Showing papers in "Journal of Food Science and Technology-mysore in 2015"

Probiotics, prebiotics and synbiotics- a review

Abstract: The health benefits imparted by probiotics and prebiotics as well as synbiotics have been the subject of extensive research in the past few decades. These food supplements termed as functional foods have been demonstrated to alter, modify and reinstate the pre-existing intestinal flora. They also facilitate smooth functions of the intestinal environment. Most commonly used probiotic strains are: Bifidobacterium, Lactobacilli, S. boulardii, B. coagulans. Prebiotics like FOS, GOS, XOS, Inulin; fructans are the most commonly used fibers which when used together with probiotics are termed synbiotics and are able to improve the viability of the probiotics. Present review focuses on composition and roles of Probiotics, Prebiotics and Synbiotics in human health. Furthermore, additional health benefits like immune-modulation, cancer prevention, inflammatory bowel disease etc. are also discussed.

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.

Abstract: More than half of the world populations are affected by micronutrient malnutrition and one third of world’s population suffers from anemia and zinc deficiency, particularly in developing countries. Iron and zinc deficiencies are the major health problems worldwide. Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods have been developed to reduce the phytic acid content in food and improve the nutritional value of cereal which becomes poor due to such antinutrient. These include genetic improvement as well as several pre-treatment methods such as fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme. Biofortification of staple crops using modern biotechnological techniques can potentially help in alleviating malnutrition in developing countries.

Smart packaging systems for food applications: a review

Abstract: Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Abstract: Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.

Flaxseed—a potential functional food source

Abstract: There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.

Functional components and medicinal properties of food: a review

Abstract: Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases. They act simultaneously at different or identical target sites with the potential to impart physiological benefits and promotion of wellbeing including reducing the risk of cancer, cardiovascular disease, osteoporosis, inflammation, type II diabetes, and other chronic degenerative diseases, lowering of blood cholesterol, neutralization of reactive oxygen species and charged radicals, anticarcinogenic effect, low-glycaemic response, etc. Previously, it was thought that functional ingredients such as non-starchy carbohydrates including soluble and insoluble dietary fibres, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, prebiotics, conjugated linolenic acid, long-chain omega-3, −6 and −9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components are equally available in animal products such as milk, fermented milk products and cold-water fish. The way a food is processed affects its functional components. Many processing techniques have been found to lower the concentration of functional components in food. Conversely, other techniques were found to increase them. Hence, in a time when the role of a healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin.

Nutritional advantages of oats and opportunities for its processing as value added foods - a review.

Abstract: Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

Trends in dairy and non-dairy probiotic products - a review.

Abstract: Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

Bioactive peptides of animal origin: a review

Abstract: Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role in human health by affecting the digestive, endocrine, cardiovascular, immune and nervous systems. Several peptides that are released in vitro or in vivo from animal proteins have been attributed to different health effects, including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, opioid activities, enhancement of mineral absorption and/or bioavailability, cytomodulatory and immunomodulatory effects, antiobesity, and anti-genotoxic activity. Several functional foods based on the bioactivities of these peptides with scientifically evidenced health claims are already on the market or under development by food companies. Consumer’s increasing interest in these products has given an impetus to the food industry and scientific sector who are continuously exploring the possibilities for the development of new functional products based on these peptides. In this review, we describe above stated properties of bioactive peptides of animal origin.

