Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side effects.Locally availab...Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side effects.Locally available and cheap fruits such as tomato are perishable very easily due to its high water content.Seaweed gel coating is a good choice,easily available and cheap natural preservative abundantly available in the Indian coasts.The present study was undertaken to extend the shelf life of the tomatoes using seaweed gel coating at different concentrations.Two seaweeds namely Kappaphycus alvarezii(red algae)and Sargassum tenerrimum(brown algae)was selected due to their high gelling property.Selected seaweeds were collected in dry form from Aqua Agri Processing Limited,Mana Madurai(SIPCOT)Tamil Nadu,India.The seaweed extracts were tested for phytonutrients,antibacterial and anti-fungal activity using standard procedures.The shelf life of seaweed coated tomatoes using different concentrations of the seaweed extract(gel)was tested.From the results,it is understood that the phytonutrients namely flavonoids,steroids,saponins and tannins are present in both the selected seaweeds.Antibacterial and antifungal activity of Kappaphycus alvarezii showed higher inhibition zone than S.tenerrimum against common pathogens.Quality characteristics and shelf life evaluation was based on water loss,texture,ascorbic acid content,juice content,total soluble solids(TSS),total acidity and TSS/total acidity ratio,respectively.The results pointed out that K.alvarezii was the most effective in maintaining the quality characteristics of tomato fruits and it also supports the fruit quality during storage period than S.tenerrimum.Thus,from the results of the study it is concluded that the better quality characteristics and shelf life of tomatoes can be increased by coating seaweed gel and it can be used as a bio preservative in fruit and vegetable preservation.展开更多
Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Ob...Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.展开更多
The fruit of Manilkara hexandra(Roxb.)Dubard is one of the most underutilized fruits of India and in Gujarat state.It is popularly known as‘Rayan’.The fruit and seed of Rayan were analysed for their total phenolic a...The fruit of Manilkara hexandra(Roxb.)Dubard is one of the most underutilized fruits of India and in Gujarat state.It is popularly known as‘Rayan’.The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content,phenolic compounds and total antioxidant capacity with six different assay methods.The results indicated that the methanolic extract of Rayan fruit being a good source of phenolic(811.3 mg GAE/100 g fw)and flavonoid(485.56 mg RE/100 g fw)content.Also,eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of Rayan.The LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid,quercetin and kaempferol,while quercetin,gallic acid and vanillic acid in seed.The presence of quercetin suggests health benefits.The fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP,RPA,DPPHRSA,ABTSRSA and HRSA except NORSA in comparison with that of seed.The current study explains that M.hexandra is a relatively good source of antioxidants such as phenols and flavonoids for diet.展开更多
Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,...Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.展开更多
Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient ...Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient and nutritious food products.Pasta is one of the easiest and most versatile food products consumed today.Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins,minerals and fibre.Recently,pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses,vegetable and fruit extracts which is help to get the nutritional well being of the consumers.One of the solutions for this is the incorporation of millet flour,pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta.Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina,millets(barnyard millet(Echinochloa utilis),kodo millet(Paspalum setaceum)and little millet(Panicum sumatrense),pulses(peas(Pisum sativum L.)and lentil(Lens culinaris))and vegetable(plantain flours(Musa paradisiaca))at different proportions.It contains durum semolina flour,millet and pulse blend flour(millet flour blends(flours of barnyard millet,kodo millet,little millet mixed at ratio 1:1:1)and pulse flour blends(flours of peas and lentil mixed at ratio 1:1)both millet and pulse blends were mixed at ratio 1:1)and plantain flour.All the three flours samples were mixed at 70:15:15 percent for formulae 1,55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3.Durum semolina(100%)was used as control.For 15%of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content.Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture(%),energy(kcal),carbohydrate(g),protein(g),fat(g),crude fibre(g),ash(%)and minerals content were evaluated by standard procedures.Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated.The results showed that the composite flours of moisture content(7.8%to 8.2%),energy(363.3 kcal to 365.6 kcal),carbohydrate(78.4 g to 81.3 g),protein(9.4 g to 11.7 g),fat(0.1 g to 0.3 g),ash(0.72%to 1.38%)and crude fiber content(7.88 g to 14.06 g).These findings revealed that composite flour formulae of protein,ash,crude fiber content and calcium,iron,copper,zinc content were higher than control.While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control.Therefore,three composite mixtures of formulae could be used to produce good quality of pasta products.Among the composite mixture,formulae1 was high score(8.81)in overall acceptability.During storage period,composite mixture of all formulae nutrients content and also sensory parameters were slightly decreased.Even though,multigrain food products that provide to improve good health and other beneficial effect but also have good taste,extended shelf life and appealing colour and are also economically feasible for all grades of population.展开更多
Spent silk worm pupae ofAntheraea assama were analyzed for its amino acid constituents and compared with the amino acid composition of fiber from A. assama, A. pyrni, and Bombyx mori. Amino acid percent was determined...Spent silk worm pupae ofAntheraea assama were analyzed for its amino acid constituents and compared with the amino acid composition of fiber from A. assama, A. pyrni, and Bombyx mori. Amino acid percent was determined by UV Spectrophotometer at 570 nm. Infra Red spectra recorded the presence of different amino acids in the spent silk worm pupae powder which corroborate with the amino acids present in the fiber of different silk species.展开更多
Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food p...Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.展开更多
Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was car...Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.展开更多
Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to mak...Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.展开更多
Carrot （Daucus carom） is a valuable source of health promoting ingredients such as anthocyanin, carotenes, phenolic compounds etc. These substances are important to man as a source of pharmaceuticals, fragrance, agr...Carrot （Daucus carom） is a valuable source of health promoting ingredients such as anthocyanin, carotenes, phenolic compounds etc. These substances are important to man as a source of pharmaceuticals, fragrance, agrochemicals as well as food additives and used for prevention of many chronic diseases. Since these activities may be correlated with the presence of antioxidant compounds, extract of carrot and carrot callus were evaluated for their anthocyanin, flavonoids and total phenolic content as well as total antioxidant activity. Anthocyanin content was measured by spectrophotometric method. Total phenols and flavonoids were analyzed according to the Folin-Ciocalteu method and total antioxidant activity was assessed by ferric reducing/antioxidant power （FRAP） assay. Anthocyanin, flavonoids and total phenolic content were estimated to be 9.36 mg%, 46.96 mg% and 57.01 mg% for callus and 6.82 mg%, 32.96 mg% and 42.69 mg% for carrot, respectively, on fresh weight basis. The total antioxidant activity for the callus and carrot was found to be 51.13 mg, 118.77 mg, 91.08 mg and 140.08 mg equivalent and 79.40 mg, 184.44 mg, 141.43 mg and 217.52 mg equivalent to gallic acid, vitamin C, butylated hydroxyanisole （BHA） and trolox, respectively, when expressed per 100 g on fresh weight basis. The antioxidant activity of fresh carrot was found to be higher compared to its callus.展开更多
Bottle gourd is a good source of health-beneficial bioactive substances.This research aimed at evaluating the effect of different cooking methods(pressure cooking,microwaving,and frying)and extraction solvents(methano...Bottle gourd is a good source of health-beneficial bioactive substances.This research aimed at evaluating the effect of different cooking methods(pressure cooking,microwaving,and frying)and extraction solvents(methanol,ethanol and butanol)on bottle gourd fruit phenolic compounds and antioxidant capacity.The quantitative estimation of polyphenolic compounds,flavonoids and tannins was estimated by spectrophotometric methods.The antioxidative properties were evaluated using ferric thiocyanate(FTC),thiobarbituric acid(TBA),ferric reducing antioxidant power(FRAP)and 2,2-diphenyl-1-picrylhydrazyl(DPPH)tests using the standard methods.Moreover,quantification of individual polyphenols was carried out by high-performance thin layer chromatography(HPTLC)technique.Frying and pressure-cooking thermal treatments were observed to be the best methods for retaining bioactive molecules.When compared to the raw counterpart,the retention level of total phenol content(TPC)in pressure cooked and fried samples was 23.8%and 