Repetitive use of same oil for deep-frying over extended period results in the production of various harmful compounds thus posing a serious health threat to consumers.Apple pomace,a by-product of apple processing ind...Repetitive use of same oil for deep-frying over extended period results in the production of various harmful compounds thus posing a serious health threat to consumers.Apple pomace,a by-product of apple processing industry is considered a rich source of various bioactive compounds,thus would be of great interest to the frying industry.The aim of this study was to explore the effect of apple pomace extract(APE)on the oxidative stability of soyabean oil during deep frying of french fries and compare it with its highest polyphenolic fraction quercetin(QE)and synthetic antioxidant tertiary butyl hydroquinone(TBHQ).Total phenols(TP)and Total flavonoid content(TFC)of APE obtained from ultrasound assisted extraction(UAE)was found to be(5.58±0.27 mg GAE/g)and(5.42±0.45 mg QE/g)respectively with an antioxidant activity of 76%and(9.9 mM As acid/mg)as determined by DPPH and FRAP assay.Soyabean oil enriched with natural antioxidants show higher thermal stability and quality in terms of various physico-chemical indices and sensory evaluation as compared to control and TBHQ enriched oils.Transfatty acids(TFA)in both control and antioxidant enriched oils during frying were found in higher concentration crossing the legal limit of 2%.The thermal stability of oils conferred by antioxidants follows this order QE˃APE˃TBHQ˃Control.Thus,natural antioxidants obtained from agro-industrial waste have the great potential to replace synthetic antioxidants effectively in conferring stability to deep-fried oils.展开更多
Nanoemulsion systems were employed to encapsulate the orange peel extract obtained from conventional maceration and novel ultrasound assisted extraction technology.Different wall materials maltodextrin(MD),whey protei...Nanoemulsion systems were employed to encapsulate the orange peel extract obtained from conventional maceration and novel ultrasound assisted extraction technology.Different wall materials maltodextrin(MD),whey protein isolate(WPI)and complex maltodextrin and whey protein isolate(MD/WPI)(1:1)were used in order to enhance the nanoemulsion stability,protect the bioactive core from degradation and control the release of bioactive compounds.The freeze drying technology was then used to obtain powder encapsulates with encapsulation efficiency and loading capacity of MD,WPI and MD/WPI as 89.3,91.2,95.6%and 95.3,94.4 and 93.1%respectively which depicts that encapsulation has taken place properly.All emulsions obtained were in nanoscale range with average hydrodynamic diameter as 105.0,201.82,215.12 and 298.82 for primary W/O emulsion,MD,WPI and MD/WPI stabilised emulsions respectively.These encapsulates were then incorporated in soyabean and mustard oil at different concentration 100,200 and 300 ppm and compared with free extract and synthetic antioxidant BHT to enhance storage life by controlling the oxidative changes during accelerated shelf life storage at 60o C for 24 days.The results obtained concluded that nanoencapsulated extracts performed better in prevention of oxidative indices than the free extract.However,nanocapsules encapsulated by MD/WPI exhibited higher protection of oils during storage than the maltodextrin and whey protein isolate.展开更多
The authors regret<Please read 1:2,1:3,1:4,1:5,1:6,1:7 and 1:8 instead of 2:1,3:1,4:1,5:1,6:1,7:1 and 8:1 in the second major row and column of Table 1.>Revised Table 1.Variable and constant parameters in differ...The authors regret<Please read 1:2,1:3,1:4,1:5,1:6,1:7 and 1:8 instead of 2:1,3:1,4:1,5:1,6:1,7:1 and 8:1 in the second major row and column of Table 1.>Revised Table 1.Variable and constant parameters in different trials of solid-state fermentation of apple pomace.展开更多
Apple pomace,a by-product of the apple juice processing industry,is significant agro-based waste in the Union Territory of Jammu&Kashmir,India.A considerable amount of apple is processed for juice production,resul...Apple pomace,a by-product of the apple juice processing industry,is significant agro-based waste in the Union Territory of Jammu&Kashmir,India.A considerable amount of apple is processed for juice production,resulting in a surplus of apple pomace,which is generally underutilized.This study utilized apple pomace as a substrate matrix for producing pullulan by applying Aureobasidium pullulans MTCC 1991.Solid-state fermentation was done at a lab scale in Erlenmeyer flasks to produce this exopolysaccharide.The suitable conditions for solid-state fermentation of apple pomace were:a solid-liquid ratio of 1:4,inoculum volume of 3 mL,pH 6 and incubation time of 14 days.A yield of 42 mg/g dw was obtained in the control sample without adding any other nutrients or chemicals.The addition of yeast extract at a concentration of 1%(w/w)and sucrose(5%w/w)significantly(p<0.05)increased the yield to 62 mg/g dw and 75 mg/g dw,respectively.The purified pullulan had similar characteristics to that of standard pullulan,as confirmed by ATR-FTIR,H NMR and TLC techniques.Pullulan production from apple pomace can be a better way to utilize this by-product from the apple juice industry.It will be a cost-effective technique for pullulan production as an inexpensive substrate and an environmentally friendly approach are also used.展开更多
In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried out.Homogenisati...In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried out.Homogenisation followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive core.Lyophilisation was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal site.The antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.展开更多
Bioactive peptides are unique,low molecular weight peptide sequences generally consisting of 2–20 amino acid residues.These peptide sequences are inactive within the parent protein but they become physiologically act...Bioactive peptides are unique,low molecular weight peptide sequences generally consisting of 2–20 amino acid residues.These peptide sequences are inactive within the parent protein but they become physiologically active once released from the native polypeptide sequence via hydrolysis.There are multiple methods for producing bioactive peptides from precursor protein molecules,with microbial fermentation of various dietary matrices indubitably being a novel method to produce peptides with specialized bioactivity.Fermented foods especially fermented dairy products,legumes,cereals,meat and marine life as a source of bioactive peptides have been well documented.These peptides have gained scientific attention owing to their biofunctional attributes.The food-derived bioactive peptides have the potential to serve as valuable ingredients in functional foods and nutraceutical products to promote health.Bioactive peptides are known to possess various health-promoting properties including anti-carcinogenic,anti-hypertensive,anti-microbial,antioxidant,anti-diabetic,and immunomodulatory effects.The COVID-19 pandemic has put the world’s health,economy,and social stability in jeopardy.The SARS-CoV-2 infection contributes to severe conditions and higher mortality in COVID-19 patients with comorbidities.The viral infection not only causes severe respiratory infection but also causes malfunctioning of the Renin-Angiotensin system(RAS),resulting in the downregulation of Angiotensin-converting enzyme Ⅱ(ACE-Ⅱ)and subsequent accumulation of Angiotensin Ⅱ.Several synthetic ACE inhibitory medications are being used to minimize the severity of Angiotensin Ⅱ adverse effects such as hypertension.The growing concern about the side effects associated with these pharmaceuticals has prompted researchers to look for alternatives in the form of foods and nutraceuticals with health-promoting features.Biologically active peptides have the potential to be used as a new-generation pharmaceutical product for various diseases including COVID-19.The multi-functional food-derived peptides could be a promising approach against COVID-19 infection in patients with chronic complications through their therapeutic actions.However,more in vitro and in vivo studies are required to validate their efficacy in enhancing the survivability and viability of COVID-19 patients.Although many peptides have demonstrated their positive effects via biochemical assays,cell culture,and animal models,the translation of these findings into practical application is limited.This might be related to the bioavailability issues,which influence the correlation of in vitro results with in vivo functions of peptides.To exert a health-promoting impact,these peptides need to withstand severe gastrointestinal conditions and the action of digestive enzymes to reach the target site in an active state.Therefore it is critical to thoroughly investigate the gastrointestinal stability and transport of these biopeptides and devise strategies to improve their absorption and bioavailability.展开更多
基金thankful to Indian Council of Medical Research(ICMR)for providing financial support for the research.
文摘Repetitive use of same oil for deep-frying over extended period results in the production of various harmful compounds thus posing a serious health threat to consumers.Apple pomace,a by-product of apple processing industry is considered a rich source of various bioactive compounds,thus would be of great interest to the frying industry.The aim of this study was to explore the effect of apple pomace extract(APE)on the oxidative stability of soyabean oil during deep frying of french fries and compare it with its highest polyphenolic fraction quercetin(QE)and synthetic antioxidant tertiary butyl hydroquinone(TBHQ).Total phenols(TP)and Total flavonoid content(TFC)of APE obtained from ultrasound assisted extraction(UAE)was found to be(5.58±0.27 mg GAE/g)and(5.42±0.45 mg QE/g)respectively with an antioxidant activity of 76%and(9.9 mM As acid/mg)as determined by DPPH and FRAP assay.Soyabean oil enriched with natural antioxidants show higher thermal stability and quality in terms of various physico-chemical indices and sensory evaluation as compared to control and TBHQ enriched oils.Transfatty acids(TFA)in both control and antioxidant enriched oils during frying were found in higher concentration crossing the legal limit of 2%.The thermal stability of oils conferred by antioxidants follows this order QE˃APE˃TBHQ˃Control.Thus,natural antioxidants obtained from agro-industrial waste have the great potential to replace synthetic antioxidants effectively in conferring stability to deep-fried oils.
基金the Indian Council of Medical Research(ICMR),Government of India for providing the Senior Research Fellowship(SRF)grant in favour of Miss Rubiya Rashid(3/1/2/124/2019-(Nut).
