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Dhandwal A, Bashir O, Malik T, Salve RV, Dash KK, Amin T, Shams R, Wani AW, Shah YA. Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. Environ Sci Pollut Res Int 2024:10.1007/s11356-024-33431-6. [PMID: 38710849 DOI: 10.1007/s11356-024-33431-6] [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] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.
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Affiliation(s)
- Akhil Dhandwal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Tanu Malik
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rahul Vinayak Salve
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ab Waheed Wani
- Department of Horticulture, Lovely Professional University, Phagwara, Punjab, India
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
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2
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Sachdeva S, Bhatia S, Al Harrasi A, Shah YA, Anwer K, Philip AK, Shah SFA, Khan A, Ahsan Halim S. Unraveling the role of cloud computing in health care system and biomedical sciences. Heliyon 2024; 10:e29044. [PMID: 38601602 PMCID: PMC11004887 DOI: 10.1016/j.heliyon.2024.e29044] [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: 12/10/2023] [Revised: 03/24/2024] [Accepted: 03/28/2024] [Indexed: 04/12/2024] Open
Abstract
Cloud computing has emerged as a transformative force in healthcare and biomedical sciences, offering scalable, on-demand resources for managing vast amounts of data. This review explores the integration of cloud computing within these fields, highlighting its pivotal role in enhancing data management, security, and accessibility. We examine the application of cloud computing in various healthcare domains, including electronic medical records, telemedicine, and personalized patient care, as well as its impact on bioinformatics research, particularly in genomics, proteomics, and metabolomics. The review also addresses the challenges and ethical considerations associated with cloud-based healthcare solutions, such as data privacy and cybersecurity. By providing a comprehensive overview, we aim to assist readers in understanding the significance of cloud computing in modern medical applications and its potential to revolutionize both patient care and biomedical research.
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Affiliation(s)
| | - Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
- School of Health Science, University of Petroleum and Energy Studies, Prem Nagar, Dehradun, Uttarakhand, 248007, India
| | - Ahmed Al Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
| | - Yasir Abbas Shah
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
| | - Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia
| | - Anil K. Philip
- School of Pharmacy, University of Nizwa, Birkat Al Mouz, Nizwa, 616, Oman
| | - Syed Faisal Abbas Shah
- Faculty of Computer Science & Information Technology, Virtual University of Pakistan, Lahore, 54000, Pakistan
| | - Ajmal Khan
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
| | - Sobia Ahsan Halim
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, 616 Birkat Al Mauz, Nizwa, Oman
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3
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Khan TS, Koca E, Aydemir LY. Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking. Int J Biol Macromol 2024; 264:130463. [PMID: 38423442 DOI: 10.1016/j.ijbiomac.2024.130463] [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: 11/01/2023] [Revised: 02/07/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 ± 0.004 to 0.078 ± 0.008 mm), elongation at break (from 11.50 ± 1.49 % to 15.88 ± 2.14 %), water permeation (from 0.364 ± 0.010 to 0.521 ± 0.021 gmm/(m2h*kPa)), and moisture content (from 25.98 ± 0.20 % to 28.12 ± 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 ± 2.08 to 25.60 ± 1.22 MPa) and swelling index (from 752.9 ± 17.1 to 533.5 ± 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle-like microcrystals with the incorporation of STPP. Fourier-transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film-forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Talha Shireen Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Faisal Z, Mazhar A, Batool SA, Akram N, Hassan M, Khan MU, Afzaal M, Hassan UU, Shah YA, Desta DT. Exploring the multimodal health-promoting properties of resveratrol: A comprehensive review. Food Sci Nutr 2024; 12:2240-2258. [PMID: 38628180 PMCID: PMC11016399 DOI: 10.1002/fsn3.3933] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/16/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
Resveratrol, a natural polyphenol in various plants, has gained significant attention for its potential health-promoting properties. It has been demonstrated, after reviewing various clinical and in vitro studies, that resveratrol possesses potent antioxidant potential. Resveratrol demonstrates cellular component protection by directly neutralizing free radicals (FRs) and enhancing the expression of natural antioxidant enzymes, thereby mitigating oxidative damage to proteins, lipids, and nucleic acids. Clinical trials have shown promising results, indicating that resveratrol supplementation can enhance antioxidant defenses and reduce oxidative damage markers in various populations. In addition to its antioxidant effects, resveratrol exhibits potent anti-inflammatory properties. It can modulate key inflammatory pathways, such as nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinases (MAPKs), thereby suppressing the production of pro-inflammatory cytokines and chemokines. Furthermore, resveratrol's multimodal effects extend beyond its antioxidant and anti-inflammatory properties. It has been discovered to exert regulatory effects on various cellular processes, including apoptosis, cell cycle progression, angiogenesis, and immunological responses. The primary aim of this review paper is to provide a thorough overview of the current knowledge on resveratrol, including its chemical composition, bioaccessibility, clinical effectiveness, and utilization in nanotechnology to enhance its bioavailability. From future perspectives, revising the administration methods for certain contexts and understanding the underlying systems responsible for resveratrol's effects will require further inquiry. For the highest potential health results, advanced trial-based research is necessary for combinational nano-delivery of resveratrol.
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Affiliation(s)
- Zargham Faisal
- Department of Human NutritionBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Aimen Mazhar
- Department of Human NutritionBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Syeda Ayesha Batool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Maleeha Hassan
- Department of Dietetics and Nutritional ScienceUniversity of SialkotSialkotPakistan
| | - Muhammad Usman Khan
- Department of Food Science and TechnologyBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Usman Ul Hassan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Natural and Medical Science Research CentreUniversity of NizwaNizwaOman
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and TechnologyHawassa UniversityHawassaEthiopia
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5
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Faisal Z, Irfan R, Akram N, Manzoor HMI, Aabdi MA, Anwar MJ, Khawar S, Saif A, Shah YA, Afzaal M, Desta DT. The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications. Food Sci Nutr 2024; 12:2294-2310. [PMID: 38628211 PMCID: PMC11016425 DOI: 10.1002/fsn3.3959] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/30/2023] [Accepted: 01/02/2024] [Indexed: 04/19/2024] Open
Abstract
The present lifestyle, dietary patterns, psychological pressure, environmental factors, and the widespread exploitation of processed substances in food production and farming have collectively contributed to a substantial expediting in the development of various health problems. Globally, researchers have been seeking natural pharmaceutical substances with the potential to be employed in treating lifestyle-related diseases or delaying their onset. Fenugreek seeds have gained significant attention in various fields, including health, nutrition, and cutting-edge nanotechnology applications, due to their versatile qualities. The current investigation offers a comprehensive discussion of the nutritional composition and therapeutic potential of fenugreek seeds, with an emphasis on their plentiful reservoir of bioactive compounds. This seed demonstrates promising medicinal potential in addressing a wide range of health issues. Significantly, these findings indicate noteworthy properties, such as antidiabetic, antioxidant, anti-obesity, hypocholesterolemic, anticancer, and cardioprotective effects. Moreover, the components of fenugreek seeds are important in the development of a multitude of foods, which is the reason why they are used extensively in the area of food research. In addition to their nutritional value, their exploration of nanotechnology reveals a promising domain, utilizing the distinctive characteristics of seeds for many purposes, such as nanoparticle synthesis and oil for edible films and nanoemulsions. This review article focuses on a comprehensive analysis of fenugreek seeds, examining their wide-ranging applications in the fields of health, nutrition, food, and nanotechnology.
