The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortif... more The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea were supplemented discretely (20–40/100 g) or in a combination of both (10:10, 15:15, and 20:20/100 g). According to the results, the relative proportion of the raw material composition was reflected in corn snacks' proximate composition and mineral and vitamin levels. Corn snacks with 40/100 g soy flour showed the best nutrient profile, with a maximum percent increase in protein (171.9%) and fiber (106%), as compared to the snacks developed using chickpea and/or mixed supplementation with soy and chickpea. Total dietary fiber (18.44 ± 0.34%), soluble dietary fiber (10.65 ± 0.13%), and insoluble dietary fiber (7.76 ± 0.38%) were also fou...
The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the ... more The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linol...
Background: Diabetes mellitus (DM) is a metabolic disease of the endocrine system, characterized ... more Background: Diabetes mellitus (DM) is a metabolic disease of the endocrine system, characterized by chronic hyperglycemia, resulting either from insulin resistance or defective insulin production due to dysfunction of pancreatic β-cells. Approximately 80% of diabetic patients live in developing and underdeveloped countries. Pakistan is ranked on 7th position regarding the prevalence of DM. In developed nations, DM is the 4th leading reason for death. Several conventional and traditional methods i.e., allopathic medicines, herbal and medical plants have being used to treat DM and its complications for several decades. Diet-based approaches are considered safe, economical, and sustainable by individuals suffering from various health disorders. Objectives: The current review has been generated to highlight and compare the utilization of various conventional and traditional methods i.e., allopathic medicines, herbal and medical plants as an alternative source to treat DM and its complic...
Role of Materials Science in Food Bioengineering, 2018
Abstract Egg is a perfect food that is an excellent source of quality protein, vitamins and miner... more Abstract Egg is a perfect food that is an excellent source of quality protein, vitamins and minerals, and numerous protective factors. There has been significant growth in the utilization of eggs and their products across the globe. Scientific evidences have proven eggs as therapeutic and preventive food against chronic and infectious diseases. Globally, eggs are used mostly in raw form as well as converted into dehydrated products, for example, egg powder and specialty egg products. Egg powder manufacturing was started in late 1980s due to increased consumption and demand for stable products with diverse applications. It is preferably used by food manufacturers because of easy handling and storing properties coupled with low price. This chapter offers an overview of egg composition, bioactive components, types of edible eggs, preparation of egg powder, nutritional and functional properties, impact of various processing technologies like pan-drying, foam-drying, freeze-drying, oven-drying, and spray-drying on its functional and nutritional properties and food applications.
In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%an... more In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture,calorific value, mineral profile, microbial examination and sensory evaluation were done at ambienttemperature for 90 days. Results showed that water activity decreased from T0-T4 with mean values 0.6038-0.4308, respectively. Hardness decreased within treatments from T0-T4 with mean values ranges from966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was alsoincreased with maximum energy value found in T4 (5355.5Kcal/g) and minimum in T0 (3445.9Kcal/g).During storage, mold growth was increased from 3.2758CFU/g (T0) to 3.6008CFU/g (T4). Sensoryevaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein35.73...
Food Processing for Increased Quality and Consumption, 2018
Abstract Technological developments over the past few decades have affected standards of living s... more Abstract Technological developments over the past few decades have affected standards of living significantly and have also influenced food industry. Food prepared today is different from that produced decades ago. Food production has shifted from small agricultural farming to large-scale mechanized production processes, which have transformed the way food is grown, stored, distributed, and consumed. The food industry is making new, innovative and value-added products with a focus on quality, functionality, packaging, form, and ease of possession. Such products are made to increase revenue and satisfy consumers’ changing demands, which are driven by parameters, such as population growth, lifestyle and economic changes, aging population, and increased awareness about healthy foods. The food industry is also developing specific food products for people with specific health problems or who belong to different cultures and religions. Thus, with advancements in food product development, consumers are able to get superior products, which have led to increased food consumption worldwide.
