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Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
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Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
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2
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Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
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Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
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3
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Alam M, Malakar S, Pant K, Dar BN, Nanda V. Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix. FOOD SCI TECHNOL INT 2023:10820132231219715. [PMID: 38099822 DOI: 10.1177/10820132231219715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.
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Affiliation(s)
- Masud Alam
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Kirty Pant
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
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Bhat ZF, Bhat HF, Manzoor M, Proestos C, Hassoun A, Dar BN, Aadil RM, Aït-Kaddour A, Bekhit AEDA. Edible packaging systems for enhancing the sensory quality of animal-derived foods. Food Chem 2023; 428:136809. [PMID: 37433253 DOI: 10.1016/j.foodchem.2023.136809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/13/2023]
Abstract
Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India.
| | - Hina F Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India.
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Zografou, Greece.
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia F-62200, Boulogne-sur-Mer, France.
| | - B N Dar
- Department of Food Technology, IUST, J&K, India
| | - Rana M Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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5
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Echegaray N, Goksen G, Kumar M, Sharma R, Hassoun A, Lorenzo JM, Dar BN. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37114905 DOI: 10.1080/10408398.2023.2202256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
- Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
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6
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Sofi SA, Ahmed N, Farooq A, Rafiq S, Zargar SM, Kamran F, Dar TA, Mir SA, Dar BN, Mousavi Khaneghah A. Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Sci Nutr 2022; 11:2256-2276. [PMID: 37181307 PMCID: PMC10171551 DOI: 10.1002/fsn3.3166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/18/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022] Open
Abstract
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.
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Affiliation(s)
- Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir India
| | - Naseer Ahmed
- Department of Food Technology DKSG Akal College of Agriculture Eternal University Baru Sahib Himachal Pradesh India
| | - Asmat Farooq
- Division of Biochemistry Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Jammu Chatha Jammu and Kashmir India
- Proteomics Laboratory, Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Jammu and Kashmir India
| | - Shafiya Rafiq
- School of Science, Parramatta Campus Western Sydney University Penrith New South Wales Australia
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Jammu and Kashmir India
| | - Fozia Kamran
- School of Science, Parramatta Campus Western Sydney University Penrith New South Wales Australia
| | - Tanveer Ali Dar
- Department of Clinical Biochemistry University of Kashmir Hazratbal, Srinagar India
| | - Shabir Ahmad Mir
- Department of Food Science & Technology Govt. College for Woman Srinagar India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute Warsaw Poland
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Khan ZS, Sodhi NS, Fayaz S, Wani SA, Bhat MS, Mishra HN, Bakshi RA, Dar BN, Dhillon B. Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zakir Showkat Khan
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | | | - Shemilah Fayaz
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | - Sajad Ahmad Wani
- Department of Food Technology Islamic University of Science & Technology Kashmir India
| | - Mohmad Sayeed Bhat
- Department of Food Engineering & Technology Institute of Chemical Technology Mumbai India
| | - H. N. Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India
| | - Rayees Ahmad Bakshi
- Department of Food Technology, GNDU Amritsar Punjab India
- Department of Food Science & Technology University of Kashmir India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science & Technology Kashmir India
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Sharma N, Kaur G, Sharma S, Dar BN. Effect of turmeric powder, curcumin essential oil and curcumin loaded nanoemulsions on stability, total phenolic content, cooking quality and cytotoxicity of pasta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Neha Sharma
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Gurkirat Kaur
- Electron Microscopy & Nanoscience Lab Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Kashmir India
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9
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Rather JA, Majid SD, Dar AH, Amin T, Makroo HA, Mir SA, Barba FJ, Dar BN. Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder. Front Nutr 2022; 9:895197. [PMID: 35757259 PMCID: PMC9226779 DOI: 10.3389/fnut.2022.895197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open
Abstract
The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.
