Search

Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty -five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes. [ABSTRACT FROM AUTHOR]

The bioactive phytochemicals derived from citrus wastes are considered to have various physiological and biological activities that may be potentially helpful in nutraceutical, pharmaceutical, and processed food industries. This study assessed the anti-Fusarium and antioxidant potential and chemical constituents of essential oil extracted from the peels of Citrus paradisi, Citrus sinensis, and Citrus aurantium. Phytochemical screening by Gas chromatography identified 24, 26, and 39 constituents in Citrus paradisi, Citrus sinensis, and Citrus aurantium, respectively. Amongst which, limonene (84-87 %) was found to be present in major proportion followed by other major components like a-myrcene, geranial, (+)-valencene, a-pinene, and neral. The estimation of polyphenol contents (PPC) (1.041±0.04 - 7.705±0.26 GAE µg/5mg) and the free radical scavenging activity of these major chemical components was determined by 1,1-diphenyl-2-picrylhydrazyl free radical scavenging ability (IC50: 0.71±0.02-2.99±0.1 µg, and reducing power (RP) (0.75±0.026-1.972±0.067). Anti-Fusarium activity was evaluated against two major food spoilage Fusarium species namely, Fusarium graminearum and Fusarium culmorum. Dose-dependent activity of growth inhibition effect of essential oils was observed. Citrus aurantium peel essential oil proved to be most effective with 100% inhibition of F. graminearum. [ABSTRACT FROM AUTHOR]

In this experiment, effect of lead (Pb) + chromium (Cr) mixture on superoxide dismutase (SOD) in the liver of Labeo rohita at a concentration of 11.1 mgL-1 was observed. The ammonium sulphate precipitation and ion exchange chromatography techniques were successfully used to purify SOD. After purification, SOD activity of control and Pb+Cr treated fish was noted as 581.00 and 645.45 UmL-1, respectively while the specific activity was 1383.33 and 1613.62 Umg-1, respectively. The fold purification value of SOD was 2.75 and 2.45 for control and stressed fish, respectively. The recovery was calculated as 77.06 and 57.43% for control and stressed fish, respectively. The results of kinetic characterization showed that SOD form control and exposed fish had maximum activity at pH 6.5 and 7.0. Temperature also had a significant effect on activity of SOD. The SOD activity was measured maximum at 30°C for both control and Pb+Cr exposed fish. The Km value of liver SOD for control and Pb+Cr treated L. rohita was calculated as 1.48 and 0.62 mM, respectively. The value of Vmax for SOD from liver of control and Pb+Cr exposed fish was 1000 and 570 U mL-1, respectively. The enthalpy of denaturation (ΔH*) for liver SOD from control and Pb+Cr exposed L. rohita was computed as 3.492 and 2.802 KJ mol-1 at 40°C, respectively and these values were dropped off with increasing the temperature until it remains 3.251 and 2.561 KJ mol-1 at 70°C, respectively. The free energy of thermal denaturation (ΔG°) of liver SOD was slightly increased with increasing temperature until 75°C which shows its resistance against heat. The values of ΔG° was observed as 58.03 and 57.95 KJ mol-1 for control and exposed fish at 40°C, respectively while the same was increased upto 62.37 and 62.00 KJ mol-1 at 70°C, respectively. It was concluded from negative value of ΔS* (entropy of inactivation) that the SOD is stable thermodynamically. [ABSTRACT FROM AUTHOR]

The demand of food packaging has increased along with the food consumption. Among all types of packaging materials plastics are most commonly used owing to their good mechanical, barrier and permeability characteristics. However, plastics are totally non-biodegradable and their raw materials come from non-renewable resources. This has urged the researchers to explore biodegradable food packaging films from renewable resources. Natural polymers such as carbohydrate, starch, cellulose, hemicellulose or pectin can be effectively used for the synthesis of biodegradable food packaging films. Fruits and vegetables processing industries are producing huge amount of waste in the form of peels, seeds and pomace. Being rich source of biopolymers, these wastes can serve as a good source of raw material for synthesis of biodegradable packaging films. In the present research, three types of food industrial wastes (potato, citrus and apple residues) were used with varying glycerol concentrations to develop biodegradable food packaging films. The prepared films were analyzed on the basis of their thickness, water vapor permeability (WVP), opacity, mechanical properties and photo oxidation. Results showed that potato residue film was thicker (0.17 mm) and more opaque (97.45 AU nm) in comparison with citrus and apple residue films. Results for mechanical properties showed that potato residue film possessed greater tensile (8.99 MPa) and puncture strength (13.78 N). However, it exhibited lower elongation at break (9.54 %) compared to citrus and apple residue films. While citrus residue film showed higher elastic modulus compared to potato and apple residue films. Water vapor permeability of all the prepared films was comparable. Increased glycerol concentration in film forming solutions resulted in the increase in thickness, opacity, water vapor permeability and elongation at break of all the films. However, increased glycerol concentration caused a decrease in tensile strength, elastic modulus and puncture strength of all the films. The structure of organic compounds present in prepared biodegradable films was evaluated using Fourier Transform Infrared Spectroscopy (FTIR) technique. [ABSTRACT FROM AUTHOR]

