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In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams. Practical applications: Buffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level. [ABSTRACT FROM AUTHOR]

Date seed oil was cooled to −20°C, filtered to produce olein fraction (OF, yield 38%), olein was further cooled to −30°C to produce super olein fraction (SOF, yield 22%), kept in amber glass bottles at 25–30°C for 90 days. HPLC analysis showed that phenolic compounds were intensified in olein and super olein of date seed oil. In SOF, concentrations of chromatographic acid, quercetin, gallic acid, caffeic acid, chlorogenic acid, syringic acid, p‐coumeric acid, m‐coumeric acid, and ferulic acid were 26.11 mg/100 g, 245.61 mg/100 g, 23.72 mg/100 g, 115.19 mg/100 g, 133.42 mg/100 g, 18.74 mg/100 g, 83.25 mg/100 g, 53.47 mg/100 g, and 49.97 mg/100 g. The concentrations of C18:1 in date seed oil, olein, and super olein were 43.64%, 48.91%, and 55.37%, respectively. Total phenolic contents of date seed oil, olein, and super olein were 191, 295, and 343 mg GAE/100 g. At the end of storage, the peroxide value of date seed oil, olein, and super olein was 0.55, 0.71, and 0.85 (MeqO2/kg) with no difference in color, smell, and taste. Practical applications: Increased information on nutrition‐ and health‐associated disorders has a great influence on the development of functional foods. Unsaturated fatty acids, carotenoids, phytochemicals, and other bioactive compounds contained in vegetable oils have a large number of health benefits. Traditionally used vegetable oils are subjected to refining, bleaching, and deodorization to produce bland oils that lead to a complete elimination of almost all bioactive compounds. Date seed oil can be used in raw forms, and olein and super olein fractions of date seed oil were first time produced. Olein and super olein fractions had a higher concentration of unsaturated fatty acids, phenolic compounds than date seed oil with no difference in sensory characteristics. Olein and super olein fractions can be used in the development of the large number of functional foods. [ABSTRACT FROM AUTHOR]

In the present investigation, cheese milk was supplemented with vitamin A (retinol palmitate) at four different concentrations, i.e., 3,500, 4,000, 4,500, and 5,000 IU (T1, T2, T3, and T4), respectively. Treatment without supplementation of vitamin A was used as control. Prepared Cheddar cheese samples were stored at 4°C and further analyzed for vitamin A, organic acids, and fatty acids composition at different stages of ripening using high performance liquid chromatography and gas chromatography–mass spectrometry. Supplementation of vitamin A at all concentrations showed no significant effect on moisture, fat and protein contents of Cheddar cheese. After salting, recovery of vitamin A in control, T1, T2, T3, and T4 was 91.98%, 91.60%, 91.47%, 91.92%, and 91.56%, respectively. Storage period of 90 days significantly affected the fatty acids composition in control and all experimental samples. No significant difference was recorded in free fatty acids, peroxide value, and sensory characteristics in 90‐day‐old cheese samples. Practical applications: Effect of vitamin A supplementation on retention and stability of Cheddar cheese was first time investigated. These results suggest that vitamin A supplemented Cheddar cheese may be prepared by supplementing the cheese milk from 3,500 to 5,000 IU retinol palmitate with acceptable sensory properties. In modern world, the Cheddar cheese prepared with vitamin A supplementation may have huge market and can be widely used in many countries worldwide as indispensable part of wide range of fast foods and also a part of daily meals in some regions. [ABSTRACT FROM AUTHOR]

Flaxseed oil was fractionated at −40°C, filtrate was designated as olein fraction (31% yield), which was further fractionated at −60°C, and filtrate was named as super olein fraction (17% yield). Flaxseed oil, olein, and super olein fractions were stored at 25°C–30°C for the duration of 90 days. Alpha linolenic acid in flaxseed oil, olein, and stearin fraction was 55.26%, 63.47%, and 71.61%. High‐performance liquid chromatography (HPLC) characterization showed that phenolic compound was concentrated in olein and super olein fractions. In super olein fraction of flaxseed oil, concentration of gallic acid, protocatechuic acid, 4‐hydroxybenzoic acid, syringic acid, p‐coumaric acid, and ferulic acid was 8.14, 40.59, 75.38, 7.95, and 9.27 mg/100 g. Total phenolic contents of flaxseed oil, olein, and super olein were 145, 185, and 247 mg GAE/100 g. Peroxide value of 90 days stored flaxseed oil, olein, and super olein was 0.59, 0.75, and 0.96 (MeqO2/kg) with no difference in color and flavor scores. Practical applications: Several fractions of palm oil and milk fat are commercially produced for large number of industrial applications. However, fractionation of flaxseed oil is not previously performed, and chemical characteristics of olein and super olein fractions of flaxseed oil are not reported in literature. In this study, olein and super olein fractions of flaxseed oil were produced by dry fractionation. Super olein fraction revealed more than 70% alpha linolenic, higher magnitude of phenolic compounds than parent flaxseed oil, with reasonable oxidative stability and acceptable sensory attributes. Olein and super olein fraction of flaxseed oil may be conveniently used for the supplementation of large number of food products. [ABSTRACT FROM AUTHOR]

