Search

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL fermented with L. helveticus (URLH-48) had the greatest total phenolic contents (TPC) (112.1 mg GAE/m), total flavonoid contents (TFC) (163.62 mg RE/mL), and proanthocyanidin contents (PAC) (728.34 mg/mL) compared to RL (control) and other treatments. Furthermore, URLH-48 demonstrated an increase in the concentrations of quinic acid (486.96 mg/L) and gallic acid (201.42 mg/L), as determined by HPLC-UV analysis. Additionally, FTIR spectral analyses demonstrated that TFUT-assisted fermented RL exhibited a greater degree of flexibility and mobility in its secondary structures compared to RL (control). The amino acid’s profile of RL was significantly increased as LAB degraded the RL proteins, and the function of TFUT facilitates bacterial activity. Moreover, SEM observation provides convincing evidence that TFUT improves and speeds up the breakdown of proteins’ structures, resulting in irregular and dense structures. Correlation and molecular docking research suggest that TFUT has different impacts on specific RL and fermented RL characteristics. The analyses conducted using GC–MS and E-nose indicated the generation of highly volatile flavor compounds through fermentation. The sensory evaluation results show an increase in liking following fermentation and TFUT-assisted fermentation, which is attributed to the production of flavor compounds. Consequently, the combined use of TFUT-assisted fermentation markedly improves the polyphenolic composition, antioxidant capacity, flavor profile, micromorphology, and overall quality of RL, which may enhance their functionality and broaden their applications in the food industry.

Apple pomace is a substantial by-product created during the production of apple juice. Apple pomace is commonly thrown away as waste, which harms the environment and could be hazardous to human health. Discussion of functional bioactives, current food applications, and pharmacological activities of apple pomace are the main objectives of this review paper, covered by using Google Scholar, Scopus, Web of Science and ResearchGate. It contains a variety of macro and micro nutrients and phytochemicals. Different earlier in vivo and in vitro investigations have showed a wide range of pharmacological activities related to apple pomace, due to its functional bioactives. Some technofunctional applications of apple pomace discussed were antimicrobial, enzymes and pectin extraction, civilization of microbial strains and xyloglucans components. To recover and utilize phytochemicals, apple pomace has the potential to be employed directly or with minimal processing in food systems. Therefore, apple pomace has been added to food products to boost their nutritional value and marketability. Apple pomace has also vast utilization, as a functional ingredient in a range of culinary applications. As an illustration, adding apple pomace to foodstuffs including bakery, confectionary, dairy and meat items has resulted in boosting their nutritional, pharmacological, phytochemical and health-promoting properties.

The purpose of this study was to investigate the effects of solar drying and oven drying methods on the quality parameters of dried basil (Ocimum basilicum L.) leaves. The dried basil leaves were dehydrated at three different levels of temperature (T1, T2, and T3 = 50 °C, 55 °C, and 60 °C) using a solar tunnel dryer and an electrical oven dryer. Drying time, energy consumption, dehydration ratio, rehydration ratio, pH, and reducing sugar were observed after drying the basil leaves. The results showed that solar drying at 55 °C required the least energy (0.431 kWh) and took the shortest amount of time (110 min) to complete, whereas oven drying consumed more energy. Additionally, oven drying maintained a low pH (4.30) and reducing sugar level (2.24), extending the shelf life of the dried basil leaves, compared to solar drying. Based on energy consumption, drying time, and mineral contents, the solar drying using a solar tunnel dryer was deemed more suitable than oven drying. The best temperature for drying was determined to be 55 °C, which provided a short drying time, the least energy consumption and a statistically non-significant loss of mineral contents and dehydration ratio. Moreover, solar drying demonstrated a significantly higher speed, with a 6.7-times higher drying rate compared to oven drying, with significantly less energy consumption.

