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The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all??? [ABSTRACT FROM AUTHOR]

The aim of the present study was to elucidate the effect of different parts (fruit, leaves, and seed) of papaya on thrombocytopenia. For the Purpose, the papaya fruit, leaves, and seeds were procured from Botanical Garden of University of Agriculture Faisalabad. Afterwards, the papaya fruit, leaves, and seeds were converted to powder followed by extraction of polyphenol with various solvents (aqueous ethanol and methanol). The obtained extracts were characterized for total flavonoid contents, polyphenols as well as anti,nutritional compounds, such as tannins and saponins. Moreover, efficacy trials were carried out to explore the effect of papaya parts (fruit, leaves, and seed) on the platelets count of potassium bromate-induced (PBI) rats. The PBI rats were fed with extract enriched diet for a time period of 56 days. Results showed that maximum extraction was obtained with ethanol. In addition, a higher bioactive profile (polyphenols) was observed in papaya leaves extract followed by fruit and seed extracts. Papaya leaves extract (PLE) treatment showed a maximum increase in platelets count from 169.9 ± 2.1 × 109/L to 231.1 ± 6.1 × 109/L in PBI rats as well as WBCs and RBCs 521 ± 16.8 × 107/L to 594.5 ± 11.2 × 107/L and 469.2 ± 13.2 × 107/L to 562.2 ± 14.2 × 107/L. But for hemoglobin, the papaya fruit extract treatment showed a higher value of 6.4 ± 0.1 to 7.4 ± 0.2 (mg/dL). Conclusively, papaya leaves should be included in dietary regimens for health promotion to combat thrombocytopenia and related diseases. [ABSTRACT FROM AUTHOR]

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product. [ABSTRACT FROM AUTHOR]

In millennia, much attention has been paid toward agro‐industrial waste which consists of lignin and cellulosic biomass. In this perspective, biomass waste which consists of lignocellulosic mass is an inexpensive, renewable, abundant that provides a unique natural resource for large‐scale and cost‐effective bioenergy collection. In this current scenario, efforts are directed to briefly review the agro‐industrial lignocellulosic biomass as a broad spectrum of numerous functional ingredients, its utilization, and respective health benefits with special to wheat straw. Wheat straw is lignocellulosic mass owing to the presence of cellulose, hemicellulose, and lignin. Its microbial culture is the most important and well adjusted, for a variety of applications in the fermentation substrate, feed, food, medicine, industry, and agriculture in order to increase soil fertility. In industrial fermentation, wheat straw can be used as substrates for the production of a wide range of hydrolytic enzymes, drugs, metabolites, and other biofuels as a low‐cost substrate or a natural source. Conclusively, wheat straw is the best source to produce bioethanol, biogas, and biohydrogen in biorefineries because it is a renewable, widely distributed, and easily available with very low cost, and its consumption is protected and environment friendly. Wheat straw is a moiety which has health benefits including anti‐inflammatory, antimicrobial, anti‐artherogenic, anti‐allergenic, antioxidant, antithrombotic, etc. [ABSTRACT FROM AUTHOR]

Barley broth (Talbinah) is prepared by combining barley syrup, milk, and honey. The Prophet Mohammad (PBUH) recommended Talbinah for sadness and heart relief in sorrows. Talbinah has a promising nutritional and therapeutic impact on human health. It is a rich source of many nutrients and some bioactive moieties. Regular consumption imparts in maintaining better gut and acts as anti-depressive, anti-diabetic, anti-oxidant, anti-inflammatory, antidiabetic and antihypercholesterolemic. Moreover, it is the most effective food for supplying nutrients and removing toxins from human cells. In this review, the production technology, nutrition, therapeutic potential, proposed prospects, role as a functional food and current knowledge on the subject have been discussed comprehensively. Conclusively, Talbinah as functional food could be a way in preventing various health maladies. [ABSTRACT FROM AUTHOR]

