Plant extracts have been long used by the traditional healers for providing health benefits and are nowadays suitable ingredient for the production of formulated health products and nutraceuticals. Traditional methods of extraction such as maceration, percolation, digestion, and preparation of decoctions and infusions are now been replaced by advanced extraction methods for increased extraction efficiency and selectivity of bioactive compounds to meet up the increasing market demand. Advanced techniques use different ways for extraction such as microwaves, ultrasound waves, supercritical fluids, enzymes, pressurized liquids, electric field, etc. These innovative extraction techniques, afford final extracts selectively rich in compounds of interest without formation of artifacts, and are often simple, fast, environment friendly and fully automated compared to existing extraction method. The present review is focused on the recent trends on the extraction of different bioactive chemical constituents depending on the nature of sample matrices and their chemical classes including anthocyanins, flavonoids, polyphenols, alkaloids, oils, etc. In addition, we review the strategies for designing extraction, selection of most suitable extraction methods, and trends of extraction methods for botanicals. Recent progress on the research based on these advanced methods of extractions and their industrial importance are also discussed in detail.

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A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies

Probiotics have several health benefits by modulating gut microbiome; however, techno-functional limitations such as viability controls have hampered their full potential applications in the food and pharmaceutical sectors. Therefore, the focus is gradually shifting from viable probiotic bacteria towards non-viable paraprobiotics and/or probiotics derived biomolecules, so-called postbiotics. Paraprobiotics and postbiotics are the emerging concepts in the functional foods field because they impart an array of health-promoting properties. Although, these terms are not well defined, however, for time being these terms have been defined as here. The postbiotics are the complex mixture of metabolic products secreted by probiotics in cell-free supernatants such as enzymes, secreted proteins, short chain fatty acids, vitamins, secreted biosurfactants, amino acids, peptides, organic acids, etc. While, the paraprobiotics are the inactivated microbial cells of probiotics (intact or ruptured containing cell components such as peptidoglycans, teichoic acids, surface proteins, etc.) or crude cell extracts (i.e. with complex chemical composition)”. However, in many instances postbiotics have been used for whole category of postbiotics and parabiotics. These elicit several advantages over probiotics like; (i) availability in their pure form, (ii) ease in production and storage, (iii) availability of production process for industrial-scale-up, (iv) specific mechanism of action, (v) better accessibility of Microbes Associated Molecular Pattern (MAMP) during recognition and interaction with Pattern Recognition Receptors (PRR) and (vi) more likely to trigger only the targeted responses by specific ligand-receptor interactions. The current review comprehensively summarizes and discussed various methodologies implied to extract, purify, and identification of paraprobiotic and postbiotic compounds and their potential health benefits.

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Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota.

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.

Inulin: Properties, health benefits and food applications.

Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with MK and MP powder showed an increment in their antioxidant activity. Sensory performance exhibited that the biscuit acceptable with mango taste and flavor were obtained by substitution up to 10% mango peel powder and up to 5% with mango kernel powder. From the results, it is concluded that by incorporating of MPP and MKP played important role in enhancing the nutritional properties of biscuits through improving especially their fiber content, antioxidant activity during storage up to 30 days at room temperature.

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Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit

Camel milk is one of the most important milk among other mammal’s milk due to its nutraceutical attributes. It has high concentration of iron which makes it panacea for those who have iron deficiency anemia. The salts present in camel milk has significant effect on human health. It is used for various diseases in urban areas of developing countries. It is a potential functional food. In urban areas of developing economies it is used for ascites. Camel milk is unique from other ruminant milk in terms of composition as well as functionality, as it contains high concentration of immunoglobulins and insulin. People with enervated immune system and those who are lactase-deficient can consume camel milk without any allergic response. Moreover, it is also used for potential therapeutic properties such as efficacy against diabetes and cancer as well as having anti-hypertensive properties.

Camel milk and its allied health claims: a review

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An overview: ginger, a tremendous herb

Papaya mostly found in tropical and sub-tropical areas of the world however in Pakistan, province of Sindh and Punjab are rich in lush green orchards of papaya (Oad et al., 2001). It is native to America (Pantoja et al., 2002). Plant proteolytic enzymes are superior to bacterially derived enzymes as meat tenderizers because of safety concerns such as pathogenicity. Plant proteolytic enzymes can digest muscle proteins including collagen and elastin, which lessens the toughness of meat. However, the proper quantity of enzymes must be used because excessive amounts would result in meat decomposition (Rawdkuen et al., 2012). It was suggested that papain with 0.025% concentration at 3% level (w/w) can be utilized to develop better tenderness and functional properties of spent hen meat cuts for efficient utilization (Khanna and Panda, 2007). Cysteine endopeptidase, also known as thiol protease is a group of enzymes have been found abundantly in the latex of Carrica papaya having enzymes like glycylendopeptidase, caricain, chymopapain and papain that comprise a huge amount of whole enzyme fraction, which also have 80% whole of the enzyme (Azarkan et al., 2003). These enzymes showed broad specificity, cleaving peptide bonds of basic amino acids (Suster et al., 2011). That is why used as meat tenderizing and clarifying agent in food industries and in processing to confirm proper fading of leather (Huet et al., 2006). Papaya extract have antibacterial activity against E. coli, S. aureus and C. albicans (Tewari et al., 2014) and Listeria monocytogens (Eshamah et al., 2014) and S. dysenteria, P. aeruginosa, P. fluorescens, S. marcescens, P. vulgaris, and S. typhimurium (Ogunjobi et al., 2011). It has been reported that 90% of the estimated food-related deaths involve the pathogens Salmonella (28%), Toxoplasma (24%), Listeria monocytogenes (19%), Norwalk-like viruses (11%), Campylobacter (6% ) and Escherichia coli O157:H7 (3%) (CDC, 2011). According to previous research occurrence of Listeria monocytogenes in processed meat varies from 0 to 15% and in chicken was 20.6 to 24.1%. Different types of pathogenic bacteria and many other organisms might be hosted into meat during any process that may be in slaughter house, processing, cooking or any other, which causes spoilage and major loss for nutritional value that is affecting on human being. This is the main reason to decrease microbial potential that enhance the shelf-life (Gudbjomsdottir et al., 2004). The basic purpose of present study was to increase the shelf life of beef kababs by Pak. J. Agri. Sci., Vol. 54(1), 153-159; 2017 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 DOI:https://doi.org/10.21162/PAKJAS/17.5032 http://www.pakjas.com.pk

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Azam Shakeel

Papers

Inulin: Properties, health benefits and food applications.

Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit

Camel milk and its allied health claims: a review

An overview: ginger, a tremendous herb

Extraction and utilization of papaya extract as meat tenderizer and antimicrobial activity against Salmonella typhimurium.