13.3%,respectively.Similarly,antioxidant capacity in terms of FRAP was observed to increase by 47.26%after pressure cooking and 28.50%after microwave cooking in respect to the raw sample.The HPTLC results showed that this fruit has high antioxidant capacity and is rich in phenolic acid[gallic(17.83 mg g^(−1)dwb),p-coumaric(6.70 mg g^(−1)dwb)and vanillic(60.66 mg g^(−1)dwb)]and flavonoids[quercetin(24.64 mg g^(−1)dwb)and myrecetin(20.73 mg g^(−1)dwb)].The chromatography indicated destruction and transformation of new phenolic compounds due to heat treatments.The correlation analysis revealed that flavonoids were much more responsible for their antioxidant activity.Cooking methods and extraction solvents affected the retention and recovery of polyphenolic compounds available in bottle gourd fruit.These findings offer valuable information for optimizing cooking techniques to preserve and enhance the nutritional and antioxidant properties of bottle gourd,making it a valuable fruit for a healthy diet.Pressure cooking could be the most suitable cooking treatment as far as retention of bioactive compounds like phenolic acids is concerned.展开更多
Plants have been utilized by humans throughout history for a variety of purposes,including sustenance and medicinal intentions.Since ancient times,wheatgrass has been utilized as a type of microgreen for therapeutic p...Plants have been utilized by humans throughout history for a variety of purposes,including sustenance and medicinal intentions.Since ancient times,wheatgrass has been utilized as a type of microgreen for therapeutic purposes.Phenolic flavonoids,vitamins,minerals,proteins and enzymes are all abundant in wheatgrass.These nutrients and bioactive substances enhanced wheatgrass’s therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases.it has been shown to have a wide variety of pharmacological potentials,including an antioxidative potential that helps to neutralize free radicals,anti-cancer,anti-ulcer,anti-diabetic,anti-arthritic,anti-microbial action,and many more.However,there is a dearth of scientific evidence to back up wheatgrass’s possible pharmacological effects and clinical value.To investigate its clinical utility for human welfare,in-depth research studies are needed.Through this analysis of the review literature,an attempt has been made to explain wheatgrass and its therapeutic potentials.展开更多
The use of nanoparticles in treating dreadful diseases like cancer is the emerging field of research in cancer therapy.In the present investigation,the green biosynthesis of silver nanoparticles(AgNPs)with aqueous fru...The use of nanoparticles in treating dreadful diseases like cancer is the emerging field of research in cancer therapy.In the present investigation,the green biosynthesis of silver nanoparticles(AgNPs)with aqueous fruit extract of Terminalia belarica has been carried out,and ultraviolet-visible spectroscopy(UV-Vis)analysis was done which revealed an intense surface plasmon resonance(SPR)band at 430 nm,thus confirming the formation of Tb-AgNPs.The AgNPs were further characterized by Fourier transform-infrared spectroscopy(FTIR),showing the reduction of silver nitrate into Tb-AgNPs by the reduction of different functional groups such as hydroxyl,phenols,stretch of aldehydes,alkenes and aromatics.Transmission electron microscopy(TEM)and diffraction light scattering(DLS)study showed that the nanoparticles were round in shape with an average size of 46.5 nm.The atomic force microscopy(AFM)analysis also revealed similar results to facilitate that the AgNPs were round in shape,and the size was calculated by Z-coloration method.Furthermore,the X-ray diffraction(XRD)data confirmed that Tb-AgNPs were crystalline with face centered cubic(fcc)structure and were very stable with-29.1 mV Zeta potential.Tb-AgNPs showed efficient free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl,hydrogen peroxide and nitric oxide.The 2,2-diphenyl-1-picrylhydrazyl(DPPH)method was the best among the three antioxidant methods with the half maximal inhibitory concentration(IC50)value of 47.25±0.17.Tb-AgNPs also showed superior and efficient antibacterial activity greater than the control antibiotic,and showed effective anti-proliferative and cytotoxic effect on human breast cancer cells with IC50 value of 73.18µg/mL.The biosynthesized Tb-AgNPs with multifunctional properties could be employed as a source for the exploration of novel therapeutic antioxidant,antibacterial and anticancer agent.展开更多
The Himalayas,globally acknowledged as one of the four biodiversity hotspots,underscore their ecological significance,boasting abundant flora and fauna.Among these,a diverse array of wild fruits such as Aegle marmelos...The Himalayas,globally acknowledged as one of the four biodiversity hotspots,underscore their ecological significance,boasting abundant flora and fauna.Among these,a diverse array of wild fruits such as Aegle marmelos,Artocarpus lakoocha,Baccaurea spp.,Carissa spp.,and others provide essential nutrition for local populations.These fruits,rich in bioactive compounds,offer nutraceutical potential,contributing to health aspects like antidiabetic,anti-inflammatory,and anticancer properties.The integration of Himalayan wild fruits into circular practices supports sustainable livelihoods.The responsible harvesting,efficient processing,and value addition of these fruits align with circular principles,striking a balance between conservation and progress.Technologies such as anaerobic digestion,waste-to-energy conversion,and composting can harness waste generated during cultivation and processing,contributing to a circular economy and rural Himalayan community development.Preserving,accessing,and commercializing underutilized fruits can significantly enhance economic prosperity and the quality of life for inhabitants.However,integrating these fruits into agriculture faces multifaceted challenges,spanning social,economic,environmental,agronomic,and political dimensions.Addressing these challenges is crucial for sustainable development,aiming to eradicate poverty,malnutrition,and hidden hunger.Moreover,addressing these challenges is not only vital for sustainable development in the Himalayan region but also for mitigating carbon footprints and tackling issues like poverty,malnutrition,hidden hunger,and climate change.The exploration of these concepts within the Himalayan context holds immense promise for sustainable development and ecological conservation.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
Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers.Conventionally grown foods have immense adverse health effects due to the presence of higher pestic...Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers.Conventionally grown foods have immense adverse health effects due to the presence of higher pesticide residue,more nitrate,heavy metals,hormones,antibiotic residue,and also genetically modified organisms.Moreover,conventionally grown foods are less nutritious and contain lesser amounts of protective antioxidants.In the quest for safer food,the demand for organically grown foods has increased during the last decades due to their probable health benefits and food safety concerns.Organic food production is defined as cultivation without the application of chemical fertilizers and synthetic pesticides or genetically modified organisms,growth hormones,and antibiotics.The popularity of organically grown foods is increasing day by day owing to their nutritional and health benefits.Organic farming also protects the environment and has a greater socio-economic impact on a nation.India is a country that is bestowed with indigenous skills and potentiality for growth in organic agriculture.Although India was far behind in the adoption of organic farming due to several reasons,presently it has achieved rapid growth in organic agriculture and now becomes one of the largest organic producers in the world.Therefore,organic farming has a great impact on the health of a nation like India by ensuring sustainable development.展开更多
文摘Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side effects.Locally available and cheap fruits such as tomato are perishable very easily due to its high water content.Seaweed gel coating is a good choice,easily available and cheap natural preservative abundantly available in the Indian coasts.The present study was undertaken to extend the shelf life of the tomatoes using seaweed gel coating at different concentrations.Two seaweeds namely Kappaphycus alvarezii(red algae)and Sargassum tenerrimum(brown algae)was selected due to their high gelling property.Selected seaweeds were collected in dry form from Aqua Agri Processing Limited,Mana Madurai(SIPCOT)Tamil Nadu,India.The seaweed extracts were tested for phytonutrients,antibacterial and anti-fungal activity using standard procedures.The shelf life of seaweed coated tomatoes using different concentrations of the seaweed extract(gel)was tested.From the results,it is understood that the phytonutrients namely flavonoids,steroids,saponins and tannins are present in both the selected seaweeds.Antibacterial and antifungal activity of Kappaphycus alvarezii showed higher inhibition zone than S.tenerrimum against common pathogens.Quality characteristics and shelf life evaluation was based on water loss,texture,ascorbic acid content,juice content,total soluble solids(TSS),total acidity and TSS/total acidity ratio,respectively.The results pointed out that K.alvarezii was the most effective in maintaining the quality characteristics of tomato fruits and it also supports the fruit quality during storage period than S.tenerrimum.Thus,from the results of the study it is concluded that the better quality characteristics and shelf life of tomatoes can be increased by coating seaweed gel and it can be used as a bio preservative in fruit and vegetable preservation.