Background: Lactose intolerance is a condition in people with inability to digest and breakdown t... more Background: Lactose intolerance is a condition in people with inability to digest and breakdown the lactose sugar for metabolism. This disaccharide sugar is present in milk, and its products can be broken down into monosaccharide units by lactase enzyme, but its absence genetically or environmentally can make it difficult to consume the lactose containing products. Objectives: The objective of this study is to develop and evaluate non-dairy products for consumer acceptance as milk alternate. Oats and barley milk can be the alternatives with addition of soluble and in-soluble fibers. Moreover, introduction of probiotics helps to improve nutritional characteristics and formulation of the product. Methodology: The present study was designed to develop non-dairy milk from oats and barley, further fermented by using probiotics, namely Lactobacillus acidophilus and Streptococcus thermophilus to develop the drinking type yogurt product with better acceptability. Moreover, the milk products...
Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia ... more Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia is widely prevalent among the children. Food multi-mix (FMM) concept involves a food-based approach using locally available raw materials in different proportions and converting them into culturally acceptable food products using traditional methods of preparations. For this purpose, six food multi-mix formulations along with control were prepared by blending various levels of spinach, fenugreek and multi-legumes flour. Significant variations were observed regarding moisture (7.79-8.92g/100g), crude protein (20.00-22.10g/100g), crude fat (2.58- 3.63g/100g), crude fiber (3.34-3.94g/100g), ash (4.47-6.83g/100g), sodium (38.28-114.01mg/100g), potassium (1090.3-1415.65mg/100g), calcium (135.41-641.81mg/100g), iron (7.89-9.32mg/100g) and zinc (5.54-6.99mg/100g) among different FMM formulations. Results regarding sensory evaluation showed that highest score for appearance, breakability, chewin...
Food security is a serious issue in developing countries like Pakistan because of ever-increasing... more Food security is a serious issue in developing countries like Pakistan because of ever-increasing population. To feed the hunger population, safe and nutritious vegetables are growing concern as they are being polluted by heavy metals. The present study was conducted to investigate the concentration of heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), nickel (Ni), iron (Fe), manganese (Mn), and zinc (Zn) in highly consumed vegetable collected from peri-urban markets of Rawalpindi and Multan region. Health risk associated with the consumption of these vegetables in term of estimated daily intake of metals (EDIM) and health risk index (HRI) was also evaluated among local consumers. Results showed that mean values of cadmium (Cd), and lead (Pb) in all vegetable samples from both region were exceeding the respective MAL set by FAO/WHO. Estimated daily intake of heavy metals was found below than the permissible limit. EDIM showed following decreasing trend Fe > Zn > ...
Iron deficiency has become a common nutritional problem of developing countries, especially in ch... more Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly consumed by children. In this study, iron-fortified chewing gums were prepared by adding ferrous sulfate (FeSO4) and sodium iron EDTA (NaFeEDTA) 30 mg/100 g. An efficacy trial was conducted to determine the impact of iron-fortified chewing gums on the blood profile and iron status of school-going children (n = 300). Results showed maximum increase in blood profile and iron status that is, serum ferritin (10.43%), hemoglobin (3.22%), hematocrit (3.42%), red blood cells (3.05%), mean cell volume (1.55%), mean cell hemoglobin (5.43%), total white blood cells count (9.09%), and platelets count (4.40%) as compared with control whereas decrease in mean cell hemoglobin concentration (1.90%) and neutrophils (3.33%) was also observed. The study concluded that ...