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Affiliation(s)
- Jahangir A Rather
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Syed Darakshan Majid
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Tawheed Amin
- Department of Food Science and Technology, SKUAST-K, Srinagar, India
| | - H A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, Srinagar, India
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar BN, Sunooj KV, Khaneghah AM. Recent advancements in the development of multigrain bread. Cereal Chem 2022. [DOI: 10.1002/cche.10578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and TechnologyGovernment College for Women, M. A. RoadSrinagarJammu and KashmirIndia
| | - Saqib Farooq
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - Manzoor Ahmad Shah
- Department of Food Science and TechnologyGovernment Degree College for WomenAnantnagJammu and KashmirIndia
| | - Sajad Ahmad Sofi
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - B. N. Dar
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | | | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute36 Rakowiecka St., 02‐532WarsawPoland
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11
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Bakshi RA, Aslam A, Khan ZS, Fayaz S, Dar BN. Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions. Food Sci Nutr 2022; 10:1685-1693. [PMID: 35702308 PMCID: PMC9179133 DOI: 10.1002/fsn3.2239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/17/2021] [Accepted: 02/28/2021] [Indexed: 11/13/2022] Open
Abstract
The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior of different apple sauce cultivars was studied. Analytical determinations were made after 0, 15, 30, and 45 days at both refrigerated and ambient conditions. The observed range of TSS was 30 to 30.14˚brix for refrigerated and 27.4 to 30.7˚brix for sauces stored at ambient storage conditions.. The pH decreased during the overall storage period from 4.07 to 3.96 in refrigerated samples, while as pH decreased from 4.06 to 3.92 in ambient stored samples. Rheological properties of sauces were evaluated using a parallel plate rheometer that showed the storage modulus, Gʹ higher than the loss modulus, G″ for all the sauce samples indicating the dominance of the elastic behavior. The viscosity decreased with an increase in the shear rate for both, refrigerated and ambient stored sauce samples at the end of the storage period. Organoleptic characteristics (taste, color, aroma, and appearance) were examined by a semi‐trained panelist using 5 point hedonic scale. The sauce samples from Mollies Delicious and Chamure apple cultivars showed the highest acceptance.
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Affiliation(s)
- Rayees Ahmad Bakshi
- Department of Food Science & Technology University of Kashmir Srinagar Jammu and Kashmir India
| | - Afra Aslam
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - Zakir S Khan
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - Shumaila Fayaz
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - B N Dar
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
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12
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Rafiq S, Sofi SA, Kaul R, Dar BN. Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties and storage stability of traditional wheat‐based Soup sticks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafiya Rafiq
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Rajkumari Kaul
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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13
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Allai FM, Dar BN, Gul K, Adnan M, Ashraf SA, Hassan MI, Pasupuleti VR, Azad ZRAA. Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization. Front Nutr 2022; 9:870819. [PMID: 35464008 PMCID: PMC9024333 DOI: 10.3389/fnut.2022.870819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 03/01/2022] [Indexed: 11/24/2022] Open
Abstract
This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5-17.5%) and walnut grits (2.5-12.5%) were incorporated at varying levels to prepare PCB. The PCB was evaluated for its nutritional, color, textural (both three-point bending test and TPA), antioxidant activity, and sensory attributes. The flexural modulus, rupture stress, and fracture strain of PCB increased with the incorporation of a higher proportion of date paste. The protein and fiber content in PCB increased from 7.74 to 9.13% and 4.81 to 5.59% with the incorporation of walnut grits and date paste, respectively. The DPPH, total phenolic content, and water activity of PCB were determined, which progressively enhanced with increased levels of walnut grits and date paste. The correlation between sensory attributes and instrumental texture on PCB was also investigated. The correlation results showed a significant (p < 0.05) positive correlation between texture analysis and sensory hardness, springiness, adhesiveness, and negatively correlated to instrumental and sensory cohesiveness. For sensorial attributes, all PCB samples presented average scores of 7/10 and 4/5 for buying intention. Therefore, whole grain extrudates, date paste, and walnut grits can be efficiently used to develop PCB with improved nutritional, nutraceutical, and economic values.
