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Moriconi L, Vittadini E, Linnemann AR, Fogliano V, Ngadze RT. Co-fermentation improves the functional properties and nutritional quality of infant complementary food products. Food Funct 2024; 15:10350-10359. [PMID: 39315913 DOI: 10.1039/d4fo03334e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/25/2024]
Abstract
Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations. Our research focused on the physicochemical and techno-functional aspects of sorghum-baobab blends, comparing two processes: 'co-ferment-cook' and 'ferment-cook-fortify'. The results show that both techniques improved the water absorption capacity by 17-20% and the water solubility index increased by over 100% while maintaining a comparable nutritional composition and energy density. The calculated energy density (2048.8-2345 kJ day-1) was sufficient for both blends for infants 6-11 months old with an average breast milk intake. Viscosity, another crucial factor for complementary feeding, improved significantly (P < 0.05) after co-ferment-cook compared to ferment-cook-fortify reaching a value suitable for children older than 18 months. Starch digestibility increased with co-ferment-cook, while protein digestion increased with fortified non-fermented foods. In conclusion, our findings emphasize that combining fermentation and fortification processing steps is optimal for balancing the nutritional and techno-functional properties of sorghum porridges for infant complementary foods. Processing parameters must be optimized to reach the viscosity suitable for complementary feeding at the assigned soluble solid contents for the age group 6-24 months.
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Affiliation(s)
- Luigi Moriconi
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino, MC, Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino, MC, Italy
| | - Anita R Linnemann
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Vincenzo Fogliano
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Ruth T Ngadze
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
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Barbacariu CA, Dumitru G, Rimbu CM, Horhogea CE, Dîrvariu L, Todirașcu-Ciornea E, Șerban DA, Burducea M. Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status. Animals (Basel) 2024; 14:1549. [PMID: 38891599 PMCID: PMC11171069 DOI: 10.3390/ani14111549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/15/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
This study investigates the impact of including sorghum in the diet of the common carp (Cyprinus carpio) on its growth, blood parameters, meat composition, intestinal microbiota, and oxidative stress. Experimental diets with varying sorghum content (0%-V0 or control, 10%-V1, 20%-V2, and 30%-V3) were administered to carp weighing 43 g initially. Notably, in the 30% variant, sorghum entirely replaced corn and barley in the diet. Chemical analysis of sorghum unveiled a protein content of 14% and a fat content of 3.9%. Sorghum inclusion led to a decline in final body weight and weight gain, particularly notable in the V3 group with 30% sorghum. However, other physiological parameters, such as feed conversion ratio, specific growth rate, and organ indices, remained unaffected. Protein and salt content in carp flesh increased with higher sorghum inclusion levels, while hematological parameters showed minimal variations. Analysis of the intestinal microbiota revealed increases in both aerobic and anaerobic bacterial populations with sorghum inclusion. Furthermore, sorghum concentration inversely correlated with glutathione levels and positively correlated with malondialdehyde content, indicating a disruption of antioxidant defense mechanisms and elevated oxidative stress.
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Affiliation(s)
- Cristian-Alin Barbacariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (C.-A.B.); (L.D.); (D.A.Ș.)
| | - Gabriela Dumitru
- Faculty of Biology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania;
| | - Cristina Mihaela Rimbu
- Department of Public Health, Faculty of Veterinary Medicine, University of Life Sciences ‘’Ion Ionescu de la Brad’’ Iaşi, Mihail Sadoveanu Alley 6-8, 700490 Iasi, Romania; (C.M.R.)
| | - Cristina Elena Horhogea
- Department of Public Health, Faculty of Veterinary Medicine, University of Life Sciences ‘’Ion Ionescu de la Brad’’ Iaşi, Mihail Sadoveanu Alley 6-8, 700490 Iasi, Romania; (C.M.R.)
| | - Lenuța Dîrvariu
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (C.-A.B.); (L.D.); (D.A.Ș.)
| | | | - Dana Andreea Șerban
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (C.-A.B.); (L.D.); (D.A.Ș.)