Reactivity of phenolic compounds towards free radicals under in vitro conditions

Abstract: The free radical scavenging activity and reducing power of 16 phenolic compounds including four hydroxycinnamic acid derivatives namely ferulic acid, caffeic acid, sinapic acid and p-coumaric acid, benzoic acid and its derivatives namely protocatechuic acid, gallic acid and vanillic acid, benzene derivatives namely vanillin, vanillyl alcohol, veratryl alcohol, veratraldehyde, pyrogallol, guaiacol and two synthetic antioxidants, butylated hydroxy anisole (BHA) and propyl gallate were evaluated using 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH•), 2,2′-Azinobis-3- ethylbenzothiazoline-6-sulfonic acid radical (ABTS+•), Hydroxyl radical (•OH) and Superoxide radical (O2 •-) scavenging assays and reduction potential assay. By virtue of their hydrogen donating ability, phenolic compounds with multiple hydroxyl groups such as protocatechuic acid, pyrogallol, caffeic acid, gallic acid and propyl gallate exhibited higher free radical scavenging activity especially against DPPH• and O2 •-. The hydroxylated cinnamates such as ferulic acid and caffeic acid were in general better scavengers than their benzoic acid counter parts such as vanillic acid and protocatechuic acid. All the phenolic compounds tested exhibited more than 85 % scavenging due to the high reactivity of the hydroxyl radical. Phenolic compounds with multiple hydroxyl groups also exhibited high redox potential. Exploring the radical scavenging and reducing properties of antioxidants especially those which are found naturally in plant sources are of great interest due to their protective roles in biological systems.

Microbial pigments as natural color sources: current trends and future perspectives.

Abstract: Synthetic colors have been widely used in various industries including food, textile, cosmetic and pharmaceuticals. However toxicity problems caused by synthetic pigments have triggered intense research in natural colors and dyes. Among the natural Sources, pigment producing microorganisms hold a promising potential to meet present day challenges. Furthermore natural colors not only improve the marketability of the product but also add extra features like anti oxidant, anti cancer properties etc. In this review, we present various sources of microbial pigments and to explore their biological and clinical properties like antimicrobial, antioxidant, anticancer and anti inflammatory. The study also emphasizes upon key parameters to improve the bioactivity and production of microbial pigments for their commercial use in pharmacological and medical fields.

Prodigiosin and its potential applications

Abstract: Since a decade, there has been a strong consumer demand for more natural products. This has augmented inclination towards substitution of synthetic colorants with natural pigments. Natural pigments not only have the capacity to increase the marketability of products, they also demonstrate valuable biological activities as antioxidants and anticancer agents. There is a long history of exploitation of natural products produced by bacteria as sources of pharmaceutically important, bioactive compounds. Among natural pigments, pigments from microbial sources are potentially suitable alternatives to synthetic pigments. The red pigment prodigiosin (PG) has unusual properties, which have long been documented. The red-pigmented prodiginines are bioactive secondary metabolites produced by both Gram-negative and Gram-positive bacteria. Prodigiosins are characterized by a common pyrrolyl pyrromethene skeleton, and the biological role of these pigments in the producer organisms remains unclear. Bacterial prodigiosins and their synthetic derivatives are effective proapoptotic agents against various cancer cell lines, with multiple cellular targets including multi-drug resistant cells with little or no toxicity towards normal cell lines. However, research into the biology of pigment production will stimulate interest in the bioengineering of strains to synthesize useful prodiginine derivatives. This review article highlights the characteristics and potential applications of prodigiosin pigment from Serratia as prodigiosins are real potential therapeutic drugs.

Novel trends in development of dietary fiber rich meat products-a critical review.

Abstract: Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

Novel food packaging systems with natural antimicrobial agents.

Abstract: A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review.

Abstract: Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

Advanced glycation End-products (AGEs): an emerging concern for processed food industries.

Abstract: The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor – RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

Abstract: The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pre-treatment method to improve the efficiency of the industrial processing of berry fruits.

Formulation and characterization of functional foods based on fruit and vegetable residue flour

Abstract: Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g−1 of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.

Resveratrol content and antioxidant properties of underutilized fruits

Abstract: In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g−1 dry weight) followed by jamun seed (34.87 μg g−1 dry weight), jamun pulp (13.70 μg g−1 dry weight) and skin of jamun (11.19 μg g−1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g−1 dry weight) and highest antioxidant property (IC50 value-0.40 mg ml−1). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

Bacillus cereus food poisoning: international and Indian perspective.