Degummed, refined, winterized (at −60°C), and non‐winterized soybean, sunflower, cottonseed, and safflower oil samples were used for the production of conjugated linoleic acid (CLA) by urea treatment. Fatty acids' composition and CLA isomers of winterized and non‐winterized versions of oil were analyzed on GC‐MS. Winterization improved the concentration of linoleic acids (LAs) in all vegetable oils. Safflower oil exhibited the highest concentration of LAs at 84.19% followed by sunflower oil (68.54%), cottonseed oil (63.74%), and soybean oil (59.88%), respectively. In safflower oil derived CLAs, concentrations of ∆9c,11t‐18:2, ∆10t,12c‐18:2, ∆9c,11c‐18:2, ∆10c,12t‐18:2, ∆8,9,11,10,12c‐c18:2, and ∆8,9,11,10,12t‐t18:2 were calculated 47.68%, 39.95%, 5.42%, 1.89%, 3.06%, 0.55%, and 1.45%, while in winterized safflower oil derived CLAs, these concentrations were 55.67%, 41.92%, 0.19%, 0.78%, 0.65%, 0.47%, and 0.32%, respectively, with significant difference in induction period and peroxide value. Yield of CLA from winterize soybean, sunflower cottonseed, and safflower oil was 22.58%, 24.95%, 23.16%, and 36.68%. Practical applications: Conjugated linoleic acids (CLAs) are naturally present in milk, dairy products, and beef. However, the amount of CLAs in dairy products and beef accounts limited moreover, the yield of CLA supplement produced from safflower oil is about 20%. To make the industrial processes economical, and sustainable fortification strategies, yield of CLA supplement should be increased. In the current study, winterized version of sunflower, soybean, cottonseed, and safflower oils were used to produce CLA supplement. Using winterized version, the yield of CLA supplement from safflower oil was increased to 36.68%. This work is highly suitable for the food industries to produce functional foods containing CLA. [ABSTRACT FROM AUTHOR]

The present study investigates the impact of traditional and novel cooking techniques on the nutritional and bioactive profile of Brassica oleracea, commonly known as kale. As a member of the Brassica family, kale is well known for its high nutritional value and possible health benefits. However, it is crucial to remember that the cooking techniques can significantly impact the nutritional profile of kale. Various cooking methods were applied to kale samples through controlled experiments. Traditional techniques like boiling and steaming were compared with innovative approaches such as microwave cooking and vacuum cooking. Soluble solids, which include sugars and other compounds, were used as indicators of nutritional change. Additionally, the levels of vital bioactive components, such as vitamins, antioxidants, and phytochemicals, were analyzed to assess the overall impact of cooking methods. Preliminary findings suggest that the choice of cooking method plays a pivotal role in determining the extent of nutritional and bioactive alterations in kale. Traditional methods, such as boiling, exhibited substantial losses of soluble solids and certain heat-sensitive nutrients. In contrast, novel methods like vacuum cooking displayed better preservation of soluble solids and bioactive compounds. The study sheds light on the complex relationship between cooking techniques and the nutritional integrity of kale. By exploring various methods, this review paper contributes to understanding how culinary practices can be optimized to enhance the retention of vital nutrients and beneficial bioactive components in kale. These findings hold practical implications for individuals seeking to maximize the health benefits of kale consumption while enjoying its culinary versatility. [ABSTRACT FROM AUTHOR]

Abstract: Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α‐linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k, and phenolic glycoside‐Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications: Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds. [ABSTRACT FROM AUTHOR]