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Affiliation(s)
- Zargham Faisal
- Department of Human Nutrition, Faculty of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Rushba Irfan
- Faculty of Food Nutrition and Home SciencesUniversity of AgricultureFaisalabadPakistan
| | - Noor Akram
- Department of Food and NutritionGovernment College UniversityFaisalabadPakistan
| | | | - Mohib Ali Aabdi
- Department of Food Science and Technology, Faculty of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Muhammad Junaid Anwar
- Department of Food Science and Technology, Faculty of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Sharjeel Khawar
- Department of Human Nutrition, Faculty of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Asifa Saif
- Department of Human Nutrition, Faculty of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Yasir Abbas Shah
- Natural and Medical Science Research CentreUniversity of NizwaNizwaOman
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and TechnologyHawassa UniversityHawassaEthiopia
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6
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Faisal Z, Irfan R, Akram N, Manzoor HMI, Aabdi MA, Anwar MJ, Khawar S, Saif A, Shah YA, Afzaal M, Desta DT. The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications. Food Sci Nutr 2024; 12:2294-2310. [DOI: https:/doi.org/10.1002/fsn3.3959] [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: 10/02/2023] [Accepted: 01/02/2024] [Indexed: 05/18/2024] Open
Abstract
AbstractThe present lifestyle, dietary patterns, psychological pressure, environmental factors, and the widespread exploitation of processed substances in food production and farming have collectively contributed to a substantial expediting in the development of various health problems. Globally, researchers have been seeking natural pharmaceutical substances with the potential to be employed in treating lifestyle‐related diseases or delaying their onset. Fenugreek seeds have gained significant attention in various fields, including health, nutrition, and cutting‐edge nanotechnology applications, due to their versatile qualities. The current investigation offers a comprehensive discussion of the nutritional composition and therapeutic potential of fenugreek seeds, with an emphasis on their plentiful reservoir of bioactive compounds. This seed demonstrates promising medicinal potential in addressing a wide range of health issues. Significantly, these findings indicate noteworthy properties, such as antidiabetic, antioxidant, anti‐obesity, hypocholesterolemic, anticancer, and cardioprotective effects. Moreover, the components of fenugreek seeds are important in the development of a multitude of foods, which is the reason why they are used extensively in the area of food research. In addition to their nutritional value, their exploration of nanotechnology reveals a promising domain, utilizing the distinctive characteristics of seeds for many purposes, such as nanoparticle synthesis and oil for edible films and nanoemulsions. This review article focuses on a comprehensive analysis of fenugreek seeds, examining their wide‐ranging applications in the fields of health, nutrition, food, and nanotechnology.
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Affiliation(s)
- Zargham Faisal
- Department of Human Nutrition, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Rushba Irfan
- Faculty of Food Nutrition and Home Sciences University of Agriculture Faisalabad Pakistan
| | - Noor Akram
- Department of Food and Nutrition Government College University Faisalabad Pakistan
| | | | - Mohib Ali Aabdi
- Department of Food Science and Technology, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Muhammad Junaid Anwar
- Department of Food Science and Technology, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Sharjeel Khawar
- Department of Human Nutrition, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Asifa Saif
- Department of Human Nutrition, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Yasir Abbas Shah
- Natural and Medical Science Research Centre University of Nizwa Nizwa Oman
| | - Muhammad Afzaal
- Department of Food Science Government College University Faisalabad Pakistan
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Khan TS, Alam T, Dıblan S, Koca E, Aydemir LY. Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging. Int J Biol Macromol 2024; 261:129698. [PMID: 38272421 DOI: 10.1016/j.ijbiomac.2024.129698] [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: 10/12/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024]
Abstract
The present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (ΔE) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBA-loaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Talha Shireen Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Tanveer Alam
- Sabanci University Nanotechnology Research and Application Center, Sabanci University, Orta Mahalle, Universite Caddesi No. 27, Tuzla, 34956 Istanbul, Republic of Turkey
| | - Sevgin Dıblan
- Food Processing Department, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Tarsus, Mersin, Turkey
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Usman I, Sana S, Afzaal M, Imran A, Saeed F, Ahmed A, Shah YA, Munir M, Ateeq H, Afzal A, Azam I, Ejaz A, Nayik GA, Khan MR. Advances and challenges in conventional and modern techniques for halal food authentication: A review. Food Sci Nutr 2024; 12:1430-1443. [PMID: 38455157 PMCID: PMC10916607 DOI: 10.1002/fsn3.3870] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 11/05/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Saima Sana
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muniba Munir
- National Institute for Biotechnology & Genetic Engineering FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree College ShopianShopianJammu and KashmirIndia
| | - Mahbubar Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityBangladesh
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Bhatia S, Abbas Shah Y, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications. ACS Omega 2024; 9:9003-9012. [PMID: 38434887 PMCID: PMC10905581 DOI: 10.1021/acsomega.3c07366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/24/2023] [Accepted: 12/28/2023] [Indexed: 03/05/2024]
Abstract
The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School
of Health Science, University of Petroleum
and Energy Studies, Dehradun 248007, India
- Saveetha
Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Yasir Abbas Shah
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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10
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Bhatia S, Al-Harrasi A, Shah YA, Saif Alrasbi AN, Jawad M, Koca E, Aydemir LY, Alamoudi JA, Almoshari Y, Mohan S. Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil. Heliyon 2024; 10:e25501. [PMID: 38371972 PMCID: PMC10873655 DOI: 10.1016/j.heliyon.2024.e25501] [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: 05/29/2023] [Revised: 01/12/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 ± 0.009 to 0.561 ± 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 ± 0.19 to 8.55 ± 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 ± 3.41 % to 12.68 ± 1.52 %, and a decline in transparency from 87.57 ± 0.65 % to 76.18 ± 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH• and ABTS•+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum-based films, making them more suitable for food packaging applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Aaisha Naseer Saif Alrasbi
- School of Pharmacy, College of Health Sciences, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Jawaher Abdullah Alamoudi
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Yosif Almoshari
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan 45142, Saudi Arabia
| | - Syam Mohan
- Center for Global health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India
- Substance Abuse and Toxicology Research Centre, Jazan University, Jazan, Saudi Arabia
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Akram N, Faisal Z, Irfan R, Shah YA, Batool SA, Zahid T, Zulfiqar A, Fatima A, Jahan Q, Tariq H, Saeed F, Ahmed A, Asghar A, Ateeq H, Afzaal M, Khan MR. Exploring the serotonin-probiotics-gut health axis: A review of current evidence and potential mechanisms. Food Sci Nutr 2024; 12:694-706. [PMID: 38370053 PMCID: PMC10867509 DOI: 10.1002/fsn3.3826] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 10/24/2023] [Accepted: 11/01/2023] [Indexed: 02/20/2024] Open
Abstract
Modulatory effects of serotonin (5-Hydroxytryptamine [5-HT]) have been seen in hepatic, neurological/psychiatric, and gastrointestinal (GI) disorders. Probiotics are live microorganisms that confer health benefits to their host. Recent research has suggested that probiotics can promote serotonin signaling, a crucial pathway in the regulation of mood, cognition, and other physiological processes. Reviewing the literature, we find that peripheral serotonin increases nutrient uptake and storage, regulates the composition of the gut microbiota, and is involved in mediating neuronal disorders. This review explores the mechanisms underlying the probiotic-mediated increase in serotonin signaling, highlighting the role of gut microbiota in the regulation of serotonin production and the modulation of neurotransmitter receptors. Additionally, this review discusses the potential clinical implications of probiotics as a therapeutic strategy for disorders associated with altered serotonin signaling, such as GI and neurological disorders. Overall, this review demonstrates the potential of probiotics as a promising avenue for the treatment of serotonin-related disorders and signaling of serotonin.