文摘Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.
文摘The fruit of Manilkara hexandra(Roxb.)Dubard is one of the most underutilized fruits of India and in Gujarat state.It is popularly known as‘Rayan’.The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content,phenolic compounds and total antioxidant capacity with six different assay methods.The results indicated that the methanolic extract of Rayan fruit being a good source of phenolic(811.3 mg GAE/100 g fw)and flavonoid(485.56 mg RE/100 g fw)content.Also,eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of Rayan.The LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid,quercetin and kaempferol,while quercetin,gallic acid and vanillic acid in seed.The presence of quercetin suggests health benefits.The fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP,RPA,DPPHRSA,ABTSRSA and HRSA except NORSA in comparison with that of seed.The current study explains that M.hexandra is a relatively good source of antioxidants such as phenols and flavonoids for diet.
文摘Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.
文摘Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient and nutritious food products.Pasta is one of the easiest and most versatile food products consumed today.Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins,minerals and fibre.Recently,pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses,vegetable and fruit extracts which is help to get the nutritional well being of the consumers.One of the solutions for this is the incorporation of millet flour,pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta.Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina,millets(barnyard millet(Echinochloa utilis),kodo millet(Paspalum setaceum)and little millet(Panicum sumatrense),pulses(peas(Pisum sativum L.)and lentil(Lens culinaris))and vegetable(plantain flours(Musa paradisiaca))at different proportions.It contains durum semolina flour,millet and pulse blend flour(millet flour blends(flours of barnyard millet,kodo millet,little millet mixed at ratio 1:1:1)and pulse flour blends(flours of peas and lentil mixed at ratio 1:1)both millet and pulse blends were mixed at ratio 1:1)and plantain flour.All the three flours samples were mixed at 70:15:15 percent for formulae 1,55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3.Durum semolina(100%)was used as control.For 15%of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content.Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture(%),energy(kcal),carbohydrate(g),protein(g),fat(g),crude fibre(g),ash(%)and minerals content were evaluated by standard procedures.Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated.The results showed that the composite flours of moisture content(7.8%to 8.2%),energy(363.3 kcal to 365.6 kcal),carbohydrate(78.4 g to 81.3 g),protein(9.4 g to 11.7 g),fat(0.1 g to 0.3 g),ash(0.72%to 1.38%)and crude fiber content(7.88 g to 14.06 g).These findings revealed that composite flour formulae of protein,ash,crude fiber content and calcium,iron,copper,zinc content were higher than control.While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control.Therefore,three composite mixtures of formulae could be used to produce good quality of pasta products.Among the composite mixture,formulae1 was high score(8.81)in overall acceptability.During storage period,composite mixture of all formulae nutrients content and also sensory parameters were slightly decreased.Even though,multigrain food products that provide to improve good health and other beneficial effect but also have good taste,extended shelf life and appealing colour and are also economically feasible for all grades of population.
文摘Spent silk worm pupae ofAntheraea assama were analyzed for its amino acid constituents and compared with the amino acid composition of fiber from A. assama, A. pyrni, and Bombyx mori. Amino acid percent was determined by UV Spectrophotometer at 570 nm. Infra Red spectra recorded the presence of different amino acids in the spent silk worm pupae powder which corroborate with the amino acids present in the fiber of different silk species.
文摘Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.
文摘Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.
文摘Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.
