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Xie L, Liu M, Zeng H, Zheng Z, Ye Y, Liu F. Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7629-7638. [PMID: 38779957 DOI: 10.1002/jsfa.13598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 05/06/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024]
Abstract
BACKGROUND Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti-aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross-linking between PCA and gluten protein are discussed. RESULTS The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β-sheet ratio and the decrease of α-helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg-1 and 8 g kg-1, the gluten network was more homogeneous, continuous, and dense. CONCLUSION Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross-linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Li Xie
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Minglong Liu
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huawei Zeng
- Anhui Province Key Laboratory of Pollutant Sensitive Materials and Environmental Remediation, Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yongkang Ye
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Fengru Liu
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Manchanda M, Rawat D, Chandra A, Saini RK. Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour. Foods 2024; 13:1696. [PMID: 38890924 PMCID: PMC11172310 DOI: 10.3390/foods13111696] [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: 04/24/2024] [Revised: 05/15/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.
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Affiliation(s)
- Mili Manchanda
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Divya Rawat
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Abhishek Chandra
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Ramesh Kumar Saini
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
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3
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Kumar M, Kaushik D, Kumar A, Krishnan H, Oz F, Proestos C, Hashem A, Abd_Allah EF. A sustainable approach to prepare green synthesis of copper nanoparticles of Bauhinia variegata & Saussurea lappa: Unveiling in-vitro anti-obesity applications. Heliyon 2024; 10:e29433. [PMID: 38644870 PMCID: PMC11031763 DOI: 10.1016/j.heliyon.2024.e29433] [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: 02/22/2024] [Revised: 04/08/2024] [Accepted: 04/08/2024] [Indexed: 04/23/2024] Open
Abstract
Nanoparticles have different shapes and sizes between the range of 1-100 nm, which show advantages for stabilizing compounds, higher carrier capacity, and lower costs. Metal nanoparticles such as copper, gold, silver, and zinc are favorable components for various applications due to their interesting properties. In the present study, nanoparticles were synthesized by reduction with flower extracts of Bauhinia variegate & Saussurea lappa that were used to stabilize the copper nanoparticles. Furthermore, the characterization of plants synthesized copper nanoparticles was carried out through UV-visible dynamic light scattering. Additionally, morphological characterization of nanoparticles was confirmed by scanning electron microscopy and energy dispersive X-ray spectroscopy confirmed the elemental composition of copper nanoparticles. Powder X-ray diffraction was conducted for the analysis of crystallinity, purity, and crystal size of plant-synthesized copper nanoparticles. The average particle size was evaluated and exhibited the particle size at the peak of 8.721 nm and 98.03 nm for flower extracts of Bauhinia variegate & Saussurea lappa copper nanoparticles. The Fourier Transform Infrared spectrum was taken to scrutinize the various functional groups that were responsible for the reduction of the copper ions. The antimicrobial results against the bacterial strains with the positive test results of the zone of inhibition were for Bauhinia variegate (17 mm, 18 mm, 19 mm, and 18 mm) and Saussurea lappa (17 mm, 19 mm, 18 mm, and 18 mm) respectively for plants synthesized copper nanoparticles against the Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia and Pseudomonas aeruginosa. Lipase inhibition assay and Amylase inhibition assay with different concentrations (20 μg/mL to 100 μg/mL) for Bauhinia variegate & Saussurea lappa (12.34 %-59.67 % and 10.50 %-47.01 %) and (34.52 %-89.02 % and 22.34 %-56.45 %) confirmed the anti-obesity and anti-diabetic activities of plants extract synthesized copper nanoparticles.