Prebiotics are good source of dietary fiber or a group of nutrients or non-digestible short chain carbohydrates which human body cannot digest and it stimulates the growth and activity of some friendly bacteria in your intestinal tract. Prebiotics fibers are linked to β-(2→1) fructosyl units and are universally agreed to be fructooligosaccharides (FOS) or oligofructose or oligosaccharide or inulin. FOS are oligosaccharides that occur naturally in a variety of plants such as garlic and onions, wheat, rye, chicory roots, jerusalem artichokes, nectarine, seaweed, sugar cane bagasse, cassava waste, rice bran, rice straw, apple pomace, papaya, beet root peels, flaxseed, cereals, and banana peels among many others. These are extracted from fruits, vegetables, seeds and cereals using the various novel techniques such as membrane ultra-filtration method, microwave extraction, Ultrasonic Microwave Assisted Extraction, and high-pressure solvent extraction method. FOS are non-digestible carbohydrates with low-calorie that improve the taste and texture of food products while immunity booster, nutraceutical properties, bone health, microbial properties and its prebiotic activity in digestive track are the limelight of current review article. In addition, the main beneficial physiological effects of FOS such as low carcinogenicity, improved mineral absorption in gut and a reduction in serum cholesterol levels, triacylglycerols and phospholipids are the major part of this review. Moreover, FOS is beneficial for long-term blood glucose and its sensitivity to insulin due to the higher contents of plasma-free fatty acids using low tissue glucose. Conclusively, FOS improves intestinal flora, with subsequent relief of constipation, reduce the risk of heart diseases and certain cancers, improved blood lipids in hyperlipidemia, suppressed the production of intestinal putrefactive-substances and make your digestive work better. [ABSTRACT FROM AUTHOR]

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product. [ABSTRACT FROM AUTHOR]

The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents (i.e. ethanol, methanol and water). Furthermore, the functional ingredients, namely, catechins and theaflavins were isolated by solvent partition method from green and black tea, respectively. In addition, the extracts and isolates were analyzed for their total phenolic and antioxidant profile using various spectrophotometric assays. For the quantification of theaflavins and catechins, a reverse phase HPLC system was used. Results showed that ultrasound (P >.005) proved more effectual for the extraction and isolation of polyphenols (757.33 mg/100 g GAE) from the tested materials among the other extraction techniques (741.66 mg/100 g GAE). Likewise, green tea showed better performance than the rest and in solvents ethanol performed better as compared to their counter parts. Similarly, the isolates showed higher antioxidant potential as compared to their extracts and order of effectiveness was catechins > theaflavins > Ginger freeze dried extract (GFDE). [ABSTRACT FROM AUTHOR]

The objective of the present research work was to explore the nutritional composition of different infant formulas and determine the safety status of these products. For this purpose, different infant formula brands were procured from the local market of Faisalabad, Pakistan. After the collection of these different brands, nutritional composition, i.e. fat, protein, ash, moisture and fiber was determined whilst the microbial analysis, such as Salmonella, Yeasts and Molds Count, and Total Bacteria Count, was carried out through their methods. In addition, the amino acid profile was assessed through paper chromatography. Furthermore, an appropriate statistical design was carried out to determine the level of significance. Mean values for amino acids, i.e. lysine, valine and cysteine varied from 3.06 g/100 g to 6.63 g/100 g, 4.90 g/100 g to 6.51 g/100 g, and 2.32 g/100 g to 3.04 g/100 g, respectively, in different brands of infant formula. Moreover, moisture content, crude proteins, crude fat, crude fiber, ash content, and nitrogen-free extract (NFE) varied from 1.6% to 3.83%, 10.55% to 14.67%, 9.82% to 26.63%, 1.00% to 4.13%, 1.87% to 4.20%, and 51.03% to 69.17%, respectively. It is evident from the microbiological analyses that Salmonella was not present in any brand of infant formula. Whereas yeast and mold counts were ≤2 cfu/g to ≤10 cfu/g in different brands. Moreover, total bacteria count was exhibited in the range of 1.5 × 103cfu/g to 6.3 × 103 cfu/g among different brands. Local infant formulas contained high amounts of heavy metals, i.e. 0.99 pp, of lead content followed by cadmium and aluminum as 0.28–0.98 ppm and 1.48–2.05 ppm, respectively. Conclusively, it is evident from whole research that local brands contained higher contents of heavy metal as compared to branded. [ABSTRACT FROM AUTHOR]

