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Development of a nutritionally enhanced confectionery jelly with coconut testa phenolic concentrate and water-soluble vitamins
No full textThis study developed a nutritionally enriched confectionery jelly by incorporating coconut testa phenolic
concentrate (CTPC), a sustainable by-product, together with water-soluble vitamins. Gelatin-based jellies were
prepared with CTPC at 0.5 %, 1.0 %, and 1.5 %, and the optimized 1.0 % formulation was fortified with vitamins
B3, B5, B6, B12, and C. Physicochemical, antioxidant, and functional properties were evaluated. Increasing CTPC
concentration significantly reduced moisture (17.82–14.33 %) and water activity (0.71–0.59), while enhancing
phenolic content (10.91–20.97 μg GAE/g) and radical scavenging activity (17.23–25.68 %). Minimal color
variation was observed, though texture analysis revealed increased hardness (8.20–13.12 %) with stable
chewiness. The melting point rose with higher CTPC levels. The 1.0 % CTPC jelly exhibited highest overall
acceptability and retained 73 % of vitamins after processing. During storage, a decline in water activity, stable
color, and increased hardness were noted. Overall, CTPC- and vitamin-enriched jelly, particularly at 1.0 % CTPC,
represents a functional snack with improved antioxidant potential and vitamin retention. Importantly, this study
highlights the valorization of coconut testa, an underutilized agro-industrial by-product, as a sustainable, health-
promoting ingredient in confectionery applications, aligning with consumer demand for functional foods and
supporting circular economy practices
Evaluation of the antihypertensive effect of sialoglycoprotein hydrolysate from Labeo rohita roes using Wistar rats
No full textFish roes, rich in sialoglycoproteins, are often discarded, raising environmental concerns. The current study
aimed to evaluate the antihypertensive effects of sialoglycoprotein hydrolysate produced from Labeo rohita roes
using Wistar rats. SGPH exhibited moderate but significant ACE-inhibitory activity (74.70 ± 0.13 %), DPPH
radical scavenging activity (37.85 ± 1.08 %), ABTS radical scavenging activity (47.15 ± 1.60 %), and FRAP
activity (27.13 ± 0.03 μM Trolox equivalents/g). The ACE-inhibition kinetics and gastrointestinal (GI) di-
gestibility of SGPH demonstrated that SGPH was a competitive inhibitor and relatively stable in simulated GI
conditions. SGPH revealed a moderate but significant antihypertensive effect on hypertensive (2K1C) Wistar rats
in a dose-dependent manner by reducing systolic and diastolic blood pressure (SBP and DBP) and kidney ACE
activity (P < 0.05) after 4 weeks of treatment. Reduction of SBP, DBP, and kidney ACE activity ranged from 140
±2–128 ± 2 mmHg, 100±3–82 ± 3 mmHg, and 0.94 ± 0.01–0.61 ± 0.02 μM HA/min/mg, respectively.
Notably, SGPH elevated the superoxide dismutase and catalase activities in 2K1C rats (P < 0.05), irrespective of
SGPH dose, which could augment additional cardio-protection by minimizing oxidative stress. SGPH-treated rat
groups displayed urine, haematology and serum biochemistry values in the normal range, indicating no adverse
effects of SGPH. Further, histopathological evaluation elucidated that there was no incidence of organ abnor-
mality in SGPH-treated rats, asserting that SGPH precluded vital organ injuries. Therefore, SGPH could be a
promising antihypertensive ingredient that can be deployed in functional foods/nutraceuticals development for
combating hypertension and its related diseases
Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage
No full textBackground: This study investigated the impact of par‐baking and frozen storage time on the quality of par‐baked burger buns
to analyze the feasibility of producing burger buns through bake‐off technology. The effect of additives (guar gum and barley
malt) on the baking performance, microstructure, thermal properties, and microbial safety during storage is evaluated.
Results: The optimum baking conditions for par‐baked burger buns was 8 min of first baking and a re‐baking time of 7 min (second
baking) at 210°C. The par‐baked burger buns were stored (at −18°C, 90 days), withdrawn at an interval of 15 days, re‐baked and its
quality characteristics were evaluated. The use of additives positively impacted the product quality, stabilised the water activity and
prevented significant reduction of specific volume during storage. The extent of increase in hardness and decrease in springiness was
greater in the control than additive burger buns. On the 45th and 90th day, the internal microstructure of the par‐baked burger bun with
additives was more continuous with a film‐like coating on embedded granules, suggesting the protective function of guar gum.