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Affiliation(s)
- Mukul Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Deepika Kaushik
- Department of Biotechnology, Faculty of Applied Science and Biotechnology, Shoolini University, Solan, H.P., 173229, India
| | - Ashwani Kumar
- Institution of Food Technology, Bundelkhand University, Jhansi, 284127, India
| | - Hari Krishnan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240, Turkiye
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, 157 84, Athens, Greece
| | - Abeer Hashem
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh, 11451, Saudi Arabia
| | - Elsayed Fathi Abd_Allah
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh, 11451, Saudi Arabia
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4
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Cui C, Wang Y, Ying J, Zhou W, Li D, Wang LJ. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chem 2024; 431:137188. [PMID: 37604009 DOI: 10.1016/j.foodchem.2023.137188] [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: 12/23/2022] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023]
Abstract
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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Affiliation(s)
- Congli Cui
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Jian Ying
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, COFCO, Beijing 100020, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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5
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Halim Y, Kusuma DT, Hardoko H, Handayani R. Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour. FOOD SCI TECHNOL INT 2023:10820132231211928. [PMID: 37920886 DOI: 10.1177/10820132231211928] [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: 11/04/2023]
Abstract
Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to enhance the noodle analog characteristics. The guar gum was added in several concentrations (1.5%, 2%, 2.5%, and 3% w/w), and raw fresh chicken egg was also added in different concentrations (3%, 5%, and 7% w/w). The best noodle analog was obtained with the addition of 3% guar gum and 5% raw fresh chicken egg. This formulation has the lowest adhesiveness value, high elongation, cohesiveness and springiness, with better cooking quality, such as low cooking loss and moderate water absorption. The best noodle analog was then compared to the commercial noodle. The noodle analog had a lower cooking loss, but the wheat flour-based commercial noodle still had better textural properties, such as softer, less adhesive, and springier texture. However, the noodle analog had better cohesiveness and higher tensile strength with a similar elongation compared to wheat flour-based commercial noodle.
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Affiliation(s)
- Yuniwaty Halim
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
| | - Diandra Tirta Kusuma
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
| | - Hardoko Hardoko
- Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia
| | - Ratna Handayani
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
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6
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Najda A, Bains A, Klepacka J, Chawla P. Woodfordia fruticosa extract nanoemulsion: Influence of processing treatment on droplet size and its assessment for in vitro antimicrobial and anti-inflammatory activity. Front Nutr 2022; 9:944856. [PMID: 36225883 PMCID: PMC9549264 DOI: 10.3389/fnut.2022.944856] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Accepted: 09/05/2022] [Indexed: 12/02/2022] Open
Abstract
Recently, plant-derived bioactive compounds have been utilized in the preparation of several functional food products; however, stability and water solubility are major constraints to these compounds. Therefore, to overcome this problem, the synthesis of nanoemulsion (oil in water) with varying concentrations of Woodfordia fruticosa flower extract (1%−10% w/v) was carried out and characterization of nanoemulsion was done. The average droplet size of nanoemulsion samples ranges from 149.25 to 244.33 nm. The control and WFNE3 nanoemulsion showed significantly (p < 0.05) higher thermal stability when correlated with average droplet size. An insignificant difference (p > 0.05) was observed in the average droplet size and zeta potential WFNE3 (−30.3mV) with the increased temperature rate. At varied pH ranges, WFNE3 showed significantly higher (p < 0.05) stability in comparison with the control nanoemulsion sample. In terms of ionic strength, WFNE3 nanoemulsion sample showed significantly (p < 0.05) higher stability, and with an increasing concentration of salt, the colloidal system of the WFNE3 sample showed significantly (p < 0.05) higher droplet size (318.91 nm). Therefore, the antimicrobial potential of WFNE3 nanoemulsion in comparison with extract of W. fruticosa flower extract was studied against Gram-positive Staphylococcus aureus, Gram-negative bacteria Pseudomonas aeruginosa, and fungal strain Candida albicans, respectively. WFNE3 nanoemulsion sample in comparison to flower extract showed a significantly higher (p < 0.05) zone of inhibition against gram-negative bacteria as compared to the control nanoemulsion sample upon storage for 7 days. WFNE3 nanoemulsion sample showed significant (p < 0.05) higher inhibition of protein denaturation (57.89%−87.65%) and (55.36%−83.58%) in comparison to control nanoemulsion sample (54.67%−80.28%) and flower extract (51.56%−79.36%), respectively. Due to these biological activities, the WFNE3 nanoemulsion sample could be scaled up to the industrial level for the formulation of varied types of functional foods.
