88.4-94.2% in sorghum and 47.1-48.2% in millet. β-carotene revealed wide range in sorghum (16.8-43.0%) and millet (20.6-28.8%). Sorghum had higher antioxidant activities and phenolic acids than millet. Cookies were prepared from wheat-sorghum and wheat-millet composite flour at ratios of 90:10, 80:20, 70:30, 60:40 and 50:50. Cookies were evaluated for organoleptic properties and found highly acceptable at 10 and 20% level. [ABSTRACT FROM AUTHOR]

Propolis is a resinous substance produced by honey bee (Apis mellifera L.) from the exudations of plants. Propolis varies in composition due to change in climate and phytogeographical location. This study was designed to assess the in vitro antibacterial activity of locally available propolis against Gram positive and Gram negative bacteria. Bee propolis samples were collected from local apiaries. Hydroalcoholic extracts of propolis was prepared using different concentrations of ethanol (65%, 80% and 95%), methanol (65%, 80% and 95%) and water. All the extracts were assessed for antibacterial effects against Staphylococcus (S.) aureus, Bacillus (B.) subtilis and Escherichia (E.) coli using disc diffusion assay. The minimum inhibitory concentrations (MIC) were determined by measuring the optical density on spectrophotometer. The results showed highly significant variations (P<0.05) in antibacterial activities of propolis extracts used in this study. Among all the extracts, ethanolic extract of propolis showed highly significant (P<0.05) effect at 65% concentration with 29.18±1.19mm zone of inhibition for S. aureus and 26.37±1.13mm for B. subtilis\ whereas, 22.19±0.61nim zone of inhibition was measured against E. coli. Significant difference (P<0.05) was shown for MIC values among the treatments with minimum value for 65% ethanolic extract of propolis followed by 65% methanolic extract while higher values were noticed for aqueous extract. In conclusion, 65% ethanolic extract showed more antimicrobial activity against S. aureus among all the extracts; however, aqueous extract represented least inhibitory potential. Due to rich phytochemistry, propolis could be used as an alternative source of natural antimicrobial agents. [ABSTRACT FROM AUTHOR]

Background: Food safety is a major public concern worldwide. This is serious problem in the whole world especially in economically poor countries like Pakistan. The production of safe food is an important aspect of food quality assurance as well as human health. The people are demanding fresh, hygienic and quality food. Objective: To study the level of pesticide residues in spinach grown in peri-urban area of district Faisalabad and compare the level of contaminants respective their maximum residues limits (MRLS). Materials and Methods: Ten farmers were selected randomly for spinach in the peri-urban area of district Faisalabad and vegetable samples were collected at optimum maturity in triplicate and transported to the laboratory of National Institute of Food Science and Technology, University of Agriculture, Faisalabad for further processing. The residues of pesticide were determined by GC-ECD. Results: The results regarding pesticide residues in different spinach samples showed variations and residues varied as deltamethrin 0.024 to 0.143 mg kg-1, permethrin 0.159 to 0.573 mg kg-1, cypermethrin 0.098 to 0.503 mg kg-1, profenofos 0.016 to 0.425 mg kg-1, chlorpyrifos 0.009 to 0.212 mg kg-1, bifenthrin 0.012 to 0.623 mg kg-1, endosulfan 0.043 to 0.103 mg kg-1, dimethoate 0.077 to 0.515 mg kg-1, respectively. The chlorpyriphos has no residues in any sample of spinach. Conclusion: The spinach samples are found to be contaminated with a number of different pesticides and these pesticides are not applied judiciously according to good agricultural practices and recommended doses. The farmers are unaware of pesticide use and other agricultural practices due to lack of extension as result causes of serious problems to all community. [ABSTRACT FROM AUTHOR]

