Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromat...Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson＇s simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture（13.57%） and fat（0.92%） content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content（0.85%）, carbohydrate content（82.70%） and food energy（365.23 k Cal per 100 g）. Among the minerals, the higher Ca（98.75 mg/kg）, Zn（17.00 mg/kg） and Fe（31.50 mg/kg） were in Gopal Bhog, whereas the highest Na（68.85 mg/kg） was in Badshah Bhog, the highest K（500.00 mg/kg） was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid（49.14%）, linoleic acid（46.99%） and linolenic acid（1.27%） were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid（4.60%） and palmitic acid（31.91%） were found in Govind Bhog and stearic acid（6.47%） in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market.展开更多
Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing.The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food ...Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing.The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation.Further,to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens,bacteriocins have been intensively studied in the last few years.Recently,great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side effects.Different mechanisms of action like pore-formation,retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse bacteriocins.Therefore,the syntheses,purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in detail.The review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action(hurdle approach)to reduce the microbial load as well as antimicrobial resistance.展开更多
Mango(Mangifera indica)is one of the most popular fruits in the world.During processing,the byproducts such as peel,seed and kernel are produced,which are high in bioactive components.There is a need to utilize them t...Mango(Mangifera indica)is one of the most popular fruits in the world.During processing,the byproducts such as peel,seed and kernel are produced,which are high in bioactive components.There is a need to utilize them to formulate food products or extract the functional components.This paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds(BACs).The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and beverages.Mango kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content,whereas mango peels are rich in protocatechuic acids,mangiferin andβ-carotene.These BACs demonstrate numerous biological activities including anti-oxidant antimicrobial,anti-diabetic,anti-cancer and anti-inflammatory properties.One of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products,meat products,and dairy-based products for improving their phenolic compounds,fiber content,carotenoids,and antioxidant activity.This review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.展开更多
Centella asiatica,a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of diseases.However,its phytochemicals use as a functional compon...Centella asiatica,a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of diseases.However,its phytochemicals use as a functional component in food and beverage has recently attracted the attentions of food researchers and scientists.C.asiatica possesses pharmacological value due to the presence of phytochemicals like flavonoids and terpenoids,mainly asiatic acid,asiaticoside,and madecassoside.Its role as a functional component in developing various processed food products and packaging films is continuously being explored.It improves the micronutrient profile and antioxidant potential of developed food products like noodles,chocolates,soups,pasta,etc.However,comprehensive scientific validation based on clinical trials is inadequate,which impede the perception of health benefits and nutritional importance of C.asiatica rich food products.Furthermore,there is a need to extensively examine the composition of C.asiatica active compounds in order to maximise its application in the food processing and preservation industry.Therefore,the goal of this paper is to investigate into the existing information on the extraction,identification,and quantification of C.asiatica phytochemicals,as well as to explore their biological activity.The potential of C.asiatica for developing functional foods and beverages,as well as their processing and preservation to improve human health,is also highlighted.展开更多
Biosensor development has recently advanced as a result of their strong and indisputable uses as analytical methods in a variety of sectors,including medicine,food industry,environmental monitoring,metabolism,agricult...Biosensor development has recently advanced as a result of their strong and indisputable uses as analytical methods in a variety of sectors,including medicine,food industry,environmental monitoring,metabolism,agriculture,military,and security.The popularity of biosensors as devices for a variety of applications may be ascribed to their distinct advantages of fast or rapid analysis,high sensitivity,minimal sample demand and preparation,and no need for the specific skill of operation that traditional analytical procedures require.We attempted to update earlier studies in this study by incorporating other materials that have been in use but have received less attention,such as carbon nano-onions(CNOs),metal-organic frameworks(MOFs),and biopolymers for biosensor manufacturing and design based on their unique properties.The assessment also took into account applicable applications in many sectors.Although considerable progress has been made in the application of biosensors,there is still a need for research development and enhancement,particularly in transforming most of the laboratory experiments that have already been published into portable on-site and implementable in the public domains.展开更多
基金financially supported by Department of Science and Technology,Ministry of Science and Technology,Government of India for an individual research fellowship(Grant No.IF120725 2012/686)
文摘Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson＇s simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture（13.57%） and fat（0.92%） content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content（0.85%）, carbohydrate content（82.70%） and food energy（365.23 k Cal per 100 g）. Among the minerals, the higher Ca（98.75 mg/kg）, Zn（17.00 mg/kg） and Fe（31.50 mg/kg） were in Gopal Bhog, whereas the highest Na（68.85 mg/kg） was in Badshah Bhog, the highest K（500.00 mg/kg） was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid（49.14%）, linoleic acid（46.99%） and linolenic acid（1.27%） were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid（4.60%） and palmitic acid（31.91%） were found in Govind Bhog and stearic acid（6.47%） in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market.