Abstract A nutraceutical is any substance that is the component of food providing medical or heal... more Abstract A nutraceutical is any substance that is the component of food providing medical or health benefits, including prevention and treatment of diseases. The term was first coined from “nutrition” and pharmaceuticals” in 1989 by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicines. Nutraceuticals are broadly classified based on their natural sources, pharmacological conditions, and chemical constituents. The most commonly used nutraceuticals are probiotics, prebiotics, dietary fiber, antioxidants, phytoestrogen, saponins, carotenoids, phytochemicals, fatty acids, phenolics, isoprenoids, lipids, proteins, and herbs. The annual growth in the global nutraceuticals market is about 8% and is expected to exceed US $262.9 billion by 2020. Currently, the scientific community is investigating the role of nutraceuticals in human nutrition with wide-ranging implications for consumers, healthcare providers, regulators, food producers, and distributors. The trend of using nutraceuticals without proper knowledge has increased in recent years, and these products are thought to be as good as a balanced diet and are replacing regular dietary products. However, lack of information about nutraceuticals creates much confusion, apathy, and frustration among consumers. Numerous companies produce nutraceuticals but at the same time are sabotaging the health of millions of unsuspecting buyers. Many brands are producing synthetic products made from oxide minerals and other chemical substances that contain harmful substances, including preservatives, fillers, binders, coal tar, bitumen, gelatin, and waste products. There is concern about the effective utilization and excretion of these products by the human body as they may get lodged in body tissues, causing disease or exacerbating existing ailments. This chapter will discuss the myths and realities about the use of nutraceuticals, clarifying widely prevalent ambiguities about their health benefits and safe use before starting a new dietary regimen. Efforts will be made to comprehensively deliberate the global market and trends, commonly used nutraceuticals, scientific evidence of reported health claims, mechanisms of action, nutraceuticals as diet replacements, comparisons between drugs and nutraceuticals, safety and quality indicators, and labeling requirements and regulatory bodies.
Abstract Foodborne diseases commonly known as food illnesses are caused by ingested food contamin... more Abstract Foodborne diseases commonly known as food illnesses are caused by ingested food contaminated with microorganisms, such as bacteria, fungi, viruses, or parasites as well as by natural toxins, chemical and physical agents. Every year foodborne diseases cause illness among 1 in 10 people, affecting about 33 million lives per year globally. There are about 200 known pathogens, chemical, and physical agents responsible for foodborne diseases. In developed countries, 20%–40% intestinal disturbances linked with foodborne pathogens. Prevention of foodborne disease depends on consumer aptitude to interpret knowledge of food safety to the practices of food production and preparation at each level of the food system. This chapter gives the overview of global foodborne diseases, types, pathology, symptoms, adverse effects, contributory factors, major foodborne pathogens, molecular detection, toxin synthesis, hazard and risk analysis, and control measures. Furthermore, efforts are made to comprehensively deliberate impact of food quality, storage, and preservation on human health, the role of the consumer toward ensuring food security at terminal end.
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks thr... more The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm(3) ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.
Nanoscale approaches can be fabricated using different building blocks (∼1–100 nm) to make useful... more Nanoscale approaches can be fabricated using different building blocks (∼1–100 nm) to make useful tools for the interventions in the field of nutritional sciences. Applications of nanotechnology in the field of medical and nutrition sciences have resulted in many advances in the discovery, development, and delivery of different mediation for the promotion of healthy life and reduction in the risk of many complicated diseases. Disease prevention properties of dietary supplements attracted much attention in past decade. These dietary supplements are being in use as an antioxidative, anticancer, and other properties that make them fit for preventing chronic diseases and for other nutraceutical properties. However, solubility and oral bioavailability are the big challenges for the development of dietary supplements. The current need is to develop superior quality stable dietary supplements having appropriate bioavailability. Several methods of encapsulation, biopolymer-based, or solid lipid nanostructured emulsions and biopolymer side chains having direct conjugates of phytochemicals, have been well established to improve delivery and bioavailability of dietary factors present in food. These findings are further confirmed by in vivo investigations that show increased absorption and circulation of bioactive food components; this is very helpful in achieving desired concentrations of bioactive molecules in the body. The advancement in the technology should not go unchecked; nutrition research experts should screen the overconsumption and possible signs of toxicity, which may be accompanied by the use of such technologies. Micronutrient imbalances and drug-nutrient interactions also require careful observation. Comprehensive understanding of the metabolic consequences of nutrients in novel food systems is required as nanotechnology applications broaden in the food sciences.