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Affiliation(s)
- Agnieszka Najda
- Department of Vegetable and Herbal Crops, The University of Life Science in Lublin, Lublin, Poland
- *Correspondence: Agnieszka Najda
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, India
- Aarti Bains
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
- Prince Chawla
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7
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Antimicrobial and Anti-Inflammatory Activity of Low-Energy Assisted Nanohydrogel of Azadirachta indica Oil. Gels 2022; 8:gels8070434. [PMID: 35877519 PMCID: PMC9318572 DOI: 10.3390/gels8070434] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/30/2022] [Accepted: 07/07/2022] [Indexed: 02/04/2023] Open
Abstract
Plant-based bioactive compounds have been utilized to cure diseases caused by pathogenic microorganisms and as a substitute to reduce the side effects of chemically synthesized drugs. Therefore, in the present study, Azadirachta indica oil nanohydrogel was prepared to be utilized as an alternate source of the antimicrobial compound. The total phenolic compound in Azadirachta indica oil was quantified by chromatography analysis and revealed gallic acid (0.0076 ppm), caffeic acid (0.077 ppm), and syringic acid (0.0129 ppm). Gas chromatography−mass spectrometry analysis of Azadirachta indica oil revealed the presence of bioactive components, namely hexadecenoic acid, heptadecanoic acid, ç-linolenic acid, 9-octadecanoic acid (Z)-methyl ester, methyl-8-methyl-nonanoate, eicosanoic acid, methyl ester, and 8-octadecane3-ethyl-5-(2 ethylbutyl). The nanohydrogel showed droplet size of 104.1 nm and −19.3 mV zeta potential. The nanohydrogel showed potential antimicrobial activity against S. aureus, E. coli, and C. albicans with minimum inhibitory, bactericidal, and fungicidal concentrations ranging from 6.25 to 3.125 (µg/mL). The nanohydrogel showed a significantly (p < 0.05) higher (8.40 log CFU/mL) value for Gram-negative bacteria E. coli compared to Gram-positive S. aureus (8.34 log CFU/mL), and in the case of pathogenic fungal strain C. albicans, there was a significant (p < 0.05) reduction in log CFU/mL value (7.79−6.94). The nanohydrogel showed 50.23−82.57% inhibition in comparison to standard diclofenac sodium (59.47−92.32%). In conclusion, Azadirachta indica oil nanohydrogel possesses great potential for antimicrobial and anti-inflammatory activities and therefore can be used as an effective agent.
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8
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Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion. Polymers (Basel) 2022; 14:polym14101938. [PMID: 35631821 PMCID: PMC9146556 DOI: 10.3390/polym14101938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/03/2022] [Accepted: 05/07/2022] [Indexed: 02/07/2023] Open
Abstract
Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1-10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33-229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30-90 °C), pH (2-9), and salt concentration (100-600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level.
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Shilpashree B, Arora S, Chawla P, Sharma V. A comparison of zinc interactions with succinylated milk protein concentrate and sodium caseinate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Najda A, Bains A, Chawla P, Kumar A, Balant S, Walasek-Janusz M, Wach D, Kaushik R. Assessment of Anti-Inflammatory and Antimicrobial Potential of Ethanolic Extract of Woodfordia fruticosa Flowers: GC-MS Analysis. Molecules 2021; 26:molecules26237193. [PMID: 34885782 PMCID: PMC8659256 DOI: 10.3390/molecules26237193] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/30/2022] Open
Abstract
Currently, the potential utilization of natural plant-derived extracts for medicinal and therapeutic purposes has increased remarkably. The current study, therefore, aimed to assess the antimicrobial and anti-inflammatory activity of modified solvent evaporation-assisted ethanolic extract of Woodfordia fruticosa flowers. For viable use of the extract, qualitative analysis of phytochemicals and their identification was carried out by gas chromatography-mass spectroscopy. Analysis revealed that phenolic (65.62 ± 0.05 mg/g), flavonoid (62.82 ± 0.07 mg/g), and ascorbic acid (52.46 ± 0.1 mg/g) components were present in high amounts, while β-carotene (62.92 ± 0.02 µg/mg) and lycopene (60.42 ± 0.8 µg/mg) were present in lower amounts. The antimicrobial proficiency of modified solvent-assisted extract was evaluated against four pathogenic bacterial and one fungal strain, namely Staphylococcusaureus (MTCC 3160), Klebsiellapneumoniae (MTCC 3384), Pseudomonasaeruginosa (MTCC 2295), and Salmonellatyphimurium (MTCC 1254), and Candidaalbicans (MTCC 183), respectively. The zone of inhibition was comparable to antibiotics streptomycin and amphotericin were used as a positive control for pathogenic bacterial and fungal strains. The extract showed significantly higher (p < 0.05) anti-inflammatory activity during the albumin denaturation assay (43.56-86.59%) and HRBC membrane stabilization assay (43.62-87.69%). The extract showed significantly (p < 0.05) higher DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging assay and the obtained results are comparable with BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) with percentage inhibitions of 82.46%, 83.34%, and 84.23%, respectively. Therefore, the obtained results concluded that ethanolic extract of Woodfordia fruticosa flowers could be utilized as a magnificent source of phenols used for the manufacturing of value-added food products.
