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The current study was investigated to replace Tween-80 with peptides in order to produce physical and microstructure stability of nanoemulsion. Oil phase (2%), Tween-80 (4%) and remaining aqueous phase were taken to form nanoemulsions. In combinations of Tween-80 and peptides three ratios (1:2, 2:1 and 1:1) were taken keeping the overall concentration 4% fixed. The particle size of nanoemulsion stabilized with Tween-80, peptides and combination of Tween-80-peptides (1:2, 1:1, 2:1) were 148.71 ± 1.48, 283.66 ± 10.17, 254.50 ± 14.77, 161.90 ± 3.67, 182.80 ± 5.37 nm, showing smallest particle size with 50% replacement of Tween-80 with peptides. The zeta potential data showed competitive adsorption between Tween-80 and peptides. The polydispersity index of Tween-80:peptides (1:1) had found to be 0.33 ± 0.01 where as Tween-80 and peptides stabilized nanoemulsion had 0.20 ± 0.01 and 0.30 ± 0.05. The changes in electrical conductivity occurred maximum in case of peptides and electrical conductivity decreased with increase in concentration of Tween-80 due to preventing mobility of ions. The storage stability of nanoemulsions were found better at 4 ºC, however Tween-80:peptides (1:1) and peptides stabilized nanoemulsion had particle size growth onwards 14 days at 37 ºC. The transmission electron microscopy (TEM) image of nanoemulsion Tween-80:peptides (1:1) showed uniform distribution of peptides in combination compared with individual peptides stabilized nanoemulsion.

Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form. Present investigation was undertaken to transformThe online version contains supplementary material available at 10.1007/s13197-022-05497-y.

Controlled release of Emblicanin rich water soluble extract of Emblica officinalis (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was investigated. It was observed that release of EEO (measured as total polyphenols and gallic acid by HPLC) from inner phase of DE was maximum during intestinal digestion followed by gastric and salivary digestion. Main reason was increased particle size of emulsion droplets and change in zeta potential by the action of digestive enzymes. ACE inhibitory activity and antioxidant activity [determined by ABTS (99.58 ± 7.24 mM/mL), DPPH (76.93 ± 0.93 µM/mL) and FRAP (6.34 ± 0.13 mM/mL)] was observed on the higher side in the intestinal digesta of EEO-encapsulated DE (EEODE) as compared to salivary and gastric digesta. However, reverse trend was observed in control sample (unencapsulated-EEO). Phagocytic activity of EEODE increased with increasing its concentration of 2–10 µL. These results indicated that the developed DE matrix was effective in protecting active components of EEO during harsh digestive conditions as evident by sustained/target release. This newly developed EEODE formulation can be used as functional ingredient in the preparation of different dairy and food based functional products.

Aloe vera is known for its immunomodulatory effects. Aloe juice is regarded as health drink. Aloe juice is subjected to thermal processing to preserve its quality. In the present study, effect of heat treatment and concentration on immunostimulatory activity of Aloe vera juice was assessed through in vitro lymphocyte proliferation activity and phagocytic activity. Aloe vera juice was subjected to different heat treatments viz. 70 °C/10 min, 80 °C/10 min, and 121 °C/15 min. Applied heat treatment had no significant (p > 0.05) effect on lymphocyte proliferation activity of Aloe juice. However, with an increase in the concentration (>1 μL), sterilized (121 °C/15 min) Aloe vera juice showed reduction in lymphocyte proliferation activity. Control Aloe juice samples obtained highest phagocytosis (%) values compared to the heat treated samples. At higher temperature processing (80 °C/30 min and 121 °C/15 min) and concentrations (300 μl) a significant (p

In the present investigation, attempts were made to increase the storage stability of Aloe vera synbiotic lassi (ASL) by adding different stabilizers HMP (High Methoxy Pectin) and CMC (Carboxy Methyl Cellulose), and copper as an anti-microbial agent. Addition of HMP increased pH and apparent viscosity, decreased acidity and serum separation, and improved the consistency and sensory attributes. Addition of CMC increased whey syneresis, and decreased viscosity and sensory attributes. Considering the physico-chemical and sensory attributes, addition of HMP (0.3 g/100 g ASL) was found suitable for its addition in ASL. Copper was added at 2.5 and 5 mg/kg level of ASL. Copper addition significantly (p

