Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions

The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time-temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.

Screening of Natural Antivirals Against COVID 19 Pandemic- A Compilation of Updates

Background:

Coronavirus disease 2019 (COVID-19), named by WHO, is a public health disaster of the third millennium. This acute respiratory distress syndrome (ARDS) has severe complications like pneumonitis, respiratory failure, shock, multi-organ failure, and finally, death. Despite repurposing of broad-spectrum antivirals, vaccinations, use of mask sanitizers, social distancing, intermittent lockdowns and quarantine, long-term protection or eradication of coronavirus is yet to be achieved.

Objectives:

This comprehensive review makes a compilation of updates on the screening and evaluation of natural antivirals that are found to show anti-COVID potency.

Methods:

Literature mining was done in phytotherapy and food research journals, Pubmed, Scopus, Elsevier for collection of latest research updates focusing on screening and evaluation of anti-COVID natural antivirals.

Results:

In silico molecular docking studies have screened several phytochemicals and food bioactive principles with significant potencies against the corona virus. The anti-COVID potency of the phytochemicals is mostly by restricting the action of enzymes like the main protease (Mpro), 3-chymotrypsin like protease (3CLpro), spike proteins, papain-like protease (ACE2). Free radical scavenging, anti-inflammatory effect, DNA inhibition, prevention of viral attachment, and its penetration into the host body, inhibiting viral replication are other associated mechanisms of bioactive compounds present in plants, vegetables, fruits, spices and marine alga. Different formulations of Ayurveda, Siddha, Unani have shown their ameliorative effects. Many formulations of Traditional Chinese Medicine are under clinical trials.

Conclusions:

The immense potencies of bioactives that are omnipresent need to be properly utilized for immune-boosting and combat this deadly virus naturistically.

Influence of Heating on the Physico-Biochemical Attributes of Milk

Background:

Milk, the fluid secreted by the female of all mammalian species, fulfills the complete nutritional and energy requirements. Being enriched in physiologically important proteins and peptides, enzymes, enzyme inhibitors, immunoglobulins, growth factors, hormones, and antibacterial agents, milk is a single balanced diet. Milk can be converted to different dairy items that occupy an important place in confectioneries and beverages, and thus are subjected to various processing conditions.

Objective:

This review aims to discuss how the processing conditions affect the physico-biochemical and nutritional attributes of milk protein and also influence its functionality with a major focus on heating or thermal treatment.

Methods:

Detailed literature surveys with keywords ‘thermal effect of milk proteins’, ‘dairy chemistry’, ‘Maillard reaction’, have been done in food science, food chemistry, dairy science, functional foods journals, PubMed and Scopus for gathering information on thermal effects on milk proteins. Out of 25 shortlisted review and research articles, 20 most relevant ones were cited and enlisted as references.

Results:

Due to thermal treatment during dairy processing, the chemical characteristics of milk proteins are altered because of chemical changes like glycation, aggregation and denaturation. Chemical modifications influence the functionality, digestibility and nutritional quality of milk proteins.

Conclusion:

Novel milk processing technologies viz. ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration and ultrasound find applications in dairy processing. Such non-thermal technologies do not involve heat to kill the microbes; thus reducing the detrimental effect of conventional heat treatments on milk quality.

Micronutrient Fortification in Foods and Soy Milk, Plant Based Milk Substitute, as a Candidate Vehicle

Background:

Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for a successful fortification.

Objective:

Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, plant based milk substitute as a candidate vehicle for fortification.

Methods:

Methods: Literature mining was done in food research journals, Pubmed, Scopus for collection of adopted fortification strategies and preferred vehicles for fortification.

Results:

Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lacto-vegetarians and especially those with bovine milk allergy and lactose intolerance. This plant-based milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro-and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants.

Conclusion:

Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, promoting public awareness about the need of fortification are other necessary requisites.

Retraction notice to "Studies on survivability, storage stability of encapsulated spray dried probiotic powder" [Curr. Res. Food Sci. 3 (2020) 235-242]

[This retracts the article DOI: 10.1016/j.crfs.2020.09.001.].

Development of a system to measure color in fresh and microwave dried banana slices

The main focus of this study was to develop and calibrate a computerized image analysis system in order to measure the color of banana (Musa Cavendish) under microwave treatment. Bananas were cut into 2 mm slice thickness and dried at two different microwave power level; 540 W and 180 W. An algorithmic was developed which converted RGB color value from a color image into CIE L*a*b* values very well (Error_L* = 2.163%, Error_a* = 4.458%, Error_b* = 5.224%). Once the calibration is completed, it was applied to measure the color change in the banana slice during drying. The value of L* decreased from 89.01 to 71.17 and from 82.60 to 72.53 for both microwave treated samples suggesting browning is taking place during the drying operation. The value of a* increased from - 0.80 to 11.50 and from - 3.90 to 5.18 for 540 and 180 W microwave treated banana slices respectively suggesting tendency of redness increased. The same type of increment was observed for b* value. It changed from 36.46 to 60.51 and 34.02 to 72.82 for 540 and 180 W microwave treated banana slices, respectively. Artificial Neural Network (ANN) modeling was used for prediction of the developed CVS's values.

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana (Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12-21.15 g H2O/100g dry weight, and 116 s-353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% maltodextrin and varied concentrations of gum arabic. The effects of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency, physical properties, and morphology were studied. For all the tested formulae, the moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12 to 21.15 g H2O per 100 g dry weight, and 116 s to 353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin show structural stability during spray drying. The encapsulated probiotic cells exhibited better viability of 4.03, 4.68, and 5.34 log CFU g-1 after 3 h of exposure to a simulated gastric fluid (SGF) solution at pH levels of 1, 1.5, and 2, respectively, compared to free cells. The viability of encapsulated cells stored for 12 weeks under refrigerated conditions (4 °C) and at room temperature (25 °C) was found to be 6.05 log CFU g-1 and 1.24 log CFU g-1, respectively.

Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

A critical review of analytical methods for determination of curcuminoids in turmeric

Turmeric (Curcuma longa) is one of the most important ingredients in Indian and Chinese cuisine. Curcuminoids and volatile oils present in turmeric are known for their functional and nutraceutical properties. Health benefits attributed to curcuminoids have resulted in their wide utilization in food and pharmaceutical formulations. Therefore, characterization and estimation of the curcuminoids in fresh/dry turmeric, food and nutraceutical products are essential for their quality control during processing and storage. To meet the demand for analytical methods of curcuminoids, several methods have been developed for their quantification in turmeric powder and food formulations. In the present review, various analytical methods (spectrophotometric, chromatographic, capillary electrophoresis and biosensor techniques) which are used for monitoring curcuminoids have been thoroughly summarized and discussed. The spectrophotometric method is not useful when individual components of curcuminoids are required. Mobile phase optimization, the broadness of spots, plate-to-plate variations are significant limitations for TLC and HPTLC methods. Many analysts believe that HPLC method is the best choice for curcuminoids determination because of its rapid analysis. Spectrofluorimetry and Electrochemical methods are the more advanced methods with high sensitivity as well as rapid analysis. However, the selection of analytical method for curcuminoids analysis depends on the type of sample matrix, purpose of the analysis and limit of detection and limit of quantitation of the method.

Determination of immune status in dogs against CPV-2 by recombinant protein based latex agglutination test

Canine parvoviral enteritis is a highly contagious viral illness caused by canine parvovirus-2 (CPV-2) which affects puppies of mainly 6-20 weeks of age. Vaccination is pivotal in preventing and controlling CPV-2 infection. Determination of antibody status is a critical determinant for successful vaccination. The hemagglutination inhibition (HI) test is 'gold standard' test for quantification of antibodies specific to CPV-2, although the execution of this test is not feasible under field conditions. The present study was undertaken to develop a point of care testing to determine immune status prior to CPV-2 vaccination or to detect seroconversion in immunized dogs by latex agglutination test (LAT) using recombinant antigen. Truncated portion of VP2 protein (tVP2) of CPV-2 was selected on the basis of antigenic indices, overexpressed the recombinant protein in E. coli system and was subsequently used in development of LAT. A total of 59 serum samples obtained from vaccinated (n = 54) and healthy unvaccinated (n = 5) dogs were tested. The positivity was observed in 85% (46/54) of these dogs with varying agglutination pattern. The overall sensitivity and specificity of latex agglutination test in comparison to HI test was recorded as 90% and 88% respectively with an agreement value of 90% (CI = 95%).