Abstract: Food borne illnesses result from eating food or drinking beverages that are contaminated with chemical matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillus cereus is one of the food-borne disease causing Bacteria. Species of Bacillus and related genera have long been troublesome to food producers on account of their resistant endospores. Their spores may be present on various types of raw and cooked foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria. Bacillus cereus is well known as a cause of food poisoning, and much more is now known about the toxins produced by various strains of this species, so that its significance in such episodes are clearer. However, it is still unclear why such cases are so rarely reported worldwide.

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review.

Abstract: Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.

Crystallization modifiers in lipid systems

Abstract: Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.

Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (Camellia sinensis L.) leaves

Abstract: The popularity of tea is increasing on the global aspect because of its role as a significant source of phenolic compounds in human diet. The objectives of this present study is to develop a supercritical carbon dioxide (SC-CO2) extraction method suitable for extraction of phenolic compounds such as total phenolics, flavonoids and tannin from tea leaves at various extraction conditions such as extraction pressure (100–200 bar), temperature (40–60 °C) and co-solvent (ethanol) flow rate (1–3 g/min). Furthermore, the total antioxidant activity of the SC-CO2 tea leaves extracts was assessed using ABTS+ (2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) method. Response surface methodology (RSM) combined with Box-Behnken design was used to investigate and optimize the process variables. The results showed that, extraction pressure and co-solvent flow rate have significant effect on the responses. From the experimental data, second order polynomial mathematical models were developed for each response with high coefficient of determination value (R2 > 0.95). An optimization study using Derringer’s desired function methodology was performed and the optimal conditions based on both individual and combinations of all independent variables (extraction pressure of 188 bar, temperature of 50 °C and co-solvent flow rate of 2.94 g/min) were determined with maximum total phenolic content of 131.24 mg GAE/100 ml, total flavonoid content of 194.60 mg QE/100 ml, total tannin content of 49.99 mg TAE/100 ml and totalantioxidant activity of 262.23 μMol TEAC/100 ml of extracts respectively with a overall desirability value of 0.983, which was confirmed through validation experiments.

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Abstract: Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).

Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications.

Abstract: Antioxidants protect the body from various disease conditions through their ability to neutralize the effects of free radicals. Synthetic antioxidants are extensively used in processed foods for prevention of oxidation and retention of sensory quality. Consumer awareness and preference has led to a vigorous interest in the search for natural antioxidants. Sesamin and sesamolin, the major lignans present in sesame oil, are known for their antioxidative properties. Roasted sesame oil has a higher concentration of sesamol, the thermally degraded product of sesamolin, which is considered a more potent antioxidant compared to its parent molecule. The isolated lignans and sesamol were tested for their antioxidant, free radical scavenging and antibacterial properties. Sesamol is the best antioxidant and free radical scavenger amongst the molecules studied with IC50 value of 5.44 μg / mL (DPPH radical scavenging activity). Antibacterial assays against food borne pathogens revealed sesamol to be an antimicrobial agent with minimal inhibitory concentration (MIC) of 2 mg /mL in the culture. Its activity was synergistic with γ-tocopherol, also present in sesame seeds. Inhibition of browning (60–65 %) in fruit pulps (apple, banana and potato) was observed in presence of 20 μM sesamol.

Antimicrobial activity of turmeric extract and its potential use in food industry.