Milk contamination with aflatoxin (AFM1) is an issue of great concern in developing countries like Pakistan which demands a great attention. Milk constitutes an important part of human diet, particularly for the youngs. So, it is our utmost need to assess the presence of AFM1 in milk. In the present study assessment of AFM1 in milk collected from different dairy farms of Faisalabad was carried out using High Performance Liquid Chromatography (HPLC) equipped with Fluorescence detector. The results were compared with pre-established maximum residual limit (MRL) in order to evaluate the safety of milk for human consumption. The study revealed that all the 50 tested samples were found positive for AFM1 contamination at various levels. Among buffalo dairy farms concentration of AFM1 ranged between 0.0513 μg L-1 and 0.1006 μg L-1. From the cow dairy farms, the AFM1 contamination level was found lowest with a mean of 0.0397 μg L-1 and the highest AFM1 contamination level was with a mean of 0.1143 μg L-1. Overall percentage of AFM1 contamination and concentration levels were found higher in the milk collected from buffalo dairy farms as compared to cow dairy farms. 21 out of 25 (84%) buffalo and 18 out of 25 (72%) cow milk samples were exceeded the European Commission MRL of 0.050 μg L-1. The results of the present study will be helpful for regulations implementation in order to minimize or avoid the AFM1 contamination in milk from the farms in the study area. [ABSTRACT FROM AUTHOR]

Peri urban farming system is main supplier of vegetables to urban population and organophosphate pesticides exposure due to consumption of okra and brinjal to urban population has been estimated in this study. Okra and brinjal samples (90 samples for each vegetable) were collected from peri-urban farming area of Faisalabad, Multan and Gujranwala and were analysed by GC-ECD for quantification of chlorpyrifos, profenophos and triazophos residues. Data were statistically analyzed to calculate, mean and standard deviation. Quantification of pesticides residues revealed that 85 (47.22%) samples were contaminated and 15 (8.33 % of total samples and 17.64% of contaminated) samples showed residues value higher than MRL'S. Out of 85 contaminated samples 27 (31.76%) samples were contaminated with chlorpyrifos, 30 (35.29%) samples with profenofos and 29 (34.11) were contaminated with triazophos. The mean concentration of chlorpyrifos in okra was 0.192 mg Kg-1 and brinjal 0.197 mg Kg-1. The mean concentration for profenofos in okra was 0.02 mg Kg-1 and brinjal 0.035 mg Kg-1. Similarly mean concentration for triazophos in okra was 0.009 mg Kg-1 and brinjal 0.01 mg Kg-1. Overall, 6.67% samples of okra and 6.66% samples of brinjal contaminated with chlorpyrifos exceeded EU MRL of 0.05 mg kg-1. Okra samples were found contaminated at frequency of 4.44% and brinjal samples at frequency of 5.56% with higher profenofos residues level than MRL of 0.05 mg kg-1. Approximately, 6.67% samples of okra and 5.6% samples of brinjal had profenofos residue level above MRL of 0.01 mg kg-1. This study may be helpful for building database regarding regional exposure of urban population and facilitate in estimation of possible risk to their health in our daily life. [ABSTRACT FROM AUTHOR]

Micronutrient deficiency especially the iron deficiency is the bane of our lives, affecting all strata of society. Unfortunately, the women during pregnancy, adolescence, and children are under this curse particularly in developing countries like Pakistan. It is one of the biggest reasons of complications during pregnancy and malnourished children under five years of age. Maternal death, still-births, and underweight births are most common consequences of iron deficiency and these outbreaks as iron-deficiency anemia in Pakistan. Disastrous nature of iron deficiency requires an urgent call to eradicate it. Hence, the solution should not be frail comparing with the huge economic loss and other incompatibilities. Flour fortification, supplementation, dietary diversification, and especially maternal education are possible solutions for combating this micronutrient deficiency. [ABSTRACT FROM AUTHOR]

The core objective of the current research was to determine the phenolic acids through High performance liquid chromatography (HPLC) in milling fractions of spring wheats, i.e., bran, shorts, break, and reduction flour. In wheat bran, caffeic, p-coumaric, syringic, and ferulic acid ranged from 0.93 to 1.5, 24 to 32.00, 55.30 to 94, and 137.25 to 180.30 μg/g, respectively. Maximum caffeic acid (0.33 μg/g), p-coumaric acid (12.12 μg/g), and ferulic acid content (29.12 μg/g) were found in the reduction flour of Sehar-2006. Furthermore, whole wheat flour of Shafaq-2006 revealed maximum caffeic acid (1.8 μg/g), p-coumaric acid (22.3 μg/g), and syringic acid (47.07 μg/g). Since antioxidant activity is directly related with phenolic acids, it was decreased (43.26 to 74.40%) in cookies with the decrease in phenolic acids during storage. Moreover, phenolic acids hold potential to be extracted and utilized in cereal-based products for best quality and value addition. [ABSTRACT FROM AUTHOR]