Oxidative stability of butter oil was enhanced by blending with mango kernel oil at 25 and 55C. Butter oil was blended with crude mango kernel oil at 2.5, 5, 7.5 and 10% concentrations (T1, T2, T3 and T4, respectively). High-performance liquid chromatography characterization of mango kernel oil revealed the concentration of mangiferin 1,257 mg/100 g, quercetin 52 mg/100 g, catechin 436 mg/100 g and chlorogenic acid 837 mg/100 g. Mango kernel oil altered the oxidation of butter oil, inhibited the oxidation of C18:1 and C18:2, oxidation products, during the storage period. After 24 h of heating at 150C, polymer content of control, T1, T2, T3 and T4 were 29.76, 26.78, 18.62, 13.92 and 9.72%, respectively. Induction period of mango kernel oil, control, T1, T2, T3 and T4 was 62.5, 9.2, 13.5, 16.3 and 21.9 h. Oxidative stability of butter oil can be enhanced by blending with mango kernel oil in ambient and high-temperature storage. Practical Applications Auto-oxidation of oils and fats leads to the generation of potentially toxic oxidation products. Scientific studies have established that commonly used synthetic antioxidants are carcinogenic. Mango kernel oil possesses wide range of phenolic compounds, and it possesses the highest induction period of all the edible oils and fats. Mango kernel oil can be used as an alternate of synthetic antioxidants for oxidative stabilization of butter oil. [ABSTRACT FROM AUTHOR]

In the present study, fruit bars were prepared using eggs, skim milk, whey powder, legumes and char magaz (pumpkin seed, cucumber seed, muskmelon seed and watermelon seed). The effects of these protein sources on firmness, fractureability, water activity, proximate composition and sensory acceptability of the fruit bars were analyzed during 90 days of storage. Water activity ( aw) increased significantly ( P < 0.05) for the samples prepared from egg than those of control, but decreased significantly ( P < 0.05) for all the treatments during storage. Firmness significantly ( P < 0.05) decreased with treatment, but significantly ( P < 0.05) increased with storage for all the treatments. Fractureability significantly ( P < 0.05) increased with addition of different protein sources, but showed variable results during storage. The fruit bars prepared with the addition of various protein sources were microbiologically safe. The addition of skim milk powder ( T2) resulted in significantly higher sensory scores of fruit bars during 90 days of storage, as compared with other samples. Practical Applications People, particularly children, consume unhealthy snacks that are available in the market. They needed nutritious snacks, especially growing children. The snack manufacturers focus their attention on the development of tasty snacks rather than on providing balanced nutrients. These snacks, especially bars, are carbohydrates based and lack protein. So, keeping in view this scenario, fruit bars with the addition of good protein sources were developed using economical raw material. Such types of fruit bars are not available in Pakistan. The physicochemical tests revealed that these bars are nutritious with good texture and shelf stability. [ABSTRACT FROM AUTHOR]

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Lowmelting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Whey butter is characterized with higher concentration of unsaturated fatty acids; the autoxidation of unsaturated fatty acids limits the shelf life of whey butter. We investigated the effect of almond peel extract on oxidative stabilization of whey butter at refrigeration temperature as the butter is put at refrigeration temperature in supermarkets for sale. Whey butter was added with 100 (T1), 200 (T2), 300 (T3) and 400 (T4) ppm concentrations of ethanolic almond peel extract, compared with a control, stored at refrigeration temperature (6 ± 1C). Changes in chemical characteristics were studied at the interval of 45 days. Supplementation of whey butter with almond peel extract did not show any effect on compositional attributes, rather it strongly inhibited the peroxidation of unsaturated fatty acids (P < 0.05). The iodine value of whey butter was greater than normal butter with no difference in refractive index and unsaponifiable matter. The peroxide value of 90-day stored whey butter added with 400 ppm almond peel extract and control was 0.62 and 1.59 (meqO2/kg). Supplementation of whey butter with almond peel extract markedly improved the induction period. Sensory characteristics of supplemented whey butter were not different from the normal butter (P > 0.05). Almond peel extract can be used for the long-term preservation of whey butter at refrigeration temperature. [ABSTRACT FROM AUTHOR]

Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil ( MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil ( BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T1 (97.5% BO and 2.5% MOO) T2 (95% BO and 5% MOO) T3 (92.5% BO and 7.5% MOO) and T4 (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T3 was 14.02 ± 0.11% higher than control, total phenolic content of MOO, BO and T3 were 38.75 ± 0.15, 2.84 ± 0.07 and 5.51 ± 0.09 mg/100 g, respectively. Free radical scavenging activity of control, MOO and T3 was 51.11 ± 0.42, 15.74 ± 0.36 and 31.65 ± 0.34%, respectively. Peroxide value of control and T3 at elevated temperature was 16.94 ± 0.56, 8.35 ± 0.29 (meq./kg) and induction period was 5.9 ± 0.06, 8.2. ± 0.14 h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T3 was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. Practical Applications The antioxidant activity of Moringa oleifera oil can be used for the enhancement of keeping quality of butter oil in tropical regions. Moringa oleifera oil is highly resistant to autoxidation and can be used as a replacement of synthetic oxidants due to their perceived carcinogenicity. [ABSTRACT FROM AUTHOR]

