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Samtiya M, Badgujar PC, Chandratre GA, Aluko RE, Kumar A, Bhushan B, Dhewa T. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product. Food Chem X 2024; 22:101483. [PMID: 38840723 PMCID: PMC11152665 DOI: 10.1016/j.fochx.2024.101483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001, India
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
| | - Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131 028, India
- Department of Food Science, Technology and Processing, School of Health Sciences, Amity University Punjab, Mohali, Punjab-140306, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
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Sharma H, Singh AK, Rao PS, Deshwal GK, Singh R, Kumar MD. A study on incorporation of giloy ( Tinosporacordifolia) for the development of shelf-stable goat milk based functional beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:503-515. [PMID: 38327858 PMCID: PMC10844158 DOI: 10.1007/s13197-023-05858-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
Goat milk has achieved significant place in human diet owing to its enormous therapeutic properties. There exists a scope of value-addition of goat milk to potentiate its health benefits by incorporating herbs and plants. Giloy (Tinospora cordifolia), a traditional medicinal plant with rich bioactive composition, can enhance the bioactive properties and shelf-life of goat milk. To this end, a study was conducted to develop shelf-stable giloy-goat milk beverage (GGB) by adding debittered giloy juice to goat milk (GM) and analyse the detailed product profile including proximate composition, bioactive properties, sensory, rheological, and structural characterisation. GGB resulted in two-fold increase (P < 0.05) in antioxidant activity and total phenolic content, thus enhancing the bioactive properties of the beverage as compared to GM. Further, increase in the particle size of GGB was observed along with components interaction, which was confirmed by FTIR, scanning electron and fluorescent microscopy. Storage stability studies indicated that bioactive properties of GGB remained unaffected (P > 0.05) by the sterilization process up to 90 days and sensory characteristics were not compromised till 105 days of storage. Therefore, the developed GGB is considered to be a shelf-stable beverage that retains its bioactive and sensory properties even after sterilization, making it a promising functional dairy product. Graphical abstract
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru, India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - M. Dharani Kumar
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
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Anjum V, Bagale U, Kadi A, Potoroko I, Sonawane SH, Anjum A. Unveiling Various Facades of Tinospora cordifolia Stem in Food: Medicinal and Nutraceutical Aspects. Molecules 2023; 28:7073. [PMID: 37894552 PMCID: PMC10609069 DOI: 10.3390/molecules28207073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/03/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Natural products with curative properties are gaining immense popularity in scientific and food research, possessing no side effects in contrast to other drugs. Guduchi, or Tinospora cordifolia, belongs to the menispermaceae family of universal drugs used to treat various diseases in traditional Indian literature. It has received attention in recent decades because of its utilization in folklore medicine for treating several disorders. Lately, the findings of active phytoconstituents present in herbal plants and their pharmacological function in disease treatment and control have stimulated interest in plants around the world. Guduchi is ethnobotanically used for jaundice, diabetes, urinary problems, stomachaches, prolonged diarrhea, skin ailments, and dysentery. The treatment with Guduchi extracts was accredited to phytochemical constituents, which include glycosides, alkaloids, steroids, and diterpenoid lactones. This review places emphasis on providing in-depth information on the budding applications of herbal medicine in the advancement of functional foods and nutraceuticals to natural product researchers.
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Affiliation(s)
- Varisha Anjum
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia; (U.B.); (A.K.); (I.P.)
| | - Uday Bagale
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia; (U.B.); (A.K.); (I.P.)
| | - Ammar Kadi
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia; (U.B.); (A.K.); (I.P.)
| | - Irina Potoroko
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia; (U.B.); (A.K.); (I.P.)
| | - Shirish H. Sonawane
- Department of Chemical Engineering, National Institute of Technology, Warangal 506004, India;
| | - Areefa Anjum
- Department of Ilmul Advia, School of Unani Medical Education and Research, Jamia Hamdard, New Delhi 110062, India;
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Mohammed DM, El-Said MM, Badr AN, Abou Baker DH, Hathout AS, Sabry BA. Promising role of Lawsonia inermis L. leaves extract and its nano-formulation as double treatment against aflatoxin toxicity in ulcerated-rats: Application in milk beverage. Heliyon 2023; 9:e19290. [PMID: 37681189 PMCID: PMC10480603 DOI: 10.1016/j.heliyon.2023.e19290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 08/02/2023] [Accepted: 08/17/2023] [Indexed: 09/09/2023] Open
Abstract
Aflatoxins are an unavoidable contaminant of foods. The current work aimed to study the ameliorating effect of Lawsonia inermis L. extract and its nano-formulation versus aflatoxin ingestion in ulcerative rats. Lawsonia inermis L. bioactivity was evaluated by both antioxidant & antimicrobial assays. The nanoparticles characterization measurements were evaluated. Different parameters in the fortified milk beverage were assessed. Seventy two Sprague-Dawley male rats were randomized into 12 groups (6 rats/group) where peptic ulcer was induced with a single aspirin dose (500 mg/kg BW) orally. The nutritional and biochemical parameters were evaluated. The results showed that antioxidant activity and total phenolic content increased with increasing nano-formulation ratio. A remarkable improvements in all the treated groups, either for ulcer alone or for aflatoxin exposed ulcerative groups in normal and nano-formulation. Conclusively, Lawsonia inermis L. & its nano-formulation could act as dual therapy for ulcer treatment and the hazardous effects of aflatoxin exposure.