This paper reviews research published in recent years concerning the effects of zinc deficiency, its consequences, and possible solutions. Zinc is an essential trace element necessary for over 300 zinc metalloenzymes and required for normal nucleic acid, protein, and membrane metabolism. Zinc deficiency is one of the ten biggest factors contributing to burden of disease in developing countries. Populations in South Asia, South East Asia, and sub-Saharan Africa are at greatest risk of zinc deficiency. Zinc intakes are inadequate for about a third of the population and stunting affects 40% of preschool children. In Pakistan, zinc deficiency is an emerging health problem as about 20.6% children are found in the levels of zinc, below 60 μg/dL. Signs and symptoms caused by zinc deficiency are poor appetite, weight loss, and poor growth in childhood, delayed healing of wounds, taste abnormalities, and mental lethargy. As body stores of zinc decline, these symptoms worsen and are accompanied by diarrhea, recurrent infection, and dermatitis. Daily zinc requirements for an adult are 12-16 mg/day. Iron, calcium and phytates inhibit the absorption of zinc therefore simultaneous administration should not be prescribed. Zinc deficiency and its effects are well known but the ways it can help in treatment of different diseases is yet to be discovered. Improving zinc intakes through dietary improvements is a complex task that requires considerable time and effort. The use of zinc supplements, dietary modification, and fortifying foods with zinc are the best techniques to combat its deficiency. [ABSTRACT FROM AUTHOR]

For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They provide physiological benefits or prevent chronic ailment in addition to the fundamental nutrition and often included in the category of functional foods. Black pepper (Piper Nigrum L.) is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids. More recently, cell-culture studies and animal modeling predicted the role of black pepper against number of maladies. The free-radical scavenging activity of black pepper and its active ingredients might be helpful in chemoprevention and controlling progression of tumor growth. Additionally, the key alkaloid components of Piper Nigrum, that is, piperine assist in cognitive brain functioning, boost nutrient's absorption and improve gastrointestinal functionality. In this comprehensive treatise, efforts are made to elucidate the antioxidant, antimicrobial, anti-inflammatory, gastro-protective, and antidepressant activities of black pepper. Moreover, the synergistic interaction of black pepper with different drugs and nutrients is the limelight of the manuscript. However, the aforementioned health-promoting benefits associated with black pepper are proven in animal modeling. Thus, there is a need to conduct controlled randomized trials in human subjects, cohort studies, and meta-analyses. Such future studies would be helpful in recommending its application in diet-based regimens to prevent various ailments. [ABSTRACT FROM PUBLISHER]

Food contagion with aflatoxins is the modern concern and has received a great awareness during the last few decades. The intermittent incidence of these toxins in agricultural commodities has negative role on the economy of the affected regions where harvest and postharvest techniques for the prevention of mold growth, are seldom practiced. Aflatoxins are difuranocoumarin derivatives produced by a polyketide pathway by the fungus Aspergillus flavus and Aspergillus parasiticus via polyketide pathway which are highly hepatotoxic, hepatocarcinogenic, teratogenic, and mutagenic in nature and contaminate a wide variety of important agricultural commodities before, during, and after harvest in various environmental conditions. The production of aflatoxins in innate substrates depends upon the various factors, that is, type of substrate, fungal species, moisture contents of the substrate, minerals, humidity, temperature, and physical damage of the kernels. These toxins cause several ailments such as cancer, hepatitis, mutation abnormalities, and reproduction disorders. Minimization and inactivation of aflatoxins contaminants through proper crop management at farm level and with physical, chemical, and biological techniques are the limelight of the article. [ABSTRACT FROM AUTHOR]

Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats. [ABSTRACT FROM AUTHOR]

The use of hydrocolloids in different foods systems has become more commonly applied to improve the texture and quality of baked products. Nevertheless, the effects of these compounds on partially baked frozen chapatti have not been studied. The objective of the present study was to improve the storage stability, quality and shelf life of partially baked chapatti by adding various hydrocolloids, hydroxyl propyl methylcellulose (HPMC), carboxy methylcellulose (CMC) and guar gum, followed by frozen storage for 28 days. Partially baked and fully baked chapattis after frozen storage were analyzed for chemical and sensory attributes at 7-day intervals. Rheological studies showed an increase in water absorption, dough development time and dough stability after the addition of hydrocolloids. In partially baked chapatti with hydrocolloids after frozen storage, an increase in moisture retention and water soluble starch was observed. Sensory characteristics were also improved by combining both techniques. Among the hydro-colloids, HPMC exhibited the best results, followed by CMC and guar gum. These hydrocolloids and partial baking with frozen storage helped to improve the quality, and extend the shelf life of partially baked chapatti. [ABSTRACT FROM AUTHOR]

Polyols are also important functional ingredients usually behave as humectants in different food products. Frozen dough bakery products face a challenge of relatively short shelf life with decreasing quality characteristics with the increasing frozen storage periods of time. The objective of this study was to determine the effect of different levels of Polyols on the rheological and sensory parameters of frozen dough Pizza during different storage interval of time. Different Polyols levels (sorbitol and mannitol) were studied on flour basis on the rheological properties of commercial wheat flour and their effect on the organoleptic paramters in frozen dough pizza (FDP) were monitored after 0, 15, 30, 45 and 60 days of frozen storage. It was observed that water absorption, arrival time, departure time, peak time and tolerance index was higher in flours containing 2% addition of polyols (sorbitol and mannitol) treatments in the commercial wheat flours for the empirical rheological measurements. Addition of sorbitol and mannitol at the level of 2% on flour weight basis improved the quality of frozen dough pizza while sensory parameters of frozen dough pizza effected significantly during the storage periods. [ABSTRACT FROM AUTHOR]

Glycoalkaloids (α-solanine and α-chaconine) are naturally occurring toxic compounds in potato tuber ( Solanum tuberosum L.) that cause acute intoxication in humans after their consumption. Present research was conducted to evaluate α-chaconine, α-solanine, and total glycoalkaloids (TGAs) contents in the peel and flesh portions by high-performance liquid chromatography method in selected Pakistani potato cultivars. The α-solanine content varies 45.98 ± 1.63 to 2742.60 ± 92.97 mg/100 g of dry weight (DW) in peel and from 4.01 ± 0.14 to 2466.56 ± 87.21 mg/100 g of DW in flesh. Similarly, α-chaconine content varied from 4.42 ± 0.16 to 6818.40 ± 211.07 mg/100 g of DW in potato peel and from 3.94 ± 0.14 to 475.33 ± 16.81 mg/100 g DW in flesh portion. The TGA concentration varied from 177.20 ± 6.26 to 5449.90 ± 192.68 mg/100 g of DW in peel and from 3.08 ± 0.11 to 14.69 ± 0.52 mg/100 g of DW in flesh portion of all the potato cultivars tested. All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg). The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption. Practical Application: This paper was based on the research conducted on toxic compounds present in all possible potato cultivars in Pakistan. Actually, we quantify the toxic compounds (glycoalkaloids) of potato cultivars through HPLC and their dietary assessment. This paper revealed safety assessment and their application in food industries especially potato processing. [ABSTRACT FROM AUTHOR]