Abstract: The present study investigates the antimicrobial and preservative potentials of turmeric extracts for food industry. Turmeric extracts prepared in n-hexane, water, chloroform and ethanol were applied to meals as preservatives and antibacterial agent. The samples were assessed microbiologically (total bacterial, total fungal and total coliform counts) and organoleptically (color, odor, taste) at day zero and after 15 days intervals. Meals autoclaved for shorter time (5 min) and treated with combination of 1 % or 2 % turmeric extract preserved for longer period. These results were comparable with samples autoclaved for longer period (15 min) with out turmeric extract. The antibacterial activities of different turmeric extracts were also tested against Escherichia coli, Staphylococcus aureus, Salmonella typhi and Candida albicans by disc diffusion method. Water extracted samples of turmeric stored at room temperature inhibited the growth of Escherichia coli and Salmonella typhi while aqueous extract autoclaved at 121 °C for 30 min reduced the growth of Escherichia coli and Staphylococcus aureus. Methanol extracted samples stored at room temperature or autoclaved at 121 °C was effective to control the growth of all microbes under study. Chloroform and n-hexane extracts (stored at room temperature) showed weak activity against all tested microbes.

Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts

Abstract: Annona muricata is a naturally occurring edible plant with wide array of therapeutic potentials. In India, it has a long history of traditional use in treating various ailments. The present investigation was carried out to characterize the phytochemicals present in the methanolic and aqueous leaf extracts of A. muricata, followed by validation of its radical scavenging and DNA protection activities. The extracts were also analyzed for its total phenolic contents and subjected to HPLC analysis to determine its active metabolites. The radical scavenging activities were premeditated by various complementary assays (DRSA, FRAP and HRSA). Further, its DNA protection efficacy against H2O2 induced toxicity was evaluated using pBR322 plasmid DNA. The results revealed that the extracts were highly rich in various phytochemicals including luteolin, homoorientin, tangeretin, quercetin, daidzein, epicatechin gallate, emodin and coumaric acid. Both the extracts showed significant (p < 0.05) radical scavenging activities, while methanolic extract demonstrated improved protection against H2O2-induced DNA damage when compared to aqueous extract. A strong positive correlation was observed for the estimated total phenolic contents and radical scavenging potentials of the extracts. Further HPLC analysis of the phyto-constituents of the extracts provides a sound scientific basis for compound isolation.

Intelligent packaging in meat industry: An overview of existing solutions

Abstract: Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.

Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts

Abstract: Grape byproducts are a rich source of phenolics having immense medicinal properties, but usually wasted from juice/wine processing industries. The present study investigates the phenolic antioxidants and the insulinotropic effect of extracts prepared from seed, skin and stems of two red wine grape cultivars: Pusa Navarang and Merlot. Pusa Navarang cultivar has shown high amounts of total phenolics (95.8 mg/ml), flavonoids (30.5 mg/ml) and flavan-3-ols (21.8 mg/ml) in seed extract and total anthocyanin (4.9 mg/ml) in its skin extract as compared to Merlot cultivar. As determined using HPLC, higher amounts of catechin hydrate (14909 mg/l) and epicatechin (9299 mg/l) were observed in its seed extract, while quercetin hydrate (5849 mg/l) was abundant in its skin extract. Similarly, ferric reducing antioxidant power (FRAP) and ABTS+. [2,2′-azinobis (3-ethylbenzothiazoline)-6-sulfonic acid] and DPPH. (1,1-diphenyl-2-picrylhy- drazyl) radicals scavenging, were higher in its seed extract, respectively being 134.8 mg/ml of Quercetin equivalent (QE), 18.7 mM of trolox equivalent (TE) and 33.5 mM of TE. Strong correlation was obtained between FRAP and total phenolics, flavonoids and flavan-3-ols contents with correlation coefficients (r2) of 0.915, 0.738 and 0.838 respectively. Interestingly, there was a 2–8 fold increase in insulin secretion by isolated mice pancreatic islets at 5.5 mM and 16.5 mM glucose concentration in presence of various extracts. Overall, the seed, skin and stem byproducts of both cultivars are rich sources of phenolics and antioxidants and represent a source of new insulin secretagogues.

Emerging trends in nutraceutical applications of whey protein and its derivatives

Abstract: The looming food insecurity demands the utilization of nutrient-rich residues from food industries as value-added products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.