The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortif... more The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea were supplemented discretely (20–40/100 g) or in a combination of both (10:10, 15:15, and 20:20/100 g). According to the results, the relative proportion of the raw material composition was reflected in corn snacks' proximate composition and mineral and vitamin levels. Corn snacks with 40/100 g soy flour showed the best nutrient profile, with a maximum percent increase in protein (171.9%) and fiber (106%), as compared to the snacks developed using chickpea and/or mixed supplementation with soy and chickpea. Total dietary fiber (18.44 ± 0.34%), soluble dietary fiber (10.65 ± 0.13%), and insoluble dietary fiber (7.76 ± 0.38%) were also fou...
The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the ... more The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linol...
Background: Diabetes mellitus (DM) is a metabolic disease of the endocrine system, characterized ... more Background: Diabetes mellitus (DM) is a metabolic disease of the endocrine system, characterized by chronic hyperglycemia, resulting either from insulin resistance or defective insulin production due to dysfunction of pancreatic β-cells. Approximately 80% of diabetic patients live in developing and underdeveloped countries. Pakistan is ranked on 7th position regarding the prevalence of DM. In developed nations, DM is the 4th leading reason for death. Several conventional and traditional methods i.e., allopathic medicines, herbal and medical plants have being used to treat DM and its complications for several decades. Diet-based approaches are considered safe, economical, and sustainable by individuals suffering from various health disorders. Objectives: The current review has been generated to highlight and compare the utilization of various conventional and traditional methods i.e., allopathic medicines, herbal and medical plants as an alternative source to treat DM and its complic...
Role of Materials Science in Food Bioengineering, 2018
Abstract Egg is a perfect food that is an excellent source of quality protein, vitamins and miner... more Abstract Egg is a perfect food that is an excellent source of quality protein, vitamins and minerals, and numerous protective factors. There has been significant growth in the utilization of eggs and their products across the globe. Scientific evidences have proven eggs as therapeutic and preventive food against chronic and infectious diseases. Globally, eggs are used mostly in raw form as well as converted into dehydrated products, for example, egg powder and specialty egg products. Egg powder manufacturing was started in late 1980s due to increased consumption and demand for stable products with diverse applications. It is preferably used by food manufacturers because of easy handling and storing properties coupled with low price. This chapter offers an overview of egg composition, bioactive components, types of edible eggs, preparation of egg powder, nutritional and functional properties, impact of various processing technologies like pan-drying, foam-drying, freeze-drying, oven-drying, and spray-drying on its functional and nutritional properties and food applications.
In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%an... more In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture,calorific value, mineral profile, microbial examination and sensory evaluation were done at ambienttemperature for 90 days. Results showed that water activity decreased from T0-T4 with mean values 0.6038-0.4308, respectively. Hardness decreased within treatments from T0-T4 with mean values ranges from966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was alsoincreased with maximum energy value found in T4 (5355.5Kcal/g) and minimum in T0 (3445.9Kcal/g).During storage, mold growth was increased from 3.2758CFU/g (T0) to 3.6008CFU/g (T4). Sensoryevaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein35.73...
Food Processing for Increased Quality and Consumption, 2018
Abstract Technological developments over the past few decades have affected standards of living s... more Abstract Technological developments over the past few decades have affected standards of living significantly and have also influenced food industry. Food prepared today is different from that produced decades ago. Food production has shifted from small agricultural farming to large-scale mechanized production processes, which have transformed the way food is grown, stored, distributed, and consumed. The food industry is making new, innovative and value-added products with a focus on quality, functionality, packaging, form, and ease of possession. Such products are made to increase revenue and satisfy consumers’ changing demands, which are driven by parameters, such as population growth, lifestyle and economic changes, aging population, and increased awareness about healthy foods. The food industry is also developing specific food products for people with specific health problems or who belong to different cultures and religions. Thus, with advancements in food product development, consumers are able to get superior products, which have led to increased food consumption worldwide.
