Journal of Food Processing and Technology 

About: Journal of Food Processing and Technology is an academic journal. The journal publishes majorly in the area(s): Ascorbic acid & Wheat flour. It has an ISSN identifier of 2157-7110. Over the lifetime, 866 publications have been published receiving 7597 citations.

Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review

Abstract: Whole-grain cereals have received considerable attention in the last several decades due to the presence of unique blend of bioactive components like phytochemicals and antioxidants. However phytochemicals and antioxidants in whole-grains have not received as much attention as the phytochemicals in fruits and vegetables, although the increased consumption of whole-grains and whole-grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular diseases, type 2 diabetes, some cancers and allcause mortality. These unique bioactive compounds in whole-grains are proposed to be responsible for the health benefits of whole-grain consumption. In this paper, various whole-grain bioactive compounds and the health benefits associated with their consumption are reviewed.

A Review on the Functional Properties, Nutritional Content, Medicinal Utilization and Potential Application of Fenugreek

Abstract: Fenugreek (Trigonella foenum-gracum) is one of the most promising medicinal herbs, known from ancient times, having nutritional value too. Its green leaves and seeds are used for multipurpose. 100 g of seeds provide more than 65% of dietary fibre due to its high fibre content and it has an ability to change food texture. It is well known for its gum, fibre, alkaloid, flavonoids, saponin and volatile contents. In various medicinal applications, it works as antidiabetic, anticarcinogenic, remedy for hypocholesterolemia and hypoglycemia, antioxidant, antibacterial agent, gastric stimulant, and anti-anorexia agent. In modern food technology, it is used as food stabilizer, adhesive and emulsifying agent due its fibre, protein and gum content. Its protein is found to be more soluble (91.3%) at alkaline pH of 11. This review article presents the major medicinal and other beneficial uses of fenugreek discovered through last 30 years of research in animal and human subjects as well as in other experimental studies.

Application of Chitosan Based Coating in Fruit and Vegetable Preservation: A Review

Abstract: Edible coating is beneficial to the shelf life of postharvest fruit and vegetable. Chitosan-based coating was concerned in recent years owing to its non-toxic, biodegradable, and biocompatible properties. In view of the deficiency of single chitosan coating, there are two main methods to improve the property of chitosan-based coating at present. One method is that the chitosan were combined with organic compounds, inorganic compound, or biological control agents. The other method is that single chitosan coating was applied with non-coating remedies including heat treatment, hypobaric treatment, gas fumigation, and modified atmosphere packaging. After applying improved chitosan-based coating, the preserving effects were increased in most of the cases compared with single chitosan coating.

Antioxidant Properties of Wild Edible Mushrooms

Abstract: The methanolic extracts of dried wild edible mushroom were analyzed for antioxidant activity in different assays, namely, ferric antioxidant reducing power (FRAP), scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and total phenolic content. Among the twenty four mushroom extracts, the methanolic extracts from Leccinum scabrum showed the most potent radical scavenging activity showing 97.96%. The EC50 of Pleurotous dryinus and Lactarius piperatus methanolic extracts were 24.71 and 24.12 mg/ml, respectively. Total phenolics in the methanolic extracts were the highest in Boletus edulis. On the other hand, dry matter and ascorbic acid were determined in twenty four dried wild edible mushrooms. The amounts of ascorbic acid and total phenolic compounds found in the mushroom extracts were determined very low concentrations. Results from the PCA showed that principal components (PC) 1 and 2 described about 79.588 % of the total variation of sample. Therefore, edible mushrooms may have potential as natural antioxidants.

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Abstract: “Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra” “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled It offers mucilaginous consistency after cooking Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 474% “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives “Okra” is also known for being high in antioxidants activity “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits