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Purpose The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential... more
Purpose The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods. Design/methodology/approach Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–...
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Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and... more
Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.
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The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to... more
The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in ...
Research Interests: Food Safety, Food Engineering, Biology, Food and Nutrition, Food Chemistry, and 15 moreFlavonoids, Medicine, Animal Production, Food Process Engineering, Food Processing, Food Science and Technology, Antioxidants, Food Quality and Safety, Natural Color, Food Colorant, Natural Dye, Anthocyanins, Food Ingredients and Applications, Food Sciences, and Bioactive Compounds
In this era of modernization and hectic lifestyles, consumers demand functional foods providing nutrients with physiological and health benefits. Probiotics belong to this in-demand category of functional and nutraceutical foods.... more
In this era of modernization and hectic lifestyles, consumers demand functional foods providing nutrients with physiological and health benefits. Probiotics belong to this in-demand category of functional and nutraceutical foods. Probiotics are selected viable microorganisms, administered in particular amounts, that provide numerous benefits. However, the viability of the microorganisms in harsh thermal processing, storage conditions, and the acid/bile conditions of the gastrointestinal tract is a major concern for the food industry. Microencapsulation technology can provide suitable carriers for probiotics to improve their viability and targeted release. Probiotic encapsulation technology can protect probiotic microorganisms from the hostile conditions of the digestive system. Research is under way to design suitable coating materials and technology for microcapsule preparation. This chapter discusses methods of microencapsulation and improvements in probiotic delivery in the human...
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Pathogens are developing resistance against the current regime of drugs, which urge the need of novel drugs. This has led scientists to explore natural sources that are safe as well as potent. Microbes have been explored for over decades... more
Pathogens are developing resistance against the current regime of drugs, which urge the need of novel drugs. This has led scientists to explore natural sources that are safe as well as potent. Microbes have been explored for over decades for natural products and have been the vast reservoir of secondary metabolites of drugs potential. Because of their huge diversity and particular habituation, they can act as good resource to obtain bioactive secondary metabolites. Endophytes have been exploited to get drug-like molecules that have antibacterial, antifungal, anticancer, antioxidant, antidiabetic, antileishmaniasis, and antiviral activities. Here we review endophytic fungi as storehouse of naturally occurring bioactive secondary metabolites.
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Cnidoscolus aconitifolius belonging to Euphorbiaceae family is widely used as a folk medicine among South American countries such as Mexico and Brazil. C. aconitifolius can be considered as a potential green leafy vegetable, largely due... more
Cnidoscolus aconitifolius belonging to Euphorbiaceae family is widely used as a folk medicine among South American countries such as Mexico and Brazil. C. aconitifolius can be considered as a potential green leafy vegetable, largely due to the presence of various secondary metabolites. The different bioactive compounds such as phenolic acids, Alkaloids, saponins, flavonoids etc. along with terpenoids with unique structure are exclusive for this genus. C. aconitifolius has numerous nutraceutical benefits proven with pharmacological studies such as anti-diabetic, hepatoprotective, anti-microbial etc. The recent upsurge of consumer interest for health promoting products has opened up new vistas for C. aconitifolius application in food product research and development. Limited knowledge about this underutilized plant is representing an opportunity to explore the plant as novel ingredient with vast functional attributes. Keywords: Cnidoscolus aconitifolius, phytochemicals, nutraceutical ...
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Ready to eat snacks bars tempt the school & college-going children, office workers and athletes to maintain their energy level throughout the day and can even be supplied to the target populations in the situation of an emergency.... more
Ready to eat snacks bars tempt the school & college-going children, office workers and athletes to maintain their energy level throughout the day and can even be supplied to the target populations in the situation of an emergency. Multigrain cereal snack bars are ready-to-eat convenient food products and are easily accessible to consumers, providing them nutrition, satisfying their hunger also available in the market with different options for every different requirement, but are very expensive. So, whole grain cereal bars were prepared from locally available ingredients which are nutritious also. High fibre and protein bars were optimized by using various levels of ingredients. All prepared bars were sensory evaluated and best combination was selected. Among all compositions, combinations with oat-based bars were “liked very much” on the basis of sensory for rice puffed, maize flakes and popped amaranth. Among groundnut, flaxseed and sesame seed, groundnut in combination with both ...
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In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W)... more
In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractive index and colour) of essential oil were studied. Fixed ratio samples (1:1:1) i.e. turmeric powder, solvent and distilled water was used during the experiment conducted. Essential oil yield using hexane varied from 1.895% to 4.973% while from 0.180% to 1.226% using petroleum ether solvents. Quality parameters varied i.e. specific gravity from 0.910 to 0.923, refractive index from1.478 to 1.506, colour values for oil ranges L* from 70.60 to 98.60, a* from –25.60 to 15.1 and b* from 82.1 to 88.5. Optimum values of process parameters for maximum oil recovery (4.973%) and best quality of oil (specific gravity: 0.915; refractive index: 1.485) ...
Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production... more
Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophe-none derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4-caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value-added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health-conscious population. The review also provides a remedy to waste management and environmental pollution.
Research Interests: Food Science, Nutrition, Food Engineering, Food and Nutrition, Food Process Engineering, and 11 moreFood Processing, Functional Foods, Polyphenols, Industrial Application, Processing and Food Engineering, Mango, Food Sciences, Bioactive Compounds, Food Waste Reduction, Waste Management and Valorization, and Physicochemical Properties
The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to... more
The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.