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Affiliation(s)
- Noor Akram
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Zargham Faisal
- Department of Human NutritionBahauddin Zakariya University MultanMultanPakistan
| | - Rushba Irfan
- Faculty of Food Nutrition & Home SciencesUniversity of AgricultureFaisalabadPakistan
| | - Yasir Abbas Shah
- Natural & Medical Science Research CenterUniversity of NizwaNizwaOman
| | - Syeda Ayesha Batool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Toobaa Zahid
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Aqsa Zulfiqar
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Areeja Fatima
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Qudsia Jahan
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Hira Tariq
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aasma Asghar
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
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12
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Bhatia S, Shah YA, Al‐Harrasi A, Ullah S, Anwer MK, Koca E, Aydemir LY, Khan MR. A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin. Food Sci Nutr 2024; 12:1056-1066. [PMID: 38370062 PMCID: PMC10867510 DOI: 10.1002/fsn3.3819] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/23/2023] [Accepted: 10/29/2023] [Indexed: 02/20/2024] Open
Abstract
Boswellia sacra and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of Boswellia sacra oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026-0.08 mm), water vapor permeability (0.210-0.619 (g.mm)/(m2.h.kPa), and the intensity of the yellow color (3.01-7.20) while reducing the values of both tensile strength (6.67-1.03 MPa) and elongation at break (83.50%-48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film-forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research CenterUniversity of NizwaNizwaOman
- School of Health ScienceUniversity of Petroleum and Energy StudiesDehradunIndia
- Saveetha Institute of Medical and Technical SciencesSaveetha UniversityChennaiIndia
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research CenterUniversity of NizwaNizwaOman
| | - Ahmed Al‐Harrasi
- Natural and Medical Sciences Research CenterUniversity of NizwaNizwaOman
| | - Sana Ullah
- Natural and Medical Sciences Research CenterUniversity of NizwaNizwaOman
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of PharmacyPrince Sattam Bin Abdulaziz UniversityAl‐kharjSaudi Arabia
| | - Esra Koca
- Department of Food Engineering, Faculty of EngineeringAdana Alparslan Turkes Science and Technology UniversityAdanaTurkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of EngineeringAdana Alparslan Turkes Science and Technology UniversityAdanaTurkey
| | - Mahbubar Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
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Bhatia S, Al-Harrasi A, Almohana IH, Albayati MS, Jawad M, Shah YA, Ullah S, Philip AK, Halim SA, Khan A, Anwer MK, Koca E, Aydemir LY, Dıblan S. The physicochemical properties and molecular docking study of plasticized amphotericin B loaded sodium alginate, carboxymethyl cellulose, and gelatin-based films. Heliyon 2024; 10:e24210. [PMID: 38304764 PMCID: PMC10830537 DOI: 10.1016/j.heliyon.2024.e24210] [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: 08/17/2023] [Revised: 12/21/2023] [Accepted: 01/04/2024] [Indexed: 02/03/2024] Open
Abstract
Plasticizers are employed to stabilize films by safeguarding their physical stability and avoiding the degradation of the loaded therapeutic drug during processing and storage. In the present study, the plasticizer effect (glycerol) was studied on bioadhesive films based on sodium alginate (SA), carboxymethyl cellulose (CMC) and gelatin (GE) polymers loaded with amphotericin B (AmB). The main objective of the current study was to assess the morphological, mechanical, thermal, optical, and barrier properties of the films as a function of glycerol (Gly) concentration (0.5-1.5 %) using different techniques such as Scanning Electron Microscope (SEM), Texture analyzer (TA), Differential Scanning Calorimeter (DSC), X-Ray Diffraction (XRD), and Fourier Transforms Infrared Spectroscopy (FTIR). The concentration increase of glycerol resulted in an increase in Water Vapor Permeability (WVP) (0.187-0.334), elongation at break (EAB) (0.88-35.48 %), thickness (0.032-0.065 mm) and moisture level (17.5-41.76 %) whereas opacity, tensile strength (TS) (16.81-0.86 MPa), and young's modulus (YM) (0.194-0.002 MPa) values decreased. Glycerol incorporation in the film-Forming solution decreased the brittleness and fragility of the films. Fourier Transform Infrared (FTIR) spectra showed that intermolecular hydrogen bonding occurred between glycerol and polymers in plasticized films compared to control films. Furthermore, molecular docking was applied to predict the binding interactions betweem AmB, CMC, gelatin, SA and glycerol, which further endorsed the stabilizing effects of glycerol in the complex formation between AmB, CMC, SA, and gelatin. The Findings of the current study demonstrated that this polymeric blend could be used to successfully prepare bioadhesive films with glycerol as a plasticizer.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun, 248007, India
- Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Ibrahim Hamza Almohana
- School of Pharmacy, College of Health Sciences, University of Nizwa-616, Birkat Al Mouz, Oman
| | - Mustafa Safa Albayati
- School of Pharmacy, College of Health Sciences, University of Nizwa-616, Birkat Al Mouz, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Sana Ullah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Anil K. Philip
- School of Pharmacy, College of Health Sciences, University of Nizwa-616, Birkat Al Mouz, Oman
| | - Sobia Ahsan Halim
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Ajmal Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa, 616, Oman
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Turkey
| | - Sevgin Dıblan
- Food Processing Department, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Tarsus/Mersin, Turkey
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14
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films. Int J Biol Macromol 2024; 254:128045. [PMID: 37956812 DOI: 10.1016/j.ijbiomac.2023.128045] [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: 08/20/2023] [Revised: 10/04/2023] [Accepted: 11/09/2023] [Indexed: 11/15/2023]
Abstract
In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were β-caryophyllene, limonene, β-phellandren, pinene, copaene and α-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India; Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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15
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Usman I, Afzaal M, Imran A, Saeed F, Afzal A, Ashfaq I, Shah YA, Islam F, Azam I, Tariq I, Ateeq H, Asghar A, Farooq R, Rasheed A, Asif Shah M. Recent updates and perspectives of plasma in food processing: a review. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2171052] [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] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ifrah Usman
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Atka Afzal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Ashfaq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Azam
- Department of Food Sciences, Government College Women University Faisalabad, Faisalabad, Pakistan
| | - Ifra Tariq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aasma Asghar
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rimsha Farooq
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Amara Rasheed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and Economics, Kebri Dehar, University, Kebri Dehar, Ethiopia
- Adjunct Faculty, University Centre for Research & Development, Chandigarh University, Mohali, India
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16
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Saeed F, Afzaal M, Khalid A, Shah YA, Ateeq H, Islam F, Akram N, Ejaz A, Nayik GA, Shah MA. Role of mycoprotein as a non-meat protein in food security and sustainability: a review. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2178456] [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] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Armghan Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Noor Akram
- Department of Food and Nutrition, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Mohd Asif Shah
- Department of Economics, Kebri Dehar University, Jigjiga, Ethiopia
- Division of Research and Development, Lovely Professional University, Phagwara, India
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Akram N, Afzaal M, Saeed F, Ahmad A, Imran A, Ahmed A, Shah YA, Islam F, Alomar SY, Manoharadas S, Nawaz A. Fabrication and Characterization of PVA-WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG. Foods 2023; 12:3904. [PMID: 37959023 PMCID: PMC10648975 DOI: 10.3390/foods12213904] [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: 08/26/2023] [Revised: 10/09/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA-WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions.