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Affiliation(s)
- Farhana Mehraj Allai
- Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Science, University of Hail, Hail, Saudi Arabia
| | - Md Imtaiyaz Hassan
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India
| | - Visweswara Rao Pasupuleti
- Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, University Malaysia Sabah, Kota Kinabalu, Malaysia
- Department of Biochemistry, Faculty of Medicine and Health Sciences, Abdurrab University, Pekanbaru, Indonesia
- Centre for International Collaboration and Research, Reva University, Rukmini Knowledge Park, Bangalore, India
| | - Z. R. A. A. Azad
- Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India
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14
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Khalid Muzaffar, Sofi SA, Makroo HA, Darakshan Majid, Dar BN. Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods-A comprehensive review. J Food Biochem 2022; 46:e14132. [PMID: 35342961 DOI: 10.1111/jfbc.14132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 02/02/2022] [Accepted: 02/15/2022] [Indexed: 12/20/2022]
Abstract
Indian gooseberry/Amla (Emblica officinalis Gaertn. syn. Phyllanthus emblica L) has an amazing nutritional profile and is a reservoir of biologically active compounds which have potential health benefits and are regarded as a remedy for lethal diseases. The unique features of amla, conferred by their bioactive components, have extended future prospects about their usage for useful effects on human nutrition and health globally. With the rapidly growing popularity of this unique therapeutic fruit, it is important to have comprehensive knowledge of this fruit. The current review article presents the nutritional profile, bioactive components, antioxidant and antimicrobial properties, and postharvest processing of amla fruit. Moreover, studies related to therapeutic properties of amla and its utilization in development of functional foods have been presented in this review. E. officinalis is a promising source of bioactive compounds which showed varied potential in the management of a number of human ailments which has been proven through various studies. Therefore, amla should be taken in the regular diet, thereby utilizing its potential health benefits. PRACTICAL APPLICATIONS: Amla (Indian gooseberry), as source of natural bioactive compounds, has a great potential application in improving the status of human nutrition and health. The utilization of amla extract has various biological effects, like antimicrobial, antioxidant, gastroprotective, anticancer, hepatoprotective, cardioprotective, radioprotective, anti-inflammatory, antidiabetic, neuroprotective, and immunomodulatory effect, owing to its bioactive components. The use of amla extract has recently increased in food, pharmaceutical, and cosmetic products to replace synthetic antioxidants which have inherent harmful health effects. The review report will provide information on bioactive components, therapeutic properties, utilization of amla in the development of future functional foods, and postharvest processing of amla, which will provide critical information to researchers all over the world.
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Affiliation(s)
- Khalid Muzaffar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Hilal Ahmad Makroo
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Darakshan Majid
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
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15
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Ahmad Nayik G, Nanda V, Zohra B, Dar BN, Javed Ansari M, Al Obaid S, Bobis O. Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (Kashmir Valley) of India. Saudi J Biol Sci 2022; 29:767-773. [PMID: 35197743 PMCID: PMC8848130 DOI: 10.1016/j.sjbs.2021.10.049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/09/2021] [Accepted: 10/18/2021] [Indexed: 10/28/2022] Open
Abstract
In this study, the combined effect of temperature (60 to 80 °C) time (10 to 15 min.) and pH (3 to 6) was employed on the anti-oxidant potential (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity-DPPH-RSA, total phenolic content-TPC, and total flavonoid content-TFC) of wild bush Indian honey from high altitudes of Kashmir Valley by using response surface methodology (RSM). The statistical analysis showed that all the process variables had a substantial effect on the responses related to DPPH-RSA, TFC, and TPC, all of which increased as temperature and time increased. With an increase in pH, the antioxidant activity of wild bush honey was significantly decreased. The heat treatment of honey at high temperature (80 °C) was found to be more efficacious than at 70 and 60 °C, respectively. The findings showed that at higher temperature, browning pigments were formed which enhanced considerably the antioxidant activity of honey.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College Shopian, 192303, J&K, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, Distt. Sangrur, Punjab, India
| | - Beenish Zohra
- Department of Nutrition & Dietetics, Sharda University, Greater Noida, UP 201310, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, Pulwama 192122, J&K, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, UP 244001, India
| | - Sami Al Obaid