Functional foods contain bioactive compounds, which offer health benefits. These food ingredients basically include vitamins, phytosterols, bioactive peptides, carotenoids, antioxidants, fatty acids, fibers, etc. Several herbaceous plants and extracts of suave and woody vines are considered as herbal medicines that are recognized for their savory and medicinal properties. Several methods have been mentioned in Ayurveda with health benefits, such as application in milk as carriers of these herbs. The major part of the milk in India is used for the preparation of dairy products of traditional origin with a well-established market at the domestic level. Incorporation of herbal bioactives into traditional Indian dairy products not only helps the industry to meet the growing consumer demand for these foods but also facilitates in competing with the ever-increasing world market of functional foods. The research reports confirm the addition of polyphenols (herbs) into milk to improve anti-oxidative activity, thermal stability, and alcohol stability but decreased non-enzymatic browning, rennet coagulation time (RCT), etc. These modifications in milk properties are of utmost importance as these may modify the pre-optimized processing parameters for the preparation of dairy products. This chapter focuses on possible aspects of the incorporation of herbs into milk and different milk products.

Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at all salt levels. Combined use of optimum levels of WPC and NaCl along with processing interventions resulted in stable double emulsions even after storage at room temperature for 10 days. This study highlights the fact that structural integrity of internal aqueous phase (W1) depends upon presence of osmotic agent i.e. salt and stabilising proteins i.e. WPC.

Effect of WPC and NaCl in internal aqueous phase (W(1)) of W(1)/O/W(2) type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at all salt levels. Combined use of optimum levels of WPC and NaCl along with processing interventions resulted in stable double emulsions even after storage at room temperature for 10 days. This study highlights the fact that structural integrity of internal aqueous phase (W(1)) depends upon presence of osmotic agent i.e. salt and stabilising proteins i.e. WPC. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04383-9) contains supplementary material, which is available to authorized users.

High protein (10%) ice cream was developed at our lab using whey protein isolate. In comparison to conventional ice cream, it lacked severely in sensory attributes viz. flavour, meltdown and body and texture. Attempts were made to improve the quality attributes of high protein ice cream by increasing polysorbate 80 (PS80) level in the emulsifier blend (0.15%) from 0 to 100%. Increasing PS80 level resulted in significant (p 40% PS80 led to higher hardness values. Sensory evaluation revealed that sample containing 40% PS80 in the emulsifier blend (0.06% w/w in ice cream mix) was most preferred by panelists. During storage period, high protein ice cream had lesser extent of changes in quality attributes and higher sensory acceptability than control.

Effect of addition of ethanolic extracts of Terminalia arjuna (TA) (0.3%) in free (Drink 1) and encapsulated form (Drink 2) on storage stability of sterilized flavoured dairy drinks (FDDs) was evaluated at room temperature. FDDs prepared without any addition of TA extract were treated as controls. Significant (P

The efficacy of different packaging materials with varying oxygen barrier properties on the shelf-life of Aloe vera supplemented probiotic lassi (APL) was investigated. APL was packaged in different packaging materials viz. glass bottle, EVOH co-polymer, PET bottle and LDPE pouches (~200 ml capacity). APL packaged in LDPE was treated as control. APL samples were stored under refrigeration conditions (5 ± 1 °C) for 30 days during which changes in probiotic count, sensorial and physico-chemical properties were evaluated. Results showed that oxygen permeation rates of packaging materials influenced the shelf-life of APL. APL packaged in high barrier materials viz. EVOH and glass bottle showed improved probiotic viability and sensory quality followed by higher viscosity. Rate of post-acidification and pH drop were also higher in APL samples packaged in EVOH and glass bottles. APL samples stored in EVOH co-polymer and glass bottles were acceptable up to 25 days without any undesirable changes in quality attributes and the probiotic survivability was above 106 cfu/ml.

Controlled release of Emblicanin rich water soluble extract of Emblica officinalis (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was investigated. It was observed that release of EEO (measured as total polyphenols and gallic acid by HPLC) from inner phase of DE was maximum during intestinal digestion followed by gastric and salivary digestion. Main reason was increased particle size of emulsion droplets and change in zeta potential by the action of digestive enzymes. ACE inhibitory activity and antioxidant activity [determined by ABTS (99.58 ± 7.24 mM/mL), DPPH (76.93 ± 0.93 µM/mL) and FRAP (6.34 ± 0.13 mM/mL)] was observed on the higher side in the intestinal digesta of EEO-encapsulated DE (EEODE) as compared to salivary and gastric digesta. However, reverse trend was observed in control sample (unencapsulated-EEO). Phagocytic activity of EEODE increased with increasing its concentration of 2–10 µL. These results indicated that the developed DE matrix was effective in protecting active components of EEO during harsh digestive conditions as evident by sustained/target release. This newly developed EEODE formulation can be used as functional ingredient in the preparation of different dairy and food based functional products. GRAPHIC ABSTRACT: [Image: see text] ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-04171-0) contains supplementary material, which is available to authorized users.

