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Saiqa Bashir,1 Muhammad Siddique Awan,1 Muhammad Akhyar Farrukh,2,3 Ravi Naidu,4 Shahzad Akbar Khan,5 Nagina Rafique,1 Shaista Ali,6 Imran Hayat,1 Imtiaz Hussain,1 Muhammad Zubair Khan7 1Department of Food Science and Technology, University of Poonch, Rawalakot, Pakistan; 2Department of Chemistry, Forman Christian College (A Chartered University), Lahore, Pakistan; 3Department of Basic and Applied Chemistry, University of Central Punjab, Lahore, Pakistan; 4Global Centre for Environmental Remediation (GCER), University of Newcastle, Newcastle, Australia; 5Department of Pathobiology, Faculty of Veterinary & Animal Sciences, University of Poonch, Rawalakot, Pakistan; 6Department of Chemistry, Government College University of Lahore, Lahore, Pakistan; 7Department of Plant Breeding and Molecular Genetics, University of Poonch, Rawalakot, PakistanCorrespondence: Saiqa Bashir, Email sar.rkt@gmail.comPurpose: Recent advances in nanotechnology have given rise to the potential utilization of nanoparticles as food, nano-medicine/biomedicines.Patient: The study aimed to investigate the effects of nano-zinc oxide (nano-zinc) on the bio-assimilation of mineral (Zn) in mice, aged 3– 6 weeks.Methods: ZnO nanoparticles were added to the basal diet as a supplement at amounts of 0.07, 0.14 and 0.21 mg/kg. The synthesized material was characterized by Fourier transform infrared spectrophotometer, particle size, scanning electron microscope, Thermogravimetric Analysis Thermal, X-ray diffraction spectrophotometer and Zeta potential.Results: In-vitro bioavailability of synthesized group ZnO (120 nm) was 43%, whereas for standard group ZnO (50 nm) was reported as 55%. In-vivo bioavailability of zinc oxide illustrated the maximum absorption level compared with the control. In-vivo toxicity was characterized as damage done to the liver and spleen tissues with a high dose of 0.21 mg/kg, while smaller doses indicated no toxic effects.Conclusion: The study provided important insights on the toxicological effects of ZnO nanoparticles, depending on dose rate and bio-assimilation, as well as particles, under various conditions (in-vitro and in-vivo). These findings will motivate further detailed research on nano-based medicine for alleviating malnutrition conditions.Keywords: bioavailability, toxicity, nanoparticles, nanomedicine, food

Lactobacillus is an important class of Gram-positive, non-spore-forming bacteria for food industrial applications. The genus Lactobacillus is a potential candidate in fermentation technology for the production of fermented food, feed, and pharmaceutical products. The diverse features of Lactobacilli based on their capability to produce acids, enzymes, bacteriocins by fermenting carbohydrates. Lactobacilli have probiotic potential and therefore applied in dairy [cheese, yoghurt, fermented milk] and nondairy products such as sausages, juices as well as in animal feed in the form of starter culture. Among Lactobacilli, lactic acid-producing bacteria are applied as starter cultures in a variety of fermented foods. Lactobacilli are the natural microflora of the gastrointestinal tract and play a beneficial role against infections. The ability of Lactobacilli to produce bacteriocins and other antifungal compound lead to the development of bioprotective cultures for use in different foods. Bacteriocins has wide applications in food industries for preventing the attack of foodborne pathogens and for manufacturing active packaging materials. This chapter aimed to review significant industrial applications of Lactobacilli with specified strains and also starter cultures with their potential beneficial effects are engrossed. The chapter highlights the commercial applications of Lactobacilli in the food, feed, wine and pharmaceutical industries.

Endopolygalacturonase (EndoPGase) is one of the crucial pectinases belonging to the class of carbohydrase. The catalytic action of EndoPGase captivate the attention for production of this extremely valuable catalyst of industrial sector. The main focus was to ascertain a potential bacterial candidate for endoPGase production. The isolated bacterial strain was further identified by 16S rDNA gene sequencing. A genomic library was constructed by using Lambda ZAP II vector system to investigate the pectinolytic potential of the expressed genes. The parameters for enzyme biosynthesis were optimized by single as well as multiple factor approach at a time. The results of our investigation led to the identification of a potent strain of Bacillus subtilis NR2. The strain was found active for pectic enzyme activity under shaking- flask fermentation at pH 5.0 and 50 °C temperature of incubation. Among all monomeric and polymeric substrates, citrus pectin followed by wheat bran was considered the best enzyme inducers at 1 % concentration. Moreover, an increasing trend in enzyme activity was observed with the increasing inducer concentration. The combined effect of three variables (pH, substrates, and substrate concentration) was explored by response surface methodology involving Box Benken Design (BBD). The study concluded that the soil isolated B. subtilis can be utilized for commercial scale pectinase enzyme production.