In this study, the effect of different bran additions on the physicochemical and rheological properties of bread dough was investigated to determine the optimum levels and combinations. Specifically, wheat bran, rice bran, and oats were added at 20% and 40% quantity levels to the dough, and their effects were evaluated through qualitative and quantitative experiments. The results of the study showed that the addition of bran and grains at different ratios significantly affected the profile and quality of bread. Rice bran at 20% showed the maximum moisture content (25.20%), while 40% rice bran showed the highest levels of fat (4.98%), ash (0.97%), zinc (8.98%), and iron (31.87%). Oats had the highest protein content (11.94%). Furthermore, the addition of 40% oat bran (T4) resulted in the highest values of dough development time (DT) and farinograph quality number (FQN), at 14.10 and 141.0, respectively. The maximum values of maximum torque increase (MTI), dough development time (DDT), and stability were observed in T3 (63.0), T6 (40% rice bran), and T6 (7.40), respectively. In addition, the highest moisture content was observed in 20% rice bran (13.10%). During the storage study, the maximum mean value of total phenolic compound was observed in T4 (oats 40%), at 209, while the highest firmness was observed in T2 (wheat bran 40%), at 9.52. The maximum value of mold count was observed in T4 (40% oats bran), at 3.29. The data was analyzed using SPSS statistical software to validate the output of the study. In conclusion, the results suggest that the addition of bran and grains at different ratios can significantly impact the properties of bread dough, and the optimal levels and combinations should be carefully selected to achieve the desired quality characteristics.

Water pollution by synthetic dyes and other organic contaminants is a serious issue of the present days for both mankind and scientists. From the past few years, much attention has been given to the graphene oxide nanocomposites due to their greater ability to adsorb and degrade the industrial pollutants and greater suitability to the environment. In the present research, polymeric graphene oxide (GO) nanocomposites such as GO/polyaniline (PAN), GO/polypyrrole (PPy) and GO/polystyrene (PS) were utilized as promising adsorbents for removal of actacid orange RL (AO-RL) dye. Characterization of synthesized nanocomposites was done by Fourier transform infrared spectroscopy and scanning electron microscopy techniques. Higher adsorption rates were achieved at pH values 2, 6 and 3 for all three nanocomposite GO/PAN, GO/PPy, and GO/PSty. Maximum removal 39.54, 44.76 and 21.43 mg/g were achieved, respectively when optimum adsorbent dose of 0.01 g was used at 35 °C. The maximum adsorption of 39.65, 43.99, and 21.10 mg/g for all three nanocomposites were obtained at the equilibrium contact time of 60 min. For GO/PAN and GO/PPy the maximum adsorption rates were attained when 150 mg/L of initial dye concentration was used and for GO/PSty nanocomposite the maximum removal 54.34 mg/g was obtained when 100 mg/L of initial dye concentration was used. Obtained results showed that removal of AO-RL dye was best fit by the pseudo 2nd order kinetic model and Langmuir adsorption isotherm with R2 values 0.99, 0.997, and 0.986, respectively. Negative values of enthalpy variation: −40.95,-62.95 and −55.52 kJ/mol, respectively, show the spontaneity and exothermic nature of the reaction. So, results indicated that the synthesized polymeric GO nanocomposites have a good perspective for the treatment of wastewater.

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

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

The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount of 325,650 and 975 mg/50g. The chemical, physical, microbiological, and sensorial properties of cookies were investigated. The addition of ESP, BEP and CaCO3 had a significant effect on total ash, Ca and P content; however it affected insignificantly proximate composition, microbiological, physical properties and Thiobarbituric Acid (TBA) content of cookies. Additionally, farinographic and amylographic studies showed significant differences. The insignificant difference found in comparisons of natural and synthetic fortificants. But ESP (T6) and BEP (T9) found best results in all parameters of natural Ca source. After conducting this study the ESP (975 mg (T6)) and BEP (975 mg (T9)) are the best source of natural Ca can be used as a fortificant in any product.