Conclusions: The results confirmed that it is possible to extend the shelf‐life of a burger bun through the use of the par‐baking
technique and frozen storage method, which helps the bakery industry to meet the evolving market demand
Functional implications of arginine-121 in RuvA oligomerisation and RuvAB-mediated branch migration in the Gram-positive Listeria monocytogenes
No full textIn prokaryotes, the RuvAB complex drives Holliday junction (HJ) branch
migration, but the relative importance of RuvA tetramers versus octamers
remains debatable and unexplored in Gram-positive bacteria. In this study,
we aimed to determine whether RuvA from Listeria monocytogenes
(LmRuvA) is active as a tetramer or octamer in branch migration. We identi-
fied arginine-121 as being critical for the formation of the tetramer–tetramer
interface. Mutation of arginine-121 to aspartate results in a protein that
exists in a dimer to tetramer equilibrium in solution (unlike other octamer-
deficient mutants from earlier studies), binds to the HJ as a tetramer only,
interacts poorly with RuvB, and cannot catalyse branch migration. Collec-
tively, these findings suggest that the ability of LmRuvA to bind HJs as an
octamer is critical to branch migration
Ferulic Acid from Beta vulgaris subsp. vulgaris Altissima Group Pulp Targets the CaMKKβ/SIRT-1/AMPK Pathway To Combat Hyperglycemia
No full textHyperglycemia exacerbates type 2 diabetes (T2D), and metformin regulates glucose metabolism via the AMPK
signaling pathway. Ferulic acid, a natural antioxidant from Beta vulgaris subsp. vulgaris Altissima Group (sugar beet) pulp (SBP), an
agri-processing byproduct, has unclear antidiabetic mechanisms. Our previous study showed that SBP extract improves obesity-
induced T2D via the SIRT-1/AMPK pathway in C57BL/6J mice. In this study, we purified ferulic acid from SBP (FA-SBPE) and
evaluated its effects on hyperglycemia-induced HepG2 cells. FA-SBPE activated AMPKα/β via its upstream kinase CaMKKβ,
upregulated GLUT2 through the SIRT-1/AMPK axis, and modulated the PI3K/Akt pathway by regulating INSR, PIP4K2A, and B
gene expression. It enhanced insulin sensitivity, mitochondrial function, and lipid metabolism via PGC-1α and PPARα
independently of AMPK. FA-SBPE also inhibited gluconeogenesis, GSK3β, and mTOR signaling. These findings suggest that FA-
SBPE modulates glucose metabolism through CaMKKβ/SIRT-1/AMPK and PI3K/Akt/mTOR/GSK3β signaling pathways, making
it a potential therapeutic agent for managing hyperglycemia in T2D
Advances in nanomaterials for precision drug delivery: Insights into pharmacokinetics and toxicity
No full textBy integrating the cutting-edge principles of
nanotechnology with medical science, nanomedicine offers
unprecedented opportunities to develop advanced drug
delivery systems that surpass the limitations of conventional therapies. These nanoscale systems are designed to enhance treatments' efficacy, specificity, and safety by
optimizing pharmacokinetics and biodistribution, ensuring that therapeutic agents reach their intended targets with minimal side effects. The article provides an in-depth analysis of nanomaterials' pivotal role in overcoming
challenges related to drug delivery, including the ability to bypass biological barriers, improve bioavailability, and achieve controlled release of drugs. Despite these promising advancements, the transition of nanomedicine from research to clinical practice faces significant hurdles. The
review highlights key obstacles such as patient heterogeneity, physiological variability, and the complex ADME (Absorption, Distribution, Metabolism, Excretion) profiles of nanocarriers, which complicate treatment predictability and effectiveness. Moreover, the article addresses the issues of limited tissue penetration, variable patient responses, and the need for standardized
protocols in nanomaterial characterization, all of which hinder the widespread clinical adoption of nanomedicine. Nevertheless, the potential of nanomedicine in revolutionizing personalized cancer therapy remains immense. The article advocates for increased translational research
and international collaboration to overcome these challenges, paving the way for fully realizing nanomedicine's capabilities in precision oncology and beyond
Epoxidized safflower oil: Synthesis and evaluation of its performance as bioplasticizer for polylactic acid films