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Affiliation(s)
- Noor Akram
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Adnan Ahmad
- Research School of Chemistry, Australian National University, Canberra 2601, Australia;
| | - Ali Imran
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Yasir Abbas Shah
- Natural and Medical Science Research Center, University of Nizwa, Nizwa 616, Oman;
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Suliman Yousef Alomar
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salim Manoharadas
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
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18
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Ejaz A, Waliat S, Afzaal M, Saeed F, Ahmad A, Din A, Ateeq H, Asghar A, Shah YA, Rafi A, Khan MR. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants ( Ribes nigrum L): A comprehensive review. Food Sci Nutr 2023; 11:5799-5817. [PMID: 37823094 PMCID: PMC10563683 DOI: 10.1002/fsn3.3592] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 10/13/2023] Open
Abstract
Blackcurrant possesses various health-endorsing attributes owing to its polyphenol profile. Recent studies have demonstrated its therapeutic potential against various health disorders. Various bioactives present in blackcurrants have different functional and pharmacological aspects including anti-inflammatory, antioxidant, and antimicrobial properties. The most dominant and important bioactive include anthocyanins, flavonols, phenolic acids, and polyunsaturated fatty acids. Food formats derived from blackcurrants comprise pomace, juice, powder, and extracts. All these food formats have industrial, prebiotic, and pharmacological benefits. In the current article, the nutritional composition, industrial applications, and therapeutic potential are discussed in the recent literature. Moreover, novel extraction techniques for the extraction of bioactive compounds present in blackcurrants and their safety concerns have been elaborated.
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Affiliation(s)
- Afaf Ejaz
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Sadaf Waliat
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmad
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Ahmad Din
- National Institute of Food Science & TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Asma Asghar
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ahmad Rafi
- National Institute of Food Science & TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
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19
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Farooq R, Mgomi FC, Saeed F, Ahmad A, Asghar A, Riaz S, Ateeq H, Shah YA, Khan MR, Li Y, Afzaal M. Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream. Food Sci Nutr 2023; 11:6571-6581. [PMID: 37823143 PMCID: PMC10563748 DOI: 10.1002/fsn3.3606] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 05/11/2023] [Accepted: 06/12/2023] [Indexed: 10/13/2023] Open
Abstract
There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1-3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.
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Affiliation(s)
- Rimsha Farooq
- School of Food Science and EngineeringYangzhou UniversityYangzhouJiangsu ProvinceChina
| | - Fedrick C. Mgomi
- School of Food Science and EngineeringYangzhou UniversityYangzhouJiangsu ProvinceChina
| | - Farhan Saeed
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmad
- Department of Nutritional SciencesGovernment College UniversityFaisalabadPakistan
| | - Aasma Asghar
- Department of Nutritional SciencesGovernment College UniversityFaisalabadPakistan
| | - Sakhawat Riaz
- Department of Home EconomicsGovernment College UniversityFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
| | - Yi Li
- School of Food Science and EngineeringYangzhou UniversityYangzhouJiangsu ProvinceChina
| | - Muhammad Afzaal
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College UniversityFaisalabadPakistan
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20
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Adeel M, Afzaal M, Saeed F, Ahmed A, Mahmood K, Abbas Shah Y, Ateeq H, Sibat A, Khan MR, Busquets R. Encapsulation of probiotic bacteria using polyelectrolytes stabilized nanoliposomes for improved viability under hostile conditions. J Food Sci 2023; 88:3839-3848. [PMID: 37530623 DOI: 10.1111/1750-3841.16709] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/19/2023] [Accepted: 07/03/2023] [Indexed: 08/03/2023]
Abstract
Probiotics viability and stability is a core challenge for the food processing industry. To prolong the viability of probiotics (Lactobacillus acidophilus), gelatin (GE)-chitosan (CH) polyelectrolytes-coated nanoliposomes were developed and characterized. The average particle size of the nanoliposomes was in the range of 131.7-431.6 nm. The mean zeta potential value of the nanoliposomes differed significantly from -42.2 to -9.1 mV. Scanning electron micrographs indicated that the nanoliposomes were well distributed and had a spherical shape with a smooth surface. The Fourier transform infrared spectra revealed that the GE-CH polyelectrolyte coating has been effectively applied on the surface of nanoliposomes and L. acidophilus cells were successfully encapsulated in the lipid-based nanocarriers. X-ray diffraction results indicated that nanoliposomes are semicrystalline and GE-CH polyelectrolyte coating had an influence on the crystalline nature of nanoliposomes. Moreover, the coating of L. acidophilus-loaded nanoliposomes with GE-CH polyelectrolytes significantly improved its viability when exposed to simulated gastrointestinal environments. The findings of the current study indicated that polyelectrolyte-coated nanoliposomes could be used as an effective carrier for the delivery of probiotics and their application to food matrix for manufacturing functional foods.