The aim of present work was to investigate preventive role of orally administered Aloe vera supplemented probiotic lassi (APL) on Shigella dysenteriae infection in mice. At the end of experimental period (2, 5 and 7 days of challenging), different organs such as spleen, liver, small intestine, large intestine, and peritoneal fluid were collected and assessed for Shigella colonization. Secretary IgA was estimated in intestinal fluid. Blood was collected in heparinized tubes for various haematological studies. Oral administration of APL showed a significant (p

Some herbal bioactives possess high antioxidant and angiotensin converting enzymes (ACE) inhibition activity, which affects blood pressure levels. Herbal bioactives promote health benefits via different molecular mechanisms and most of these mechanisms are yet to be fully elucidated. In the present study, health promoting potential of aqueous extracts of six herbs viz. Allium sativum L., Withania somnifera (L.) Dunal, Ocimum sanctum L., Hibiscus sabdriffa L., Ginkgo biloba L. and Emblica officinalis at different concentrations (50 to 10,000 μg/mL) were assessed through their antioxidant and ACE inhibitory potential. Results showed that the DPPH (2, 2-diphenyl-1-picrylhydrazyl) activity of the six different herbs ranged from 1.58 ± 0.63 to 11.39 ± 0.15 mM/mL trolox equivalent and was in the order of Emblica officinalis >Withania somnifera >Hibiscus sabdriffa >Ginkgo biloba >Ocimum sanctum =Allium sativum at 1000 μg/mL concentration. Emblica officinalis had IC50 value 180.35 ± 1.17 μg/mL. The corresponding observation for the herb with 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) was 167.19 ± 1.04 μg/mL. Ferric reducing antioxidant power (FRAP) values were significantly higher for Emblica officinalis than the other herbs, and varied from 1.78 ± 0.08 to 251.62 ± 6.31 mM/mL ascorbic acid equivalent at different concentrations (50 to 10000 μg/mL). Emblica officinalis had the strongest ACE inhibition potential (82.08 ± 5.18 %), followed by Withania somnifera, Hibiscus sabdriffa, Ginkgo biloba, Ocimum sanctum and Allium sativum. ACE inhibitory activity of herbs studied was lower (31.64 ± 5.05 %) than that of Captopril (0.002173 μg/mL), a standard medicine used for hypertension. The study compared and elucidated the antioxidant and ACE inhibitory potential of aqueous extracts of herbs at different concentrations. The study results may be useful in the selection of herbal bioactives for functional foods and aqueous nutraceutical formulations.

In this study, central composite rotatable design of response surface methodology (RSM) was used to investigate the combined effects of milk fat (2–4 g/100 g), milk solids-not-fat (MSNF; 8–10 g/100 g) and Aloe vera juice (AVJ; 16–20 g/100 g) on probiotic count, physico-chemical, sensory and textural properties of A. vera supplemented probiotic dahi (APD). Analysis of variance indicated that experimental data was well explained by the quadratic model with high efficiency check values ( R 2 > 0.78) and the lack-of-fit tests were not significant. The results showed that with increasing AVJ content, pH and water holding capacity (WHC) of APD decreased and consequently syneresis increased. Increasing milk fat and MSNF levels significantly improved WHC and prevented syneresis. Sensory quality was improved by raising the level of milk fat. Improvement in probiotic count was noticed with increasing MSNF and AVJ content probably due to increase in amount and diversity of nutrients. Firmness and work of shear values were increased significantly with milk fat and MSNF levels. AVJ addition decreased the work of adhesion values. Levels of the ingredients in optimized APD with maximum overall acceptability were found to be 4 g/100 g milk fat, 10 g/100 g MSNF and 16 g/100 g AVJ.