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Affiliation(s)
- Agnieszka Najda
- Department of Vegetable and Heerbal Crops, University of Life Science in Lublin, 51A Doświadczalna Street, 20-280 Lublin, Poland; (A.N.); (S.B.); (M.W.-J.)
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India
- Correspondence: (A.B.); (P.C.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
- Correspondence: (A.B.); (P.C.)
| | - Anil Kumar
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, Himachal Pradesh, India;
| | - Sebastian Balant
- Department of Vegetable and Heerbal Crops, University of Life Science in Lublin, 51A Doświadczalna Street, 20-280 Lublin, Poland; (A.N.); (S.B.); (M.W.-J.)
| | - Magdalena Walasek-Janusz
- Department of Vegetable and Heerbal Crops, University of Life Science in Lublin, 51A Doświadczalna Street, 20-280 Lublin, Poland; (A.N.); (S.B.); (M.W.-J.)
| | - Dariusz Wach
- Subdepartment of Plant Nutrition, University of Life Science in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland;
| | - Ravinder Kaushik
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248007, Uttrakhand, India;
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Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101170] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Malik A, Najda A, Bains A, Nurzyńska-Wierdak R, Chawla P. Characterization of Citrusnobilis Peel Methanolic Extract for Antioxidant, Antimicrobial, and Anti-Inflammatory Activity. Molecules 2021; 26:4310. [PMID: 34299584 PMCID: PMC8306028 DOI: 10.3390/molecules26144310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Currently, the potential utilization of fruits and vegetable waste as a source of micronutrients and antioxidants has increased. The present study, therefore, aimed to determine the antimicrobial and anti-inflammatory activities of Citrus nobilis peel extract. A modified solvent evaporation technique was employed for peel extract preparation. For effective utilization of the natural product, quantitative analysis of phenolic compounds was carried out using liquid chromatography and mass spectroscopy technique. Phenolic and flavonoids were present in high amounts, while β-carotene and lycopene were present in vestigial amounts. The antimicrobial efficiency of peel extract was evaluated against four bacterial strains including Staphylococcus aureus (MTCC 3160), Klebsiella pneumoniae (MTCC 3384), Pseudomonas aeruginosa (MTCC 2295), and Salmonella typhimurium (MTCC 1254), and one fungal strain Candida albicans (MTCC 183), and zone of inhibition was comparable to the positive control streptomycin and amphotericin B, respectively. The extract of Citrus nobilis peels showed effective anti-inflammatory activity during human red blood cell membrane stabilization (HRBC) and albumin denaturation assay. The extracts also exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity ranging from 53.46 to 81.13%. Therefore, the obtained results suggest that Citrus nobilis peel could be used as an excellent source of polyphenols and transformed into value-added products.