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Affiliation(s)
- Muhammad Adeel
- Food Safety and Biotechnology Laboratory, Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Laboratory, Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Laboratory, Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University, Faisalabad, Pakistan
| | - Kaiser Mahmood
- School of Industrial Technology, Universiti Sains Malaysia, George Town, Malaysia
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Laboratory, Department of Food Science, Government College University, Faisalabad, Pakistan
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Huda Ateeq
- Food Safety and Biotechnology Laboratory, Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Amaima Sibat
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston upon Thames, Surrey, UK
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21
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Asif A, Afzaal M, Shahid H, Saeed F, Ahmed A, Shah YA, Ejaz A, Ghani S, Ateeq H, Khan MR. Probing the functional and therapeutic properties of postbiotics in relation to their industrial application. Food Sci Nutr 2023; 11:4472-4484. [PMID: 37576043 PMCID: PMC10420781 DOI: 10.1002/fsn3.3465] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 08/15/2023] Open
Abstract
Functional foods are gaining significant research attention of researchers due to their health-endorsing properties due to their bioactive components either living cells (probiotics) or nonviable cells (prebiotics). The term "postbiotic" specifies the soluble substances, such as enzymes, peptides, teichoic acids, muropeptides derived from peptidoglycans, polysaccharides, cell surface proteins, and organic acids, that are secreted by living bacteria or released after bacterial lysis. Due to various signaling molecules which may have antioxidant, immunomodulatory, antiinflammatory, antihypertensive, and antiproliferative activities, postbiotics offer great potential to be used in pharmaceutical, food, and nutraceutical industries, to promote health and ailment prevention. This recent review is a landmark of information relevant to the production of postbiotics along with salient features to use in various fields ranging from food to immunomodulation and selective and effective therapy. It also puts forward the concept that postbiotics are way more effective than probiotics in the veterinary, food as well as medical field which ultimately helps in reducing the disease burden along with human health.
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Affiliation(s)
- Abrar Asif
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Hina Shahid
- Women Medical OfficerDistrict Head Quarters (DHQ) Hospital VehariVehariPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College UniversityFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Samia Ghani
- Faculty of Pharmaceutical SciencesGovernment College University FaisalabadPunjabPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Mahbubur Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityDinajpurBangladesh
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22
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Afzaal M, Saeed F, Bibi M, Ejaz A, Shah YA, Faisal Z, Ateeq H, Akram N, Asghar A, Shah MA. Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review. Food Sci Nutr 2023; 11:3675-3685. [PMID: 37457167 PMCID: PMC10345721 DOI: 10.1002/fsn3.3379] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 02/15/2023] [Accepted: 03/14/2023] [Indexed: 07/18/2023] Open
Abstract
Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines. The rambutan fruit (Nephelium lappaceum L.) with its significant nutritional and bioactive compositions offers therapeutic properties such as anticancer, antiallergic, antiobesity, antidiabetic, antimicrobial, antihypercholesterolemic, and antihyperglycemic. Rambutan is high in antioxidants, dietary fibers, and vitamins and minerals. Its parts including fruit peel, pulp, and seed are a great source of bioactive compounds. Rambutan fruit extracts have been found to have cardioprotective and hepatoprotective properties. This review provides an insight into the nutritional as well as therapeutic value, health potential, and utilization of rambutan fruit along with its nonedible parts (seeds and peels). Advanced research and phytochemical screening would also encourage the rambutan fruit as a viable choice for the preparation of medications and functional foods. However, it is necessary to further analyze the functional aspects and nutritional potential of this fruit along with the therapeutic mechanisms and to improve its industrial use as a nutraceutical and functional food product.
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Affiliation(s)
- Muhammad Afzaal
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Maryam Bibi
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Zargham Faisal
- Institute of Food Science and NutritionBahauddin Zakariya University MultanMultanPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology lab, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Aasma Asghar
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and EconomicsKebri Dehar UniversityKebri DeharSomaliEthiopia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraPunjabIndia
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23
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Asghar A, Afzaal M, Saeed F, Ahmed A, Ateeq H, Shah YA, Islam F, Hussain M, Akram N, Shah MA. Valorization and food applications of okara (soybean residue): A concurrent review. Food Sci Nutr 2023; 11:3631-3640. [PMID: 37457185 PMCID: PMC10345676 DOI: 10.1002/fsn3.3363] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre-treatment, post-production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high-pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.
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Affiliation(s)
- Aasma Asghar
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Fakhar Islam
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of EconomicsKebri Dehar UniversityJigjigaEthiopia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
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24
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Bhatia S, Al-Harrasi A, Alhadhrami AS, Shah YA, Kotta S, Iqbal J, Anwer MK, Nair AK, Koca E, Aydemir LY. Physical, Chemical, Barrier, and Antioxidant Properties of Pectin/Collagen Hydrogel-Based Films Enriched with Melissa officinalis. Gels 2023; 9:511. [PMID: 37504390 PMCID: PMC10379118 DOI: 10.3390/gels9070511] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 07/29/2023] Open
Abstract
The essential oil extracted from Melissa officinalis (MOEO) exhibits a wide range of therapeutic properties, including antioxidant, antibacterial, and antifungal activities. The current research aimed to analyze the mechanical, barrier, chemical, and antioxidant properties of pectin and collagen-based films. Hydrogel-based films loaded with varying concentrations of MOEO (0.1%, 0.15%, and 0.2%) were prepared by solvent-casting method, and their physicochemical as well as antioxidant properties were examined. GC-MS analysis revealed the presence of major components in MOEO such as 2,6-octadienal, 3,7-dimethyl, citral, caryophyllene, geranyl acetate, caryophyllene oxide, citronellal, and linalool. Fourier transform infrared (FTIR) results revealed the interaction between components of the essential oil and polymer matrix. Scanning electron microscopy (SEM) revealed that films loaded with the highest concentration (0.2%) of MOEO showed more homogeneous structure with fewer particles, cracks, and pores as compared to control film sample. MOEO-incorporated films exhibited higher elongation at break (EAB) (30.24-36.29%) and thickness (0.068-0.073 mm); however, they displayed lower tensile strength (TS) (3.48-1.25 MPa) and transparency (87.30-82.80%). MOEO-loaded films demonstrated superior barrier properties against water vapors. According to the results, the incorporation of MOEO into pectin-collagen composite hydrogel-based films resulted in higher antioxidant properties, indicating that MOEO has the potential to be used in active food packaging material for potential applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Aysha Salim Alhadhrami
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Sabna Kotta
- Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Javed Iqbal
- Center of Nanotechnology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Anjana Karunakaran Nair
- Department of Biomedical Sciences, College of Pharmacy, Shaqra University, Shaqra 11961, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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25
