Sania Zia

Bio: Sania Zia is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Food science & Nutraceutical. The author has an hindex of 2, co-authored 5 publications receiving 44 citations.

An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

Abstract: Extraction is a separation technique for bioactive compounds from food samples that are used as an active ingredient in pharmaceutical, and food manufacturing industries. There is now an ever-incre...

An update on functional, nutraceutical and industrial applications of watermelon by-products: A comprehensive review

Abstract: Background Agro-waste is of rising concern since they present social, economic and environmental challenges. Conversion of food waste is receiving an increasing attention towards the fact that these materials represent possible utilization sources for conversion into useful products and increasing the demand for natural bioactive compounds. Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded and used as animal feed. These by-products contain phytochemical compounds with great nutritional and functional potential. Scope and approach This review article describes the scientific studies from the last five years regarding the nutritional and bioactive compounds present in the watermelon rind (WMR) and watermelon seeds (WMSs). This review also focused on their nutraceutical worth fully justified by the presence of functional active compounds, as well as their potential industrial application for future research concerning novel or functional, nutraceutical, pharmaceutical and cosmeceutical product development. Key findings and conclusion: WMR is a rich source of fatty acids, minerals, and phenolic compounds and dietary fibers. It also contains soluble carbohydrates (45–65%), carotenoids, alkaloids, saponin, and phytates. WMSs are an excellent source of protein (15–50%) such as albumin, globulin, prolamin, and glutelin. WMSs are also a good source of vitamin B-complex (B1, B2, B3, B6 B12), polyunsaturated fatty acids, essential and non-essential amino acids as well as phenolic compounds. Moreover. Watermelon by-products also present therapeutic properties including anti-diabetic, antioxidant, antihypertensive, anti-inflammatory, antiulcer, antitumor, hypocholesterolemic, hepato-, nephron- and neuro-protective effects and antibacterial properties fully evidenced from recently published literature. Therefore, the use of these byproducts to design and develop innovative functional food products with added value is important for sustainability across the food chain. Nevertheless, further research is needed on the clinical studies of WMR and WMSs to fully support the development of functional food products, nutraceutical and pharmaceutical applications.

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Abstract: Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2-Diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable (p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large-scale production, storage, and marketing of SCJ products.

Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

Abstract: The main objective of this study was to investigate the incorporation of watermelon rind (WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value-added ingredient in the development of WMR-enriched value-added watermelon fruit butter. Physicochemical properties (acidity, TSS, and pH), bioactive compounds (total phenolic and flavonoid compounds, lycopene, and citrulline), antioxidant potential (DPPH and FRAP) and microbiological analysis of watermelon fruit butter were evaluated for 60 days of storage at 4 ± 1°C. No significant (p > .05) changes in TSS whereas there was a drop in acidity and a rise in pH were observed in all treatments. As compared to other treatments, WMR extract preserved more (p < .05) color attributes, total phenolic and flavonoid compounds, lycopene, citrulline, and antioxidant activity of fruit butter during storage. The results regarding microbiological analysis indicated that the more (p < .05) microbial safety and longer shelf life were achieved by the 6% WMR extract incorporating fruit butter. The WMR addition in the form of extracts in the development of fruit butter was more effective in minimizing quality changes, retaining color, bioactive compounds, and reducing microbial growth during storage. Novelty impact statement Our study focused on utilizing the nutritious watermelon rind (WMR) in different forms such as pulp, powder, and extract for the development of shelf-life-stable watermelon fruit butter. 6% WMR extract incorporating fruit butter ensures safety and quality, significantly high acceptability, and protects more nutrients by reducing microbial load as compared to other treatments. The conversion of such high-value agro-waste to design and develop innovative functional foods, bioactive, nutraceuticals, and pharmaceuticals could minimize food losses and waste, reduce environmental impact, maximize agricultural profit, and improve food sustainability on commercial scale. More importantly, such research studies attempt to alleviate growing concerns about food waste by repurposing rejected food byproducts.

An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

Abstract: Extraction is a separation technique for bioactive compounds from food samples that are used as an active ingredient in pharmaceutical, and food manufacturing industries. There is now an ever-incre...

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents.

Abstract: Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called "phytoconstituents" that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.

Application of chitosan-based apple peel polyphenols edible coating on the preservation of strawberry (Fragaria ananassa cv Hongyan) fruit

Abstract: This study was determined to investigate the efficacy of chitosan (CS)‐based apple peel polyphenols (APP) composite coatings to enhance the storage quality of strawberries. Strawberries were coated with CS‐APP1 (0.25% APP), CS‐APP2 (0.50%), CS‐APP3 (0.75%), CS‐APP4 (1.0%), and stored at 20°C and 35–40% RH. The uncoated fruit was considered as control. The fruits were evaluated for weight loss, decay, firmness, bioactive compounds, titratable acidity, and total soluble solids (TSS). The results revealed that CS‐APP coatings had a significant effect on all the tested parameters. The weight loss and decay percentage were reduced to 10.91% and 19%, respectively, in the CS‐APP4 treatment group. The highest value of TSS (6.8%) was observed in the CS‐APP3 treatment group on the 6th day of storage. Coatings with CS‐APP4 exhibited the maximum acid content (0.78 g/100 g) as compared to the CS only (0.68 g/100 g). The total phenol content was highest (1.3 mg/g) in the CS‐APP2 treatment group at the end of storage. CS‐APP2 composite coating could be effectively utilized to extend the postharvest life of strawberries as it retarded the senescence and maintained quality attributes of the fruits during storage. PRACTICAL APPLICATIONS: Strawberry is a nutritionally rich fruit. However, it has a short shelf‐life and can deteriorate quickly. Chitosan (CS) is a biopolymer that is widely used for the application of edible coating with different antioxidant agents. Although apple fruit peel is discarded as industrial waste, yet it is a good source of polyphenols and natural antioxidants. Chitosan‐based APP edible coating can be used to prolong the postharvest life of strawberry as well as to minimize food processing industrial waste by utilizing apple peel as an antioxidant ingredient.

Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

Abstract: Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.