Genetic gains of crops could be improved by pyramiding physiological, agronomic and stress tolerant traits in single genotypes. Comprehensive foreground and background phenotypic information is a prerequisite for any molecular and strategic breeding program. A population of 465 local spring wheat (Triticum aestivum L.) genotypes was characterized using various agromorphological and yield traits for two cropping seasons. Average values ranged from 92%-112%, 80%-240%, 48%-57% and 34%-42% for plant height, harvest index, grain per spike and 1000 grain weight, respectively. In both years, there was a strong correlation of yield per plant with plant height, harvest index, 1000 grain weight and grain per spike. Factor1 and factor2 of principal component analysis (PCA) explained the maximum variability ranges from 21%-19% for the first year and 19%-16% for the second year. Plant height and yield per plant showed a significantly positive correlation with genotypes during both cropping seasons. Cluster analysis divided genotypes into three distinct groups indicating the existence of considerable variation. The extent of variation and correlation among genotypes is required for effective utilization and conservation of the genetic resource. Based on PCA, genotypes with highest score and desirable characters can be selected for further breeding programs. [ABSTRACT FROM AUTHOR]

There has been a great upsurge in research era for use of natural medicines for good health and wellbeing. In this scenario, omega-3 fatty acid derived from natural sources have imperative health potential but are at great risk for use in food due to its high unsaturation and susceptibility for oxidation. To cope with this challenge, present research work has been designed to preserve these therapeutic moieties through microencapsulation. The resultant encapsulated bio actives were utilized to produce omega-3 enriched bars, which provide an efficient vehicle for delivery of useful entities in the form of snack foods. This study aims at investigating the capability of microencapsulation to prevent lipid oxidation in bars enriched with encapsulates of fish and flaxseed oil as well as to evaluate whether addition of encapsulates influenced sensory and physicochemical characteristics of the bars during storage period of 60 days. The addition of fish and flaxseed microcapsules influenced the physical attributes like color, flavor, texture, chroma and hue angle of prepared omega-3 bars significantly. The rise in concentration of microcapsules raised CIELab values except for b*, which was highest in bars enriched with fish microcapsules and lower in bars incorporated with flaxseed encapsulates, yellow color of fish oil probably contributed to this behavior which although was encapsulated but during processing imparted some color leached from the microcapsules. The L* value demonstrate lightness that was more in flaxseed oil enriched bars whereas, a* showed declining trend with increased concentration of added encapsulates in both type of encapsulated bars probably due to some grayish color imparted by encapsulated gum Arabic moiety. The formulation with 5% concentration of both powders i.e. fish and flaxseed encapsulate imparted higher oxidative stability and sensory score. However, it is revealed that omega-3 bars with all combinations were acceptable. [ABSTRACT FROM AUTHOR]

Consumption pattern of cooked rice varies from individual to individual owing to their habitual perceptions. In this context, information about the cooking and eating quality attributes of rice cultivars grown in Pakistan may be helpful for the consumers for their personal selection as well as export purposes. The objective of the current study was to evaluate the quality attributes of six rice cultivars grown in major rice growing areas of the Punjab, Pakistan along with certified cultivars of Rice Research Institute Kala Shah Kaku. These cultivars were characterized for their physical, chemical, pasting and cooking characteristics. Mean values showed greater variations among the brown and white rice samples for peak viscosity (701±0.32 to 786±0.19RVU), set back viscosity (2038±0.46 to 2265±0.49RVU), break down viscosity (224±0.46 to 279±0.49RVU), final viscosity (2746±0.49 to 2258±0.50RVU), kernel elongation ratio (2.65±1.15 to 2.97±1.30), volume expansion ratio (3.47±0.37 to 4.13±0.35) and water absorption ratio (3.21±0.29 to 3.57±0.19). Eating quality of cooked rice samples showed maximum preference of white rice samples due to better color, aroma, taste, texture. This was might be due to routine consumption of white rice in Pakistan as compared to brown rice. The variations in characteristics of brown and white fractions of cultivars from various locations were might be due to climatic, agronomic and other agricultural practices adopted during the rice cropping season as well as rice processing conditions. It is concluded from the current study that Basmati varieties especially grown in popular areas for rice cultivation are considered best for processors, consumers as well as exporters. [ABSTRACT FROM AUTHOR]