- Faculty of Food and Animal Sciences, University of Life Sciences “Ion Ionescu de la Brad” Iaşi, Mihail Sadoveanu Alley 6-8, 700490 Iasi, Romania
| | - Marian Burducea
- Research and Development Station for Aquaculture and Aquatic Ecology, “Alexandru Ioan Cuza” University, Carol I, 20A, 700505 Iasi, Romania; (C.-A.B.); (L.D.); (D.A.Ș.)
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Antidepressive-Like Effect of Aegle marmelos Leaf Extract in Chronic Unpredictable Mild Stress-Induced Depression-Like Behaviour in Rats. BIOMED RESEARCH INTERNATIONAL 2022; 2022:6479953. [PMID: 36593774 PMCID: PMC9805397 DOI: 10.1155/2022/6479953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/30/2022] [Accepted: 11/17/2022] [Indexed: 12/25/2022]
Abstract
Background Depression is a psychiatric disorder leading to anhedonia and lack of interest and motivation. Depressive symptoms are triggered by stressful life events, and patients with major depression are at significantly increased risk of attempting suicide. The crucial concern in depression treatment with antidepressant medications is that few weeks are required to show the therapeutic effect along with moderate side effects. The use of herbal medications is a new strategy for the treatment of depression which is often based on medicinal plants.Aegle marmelos (L.) Corr. (family: Rutaceae) is reported to have several actions on the central nervous system producing beneficial effects in anxiety, Alzheimer's disease, Parkinson's disease, epilepsy, and convulsion. Thus, the current investigation designed to assess the antidepressant activity of the standardized hydroethanolic extract of Aegle marmelos (EAM) leaves in male rats exposed to the chronic unpredictable mild stress (CUMS) paradigm. Methods Rats were divided in 5 groups. The control group was not subjected to experimental CUMS paradigm, while 4 other groups were subjected to CUMS paradigm to induce depression-like behaviour from day 1 to day 28. Following the CUMS paradigm, 4 groups were divided as CUMS disease control, CUMS+EAM (150 mg/kg, p.o.), CUMS+EAM (300 mg/kg, p.o.), and CUMS+imipramine (15 mg/kg, p.o.), and treatment was given for seven consecutive days to the respective groups (day 29 to day 35). Behavioural parameters such as open field test, forced swim test, sucrose feeding test, and tail suspension test on day 1, day 28, and day 35 were measured, and biochemical parameters such as plasma corticosterone level, serotonergic system (5-HT, 5-HIAA, and 5-HT/5-HIAA), mitochondrial function, and proinflammatory mediators (TNF-α, IL-1β, and IL-6) were estimated in hippocampus (HIP) and prefrontal cortex (PFC) regions of the brain on day 35, after the behavioural observations. On the other hand, phytochemical profile of Aegle marmelos was done. Results On day 35, EAM (300 mg/kg) significantly reduced the immobility time during the tail suspension test from 208.66 ± 4.72 s to 108.83 ± 4.81 s and forced swim test from 200.16 ± 4.12 s to 148.5 ± 4.58 s. It also enhanced the behavioural parameters in the open field test such as ambulation from 26.5 ± 2.14 to 56.5 ± 1.80, rearing from 8.33 ± 0.71 to 19 ± 0.57, time spent in centre from 9.16 ± 0.9 to 17.16 ± 0.79 s, total distance travelled from 2.36 ± 0.12 to 4.68 ± 0.10 m, and anhedonia in the sucrose feeding test from 109.33 ± 1.08 to 135.83 ± 3.91 mL. The stimulation of the HPA axis resulting elevated corticosterone level caused by CUMS was reduced by EAM (300 mg/kg) from 80.12 ± 2.020 to 48.25 ± 2.407 μg/dL. Furthermore, EAM (300 mg/kg) increase CUMS-induced changes in serotonin (5-HT) level in HIP and PFC from 3.132 ± 0.09586 to 4.518 ± 0.1812 and 4.308 ± 0.1593 to 5.262 ± 0.1014 ng/mg protein, respectively. EAM (300 mg/kg) significantly attenuated the CUMS-induced changes in proinflammatory cytokine production and mitochondrial function in HIP and PFC. One group used to determine the acute toxicity as per OECD-23 standard protocol which resulted that 300 mg/kg EAM has no significant acute toxicity. Total phenolic content and total flavonoid content of standardized hydroalcoholic extract of AM was found 95.024 ± 2.431 and 36.820 ± 3.41, respectively, and additional identification tests showed the presence of alkaloids, tannins, saponins, cardiac glycosides, flavonoids, and terpenoids. Conclusion On the basis of findings, EAM can be inferred as a potential antidepressant-like effect of this plan in preclinical research.