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Affiliation(s)
- Anjali Malik
- Department of Biotechnology, Chandigarh Group of Colleges, Landran, Mohali 140307, Punjab, India;
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Aarti Bains
- Department of Biotechnology, Chandigarh Group of Colleges, Landran, Mohali 140307, Punjab, India;
| | - Renata Nurzyńska-Wierdak
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Jalandhar 144411, Punjab, India
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Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111599] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Nagraik R, Sethi S, Sharma A, Kumar D, Kumar D, Kumar AP. Ultrasensitive nanohybrid electrochemical sensor to detect LipL32 gene of Leptospira interrogans. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01737-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wang JR, Guo XN, Yang Z, Xing JJ, Zhu KX. Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02618-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02621-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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A comparative study of antimicrobial and anti-inflammatory efficiency of modified solvent evaporated and vacuum oven dried bioactive components of Pleurotus floridanus. Journal of Food Science and Technology 2020; 58:3328-3337. [PMID: 34366450 DOI: 10.1007/s13197-020-04891-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2020] [Accepted: 11/06/2020] [Indexed: 01/28/2023]
Abstract
In the present study, we compared vacuum microwave oven drying Vacuum Oven Drying (VOD) and modified solvent evaporation (MSE) assisted methanolic mushroom extracts for their antimicrobial and anti-inflammatory efficacy. MSE extract showed significantly (p < 0.05) higher total phenolic content (64.4 mg/g) followed by flavonoid content (20.62 mg/g), ascorbic acid (17.54 mg/g), β-carotene content (12.52 mg/g), and lycopene (9.57 mg/g) content than that of VOD extract. MSE showed a significantly (p < 0.05) higher zone of inhibition against all selected microorganisms as compared to VOD extract. During the time-kill study, the MSE extract inhibited significantly (p < 0.05) higher growth of Staphylococcus aureus followed by Pseudomonas aeruginosa, Klebsiella pneumoniae, and Escherichia coli than that of VOD extract. Also, MSE extract showed significantly (p < 0.05) higher anti-inflammatory activity in comparison with VOD extract during the Human Red Blood Cell (HRBC) membrane stabilization test and albumin denaturation test. MSE extract revealed significantly (p < 0.05) higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and N2O2 scavenging assay than that of VOD extract, however, statistically, MSE extract showed comparable results with Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT). During the characterization of the selected extract, Fourier transform infrared spectroscopy confirmed the functional groups of the flavonoid content, ascorbic acid, β-carotene, and lycopene. Quantitative analysis of gallic acid (54.32 mg/g) and rutin content (14.80 mg/g) was revealed using a high-pressure liquid chromatogram.
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Bains A, Chawla P. In vitro bioactivity, antimicrobial and anti-inflammatory efficacy of modified solvent evaporation assisted Trametes versicolor extract. 3 Biotech 2020; 10:404. [PMID: 32903990 DOI: 10.1007/s13205-020-02397-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 08/13/2020] [Indexed: 11/29/2022] Open
Abstract
In the present study, modified solvent evaporation assisted methanolic Trametes versicolor extract was evaluated for its antimicrobial and anti-inflammatory efficacy. Mushroom extract showed significantly (p < 0.05) higher total phenolic content (48.71 mg/g) followed by total flavonoid content (13.13 mg/g), ascorbic acid content (11.03 mg/g), β-carotene content (8.34), and lycopene content (6.85). Fourier transform infrared spectroscopy revealed the functional groups of the observed bioactive compounds, while HPLC chromatogram showed significantly (p < 0.05) higher gallic acid content (45.72 mg/g) as compared to rutin content (12.50 mg/g). Statistically, mushroom extract and artificial antioxidant (BHA) showed a non-significant (p < 0.05) difference in terms of percentage inhibition during DPPH and N2O2 scavenging assay. During the time-kill kinetics, the mushroom extract significantly inhibited the growth of S. aureus in comparison with the growth of P.aeruginosa, K. pneumonia, and E.coli. Mushroom extract showed effective anti-inflammatory activity during membrane stabilization (33.71-73.24%) and protein denaturation (23.11-74.56%) assays.
