المؤلفون: Abbas Asad, Saeed Akhtar, Tariq Ismail, Hassan Raza, Stanley I.R. Okoduwa

المصدر: World Nutrition, Vol 15, Iss 2 (2024)

مصطلحات موضوعية: type 2 diabetes, raw carrot flour, fermented carrot flour, whole wheat flour, fasting blood sugar, blood sugar parameters, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: Background Diabetes is a metabolic disease that is common and growing rapidly. It is characterised by high blood sugar levels and related complications to vital organs such as the kidneys, heart, blood vessels, and eyes. The most common kind of diabetes affecting people globally is type 2 diabetes (T2D). An increasing number of people are looking at natural foods and dietary supplements to manage their T2D. Objective The aim of this pilot study was to assess the glycemic index, glycemic response, sensory qualities, nutritional composition, and possible antidiabetic benefits of chapattis fortified with raw and fermented carrot powder. Methods Seven preparations of chapattis were prepared into three variants from whole wheat flour chapattis (WWFC) as control group, raw carrot-supplemented chapattis (RCSC) with subtypes T1, T2, and T3, and fermented carrot-supplemented chapattis (FCSC) with subtypes T4, T5, and T6. The variants were provided to 11 professionally trained sensory panelists for organoleptic evaluation. The chapattis subtype with the best organoleptic properties together with the WWFC were then given randomly to a group of 30 persons with T2D respectively to see how their blood sugar levels were affected over a period of 4 weeks. Results The panelist adjudged RCSC (T2) and FCSC (T5) as the best organoleptically. The randomised control investigation demonstrated that the fasting blood glucose levels for WWFC, RCSC, and FCSC decreased (P

وصف الملف: electronic resource

العلاقة: https://www.worldnutritionjournal-org.wphna.org/index.php/wn/article/view/1009Test; https://doaj.org/toc/2041-9775Test

الوصول الحر: https://doaj.org/article/57ca2cb6a05c4d45b1bd536499893ab2Test

المؤلفون: Muhammad Waseem, Saeed Akhtar, Tahir Mehmood, Muhammad Qamar, Wisha Saeed, Muhammad Younis, Saima Perveen, Tariq Ismail, Tuba Esatbeyoglu

المصدر: Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101114- (2024)

مصطلحات موضوعية: Spinacia oleracea, Leafy vegetable, Microwave processing, Antinutrient, Pesticide, Fortification, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

الوصف: Spinach (Spinacia oleracea L.) is a leafy green vegetable that belongs to the family Amaranthus, sub-family Chenopodiaceae. It is famous for its low-calorie content and rich nutritional profile of zinc, folic acid, iron, calcium, magnesium, retinol, and ascorbic acid. In contrast, pesticide residues like imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin and antinutrients like alkaloids, phytates, tannins, and oxalates are also found in spinach, which inhibit nutrient absorption and also exert deleterious effects in humans. The present study was aimed at determining the technofunctional and nutritional characteristics and improving the consumer safety aspects of dehydrated spinach powder (SP). Spinach was processed to improve its safety characteristics using thermal and non-thermal processing techniques, including microwave heat processing, blanching, acid, and alkali soaking. Findings on the nutrient composition of raw and treated forms suggest SP developed from raw spinach as a promising source of ash (2.9%), fibers (8.19%), proteins (19.1%), Na (97.9 mg/100g), Ca (1304 mg/100g), K (234.2 mg/100g), Fe (41.1 mg/100g), and Zn (14.3 mg/100g). Microwave heating anticipated the highest decline of the content of alkaloids, oxalates, tannins, and phytates by 85, 87, 88 and 89%, respectively. Similarly, microwave heating of SP was found to be more promising in reducing the burden of pesticides such as imidacloprid, cypermethrin, bifenthrin, chlorpyrifos, and deltamethrin by 86, 74, 84, 80 and 78%, respectively. Value-added unleavened flatbreads (chapatis) with 5% SP were observed to have the better color, taste, and textural attributes. The study proposes thermal processing i.e., microwave heat processing in particular as a safer approach to reduce the natural antinutrients and extrinsic toxicants of spinach to a level considerably safer for consumption.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2666154324001510Test; https://doaj.org/toc/2666-1543Test

الوصول الحر: https://doaj.org/article/7b4e6d10d0674e81971d6a6d2c7cb748Test

المؤلفون: Shagufta Qasim, Shamim Gul, Abdul Hanan Buriro, Fahad Shafiq, Tariq Ismail