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Usman I, Saif H, Imran A, Afzaal M, Saeed F, Azam I, Afzal A, Ateeq H, Islam F, Shah YA, Shah MA. Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach. Food Sci Nutr 2023; 11:2599-2609. [PMID: 37324916 PMCID: PMC10261773 DOI: 10.1002/fsn3.3322] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 01/24/2023] [Accepted: 03/02/2023] [Indexed: 06/17/2023] Open
Abstract
The risk of inadequate management of agro-waste is an emerging challenge. However, the economic relevance of agro-waste valorization is one of the key strategies to ensure sustainable development. Among the agro-waste, oilseed waste and its by-products are usually seen as mass waste after the extraction of oils. Oilseed by-products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value-added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by-products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by-products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by-products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hina Saif
- Department of Food Sciences TechnologyChulalongkorn UniversityBangkokThailand
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Fakhar Islam
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and EconomicsKebri Dehar UniversityJigjigaEthiopia
- Adjunct Faculty, University Centre for Research & DevelopmentChandigarh University, GharuanMohaliIndia
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26
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Bhatia S, Al-Harrasi A, Jawad M, Shah YA, Al-Azri MS, Ullah S, Anwer MK, Aldawsari MF, Koca E, Aydemir LY. A Comparative Study of the Properties of Gelatin (Porcine and Bovine)-Based Edible Films Loaded with Spearmint Essential Oil. Biomimetics (Basel) 2023; 8:biomimetics8020172. [PMID: 37092424 PMCID: PMC10123696 DOI: 10.3390/biomimetics8020172] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 04/25/2023] Open
Abstract
Gelatin (bovine/porcine)-based edible films are considered as an excellent carrier for essential oils (EOs) to preserve food quality and extend their shelf life. Spearmint essential oil (SEO) is known for its potential antioxidant and antimicrobial effects; nevertheless, its food applications are limited due to the volatile nature of its active components. Thus, edible films loaded with essential oil can be an alternative to synthetic preservatives to improve their food applications. In the present study, the effect of SEO addition was investigated on the physicochemical properties of bovine and porcine gelatin films, and antioxidant activity was assessed. GCMS (Gas chromatography mass spectrometry) analysis revealed the presence of carvone (55%) and limonene (25.3%) as major components. The incorporation of SEO into the films decreased the opacity, moisture content, water solubility, and elongation at break of bovine and porcine gelatin films. However, with the addition of EO, the thickness and water vapor permeability of bovine and porcine-based gelatin films increased. Moreover, the addition of SEO increased the tensile strength (TS) of the porcine-based film, whereas bovine samples demonstrated a decrease in tensile strength. XRD (X-ray diffraction) findings revealed a decrease in the percentage crystallinity of both types of gelatin films. SEM (scanning electron microscope) results showed the changes in the morphology of films after the addition of SEO. Antioxidant properties significantly increased with the incorporation of EO (p < 0.05) when compared with control films. Therefore, the addition of SEO to gelatin-based edible films could be an effective approach to prepare an active food packaging material to prevent food oxidation.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Mohammed Said Al-Azri
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Sana Ullah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Mohammed F Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
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27
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Bhatia S, Al-Harrasi A, Shah YA, Altoubi HWK, Kotta S, Sharma P, Anwer MK, Kaithavalappil DS, Koca E, Aydemir LY. Fabrication, Characterization, and Antioxidant Potential of Sodium Alginate/Acacia Gum Hydrogel-Based Films Loaded with Cinnamon Essential Oil. Gels 2023; 9:gels9040337. [PMID: 37102949 PMCID: PMC10137728 DOI: 10.3390/gels9040337] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/04/2023] [Accepted: 04/10/2023] [Indexed: 04/28/2023] Open
Abstract
Several studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applications as an antimicrobial and antioxidant agent. The present study aimed to develop sodium alginate (SA) and acacia gum (AG) hydrogel-based films loaded with CEO. Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), and texture analysis (TA) were performed to analyze the structural, crystalline, chemical, thermal, and mechanical behaviour of the edible films that were loaded with CEO. Moreover, the transparency, thickness, barrier, thermal, and color parameters of the prepared hydrogel-based films loaded with CEO were also assessed. The study revealed that as the concentration of oil in the films was raised, the thickness and elongation at break (EAB) increased, while transparency, tensile strength (TS), water vapor permeability (WVP), and moisture content (MC) decreased. As the concentration of CEO increased, the hydrogel-based films demonstrated a significant improvement in their antioxidant properties. Incorporating CEO into the SA-AG composite edible films presents a promising strategy for producing hydrogel-based films with the potential to serve as food packaging materials.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | | | - Sabna Kotta
- Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Priyanka Sharma
- Center for Innovation in Personalized Medicine, King Fahad Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | | | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Shah YA, Bhatia S, Al-Harrasi A, Afzaal M, Saeed F, Anwer MK, Khan MR, Jawad M, Akram N, Faisal Z. Mechanical Properties of Protein-Based Food Packaging Materials. Polymers (Basel) 2023; 15:polym15071724. [PMID: 37050337 PMCID: PMC10097132 DOI: 10.3390/polym15071724] [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: 02/21/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.
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Affiliation(s)
- Yasir Abbas Shah
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- Correspondence: (S.B.); (A.A.-H.)
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-kharj 11942, Saudi Arabia;
| | - Mahbubur Rahman Khan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh;
| | - Muhammad Jawad
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Noor Akram
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Zargham Faisal
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan;
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Bhatia S, Al-Harrasi A, Shah YA, Jawad M, Al-Azri MS, Ullah S, Anwer MK, Aldawsari MF, Koca E, Aydemir LY. The Effect of Sage (Salvia sclarea) Essential Oil on the Physiochemical and Antioxidant Properties of Sodium Alginate and Casein-Based Composite Edible Films. Gels 2023; 9:gels9030233. [PMID: 36975682 PMCID: PMC10048354 DOI: 10.3390/gels9030233] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/04/2023] [Accepted: 03/10/2023] [Indexed: 03/19/2023] Open
Abstract
The aim of this study was to examine the effect of Sage (Salvia sclarea) essential oil (SEO) on the physiochemical and antioxidant properties of sodium alginate (SA) and casein (CA) based films. Thermal, mechanical, optical, structural, chemical, crystalline, and barrier properties were examined using TGA, texture analyzer, colorimeter, SEM, FTIR, and XRD. Chemical compounds of the SEO were identified via GC–MS, the most important of which were linalyl acetate (43.32%) and linalool (28.51%). The results showed that incorporating SEO caused a significant decrease in tensile strength (1.022–0.140 Mpa), elongation at break (28.2–14.6%), moisture content (25.04–14.7%) and transparency (86.1–56.2%); however, WVP (0.427–0.667 × 10−12 g·cm/cm2·s·Pa) increased. SEM analysis showed that the incorporation of SEO increased the homogeneousness of films. TGA analysis showed that SEO-loaded films showed better thermal stability than others. FTIR analysis revealed the compatibility between the components of the films. Furthermore, increasing the concentration of SEO increased the antioxidant activity of the films. Thus, the present film shows a potential application in the food packaging industry.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Institute of Medical and Technical Science, Saveetha Dental College, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
- Correspondence: (S.B.); (A.A.-H.)
