Bioactive compounds of beetroot and utilization in food processing industry: A critical review.

Sun, oven (50 and 70 °C) and microwave oven (210 and 700 W) drying of onion slices were carried out to monitor the drying kinetics and quality degradation of the product. Page, “Modified Page” and “Midilli and Kucuk” models exhibited high coefficient of determination (R2) values, ranging between 0.994 and 0.999. The calculated effective diffusivity (Deff) values (m2/s) of onion slices for the sun, oven 50 °C and oven 70 °C, microwave 210 W and microwave 700 W drying process were 8.339 × 10−10, 7.468 × 10−10, 1.554 × 10−9, 4.009 × 10−8 and 4.869 × 10−8, respectively. Fresh and dried onion slices had high amounts of K (696.82–16357.55 mg/kg), Ca (69.64–340.03 mg/kg), Na (37.72–1895.43 mg/kg), Mg (3.31–964.77 mg/kg) and P (46.47–3384.07 mg/kg) minerals. The highest mineral values were determined in oven dried samples. Sun (L∗ 58.00 ± 4.83, a∗ 0.27 ± 0.10, b∗ 14.36 ± 2.40) and microwave oven drying (210 W) (L∗ 54.78 ± 7.54, a∗ −0.71 ± 0.09, b∗ 13.17 ± 1.05) revealed better colour values in the dried products. The phenolic contents of microwave oven dried samples (1664.39 ± 134.12 and 1623.59 ± 140.02 for 210 W and 700 W, respectively) were higher than those of the other dried onion slices.

Study the effect of sun, oven and microwave drying on quality of onion slices

Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review

World is facing agrarian as well as nutritional challenges. Agricultural lands with irrigation facilities have been exploited to maximum, and hence we need to focus on dry lands to further increase grain production. Owing to low fertility, utilization of dry lands to produce sufficient quality grains is a big challenge. Millets as climate change compliant crops score highly over other grains like wheat and rice in terms of marginal growing conditions and high nutritional value. These nutri-cereals abode vitamins, minerals, essential fatty acids, phyto-chemicals and antioxidants that can help to eradicate the plethora of nutritional deficiency diseases. Millets cultivation can keep dry lands productive and ensure future food and nutritional security.

/pdf/millets-a-solution-to-agrarian-and-nutritional-challenges-27q6pafdym.pdf

Millets: a solution to agrarian and nutritional challenges

Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections—A review

Abstract Background and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health. Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models. Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk. Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.

Quinoa Beverages: Formulation, Processing and Potential Health Benefits

Purpose




Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.




Design/methodology/approach




The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.




Findings




The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.




Originality/value




The developed product can help to promote the use of radish as a substrate for the beverage industry.

Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology

Non-communicable diseases are the major inducer of mortality and morbidity in the Western world. In terms of nutrition, a diet high in fat (particularly saturated fat), salt and sugars have shown to be associated with innumerable incidence of diet- associated health diseases. Dietary modification is a central part of any treatment strategy. The Dietary Approach to Stop Hypertension (DASH) diet is one among such healthy dietary patterns, which emphasizes on the consumption of fruits, vegetables and low-fat dairy foods, including whole grains, poultry, fish, and small quantities of red meat, sweets and drinks containing sugar. This study provides certain practical evidence that prolonged adoption of DASH diet which can be a useful treatment for numerous non-communicable diseases with a sustained effect on the health that involves both accessibility and proximity to healthy eating choices. Long-term studies are required to assess whether these effects are maintained over time.

DASH Dietary Pattern: A Treatment for Non-communicable Diseases

Conjugated linoleic acid (CLA) refers to a class of positional and geometrical isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) having conjugate double bond system. CLA are synthesized in rumen of the ruminants by biohydrogenation of dietary fatty acids; and thus, can be obtained from dairy products as well as from the meat of sheep, lamb and other ruminants. Among the several isomers, c9, t11-CLA isomer is the most biologically active form and accounts approximately 80% of total isomers. A number of clinical and epidemiological studies have demonstrated the role of CLA as anti-atherogenic, anti-inflammatory, anti-oxidative, anticarcinogenic, etc. Several researchers have suggested the positive association of CLA in weight management, hypercholesterolemia, immunomodulatory functions, and improved bone metabolism.

/pdf/potential-health-benefits-of-conjugated-linoleic-acid-an-58ev4cb9hd.pdf

Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient

Objective: In this study, the effects of three different processing methods, sun drying, freezing, microwave drying, and fresh fruits of Carissa spinarum in terms of physical, nutritional and phytochemical composition have been studied. Methods: These local variety of fruits were selected from Himachal (India). These fruits were obtained fresh, cleaned, and washed prior to selected techniques. Results: As we see from, the results in Tables showed that drying techniques improved the protein, carbohydrates, ash content, dietary fiber (neutral detergent fiber, acid detergent fiber, cellulose, hemicelluloses, and lignin), total phenol, antioxidant activities, and mineral content. Drying destroyed total flavonoids, tannin, alkaloid, and anthocyanin content. Conclusions: The findings of the research is clearly indicated that some processing methods are proved good for more nutrient retension as compared to others. This study aim to make consumers aware about the effects of processing methods on nutritional value of fruits and study will help people to generate awareness for the intake of these underutilized fruits in their daily diet increase nutritional status in a better way. Keywords: Sun drying, Freezing, Microwave drying, Carissa spinarum.

Beenu Tanwar

Papers

Quinoa Beverages: Formulation, Processing and Potential Health Benefits

Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology

DASH Dietary Pattern: A Treatment for Non-communicable Diseases

Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient

Influence of processing on physiochemical, nutritional and phytochemical composition of carissa spinarum (karonda) fruit