- Department of Botany & Microbiology, College of Science, King Saud University, PO Box-2455, Riyadh 11451, Saudi Arabia
| | - Otilia Bobis
- Department of Beekeeping and Sericulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
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Wani FA, Rashid R, Jabeen A, Brochier B, Yadav S, Aijaz T, Makroo HA, Dar BN. Valorisation of food wastes to produce natural pigments using non‐thermal novel extraction methods: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15267] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Faiqa A. Wani
- Department of Food Technology IUST Awantipora Kashmir 192122 India
| | - Rukhsana Rashid
- Department of Food Technology IUST Awantipora Kashmir 192122 India
| | - Abida Jabeen
- Division of Food Science and Technology SKUAST Srinagar Kashmir 190 025 India
| | - Bethania Brochier
- Escola Politécnica UNISINOS Avenida Unisinos, 950 São Leopoldo RS 93022‐750 Brazil
| | | | - Thameed Aijaz
- Department of Food Technology IUST Awantipora Kashmir 192122 India
| | - H. A. Makroo
- Department of Food Technology IUST Awantipora Kashmir 192122 India
| | - B. N. Dar
- Department of Food Technology IUST Awantipora Kashmir 192122 India
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17
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Allai FM, Azad ZRAA, Gul K, Dar BN. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Farhana Mehraj Allai
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - ZRAA Azad
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
| | - Khalid Gul
- Department of Food Process Engineering National Institute of Technology Rourekla India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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18
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Mir SA, Dar BN, Shah MA, Sofi SA, Hamdani AM, Oliveira CAF, Hashemi Moosavi M, Mousavi Khaneghah A, Sant'Ana AS. Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives. Food Chem Toxicol 2021; 148:111976. [PMID: 33422602 DOI: 10.1016/j.fct.2021.111976] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 12/27/2020] [Accepted: 12/31/2020] [Indexed: 12/20/2022]
Abstract
Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu & Kashmir, India
| | - Manzoor Ahmad Shah
- Department of Food Science & Technology, Government PG College for Women, Gandhi Nagar, Jammu, Jammu & Kashmir, India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu & Kashmir, India
| | - Afshan Mumtaz Hamdani
- Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, India
| | - Carlos A F Oliveira
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Motahareh Hashemi Moosavi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
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19
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Showkat QA, Rather JA, Abida Jabeen, Dar BN, Makroo HA, Majid D. Bioactive components, physicochemical and starch characteristics of different parts of lotus (
Nelumbo nucifera
Gaertn.) plant: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14863] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Qazi A. Showkat
- Department of Food Technology IUST Awantipora Kashmir192122India
| | | | - Abida Jabeen
- Division of Food Science and Technology SKUAST Srinagar Kashmir190025India
| | - B. N. Dar
- Department of Food Technology IUST Awantipora Kashmir192122India
| | - H. A. Makroo
- Department of Food Technology IUST Awantipora Kashmir192122India
| | - Darakshan Majid
- Department of Food Technology IUST Awantipora Kashmir192122India
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20
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Wani SM, Masoodi FA, Yousuf S, Dar BN, Rather SA. Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14887] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Sajad Mohd Wani
- Division of Food Science and Technology SKUAST Kashmir Shalimar Srinagar India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar India
| | | | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology 1‐University Avenue Awantipora Srinagar India
| | - S. A. Rather
- Department of Food Science and Technology University of Kashmir Srinagar India
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21
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Farooq S, Shah MA, Siddiqui MW, Dar BN, Mir SA, Ali A. Recent trends in extraction techniques of anthocyanins from plant materials. Food Measure 2020. [DOI: 10.1007/s11694-020-00598-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Sofi SA, Singh J, Muzaffar K, Mir SA, Dar BN. Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour. Food Measure 2020. [DOI: 10.1007/s11694-020-00485-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Gani M, Jabeen A, Majeed D, Mir SA, Dar BN. Proximate composition, mineral analysis and antioxidant capacity of indigenous fruits and vegetables from temperate region of Indian Himalayas. Food Measure 2018. [DOI: 10.1007/s11694-017-9716-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Selig MJ, Dar BN, Kierulf A, Ravanfar R, Rizvi SSH, Abbaspourrad A. Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification. Food Funct 2018; 9:2313-2319. [DOI: 10.1039/c7fo01510k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Treatment of whey protein isolate (WPI) in heated κ-carrageenan (KC) slurries with protease and/or transglutaminase modulates the appearance and strength of hydrogels formed upon cooling.