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

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

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

Objective The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, 5°C). Results All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics (190.7 μg gallic acid equivalent/g paneer), DPPH radical scavenging activity (928.1 μmol equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity (9.2 μmol equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

Osteoporosis is the major public health issue worldwide. It is the most common bone porosity, especially in women, in which elder people are more susceptible to skeletal delicacy and fracture and is caused when the skeletal mass and microarchitecture degrades with aging. Age, deficient bone growth, early menopause, and oxidative stress are the factors associated with the possible incidence of osteoporosis. Approximately 70 million people around the world have gotten affected by this disease. Olives and olive oil have a global recognition as a healthy food and the reason is the phenolic components present in it. The benefits of olives and olive oil included; anti-inflammatory properties and reduces oxidative stress. Oleuropein, hydroxytyrosol, and tyrosol prevent the development of multinucleated osteoclasts. Oleuropein intake has beneficial effects against bone loss that are linked with osteoporosis and aging because oleuropein works by increasing the generation of osteoblasts and by decreasing the development of fat cells. Olive oil can be correlated to a lower occurrence of osteoporosis and correspondingly reduced fracture risk. Mediterranean diet can be helpful in decreasing the incidence of osteoporosis. This review aims to address the role of olive oil in the prevention of osteoporosis.

Cymbopogon citratus is a medicinal and well-known aromatic plant which is usually used as a substitute for green-tea with extraordinary phytomedicinal potential. It is of great importance because it offers several promising health effects. The objective of the study was to investigate the antioxidant activity and total phenolic content of lemongrass leaves extracted by maceration and ultrasound-assisted extraction techniques. Different concentrations of both acetone and ethanol (50% and 70%) as solvents were tested for their radical scavenging activity against the stable free radical DPPH in quantization using a spectrophotometric assay. The ultrasound-assisted extraction technique had advantageous results in the polyphenols extraction yield (26.68%), TPC (61 mg GAE/g of extract) and DPPH (73.85%) compared to the maceration technique. Overall, the results were significant from 50% ethanol and the DPPH results were more significant from 70% ethanol than other concentrations. It is concluded that the ultrasound-assisted extraction is a better extraction technique for polyphenols than other conventional techniques.

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

Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) of SGs was optimized by effective process optimization techniques, such as response surface methodology (RSM) and artificial neural network (ANN) modeling coupled with genetic algorithm (GA) as a function of ethanol concentration (X1: 0–100%), sonication time (X2: 10–54 min), and leaf–solvent ratio (X3: 0.148–0.313 g·mL−1). The maximum target responses were obtained at optimum UAE conditions of 75% (X1), 43 min (X2), and 0.28 g·mL−1 (X3). ANN-GA as a potential alternative indicated superiority to RSM. UAE as a green technology proved superior to conventional maceration extraction (CME) with reduced resource consumption. Moreover, UAE resulted in a higher total extract yield (TEY) and SGs including Reb-A and ST yields as compared to those that were obtained by CME with a marked reduction in resource consumption and CO2 emission. The findings of the present study evidenced the significance of UAE as an ecofriendly extraction method for extracting SGs, and UAE scale-up could be employed for effectiveness on an industrial scale. These findings evidenced that the UAE is a high-efficiency extraction method with an improved statistical approach.

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

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

Extensive research has related the consumption of persimmon with the reduced risk of various diseases and particularly highlighted the presence of bioactive phenolic compounds for their therapeutic properties. Major phenolic compounds present in persimmon are ferulic acid, p-coumaric acid, and gallic acid. β-Cryptoxanthin, lycopene, β-carotene, zeaxanthin, and lutein are important carotenoids having antioxidant potential. They are important to prevent oxidation of low-density lipoproteins, safeguard beta cells of the pancreas, and reduce cardiovascular diseases, cancer, diabetes mellitus, and damage caused by chronic alcohol consumption. In this paper, the chemistry and health benefits of bioactive compounds present in persimmon are reviewed to encourage impending applications and to facilitate further research activities.

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.