In the current epochs, health conscious consumers are interested in incorporating functional food... more In the current epochs, health conscious consumers are interested in incorporating functional foods and beverages in their routine diet. Plants based functional foods and beverages ensure the provision of an array of nutraceutics for healthy survival and disease prevention. The inedible parts of fruits and vegetables are often discarded as waste. However, these agro-waste materials possess significant health enhancing constituents including phenolic acids, flavonoids and antioxidants. Present review is an attempt to explore the nutritional and phytochemical profile of date seeds (agro-waste), its utilization in food by-product development, role in fighting various kinds of diet and metabolic related diseases and promote human health.
Mannitol is a naturally occurring sugar alcohol with six carbon atoms. It occurs naturally in dif... more Mannitol is a naturally occurring sugar alcohol with six carbon atoms. It occurs naturally in different kind of fruits, vegetables, and it can be produced by several kind of microorganism such as fungi, bacteria and algae. Most of sugar alcohols are chemically converted from corresponding sugars using a metal catalyst such as Raney-nickel. Due to mannitol favourable properties such as sweetness, low caloric and insulin-independency metabolism by humans. Mannitol has found extensive application in the food and pharmaceutical industries. In the last years, the low yield of mannitol form high cost methods was achieved from the chemical conversion of glucose/fructose mixture and it was almost 30% mannitol and 70% sorbitol. As a result, intensive researches was focused on alternative biotechnological processes including different microbial sources for producing pure mannitol with high yield from fructose via mannitol dehydrogenases (MtDH). Microbial synthesis of mannitol considered a significant improvement compare to the chemical production methods.
Probiotics are living microorganisms that provide beneficial health effects by improving immune s... more Probiotics are living microorganisms that provide beneficial health effects by improving immune system and inhibiting the growth of pathogenic bacteria. They have been used in different food products such as cheese, which is the distinctive way to preserve milk. Different varieties of cheeses are developed all over the world. The present review was designed to the development of goat milk soft cheese with the addition of probiotics namely Lactobacillus casei and L. acidophilus. The probiotic Lactobacillus casei was used as adjunct culture while the isolated L. acidophilus from yoghurt is used for the alignment of stomach walls and different kind of stomach and digestible problems. This review emphasized on the Pakistani dairy industrial related challenges that have been producing quality goat milk for cheese production containing high amount of α-S 1 casein, rancid flavor and free fatty acids that are used for stomach alignment. By the preparation of probiotic soft cheese from goat milk, we can overcome the challenges and improve the quality of goat milk for human health.
The Bifidobacterium bifidum susceptibility in gastrointestinal conditions and storage stability l... more The Bifidobacterium bifidum susceptibility in gastrointestinal conditions and storage stability limit its use as potential probiotics. The current study was design to encapsulate B. bifidum using sodium alginate (SA, 1.4% w/v) and different concentration of zein as coating material, that is, Z 1 (1% w/v), Z 2 (3% w/v), Z 3 (5% w/v), Z 4 (7% w/v), Z 5 (9% w/v). The resultant microbeads were further investigated for encapsulation efficiency, survival in gastrointestinal conditions, release profile in intestinal fluid, storage stability and morphological characteristics. The highest encap-sulation efficiency (94.56%) and viable count (>10 7 log CFU/g) was observed in Z 4 (7% w/v). Viable cell count of B. bifidum was >10 6 log CFU/g in all the zein-coated microbeads as compare to free cells (10 3 log CFU/g) and SA (10 5 log CFU/g) at 4 C after 32 days of storage. Therefore, B. bifidum encapsulated in zein-coated alginate microbeads present improved survival during gastric transit and storage. ARTICLE HISTORY
In the current epochs, health conscious consumers are interested in incorporating functional food... more In the current epochs, health conscious consumers are interested in incorporating functional foods and beverages in their routine diet. Plants based functional foods and beverages ensure the provision of an array of nutraceutics for healthy survival and disease prevention. The inedible parts of fruits and vegetables are often discarded as waste. However, these agro-waste materials possess significant health enhancing constituents including phenolic acids, flavonoids and antioxidants. Present review is an attempt to explore the nutritional and phytochemical profile of date seeds (agro-waste), its utilization in food by-product development, role in fighting various kinds of diet and metabolic related diseases and promote human health.
Mannitol is a naturally occurring sugar alcohol with six carbon atoms. It occurs naturally in dif... more Mannitol is a naturally occurring sugar alcohol with six carbon atoms. It occurs naturally in different kind of fruits, vegetables, and it can be produced by several kind of microorganism such as fungi, bacteria and algae. Most of sugar alcohols are chemically converted from corresponding sugars using a metal catalyst such as Raney-nickel. Due to mannitol favourable properties such as sweetness, low caloric and insulin-independency metabolism by humans. Mannitol has found extensive application in the food and pharmaceutical industries. In the last years, the low yield of mannitol form high cost methods was achieved from the chemical conversion of glucose/fructose mixture and it was almost 30% mannitol and 70% sorbitol. As a result, intensive researches was focused on alternative biotechnological processes including different microbial sources for producing pure mannitol with high yield from fructose via mannitol dehydrogenases (MtDH). Microbial synthesis of mannitol considered a significant improvement compare to the chemical production methods.
Probiotics are living microorganisms that provide beneficial health effects by improving immune s... more Probiotics are living microorganisms that provide beneficial health effects by improving immune system and inhibiting the growth of pathogenic bacteria. They have been used in different food products such as cheese, which is the distinctive way to preserve milk. Different varieties of cheeses are developed all over the world. The present review was designed to the development of goat milk soft cheese with the addition of probiotics namely Lactobacillus casei and L. acidophilus. The probiotic Lactobacillus casei was used as adjunct culture while the isolated L. acidophilus from yoghurt is used for the alignment of stomach walls and different kind of stomach and digestible problems. This review emphasized on the Pakistani dairy industrial related challenges that have been producing quality goat milk for cheese production containing high amount of α-S 1 casein, rancid flavor and free fatty acids that are used for stomach alignment. By the preparation of probiotic soft cheese from goat milk, we can overcome the challenges and improve the quality of goat milk for human health.
The Bifidobacterium bifidum susceptibility in gastrointestinal conditions and storage stability l... more The Bifidobacterium bifidum susceptibility in gastrointestinal conditions and storage stability limit its use as potential probiotics. The current study was design to encapsulate B. bifidum using sodium alginate (SA, 1.4% w/v) and different concentration of zein as coating material, that is, Z 1 (1% w/v), Z 2 (3% w/v), Z 3 (5% w/v), Z 4 (7% w/v), Z 5 (9% w/v). The resultant microbeads were further investigated for encapsulation efficiency, survival in gastrointestinal conditions, release profile in intestinal fluid, storage stability and morphological characteristics. The highest encap-sulation efficiency (94.56%) and viable count (>10 7 log CFU/g) was observed in Z 4 (7% w/v). Viable cell count of B. bifidum was >10 6 log CFU/g in all the zein-coated microbeads as compare to free cells (10 3 log CFU/g) and SA (10 5 log CFU/g) at 4 C after 32 days of storage. Therefore, B. bifidum encapsulated in zein-coated alginate microbeads present improved survival during gastric transit and storage. ARTICLE HISTORY
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