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Bazsefidpar N, Ghandehari Yazdi AP, Karimi A, Yahyavi M, Amini M, Ahmadi Gavlighi H, Simal-Gandara J. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chem 2024; 435:137565. [PMID: 37801764 DOI: 10.1016/j.foodchem.2023.137565] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/16/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.
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Affiliation(s)
- Nooshin Bazsefidpar
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | | | - Amin Karimi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
| | - Matin Yahyavi
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Mahdi Amini
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, Tehran, Iran.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain.
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2
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Radan M, Ćujić Nikolić N, Kuzmanović Nedeljković S, Mutavski Z, Krgović N, Stević T, Marković S, Jovanović A, Živković J, Šavikin K. Multifunctional Pomegranate Peel Microparticles with Health-Promoting Effects for the Sustainable Development of Novel Nutraceuticals and Pharmaceuticals. PLANTS (BASEL, SWITZERLAND) 2024; 13:281. [PMID: 38256834 PMCID: PMC10821027 DOI: 10.3390/plants13020281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/11/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024]
Abstract
Recovering the bioactive components from pomegranate peel (PP) in the fruit-processing industry has attracted great attention in terms of minimizing the waste burden, as well as providing a new source of a multitude of functional compounds. The present study aimed to develop a feasible microencapsulation process of PP extract by using pectin and a pectin/2-hydroxypropyl-β-cyclodextrin (HP-β-CD) blend as coating materials. Microsized powders obtained by a spray drying technique were examined in terms of technological characteristics, exhibiting high powder yield and desirable moisture content, flowability, and cohesive properties. Assuming that the interactions with the used biopolymers occur on the surface hydrophobic domain, their presence significantly improved the thermal stability of the microencapsulated powders up to 200 °C. The health-promoting effects of PP have been associated with its high content in ellagitannins, particularly punicalagin. The obtained PP powders exhibited strong antioxidant and hypoglycemic potential, while an antimicrobial assay revealed their potent activity against Gram-positive bacteria. Additionally, an in vitro release study suggested that the used biopolymers can modify the release of target bioactive compounds, thus establishing a basis for developing an oral-controlled release system. Altogether, biowaste valorization from PP by the production of effective multifunctional microsized powders represents a sustainable way to obtain novel nutraceuticals and/or pharmaceuticals.
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Affiliation(s)
- Milica Radan
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | - Nada Ćujić Nikolić
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | | | - Zorana Mutavski
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | - Nemanja Krgović
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | - Tatjana Stević
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | - Smilja Marković
- Institute of Technical Sciences of SASA, Knez Mihailova 35/IV, 11000 Belgrade, Serbia;
| | - Aleksandra Jovanović
- Institute for the Application of Nuclear Energy INEP, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia;
| | - Jelena Živković
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
| | - Katarina Šavikin
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia (T.S.)
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3
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Hassane Hamadou A, Zhang J, Li H, Chen C, Xu B. Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities. Crit Rev Food Sci Nutr 2023; 63:11942-11966. [PMID: 35900010 DOI: 10.1080/10408398.2022.2097638] [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] [Indexed: 11/03/2022]
Abstract
Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.
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Affiliation(s)
| | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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4
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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Curr Nutr Rep 2023:10.1007/s13668-023-00466-z. [PMID: 36920686 DOI: 10.1007/s13668-023-00466-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/14/2023] [Indexed: 03/16/2023]
Abstract
PURPOSE OF THE REVIEW Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials. RECENT FINDINGS There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth. Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.
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Mosaoa RM, Yaghmoor SS, Moselhy SS. Oxygen scavenging, anti-inflammatory, and antiglycation activity of pomegranate flavonoids (Punica granum) against streptozotocin toxicity induced diabetic nephropathy in rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:16687-16693. [PMID: 36190633 DOI: 10.1007/s11356-022-23367-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Bioactive natural products are essential components for drug development. Protein glycation in diabetic subjects leads to diabetic complications as nephropathy and neuropathy. We investigated the impact of pomegranate hexane extract (PHE) as antioxidant, anti-inflammatory, and antiglycation in diabetic rats. Gas chromatography/mass spectrum (GC/MS) analysis of PHE revealed presence of resorcinol, catechol, tau-cadinol, metacetamol, scopoletin, phytol, and phenol, 3-pentadecyl as the most active ingredients that related to biological activity. Results obtained showed that, PHE increased serum aldose reductase and total antioxidant activity compared with untreated diabetic rats (p < 0.001). In addition, PHE exert antioxidant by enhancing, catalase and SOD (p < 0.001) and decreased MDA (p < 0.001), anti-inflammatory by inhibition production of 1 β (IL-1β), tumor necrosis factor (TNF-α) (p < 0.001), and AGEs (p < 0.001) against nephropathy in diabetic rats compared with untreated group. It was concluded that, pomegranate is promising in development a functional biomolecule in treatment and protection against diabetic complications as nephropathy. More study required to investigate the molecular action of these molecules.