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Affiliation(s)
- Aarti Bains
- Department of Biotechnology, Chandigarh Group of Colleges Landran, Mohali, 140307 Punjab India
| | - Prince Chawla
- School of Agriculture, Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411 Punjab India
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Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3081-3090. [PMID: 32624610 DOI: 10.1007/s13197-020-04341-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2020] [Accepted: 03/11/2020] [Indexed: 01/18/2023]
Abstract
Obesity is a serious health problem for all age groups and it also promotes Type 2 diabetes, cardiovascular diseases, cancer and hypertension. Herbs are used for the weight reduction from ancient times, therefore, 12 herbs viz. Betula utilis, Bunium periscum, Angelica glauce, Saussurea lappa, Podophyllum hexandrum, Bergenia ciliate, Rumex acetosa, Aconitum heterophyllum, Centella asiatica, Andrographis paniculata, Dactylorhiza hatagirea and Bauhina variegate were selected as per literature. Rumex acetosa roots showed the highest extraction rate (39.5%), while C. asiatica leaf showed lowest extraction rate (1.25%) as compared to other herbs. As well, S. lappa leaf extract (396.52 mg GAE/g), R. acetosa root extract (181.5 mg QE/g), and B. ciliate leaf extract (79.19%) showed significantly higher Total Phenolic Content, Total Flavonoid Content and antioxidant activity, respectively. Furthermore, lipase and amylase inhibition activity and IC50 value of herb extract were higher in S. lappa root extract (75.75%, 75.41% and 62.47, 61.37, respectively). Bauhina variegate leaf extract showed a significantly higher glucose level, percentage of glucose movement (1.446 mg/dL and 63.85%) and (0.938 mg/dL and 76.55%). Based upon these experiments, 5 herbs were selected and different formulations were prepared and out of these, F3 herb formulation showed higher lipase and amylase inhibition activity (81.75% and 70.66%) and therefore, F3 herbal formulation was selected for treatment of obesity.
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Mehra R, Kumar H, Kumar N, Kaushik R. Red rice conjugated with barley and rhododendron extracts for new variant of beer. Journal of Food Science and Technology 2020; 57:4152-4159. [PMID: 33071336 DOI: 10.1007/s13197-020-04452-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2020] [Accepted: 04/15/2020] [Indexed: 11/25/2022]
Abstract
This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market.
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Affiliation(s)
- Rahul Mehra
- Amity Institute of Food Technology, Amity University, Jaipur, Rajasthan India
- School of Bioengineering and Food Technology, Shoolini University, Solan, HP India
| | - Harish Kumar
- Amity Institute of Food Technology, Amity University, Jaipur, Rajasthan India
| | - Naveen Kumar
- Amity Institute of Food Technology, Amity University, Jaipur, Rajasthan India
| | - Ravinder Kaushik
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh 201313 India
- School of Bioengineering and Food Technology, Shoolini University, Solan, HP India
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21
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Zhao B, Deng J, Li M, Li H, Gong H, Zhang Y, Chen Z. Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends. Cereal Chem 2020. [DOI: 10.1002/cche.10276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Jiawen Deng
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Mingyue Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Hua Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Haodi Gong
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yan Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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22
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Gum arabic capped copper nanoparticles: Synthesis, characterization, and applications. Int J Biol Macromol 2020; 146:232-242. [DOI: 10.1016/j.ijbiomac.2019.12.260] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 11/20/2019] [Accepted: 12/30/2019] [Indexed: 11/20/2022]
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Nagraik R, Kaushal A, Gupta S, Dhar P, Sethi S, Kumar D. Optimized DNA-based bioassay for Leptospira interrogans detection: a novel platform for leptospirosis diagnosis. 3 Biotech 2019; 9:284. [PMID: 31245248 DOI: 10.1007/s13205-019-1815-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Accepted: 06/17/2019] [Indexed: 12/12/2022] Open
Abstract
An optimized DNA-based bioassay for Leptospira interrogans detection has been developed. Electrochemical studies of the developed biosensor were done using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Surface characterization of the biosensor was done using scanning electron microscopy (SEM). The biosensor showed specificity to L. interrogans as determined by specificity studies. The sensitivity of the biosensor was 264.5 µA/cm2/ng and lower limit of detection (LOD) was 0.015 ng/6 µl using CV. The biosensor was also validated with serum samples spiked with single-stranded leptospiral DNA. The developed biosensor also showed good stability for a period of 6 months at 4 °C as shown by the DPV analysis.
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