Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Nigella sativa (N. sativa) (Family Ranunculaceae) is a widely used medicinal plant throughout the world. It is very popular in various traditional systems of medicine like Unani and Tibb, Ayurveda and Siddha. Seeds and oil have a long history of folklore usage in various systems of medicines and food. The seeds of N. sativa have been widely used in the treatment of different diseases and ailments. In Islamic literature, it is considered as one of the greatest forms of healing medicine. It has been recommended for using on regular basis in Tibb-e-Nabwi (Prophetic Medicine). It has been widely used as antihypertensive, liver tonics, diuretics, digestive, anti-diarrheal, appetite stimulant, analgesics, anti-bacterial and in skin disorders. Extensive studies on N. sativa have been carried out by various researchers and a wide spectrum of its pharmacological actions have been explored which may include antidiabetic, anticancer, immunomodulator, analgesic, antimicrobial, anti-inflammatory, spasmolytic, bronchodilator, hepato-protective, renal protective, gastro-protective, antioxidant properties, etc. Due to its miraculous power of healing, N. sativa has got the place among the top ranked evidence based herbal medicines. This is also revealed that most of the therapeutic properties of this plant are due to the presence of thymoquinone which is major bioactive component of the essential oil. The present review is an effort to provide a detailed survey of the literature on scientific researches of pharmacognostical characteristics, chemical composition and pharmacological activities of the seeds of this plant.

A review on therapeutic potential of Nigella sativa: A miracle herb

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12330

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.

Cell adhesion is essential in cell communication and regulation, and is of fundamental importance in the development and maintenance of tissues. The mechanical interactions between a cell and its extracellular matrix (ECM) can influence and control cell behavior and function. The essential function of cell adhesion has created tremendous interests in developing methods for measuring and studying cell adhesion properties. The study of cell adhesion could be categorized into cell adhesion attachment and detachment events. The study of cell adhesion has been widely explored via both events for many important purposes in cellular biology, biomedical, and engineering fields. Cell adhesion attachment and detachment events could be further grouped into the cell population and single cell approach. Various techniques to measure cell adhesion have been applied to many fields of study in order to gain understanding of cell signaling pathways, biomaterial studies for implantable sensors, artificial bone and tooth replacement, the development of tissue-on-a-chip and organ-on-a-chip in tissue engineering, the effects of biochemical treatments and environmental stimuli to the cell adhesion, the potential of drug treatments, cancer metastasis study, and the determination of the adhesion properties of normal and cancerous cells. This review discussed the overview of the available methods to study cell adhesion through attachment and detachment events.

A Review of Cell Adhesion Studies for Biomedical and Biological Applications

Advances in bacterial exopolysaccharides: from production to biotechnological applications

Date seeds: chemical composition and characteristic profiles of the lipid fraction

Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

Date flesh: Chemical composition and characteristics of the dietary fibre

Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

https://orbi.uliege.be/bitstream/2268/64087/1/euro1.PDF

Claude Deroanne

Papers

Date seeds: chemical composition and characteristic profiles of the lipid fraction

Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

Date flesh: Chemical composition and characteristics of the dietary fibre

Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

Heating effects on some quality characteristics of date seed oil