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The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p <.05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties. [ABSTRACT FROM AUTHOR]

Moringa (Moringa oleifera) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher (p < 0.05) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μmol TE/g DW), FRAP activity (21.43 ± 0.08 μmol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T2 supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries. [ABSTRACT FROM AUTHOR]

The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing. [ABSTRACT FROM AUTHOR]

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]