Obesity is considered to be an epidemic disease, and it is associated with several metabolic disorders. Pharmacological treatments currently available are not effective for prolonged treatment duration. So, people are looking toward new therapeutic approach such as herbal ingredients. Since ancient periods, different herbs have been used for remedy purposes such as anti-obesity, antidiabetes, and antiinflammatory. Among the several herbal ingredients, Aloe vera (Aloe barbadensis Miller) is widely used to curb the metabolic complications. Till date, reports are not available for the side effects of A. vera. Several researchers are used to different solvents such as aqueous solution, alcohol, ethanol, and chloroform for the A. vera extract preparations and studied their hypoglycemic and hypolipidemic effects in animal and human studies. Furthermore, little information was recorded with the active compounds extracted from the A. vera and their anti-obesity and antidiabetic effects in clinical studies. In this review, we made an attempt to compile all the available literature by using different search engines (PubMed, Scopus, and Google Scholar) on the A. vera extract preparations and the possible mechanism of action involved in carbohydrate and lipid metabolism.

BACKGROUND Atherosclerosis is associated with coronary artery disease and occurs in developing as well as developed countries. In the present investigation, hypolipidaemic and anti-oxidative properties of encapsulated herb (Terminalia arjuna, 1.8%) added vanilla chocolate dairy drink was evaluated in high cholesterol fed Wistar rats for 60 days. RESULTS At the end of the experimental period, a significant decrease in the body weight gain by rats receiving the encapsulated herb extract was noted as compared to high cholesterol fed rats. Administration of microencapsulated herb showed a statistically significant decrease in organ weights (epididymal fat and liver). Moreover, a significant decrease in serum lipids such as triglycerides, total cholesterol, low-density lipoprotein cholesterol, very-low-density lipoprotein cholesterol and atherogenic index was observed with encapsulated Terminalia arjuna extract in high cholesterol fed group. Increases in reduced glutathione and decreases in TBARS levels were also reported in both liver and red blood cell lysates with encapsulated herb supplementation. CONCLUSION The results demonstrated that the bioactive components (phytosterols, flavanoids, saponins and tannins etc.) which are present in the encapsulated T. arjuna not only withstand the processing conditions but also are effectively released in the intestine and show their effects, such as hypolipidaemic and antioxidant activities, for better treating cardiovascular disease. © 2015 Society of Chemical Industry

Recent studies indicate that obesity is linked with several metabolic complications. The cluster of metabolic diseases contributes towards low grade inflammation which leads to metabolic endotoxemia. Metabolic disorders in animals and humans that follow high fat/cholesterol supplementation are associated with alteration of gut microbiota (dysbiosis). Thus diet plays an important role in the management of obesity via maintenance of proper gut microflora. Fermented milks are considered to be functional foods in which lactobacilli drive the fermentation process. The various health benefits of fermented milks are due to the presence of bioactive peptides, branched-chain amino acids and angiotensin-converting enzyme inhibitors. Here we discuss the health promoting effects of fermented milk by different lactobacilli species with a focus on adiposity and inflammatory mechanisms involved in obesity. Further, we discuss the antiobesity effect of milk-fermented dairy products (kefir and yogurt) in animal and clinical studies.

Since ancient times, herbs have been used as natural remedies for curing many physiological disorders. Traditional medicinal literature appreciated their value as nature's gift to mankind for the healing of illnesses. Some of the herbs have also been used for culinary purposes, and few of them have been used in cheese manufacture both as coagulating agents and flavor ingredients. Scientific investigations regarding biological activity and toxicity of chemical moieties present in many herbs have been carried out over a period of time. Consequently, literature related to the use of herbs or their functional ingredients in foods and their interaction with food constituents has been appearing in recent times. This article presents the information regarding some biologically active constituents occurring in commonly used herbs, viz., alkaloids, anthraquinones, bitters, flavonoids, saponins, tannins, and essential oils, their physiological functionalities, and also the description of few herbs of importance, viz., Asparagus racemosus, Withania somnifera, Bacopa monniera, Pueraria tuberose, Emblica officinalis, Terminalia chebula, Terminalia belerica, Terminalia arjuna, and Aloe vera, in terms of their chemical composition, biological functionality, and toxicity. This article also reviews the use of herbs and their active ingredients in foods and their interactions with different food constituents.

Terminalia arjuna (TA) encapsulated microcapsules were prepared using two different wall materials consisting of a combination of maltodextrin + gelatine (MDG) and maltodextrin + gum acacia (MDGA). Total phenolic, tannin, and flavonoids content of TA ethanolic extract were found to be 19.6 ± 0.7 g/100 g extract, 7.5 ± 0.7 g/100 g extract, and 2.7 ± 0.2 g/100 g extract, respectively. In vitro release of polyphenols increased with the time of stirring in simulated intestinal fluid (SIF; pH 6.8). The encapsulation efficiency (EE) and release of polyphenols (after 60 min) were observed to be 42 ± 4.g/100 g; 77.0 g/100 g; and 31.0 ± 0.5 g/100 g; 72.0 g/100 g, respectively for MDGA and MDG microcapsules. This study concluded that MDGA provided higher EE and stability than MDG for TA extract.