Withania coagulans is a shrub that has milk‐clotting activity. Its coagulation efficiency at different concentrations and incubation temperatures was measured for Mozzarella cheese from curd formation to its application on the pizza top. Curd made at higher W. coagulans concentration (1%) has less coagulation time (1272.99 ± 96.68 s), viscosity (148.58 ± 9.25 Pa s), pH (5.89 ± 0.05), and yield (7.87 ± 0.53%) as compared to rest of samples. Increasing temperature (39°C) also decreased coagulation time (1599.19 ± 380.06 s), viscosity (146.56 ± 15.51 Pa s), pH (6.01 ± 0.17), and yield (8.87 ± 0.48%) of curd. W. coagulans at 0.2% concentration showed caseinolytic activity (78.83 ± 1.97%) very close to rennet (84.12 ± 2.3%). High W. coagulans and temperature conditions lead to the grainy texture that results in the loss of proteins, fats, and moisture from the cheese. Highest protein (21.89 ± 0.8%; 23.39 ± 2.15%), fat (17.64 ± 0.62%; 18.50 ± 0.32%), and moisture (43.55 ± 8.01%; 50.00 ± 6.13%) were observed in Mozzarella cheese at 0.2% W. coagulans concentration and 33°C temperature, respectively. This study showed that 0.2% extract of W. coagulans can be used to clot the milk for cheese production at 33°C. Novelty impact statement: The interest in plant‐based coagulant consumption has been growing because of the rennet shortage and religious matters of some vegetarian people. A plant‐based coagulant from Withania coagulans has been reported for its milk‐clotting activity, but its behavior for Mozzarella cheese production from curd formation to its application on pizza topping needs detailed study for its use on an industrial scale. In this study, W. coagulans behavior was studied during curd formation. Its caseinolytic and proteolytic activities in comparison to rennet were studied. Mozzarella cheese physicochemical and functional characteristics on pizza topping were also described in this research. [ABSTRACT FROM AUTHOR]

This work explored the antimicrobial activity of hen egg white lysozyme N‐acetylmuramide Glycan Hydrolase against Escherichia coli, Staphylococcus aureus, yeast and mold. Agar diffusion test (well variant) was used to check the qualitative antimicrobial activity of lysozyme. Moreover, minimum inhibitory concentration was tested using microdilution method. Colony count method was used to test the yeast and mold growth. The results showed that ML4 (0.08% lysozyme) yielded greater zone of inhibition growth (14.3 mm) for S. aureus. However, zone of inhibition growth for E. coli was very small (8.3 mm) for ML4 (0.08%). Moreover, during storage a reduction in E. coli growth was noticed. Lysozyme inhibited the growth of yeast and mold up to 20 days under refrigeration. The lysozyme also significantly influenced the texture parameters of mozzarella cheese. Results support the use of natural preservative hen egg white lysozyme to control the growth of S. aureus, yeast and mold in high‐moisture mozzarella cheese. Practical applications: The consumers pressure on cheese industry of using natural antimicrobial compounds is increasing day by day. It is due to the negative impact of synthetic preservatives on health and misuse of antibiotics that has resulted in the huge rise of foodborne pathogens that are resistant to antibiotics and several food processing and preservation methods. Lysozyme is an enzyme that can be used in the cheese industry as natural antimicrobial compound. Its application in high fat mozzarella cheese inhibits the growth of Staphylococcus aureus, yeast and mold under refrigeration storage. [ABSTRACT FROM AUTHOR]

Date bars were developed by blending dates with cereals and legumes. Addition of roasted corn and roasted gram flours enhanced the physical, chemical, and sensory properties of date bars. Water activity (Aw) in date bars increased significantly (p < 0.05) by addition of roasted corn flour, but decreased significantly (p < 0.05) for all the treatments during storage. Firmness decreased significantly (p < 0.05) with incorporation of roasted corn flour, but increased significantly (p < 0.05) during storage for all the treatments. The flavor volatiles of date bars were extracted with Flavenger apparatus, quantified, and analyzed by Gas chromatography‐flame ionization detection equipped with a flame ionization detector. Among the 32 compounds separated out, 12 volatile compounds were identified as 3 alcohols, 5 aldehydes, and 4 terpenoids. The addition of roasted corn flour resulted in higher sensory score during storage of 90 days as compared to other date bars. Practical applications: Many people work outside their homes and are becoming more dependent on snacks for the supply of part of their daily nutritional requirements. Most often, snack foods do not provide adequate nutrients needed by the body. In recent years, increased interest in nutrition and disease prevention has engorged consumer's demand for functional foods. To supply nutritious food alternatives of junks to consumer, the nutrient dense product would be a good option. To achieve the nutrient dense status of these products dates, legumes and cereals are good options in this regard as these are abundantly produced but are underutilized. So, keeping this view nutrient dense date bars with the incorporation of roasted gram and corn flour were developed and these bars are valuable option for the food manufacturer with good flavor and prolong shelf life. [ABSTRACT FROM AUTHOR]

