Mitul Bumbadiya

The integral relationship between diet and health is well established now these days;therefore the proper utilization of nutrient-rich residues from food industries for designing the value added products, is the basic target for the modern food industry. Whey, is an important dairy industry waste and has been categorized to be admirable nourishment with an assortment of bioactive components. Whey protein comprises 20% of total milk protein provides a biological activity that surpasses the properties of superior quality amino acids. These proteins are one of the very few ingredients shown to modulate immune function in both in-vitro cell culture studies and in-vivo animal models. Whey proteins have proved beneficial against a wide spectrum of life threating diseases like cancer, diabetes, hypertension, obesity etc. This protein is also very useful for the recovery of exercise-injuries or skin diseases from radiations. Apart from health beneficial effects, it has several functional activities like fat replacer and emulsifier. This valuable protein is proving to be an immune-nutrient and its dietary interference to tackle life threating disease like cancer or viral diseases like COVID-19. © 2021, Narendra Publishing House, Delhi, India.

Milk is an excellent source of dietary antioxidants, however, the antioxidants activity of different species of milk varies significantly. Sheep milk’s compositional and functional properties are one of the untapped areas for Indian researchers. This present study evaluated and compared the antioxidant potential of Patanwadi breed sheep milk over cow milk. The protein, fat, and lactose content of Patanwadi breed sheep milk was significantly higher than cow’s milk. Different anti-oxidant assays confirmed that the antioxidant activity of sheep milk was superior to cow milk. The present study supports that Patanwadi breed sheep could be a potential source of dietary antioxidants. Therefore, more scientific studies are required to develop sheep milk functional dairy products, and thereof optimized process parameters for sheep milk dairy products in Indian conditions.

The effect of simulants, repeated use, washing, and oiling on the release of toxic metals from metallic kitchen utensils was investigated. The release of As, Cd, Cr, Ni, and Pb from kitchen utensils composed of stainless steel, aluminum, copper alloy, and cast iron into food simulants was quantified using inductively coupled plasma-mass spectrometry. The results show that this release of toxic metals was highly dependent on pH. Generally, the release of toxic metals tended to decrease with repeated use, and the release of Cr and Ni from stainless steel samples was significantly higher in the first test, compared to the third test. The washing conditions affected the release of As and Cr, whose release levels were higher when washing only with water and with a steel wool pad, respectively. Furthermore, oiling cast iron cookware reduced the release of As, Cd, Cr, and Ni into acidic simulants by 66%, 83%, 71%, and 15%, respectively. The margin of exposure (MOE) was calculated for each toxic metal; the calculated MOE values indicated that it is improbable that the current level of exposure from metallic kitchen utensils would pose a health risk in Korea.

Currently, capsule cigarettes have been introduced by tobacco industries and their sales have increased exponentially. However, the capsule flavoring ingredients and their safety are still unknown. Although the contents of menthol and other ingredients directly added to cigarettes have been determined extensively, no analogous study exists for menthol-containing cigarette capsules. Basic physical properties of capsules in all 31 different capsule cigarettes commercially available in Korea were investigated, and their menthol contents were determined in this study. Other ingredients in these capsules were also qualitatively analyzed; methyl octanoate, menthone and isopulegol as well as menthol were detected in all the capsules. There is considerable variability in basic physical properties and menthol contents of cigarette capsules depending on their brand styles. The menthol contents of capsules and whole cigarettes are similar or higher than those previously reported for convention...

Whey, a protein-rich source, is generally considered as the leftover of the cheese production. Whey proteins are usually marketed as nutritional enhancement, and several health claims have been reported. Whey proteins are commercially available in isolate and concentrate forms and have a wide range of food applications due to their nutritional importance, functional attributes, and cost-effectiveness. α-Lactalbumin, β-lactoglobulin, and bovine serum albumin are the major whey proteins. Some of the techno-functional properties of whey proteins are solubility, viscosity, gelation, emulsification, foaming, fat and oil binding, and water holding capacity. Whey protein serves as a potent bioactive component which imparts in various bioactivities as antioxidant, angiotensin-converting enzyme (ACE) inhibitory, anticarcinogenic, antimicrobial, and antiviral activities. It is also extensively used as a biodegradable packaging material, encapsulating and pharmaceutical material. Hence, this chapter dealt with the importance and techno-functional applications of whey.

Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on t...

Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on t...

Whey, a protein-rich source, is generally considered as the leftover of the cheese production. Whey proteins are usually marketed as nutritional enhancement, and several health claims have been reported. Whey proteins are commercially available in isolate and concentrate forms and have a wide range of food applications due to their nutritional importance, functional attributes, and cost-effectiveness. α-Lactalbumin, β-lactoglobulin, and bovine serum albumin are the major whey proteins. Some of the techno-functional properties of whey proteins are solubility, viscosity, gelation, emulsification, foaming, fat and oil binding, and water holding capacity. Whey protein serves as a potent bioactive component which imparts in various bioactivities as antioxidant, angiotensin-converting enzyme (ACE) inhibitory, anticarcinogenic, antimicrobial, and antiviral activities. It is also extensively used as a biodegradable packaging material, encapsulating and pharmaceutical material. Hence, this c...