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

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

Alcoholic liver disease (ALD) is one type of liver disease, causing a global healthcare problem and mortality. The liver undergoes tissue damage by chronic alcohol consumption because it is the main site for metabolism of ethanol. Chronic alcohol exposure progresses from alcoholic fatty liver (AFL) to alcoholic steatohepatitis (ASH), which further lead to fibrosis, cirrhosis, and even hepatocellular cancer. Therapeutic interventions to combat ALD are very limited such as use of corticosteroids. However, these therapeutic drugs are not effective for long-term usage. Therefore, additional effective and safe therapies to cope with ALD are urgently needed. Previous studies confirmed that edible food plants and their bioactive compounds exert a protective effect against ALD. In this review article, we summarized the hepatoprotective potential of edible food plants and their bioactive compounds. The underlying mechanism for the prevention of ALD by edible food plants was as follows: anti-oxidation, anti-inflammation, lipid regulation, inhibition of apoptosis, gut microbiota composition modulation, and anti-fibrosis.

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

Cheddar cheese was manufactured from cow and buffalo milk using commercially available starter cultures (Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. Lactis). Cheese was analyzed for proximate composition, pH, acidity, lactose and mineral contents and sensory perception (flavor, aroma and texture) after 2 and 4 months of ripening. All the chemical composition was significantly influenced by cow and buffalo milk. Buffalo milk cheese was found considerably superior in nutritional profile. Lactose content and pH decreased and acidity increased significantly during ripening of 120 days. On sensory evaluation, buffalo milk cheese was ranked appreciably higher for all the sensory parameters as compared to that of cow milk.

4 Abstract: A study was conducted to determine the effect of citrus peel essential oils on the microbial growth and sensory characteristics of bread. Citrus peel essential oils extracted by cold expression from malta (Citrus sinensis) and mossumbi (Citrus sinensis) were applied in different forms (treatments) separately. The essential oils significantly affected sensory characteristics such as symmetry of form, character of crust , colour of crumb, colour of crust, taste, texture, aroma and grain of bread. They also inhibited and delayed the microbial growth in the bread. Maximum inhibitory effect was achieved against molds and bacteria by spraying the malta peel essential oil on bread.

Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.

Partial substitution of wheat flour ( Triticum aestivum ) with vetch flour ( Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly ( P

Lactococcus lactis subsp. lactis is very important as starter culture of cheese and yogurt production. A variety of bacteriocins ranging the molecular weight 3 to 10 have been reported from L. lactis under different growth conditions. In our study, we have optimized the growth of L. lactis for the bacteriocin production. Growth kinetics of these bacteria was studied in accordance to time, pH and temperature. Optimum growth as well as optimum bacteriocin activity was obtained after 18 h at pH 5.0 and temperature 37°C. Bacteriocin activity was produced on optimal conditions and were further characterized and purified. Antibacterial assay of bacteriocin showed the strong growth inhibition of test bacteria. Bacteriocin activities were checked after their treatment with different enzymes, organic solvents, sodium chloride (NaCl) and detergents as well as their heat stability and effect of pH was studied. Bacteriocin activity was found to heat stability at 100°C for 30 min and activity was found stable in the 3 to 10 pH range but lost the activity after the treatment with proteinase-K and protease enzymes. Urea, ethylenediaminetetraacetic acid (EDTA) and 6% affected the bacteriocin activity. Bactericidal activity was further purified to homogeneity by ammonium sulphate precipitation and chromatographic techniques. Molecular weight was calculated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) as 4.6 kDa. Key words: Bacteriocin activity, Lactococcus lactis, growth kinetics, antibacterial assay.