The present study focused on monitoring the physico–chemical parameters, microbiological quality, minerals, and antioxidant potential of colostrum samples collected from buffaloes (n = 20) until 10th milking (twice-daily milking) after partum. Solids not fat (SNF), fat (%), protein (%), and ash (%) decreased with time, while pH gradually increased. There was a significant (p < .05) effect regarding milking after partum on all the investigated minerals, that is, Ca, Mg, Na, K, Fe, and Zn. Regarding Trolox equivalent antioxidant capacity (TEAC), the maximum value (107.05 mg/100g Trolox equivalent (TE)) was observed in buffalo colostrum in the first milking of the postpartum period. Similarly, the maximum value (39.66 mg/100g gallic acid equivalent (GAE)) of total phenolics (TP) was also observed in the colostrum of 1st milking after partum. As indicated, it may be concluded that buffalo colostrum collected during the first 2 days after parturition might be a rich source of nutrients and antioxidant agents. [ABSTRACT FROM AUTHOR]

An investigation was carried out to extract the polyphenols from mango peels by ultrasound-assisted extraction (UAE) and maceration techniques and to assess the antioxidant potential and quantification of phenolic compounds by high performance chromatography. Results showed that highest extraction yield obtained through solvent methanol at 80% concentration level while ultrasound-assisted extraction was more efficient technique and led to comparatively higher polyphenols content than maceration. Highest polyphenols were extracted with 80% ethanol (67.58 mg GAE/g of extract) by employing UAE whereas least polyphenols (18.66 mg GAE/g of extract) were obtained with 100% ethyl acetate through maceration technique. The high antioxidant activity of mango peel extracts was exhibited in three antioxidant assays with 80% ethanolic extracts had the highest antioxidant activity 31.51 + 0.79 mM/100 g for ferric reducing antioxidant power, highest scavenging activity 83.19 + 0.96% and 67.23 + 0.85% for 2,2-Diphenyl-1-picrylhydrazyl and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were observed. Practical Applications Polyphenols are the natural antioxidants in plants having a significant role in human health by prevention of certain oxidative stress-related diseases. Mango peels are the major agro-industrial wastes in fruit juice processing which are not further utilized despite being an abundant source of phenolic compounds even more than the mango pulp. The study revealed that mango peels as a potential source of phenolic compounds which may be utilized as an ingredient for the preparation of functional foods. [ABSTRACT FROM AUTHOR]

In the current study, farinographic, mixographic, amylographic and extensigraphic characteristics of wheat flour were observed with the addition of arabinoxylan (AX). Results revealed that the addition of arabinoxylan increased the water absorption capacity in linear fashion as addition of arabinoxylan at 0.5% maximized the effects as compared to AX at 0.25%. In addition, dough stability was also increased at 5% level. However, a marginal decrease in gelatinization was observed with addition of AX. Moreover, AX also has positive effect on extensigraphic characteristics of wheat flour. Maximum resistance was decreased while maximum extensibility increased with the addition of arabinoxylan. Furthermore, Caffeic acid and syringic acid were found to be 1.37 and 0.01 mg/100 g, respectively in extracted AX gum. With the addition of AX, positive effects on the loaf volume and texture were also observed. In the nutshell, utilization of AX in cereal based products can fulfill multifarious objectives including improving product quality. Practical Applications The current research is helpful to optimize the conditions to improve the quality of bread for commercial point of view. Moreover, it can be useful for researchers and scientists to investigate the role of non starch polysaccharides in baked products [ABSTRACT FROM AUTHOR]

Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds. Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour. The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory characteristics. The results revealed that mango peel powder had high content of antioxidant and crude fiber, whereas mango kernel powder had a high content of moisture (6.62 ± 0.15%), ash (2.17 ± 0.13%), protein (8.17 ± 0.05%), and fat (1.67 ± 0.02%) as compared with mango peel powder. However, 4% mango peel and 2% mango kernel powder did not impact the texture or color of the cookies while substituting up to 6% resulted in color differences that were disliked. In cookies, phenolic and flavonoid content increased due to addition of mango peel and mango kernel that boosted their antioxidant activity. The sensory evaluation revealed that substituting up to 4% mango peel and 2% mango kernel powder resulted in cookies with acceptable mango taste and flavor; however, cookies prepared with the addition of 2% peel powder and 2% kernel powder resulted in highest sensory score and showed better results for physicochemical as well as antioxidant analysis. It is concluded that 2% mango peel and kernel were found to play a vital impact in improving the nutritional characteristics of fortified cookies. Practical applications: It is observed that the waste from fruit and vegetables is a rich source of biologically active compounds such as flavonoids and phenolic compounds, having strong antioxidant potential. Current study is conducted to not only validate the nutritional characterization and sensory evaluation of multigrain mango peel and kernel cookies but also enhance significance of fruit waste by its utilizing in different food products especially in baked products. [ABSTRACT FROM AUTHOR]

Longevity of probiotics is the main concern to confer positive health benefits to the host. Microencapsulation is one of the promising techniques to keep probiotics viable during storage and gastric transit. Immobilization can efficiently protect cells, making this technique potentially suitable for the industry for the delivery of probiotics to the gastrointestinal tract of humans through fermented dairy products. The objective of the study was to investigate the effect of single and double coating on the stability of Bifidobacterium bifidum in set type yoghurt. The encapsulation was carried out in two experimental plans. In the plan I, the B. bifidum was single coated with sodium alginate (SA) at 4%, 5%, and 6% and chitosan (CH) at 0.6%, 0.8%, and 1.0% concentrations. Based on their highest encapsulation efficiency (EE), single‐coated microbeads comprise of SA 6% and CH 0.8% were selected for double coating (plan II). Whey protein concentrate (WPC) at concentration of 5.0%, 7.5%, and 10% was used for double coating of SA 6% and CH 0.8% microbeads. The double‐coated beads with SA (6%), WPC (5%), and CH (0.8%) WPC (5%) further selected based on EE for yoghurt preparation. Different yoghurt treatments were prepared and stored (28 days) at 4 ± 2°C. All yoghurt samples were analyzed for physicochemical (pH, acidity), microbiological (viability of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, B. bifidum), and sensory characteristics. It was noted that EE of double‐coated microbeads was greater than 90% as compared to single coated. It was also observed that pH decreases up to 4.2 and the acidity increased with the storage time. The count of probiotic and yoghurt cultures was affected significantly during storage but the survival rate of encapsulated treatments was maintained more than the minimum recommendation (107 CFU/ml) till the end of the storage period. The sensory properties of yoghurt containing double‐coated microbeads also significantly vary from the sample containing free cells of B. bifidum. It is concluded that double coating with the polysaccharides–protein matrix can maintain viability (>106 CFU/ml) for 28 days with no prominent change in physicochemical and sensory attributes as compared to free cells. The whey and its products (whey protein isolate and concentrate) can be recommended as a coating material for probiotics in future studies. Novelty impact statement: The research study investigates the effect and comparison of single and double coating with different coating materials on the viability of Bifidobacterium bifidum in set type yoghurt. In this study, dairy industrial waste, that is, whey has been used along with sodium alginate and chitosan in different combinations. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the preservative potential of rutin in combination with butylated hydroxytoluene (BHT) in cheese. Cheddar cheese was prepared with various combinations of rutin (10–60 ppm) and BHT (60–240 ppm) along with positive (200 ppm BHT) and a negative control. Tests for antioxidant, storage stability, microbiological and sensory evaluation were performed at 0, 30, 60, and 90 days. Two‐way analysis of variance was applied at p <.05 followed by a post hoc test. Rutin in combination with BHT has significant effect on total phenolic contents and antioxidant activity in linoleic acid at all concentrations. Dose‐dependent significant impact on lipolysis, microbiological stability and sensory attributes, flavor, taste, and overall acceptability was observed when compared with control, however, it has no effect on color. It can be concluded that low doses of rutin (40 ppm) with BHT (180 ppm) can increase cheddar cheese stability without adverse effect on sensory attributes. Practical applications: It is always needed to explore natural food preservatives to minimize the use of chemicals due to their adverse health effects. This study shows that rutin can be utilized as natural preservative in cheese as well as can be evaluated in other dairy and bakery products. [ABSTRACT FROM AUTHOR]

