48 research outputs found
Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat
No full textThe growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. This review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering antimicrobial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be compromised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field
خطوط بنام رئیس احمد جعفری
No full textThis article presents a selection of letters written to Syed Raees Ahmad Jafri, author of more than 150 books. These letters were written by different scholars such as Syed Abu al-Hasan Ali Nadvi, Moinuddin Ahmad Nadvi, Saeed Ahamd Akbarabadi, Abdul Quddoos Hashmi and Ghulam Jilani Barq. The letters not only shed light on Jafri's academic interests but also highlight important facts about his life
Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
No full textThis study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and protein solubility were evaluated for both fermented and unfermented black mash bean flour samples. Interestingly, when compared to fermented samples and gelatinized mash bean flour (GMBF), raw mash bean flour (RMBF) showed the highest protein solubility. Due to enzymatic activity and protein hydrolysis, fermentation with Lactobacillus E14 and Saccharomyces cerevisiae MK-157 enhanced protein solubility. Prolonged fermentation timeframes were positively correlated with protease activity and IVPD, suggesting the degradation of complex proteins. The highest levels of IVPD (90.12%) and protease activity (5546.78 U/g) were detected in GMBF fermented by S. cerevisiae MK-157, indicating the impact of fermentation on protein breakdown. The Lactobacillus E14-fermented RMBF exhibited 5521.45 U/g of protease activity and 87.54% IVPD. The mineral content of the fermented samples was substantially greater than that of the unfermented GMBF. The increased calcium, magnesium, potassium, sodium, iron, zinc, and copper levels for the GMBF fermented by S. cerevisiae MK-157 indicated that fermentation facilitated the release of minerals from chelated compounds. Microscopic examination revealed higher protein quantities in the fermented flour as well as hydrolyzed and broken starch granules embedded in the protein matrix. Large mash bean proteins were shown to be proteolyzed during fermentation into smaller peptides by SDS PAGE. Storage proteins were extensively broken down during fermentation with S. cerevisiae MK-157, whereas Lactobacillus E14 displayed a more focused pattern of hydrolysis. The nutritional profile of black mash bean flour was improved by fermentation with Lactobacillus E14 and S. cerevisiae MK-157
Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities
No full textThe Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits
No full textThe gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties
flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes
No full textInvestigations of In vitro Digestibility of Proteins Bound to Food Colors
No full textColorants either synthetic or natural are commonly added to a variety of food systems to make them attractive and acceptable for the consumers. Our previous publications on Carmoisine, Allura Red, Sunset yellow and the present study showed that food colorants such as Erythrosine, Amaranth, Tartrazine, Quinoline yellow, Brilliant Blue bind with the proteins in variety of the food environments and the protein color complexes are digested by the proteolytic enzyme. The present study elaborates the active sites of the proteins involved in binding with various functional groups of food colors and on these sites modifies the tryptic digestibility of the different proteins. Colors show strong binding capacity with proteins which may block the active site for hydrolysis by the enzyme. The effect of the tryptic digestibility on color complexes of the protein such as the BSA a high molecular weight and nisin the low moleculer weight proteins are explored. The result shows the different color binding with protein have not similar effect on digestibility but in all cases digestibility decreases significantly as compared with blank.</jats:p
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
No full textColored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)
No full textObesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties
Innovative recyclable pouch in pouch packaging with biodegradable and polyolefin-based films for oxygen and moisture sensitive products
No full textThe present study proposes a composite packaging system comprising two pouches: an outer layer made of moisture-resistant biaxially oriented polypropylene (BOPP) film and an inner layer using oxygen-barrier biodegradable polymer films, such as starch or polyvinyl alcohol (PVA). The biodegradable inner pouch enhances sustainability by reducing plastic waste, while the single-polymer composition of the outer pouch facilitates recyclability. The formulation of the inner biodegradable pouches was refined using starch/PVA, with glycerol as a plasticizer and tannic acid (TA) as a crosslinking agent. Results revealed that glycerol and TA concentrations significantly affected the film properties, and optimal ranges were identified to balance flexibility and barrier performance. Among the two biodegradable options, PVA films demonstrated superior packaging characteristics. A pouch-in-pouch system was developed, characterized, and tested for preserving red chili powder and deshelled peanuts stored under daylight at 40°C for seven weeks. Of the ten packaging configurations evaluated, the PVA-TA/BOPP combination showed exceptional preservation performance, with the lowest oxygen transmission rate and the ability to maintain 95% of chili powder pungency and American Spice Trade Association (ASTA) color value. Similarly, favorable moisture content and peroxide values were observed in deshelled peanuts. This research highlights the potential of biodegradable packaging systems, optimized through material selection and additive incorporation, to enhance food preservation in packaging applications