文摘Carrot （Daucus carom） is a valuable source of health promoting ingredients such as anthocyanin, carotenes, phenolic compounds etc. These substances are important to man as a source of pharmaceuticals, fragrance, agrochemicals as well as food additives and used for prevention of many chronic diseases. Since these activities may be correlated with the presence of antioxidant compounds, extract of carrot and carrot callus were evaluated for their anthocyanin, flavonoids and total phenolic content as well as total antioxidant activity. Anthocyanin content was measured by spectrophotometric method. Total phenols and flavonoids were analyzed according to the Folin-Ciocalteu method and total antioxidant activity was assessed by ferric reducing/antioxidant power （FRAP） assay. Anthocyanin, flavonoids and total phenolic content were estimated to be 9.36 mg%, 46.96 mg% and 57.01 mg% for callus and 6.82 mg%, 32.96 mg% and 42.69 mg% for carrot, respectively, on fresh weight basis. The total antioxidant activity for the callus and carrot was found to be 51.13 mg, 118.77 mg, 91.08 mg and 140.08 mg equivalent and 79.40 mg, 184.44 mg, 141.43 mg and 217.52 mg equivalent to gallic acid, vitamin C, butylated hydroxyanisole （BHA） and trolox, respectively, when expressed per 100 g on fresh weight basis. The antioxidant activity of fresh carrot was found to be higher compared to its callus.
基金supported by the University Grant Commission(UGC)of India.
文摘Bottle gourd is a good source of health-beneficial bioactive substances.This research aimed at evaluating the effect of different cooking methods(pressure cooking,microwaving,and frying)and extraction solvents(methanol,ethanol and butanol)on bottle gourd fruit phenolic compounds and antioxidant capacity.The quantitative estimation of polyphenolic compounds,flavonoids and tannins was estimated by spectrophotometric methods.The antioxidative properties were evaluated using ferric thiocyanate(FTC),thiobarbituric acid(TBA),ferric reducing antioxidant power(FRAP)and 2,2-diphenyl-1-picrylhydrazyl(DPPH)tests using the standard methods.Moreover,quantification of individual polyphenols was carried out by high-performance thin layer chromatography(HPTLC)technique.Frying and pressure-cooking thermal treatments were observed to be the best methods for retaining bioactive molecules.When compared to the raw counterpart,the retention level of total phenol content(TPC)in pressure cooked and fried samples was 23.8%and 13.3%,respectively.Similarly,antioxidant capacity in terms of FRAP was observed to increase by 47.26%after pressure cooking and 28.50%after microwave cooking in respect to the raw sample.The HPTLC results showed that this fruit has high antioxidant capacity and is rich in phenolic acid[gallic(17.83 mg g^(−1)dwb),p-coumaric(6.70 mg g^(−1)dwb)and vanillic(60.66 mg g^(−1)dwb)]and flavonoids[quercetin(24.64 mg g^(−1)dwb)and myrecetin(20.73 mg g^(−1)dwb)].The chromatography indicated destruction and transformation of new phenolic compounds due to heat treatments.The correlation analysis revealed that flavonoids were much more responsible for their antioxidant activity.Cooking methods and extraction solvents affected the retention and recovery of polyphenolic compounds available in bottle gourd fruit.These findings offer valuable information for optimizing cooking techniques to preserve and enhance the nutritional and antioxidant properties of bottle gourd,making it a valuable fruit for a healthy diet.Pressure cooking could be the most suitable cooking treatment as far as retention of bioactive compounds like phenolic acids is concerned.
文摘Plants have been utilized by humans throughout history for a variety of purposes,including sustenance and medicinal intentions.Since ancient times,wheatgrass has been utilized as a type of microgreen for therapeutic purposes.Phenolic flavonoids,vitamins,minerals,proteins and enzymes are all abundant in wheatgrass.These nutrients and bioactive substances enhanced wheatgrass’s therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases.it has been shown to have a wide variety of pharmacological potentials,including an antioxidative potential that helps to neutralize free radicals,anti-cancer,anti-ulcer,anti-diabetic,anti-arthritic,anti-microbial action,and many more.However,there is a dearth of scientific evidence to back up wheatgrass’s possible pharmacological effects and clinical value.To investigate its clinical utility for human welfare,in-depth research studies are needed.Through this analysis of the review literature,an attempt has been made to explain wheatgrass and its therapeutic potentials.