The present study was designed to optimize the preparation conditions for fenugreek and flaxseed polysaccharides-based edible composite coating blended with stearic acid and monoglycerides. Thirteen coating solutions were prepared according to the treatment plan generated by design expert software; applied the coating on apple fruit and stored at 20°C for 14 days. The effect of polysaccharides-based coating on physicochemical parameters, for example, weight loss, firmness, titratable acidity (TA), pH, and total soluble solids (TSS) of apple was evaluated using response surface methodology (RSM). The results of RSM demonstrated non-significant (p > .05) lack of fit for all response variables. Coefficients of determination (R²) ranging from .9498 to .9949 were obtained for these responses. From the response optimization analysis, a combination of 2.5 g fenugreek and 1.5 g flaxseed polysaccharide-based coating was predicted to give desirable effects for all response variables. The findings of this study will be helpful for other researchers to understand the effect of fenugreek and flaxseed polysaccharides-based coating formulations on response variables at linear, quadratic and interactive level. [ABSTRACT FROM AUTHOR]

The present study was designed to explicate the effect of encapsulation on the stability of Bifidobacterium bifidum in pasteurized grape juice and in vitro gastrointestinal conditions. Purposely, hydrogel beads were prepared using sodium alginate and K‐carrageenan by internal gelation method. Free and encapsulated probiotics were incorporated in pasteurized grape juice samples. The initial count in grape juice samples with free probiotic cells was calculated as 9.35 log cfu/mL that reduced to 6.58 log cfu/mL after 35 days. Likewise, the probiotic count, that is, in samples containing encapsulated probiotics reduced to a level of 8.51 log cfu/mL and 7.09 log cfu/mL after the mentioned storage period. The number of free viable cells in juice samples was lower than (107 cfu/g) the minimum recommend level. Similarly, the free cells showed a poor survival under simulated gastrointestinal conditions. Furthermore, encapsulation affected the physicochemical (pH, acidity, and Brix) and sensorial characteristics of the juice samples. Practical applications: The probiotic delivery through carrier food and under hostile gastrointestinal conditions is a great challenge due to their low survival. The encapsulation technology can be used to protect the target delivery of probiotics. The encapsulation technology is a useful tool for delivering the probiotics for both dairy and nondairy food matrices. Encapsulation also ensures the recommended therapeutic level (1107–108 cfu) during transit and storage. [ABSTRACT FROM AUTHOR]

Abstract: The current study was conducted to the evaluate the quality of different wheat cultivars for bread making. In the current study, six wheat varieties NARC 2009, NARC 2011, Pakistan 2013, Zincol 2016, Borlaug 2016, and Galaxy 2013 were assessed for pan bread quality. The results for different physical and chemical parameters reveals significant differences among the tested cultivars. The flour of the wheat varieties Borlaug 2016, Zincol 2016, and PAK 2013 showed an increasing trend in protein content, wet and dry gluten, low alpha amylase activity, and also best on the basis of their rheology. Due to these and the results of the sensory evaluation the panel concluded that the wheat variety Borlaug 2016 is the most suitable variety for pan bread making. Practical applications: The study concludes that Pakistani wheat varieties differ significantly in their physicochemical, rheological and technological characteristics. Thus, the information obtained in this study can be useful for millers and bakers for the selection of suitable variety for their intended uses. [ABSTRACT FROM AUTHOR]

The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e. shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view [ABSTRACT FROM AUTHOR]

Natural antioxidants efficiently increase the shelf life of meat. Lipid peroxidation decreases in meat when natural antioxidants supplemented in feed and hence there is increase in stability of meat. This project has been designed to determine α-lipoic acid (ALA), α-tocopherol and wheat germ oil (WGO) effect on growth parameters, antioxidant activity, physico-chemical analysis and sensory attributes of breast nuggets. The broilers were fed on WGO gain higher body weight and better FCR. The physico-chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the sensory attributes of the nuggets during storage. The nuggets made from broilers which were fed on WGO and ALA yielded higher pH, color and water activity but lower TBARS value in the breast nuggets during storage. In conclusion, the nuggets made by the broiler birds fed on synthetic alpha tocopherol and ALA got significantly higher scores for sensory attributes during storage. Practical Application Poultry meat is widely consumed by the humans, therefore there is dire need to produce such type of functional meat and meat products which have more shelf life and health benefits. [ABSTRACT FROM AUTHOR]

