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Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is... more
Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and to eliminate anti-nutritional components in soy bean. The current research was done to compare fermented and non-fermented soy milk by estimating their physicochemical analyses (Fat, protein, ash, SNF, TSS) pH, acidity, antioxidant (DPPH, ABTS and FRAP), rheology and isoflavones content (Genistein and Daidzein). The resultant data justify that process of fermentation boost up antioxidant profile, bioactive moieties becomes more viable and rheological analysis stated that soy milk is non-Newtonian fluid and fermentation increases the viscosity of soy milk by making gel network with LAB and protein. The sensory evaluation also justifies the hypothesis of current research by getting bountifu...
Research Interests: Chemistry, Food Science, Aroma, Fermentation, DPPH, and 6 moreFlavor, ABTS, Soy Protein, Daidzein, isoflavones, and Soy milk
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The current research aims to examine the effect of storage conditions on aflatoxin production in different spices. For this purpose, different samples of spices (Red chilies, Black peppers, and Cumin) were packaged in different packing... more
The current research aims to examine the effect of storage conditions on aflatoxin production in different spices. For this purpose, different samples of spices (Red chilies, Black peppers, and Cumin) were packaged in different packing materials, high-density polyethylene bags, and jute bags and stored in a controlled environment at 25 • C temperature with varying relative humidity conditions (RH: 65%, 75%, 85%) and evaluated for moisture content, total phenolics, Aspergillus count, total fungal count, and aflatoxins. Packaging materials and storage conditions showed a gradual increase in the tested parameters with increased humidity. The mean Aspergillus count for red chillies, cumin, and black pepper was lowest in HDPE (2.20 × 10 2 , 3.00 × 10 1 and 4.50 × 10 1 , respectively) with 65% moisture content. Aflatoxins were also detected highest (3.33 ppb) in the jute package with 85% moisture content as compared to HDPE (0.9 ppb) for red chilies. Evaluated results proved that spices packed and stored in polyethylene bags retained better quality at 65% relative humidity, where aflatoxin levels were not detected even at 90 days storage period. However, the aflatoxin level was observed lowest (0.13 ppb in cumin) after 120 days of storage. Thus, the utilization of polyethylene packages as compared to jute bags has a better effect on the safety and quality of spices by controlling aflatoxin production during storage.
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Biosynthesis of metallic-nanomaterials has emerged as a non-toxic and economical approach to their applications in diverse fields especially in biomedical sciences. Herein, this study first time reporting the use of Bombax ceiba flower... more
Biosynthesis of metallic-nanomaterials has emerged as a non-toxic and economical approach to their applications in diverse fields especially in biomedical sciences. Herein, this study first time reporting the use of Bombax ceiba flower extract for synthesis of selenium nanoparticles (SeNPs). Initially, SeNPs were confirmed by turning the color of reaction mixtures from light yellow to red-brick. Scanning electron microscope (SEM) and Transmission electron microscopy (TEM) images showed spherical shaped nanoparticles with smooth surface, size ranges between 30–150 nm. Dynamic light scattering (DLS) showed 100–150 nm for the distribution of particle size. X-ray diffraction (XRD) analysis revealed SeNPs crystallinity and confirmed by matching with selenium JCPD card No. 06-362. Energy-dispersive X-ray (EDX) spectra showed presence of pure Se peaks that corroborate the conversion of selenium ions into its elemental form by bio-reduction. Fourier-transform infrared spectroscopy (FTIR) sp...
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The current study was planned to prepare the camel milk yogurt (CMY) collected from different ecological zones of Punjab province (Pakistan).CMY was prepared with the addition of stabilizers and stored for 21 days at refrigeration... more
The current study was planned to prepare the camel milk yogurt (CMY) collected from different ecological zones of Punjab province (Pakistan).CMY was prepared with the addition of stabilizers and stored for 21 days at refrigeration temperature to evaluate the effect on physicochemical (pH, titratable acidity, total solids, fat, solids not fat, crude protein, ash, minerals, fatty acids, insulin, organic acids), rheological (viscosity, syneresis, color, textural, water holding capacity) and organoleptic characteristics (color, body & texture, flavor, appearance, mouth feel, overall acceptability). The overall comparison of CMY composition for 21 days storage exhibited that all the parameters, except acidity, had maximum components at the start of storage study and decreased gradually throughout the storage span. The data regarding rheological properties of CMY showed that viscosity, water holding capacity and texture was high on the start of storage period that gradually decreased duri...