Background: Lactose intolerance is a condition in people with inability to digest and breakdown t... more Background: Lactose intolerance is a condition in people with inability to digest and breakdown the lactose sugar for metabolism. This disaccharide sugar is present in milk, and its products can be broken down into monosaccharide units by lactase enzyme, but its absence genetically or environmentally can make it difficult to consume the lactose containing products. Objectives: The objective of this study is to develop and evaluate non-dairy products for consumer acceptance as milk alternate. Oats and barley milk can be the alternatives with addition of soluble and in-soluble fibers. Moreover, introduction of probiotics helps to improve nutritional characteristics and formulation of the product. Methodology: The present study was designed to develop non-dairy milk from oats and barley, further fermented by using probiotics, namely Lactobacillus acidophilus and Streptococcus thermophilus to develop the drinking type yogurt product with better acceptability. Moreover, the milk products...
Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia ... more Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia is widely prevalent among the children. Food multi-mix (FMM) concept involves a food-based approach using locally available raw materials in different proportions and converting them into culturally acceptable food products using traditional methods of preparations. For this purpose, six food multi-mix formulations along with control were prepared by blending various levels of spinach, fenugreek and multi-legumes flour. Significant variations were observed regarding moisture (7.79-8.92g/100g), crude protein (20.00-22.10g/100g), crude fat (2.58- 3.63g/100g), crude fiber (3.34-3.94g/100g), ash (4.47-6.83g/100g), sodium (38.28-114.01mg/100g), potassium (1090.3-1415.65mg/100g), calcium (135.41-641.81mg/100g), iron (7.89-9.32mg/100g) and zinc (5.54-6.99mg/100g) among different FMM formulations. Results regarding sensory evaluation showed that highest score for appearance, breakability, chewin...
Food security is a serious issue in developing countries like Pakistan because of ever-increasing... more Food security is a serious issue in developing countries like Pakistan because of ever-increasing population. To feed the hunger population, safe and nutritious vegetables are growing concern as they are being polluted by heavy metals. The present study was conducted to investigate the concentration of heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), nickel (Ni), iron (Fe), manganese (Mn), and zinc (Zn) in highly consumed vegetable collected from peri-urban markets of Rawalpindi and Multan region. Health risk associated with the consumption of these vegetables in term of estimated daily intake of metals (EDIM) and health risk index (HRI) was also evaluated among local consumers. Results showed that mean values of cadmium (Cd), and lead (Pb) in all vegetable samples from both region were exceeding the respective MAL set by FAO/WHO. Estimated daily intake of heavy metals was found below than the permissible limit. EDIM showed following decreasing trend Fe > Zn > ...
Iron deficiency has become a common nutritional problem of developing countries, especially in ch... more Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly consumed by children. In this study, iron-fortified chewing gums were prepared by adding ferrous sulfate (FeSO4) and sodium iron EDTA (NaFeEDTA) 30 mg/100 g. An efficacy trial was conducted to determine the impact of iron-fortified chewing gums on the blood profile and iron status of school-going children (n = 300). Results showed maximum increase in blood profile and iron status that is, serum ferritin (10.43%), hemoglobin (3.22%), hematocrit (3.42%), red blood cells (3.05%), mean cell volume (1.55%), mean cell hemoglobin (5.43%), total white blood cells count (9.09%), and platelets count (4.40%) as compared with control whereas decrease in mean cell hemoglobin concentration (1.90%) and neutrophils (3.33%) was also observed. The study concluded that ...
