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Unripe grapes are pruned waste fruits of wine farming, while black lemons are dried products of agriculture waste lemons from lime fields. These fruit wastes are a rich source of bioactive molecules, especially polyphenols that are beneficial metabolites for human health to reduce or inhibit the oxidative stress and can be utilized in foods or pharmaceuticals. Therefore, this project aimed to study the wasted sour fruits for their polyphenols, antioxidant activities, and to support their symbiotic utilization as therapeutic and pharmaceutical products. This research was completed with solvent extraction optimization of polyphonic extracts, their in-vitro antioxidant activities using four different assays, and characterization of polyphenols by LC-ESI-QTOF-MS/MS. Efficient extraction for phenolic compounds was obtained using 80% acidified methanol with 0.1% formic acid. Results found that black lemons had a higher total phenolic content (TPC 10.11 ± 0.47 mg GAE/g), assimilated to unripe grapes (8.75 ± 0.33 mg GAE/g). Moreover, black lemons were also found with higher antioxidant potential than unripe grapes, possibly due to the presence of higher flavonoids, especially anthocyanins. 124 phenolic metabolites, including 21 phenolic acids, 45 flavonoids, 8 isoflavonoids, 2 chalcones, 7 stilbenes, 15 lignans and 25 other compounds were identified using mass spectrometry. In conclusion, these results supported the utilization of these products in combination as therapeutical ingredients in the food, biomedicine, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Supplemented apricot probiotic drink (SAPD) was prepared with the addition of 2% lactobacillus rhamnosus and different percentages (2, 4, 8, 12%) of sea buckthorn powder, a total of five treatments were prepared To, T1, T2, T3, and T4 and stored at 4°C. The analysis of probiotic count was performed using total plate count and for the examination of antioxidant activity DPPH was done and total phenolic content was also conducted. Physiochemical, microbial (TPC), antioxidant (TPC, DPPH), and sensory evaluation of supplemented apricot probiotic drink were done at different storage periods (1, 14, and 28 days) and obtained data were subjected to the statistical design. There was a considerable change in total phenolic content (TPC) throughout storage in all treatments, but supplementation of sea buckthorn has increased the TPC and antioxidant activity of SAPD. The probiotic count of T2 showed the highest probiotics among all treatments with 6.70 log CFU/mL on the 1st day, 6.6 log CFU/mL on the 14th day, and 6.5 log CFU/mL on the 28th day. It was having 4% sea buckthorn followed by T1 having 6.56 log CFU/mL and T0 having 6.54 log CUF/mL of grand mean with little change during the storage period of 28 days. T3 and T4 showed decreased number of probiotic counts with an increase in the percentage of sea buckthorn. This research concluded that sea buckthorn can be supplemented in fruit drinks to provide probiotic and antioxidant benefits, but its increased ratio can reduce the overall acceptability of the drink. [ABSTRACT FROM AUTHOR]

Bread is a fundamental food in many countries and comes in various forms. Bread fortified with functional ingredients attracted growing research in recent years. In the present investigation, fortification of whole wheat flour with nutmeg powder was carried out at different levels WSN1 (4% nutmeg), WSN2 (10% sunflower + 4% nutmeg), WSN3 (20% sunflower+4% nutmeg), and WSN4 (30% sunflower + 4% nutmeg). The functional attributes of flour blends were investigated. Furthermore, fortified bread during eight days of storage was determined for compositional analysis and total caloric value. The functional characteristics, that is, water and oil holding capacity (1.88–2.16 and 2.32–4.10, respectively), emulsion activity (40.13–57.58), and stability (38.04–49.83), swelling (15.02–17.25) and foaming stability (13.96–21.39) improved highly significantly by fortification. The minerals content was observed in WSN4 > WSN3 > WSN2 > WSN1 > WSN0 order. The maximum DPPH was observed in WSN4 as 44.28 ± 0.03%. From the current results, based on organoleptic properties, the incorporation of sunflower at about 20% with 4% nutmeg is better and acceptable (7.49 ± 0.01) for the commercialization of products in the industrial sector. Novelty impact statement: The findings of this study are important from the nutritional point of view as bread fortification with natural sources will help to reduce nutritional deficiencies. Incorporating sunflower seeds and nutmeg flour blends in whole wheat flour to prepare fortified bread enhanced bread's nutritional value and improved bread quality characteristics. Utilizing the flour blends could be a promising approach to making fortified bread having a balanced amino acid profile to meet the Lysine deficiency in whole wheat flour. [ABSTRACT FROM AUTHOR]

Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin. [ABSTRACT FROM AUTHOR]

