Impact of novel processing techniques on the functional properties of egg products and derivatives: a review

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high‐pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno‐functional, nutritional and as well improving the safety egg and egg products. PRACTICAL APPLICATION: Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality

Channelling eggshell waste to valuable and utilizable products: A comprehensive review

International audienc

Cysteine and homocysteine as biomarker of various diseases

Cysteine and homocysteine (Hcy), both sulfur-containing amino acids (AAs), produced from methionine another sulfur-containing amino acid, which is converted to Hcy and further converted to cysteine. This article aims to highlight the link between cysteine and Hcy, and their mechanisms, important functions, play in the body and their role as a biomarker for various types of diseases. So that using cysteine and Hcy as a biomarker, we can prevent and diagnose many diseases. This review concluded that hyperhomocysteinemia (elevated levels of homocysteine) is considered as toxic for cells and is associated with different health problems. Hyperhomocysteinemia and low levels of cysteine associated with various diseases like cardiovascular diseases (CVD), ischemic stroke, neurological disorders, diabetes, cancer like lung and colorectal cancer, renal dysfunction-linked conditions, and vitiligo

Delving into the Therapeutic Potential of Carica papaya Leaf against Thrombocytopenia

Thrombocytopenia is a clinical manifestation that refers to the low platelet count, i.e., <150 × 103/μL, of blood, resulting in imbalanced hemostasis, which leads to several fatal complications. The causative factors vary greatly, but, as a consequence, they interfere with platelet production and promote destruction, leading to death. Carica papaya leaf has unique therapeutic and medicinal characteristics against thrombocytopenia, and this is supported by scientific studies. Secondary metabolites and minerals in the leaf, such as carpaine and quercetin, promote platelet production, inhibit platelet destruction, and maintain platelet membrane through gene expression activity and the ceasing of viral proteases, respectively. This review explores the scientific studies that support the role of papaya leaf in the form of juice, extract, or powder against thrombocytopenia through animal modeling and clinical trials. Phytochemical profiles of C. papaya leaf revealed the presence of flavonoids, alkaloids, phenols, cardiac glycosides, tannins, terpenes, and saponins, which impart therapeutic potential to the leaf. The therapeutic benefits of the leaf include immunomodulatory, antiviral, antidiabetic, anticancer, antimalarial, antiangiogenic, antibacterial, and antioxidant activities. Several conducted scientific research studies have proved the efficacy of C. papaya leaf against thrombocytopenia, expanding the implication of natural sources to eradicate numerous ailments

Functional food and nutra-pharmaceutical perspectives of date (Phoenix dactylifera L.) fruit

Date palm counts among the oldest fruit crops of the world and is mainly cultivated for its highly nutritious fruits consumed as a staple food in many countries, especially in the Gulf region. Dates are enriched with numerous therapeutic bioactives and functional compounds such as phenolics, flavonols, carotenoids, minerals, and vitamins that not only provide an appreciable amount of energy required for the human body but also act as an effective therapeutic agent against several diseases. This review aimed to provide a deep insight into the nutritional as well as phytochemicals profile of date fruit and its seeds in order to explore their biological (anti-cancer, anti-diabetic, cardio-protective, anti-inflammatory properties), functional food, and nutra-pharmaceutical attributes. PRACTICAL APPLICATIONS: This review provides updated information regarding the date fruits and seeds phytochemicals composition together with highlighting dates potential as a natural therapeutic agent against several diseases. The study also urges the importance of consuming dates as a great package to live a healthy life due to the functional food and nutraceutical properties of this valuable fruit. The study also provides information first time as recommending dates to cope with the hidden hunger or micronutrient deficiency faced by the third world inhabitants. Hence, the review may further help the industry and researchers to explore the potential of dates for future medicinal and nutra-pharmaceutical applications

High-Pressure Processing for Sustainable Food Supply

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

A growing interest in green bio‐refining technology using ultrasound to extract high‐added value compounds has been observed in the last decades. Therefore, it is of critical importance to consider the impact of the ultrasound technology on the efficiency of oil extraction from seeds as well as on the properties of extracted oils. The cavitation phenomena induced by ultrasound enhance the oil yield as it shatters the primary cell wall of the seeds and makes an easy release of oil. Thus, the higher oil yield is obtained when ultrasound‐assisted extraction (UAE) is used as compared to conventional methods. The properties of UAE oil such as crystallization, free fatty acid content, and oxidative stability are influenced by the ultrasonic time, temperature, intensity, and type of solvent employed during extraction. It can be concluded that UAE is a more efficient technique, which allows the use of alternative green solvents and the production of high‐quality products.Fil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.Fil: Roobab, Ume. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Inam‐Ur‐Raheem, Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán.Fil: Gullón, Beatriz. Universidad de Vigo. Campus Ourense. Facultad de Ciencias. Departamento de Ingeniería Química; España.Fil: Lorenzo, Jose Manuel. Parque Tecnológico de Galicia. Centro Tecnológico de la Carne de Galicia; España.Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia, Medicina Preventiva y Salud Pública. Departamento de Ciencia de Alimentos. Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España.Fil: Zeng, Xin‐An. Universidad Tecnológica del Sur de China. Escuela de Ciencia e Ingeniería de Alimentos. Guangzhou; China.Fil: Wali, Asif. Universidad Internacional de Karakoram. Departamento de Agricultura y Tecnología de Alimentos; Pakistán.Fil: Aadil, Rana Muhammad. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnología de Alimentos. Faisalabad; Pakistán