Abstract A nutraceutical is any substance that is the component of food providing medical or heal... more Abstract A nutraceutical is any substance that is the component of food providing medical or health benefits, including prevention and treatment of diseases. The term was first coined from “nutrition” and pharmaceuticals” in 1989 by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicines. Nutraceuticals are broadly classified based on their natural sources, pharmacological conditions, and chemical constituents. The most commonly used nutraceuticals are probiotics, prebiotics, dietary fiber, antioxidants, phytoestrogen, saponins, carotenoids, phytochemicals, fatty acids, phenolics, isoprenoids, lipids, proteins, and herbs. The annual growth in the global nutraceuticals market is about 8% and is expected to exceed US $262.9 billion by 2020. Currently, the scientific community is investigating the role of nutraceuticals in human nutrition with wide-ranging implications for consumers, healthcare providers, regulators, food producers, and distributors. The trend of using nutraceuticals without proper knowledge has increased in recent years, and these products are thought to be as good as a balanced diet and are replacing regular dietary products. However, lack of information about nutraceuticals creates much confusion, apathy, and frustration among consumers. Numerous companies produce nutraceuticals but at the same time are sabotaging the health of millions of unsuspecting buyers. Many brands are producing synthetic products made from oxide minerals and other chemical substances that contain harmful substances, including preservatives, fillers, binders, coal tar, bitumen, gelatin, and waste products. There is concern about the effective utilization and excretion of these products by the human body as they may get lodged in body tissues, causing disease or exacerbating existing ailments. This chapter will discuss the myths and realities about the use of nutraceuticals, clarifying widely prevalent ambiguities about their health benefits and safe use before starting a new dietary regimen. Efforts will be made to comprehensively deliberate the global market and trends, commonly used nutraceuticals, scientific evidence of reported health claims, mechanisms of action, nutraceuticals as diet replacements, comparisons between drugs and nutraceuticals, safety and quality indicators, and labeling requirements and regulatory bodies.
Abstract Foodborne diseases commonly known as food illnesses are caused by ingested food contamin... more Abstract Foodborne diseases commonly known as food illnesses are caused by ingested food contaminated with microorganisms, such as bacteria, fungi, viruses, or parasites as well as by natural toxins, chemical and physical agents. Every year foodborne diseases cause illness among 1 in 10 people, affecting about 33 million lives per year globally. There are about 200 known pathogens, chemical, and physical agents responsible for foodborne diseases. In developed countries, 20%–40% intestinal disturbances linked with foodborne pathogens. Prevention of foodborne disease depends on consumer aptitude to interpret knowledge of food safety to the practices of food production and preparation at each level of the food system. This chapter gives the overview of global foodborne diseases, types, pathology, symptoms, adverse effects, contributory factors, major foodborne pathogens, molecular detection, toxin synthesis, hazard and risk analysis, and control measures. Furthermore, efforts are made to comprehensively deliberate impact of food quality, storage, and preservation on human health, the role of the consumer toward ensuring food security at terminal end.
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks thr... more The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm(3) ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.
Nanoscale approaches can be fabricated using different building blocks (∼1–100 nm) to make useful... more Nanoscale approaches can be fabricated using different building blocks (∼1–100 nm) to make useful tools for the interventions in the field of nutritional sciences. Applications of nanotechnology in the field of medical and nutrition sciences have resulted in many advances in the discovery, development, and delivery of different mediation for the promotion of healthy life and reduction in the risk of many complicated diseases. Disease prevention properties of dietary supplements attracted much attention in past decade. These dietary supplements are being in use as an antioxidative, anticancer, and other properties that make them fit for preventing chronic diseases and for other nutraceutical properties. However, solubility and oral bioavailability are the big challenges for the development of dietary supplements. The current need is to develop superior quality stable dietary supplements having appropriate bioavailability. Several methods of encapsulation, biopolymer-based, or solid lipid nanostructured emulsions and biopolymer side chains having direct conjugates of phytochemicals, have been well established to improve delivery and bioavailability of dietary factors present in food. These findings are further confirmed by in vivo investigations that show increased absorption and circulation of bioactive food components; this is very helpful in achieving desired concentrations of bioactive molecules in the body. The advancement in the technology should not go unchecked; nutrition research experts should screen the overconsumption and possible signs of toxicity, which may be accompanied by the use of such technologies. Micronutrient imbalances and drug-nutrient interactions also require careful observation. Comprehensive understanding of the metabolic consequences of nutrients in novel food systems is required as nanotechnology applications broaden in the food sciences.
Uploads
Papers by Mian Kamran Sharif