The use of pesticides is inevitable to control the pests in different crops, fruits and vegetable plants. It is increasing day by day in Pakistan. The persistent use of pesticides leaves behind toxic residues on food crops. These pesticides upon ingestion exert adverse effects on human health, in addition to disturbing ecosystem. The organochlorine, organophosphorus, carbamates and pyrethroid pesticides have been detected in samples of fruits and vegetables collected from various locations of the world especially in Indo-Pakistan. Most of the samples contained toxic residues exceeding maximum residues limits. Experiments have been carried out to determine the reduction in pesticide residues due to various processing techniques like washing, peeling, frying, freezing and cooking of fruits and vegetables. Likewise treatment of food crops with acidic or alkaline solution also minimized the pesticide residues. This paper reviews the literature published upto the year 2009 focusing on the injurious effects of pesticides and their degradation by processing and chemical treatment. In this literature, it is suggested that different processing operations can be effectively applied on fruits and vegetables to minimize the risk of pesticides on human health. [ABSTRACT FROM AUTHOR]

A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar, diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese. [ABSTRACT FROM AUTHOR]

Red beetroot (Beta vulgaris L.) is considered important to improve hepatic health but its use is primarily limited to fresh salads in Pakistan. This study was aimed at exploring prophylactic role of red beetroot‐based beverages against carbon tetrachloride (CCl4)‐induced hepatic stress. Purposely, red beetroot‐based beverages (8 ml/kg b.w. per day) were administered to normal and hepatotoxicity‐induced rats for 8 weeks. The biochemical analyses revealed significantly higher levels of superoxide dismutase (25%–28%), catalase (21%–24%), and hepatic enzymes (15%–19%) alongside reduced lipid peroxidation (27%–32%) in liver tissues of hepatotoxicity‐induced rats treated with beetroot‐based beverages compared to control. Similarly, hepatic injury was reduced by 19%–26% as indicated by concentrations of serum hepatic health biomarkers. Moreover, histological architecture of hepatocytes also portrayed promising effects of beetroot‐based beverages to preserve hepatocellular portfolio. It was concluded that red beetroot‐based beverages considerably assuage negative impacts of hepatic stress. Practical applications: Functional foods and nutraceuticals are considered vital in controlling the oxidative stress‐mediated metabolic disorders as safer alternatives to pharmaceutical agents. The current research explored the protective effects of red beetroot‐based beverages which can be utilized as an effective approach to prevent liver injuries. Also, the outcomes of this research endorsed the defensive role of these beverages against oxidative stress‐induced hepatic stress, so dietary supplementation of such products can be synchronized in clinical practices to alleviate oxidative stress. However, there is a need to further explore the safety aspects of such products in their long‐term usage before implementing this module in humans for disease prevention/cure. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the nephroprotective effects of red beetroot‐based beverages to ameliorate gentamicin‐induced renal stress. For the purpose, normal and nephrotoxicity‐induced Sprague Dawley rats were pretreated with beetroot‐based beverages (8 ml/kg per day) for 8 weeks. In nephrotoxicity‐induced rats, renal stress was induced by administration of gentamicin at 85 mg/kg b.w. per day during the last week of the trial. Afterward, overnight‐fasted rats were sacrificed, and their sera and kidneys were analyzed for renal health biomarkers which revealed ameliorative effect of red beet beverages. Particularly, the antioxidant enzymes in renal tissues and serum proteins were significantly improved, whereas lipid peroxidation, nitric oxide, urea and creatinine levels were momentously reduced in nephrotoxicity‐induced rats. Furthermore, histological assessment indicated better renal portfolio in the rats treated with beet beverages. The findings suggested that red beetroot‐based beverages promisingly ameliorate negative impacts of gentamicin‐induced nephritic stress. Practical applications: High rates of morbidity arising from metabolic disorders have shifted the trends toward use of functional foods and nutraceuticals as a safer approach to avoid such ailments. This research checked the nephroprotective effect of beetroot‐based beverages instead of extracts of red beetroot. The findings of this research support the use of red beetroot‐based beverages as a promising approach to alleviate renal stress. Furthermore, dietary supplementation of functional products and nutraceutics derived from beetroot may be synchronized in clinical practices in future after sufficient research to avoid the onset of various degenerative disorders originating from oxidative/nitrosative stress. Before employing this dietary model to humans, further investigation is necessitated to observe safety in long‐term administration of such products. Besides, therapeutic dietary modules can also be devised for already suffering individuals to manage the severity of the disease and help improving health. [ABSTRACT FROM AUTHOR]