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The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related... more
The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals. Rice ranks second among cereals in dietary uses around the world. Rice is deficit in iron (Fe) zinc (Zn) and these are important micronutrients for infants, men and women. Fortification of rice with iron and zinc would help to minimize nutrient deficient disorders among humans. Present study is aimed to introduce nutrients rich rice for consumers and also to encourage food-fortification organizations for diverting their focus on rice fortification. In south Asian countries, micronutrient deficiency especially Fe and Zn deficiency is very common. The rice because of its use as a staple food can be utilized as a carrier medium for transpor...
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ABSTRACT Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation,... more
ABSTRACT Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a one-week interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85–90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses.
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The rise in the number of diabetic patients with each passing day give rise to a disturbing situation as serious complications including renal failure and heart attack are associated with disease. Type-2diabetes is more prevalent in... more
The rise in the number of diabetic patients with each passing day give rise to a disturbing situation as serious complications including renal failure and heart attack are associated with disease. Type-2diabetes is more prevalent in elders and constitute about 80–90% of diabetic patients while Type-1 is most common in children and younger with very rare incidence worldwide. It is crucial to regulate the blood glucose level in diabetic patients either through use insulin or by employing the oral antidiabetic medication or adopting healthy life style. TheType-1 diabetes individuals who required insulin therapy as mandatory medication, experienced some life-threatening consequences such as reduced insulin secretion, elevation of plasma glucose and ketoacidosis. However, Type-2diabetes can be regulated primarily through monotherapy but may require combined therapy subsequently. Therefore, a gradual incorporation of other medication with primary therapy is exceedingly recommended to achi...
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Asparagus racemosus is a perennial plant, horizontal root stock, thick roots and extended young shoot eaten as vegetable...
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Garlic has a greater antimicrobial potential than other members of its family, due to its diverse profile of antimicrobial compounds, among which the most renowned are allicin, diallyl polysulfides and ajoenes. A unique Sulphur based... more
Garlic has a greater antimicrobial potential than other members of its family, due to its diverse profile of antimicrobial compounds, among which the most renowned are allicin, diallyl polysulfides and ajoenes. A unique Sulphur based compound allicin, found most abundantly in raw garlic. Exhibits antimicrobial potential and has been found equally effective against both gram-positive as well as, gram-negative bacteria. Allicin has the potential to hinder the bacterial biofilm formation, which is the leading cause of microbial resistance against antibiotic treatment leading chronic infections. Allicin eradicate biofilms by disrupting quorum sensing in microorganisms. Other bioactive compounds also exhibit similar inhibitory effects on microorganisms. These biological characteristics of garlic and garlic derived bioactive compounds can be used to intensify the effects of existing drugs and can also be used for the treatment of infections. In this review, we will summarize the effects o...
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The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After... more
The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g–1 in treatment T2 followed by 75.68 ± 2.95 mg GAE 100 g–1 in T1 and 61.70...
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Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity... more
Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles. Design/methodology/approach In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capabilit...