Modeling of gas transmission properties of polymeric films used for MA packaging of fruits

High value fruits namely, apple (cv. Royal Delicious), guava (cv. Baruipur) and litchi (cv. Shahi) harvested at their commercial maturity were considered for MA packaging to enhance storage life. Polymeric films namely LDPE, BOPP, PVC, PVDC of different thickness were used for MA packaging study and various film characteristics such as gas transmission rates, water vapour transmission rate, clarity, strength and durability were evaluated. Mathematical model was developed based on Arrhenius type equation to predict gas transmission rate (GTR) and the developed model was found to be very good fit with the mean relative deviation modulus value quite less than 10 %. The GTR of the films increased with the increase in storage temperature and the magnitude of the increase varied with the film type and thickness. Regression models have been suitably developed to predict the oxygen transmission rate and carbon dioxide transmission rate of selected polymeric films and combined film laminates as a function of temperatures. Since, none of the individual films could meet the gas transmission requirements of MAP for selected fruits, two different films were tailored to form laminates that sufficed the requirements for prolonged storage with maintaining original quality.

Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O2 and CO2 in a package is achieved by matching film permeation rates for O2 and CO2 with respiration rate of the packaged product. A mathematical model for MAP of fresh fruits applying enzyme kinetics based respiration equation coupled with the Arrhenious type model was developed. The model was solved numerically using MATLAB programme. The model was used to determine the time to reach to the equilibrium concentration inside the MA package and the level of O2 and CO2 concentration at equilibrium state. The developed model for prediction of equilibrium O2 and CO2 concentration was validated using experimental data for MA packaging of apple, guava and litchi.

Piper nigrum and piperine: an update

Black pepper (Piper nigrum L.) is a very widely used spice, known for its pungent constituent piperine. However, in addition to its culinary uses, pepper has important medicinal and preservative properties, and, more recently, piperine has been shown to have fundamental effects on p-glycoprotein and many enzyme systems, leading to biotransformative effects including chemoprevention, detoxification, and enhancement of the absorption and bioavailability of herbal and conventional drugs. Based on modern cell, animal, and human studies, piperine has been found to have immunomodulatory, anti-oxidant, anti-asthmatic, anti-carcinogenic, anti-inflammatory, anti-ulcer, and anti-amoebic properties. In this review, the chemical constituents, biological activities, effects of processing, and future potential of black pepper and piperine have been discussed thoroughly.

Characterization of excretory-secretory antigens of adult Toxocara canis by western blotting

Toxocara canis is one of the most common helminth worm of dogs which continues to stimulate both public health concern alongside the higher scientific interest. It may cause visceral and ocular damage in humans especially in children. The identification of specific antigens of T. canis is important so as to develop better diagnostic techniques. Excretory-secretory (ES) antigens were prepared by culturing the adult T. canis worms in RPMI 1640 medium without serum supplementation followed by ammonium sulphate precipitation. These antigens were separated using sodium dodecyl sulphate-electrophoresis (SDS-PAGE). Recovered proteins ranged from 30 to 384 kDa. The specific reactivity of the T. canis excretory-secretory (TC-ES) proteins was checked by western blotting. The immuno-reactivity of the naturally infected dog sera with the TC-ES antigens showed five bands at 43, 57,105, 139 and 175 kDa. The immuno-reactivity of the hyper immune serum raised in rabbits against TC-ES antigens was observed with ten polypeptides of 21, 25, 30, 37, 45, 50, 57, 69, 77 and 105 kDa. Common antigens band were observed at 57 and 105 KDa. These antigens merit further evaluation as candidate for use in diagnosis of toxocariasis in humans and adult dogs.

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv. Baruipur) a total of 13 variables were considered. The independent variables includes: weight of fruits, surface area of packaging film, free volume of the package, thickness of the film and permeabilities of film to O2 and CO2 gas. The fixed variables considered were: the surrounding gas composition and temperature, the respiration rates for O2 consumption and CO2 evolution, and the equilibrium gas compositions to be attained in the package so that the fruit's shelf-life is extended. Two types of MA packages, having package size of 19 cm × 19 cm for a fill weight of 1,000 ± 100 g were developed. Packages were designed to accommodate a fill weight range of 0.90-1.10 kg. Various package parameters were optimized to facilitate establishment of dynamic equilibrium at target levels of O2 and CO2 concentration in the package. The storage study of MA packages was performed at 10, 15, 20 and 25 °C temperatures. The performance of film packages was evaluated for their ability to establish equilibrium at target levels and to extend the shelf life of the packaged fruit. The MA packaging system increased the shelf life of guava by 128-200 % compared to the unpacked fruits at various storage temperatures with a quality comparable with the freshly harvested commodity.