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Affiliation(s)
| | - B. N. Dar
- Department of Food Technology
- IUST
- India
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25
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Zargar B, Majeed D, Ganai SA, Mir SA, Dar BN. Effect of different processing parameters on antioxidant activity of tea. Food Measure 2017. [DOI: 10.1007/s11694-017-9664-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Nikmaram N, Dar BN, Roohinejad S, Koubaa M, Barba FJ, Greiner R, Johnson SK. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview. J Sci Food Agric 2017; 97:2681-2689. [PMID: 28230263 DOI: 10.1002/jsfa.8283] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 02/06/2017] [Accepted: 02/15/2017] [Indexed: 06/06/2023]
Abstract
Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nooshin Nikmaram
- Young Researchers and Elite Club, Islamic Azad University, Sabzevar, Iran
| | - B N Dar
- Department of Food Technology, IUST, Awantipora, Jammu and Kashmir, India
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohamed Koubaa
- Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, France
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, University of Valencia, Burjassot, València, Spain
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Stuart K Johnson
- School of Public Health, Curtin University, Perth, WA, Australia
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27
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Muzaffar K, Dar BN, Kumar P. Assessment of nutritional, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder. Food Measure 2017. [DOI: 10.1007/s11694-016-9444-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Amin T, Naik HR, Hussain SZ, Rather AH, Murtaza I, Dar BN. Structural properties of high-protein, low glycaemic index (GI) rice flour. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2016.1252391] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Tawheed Amin
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - H. R. Naik
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Syed Zameer Hussain
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - A. H. Rather
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Imtiyaz Murtaza
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, Srinagar, Jammu and Kashmir, India
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29
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Dar BN, Sharma S, Nayik GA. Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. Food Measure 2016. [DOI: 10.1007/s11694-016-9360-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Kaur G, Sharma S, Singh B, Dar BN. Comparative Study on Functional, Rheological, Thermal, and Morphological Properties of Native and Modified Cereal Flours. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2015.1089892] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Gurkirat Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, J & K, India
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Singh G, Kumar A, Kumbhar BK, Dar BN. Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer. J Food Sci Technol 2015; 52:709-19. [PMID: 25694679 DOI: 10.1007/s13197-013-1049-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2013] [Accepted: 06/04/2013] [Indexed: 11/28/2022]
Abstract
Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemented paneer. The ingredients were chosen for low-fat fibre- supplemented paneer to reduce the cost and calorie content besides providing the functional benefits. Optimization of ingredients was carried out in terms of independent variables viz wheat bran (0.4-0.8 %), maltodextrin (1-5 %), coagulation temperature (60-80 °C) and amount of citric acid solution (150-210 ml). Response Surface Methodology (RSM) was used to design the experiments and to select the optimum levels of ingredients. Paneer was made by using different levels of ingredients by coagulating hot milk using citric acid solution followed by pressing and dipping in chilled water for texturization. These parameters were evaluated in terms of physico-chemical parameters viz water activity, pH and acidity. Instrumental texture profile analysis (TPA) of paneer during optimization trials was done using TAXT 2i Texture Analyzer. The textural responses namely hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were measured via Texture Analyzer. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of paneer samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. Full second order polynomial was developed to predict each response. All the textural and sensory responses were statistically analysed.