Recent advances in nanotechnology have given rise to the potential utilization of nanoparticles as food, nano-medicine/biomedicines.The study aimed to investigate the effects of nano-zinc oxide (nano-zinc) on the bio-assimilation of mineral (Zn) in mice, aged 3-6 weeks.ZnO nanoparticles were added to the basal diet as a supplement at amounts of 0.07, 0.14 and 0.21 mg/kg. The synthesized material was characterized by Fourier transform infrared spectrophotometer, particle size, scanning electron microscope, Thermogravimetric Analysis Thermal, X-ray diffraction spectrophotometer and Zeta potential.In-vitro bioavailability of synthesized group ZnO (120 nm) was 43%, whereas for standard group ZnO (50 nm) was reported as 55%. In-vivo bioavailability of zinc oxide illustrated the maximum absorption level compared with the control. In-vivo toxicity was characterized as damage done to the liver and spleen tissues with a high dose of 0.21 mg/kg, while smaller doses indicated no toxic effects.The study provided important insights on the toxicological effects of ZnO nanoparticles, depending on dose rate and bio-assimilation, as well as particles, under various conditions (in-vitro and in-vivo). These findings will motivate further detailed research on nano-based medicine for alleviating malnutrition conditions.

There is an abundant apricot fruit production in Rawalakot Azad Jammu and Kashmir, Pakistan. Unfortunately due to improper post-harvest management practices, more than 50 % of post-harvest losses have been recorded annually. The seasonal fruit production offers an excellent opportunity for the development of novel fruit products. The current study was planned to develop the pulp products of apricot with an objective to minimize the post-harvest losses of local apricot and to evaluate the physico-chemical and sensory properties of fruit leather and pulp. Vitamin C, TSS and acidity were evaluated by the AOAC method. The quality traits, sensory evolution and storage stability were assessed by the interval of 15 days. The highest 79% moisture was found in cultivated fruit pulp (CFP). Maximum (7.3) pH was found in cultivated fruit leather (CFL). In the case of total soluble solids, the highest (23.3 %) was seen in cultivated fruit leather. Maximum (14.01 mg/100g and 0.21 %) vitamin C and acidity were found in wild fruit pulp. The highest (33.55 %) sugar content was seen in cultivated fruit leather. As for as concern with acceptability, cultivated fruit pulp had maximum (6.81) acceptability. Based on these findings, apricot fruit leather and pulp contained a good amount of sugar, vitamin C and TSS having high acceptability. The value addition, apricot fruit product could play an important role to minimize postharvest losses annually as well as improve the nutritional and economic status of the community and also boost up the economy of the country through export share. Keywords: Apricot; Fruit leather; Product development; Value addition http://dx.doi.org/10.19045/bspab.2020.90242

The aim of the study was to estimate the magnitude of genetic variation through the characterization of germplasm using agronomical and morphological traits. In the current investigation 38 genotypes of chilli (Capsicum annuum) were evaluated at an agronomical and morphological level for (10 quantitative and 14 qualitative traits). A set of parameters covering different growth stages selected from the Capsicum descriptors developed by Biodiversity International Former. Qualitative traits were studied on a visual basis. Quantitative characters such as plant height ranged from 40 cm (36588) to 63 cm (36616). Fruit length and width range from 2.21 cm (36591) to 13.2 cm (36636) and 0.60 cm (36569) to 2.90 cm (36560 and 36441). Fruit weight varied from 0.85 g (36591) to 8.30 g (36651). Results obtained for yield/plant ranged from 175.49g (36652) to 780.3 g (36616). Results demonstrated the existence of diversity between the studied genotypes and consequently, providing the opportunity of attaining genetic advances in hybridization program for particular traits under consideration. Keywords: Agronomic traits; Chilli germplasm; Genetic diversity; Morphological traits http://dx.doi.org/10.19045/bspab.2020.90168

The present study was conducted to evaluate the quality of milk from Rawalakot and its surroundings. Milk samples were collected from house hold animal, milkman and restaurant milk in order to assess the hygienic status of raw milk, which was collected from three different parts of the city, Rawalakot Azad Jammu and Kashmir. It was observed that the milk samples which were collected from house hold milk showed better quality compared to the other two sources. For the assessment of adulterants, clot-on-boiling (COB), alcohol perception and methyleneblue tests were conducted. In COB test, the result was 29% positive in house hold animal milk, 38% in milkman and 38% in restaurant milk; whereas, in COB test, results of milkman and restaurant milk were similar. The results of alcohol tests showed variation among the three sources of milk: in household animal milk (APT) it was 34%; 44% in milkman and 34% in restaurant milk. Methyleneblue test results show variation among the three sources; the mean values of A+, B+, C+ and D+ for HH were 29, 44, 17, 11 and 14%; 62, 11, 14% were recorded for MM; whereas 14, 33, 33 and 11%, in RM, respectively. The quality of milk was different in all three sources. Milk composition was assessed by specific gravity, fat % and acidity test. The result of Gerber test (fat% age) shows slight variation among the three sources of milk (7.00%, 6.31% and 5.55), respectively. The results of specific gravity were 0.128 g/ml for house hold, 1.027 g/ml for milkman and 0.125 g/ml for restaurant milk, respectively. All three sources showed low specific gravity than standards. The result of acidity test shows slight difference in all three sources of milk. The acidity of milk samples was recorded as 0.18 in house hold milk, 0.21 for milkman milk and 0.19 in restaurant milk. The acidity was higher than the standard values in both milkman and restaurant milk. In organoleptic test, the result was based on sensory evaluation and scoring system. The lowest value was 5.5 and highest value was 7.4. As the results show the HH animal milk was graded as good compared to the other two sources of milk. Key words: Organoleptic, adulterants, milk, acidity.