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Affiliation(s)
- Dina Mostafa Mohammed
- Department of Nutrition and Food Science, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Marwa M. El-Said
- Department of Dairy, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Ahmed Noah Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Doha H. Abou Baker
- Medicinal and Aromatic Plants Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Amal S. Hathout
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Bassem A. Sabry
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo, 12622, Egypt
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Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. Food Chem 2023; 402:134299. [DOI: 10.1016/j.foodchem.2022.134299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
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Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS. A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 2022; 157:111268. [DOI: 10.1016/j.foodres.2022.111268] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/27/2022]
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Applications of Plant Protein in the Dairy Industry. Foods 2022; 11:foods11081067. [PMID: 35454654 PMCID: PMC9024996 DOI: 10.3390/foods11081067] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 03/31/2022] [Accepted: 04/05/2022] [Indexed: 02/01/2023] Open
Abstract
In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low income, double protein dairy products have a bright future. More and more studies have found that double protein dairy products have combined effects which can alleviate the relatively poor functional properties of plant protein, including solubility, foaming, emulsifying and gelling. In addition, the taste of plant protein has been improved. This review focuses on the current state of research on double protein dairy products. It covers some salient features in the science and technology of plant proteins and suggests strategies for improving their use in various food applications. At the same time, it is expected that the fermentation methods used for those traditional dairy products as well as other processing technologies could be applied to produce novelty foods based on plant proteins.
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Chand P, Kumar MD, Kumar Singh A, Deshwal GK, Singh Rao P, Sharma H. Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage. J DAIRY RES 2022; 89:1-6. [PMID: 35236519 DOI: 10.1017/s0022029922000164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene, high impact polystyrene, high-density polyethylene and glass). Addition of both water and sugar significantly (P < 0.05) affected the viscosity, probiotic count and sensory properties. Based on the findings, 40% water and 8% sugar level were optimized for the preparation of the beverage. Apparent viscosity and acidity increased whilst pH and probiotic counts declined during storage, irrespective of packaging materials. The prepared beverage remained most acceptable at refrigeration temperature up to a period of 15 and 12 d when packaged in glass and high impact polystyrene, respectively. Furthermore, it retained a minimum recommended level of probiotic (7 log cfu/ml) during storage for 15 d at 4 °C.
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Affiliation(s)
- Prittam Chand
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - M Dharani Kumar
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru560030, India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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Kumar S, Banakar P, Tyagi A, Sharma H. Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hansen MM, Hartel RW, Roos YH. Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-021-00082-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractNon-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes to the structures and physical properties of proteins, affecting product functionality and sensory attributes. Previous experiments reported measurable changes in the physico-chemical properties of whey protein isolate (WPI) dispersions upon formulation with Aronia berry extract, ascribing changes to protein-polyphenol (PP) interactions in the systems. Pure gallotannin, beet extract, and cranberry extract, providing a diverse variety structures and sizes, were selected for further experimentation and comparison with the effects of Aronia extract. Concentrated dispersions with varying WPI:sucrose ratios, formulated with several bioactives contents from multiple different sources were analyzed to identify the effects of different bioactives on physico-chemical properties of dispersions. Dispersions formulated with cranberry extract demonstrated the largest increases in surface tensions, viscosities, and particle sizes, while those formulated with beet extract were the least affected by the presence of bioactives, suggesting that different bioactives and extracts had varying propensities for complexation interactions with WPI, despite their relatively low levels of addition (0, 0.5, and 1%).
Graphical Abstract
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Sharma H, Rao PS, Singh AK. Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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Deshwal GK, Singh R, Singh AK, Kumar D, Sharma H. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Richa Singh
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal 132001India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Devendra Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Bareilly 243122 India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
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