المصدر: Saudi Journal of Biological Sciences, Vol 31, Iss 3, Pp 103922- (2024)

مصطلحات موضوعية: Crocus sativus, Wood-derived biochar, Flavonoids, Carotenoids, Total polyphenolics, Co-composted biochar, Biology (General), QH301-705.5

الوصف: Being the most expensive spice, saffron has great economic importance. This crop grows well in cold arid deserts. Salinity is one of the important limiting factors for the cultivation of this crop. However, the use of composted manured and co-composted biochar and fertilizers can play a role in attenuating the salinity stress on this crop. In this two-year field study, manures from three sources: sheep and goat (SG), cow and buffalo (FYM), and poultry (PM) farms, and their co-compost with slow-pyrolyzed wood-derived biochar (B) were used for saffron cultivation in slightly saline (electrical conductivity 1.95 dS m−1) and non-saline soils. Yield and concentration of antioxidants of stigma and bacterial diversity in the rhizosphere of this crop, under salinity and non-salinity conditions, were evaluated. Results revealed that in non-saline soil of first-year crops, all fertilizers decreased the yield of stigma than control by 15–49 % (P ≤ 0.05) but increased the concentration of carotenoids and total polyphenolics (P ≤ 0.05). In saline soil, no difference in yield was observed between treatments for the first-year crop; however, for the second-year crop, as compared to control, PM and FYM significantly increased yield by 41 % and 44 % respectively, whereas FYM also increased the concentration of total polyphenolics (P ≤ 0.05). The FYM fertilizer was found suitable for the yield and quality of saffron stigma for second-year crops in both soils (non-saline and saline). The observed OTUs, Chao1, Fischer, and ACE indexes based on 16 s rRNA metagenomic analysis revealed 2–4 times greater bacterial diversity in the rhizosphere soil of PM-B and SG-B treatments than in the control. Furthermore, 347 bacterial species were found in PM-B- or SG-B-amended soils absent in control treatments.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S1319562X23003674Test; https://doaj.org/toc/1319-562XTest

الوصول الحر: https://doaj.org/article/796675cd6b7942189659e140c4a70066Test

المؤلفون: Saima Perveen, Muhammad Junaid Anwar, Tariq Ismail, Aneela Hameed, Syeda Sameen Naqvi, Mohamad Fawzi Mahomoodally, Farhan Saeed, Ali Imran, Muzzamal Hussain, Muhammad Imran, Habib Ur Rehman, Tara Khursheed, Tabussam Tufail, Tahir Mehmood, Shinawar Waseem Ali, Entessar Al Jbawi

المصدر: International Journal of Food Properties, Vol 26, Iss 1, Pp 1122-1139 (2023)

مصطلحات موضوعية: Edible coating, Food packaging material, Bacterial nanocellulose, Biotechnological techniques, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: ABSTRACTFood packaging material is the primary element of the food industry; therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the food commodities. Concurrently, biotechnology introduces various techniques to produce several edible food packaging materials i.e. polysaccharides and protein-based films, intelligent and active packaging, which can preserve the food for a long period and inhibit the entry of biotic and abiotic components into the food. Various materials i.e. nisin, chitosan, cactus/mucilage, and bacterial nanocellulose, are being utilized to produce various kinds of edible packaging, including films, coatings, foams, with various kinds of edible active and intelligent packaging characteristics by biotechnological tools. The packaging material prepared by biotechnological applications is widely adopted and utilized in various food processing and preservation industries due to its higher safety levels and more nutritional components for consumption. The edible packaging material is currently utilized only for solid and semisolid processed products. However, there is an urgency to develop edible packaging material for liquid commodities such as products of the dairy and beverages industry by utilizing biotechnological techniques.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1094-2912Test; https://doaj.org/toc/1532-2386Test

الوصول الحر: https://doaj.org/article/8b0bd7cfaead4804aae25777aa315a3dTest

المؤلفون: Muhammad Younis, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Dur-e-shahwar Sattar, Wisha Saeed, Mohammad S. Mubarak, Elena Bartkiene, João Miguel Rocha

المصدر: Foods, Vol 13, Iss 12, p 1826 (2024)

مصطلحات موضوعية: phytochemicals, anti-nutrients, probiotic microorganism, Lactiplantibacillus plantarum, antioxidant potential, Chemical technology, TP1-1185

الوصف: Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/12/1826Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/31227be65b874794b4fb4df742c31c40Test