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Lath A, Santal AR, Kaur N, Kumari P, Singh NP. Anti-cancer peptides: their current trends in the development of peptide-based therapy and anti-tumor drugs. Biotechnol Genet Eng Rev 2022; 39:45-84. [PMID: 35699384 DOI: 10.1080/02648725.2022.2082157] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Human cancer remains a cause of high mortality throughout the world. The conventional methods and therapies currently employed for treatment are followed by moderate-to-severe side effects. They have not generated curative results due to the ineffectiveness of treatments. Besides, the associated high costs, technical requirements, and cytotoxicity further characterize their limitations. Due to relatively higher presidencies, bioactive peptides with anti-cancer attributes have recently become treatment choices within the therapeutic arsenal. The peptides act as potential anti-cancer agents explicitly targeting tumor cells while being less toxic to normal cells. The anti-cancer peptides are isolated from various natural sources, exhibit high selectivity and high penetration efficiency, and could be quickly restructured. The therapeutic benefits of compatible anti-cancer peptides have contributed to the significant expansion of cancer treatment; albeit, the mechanisms by which bioactive peptides inhibit the proliferation of tumor cells remain unclear. This review will provide a framework for assessing anti-cancer peptides' structural and functional aspects. It shall provide appropriate information on their mode of action to support and strengthen efforts to improve cancer prevention. The article will mention the therapeutic health benefits of anti-cancer peptides. Their importance in clinical studies is elaborated for reducing cancer incidences and developing sustainable treatment models.
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Affiliation(s)
- Amit Lath
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Anita Rani Santal
- Department of Microbiology, Maharshi Dayanand University, Rohtak, India
| | - Nameet Kaur
- Amity Institute of Biotechnology, Amity University, Noida, India
| | - Poonam Kumari
- Sophisticated Analytical Instrumentation Facility, CIL and UCIM, Punjab University, Chandigarh, Inida
| | - Nater Pal Singh
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
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Rodríguez-España M, Figueroa-Hernández CY, Figueroa-Cárdenas JDD, Rayas-Duarte P, Hernández-Estrada ZJ. Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review. Curr Res Food Sci 2022; 5:807-812. [PMID: 35600537 PMCID: PMC9118523 DOI: 10.1016/j.crfs.2022.04.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 04/27/2022] [Accepted: 04/29/2022] [Indexed: 12/01/2022] Open
Abstract
Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. To prevent those effects, new strategies for sorghum processing have been explored. Germination of this grain has been shown to increase nutrient content further and reduce anti-nutrients. In addition, fermentation with lactic acid bacteria could modify starch and protein digestion in sorghum flour and increase their nutrient availability. Although there are many benefits to germination and fermentation, more research must be done to improve the products' texture and sensory properties to gain wider consumer acceptance. In this review, the mechanism behind changes in the nutritional and anti-nutritional profile of sorghum grain due to germination and fermentation treatments is shown, and the impact of these changes on dough rheological properties and bread quality.