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The current research work was carried out to evaluate the effect of three different varieties (NARC‐II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on... more
The current research work was carried out to evaluate the effect of three different varieties (NARC‐II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on fermented soymilk. The periodically microbial and antioxidative activities of fermented soymilk were analyzed during the storage of 24 days. Moreover, the effect of fermentation on rheological and structural changes was examined along with isoflavone contents in fermented soymilk. Viability of cells and antioxidative activities were found to be significantly (P < 0.05) higher in fermented soymilk using mixed cultures. The rheological attributes demonstrated higher viscosity in coculture fermented soymilk. Scanning electron microscopic examination indicated that the growth characteristic of L. casei has a relatively more uniform texture and smaller pore size in comparison to L. acidophilus. Nevertheless, the combination of cultures exhibited precise pore formation with stronger cross‐links of soybean protein throughout the structure. Assessment of isoflavones exhibited higher values, for daidzein (20.87 ppm) in comparison to genistein (6.57 ppm), in Ajmeri‐based coculture soymilk. Conclusively, L. casei and L. acidophilous exhibited considerable antioxidant potential in the development of viscous, less porous, and rich in bioactive metabolites fermented soymilk, when used in combination and among varieties Ajmeri results it was the top of all. This suggests that the process evidence in this study could be recommended for high‐quality soymilk production.
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The desire for a healthy lifestyle and faster mode of preparation has supported the consumption of ready to eat fresh salad. Street vended salads are recognized as a source of pathogenic transamination in different parts of the world. The... more
The desire for a healthy lifestyle and faster mode of preparation has supported the consumption of ready to eat fresh salad. Street vended salads are recognized as a source of pathogenic transamination in different parts of the world. The present study was designed to evaluate the safety status of fresh vegetable and Russian salads being sold at various food outlets of Faisalabad. Samples of freshly prepared salads were collected from representative selected different areas of Faisalabad city divided into four different zones (zone 1, zone 2, zone 3 and zone 4). Prevalence and enumeration of Listeria was done through microbial testing via the spread plate method. Among samples of vegetable salad, highest prevalence of Listeria was found in the zone 2 (75%) whereas Russian salad samples from zones 1 and 3 exhibited 62% prevalence, the highest among all 4 zones of study. On the whole, the lowest prevalence of Listeria was found in zone 4 (50% vegetable salad and 58% Russian salad). Bi...
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According to Global report of World Health Organization (WHO) on diabetes, a predictable frequency of diabetes in the grown-up populace has nearly elevated 2-fold since 1980 from 4.7% to 8.5%. Altogether, mainstream of individuals is... more
According to Global report of World Health Organization (WHO) on diabetes, a predictable frequency of diabetes in the grown-up populace has nearly elevated 2-fold since 1980 from 4.7% to 8.5%. Altogether, mainstream of individuals is suffering from Type 1 diabetes mellitus of all diabetes cases which is a serious metabolic disorder and frightening state of cases booming annually. Camel milk, fresh/ fermented has the properties to be acknowledging for its potential effect for the cure of diabetes mellitus type 1. The higher concentration of insulin/insulin mimics particles in camel milk, like half cysteine, small sized immunoglobulins and their optimistic impact on beta cells and resistance to coagulation in acidic environment of stomach contributes to hypoglycemic effect in type 1 diabetes. The persistence of this study was the evaluation of camel milk yogurt on experimental Sprague-Dawley rats for type 1 diabetes. Two types of studies were conducted with four groups depending upon ...
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The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming,... more
The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachmen...
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Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The... more
Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (<em>silk</em>) and locally prepared soy milk. Galacto-mannan (guar gum) was used in different concentration (0.3, 0.4, 0.5 and 0.6%) for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar g...
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Abstract Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of... more
Abstract Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a physical barrier to protect them under harsh conditions. This article contributes the knowledge regarding microencapsulation by discussing probiotic foods, different methods and approaches of microencapsulation, coating materials, their release mechanisms at the target site, and interaction with probiotics, efficiency of encapsulated probiotics, their viability assessment methods, applications in food industry, and their future perspective. In our opinion, encapsulation has significantly got importance in the field of innovative probiotic enriched functional foods development to preserve their viability and long-term survival rate until product expiration date and their passage through gastro-intestinal tract. Previous review work has targeted some aspects of microencapsulation, this article highlights different methods of probiotics encapsulation and coating materials in relation with food matrices as well as challenges faced during applications: Gut microbiota; Lactic acid bacteria; Micro-encapsulation; Stability enhancement; Cell’s release, Health benefits.