The current study was conducted to evaluate the impact of active edible coating containing natural essential oils (EOs) on the storage stability of butter and soft cheese (SC). The major issue in storage stability of butter is lipid oxidation due to high fat content while in soft cheese is mold growth due to its high moisture content. SC samples (T0, whey powder based edible coating of SC; T1, whey powder based edible coating of SC containing 0.5% clove oil; T2, whey powder based edible coating of SC containing 0.75% clove oil; T3, whey powder based edible coating of SC containing clove oil 1.0%; T4, whey powder based edible coating of SC containing 1.5% pepper mint oil; T5, whey powder based edible coating of SC containing 2.0% pepper mint oil and T6, whey powder based edible coating of SC containing 2.5% pepper mint oil) were analyzed for antioxidant activity during 30 days of storage. Similarly butter samples (T0,corn starch based edible coating of butter; T1; corn starch based edible coating of butter containing 0.2% black cumin oil; T2, corn starch based edible coating of butter containing 0.3% black cumin oil; T3, corn starch based edible coating of butter containing 0.4% black cumin oil; T4, corn starch based edible coating of butter containing 1.5% ginger oil; T5, corn starch based edible coating of butter containing 2.0% ginger oil; T6, corn starch based edible coating of butter containing 2.5% ginger oil) were analyzed for antioxidant activity, FFA, fat and water activity (aw) during 90 days of storage period at 2-5°C. Sensory evaluation of SC and butter was also done to determine the overall acceptability. Active edible coated SC samples containing clove oil and coated butter samples containing ginger oil showed the highly significant (p<0.01) results. So, the storage stability of SC and butter can be enhanced by using active edible coating containing EOs with better sensory attributes. [ABSTRACT FROM AUTHOR]

Since textile industry is the greatest consumer of water, it generates large quantities of effluents. The advanced methods of water treatment present a great potential in terms of wastewater reuse for irrigation. Heterogeneous photocatalysis is a promising technique to mortify the dye residues from textile effluent. In this study, Fe3+ doped ZnO has been synthesized through microwave assisted sol-gel method. The crystallinity and elemental composition of fabricated material was determined by X-ray diffraction (XRD). Two-dimensional disc shaped morphology of photocatalyst has been examined by scanning electron microscopy (SEM) of Fe+3 doped ZnO. Diffused reflectance spectroscopy confirmed its high photocatalytic activity in solar range on reduction of band gap from 3.2 to 2.8 eV after doping. The characterized Fe+3 doped ZnO samples have been used to degrade RB5 dye on irradiating with artificial sunlight (D65). The reaction parameters i.e. initial dye and oxidant concentration, pH and irradiation time have been optimized by Response surface methodology (RSM). The extant of dye degradation has been evaluated by UV/vis and FTIR spectroscopy. The maximum degradation up to 98.32 % in 3 h was achieved on using ZnO doped with 5 mM of Fe+3 under optimized conditions. The phytotoxicity of treated and untreated effluent on length of root and shoot of spinach in addition to yield was measured. The remarkable increase in vegetative growth of plants was observed on using treated textile effluent. [ABSTRACT FROM AUTHOR]

Soybean is an oleaginous legume and endorsed source of complete plant protein that contributes highest gross output as an oil seed crop throughout the world. The aim of this study was to investigate effect of soybean varieties on physicochemical properties, compositional analysis, mineral contents, fatty acids, lipoxygenase, antioxidant and phytochemical screening with respect to functional product. The significant p<0.05 results recorded for composition and mineral contents varied in all varieties. Among fatty acids the most dramatic effect was seen in palmitic (8.23-12.47%), oleic (22.19-34.56%), linoleic (49.25-56.34%) and linolenic acids (5.23-8.23%). Three lipoxygenase isozymes (LOX-1, LOX-2 and LOX-3) in soybean showed inhibition potential; however, LOX-2 was the most inhibition prone enzyme. Phytochemical screening through phenolic contents showed variation in between 1.21 to 2.76 (mgGAE/g) and total flavonoid contents 0.42 to 1.78 (mgCE/g). Antioxidant activity by DPPH was 3.68 to 5.65, FRAP 20.78 to 29.56 and ABTS 9.63 to 13.48 (mgTE/g). Conclusively, results showed that soybeans have the potential as a functional food and nutritional component highest in Ajmeri followed by Willium- 82 and NARC-II, Rawal-I and Faisal. [ABSTRACT FROM AUTHOR]