Despite the provision of safe and cost‐effective chemopreventive cancer approaches, still there are requirements to enhance their efficiency. The use of dietary agents as phytochemicals plays an imperative role against different human cancer cell lines. Among these novel dietary agents, fisetin (3,3′,4′,7‐tetrahydroxyflavone) is present in different fruits and vegetables such as apple, persimmon, grape, strawberry, cucumber, and onion. Being a potent anticancer agent, fisetin has been used to inhibit stages in the cancer cells (proliferation, invasion), prevent cell cycle progression, inhibit cell growth, induce apoptosis, cause polymerase (PARP) cleavage, and modulate the expressions of Bcl‐2 family proteins in different cancer cell lines (HT‐29, U266, MDA‐MB‐231, BT549, and PC‐3M‐luc‐6), respectively. Further, fisetin also suppresses the activation of the PKCα/ROS/ERK1/2 and p38 MAPK signaling pathways, reduces the NF‐κB activation, and down‐regulates the level of the oncoprotein securin. Fisetin also inhibited cell division and proliferation and invasion as well as lowered the TET1 expression levels. The current review article highlights and discusses the anticancer role of fisetin in cell cultures and animal and human studies. Conclusively, fisetin as a polyphenol with pleiotropic pharmacological properties showed promising anticancer activity in a wide range of cancers. Fisetin suppresses the cancer cell stages, prevents progression in cell cycle and cell growth, and induces apoptosis. [ABSTRACT FROM AUTHOR]

The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.0 kg of date fruits (dry weight basis). The oven‐drying conditions were 60°C for 48 hr, whereas in spray drying, flow rate of 30 ml/min at 150°C was maintained. Date powder was obtained in both treatments from three varieties. Nutritional profile in all six powders was explored specifically with quantification of sugars using HPLC‐RI, followed by physicochemical characterization. The total phenolic compounds, color (L*a*b* values), hygroscopicity, bulk density, wettability, solubility index, and glass transition temperatures (using differential scanning calorimetry, DSC), were determined for the date powders. The nutritional profile and total phenolic contents and sugars (sucrose, fructose, and glucose) were significantly different for the varieties, while treatments showed insignificant effect. The physicochemical characteristics of date powder varied significantly with respect to the date varieties. The colored values were affected due to treatments also, and the spray‐dried powders showed better color values. The drying methods also showed effects in some parameters such as wettability time. Similarly, bulk density was different in both treatments for rabi and aseel. The glass transition temperatures were significantly varied in varieties due to difference in sugar contents, but within the treatments, they remain unaffected. The highest glass transition temperature of spray‐dried rabi was 53.2 ± 1.31°C. [ABSTRACT FROM AUTHOR]

Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion parameters. From results, it was concluded that extrusion cooking had a positive effect on total and soluble dietary fibre. Whilst the insoluble dietary fibre decreased appreciably with the varying processing parameters, the decrease in insoluble fibre and increase in soluble fibre were probably due to disruption of covalent and noncovalent bonds in the carbohydrate and protein moieties leading to smaller and more soluble molecular fragments. Additionally, water solubility index was greatly enhanced by varying extrusion temperature and screw speed. Conclusively, the findings suggest the usefulness of extrusion cooking to beneficially modify the wheat bran for value addition. [ABSTRACT FROM AUTHOR]

Flaxseed (Linum usitatissimum L.) provides multiple nutritional benefits including high quality protein, dietary fiber and is the most abundant source of a-linolenic acid (C18:3). This study focuses on the effect of twin-screw hot extrusion on a- linolenic acid retention in full-fat flaxseed meal. The ranges of processing variables selected using Box-Behnken design were: barrel exit temperature (BET) of 120-140°C; screw speed (SS) of 200-400 rpm; feed rate (FR) of 1-2 kg/h and feed moisture (FM) of 20-30%. The amount of a-linolenic acid retention in extruded samples ranged from 89.2% to 99.3%. Optimal operating conditions were established; BET (121°C), SS (388 rpm), FR (1 kg/h) and FM (22.2%) for maximum (99.9%) retention of a-linolenic acid. This effect was mainly dependent on BET and FM (p=0.01), whereas SS and FR imparted a lesser effect (p≤0.05). The results of this study demonstrated that the twin-screw hot extrusion can be successfully explored to produce fatty meals with significant fatty acids retention for commercially food or feed purposes. [ABSTRACT FROM AUTHOR]