No full textThere is an emerging trend towards the utilization of biobased polymer formulation for massive applications like
food packaging due to environmental concerns. Polylactic acid (PLA), a significant biopolymer, has faced lim
itations in industrial applications due to its brittleness and poor ductility. To overcome these drawbacks, bio-
friendly oils have been employed as plasticizers, to ameliorate overall attributes and expand their use as a po
tential flexible packaging material. In this work, Safflower oil (SFO) was successfully epoxidized (ESFO) using an
in-situ Prilezhaev reaction. 1 H NMR and FTIR analysis indicated that the optimal conditions were a temperature
of 70 ◦ C and a residence time of 30 min, resulting in a remarkable maximum selectivity of 96 %. Further, SFO and
ESFO modified PLA films were obtained by melt blending and cast film extrusion. The effect of oils on structural,
mechanical and thermal properties of PLA was examined. Morphological analysis revealed a smoother surface
along with improved thermal stability, moisture barrier, and hydrophobicity for PLA-ESFO (5 phr) films. Additionally, tensile properties emphasized the significant improvement in ductile properties for both the oils, particularly marked in 5 phr ESFO-based films, where 21 folds improved than neat PLA without compromising tensile strength and modulus. Therefore, epoxidized safflower oil exerted plasticization, encouraging the like lihood of PLA as a biodegradable packaging material
Utilizing foxtail millet husk waste for sustainable new bioplastic composites with enhanced thermal stability and biodegradability.
No full textFoxtail millet husk (FMH) is a byproduct that is not suitable for consumption and is often discarded as solid
waste. However, it can be used as a raw material to develop novel bioplastic composites that transform agrobased
leftovers into value-added goods. Herein, new bioplastic composites were developed from poly(lactic
acid), poly(butylene adipate-co-terephthalate) and FMH based granules by Injection Molding. The required
granules were generated via a solvent evaporation method. The resulted bioplastic composites were analyzed for
their morphologies, mechanical properties, crystal structures, thermal stability, and melting and crystallization
behaviors using various techniques, such as scanning electron microscopy, universal testing machine, X-ray
diffraction, thermogravimetric analysis, and differential scanning calorimetry. Expressly, chemical bonding between
FMH fibers and poly(lactic acid)/poly(butylene adipate-co-terephthalate) PLA/PBAT was confirmed
through Fourier Transform infrared spectroscopy analysis. The inclusion of FMH lowered the impact strength of
the PLA/PBAT combination, which was confirmed by mechanical analysis. Morphological findings confirmed
that the PLA/PBAT combination had FMH aggregation. DSC thermograph revealed negligible differences in glass
transition and melting temperatures of PLA/PBAT blend with and without FMH. The thermogravimetry results
exhibit that the FMH can improve bioplastic thermal stability. The addition of FMH improved the biodegradability
of the PLA/PBAT bioplastic composites. Overall, FMH waste can be repurposed for bioplastic composites
with enhanced thermal stability and biodegradability. This reduces solid waste from agricultural practices and
creates eco-friendly products. Further research could lead to more sustainable alternatives
Analytics for the comparison of Mughlai and Awadhi cuisine network graphs to visualize the usage of ingredients in cuisine groups
No full textIndian cuisines are known for its exquisite delicacy and there are over 5000 such traditional preparations practiced in the country. Some of these cuisines are identified with cuisine families such as Mughlai, Awadhi, Udupi, Chettinad,
Hyderabadi, Punjabi and so on. These cuisine groups might have emerged owing to various historical and geographical
factors viz., food availability, climatic conditions, cooking traditions and cultural choices over a period. However, the divergence or convergence among the selected cuisine families other than referring to the attributes in the subjective manner, are rarely studied. This study focuses on data mining coupled with visual analytic methods for comparison of Mughlai and Awadhi cuisines