文摘The use of nanoparticles in treating dreadful diseases like cancer is the emerging field of research in cancer therapy.In the present investigation,the green biosynthesis of silver nanoparticles(AgNPs)with aqueous fruit extract of Terminalia belarica has been carried out,and ultraviolet-visible spectroscopy(UV-Vis)analysis was done which revealed an intense surface plasmon resonance(SPR)band at 430 nm,thus confirming the formation of Tb-AgNPs.The AgNPs were further characterized by Fourier transform-infrared spectroscopy(FTIR),showing the reduction of silver nitrate into Tb-AgNPs by the reduction of different functional groups such as hydroxyl,phenols,stretch of aldehydes,alkenes and aromatics.Transmission electron microscopy(TEM)and diffraction light scattering(DLS)study showed that the nanoparticles were round in shape with an average size of 46.5 nm.The atomic force microscopy(AFM)analysis also revealed similar results to facilitate that the AgNPs were round in shape,and the size was calculated by Z-coloration method.Furthermore,the X-ray diffraction(XRD)data confirmed that Tb-AgNPs were crystalline with face centered cubic(fcc)structure and were very stable with-29.1 mV Zeta potential.Tb-AgNPs showed efficient free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl,hydrogen peroxide and nitric oxide.The 2,2-diphenyl-1-picrylhydrazyl(DPPH)method was the best among the three antioxidant methods with the half maximal inhibitory concentration(IC50)value of 47.25±0.17.Tb-AgNPs also showed superior and efficient antibacterial activity greater than the control antibiotic,and showed effective anti-proliferative and cytotoxic effect on human breast cancer cells with IC50 value of 73.18µg/mL.The biosynthesized Tb-AgNPs with multifunctional properties could be employed as a source for the exploration of novel therapeutic antioxidant,antibacterial and anticancer agent.
文摘The Himalayas,globally acknowledged as one of the four biodiversity hotspots,underscore their ecological significance,boasting abundant flora and fauna.Among these,a diverse array of wild fruits such as Aegle marmelos,Artocarpus lakoocha,Baccaurea spp.,Carissa spp.,and others provide essential nutrition for local populations.These fruits,rich in bioactive compounds,offer nutraceutical potential,contributing to health aspects like antidiabetic,anti-inflammatory,and anticancer properties.The integration of Himalayan wild fruits into circular practices supports sustainable livelihoods.The responsible harvesting,efficient processing,and value addition of these fruits align with circular principles,striking a balance between conservation and progress.Technologies such as anaerobic digestion,waste-to-energy conversion,and composting can harness waste generated during cultivation and processing,contributing to a circular economy and rural Himalayan community development.Preserving,accessing,and commercializing underutilized fruits can significantly enhance economic prosperity and the quality of life for inhabitants.However,integrating these fruits into agriculture faces multifaceted challenges,spanning social,economic,environmental,agronomic,and political dimensions.Addressing these challenges is crucial for sustainable development,aiming to eradicate poverty,malnutrition,and hidden hunger.Moreover,addressing these challenges is not only vital for sustainable development in the Himalayan region but also for mitigating carbon footprints and tackling issues like poverty,malnutrition,hidden hunger,and climate change.The exploration of these concepts within the Himalayan context holds immense promise for sustainable development and ecological conservation.
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.
基金This review work was funded by the University Grants Commission,Government of India.
文摘Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers.Conventionally grown foods have immense adverse health effects due to the presence of higher pesticide residue,more nitrate,heavy metals,hormones,antibiotic residue,and also genetically modified organisms.Moreover,conventionally grown foods are less nutritious and contain lesser amounts of protective antioxidants.In the quest for safer food,the demand for organically grown foods has increased during the last decades due to their probable health benefits and food safety concerns.Organic food production is defined as cultivation without the application of chemical fertilizers and synthetic pesticides or genetically modified organisms,growth hormones,and antibiotics.The popularity of organically grown foods is increasing day by day owing to their nutritional and health benefits.Organic farming also protects the environment and has a greater socio-economic impact on a nation.India is a country that is bestowed with indigenous skills and potentiality for growth in organic agriculture.Although India was far behind in the adoption of organic farming due to several reasons,presently it has achieved rapid growth in organic agriculture and now becomes one of the largest organic producers in the world.Therefore,organic farming has a great impact on the health of a nation like India by ensuring sustainable development.