This study focuses on the effects of extrusion processing on tannin reduction and oil loss in flaxseed ( Linum usitatissimum L.) meal. The ranges of processing variables selected using central composite design were: barrel exit temperature ( BET) of 76.3-143.6 C; screw speed ( SS) of 59.6-160.5 rpm and feed rate ( FR) of 26.4-93.6 kg/h. The experimental values of tannin reduction and oil loss obtained were from 42.9 to 77.2% and from 1.5 to 7.6%, respectively. Optimal operating conditions were established: BET (137.9 C), SS (156.8 rpm) and FR (26.4 kg/h) for maximum (77.2%) reduction of tannins and minimum (3.7%) oil loss. Response variables were mainly dependent on BET, whereas significant reduction of tannins and oil loss was achieved in studied BET and SS combination of process parameters ( P ≤ 0.05). The results of this study demonstrated that significant reduction of tannins with minimum oil loss in flaxseed meal can be achieved commercially using an extruder. Practical Applications The extrusion technology has been explored to reduce the toxic compounds in different oilseed meals and oil extraction for production of functional foods. However, the production of extruded oilseed meals with high content of lipids (>16%) is limited as the oil percolation creates problem to preserve extrudates and maintain the hygienic condition of extruder plant. This study suggested that there is an immense possibility to use single-screw extrusion cooking for reduction of tannin content with minimum oil percolation during production of extruded flaxseed meal for commercial food or feed purposes. [ABSTRACT FROM AUTHOR]

This study focused on comparative effects of post-harvest low-to-high γ-irradiation doses (0.5-1.5 kGy), UV-C (30-60 min) and hot water treatments (55 °C for 5 min) upon spoilage of mango (Mangifera indica L.) fruit cv. Kala Chunsa by fungal infections. Thirteen fungal species belonging to five genera were isolated from diseased mango fruits surface. Aspergillus species were the most predominant followed by Penicillium and Fusarium. The aflatoxins AFB1, AFB2, AFG1 and AFG2 produced by A. parasiticus isolates on yeast extract sucrose (YES) medium for un-treated mango fruits was found 1.789, 0.52, 0.296 and 0.85 ppb, respectively. The increase in post-harvest γ-irradiation dose showed a high suppression of aflatoxins production (p⩽0.05). Fruits treated with UV-C for 30 min showed higher aflatoxins production than fruits treated for 60 min (p⩽0.05). The treatment of fruits with hot water also showed remarkable reduction in aflatoxins levels with respect to UV-C doses and control (p⩽0.05). The results of this study demonstrated that treatment of mango fruit surface with post-harvest γ-irradiation dose (1.5 kGy / 2 hour and 15 minutes) or hot water (55 °C for 5 min) can inhibit the production of toxigenic aflatoxins. In conclusion, irradiation of fresh fruits such as mango can be effectively used on a practical scale to increase the international trade. [ABSTRACT FROM AUTHOR]

The use of bioactive antioxidants in feed of broiler to mitigate reactive oxygen species (ROS) in biological systems is one of promising nutritional strategies. The aim of present study was to alleviate ROS production in mitochondrial fraction (MF) of meat by supplemented dietary antioxidant in feed of broiler. For this purpose, mitochondria specific antioxidant: α-lipoic acid (25 mg, 75 mg and 150 mg) with or without combination of α-tocopherol acetate (200 mg) used in normal and palm olein oxidized oil (4%) supplemented feed. One hundred and eighty one day old broiler birds were randomly divided into six treatments and provided the mentioned feed from third week. Feed intake, feed conversion ratio (FCR) remained statistically same in all groups while body weight decreased in supplemented groups accordingly at the end of study. The broiler meat MF antioxidant potential was significantly improved by feeding supplemented feed estimated as 1,1-di phenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, 2,2-azinobis-(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS+) and thiobarbituric acid reactive substances (TBARS). The maximum antioxidant activity was depicted in group fed on 150 mg/kg α-lipoic acid (ALA) and 200 mg/kg α-tocopherol acetate (ATA) (T4) in both breast and leg MF. Moreover, TBARS were higher in leg as compared to breast MF. Although, oxidized oil containing feed reduced the growth, lipid stability and antioxidant potential of MF whilst these traits were improved by receiving feed containing ALA and ATA. ALA and ATA showed higher deposition in T4 group while least in group received oxidized oil containing feed (T5). Positive correlation exists between DPPH free radical scavenging activity and the ABTS + reducing activity. In conclusion, ALA and ATA supplementation in feed had positive effect on antioxidant status of MF that consequently diminished the oxidative stress in polyunsaturated fatty acid enriched meat. [ABSTRACT FROM AUTHOR]