文摘Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing.The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation.Further,to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens,bacteriocins have been intensively studied in the last few years.Recently,great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side effects.Different mechanisms of action like pore-formation,retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse bacteriocins.Therefore,the syntheses,purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in detail.The review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action(hurdle approach)to reduce the microbial load as well as antimicrobial resistance.
文摘Mango(Mangifera indica)is one of the most popular fruits in the world.During processing,the byproducts such as peel,seed and kernel are produced,which are high in bioactive components.There is a need to utilize them to formulate food products or extract the functional components.This paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds(BACs).The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and beverages.Mango kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content,whereas mango peels are rich in protocatechuic acids,mangiferin andβ-carotene.These BACs demonstrate numerous biological activities including anti-oxidant antimicrobial,anti-diabetic,anti-cancer and anti-inflammatory properties.One of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products,meat products,and dairy-based products for improving their phenolic compounds,fiber content,carotenoids,and antioxidant activity.This review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.
基金supported by the Ministry of Education(formerly the Ministry of Human Resource Development)the Government of India for an Institute Research Assistantship,and the author,ST thanks Agricultural and Food Engineering Department,Indian Institute of Technology Kharagpur for their assistance in this study。
文摘Centella asiatica,a pre-historically utilized medicinal herb that is well recognized as a traditional phytotherapeutic substance for treating a variety of diseases.However,its phytochemicals use as a functional component in food and beverage has recently attracted the attentions of food researchers and scientists.C.asiatica possesses pharmacological value due to the presence of phytochemicals like flavonoids and terpenoids,mainly asiatic acid,asiaticoside,and madecassoside.Its role as a functional component in developing various processed food products and packaging films is continuously being explored.It improves the micronutrient profile and antioxidant potential of developed food products like noodles,chocolates,soups,pasta,etc.However,comprehensive scientific validation based on clinical trials is inadequate,which impede the perception of health benefits and nutritional importance of C.asiatica rich food products.Furthermore,there is a need to extensively examine the composition of C.asiatica active compounds in order to maximise its application in the food processing and preservation industry.Therefore,the goal of this paper is to investigate into the existing information on the extraction,identification,and quantification of C.asiatica phytochemicals,as well as to explore their biological activity.The potential of C.asiatica for developing functional foods and beverages,as well as their processing and preservation to improve human health,is also highlighted.
基金funded by the Mexican Government Foreign Affairs Ministry under the Scholarship Program for Foreigner Researchers(S.R.E.-AMEXID 2019-2020).
文摘Biosensor development has recently advanced as a result of their strong and indisputable uses as analytical methods in a variety of sectors,including medicine,food industry,environmental monitoring,metabolism,agriculture,military,and security.The popularity of biosensors as devices for a variety of applications may be ascribed to their distinct advantages of fast or rapid analysis,high sensitivity,minimal sample demand and preparation,and no need for the specific skill of operation that traditional analytical procedures require.We attempted to update earlier studies in this study by incorporating other materials that have been in use but have received less attention,such as carbon nano-onions(CNOs),metal-organic frameworks(MOFs),and biopolymers for biosensor manufacturing and design based on their unique properties.The assessment also took into account applicable applications in many sectors.Although considerable progress has been made in the application of biosensors,there is still a need for research development and enhancement,particularly in transforming most of the laboratory experiments that have already been published into portable on-site and implementable in the public domains.
