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Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 mg/L) affect anti-oxidative activity, phenolic content, pH, viscosity, sensory qualities, and Lactobacillus delbrueckii (L. delbrueckii) viability in yogurt stored for 7, 14, and 21 days at 4 °C, aiming to understand its impact on yogurt quality and health-promoting properties. Antioxidant activity and L. delbrueckii viability of fortified yogurt were increased (58.26 mg GAE/g and 17.45%) with increasing the concentration of silymarin while decreasing pH, viscosity, and sensory scores. A T3 (100 mg silymarin/L) exhibited decreasing viscosity from 7.06 ± 0.79 to 6.27 ± 0.13 Pa·s on Days 1–21, while T0 (control) had higher viscosity from 11.36 ± 0.63 to 9.48 ± 0.16 Pa·s. Microbial counts decreased from 4.7–7.14 to 7.6–12.3 log CFU/g by Days 1–21, with predominant Streptococcus thermophilus (S. thermophiles) and Lactobacillus bulgaricus (L. bulgaricus), the absence of coliforms, and minimal mold and yeast growth. Initially, T1 was preferred due to its superior flavor, texture, and overall acceptability scores. Controlled silymarin addition improves yogurt’s antioxidant activity and bacterial viability without compromising sensory attributes, making it a promising functional food.

ABSTRACTPotato (Solanum tuberosum L.) is a vital agricultural commodity. It is widely cultivated and consumed in the world. The potato processing industry is emerging and generates an enormous amount of potato peel, which is considered waste. Inappropriate handling of this by-product gives rise to environmental pollution. Potato peel (PP) is an excellent resource of valuable bioactive compounds. It can potentially utilized as a food preservative, supply of dietary fiber in bakery products, pharmaceutical ingredients, animal feed, and renewable energy sources to boost eco-friendly food sectors. The potato peel powder is composed of crude fiber, moisture, ash, protein, and total lipids. However, utilization of potato peel waste can be improved economy. This review was designed to cover potato peel’s physiochemical properties and valorization. This predicts that using PP can not only shrink the waste load of the environment but also serve the pharmaceutical and food sectors considerably.

ABSTRACTThis study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples.

ABSTRACTPlums are the ubiquitous fruit belonging to genus Prunus, subgenus Prunus, consumed as food and have many health benefits and medicinal effect in the treatment of many diseases. Pulp from plums is also used in different beverages. Plums are the potential source of polyphenolic compounds and bioactive compounds such as phenolic, anthocyanins, and carotenoids and many organic acids such as citric acid and malic acid. Plums are also the abundant sources of many minerals such as calcium, magnesium, phosphorus, potassium, and vitamins A, B, K, and C. Plums are the abundant sources of predominant antioxidants and phenolic compounds such as caffeic acid, chlorogenic acid, crypto-chlorogenic acid, and neo-chlorogenic acid. These antioxidants and bioactive compounds are effective in the treatment and prevention of gastrointestinal diseases, bone heath, and cardiovascular diseases and in maintaining the blood glucose level. Plums helps in the heart diseases prevention, as it is low in fat content and high in dietary fiber. It is also effective in the treatment of lung and oral cancer. The consumption of plums boosts human health and prevents many diseases. The review discusses the importance, production, different varieties of plums along with its nutritional profile, availability of bioactive compounds, phytochemical composition, and antioxidants mainly phenolic and flavonoid compounds. It also introduces the beneficial effect of the bioactive compounds in heart, lungs, and cardiovascular diseases, followed by its in vivo human and animal studies.

ABSTRACTGynostemma pentaphyllum belongs to the family Cucurbitaceae which is native to China where it is also termed an immortal herb. It is an emerging herb gaining fame for its rich phytochemistry. It is loaded with superior phytochemicals with immense therapeutic potential. The key phytochemicals include saponins and sterols. Saponins are a wide class of bioactive found in Gynostemma pentaphyllum and 100 different saponins have been reported to date by different researchers in this herb. Several sterols have been demonstrated in this plant including ergostanol, sitosterol and stigmasterol. All these bioactive substances possess superior therapeutic and pharmacological properties that have been investigated in different studies as presented in this comprehensive review. Taxonomic classification, botanical description, and geographical distribution are briefly covered in the first section of this review. In contrast, the phytochemistry, therapeutic properties, and pharmacological features of Gynostemma pentaphyllum are thoroughly explained in the second section.