文摘Nanoemulsion systems were employed to encapsulate the orange peel extract obtained from conventional maceration and novel ultrasound assisted extraction technology.Different wall materials maltodextrin(MD),whey protein isolate(WPI)and complex maltodextrin and whey protein isolate(MD/WPI)(1:1)were used in order to enhance the nanoemulsion stability,protect the bioactive core from degradation and control the release of bioactive compounds.The freeze drying technology was then used to obtain powder encapsulates with encapsulation efficiency and loading capacity of MD,WPI and MD/WPI as 89.3,91.2,95.6%and 95.3,94.4 and 93.1%respectively which depicts that encapsulation has taken place properly.All emulsions obtained were in nanoscale range with average hydrodynamic diameter as 105.0,201.82,215.12 and 298.82 for primary W/O emulsion,MD,WPI and MD/WPI stabilised emulsions respectively.These encapsulates were then incorporated in soyabean and mustard oil at different concentration 100,200 and 300 ppm and compared with free extract and synthetic antioxidant BHT to enhance storage life by controlling the oxidative changes during accelerated shelf life storage at 60o C for 24 days.The results obtained concluded that nanoencapsulated extracts performed better in prevention of oxidative indices than the free extract.However,nanocapsules encapsulated by MD/WPI exhibited higher protection of oils during storage than the maltodextrin and whey protein isolate.
文摘The authors regret<Please read 1:2,1:3,1:4,1:5,1:6,1:7 and 1:8 instead of 2:1,3:1,4:1,5:1,6:1,7:1 and 8:1 in the second major row and column of Table 1.>Revised Table 1.Variable and constant parameters in different trials of solid-state fermentation of apple pomace.
文摘Apple pomace,a by-product of the apple juice processing industry,is significant agro-based waste in the Union Territory of Jammu&Kashmir,India.A considerable amount of apple is processed for juice production,resulting in a surplus of apple pomace,which is generally underutilized.This study utilized apple pomace as a substrate matrix for producing pullulan by applying Aureobasidium pullulans MTCC 1991.Solid-state fermentation was done at a lab scale in Erlenmeyer flasks to produce this exopolysaccharide.The suitable conditions for solid-state fermentation of apple pomace were:a solid-liquid ratio of 1:4,inoculum volume of 3 mL,pH 6 and incubation time of 14 days.A yield of 42 mg/g dw was obtained in the control sample without adding any other nutrients or chemicals.The addition of yeast extract at a concentration of 1%(w/w)and sucrose(5%w/w)significantly(p<0.05)increased the yield to 62 mg/g dw and 75 mg/g dw,respectively.The purified pullulan had similar characteristics to that of standard pullulan,as confirmed by ATR-FTIR,H NMR and TLC techniques.Pullulan production from apple pomace can be a better way to utilize this by-product from the apple juice industry.It will be a cost-effective technique for pullulan production as an inexpensive substrate and an environmentally friendly approach are also used.
基金the Indian Council of Medical Research(ICMR),Government of India for providing the Senior Research Fellowship(SRF)grant in favour of Miss Rubiya Rashid(3/1/2/124/2019-(Nut).
文摘In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried out.Homogenisation followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive core.Lyophilisation was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal site.The antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.
文摘Bioactive peptides are unique,low molecular weight peptide sequences generally consisting of 2–20 amino acid residues.These peptide sequences are inactive within the parent protein but they become physiologically active once released from the native polypeptide sequence via hydrolysis.There are multiple methods for producing bioactive peptides from precursor protein molecules,with microbial fermentation of various dietary matrices indubitably being a novel method to produce peptides with specialized bioactivity.Fermented foods especially fermented dairy products,legumes,cereals,meat and marine life as a source of bioactive peptides have been well documented.These peptides have gained scientific attention owing to their biofunctional attributes.The food-derived bioactive peptides have the potential to serve as valuable ingredients in functional foods and nutraceutical products to promote health.Bioactive peptides are known to possess various health-promoting properties including anti-carcinogenic,anti-hypertensive,anti-microbial,antioxidant,anti-diabetic,and immunomodulatory effects.The COVID-19 pandemic has put the world’s health,economy,and social stability in jeopardy.The SARS-CoV-2 infection contributes to severe conditions and higher mortality in COVID-19 patients with comorbidities.The viral infection not only causes severe respiratory infection but also causes malfunctioning of the Renin-Angiotensin system(RAS),resulting in the downregulation of Angiotensin-converting enzyme Ⅱ(ACE-Ⅱ)and subsequent accumulation of Angiotensin Ⅱ.Several synthetic ACE inhibitory medications are being used to minimize the severity of Angiotensin Ⅱ adverse effects such as hypertension.The growing concern about the side effects associated with these pharmaceuticals has prompted researchers to look for alternatives in the form of foods and nutraceuticals with health-promoting features.Biologically active peptides have the potential to be used as a new-generation pharmaceutical product for various diseases including COVID-19.The multi-functional food-derived peptides could be a promising approach against COVID-19 infection in patients with chronic complications through their therapeutic actions.However,more in vitro and in vivo studies are required to validate their efficacy in enhancing the survivability and viability of COVID-19 patients.Although many peptides have demonstrated their positive effects via biochemical assays,cell culture,and animal models,the translation of these findings into practical application is limited.This might be related to the bioavailability issues,which influence the correlation of in vitro results with in vivo functions of peptides.To exert a health-promoting impact,these peptides need to withstand severe gastrointestinal conditions and the action of digestive enzymes to reach the target site in an active state.Therefore it is critical to thoroughly investigate the gastrointestinal stability and transport of these biopeptides and devise strategies to improve their absorption and bioavailability.
