Nutraceuticals rich in zinc and branched chain amino acids for improving quality of life in patients with chronic liver disease, hepatic encephalopathy, and geriatrics.pdf

The current paper aimed to highlight the role of nutraceuticals rich in zinc and branched chain amino acids (BCAAs) for improving the quality of life (QoL) in patients with chronic liver disease (CLD), hepatic encephalopathy (HE), and geriatrics. Well-done works based on evidence-based approach were studied thoroughly in order to define the CLD and HE and extract an informative and concise report with valuable knowledge about the important role of zinc and BCAAs as an adjuvant nutraceutical therapy included in the treatment protocol of the CLD and HE, with many health benefits for geriatrics health. Novel nutraceutical formulations structured on scientific basis according to official guidelines were outlined as beneficial dietary supplements containing whey protein as a functional food of milk derivatives with proven health benefits and valuable content (18%) of BCAAs, fortified with a bunch of vitamins, minerals, steviol glycosides (SGs) and natural flavors. It could be concluded the valuable role of zinc and BCAAs in improving QoL in patients with CLD, HE, and geriatrics.</p

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

For a wide range of people, including malnourished adults (12+) with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight, pregnant and lactating women, the current study aimed to present novel nutraceuticals structured according to the Standards of Protein-Rich Concentrated Nutrient Supplementary Foods with Daily Value (DV) on the New Nutrition and Supplement Facts Labels of Food and Drug Administration (FDA), for improving quality of life (QoL). Whey protein concentrate, skim milk powder, vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract were mixed to provide per serving; 10 g protein (20% DV), 25% DV of elemental iron and zinc, vitamin C, folic acid, vitamin B12, with elemental calcium (25% DV) emerged from milk derivatives. The novel nutraceuticals were subjected to the physicochemical, microbiological, and sensory evaluation. Results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts. The serving sizes of the four formulations were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.</p

Novel positioning of Olea europaea L. (Olive) from farm to pharma indexed in pharmacopeia.pdf

The aim of the current paper was to highlight the significant changes in positioning of important medicinal plant; Olea europaea L.(Olive) from being used randomly in traditional medicine to be moved to the new position to be listed in pharmacopeia as pharmaceutical preparations with definite dosage and indications.</p

Novel positioning of Nigella sativa L. (Black seed) from farm to pharma indexed in pharmacopeia

The aim of the current paper was to highlight the significant changes in positioning of important medicinal plant; Nigella sativa L.(Black seed) from being used randomly in traditional medicine to be moved to the new position to be listed in pharmacopeia as pharmaceutical preparations with definite dosage and indications.</p

Effect of baking temperature on quality and safety of school meal biscuits

School meal programs have an important role in improving children’s nutrition. Baking school meal biscuits takes place at a high temperature, which induces physicochemical changes in the biscuits’ matrix with the emergence of heat-induced contaminants such as acrylamide and trans-fats. The present study aimed to investigate the effect of different baking temperatures for different times on the quality and safety of school meal biscuits and their lipid fraction. Biscuits were baked at 180, 200, and 220℃ for 10, 15, and 20 min. Proximate composition, physicochemical, acrylamide, heavy metals, preservatives, minerals, vitamins, texture profile analysis, color index, nutrition facts, and sensory evaluation were determined. Significant differences (P<0.05) were detected in proximate composition, quality parameters, texture, color, and sensory attributes. All samples showed trans-fatty acid levels below the limit assigned by the Commission Regulation (EU) 2019/649. Biscuits baked at 220℃ showed acrylamide exceeding the benchmark level set by the Commission Regulation (EU) 2017/2158. Baking biscuits at 180℃ had considerable moisture with low consumer acceptance. Biscuits baked at 200℃ for 20 min were the best in both processing temperature and time with the best quality attributes, safety, and consumer acceptance.</p

Current Trends in Agriculture & Allied Sciences (Volume-1).pdf

We are delighted to publish our book entitled “Current Trends in Agriculture & Allied Sciences (Volume-1)”. This Books Provides basic ideas related to Recent Emerging Trends in the field of Agriculture, Horticulture, Fishery, Forestry, Dairy Science and other allied sciences. The Book Chapter Consisting of different thematic areas i.e., Advance methods used in Agriculture (IoT, AI, Drone, GIS, GPS, Remote Sensing), Current Trends in Social Science , Crop Production, Crop Protection, Behavioural Science , Marketing & Management, Current Trends in Agriculture, Horticulture, Food Technology, Community Science, Dairy Science, Fishery, Forestry and Animal Sciences, Nutrition-Sensitive Agriculture, Smart Farming & Precision Agriculture, Sustainable Crop Cultivation Strategies, Nano-Science in Agriculture, Drones and Robotics Applications in Agriculture, Smart Packaging Technology, Management of Agricultural Waste, Valorization of Fruits and Vegetables By-products in Food, Pharmaceutical, and Cosmetics Industries and Environmental Impact of Agriculture. This Books consisting of 29 Chapter contribute by Professors, Scientists, Ph.D. Scholar of different institutes throughout India. A humble attempt is made in this book to present basic concepts of Recent Tools and Techniques, Block Chain Technology, Artificial Intelligence and IoT, Smart Farming, Precision Agriculture Approaches, High Tech Agriculture, Latest Methodology used in the agriculture and allied sectors. We hope that this book will be helpful for the researchers in the development of genuine research studies. We are highly indebted to the authors for providing Scientific and Technical chapters for the compilation of books. Any suggestions or inputs from academicians and researcher to improve the book will be highly solicited and will be a great contribution to the discipline of Agricultural Research. The Editors is thankful to the Authors for the contribution in the book chapter. We are also thankful to SP Publishing, Bhubaneswar, India for the entire support and cooperation in publishing the book.</p