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
| | - Mohammed Said Al-Azri
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
| | - Sana Ullah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; (Y.A.S.); (M.J.); (M.S.A.-A.); (S.U.)
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-kharj 11942, Saudi Arabia; (M.K.A.); (M.F.A.)
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-kharj 11942, Saudi Arabia; (M.K.A.); (M.F.A.)
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey; (E.K.); (L.Y.A.)
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey; (E.K.); (L.Y.A.)
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Akram N, Saeed F, Afzaal M, Shah YA, Qamar A, Faisal Z, Ghani S, Ateeq H, Akhtar MN, Tufail T, Hussain M, Asghar A, Rasheed A, Jbawi EA. Gut microbiota and synbiotic foods: Unveiling the relationship in COVID-19 perspective. Food Sci Nutr 2023; 11:1166-1177. [PMID: 36911846 PMCID: PMC10002946 DOI: 10.1002/fsn3.3162] [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: 07/27/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 01/13/2023] Open
Abstract
The Coronavirus disease 2019 (COVID-19) has spread across the globe and is causing widespread disaster. The impact of gut microbiota on lung disease has been widely documented. Diet, environment, and genetics all play a role in shaping the gut microbiota, which can influence the immune system. Improving the gut microbiota profile through customized diet, nutrition, and supplementation has been shown to boost immunity, which could be one of the preventative methods for reducing the impact of various diseases. Poor nutritional status is frequently linked to inflammation and oxidative stress, both of which can affect the immune system. This review emphasizes the necessity of maintaining an adequate level of important nutrients to effectively minimize inflammation and oxidative stress, moreover to strengthen the immune system during the COVID-19 severity. Furthermore, the purpose of this review is to present information and viewpoints on the use of probiotics, prebiotics, and synbiotics as adjuvants for microbiota modification and its effects on COVID-19 prevention and treatment.
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Affiliation(s)
- Noor Akram
- Department of Food and NutritionGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Aiza Qamar
- Department of Nutrition and Health PromotionUniversity of Home Economics LahoreLahorePakistan
| | - Zargham Faisal
- Institute of Food Science and NutritionBahauddin Zakariya University MultanMultanPakistan
| | - Samia Ghani
- Faculty of Pharmaceutical SciencesGovernment College University FaisalabadPunjabPakistan
| | - Huda Ateeq
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Tabassum Tufail
- University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Aasma Asghar
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Ammara Rasheed
- Department of Food and NutritionGovernment College UniversityFaisalabadPakistan
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Bhatia S, Al-Harrasi A, Shah YA, Jawad M, Al-Azri MS, Ullah S, Anwer MK, Aldawsari MF, Koca E, Aydemir LY. Physicochemical Characterization and Antioxidant Properties of Chitosan and Sodium Alginate Based Films Incorporated with Ficus Extract. Polymers (Basel) 2023; 15:polym15051215. [PMID: 36904456 PMCID: PMC10007391 DOI: 10.3390/polym15051215] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [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: 01/30/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract (FFE) were characterized physiochemically (using Fourier transform infrared spectroscopy (FT-IR), Texture analyser (TA), Thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), and colourimeter) and biologically (using antioxidant assays). CS-SA-FFA films showed high thermal stability and high antioxidant properties. The addition of FFA into CS-SA film decreased transparency, crystallinity, tensile strength (TS), and water vapour permeability (WVP) but ameliorate moisture content (MC), elongation at break (EAB) and film thickness. The overall increase in thermal stability and antioxidant property of CS-SA-FFA films demonstrated that FFA could be alternatively used as a potent natural plant-based extract for the development of food packaging material with improved physicochemical and antioxidant properties.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- Correspondence: (S.B.); (A.A.-H.)
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Mohammed Said Al-Azri
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Sana Ullah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Afzaal M, Saeed F, Ateeq H, Imran A, Yasmin I, Shahid A, Javed A, Shah YA, Islam F, Ofoedu CE, Chacha JS, Awuchi CG. Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2121836] [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] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Abdulrehman Shahid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ahsan Javed
- Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, South Korea
| | - Yasir Abbas Shah
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - James S. Chacha
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania
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Siddeeg A, Afzaal M, Saeed F, Ali R, Shah YA, Shehzadi U, Ateeq H, Waris N, Hussain M, Raza MA, Al-Farga A. Recent updates and perspectives of fermented healthy super food sauerkraut: a review. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2135531] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Azhari Siddeeg
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Farhan Saeed
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Rehman Ali
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Yasir Abbas Shah
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Umber Shehzadi
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Huda Ateeq
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Numra Waris
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Muzzamal Hussain
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Muhammad Ahtisham Raza
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia
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Fareed F, Saeed F, Afzaal M, Imran A, Ahmad A, Mahmood K, Shah YA, Hussain M, Ateeq H. Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic. J Food Sci Technol 2022; 59:4812-4821. [PMID: 36276519 PMCID: PMC9579235 DOI: 10.1007/s13197-022-05567-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 06/01/2023]
Abstract
In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P < 0.05) viability compared to free cells. Free cells lost their viability under simulated gastrointestinal conditions while encapsulated cells retained viability count above the therapeutic number (107 cfu).