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Affiliation(s)
- Rami M Mosaoa
- Biochemistry Department, Faculty of Science and Centre of Artificial Intelligence for Precision Medicines, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Soonham S Yaghmoor
- Experimental Biochemistry Unit, King Fahd Medical Research Center and Production of Bio-products for Industrial Applications Research Group, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Said S Moselhy
- Biochemistry Department, Faculty of Science, Ain Shams University, Cairo, Egypt.
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6
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Myint KZ, Yu Q, Qing J, Zhu S, Shen J, Xia Y. Botanic antimicrobial agents, their antioxidant properties, application and safety issue. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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7
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Shi R, Zhou N, Zhang H, Gong M, Han L. Bioaffinity ultrafiltration coupled with HPLC-ESI-MS/MS for screening potential α-glucosidase inhibitors from pomegranate peel. Front Nutr 2022; 9:1014862. [PMID: 36330141 PMCID: PMC9623087 DOI: 10.3389/fnut.2022.1014862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 09/30/2022] [Indexed: 08/29/2023] Open
Abstract
Pomegranate peel (PoP) contains plenty of bioactive compounds and exhibits strong activity to prevent postprandial hyperglycaemia and improve diabetes mellitus. Presently, bioaffinity ultrafiltration coupled with high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS/MS) is employed to screen and identify the efficient α-glucosidase inhibitors in PoP and the detailed inhibitory mechanisms are further investigated. The results show that many substances, including ellagic acid, kaempferol, gallic acid, and resveratrol in PoP reveal strong activity to inhibit α-glucosidase and ellagic acid (EA) is screened as the most effective compound. Further research indicates that EA plays a competitive and reversible inhibition role against α-glucosidase with the value of Ki was 6.24 × 105 mol/L. EA also directly interacts with the amino acids of α-glucosidase mainly via van der Waals forces and hydrogen bonds, thereby, influencing the secondary structure and stability of α-glucosidase. Finally, the α-glucosidase inhibitory activity of EA is further confirmed to significantly reduce postprandial blood glucose in vivo.
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Affiliation(s)
- Rujie Shi
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Nong Zhou
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Han Zhang
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Min Gong
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Lin Han
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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8
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Alexandri M, Kachrimanidou V, Papapostolou H, Papadaki A, Kopsahelis N. Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products. Foods 2022; 11:foods11182796. [PMID: 36140924 PMCID: PMC9498094 DOI: 10.3390/foods11182796] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 08/25/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022] Open
Abstract
The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.
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Affiliation(s)
- Maria Alexandri
- Correspondence: (M.A.); or (N.K.); Tel.: +30-26710-26505 (N.K.)
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9
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Karigidi KO, Akintimehin ES, Akinyemi O, Fapetu AP, Adetuyi FO. Nutritional, antioxidant, antidiabetic, and oxidative stability properties of turmeric (
Curcuma longa
) supplemented muffins. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kayode Olayele Karigidi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Emmanuel Sina Akintimehin
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Oluwatoyin Akinyemi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Aanuoluwapo Patricia Fapetu
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Foluso Olutope Adetuyi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
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10
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Development of polyvinyl alcohol-based antioxidant nanocomposite films with nanokaolin impregnated with polyphenols from pomegranate peel extract. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Laaraj N, Bouhrim M, Kharchoufa L, Tiji S, Bendaha H, Addi M, Drouet S, Hano C, Lorenzo JM, Bnouham M, Mimouni M. Phytochemical Analysis, α-Glucosidase and α-Amylase Inhibitory Activities and Acute Toxicity Studies of Extracts from Pomegranate (Punica granatum) Bark, a Valuable Agro-Industrial By-Product. Foods 2022; 11:foods11091353. [PMID: 35564076 PMCID: PMC9103815 DOI: 10.3390/foods11091353] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 02/01/2023] Open
Abstract
Punica granatum is a tree of the Punicaceae family which is widespread all over the world with several types of varieties. Its fruit juice is highly prized, whereas the bark, rich in in phytochemicals such as flavonoids, hydrolysable tannins, phenolic acids, and fatty acids, is regarded an agro-industrial waste. It is utilized in traditional medicine for its medicinal properties in the treatment and prevention of a variety of ailments. This study aims to extract and to separate the phytochemical compounds from the bark of P. granatum, to identify them and to study the inhibitory effect of its extracts against antidiabetic activity. First, we carried out successive hot extractions with solvents (chloroform, acetone, methanol, and water) of increasing polarity by the Soxhlet. Then, using both qualitative and quantitative phytochemical investigation, we were able to identify groups of chemicals that were present in all extracts. We identified the majority of the molecular structures of chemicals found in each extract using HPLC-DAD analysis. The inhibition against both intestinal α-glucosidase and pancreatic α-amylase enzymes by P. granatum extracts was used to evaluate their potential antidiabetic effect in vitro. Our results demonstrated the great potential of the acetone extract. Ellagic acid, (−)-catechin, vanillin and vanillic acid were proposed as the most active compounds by the correlation analysis, and their actions were confirmed through the calculation of their IC50 and the determination of their inhibition mechanisms by molecular modelling. To summarize, these results showed that P. granatum bark, a natural agro-industrial by-product, may constitute a promising option for antidiabetic therapeutic therapy.