An enzyme-linked immunosorbent assay (ELISA) to measure growth hormone level in serum and milk of buffaloes (Bubalus bubalis)

An indirect Sandwich ELISA to measure growth hormone level in serum and milk of buffaloes was developed. The assay was based on purified anti rbST IgG raised in rabbits and chicken and rabbit anti chicken IgG horseradish peroxidase. The assay was validated in terms of sensitivity, specificity, precision and recovery. Parallelism was demonstrated between the standard curve and serially diluted serum, milk and pituitary derived growth hormone. Sensitivity of the assay was 0.1 ng/ml. Recovery of exogenous bovine somatotropin from serum and milk ranged from 90 to 102% and 96 to 108% respectively. The intra and inter assay variations to measure growth hormone in serum and milk were 3.36 to 8.81% and 6.01 to 12.31% respectively. Statistical analysis for parallelism and cross-reactivity of rbST with serum of other species confirmed the reproducibility of the assay.

Acellular dermal graft for repair of abdominal wall defects in rabbits

Sixteen clinically healthy New Zealand white rabbits of either sex were divided into 2 equal groups (I and II) of 8 animals each. Under thiopental sodium (2.5%) anaesthesia a 2 x 3 cm full-thickness abdominal wall defect in the mid-ventral abdominal wall was created and repaired with an acellular dermal graft (ADG) in all the animals of group I (test group). In animals of group II (control group) a full-thickness linear midline abdominal muscular wall incision was made and repaired with a continuous suture pattern using 2-0 nylon.

Mycobacterium bovis AN5 antigens vary in their ability to induce nitric oxide production in blood monocytes of experimentally infected cattle

Reactive nitrogen intermediates (RNI) are the principal effector molecules of activated monocyte/macrophage populations, responsible for killing and inhibiting the growth of virulent mycobacteria. In vitro nitrite production by blood monocytes of cattle inoculated with live Mycobacterium bovis AN5 was assessed from 0 day through 45 weeks post inoculation (PI). High in vitro nitrite production was observed at the 8th and 12th weeks PI in sensitized cattle but reactivity had fallen by the 20th week PI. To assess the in vitro nitrite producing ability of monocytes induced by individual polypeptides within culture filtrate antigens (CFA) of M. bovis AN5, cellular blotting was performed using peripheral blood mononuclear cells (PBMC) at the 12th week PI. It was observed that polypeptides of MW 70, 65, 60, 25, 24 and 22 kDa of CFA induced high nitrite production by blood monocytes while many polypeptides had little or no effect.

Avian reovirus induces an inhibitory effect on lymphoproliferation in chickens

The cellular immune responses of chickens inoculated with the vaccine strain S-1133 and/or a field isolate VA-1 of avian reovirus (ARV) were studied. Both strains of virus caused inhibition of the phytohaemagglutinin (PHA)-induced lymphoproliferative response of peripheral blood mononuclear cells (PBMC) and splenic mononuclear cells (SMC) during the initial stage from day 4 up to day 10 post-inoculation (PI), with a later return to the normal value. The inhibition in the PHA-induced lymphoproliferation of SMC could be partially overcome by depletion of adherent cells. The supernatant of the PHA-stimulated SMC culture was also checked in vitro for the presence of suppressive factor(s) produced in response to ARV infection. The culture supernatant from chickens at day 5 PI caused significant inhibition of the PHA-induced lymphoproliferation of control birds, suggesting the presence of suppressive factor(s). ARV infection also significantly inhibited IL-2 production on day 5. There was a significant increase in nitric oxide production by the splenic mononuclear cells of chickens inoculated with either strain of ARV.

Biochemical changes in progressive muscular dystrophy, XVI. Effect of glutamic acid, aspartic acid and glycine on the amino acid content of skeletal muscle of dystrophic mice

The effect of exogenous administration of glutamic acid (GL), aspartic acid (A) and glycine (G) on individual amino acids in the free amino acid pool was studied in skeletal muscles of 60- to 70-day-old normal (N) and dystrophic (D) mice. Both N and D mice received either 0.25 ml of saline (S) or 250 mg/kg weight of GL, A or G in 0.25 ml S subcutaneously for 13 days. GL, A, G or S did not cause any significant changes in the body and skeletal muscle weights of either group. Most of the individual amino acids were increased in skeletal muscles of GL-treated mice and were decreased in A- or G-treated animals compared to S administration in the N group. The picture was more dramatic in the D group: GL-induced amino acid elevations were more pronounced than the values of N- or S-treated D controls. A and G elicited amino acid increases in D mice compared to their S-treated counterparts. Most of the individual amino acids in skeletal of the D group were decreased relative to N mice after S, GL or A administration. This was evident when the D/N ratio was calculated for S, GL and A. The situation was very different after G administration since of the individual amino acids were augmented in the skeletal muscle of D mice compared to N animals.(ABSTRACT TRUNCATED AT 250 WORDS)