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Affiliation(s)
- Melissa Rodríguez-España
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, CP 91897, Veracruz, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz, Ver, C.P. 91897, Mexico
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del IPN (CINVESTAV Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230, Qro., Mexico
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK, 74078, USA
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, CP 91897, Veracruz, Veracruz, Mexico
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Saini P, Panghal A, Mittal V, Gupta R. Hempseed (
Cannabis sativa
L.) bulk mass modeling based on engineering properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering, AICRP‐PHET Chaudhary Charan Singh Haryana Agricultural University Hisar Haryana India
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP‐PHET Chaudhary Charan Singh Haryana Agricultural University Hisar Haryana India
| | - Vipul Mittal
- Department of Processing and Food Engineering, AICRP‐PHET Chaudhary Charan Singh Haryana Agricultural University Hisar Haryana India
| | - Ravi Gupta
- Department of Processing and Food Engineering, AICRP‐PHET Chaudhary Charan Singh Haryana Agricultural University Hisar Haryana India
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Sadati AK, Nayedar M, Zartash L, Falakodin Z. Challenges for food security and safety: a qualitative study in an agriculture supply chain company in Iran. AGRICULTURE & FOOD SECURITY 2021; 10:41. [PMID: 34642601 PMCID: PMC8494603 DOI: 10.1186/s40066-021-00304-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 05/03/2021] [Indexed: 11/11/2022]
Abstract
Background Food supply chain companies are major link for safe food production and distribution. Food safety ensures reduced food losses and, therefore, contributes to food security. Although there have been extensive studies on the food industry with different perspectives, no study has so far been conducted on the challenges in terms of the food security. The present study is a qualitative one conducted in 2019 in one of the largest agricultural production chain companies in Khorasan Razavi province, Iran. Results The research method was based on the conventional content analysis. Triangulation method was used for the data collection being a combination of the participant observations, focus group discussions (17 managers) and semi-structured interviews with the president of the company. Participants believed that their company plays an important role and has a prestigious position in the food security of Iran. However, the main challenges of the company are regulatory system, food safety risks, market unpredictability, traditional management and sanctions. Conclusions The company is highly resilient to all these challenges; however, the traditional management is still a serious disadvantage. This leads to the managers’ burnout along with the company survival problem, removing unfair sanctions and protecting agricultural development in developing countries is a necessity. In general, paying attention to the modern organizational management of these companies and their survival is an essential policy. For this reason, it is suggested that trust must be established between policymakers and companies on one hand and relationship between the academia and such companies to promote the organizational management on the other hand.
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Affiliation(s)
- Ahmad Kalateh Sadati
- Department of Social Sciences, Yazd University, University Blvd, Safayieh, PO Box: 98195-741, Yazd, Iran
| | - Mehdi Nayedar
- Department of Social Sciences, Yazd University, University Blvd, Safayieh, PO Box: 98195-741, Yazd, Iran
| | - Leila Zartash
- Department of Animal Science, Tehran University, Tehran, Iran
| | - Zahra Falakodin
- Department of Social Sciences, Yazd University, University Blvd, Safayieh, PO Box: 98195-741, Yazd, Iran
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Saini S, Saxena S, Samtiya M, Puniya M, Dhewa T. Potential of underutilized millets as Nutri-cereal: an overview. Journal of Food Science and Technology 2021; 58:4465-4477. [PMID: 34629510 DOI: 10.1007/s13197-021-04985-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 01/13/2021] [Indexed: 11/26/2022]
Abstract
In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author's have reviewed the potential of millets for their Nutri-cereal qualities.
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Affiliation(s)
- Sonia Saini
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
| | - Sarthak Saxena
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, Delhi India
| | - Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
| | - Monica Puniya
- Food Safety and Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
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Venthodika A, Chhikara N, Mann S, Garg MK, Sofi SA, Panghal A. Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review. Phytother Res 2020; 35:1887-1907. [PMID: 33159390 DOI: 10.1002/ptr.6934] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/16/2020] [Accepted: 10/15/2020] [Indexed: 01/12/2023]
Abstract
Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient-rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio-protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti-ulcerative colitis, cardioprotective, free-radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health-conscious consumers for human well-being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael.
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Affiliation(s)
- Anshid Venthodika
- Quality Assurance, ALBAIK Food Systems Company Limited, Jeddah, Saudi Arabia
| | - Navnidhi Chhikara
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - Sandeep Mann
- Transfer of Technology Division, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - Sajad Ahmad Sofi
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
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10
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Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109827] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD. Sorghum Pasta and Noodles: Technological and Nutritional Aspects. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:326-336. [PMID: 32474685 DOI: 10.1007/s11130-020-00829-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.
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Affiliation(s)
- Pablo Martín Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - María Isabel Curti
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Mariela Cecilia Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina.
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Mwaurah PW, Kumar S, Kumar N, Panghal A, Attkan AK, Singh VK, Garg MK. Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Compr Rev Food Sci Food Saf 2020; 19:2421-2446. [DOI: 10.1111/1541-4337.12598] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/01/2020] [Accepted: 06/16/2020] [Indexed: 12/27/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
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Sharma P, Kaur H, Kehinde BA, Chhikara N, Sharma D, Panghal A. Food-Derived Anticancer Peptides: A Review. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10063-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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