The aim of this research was to isolate lactic acid bacterial (LAB) strains, characterize them and classify the bacteriocin producing LAB strain from indigenous dairy sources. Antimicrobial potential of LAB strain was tested against L. monocytogens. The antimicrobial compound was also tested for maintaining the decreased colony forming unit (CFU) for minimally processed vegetables like carrots, cabbage and lettuce in second phase of the research. The initial identification was based on conventional morphological and biochemical analysis while the final confirmation was done by utilizing advanced molecular tools. Prior to all these manipulations the growth conditions were carefully optimized for the respective strains. The study finally led us to conclude that Lactococcus lactis subsp. lactis was the most abundant type of lactic acid bacteria found in indigenous dairy products (sour cream and cheese) samples studied. A bacteriocin (Lacticin SC07) produced during the growth of Lactococcus lactis subsp. lactis was purified partially by using biochemical technique ammonium sulfate precipitation in different percentages (60% and 80%). These precipitations lead to a 437-fold increase in total lacticin SC07 activity. SDS-PAGE electrophoretic pattern of lacticin showed that it is a single peptide band of 1.7 kDa. But, 3.7 kDa dimers also showing lacticin SC07 activity. The findings of my research revealed that the isolated LAB strain has good potential for bacteriocin production and antimicrobial potential that exerts in the usage of this bacteriocin (lacticinSC07) as a natural preservative in minimally processed vegetable industry. [ABSTRACT FROM AUTHOR]

The current study was conducted to determine the tolerance limits of Indian major carps viz. Catla catla, Cirrhina mrigala and Labeo rohita against pesticides mixture (Bifenthrin + Chlorpyrifos + Endosulfan) and to see it effect on antioxidant enzyme like superoxide dismutase (SOD) activity in the liver of these species. The 96-hr LC50 and lethal concentration of pesticides mixture (BIF+CPF+END) for C. catla, C. mrigala and L. rohita was determined in the static bioassay methods as 1.09, 1.81 1.63 and 1.90, 2.78, 2.30 µgL-1, respectively.C. catla exhibited higher sensitivity toward tertiary pesticides mixture followed by L. rohita and C. mrigala. The activity of SOD in the liver of all three fish species exposed to pesticides mixture was significantly (p<0.05) higher as compare to control fish. The SOD activity showed time dependent increasing trend in the liver of all three fish species. [ABSTRACT FROM AUTHOR]

Water contamination is a severe environmental issue and has worse effects on fish health. Antioxidant system is present in all living organisms that maintain redox homeostasis by neutralizing reactive oxygen species (ROS). Catalase (CAT) is the part of antioxidant system that protect an organism from oxidative stress by detoxifying H2O2 into H2O and O2 molecule. Majority of enzymes are intermingled with other biomolecules when extracted and needed to purify so that biochemical properties can be described clearly. The first purpose of the present research work was to investigate whether tilapia produce more CAT in the chronic metal mixture stressed condition or not. While, the second purpose of the present research work was to purify and partially characterize the liver CAT from control and Pb+Cd metal mixture stressed Oreochromis niloticus. The inferences of present study showed higher liver CAT activity in control O. niloticus as compared to binary metal mixture treated O. niloticus. Significant differences (p<0.05) were observed when compared liver CAT activity among control and stressed fish. Specific activity of purified liver CAT was observed 1027.52 and 946.93 Umg-1 for control and metal stressed fish, respectively. The fold purification of control and metal treated fish liver CAT was recorded 15.27 and 15.44, respectively. Optimum pH and temperature of liver CAT purified from both control and metal stressed fish was found 7 and 25°C. Km value for control and metal stressed O. niloticus liver was measured 6.82 and 1.71mM H2O2mL-1, respectively. On the basis of present study inferences, it is concluded that chronic Pb+Cd metal mixture stress condition did not improve the yield of liver CAT but inhibited in O. niloticus. [ABSTRACT FROM AUTHOR]

The purpose of present study was to analyze and compare the nutritional values of wild captured and farm cultured Cirrhinus mrigala. The proximate composition of fish meat, head, scales, fins and skin were examined in this study. From both sources (wild and farm), 42 fish specimens were collected and divided into three diffe rent we ight categories i.e. ≤500 g, 501-1000 g and 1001-1500 g and designated as W1, W2 and W3 for wild and F1, F2 and F3 for farm cultured fish respectively. The farm cultured species were found to have significantly (p<0.05) higher nutrients than its wild counterpart. Wild fish species showed high moisture (%) in all body parts selected in this study as compared to farm cultured fish species. The protein and fat contents in farm cultured C. mrigala were observed significantly (p<0.05) higher as compared to wild captured fish species. It was found that although scales and fins of both wild captured and farm cultured fishes were not consumed directly by human beings but they have considerable amount of nutrients. Ash (%) was observed significantly (p<0.05) higher in those body parts that have large bone matrix e.g. head, scales and fins of both wild captured and farm cultured C. mrigala. [ABSTRACT FROM AUTHOR]