Agro--industrial waste ''rice bran'' was stabilized and the extracted protein isolates were used as ingredients to make nutritive complimentary food for the growing infants. The formulation processed through drum drying and the starchy ingredients were pregelatinized to reduce bulk in the prepared meal and facilitate spoon-feeding. The formulations had uniform texture, light golden color and good paste consistency. Nutrient composition was good enough to meet standards for supplementary infant foods. Caloric value remained up to 416 kcal/100  g with spoonable viscosity and 80.90--84.45% in vitro digestibility. A single meal could substantially contribute to the daily essential amino acid requirement. The formulation had good acceptability during a short-term infant-feeding trial. The present study can provide practical guideline for manufacturers as well as the nutritionist for the use of an economical and nutritive formulation for young children. [ABSTRACT FROM AUTHOR]

Physiological disorders like chilling injury (CI), rind staining (RS) and physiological loss in weight (PLW) limit the postharvest shelf life and reduce the quality of mandarins. Citrus reticulata Blanco mandarins were examined for these physiological disorders by coating with shellac-based wax (SBW) and polyethylene-based wax (PBW). The effect of storage temperature on these disorders was assessed by storing the fruit at 2, 5 and 8 °C and at ambient temperatures. The CI, RS and PLW were significantly affected because of the variation in temperature in both crop years ( P < 0.01). Mandarins kept at 5 °C showed more reduction in PLW, CI and RS than at other temperatures. The SBW was more prone to RS and CI when compared with PBW. Coating mandarins with PBW showed significant reduction in CI because of lower production of ethanol and acetaldehyde. It may be concluded that RS and CI can be effectively controlled by storing fruits at 5 °C and coating with polyethylene-based coatings. [ABSTRACT FROM AUTHOR]

Six Pakistani wheat cultivars, namely C-273, Inqulab-91, Pasban-90, Parwaz-94, Shahkar-95 and Rohtas-90, were included in the present study. The kernel weight of the wheat cultivars varied from 31.43 to 36.76 g (per thousand kernels), Parwaz-94 having the highest and Rohtas-90 having the lowest. The test weight of cultivars ranged from 70.23 (Shakar-95) to 76.13 kg hL–1 (Pasban-90). The bran contained the highest amount of phytic acid (6.12%) in C-273 followed by whole-wheat flour (2.23%) in Inqulab-91, and straight-grade flour (0.24%) in Parwaz-94. The phytate content was reduced during the baking of bread and chapati. The bread scores and other quality characteristics varied significantly among cultivars. The total bread scores ranged from 35.20 to 42.00, out of a possible fifty, with Parwaz-94 being the highest. The concentration of minerals varied widely in different milling fractions of various wheat cultivars. The concentration of Cu, Fe, Mn and Zn ranged from 5.00 to 52.50, 26 to 147.50, 0.00 to 97.00, 9.0 to 80.80 ppm, respectively, in different milling fractions of the wheat cultivars. The total chapati scores ranged from 22.40 to 24.20 of a possible score of 30. The minimum chapati scores were found in Rohtas-90 and Parwaz-94, while Inqulab-91 produced the maximum score. [ABSTRACT FROM AUTHOR]

Examines the classification of quality of spring wheats by cluster analysis in Failsabad, Pakistan. Similarity of cultivars within the group; Distinction of LU-26 cultivars in terms of total bread scores; Implications hybridization programs.

Focuses on the development of predictive models for end-use quality of spring wheats using canonical analysis. Computation of canonical correlations between variables; Association between end use quality features and protein components of wheat cultivars; Factors influencing bread loaf volume.