The study was planned to formulate edible wax coating by utilizing date pit oil. Date pit oil was extracted from three date varieties (Aseel, Hallawi, and Dhakki) through solvent extraction method. One variety was selected on the basis of physicochemical analysis of date pit oil. The different treatments (T1, T2, T3, and T4) of wax coating were formulated by replacing water in standard wax formulation with date pit oil as 0.5%, 1%, 1.5%, and 2%, respectively. The storage studies were carried out for 16 days; different fruit parameters like pH, weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, and vitamin C content were studied. Results indicated significant improvement in the shelf life of coated guava fruits as compared to uncoated guava fruits.T4 showed highest keeping quality as compared to T3, T2, and T1. Practical applications: This research work is novel in the field of edible coating by using date pit oil as natural barrier against environmental factors affecting the shelf life of guava fruit. There is immense potential in this new commodity to explore more applications of promising importance. Moreover, this study can be replicated for other fruits and vegetables to curtail postharvest losses and supplementing economic benefits. [ABSTRACT FROM AUTHOR]

This paper provides an overview of nondestructive imaging techniques for evaluating internal and external quality characteristics of fruits and vegetables and the future prospects of those technologies within the food industry. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) are viable technologies in assessing water status, which can significantly impact the quality of fruits and vegetables' texture, tenderness, and microstructure. This review examined some of the most widely studied agricultural fruits and vegetables, described NMR/MRI techniques, and explained the benefits of their implementation in the assessment of internal quality attributes such as internal defects, water content, nutrition content, maturity, fruit firmness, and seed detection, as well as physicochemical and microbiological quality in both commercial and industrial applications. In spite of considerable developments in the quality measurement of fruits and vegetables and their products, the implementation of these techniques at an industrial level has been unsatisfactory. Practical applications: This paper aimed to present a magnificent knowledge about fruit/vegetable processing and preservation techniques pertaining to quality evaluation. If the appropriate skills and the introduced tools are combined and utilized in an innovative and suitable way, a high quality of fruit/vegetable products with a high nutritional value can be achieved. This will be beneficial for both producers and customers. [ABSTRACT FROM AUTHOR]

This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide value (1.13 ± 0.01 meq peroxide/kg) were higher in aerobic as compared to vacuum in treatment with 3 kGy + 2% MLP. However, MLP decreased the said values. The negligible reduction in amino acids and fatty acid profile in meat samples were also observed after being irradiated at high dose during storage period but the addition of MLP enhances the content of amino acids and fatty acids in meat samples regardless of the irradiation dose. In nutshell, 1.5 kGy + 3% MLP could be beneficial for the quality of chicken meat during storage. Practical applications: This research indicates the significance of gamma irradiation and natural antioxidants in meat processing and their influence on meat products during storage in different types of packaging. Gamma Irradiation has strong penetration power and high energy which is helpful in killing microbes in food. High dose of irradiation causes meat oxidation which could be maintained by adding different natural antioxidants and good packaging as it could help in enhancing and maintaining the sensory attributes of the product. [ABSTRACT FROM AUTHOR]

The health benefits of blended functional drinks make them popular among consumers and a highly profitable product sector. In this study, the compositions of peach juice, plum juice, and sugar solution were optimized by D‐optimal mixture design in the ratio of 72:25:3 to develop a functional beverage with acceptable sensory attributes. The results also showed that a blending of fruit juices significantly increases the amount of bioactive compounds (TPC: 432 µg/100 ml; TFC: 169.5 µg CE/100 ml) along with antioxidant capacity. The integrated effect of conventional pasteurization (90°C, 10 min) and microwave heating (for 1, 1.5 and 2 min, 850 W, at 60°C,) on the resultant fluctuations in the physicochemical and bioactive attributes revealed that microwave processing held for 1.5 min was far superior than other treatments and it also enhanced the functional components of beverage including TPC to 33% and antioxidants to 16% (DPPH) and 24% (FRAP), respectively. Practical applications: This research indicates the significance of peach and plum juices as viable ingredients to produce functional beverages in different commercially available products such as probiotic and energy drinks, etc., possessing important antioxidant and nutritional properties with potential health benefits for the consumers. The optimization was performed exclusively on the basis of desirability indices in terms of sensory attributes, which is useful in providing a beverage with optimal taste and aroma to consumers. Moreover, it also focuses on the use of novel processing techniques such as microwave processing in which stabilizes the quality and sensory characteristics of drinks to a maximum extent as well as increasing the functional compounds including phenolic and flavonoid contents, antioxidant capacity and organic acids more efficiently causing minimal deterioration in the final product as compared to conventional thermal processing. [ABSTRACT FROM AUTHOR]

The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). Practical applications: Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country. [ABSTRACT FROM AUTHOR]