Crude xanthan gum was hydrolyzed using acid (HCl), base (NaOH), and enzyme (cellulase). Synbiotic yogurt was developed with the addition of xanthan gum and its hydrolyzed forms (0.1, 0.5, and 1% [w/v]) as prebiotic along with probiotics (Bifidobacterium longum BB536). Fat, protein, lactose, total solid contents, pH, and viscosity decreased, whereas syneresis and acidity were increased during the storage period of 28 days. The addition of hydrolyzed xanthan gum as prebiotic proved to be the best for enhancing the viability of yogurt culture and probiotics maintaining the viable count of the B. longum BB536 above 6 Log CFU/g during storage with maximum count of 7.898 Log CFU/g in yogurt containing 1% of enzyme hydrolyzed xanthan gum (EHXG). The addition of EHXG beyond this limit disturbed the final texture of yogurt due to phase separation. Hence, hydrolyzed xanthan gum can be the best candidates as prebiotics to be added in yogurt. Practical applications: The finding of the present study is beneficiary from the industrial point of view in order to develop the versatile dairy products having valuable influence on human health that provide healthy gut functions with a balance between good and bad bacteria. The use of prebiotics from microbial sources (xanthan gum) will serve as a sustainable, fast, and cheaper source and can be obtained even from waste. The study will have a good economic impact when executed in the form of commercial synbiotic food products. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the impact of different encapsulation matrices on the viability and stability of probiotic. Probiotics were encapsulated by Lyophilization using different wall materials soy protein isolate (SPI), sodium alginate (SA), iota‐carrageenan (I‐CG), and starch (ST). The prepared microbeads were characterized in terms of size, encapsulation efficiency, and zeta potential. The viability of free and encapsulated probiotics was also assessed under In vitro gastrointestinal (GIT) conditions and in cow milk‐based plain yoghurt. The encapsulation efficiency of SPI (95%) and SA (92%) microbeads were higher than I‐CG (88%) and ST (79%). The zeta potentials of the microbeads were 35 mv for SPI), −11 mv for SA, −23 for I‐CG, and −26 mv for ST. The statistical results support the practicability of employed wall materials for encapsulation of probiotics for improved viability under simulated GIT conditions as well in a food matrix. Practical applications: Encapsulation is an effective approach for the delivery of sensitive core materials.Encapsulation with different wall materials is an economical technology to improve the viability of probiotics under hostile conditions.Soy protein isolate, sodium alginate are effective wall materials in ensuring the probiotic viability under stressed conditions. [ABSTRACT FROM AUTHOR]

Consumption of Bitter gourd (Momordica charantia L) seed can provide vegetable protein for use in consumer products. Protein was extracted from defatted bitter gourd seed meal with isoelectric precipitation. Isolates were examined for protein content, recovery, yield, bulk density, water absorption capacities, oil absorption capacities, foaming and emulsifying properties. Wheat flour was replaced with protein isolate (up to 20%) to prepare blends and functional properties of blends determined, to develop protein-enriched cookies. Bitter gourd seed meal contained: crude protein (40.62 ± 0.68%), Mg (54.52 ± 1.06 mg/100 g), Ca (43.13 ± 1.13 mg/100 g), total phenolic content (5.06 ± 0.66 mg GAE∙g−1) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of 30.98 ± 0.46%. Bitter gourd seed protein isolate supplemented cookies were evaluated for physical analysis, proximate composition and sensory characteristics. Maximum moisture (2.66 ± 0.04%), protein (18.67 ± 0.41%), fiber (0.89 ± 0.06%) and ash (0.93 ± 0.03%) contents were found in 20% substituted cookies. Cookies prepared with 15% substitution were most liked by panelists. The bitter gourd seed protein isolate can be used in various food products as a protein source. [ABSTRACT FROM AUTHOR]

Moringa oleifera, also called zogale, is grown and harvested as a tiny and middle-sized tree in different parts of the world. It has various industrial applications, such as medicine, food, and cosmetics. M. oleifera tree is known as a miracle tree containing essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition, particularly in breastfeeding mothers and infants. Different parts (leaves, peels, seeds, and flowers) of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. The proportion of bioactive components is dependent on the source and variety of the plant. The flowers, seeds, and leaves of this plant have also been used in different food applications. This review highlights the reported knowledge relevant to the use of M. oleifera as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. In a nut shell, the leaves, peels, seeds, and flowers of the Moringa tree are potential sources of different phenolic compounds, which act as anti-inflammatory, antidiabetic, neuro-enhancer, and anticancer. There is a dire need for planned and well-structured experimental designs to deliver possible future applications of this tree. [ABSTRACT FROM AUTHOR]

The current review paper highlights the complicacies associated with communities relying on wheat as their dietary staple. Although, wheat is an important source of nutrients but is also linked with allergenic responses in genetically susceptible subjects. The wheat proteins especially α-amylase inhibitors, ω-5 gliadins, prolamins, nonprolamin, glucoprotein, and profilins are of significance importance. The allergenic responses are further categorized into IgE-mediated and non-IgE-mediated reactions. Conjugation and degranulation of the IgEs with the allergens results in release of several mediators. In contrary, non-IgE-mediated wheat allergy depends on immune complexes formed by food and food antibodies and cell-mediated immunity. As results, different diseases tend to occur on the completion of these reactions, i.e., celiac disease, baker's asthma, diarrhea, atopic dermatitis, and urticaria. This instant paper highlighted the concept of food allergy with special reference to wheat. The models are developed that are included in this paper showing the wheat allergen, their possible routes, impact on human health, and indeed possible remedies. The paper would provide the basic information for the researchers, common man, and allied stakeholders to cater the issue in details. However, the issue needs the attention of the researchers as there is a need to clarify the issues of wheat allergy and wheat intolerance. [ABSTRACT FROM PUBLISHER]