ABSTRACTThis review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica) in the food industry. An overview has been provided of the valuable natural source of various bioactive compounds including proteins, pigments, polyphenols, chlorophyll, vitamins, and minerals. Numerous biological effects, such as antioxidant, antibacterial, anti-cancer, anti-inflammatory, and anti-diabetic properties, are displayed by these bioactive substances. Due to taste preferences and convenience, this vegetable is typically processed at home or by the catering and foodservice companies. The seasonal, perishable vegetable’s shelf life can be prolonged by using preservation techniques (freezing and canning) with blanching. The physical and chemical characteristics of kale are altered by cooking, blanching, freezing, and canning. Numerous studies on the effects of different treatments and storage conditions on various kale quality metrics have been published. As a result, the waste generated during kale processing has the potential to provide economic benefits by reentering the food processing line as a food additive while providing sustainable and innovative solutions for food waste recovery.

AbstractPeanut is the most important oil seed in the world and is becoming a valuable source of plant protein and other important functional ingredients. The present study was designed to explore the nutritional, microbiological, and sensorial properties of the functional cookies enriched with defatted peanut cake flour (DPCF). Peanut seeds were roasted in a microwave, and oil was extracted using a mechanical extruder. The leftover peanut cake residues were collected and utilized for the development of cookies. The mechanical grinder was used to grind the peanut cake into flour. Afterward, DPCF was added at different levels (0, 3, 7, 10, and 14%) to prepare functional and therapeutic cookies. The cookies were tested for their biochemical (proximate, mineral, and antioxidant), microbiological (Mold count), physical, and sensorial attributes. The results showed that the mineral content i.e. calcium, iron, magnesium, zinc, manganese, phosphorus, and potassium in the wheat and DPCF were 21, 1.21, 23, 0.80, 0.73, 137, 134.62 and 178.5, 3.81, 49.68, 5.28, 4.95, 730, 1266.50 mg/100 g, respectively. The antioxidant profile of functional cookies was found to be best in the T4 (14% peanut cake flour) TPC (4.33 ± 0.08 GAE mg/g) and DPPH (1.11 ± 0.06 AAE mg/g), whereas the Control sample has the lowest TPC (1.04 ± 0.02 GAE mg/g) and DPPH (0.18 ± 0.01 AAE mg/g). The thickness, diameter and spread ratio were 3.94–5.54, 31.09–24.98 and 7.82–5.1 mm, respectively. In conclusion, defatted peanut cake flour (DPCF) is a great option to be added in precise amounts (14% of the total) to fill the nutritional gap in cookies.

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult’s moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL−1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g−1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.

Background and objectives: The inappropriate use of antibiotics in hospitals can potentially lead to the development and spread of antibiotic resistance, increased mortality, and high economic burden. The objective of the study was to assess current patterns of antibiotic use in leading hospitals of Pakistan. Moreover, the information collected can support in policy-making and hospital interventions aiming to improve antibiotic prescription and use. Methodology and materials: A point prevalence survey was carried out with data abstracted principally from patient medical records from 14 tertiary care hospitals. Data were collected through the standardized online tool KOBO application for smart phones and laptops. For data analysis, SPSS Software was used. The association of risk factors with antimicrobial use was calculated using inferential statistics. Results: Among the surveyed patients, the prevalence of antibiotic use was 75% on average in the selected hospitals. The most common classes of antibiotics prescribed were third-generation cephalosporin (38.5%). Furthermore, 59% of the patients were prescribed one while 32% of the patients were prescribed two antibiotics. Whereas the most common indication for antibiotic use was surgical prophylaxis (33%). There is no antimicrobial guideline or policy for 61.9% of antimicrobials in the respected hospitals. Conclusions: It was observed in the survey that there is an urgent need to review the excessive use of empiric antimicrobials and surgical prophylaxis. Programs should be initiated to address this issue, which includes developing antibiotic guidelines and formularies especially for empiric use as well as implementing antimicrobial stewardship activities.