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Affiliation(s)
- Nassima Laaraj
- Laboratory of Applied Chemistry and Environment (LCAE), Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (N.L.); (S.T.); (H.B.)
| | - Mohamed Bouhrim
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (M.B.); (L.K.); (M.B.)
| | - Loubna Kharchoufa
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (M.B.); (L.K.); (M.B.)
| | - Salima Tiji
- Laboratory of Applied Chemistry and Environment (LCAE), Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (N.L.); (S.T.); (H.B.)
| | - Hasnae Bendaha
- Laboratory of Applied Chemistry and Environment (LCAE), Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (N.L.); (S.T.); (H.B.)
| | - Mohamed Addi
- Laboratoire d’Amélioration des Productions Agricoles, Biotechnologie et Environnement, (LAPABE), Faculté des Sciences, Université Mohammed Premier, Oujda 60000, Morocco;
| | - Samantha Drouet
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Orleans University, CEDEX 2, 45067 Orléans, France;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Orleans University, CEDEX 2, 45067 Orléans, France;
- Correspondence: (C.H.); (M.M.)
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibraodas Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Mohamed Bnouham
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (M.B.); (L.K.); (M.B.)
| | - Mostafa Mimouni
- Laboratory of Applied Chemistry and Environment (LCAE), Faculty of Sciences Oujda (FSO), University Mohammed First (UMP), Oujda 60000, Morocco; (N.L.); (S.T.); (H.B.)
- Correspondence: (C.H.); (M.M.)
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12
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Karigidi KO, Akintimehin ES, Fayemiro MO, Balogun B, Adetuyi FO. Bioactive, antioxidant, anti‐hyperglycemic and nutritional properties of Groundnut based snack (Kulikuli) supplemented with Ginger. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kayode O. Karigidi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Ondo State Nigeria
| | - Emmanuel S. Akintimehin
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Ondo State Nigeria
| | - Moyosola O. Fayemiro
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Ondo State Nigeria
| | - Bukola Balogun
- Chemistry/Biochemistry Unit Nigerian Stored Products Research institute Ibadan
| | - Foluso O. Adetuyi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Ondo State Nigeria
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13
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Kumar S, Krishali V, Purohit P, Saini I, Kumar V, Singh S, Upadhyay S, Joshi HC, Wilson I, Singh Tomar M. Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sanjay Kumar
- Department of Life Sciences Graphic Era Deemed to be University Dehradun India
| | - Vidushi Krishali
- Department of Life Sciences Graphic Era Deemed to be University Dehradun India
| | - Pushpanjali Purohit
- Department of Life Sciences Graphic Era Deemed to be University Dehradun India
| | - Ishant Saini
- Department of Life Sciences Graphic Era Deemed to be University Dehradun India
| | - Vinod Kumar
- Department of Life Sciences Graphic Era Deemed to be University Dehradun India
- Peoples’ Friendship University of Russia (RUDN University) Moscow Russian Federation
| | - Smita Singh
- Institute of Applied Health Sciences Chandigarh University Chandigarh India
| | - Shuchi Upadhyay
- Department of Allied Sciences School of Health Sciences University of Petroleum and Energy Studies Dehradun India
| | - H. C. Joshi
- Department of Chemistry Graphic Era Deemed to be University Dehradun India
| | - Ivan Wilson
- Department of Food Processing Technology Karunya Institute of Technology and Sciences Coimbatore India
| | - Mahipal Singh Tomar
- Department of Food Process Engineering National Institute of Technology, Rourkela Rourkela India
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14
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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