Neuroprotective and hepatoprotective effect of whole red rice forms against oxidative stress in streptozotocin induced diabetic rats.

151-160Whole red rice (Oryza sativa L.), consumed as staple food in many countries worldwide, is rich in phytochemicals, mainly antioxidants having health potency. The present study evaluated the neuro- and hepatoprotective efficacy of raw and parboiled whole red rice against streptozotocin (STZ) induced oxidative stress, and antioxidant metabolism both in diabetic and normal non-diabetic rats. Wistar rats were rendered diabetic by a single intraperitoneal (i.p.) injection of streptozotocin (45 mg/kg body wt.), supplemented with raw and parboiled whole red rice for six weeks. Results revealed a drastic increase in oxidative stress markers, such as lipid peroxidation, nitric oxide (NO) level, hydroperoxide (HP) level; antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (GR), thioredoxin reductases (TR), glutathione S-transferase (GST), acetylcholinesterase (AChE) activity, and decrease in endogenous antioxidant, glutathione (GSH) in diabetic rat. On the other hand, addition of raw and parboiled whole red rice in the diet counteracted the STZ induced oxidative stress in diabetic groups and improved the neuro and hepatic antioxidant system. Both, parboiled and raw red rice forms, exercised similar impacts in diabetic as well as in normal rats suggesting improved antioxidant defence mechanism. Results have shown that the whole red rice possess antidiabetic potential with the antioxidant improving ability, and could be utilized as dietary supplements in diabetes management

Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge

Whole grains are reported to be rich in nutrients, nutraceuticals and have number of health beneficial effects. A convenient multi-whole grain mix for the preparation of a drink or porridge was formulated by using cereals, millets, pulses and nuts. Particle size was mostly of 180-250 microns (52%). Amylograph characteristics like GT, PV, HPV, CPV were 82°C, 285BU, 310BU, and 605BU, respectively were ideal for drink. The mix was found to be rich in carbohydrate, protein, fibre and calorie. The 100g of the mix had nutraceuticals like carotenoids (290µg), γ-tocopherol (4.6mg), α-tocopherol (1.5mg), and polyphenols-soluble, bound and total (94,132 and 226mg GA Eq.). Bioactive properties like vitamin E activity, free radical scavenging activity, total antioxidant activity and starch digestibility were 2.6i.u., 153mg catechin.Eq./100g, 17mg Tocopherol equivalent and 61.8%. Mix was sensorily acceptable in the form of drink and porridge and can be used as an ideal nutritious food for all age group

Near-field optical power transmission of dipole nano-antennas

Nano-antennas in functional plasmonic applications require high near-field optical power transmission. In this study, a model is developed to compute the near-field optical power transmission in the vicinity of a nano-antenna. To increase the near-field optical power transmission from a nano-antenna, a tightly focused beam of light is utilized to illuminate a metallic nano-antenna. The modeling and simulation of these structures is performed using 3-D finite element method based full-wave solutions of Maxwell’s equations. Using the optical power transmission model, the interaction of a focused beam of light with plasmonic nanoantennas is investigated. In addition, the tightly focused beam of light is passed through a band-pass filter to identify the effect of various regions of the angular spectrum to the near-field radiation of a dipole nano-antenna. An extensive parametric study is performed to quantify the effects of various parameters on the transmission efficiency of dipole nano-antennas, including length, thickness, width, and the composition of the antenna, as well as the wavelength and half-beam angle of incident light. An optimal dipole nanoantenna geometry is identified based on the parameter studies in this work. In addition, the results of this study show the interaction of the optimized dipole nano-antenna with a magnetic recording medium when it is illuminated with a focused beam of light

Thermally induced structural changes in wool: A high-resolution solid-state carbon-13 CPMAS NMR study

Carbon-13 CPMAS NMR spectra of merino fine wool fibre (Quality 64S) were recorded as a function of heating from room temparature to 190°C. At about 170°C, the unsaturation of aromaticity increases. Analysis of the observed chemical shift value (at 170°C) of the main chain carbonyl carbons reveal that both the right-handed α-helix and β-sheet forms exist in the wool fibre

Techno-economic control systems for polyester manufacturing

233-238A new approach for process control in polyester manufacturing plants is presented, which is based on the distributed control system and simulation, enabling a high degree of automation. The technology seems to be stable process with operational ease providing protection against misguidance and wastage. Although a high initial investment is called for nonetheless high investments can be recovered in just three years of installing this technologically superior and economically viable control system

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics