Effect of Cosmos caudatus Kunth. (Ulam Raja) aqueous and dry extracts on the physicochemical and functional properties, and sensory acceptability of herbal yellow alkaline noodles

Introduction: Cosmos caudatus (Ulam Raja) is rich in phytochemicals and can be utilised in diet diversification strategies to improve the health of individuals. This study was designed to incorporate dry and aqueous extracts of C. caudatus for the preparation of herbal noodles. Methods: For this purpose, different proportions of dry extract (2, 4 and 6% dry extract) and aqueous extract (5, 10 and 15% aqueous extract) of C. caudatus were used. The physicochemical properties of noodles evaluated were pH, cooking time, cooking loss, texture and colour. Total polyphenol contents (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were carried out to assess the antioxidant potential. Lastly, sensory appraisal of functional noodles was carried out to assess consumer acceptance and marketability. Results: The results on physicochemical properties indicated that the pH value of noodles varied from 8.66 to 10.47. In terms of textural analysis and colour properties, firmness and greenness (a*) were higher in dry extract noodles. TPC varied between 115 to 149 mg gallic acid equivalents (GAE/100g) whilst the highest DPPH free radical inhibition was exhibited in herbal noodles prepared using 4% dry extract (92.8%). In contrast, in terms of sensory appraisal, herbal noodles prepared with aqueous extract were more acceptable than dry extract noodles. Conclusion: C. caudatus can be utilised to prepare herbal noodles thus enhancing the dietary intake of phytochemicals especially antioxidants. Such functional foods can improve the health of consumers and offer the potential of protection against various ailments

Shelf life extension of walnut kernels using rice starch-based edible coating formulations

The shelf life of raw walnut kernel is limited due to the influenced of various factors such as its chemical composition, storage condition and environments etc. The effects of five different rice starch-based edible coating formulations on the chemical, physicochemical and textural properties of coated walnut kernels were studied. The peroxide value, anisidine value, totox value, free fatty acid content, hexanal content, color, moisture content, and textural properties were monitored in coated walnuts stored at accelerated temperature (60°C). Results indicated that the coated walnuts had a better quality in terms oxidative stability based on all the chemical indicators of rancidity, and a firmer texture when compared to the uncoated ones, even after 20 days of storage at high temperature. The walnut kernels that were coated with the basic rice starch formulation can be stored longer than the uncoated control samples i.e. with additional of 6 to7 days at 60°C. However, the color of the coated sample was significantly (P≤0.05) lighter than the control group with L values of 49.86 and 46.88, respectively. The predicted shelf life based on calculation showed that the shelf life of the walnut kernels can be extended to 1024 days from 160 days at storage temperature of 20 ± 2°C.It can be concluded that the physicochemical and storage qualities of walnut kernels can be improved by addition of palm oil or chitosan to the rice starch-based edible coating formulations

Anti-oncogenic perspectives of spices/herbs

Contemporary nutrition regime has focused the attention of the researchers on phytochemicals enriched spices to mitigate various oncological threats. Numerous chemopreventive strategies against malignancy have been developed considering the anticancer perspectives of allied nutraceutical constituents. Current evidences have proven an inverse association of spices with that of oncological incidences. The high antioxidant activity of spices derived bioactives triggers the free radicals scavenging ability at cellular level thereby alleviating various metabolic syndromes. Promising compounds including curcumin and curcuminoids (turmeric), limonene (cardamom), allicin, allyl isothiocyanate (garlic), cinnamic aldehyde, 2-hydroxycinnamaldehyde and eugenol (cinnamon), gingerol, zingiberone, zingiberene (ginger), dipropyle disulfides and quercetin (onion), piperidine piperine, limonene, α- and β-pinene (black pepper), crocetin, crocin and safranal (saffron) have been identified as chemopreventing agents against various malignancies. Chemopreventive properties of spices are mediated by functional bioactive ingredients that arrest the activity of cytochrome P450 and isozymes CYP 1A1, cyclooxygenase-2, reducing activator of transcription-3 (STAT-3) and signal transducer. They are closely associated with tumorigenesis activated by interleukin-6 (IL-6) receptors and epidermal growth factor (EGF) relate to an array of tumors. The bioactive constituents altering the expression of protein involved in cell cycle, activating caspases killer and suppressing Kappa-B activation. Alongside, they also restrain causative agents of cell structure damage as in lipid and protein membrane system and DNA that shifting healthy body towards cancerous state. Spices phytochemicals have established as carcinogenesis blockers by modulating cell proliferation pathways transformation, inflammation, metastasis etc. Furthermore, spices as functional ingredients may act as immune boosters and diminish inflammatory disorders. The current review is inevitably an affirmative approach in the development of novel guidelines against cancer by using dietary species to maintain good health

Watermelon lycopene and allied health claims

Presently, functional foods and nutraceuticals are gaining immense importance in the prevention of various maladies through dietary regimen module. Consumption of fruits and vegetables based diet has pursuit a range of bioactive components, especially phytochemicals targeting life threatening ailments. In this context, lycopene is an extensively studied antioxidant potentially present in watermelon, tomato, pink guava etc. Watermelon is one of the unique sources having readily available cis-isomeric lycopene. The distinctive aroma of watermelon is imparted by medium- and short-chain fatty acids along with geranial, β-ionone and neral. Its consumption has been escalated owing to rich nutritional profile and allied health benefits. It is effective in reducing the extent of cancer insurgence, cardiovascular disorders, diabetes and macularm diseases. The structural characteristics, physiochemical properties and therapeutic effects of lycopene are the limelight of the manuscript. However, further research investigations are still needed to address the health enhancing potential of watermelon lycopene

Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims

Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc. In this context, consumption of fruits and vegetables is gaining considerable importance as safeguard to maintain human health. Likewise, their phytochemicals and bioactive molecules are also becoming popular as promising demulcent against various ailments. The current review is an effort to sum up information regarding persimmon fruit with special reference to its phytochemistry and associated health claims. Accordingly, the role of its certain bioactive molecules like proanthocyanidin, carotenoids, tannins, flavonoids, anthocyanidin, catechin, etc. is highlighted. Owing to rich phytochemistry, persimmon and its products are considered effective in mitigating oxidative damage induced by reactive oxygen species (ROS). The antioxidant potential is too responsible for anti-malignant and anti-melanogenic perspectives of persimmon functional ingredients. Additionally, they are effectual in soothing lifestyle related disparities e.g. cardiovascular disorders and diabetes mellitus. There are proven facts that pharmacological application of persimmon or its functional ingredients like proanthocyanidin may helps against hyperlipidemia and hyperglycemia. Nevertheless, astringent taste and diospyrobezoars formation are creating lacuna to prop up its vitality. In toto, persimmon and its components hold potential as one of effective modules in diet based therapy; however, integrated research and meta-analysis are still required to enhance meticulousness

Effects of various stabilization techniques on the nutritional quality and antioxidant potential of brewer’s rice

Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized due to its high susceptibility to lipid oxidation. Thus, it is desirable to develop certain strategies to stabilize the brewer’s rice for food application. In the present study, the effects of microwave heating, gamma irradiation, and chemical (hydrochloric acid) treatments in stabilizing brewer’s rice were investigated. Result showed that microwave-heated brewer’s rice contained lower FFA content as compared with control and irradiation. However, FFA content in brewer’s rice increased significantly (p < 0.05) during storage for all methods, except for hydrochloric acid (HCl) treatment. All the stabilizations methods showed non-significant (p < 0.05) effect on protein, fat, and ash content. However, microwave and chemical treatment significantly (p < 0.05) reduced moisture content. All methods showed no significant (p < 0.05) reduction on phenolic contents but significantly (p < 0.05) reduced the γ-oryzanol and α-tocopherol contents. Microwave heating was able to reduce the oxidation of brewer’s rice without affecting other bioactive molecules present in brewer’s rice. Therefore, microwave heating can be considered as the most suitable technique for stabilizing brewer’s rice

Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent

Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition

Effect of thermally treated barley dietary fiber against hypercholesterolemia

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Ksilanaze i njihova primjena u pekarskoj industriji

Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.Ksilan je drugi najčešći polisaharid i glavni sastojak stanične stijenke biljaka. Ksilani žitarica sadržavaju veliku količinu L-arabinoze i stoga ih često nazivaju arabinoksilanima. Ksilanaze su hidrolitički enzimi koji nasumce cijepaju β-1,4 vezu tih složenih polisaharida. Proizvode ih različite vrste plijesni rodova Aspergillus i Trichoderma. Vrlo su važne u pekarstvu jer povećavaju obujam kruha, poboljšavaju strukturu mrvica te smanjuju ljepljivost. Dodatkom optimalne količine ksilanaza povećava se trajnost i smanjuje starenje kruha, pa se u pekarskoj industriji sve više koriste. U ovom se revijalnom radu raspravlja o njihovoj mogućoj primjeni te kombiniranoj primjeni ksilanaza i drugih enzima sa sinergijskim djelovanjem