Studies were conducted to extend the shelf life of sorghum based fermented milk beverage (referred to SSL) developed at our Institute. In the first approach preservatives namely nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) were added to the beverage before packaging and in the second approach thermization (65 °C/5 min) of the packaged samples containing above mentioned preservatives was adopted. The shelf life was assessed on the basis of sensory, physico-chemical and microbiological parameters. Total plate count and lactic acid bacterial count increased till 7th day of storage and afterwards decreased significantly (p

Obesity is considered to be an epidemic disease, and it is associated with several metabolic disorders. Pharmacological treatments currently available are not effective for prolonged treatment duration. So, people are looking toward new therapeutic approach such as herbal ingredients. Since ancient periods, different herbs have been used for remedy purposes such as anti-obesity, antidiabetes, and antiinflammatory. Among the several herbal ingredients, Aloe vera (Aloe barbadensis Miller) is widely used to curb the metabolic complications. Till date, reports are not available for the side effects of A. vera. Several researchers are used to different solvents such as aqueous solution, alcohol, ethanol, and chloroform for the A. vera extract preparations and studied their hypoglycemic and hypolipidemic effects in animal and human studies. Furthermore, little information was recorded with the active compounds extracted from the A. vera and their anti-obesity and antidiabetic effects in clinical studies. In this review, we made an attempt to compile all the available literature by using different search engines (PubMed, Scopus, and Google Scholar) on the A. vera extract preparations and the possible mechanism of action involved in carbohydrate and lipid metabolism.

Aim: To obtain the clinical appraisal and haemato-biochemical alterations in cattle suffering from anaemia in Jammu division of J&K, India. Materials and Methods: 125 cattle were screened for anaemia on the basis of Haemoglobin (Hb) concentration. Blood samples were taken for estimation of Hb, packed cell volume (PCV), total erythrocyte count (TEC), mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH), mean corpuscular haemoglobin concentration (MCHC), total protein, albumin, total bilirubin, plasma iron and total iron binding capacity (TIBC). Faecal samples were screened for ova/ cyst and peripheral blood smear was examined for haemoprotozoa. The animals with Hb < 8g/ dl were categorized as anaemic. Results: Out of 125 cattle screened for anaemia, 47 (37.6%) were anaemic. Levels of Hb, PCV, TEC, MCH, MCHC and plasma iron were significantly lower in anaemic cattle than non-anaemic cattle while TIBC was significantly higher. The clinical signs in majority of the anaemic animals were depression, pale mucous membrane, dehydration and rough body coat. Faecal examination revealed parasitic infestation in 25 of those anaemic animals (Trichostrongyloids - 16 and Bunostomum09). Ticks were seen in seven animals, whereas three animals were lice/ flea infested. Peripheral blood smear examination revealed Babesia bigemina infection in five animals. Conclusion: Hb, PCV, Plasma iron and TIBC were significantly altered in the present study and can be used for diagnosis of anaemia in cattle. The major causes of anaemia in this study were endo- and ecto-parasitic infestations.

Atherosclerosis is associated with coronary artery disease and occurs in developing as well as developed countries. In the present investigation, hypolipidaemic and anti-oxidative properties of encapsulated herb (Terminalia arjuna, 1.8%) added vanilla chocolate dairy drink was evaluated in high cholesterol fed Wistar rats for 60 days.At the end of the experimental period, a significant decrease in the body weight gain by rats receiving the encapsulated herb extract was noted as compared to high cholesterol fed rats. Administration of microencapsulated herb showed a statistically significant decrease in organ weights (epididymal fat and liver). Moreover, a significant decrease in serum lipids such as triglycerides, total cholesterol, low-density lipoprotein cholesterol, very-low-density lipoprotein cholesterol and atherogenic index was observed with encapsulated Terminalia arjuna extract in high cholesterol fed group. Increases in reduced glutathione and decreases in TBARS levels were also reported in both liver and red blood cell lysates with encapsulated herb supplementation.The results demonstrated that the bioactive components (phytosterols, flavanoids, saponins and tannins etc.) which are present in the encapsulated T. arjuna not only withstand the processing conditions but also are effectively released in the intestine and show their effects, such as hypolipidaemic and antioxidant activities, for better treating cardiovascular disease.