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Affiliation(s)
- G Singh
- Department of Food Science and Technology, GBPUAT Pant Nagar, Pantnagar, Uttrakhand 263145 India
| | - A Kumar
- Department of Food Science and Technology, GBPUAT Pant Nagar, Pantnagar, Uttrakhand 263145 India
| | - B K Kumbhar
- Department of Post Harvest Process and Food Engineering, GBPUAT Pant Nagar, Pantnagar, Uttrakhand 263145 India
| | - B N Dar
- Department of Food Science & Technology, PAU, Ludhiana, Punjab 191141 India
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Sharma S, Kaur S, Dar BN, Singh B. Storage stability and quality assessment of processed cereal brans. J Food Sci Technol 2014; 51:583-8. [PMID: 24587536 DOI: 10.1007/s13197-011-0537-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2011] [Accepted: 09/08/2011] [Indexed: 11/30/2022]
Abstract
Quality improvement of cereal brans, a health promoting ingredient for functional foods is the emerging research concept due to their low shelf stability and presence of non-nutrient components. A study was conducted to evaluate the storage quality of processed milling industry byproducts so that these can be potentially utilized as a dietary fibre source. Different cereal brans (wheat, rice, barley and oat) were processed by dry, wet, microwave heating, extrusion cooking and chemical methods at variable conditions. Processed brans were stored in high density polyethylene (HDPE) pouches at ambient and refrigeration temperature. Quality assessments (moisture, free fatty acids, water activity and physical quality) of brans were done up to six months, at one month intervals. Free fatty acid content, moisture and water activity of the cereal brans remained stable during the entire storage period. Among treatments, extrusion processing is the most effective for stability. Processing treatments and storage temperature have the positive effect on extending the shelf life of all cereal brans. Therefore, processed cereal brans can be used as a dietary fortificant for the development of value added food products.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004 India
| | - Satinder Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004 India
| | - B N Dar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004 India
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Kaur S, Sharma S, Singh B, Dar BN. Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans. J Food Sci Technol 2013; 52:1670-6. [PMID: 25745239 DOI: 10.1007/s13197-013-1118-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2013] [Accepted: 07/18/2013] [Indexed: 12/22/2022]
Abstract
The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high concentration of phytic acid, polyphenols, oxalates and trypsin inhibitors. Extrusion cooking was found effective in reduction of these antinutritients. Extrusion processing reduced the phytic acid by 54.51 %, polyphenol by 73.38 %, oxalates by 36.84 %, and trypsin inhibitor by 72.39 %. The heat treatment caused the highest reduction in polyphenols followed by trypsin inhibitors, phytic acid and oxalates. The highest reduction in antinutrients was observed at 140 °C and 20 % moisture content. Bulk density increased significantly compared to raw brans and increase in redness and decrease in yellowness of brans was observed after extrusion treatment.
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Affiliation(s)
- Satinder Kaur
- Department of Food Science and Technology, PAU, Ludhiana, India
| | - Savita Sharma
- Department of Food Science and Technology, PAU, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, PAU, Ludhiana, India
| | - B N Dar
- Department of Food Technology, IUST, Awantipora, J and k India
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Abstract
Reduction of various antinutritional factors in cereal brans by different treatments (microwave heating, dry heating and wet heating) were studied. There was significant difference (p ≤ 0.05) in reduction of antinutritional factors of treated cereal brans except for dry heating at low temperature. Microwave heating at 2450 MHz for 2.5 min resulted in 53.85%, 57.21%, 65.00% and 100% reduction in phytic acid, polyphenols, oxalates and saponins, respectively. Wet heating resulted in maximum reduction in trypsin inhibitor activity (83.07%) at 110 °C for 25 min. Processing treatment resulted in increase in bulk density and slight darkening of the brans. The most effective method of detoxifying most of the toxicants was microwave heating for 2.5 min, and therefore it could be exploited for making treated brans an ideal source for potential food application.
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Affiliation(s)
- Satinder Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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