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Affiliation(s)
- Faisal Fareed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aftab Ahmad
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | | | - Yasir Abbas Shah
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzammal Hussain
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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Afzaal M, Saeed F, Ateeq H, Akhtar M, Imran A, Ahmed A, Aamir M, Islam F, Yasmin I, Shah YA, Hussain M, Hameed A, Kumar R, Awuchi CG. Probiotics encapsulated gastroprotective cross-linked microgels: Enhanced viability under stressed conditions with dried apple carrier. Food Sci Nutr 2022; 11:817-827. [PMID: 36789050 PMCID: PMC9922151 DOI: 10.1002/fsn3.3116] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/27/2022] [Accepted: 10/16/2022] [Indexed: 11/06/2022] Open
Abstract
In the current study, Lactobacillus acidophilus was encapsulated in sodium alginate and whey protein isolate, with the addition of antacids CaCO3 or Mg(OH)2. The obtained microgels were observed by scanning electron microscopy. Encapsulated and free probiotics were subjected to vitality assay under stressed conditions. Furthermore, dried apple snack was evaluated as a carrier for probiotics for 28 days. A significant (p ≤ .05) effect of antacid with an encapsulating agent was observed under different stressed conditions. During exposure to simulated gastrointestinal conditions, there were observations of 1.24 log CFU and 2.17 log CFU, with corresponding 0.93 log CFU and 2.63 log CFU decrease in the case of SA + CaCO3 and WPI + CaCO3 respectively. Likewise, high viability was observed under thermal and refrigerated conditions for probiotics encapsulated with SA + CaCO3. In conclusion, the results indicated that alginate microgels with CaCO3 are effective in prolonging the viability of probiotics under stressed conditions.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Aamir
- Institute of Home SciencesUniversity of AgricultureFaisalabadPakistan
| | - Fakhar Islam
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Yasmin
- Barani Agricultural Research InstituteChakwalPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Adnan Hameed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Roshan Kumar
- Department of PharmacologyDev Bhoomi Institute of Pharmacy and ResearchDehradunIndia
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Afzaal M, Saeed F, Shah YA, Hussain M, Rabail R, Socol CT, Hassoun A, Pateiro M, Lorenzo JM, Rusu AV, Aadil RM. Human gut microbiota in health and disease: Unveiling the relationship. Front Microbiol 2022; 13:999001. [PMID: 36225386 PMCID: PMC9549250 DOI: 10.3389/fmicb.2022.999001] [Citation(s) in RCA: 60] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 08/31/2022] [Indexed: 12/04/2022] Open
Abstract
The human gut possesses millions of microbes that define a complex microbial community. The gut microbiota has been characterized as a vital organ forming its multidirectional connecting axis with other organs. This gut microbiota axis is responsible for host-microbe interactions and works by communicating with the neural, endocrinal, humoral, immunological, and metabolic pathways. The human gut microorganisms (mostly non-pathogenic) have symbiotic host relationships and are usually associated with the host’s immunity to defend against pathogenic invasion. The dysbiosis of the gut microbiota is therefore linked to various human diseases, such as anxiety, depression, hypertension, cardiovascular diseases, obesity, diabetes, inflammatory bowel disease, and cancer. The mechanism leading to the disease development has a crucial correlation with gut microbiota, metabolic products, and host immune response in humans. The understanding of mechanisms over gut microbiota exerts its positive or harmful impacts remains largely undefined. However, many recent clinical studies conducted worldwide are demonstrating the relation of specific microbial species and eubiosis in health and disease. A comprehensive understanding of gut microbiota interactions, its role in health and disease, and recent updates on the subject are the striking topics of the current review. We have also addressed the daunting challenges that must be brought under control to maintain health and treat diseases.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Afzaal,
| | - Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Faculdade de Ciências de Ourense, Universidade de Vigo, Ourense, Spain
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Rana Muhammad Aadil,
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Aamir M, Saleem A, Rakha A, Nadeem M, Ateeq H, Saeed F, Asghar A, Shah YA, Afzaal M, Javed A, Tufail T, Qamar A. Functional utilization of Mango Waste for Improving the Nutritional and Sensorial Properties of Multigrain Cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17173] [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)
- Muhammad Aamir
- National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan
| | - Ayesha Saleem
- National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan
| | - Allah Rakha
- National Institute of Food Science and Technology (NIFSAT) University of Agriculture Faisalabad Pakistan
| | - Muhammad Nadeem
- Department of farm machinery and power University of Agriculture Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Aasma Asghar
- Department of Home Economics Government College University Faisalabad Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ahsan Javed
- Department of Food Science & Biotechnology Kangwon National University Chuncheon South Korea
| | - Tabussam Tufail
- University Institute of Diet and Nutritional Sciences University of Lahore Pakistan
| | - Aiza Qamar
- Department of Nutrition and Health Promotion University of Home Economics Lahore Pakistan
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Saeed F, Afzaal M, Shah YA, Khan MH, Hussain M, Ikram A, Ateeq H, Noman M, Saewan SA, Khashroum AO. Miso: A traditional nutritious & health-endorsing fermented product. Food Sci Nutr 2022; 10:4103-4111. [PMID: 36514754 PMCID: PMC9731531 DOI: 10.1002/fsn3.3029] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 07/26/2022] [Accepted: 07/28/2022] [Indexed: 12/16/2022] Open
Abstract
Consumer demand for fermented foods with a well-balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well-known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.
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Affiliation(s)
- Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Muzzamal Hussain
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Noman
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Shamaail A. Saewan
- Department of Food SciencesCollege of Agriculture, University of BasrahBasrahIraq
| | - Ashraf O. Khashroum
- Department of Plant Production and Protection, Faculty of AgricultureJerash UniversityJerashJordan
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39
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Faisal Z, Saeed F, Afzaal M, Akram N, Shah YA, Islam F, Ateeq H. Phytochemical profile and food applications of edible flowers: a comprehensive treatise. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17061] [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: 11/30/2022]
Affiliation(s)
- Zargham Faisal
- Institute of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science Government College University Faisalabad Pakistan
| | - Noor Akram
- Department of Human Nutrition Government College University Faisalabad Pakistan
| | - Yasir Abbas Shah
- Department of Food Science Government College University Faisalabad Pakistan
| | - Fakhar Islam
- Department of Food Science Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Science Government College University Faisalabad Pakistan
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40
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Afzaal M, Saeed F, Ateeq H, Shah YA, Hussain M, Javed A, Ikram A, Raza MA, Nayik GA, Alfarraj S, Ansari MJ, Karabagias IK. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir. Biomimetics (Basel) 2022; 7:biomimetics7030109. [PMID: 35997429 PMCID: PMC9397047 DOI: 10.3390/biomimetics7030109] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. The viability of free and encapsulated probiotics was also evaluated in kefir during storage. The developed beads presented porous spherical structures with a rough surface. A 1.58 ± 0.02 log CFU/mL, 1.26 ± 0.01 log CFU/mL, and 1.82 ± 0.01 log CFU/mL reduction were noticed for Cl-Ch hybrid cells under simulated gastro-intestinal and thermal conditions, respectively. The encapsulated cells were found to be acidic and thermally resistant compared to the free cells. Similarly, encapsulated probiotics showed better viability in kefir at the end of the storage period compared to free cells. In short, the newly developed Cl-Ch hybrid-based encapsulation has a promising potential for the targeted delivery of probiotics, as career agents, in gastric transit, and in foods.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ahsan Javed
- Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Ahtisham Raza
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, J&K 192303, India
- Correspondence: (G.A.N.); (I.K.K.)
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly 244001, India
| | - Ioannis K. Karabagias
- Department of Food Science & Technology, School of Agricultural Sciences, University of Patras, G. Seferi 2, 30100 Agrinio, Greece
- Correspondence: (G.A.N.); (I.K.K.)
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41
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Afzaal M, Saeed F, Hanif H, Islam F, Hussain M, Shah YA, Ikram A. Nutritional composition and functional properties of fermented product (Koozh): A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16969] [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)
- Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Hafsa Hanif
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Fakhar Islam
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Ali Ikram
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
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42
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Shah YA, Saeed F, Afzaal M, Waris N, Ahmad S, Shoukat N, Ateeq H. Industrial applications of taro (
colocasia esculenta
) as a novel food ingredient: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16951] [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: 11/30/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Numra Waris
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Shabana Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Noman Shoukat
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
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Shah YA, Saeed F, Afzaal M, Ahmad A, Hussain M, Ateeq H, Khan MH. Biochemical & nutritional properties of wheat bulgur: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16861] [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: 11/27/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Aftab Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Mujahid Hassan Khan
- Department of Food Sciences Government College University Faisalabad Pakistan
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