المؤلفون: Jai K Das, Zahra Ali Padhani, Muhammad Khan, Mushtaq Mirani, Arjumand Rizvi, Imran Ahmed Chauhadry, Rahima Yasin, Tariq Ismail, Saeed Akhtar, Kehkashan Begum, Junaid Iqbal, Khadija Humayun, Hamna Amir Naseem, Kauser Abdulla Malik, Zulfiqar A Bhutta

المصدر: PLoS ONE, Vol 19, Iss 6, p e0304462 (2024)

مصطلحات موضوعية: Medicine, Science

الوصف: BackgroundZinc deficiency poses significant health risks, particularly in low-income settings. This study aims to evaluate the impact of agronomically zinc biofortified (fermented and non-fermented) and post-harvest wheat flour flatbread on zinc status and metabolic health in adolescents and adult women in rural Pakistan.MethodsA four-arm triple-blind randomized controlled trial will be conducted in a rural district of Pakistan. Participants (adolescents aged 10-19 and adult women aged 20-40) will be assigned to receive fermented or unfermented high zinc agronomically biofortified wheat flour flatbread, post-harvest zinc-fortified wheat flour flatbread, or low zinc conventional whole wheat flour flatbread. The meal would be served once a day, six days a week for six months. The study aims to enroll 1000 participants and will be analyzed based on the intention-to-treat principle. The trial is registered with number NCT06092515.OutcomesPrimary outcomes will include serum zinc concentration and metabolic markers, while secondary outcomes include anthropometric measurements, blood pressure, and dietary intake.ConclusionThis trial will provide valuable insights into the efficacy of agronomically zinc biofortified wheat flour in improving zinc status and metabolic health. Findings may inform public health strategies to combat zinc deficiency in resource-limited settings.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1932-6203Test

الوصول الحر: https://doaj.org/article/5bf5081f733a46fb83f7858eebff9febTest

المؤلفون: Ayeesha Masood, Shaista Anjum, Misbah Manzoor, Huma Batool, Ayesha Mushtaq, Musarrat Riaz, Amna Bano, Zahoor Ahmed Bazai, Ashif Sajjad, Cinzia Bennincasa, Zsolt Ponya, Tariq Ismail

المصدر: Cogent Food & Agriculture, Vol 9, Iss 2 (2023)

مصطلحات موضوعية: Fatty acid, phenolic, mineral composition, Olea ferruginea, purple ripe olives, Agriculture, Food processing and manufacture, TP368-456

الوصف: AbstractThe present study aimed to explore fluctuations in fatty acids and phenolic profiles of olive oil extracted from fruits of Olea ferruginea Royle harvested at green raw and purple ripe stages from the district Zhob, Balochistan, Pakistan. First, fruit sampling was conducted on 26th June when green olives appeared on trees; second, purple ripe olives were picked on 26th August. Due to very small size and large pit size, oil is extracted without de-pitting the fruit. High-performance liquid chromatography–mass spectrometry (HPLC-MS) system was used for fatty acid and phenolic profiling of both oil samples. Results showed that fatty acid composition of oil extracted from raw green and ripe purple olives falls in the normal range set for purity criteria for olive oils and olive pomace oils by International Olive Council 2019 except for behenic, caprylic, capric and lauric in both oils and oleic acid and linoleic acid of oil extracted from raw green olives which do fall in standard ranges. Fatty acid composition of the olive oil showed that the oil is rich in monounsaturated fatty acids (range 50.71% in oil of green olives and 58.77% in oil of ripe purple olives), polyunsaturated fatty acids (range 30.45% in oil of raw green olives and 19.32% in oil of ripe purple olives) and saturated fatty acids (range 15.27–18.58% in olive oil obtained from raw green and ripe purple olives). SFAs showed least variation with ripening stages. There was high concentration of total phenolics in oil obtained from green raw olives (33.41 mg kg−1) as compared to oil of ripe purple olives (18.49 mg kg−1). The present study revealed that alpha, beta, gamma and delta tocopherols showed a uniform trend along with ripening of olive fruit, i.e. there is a clear decline in total tocopherol content of olive oil obtained from ripe purple olives. Green raw olives showed high values of α-tocopherol (192.47 mg kg−1), β + γ-tocopherols (233.65 mg kg−1) and δ-tocopherol (1087.48 mg kg−1). The present work concludes that ripening of olive fruit affects chemical composition of olive oil.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2331-1932Test

الوصول الحر: https://doaj.org/article/74ba410409c14b139169411af623153eTest

المؤلفون: Malik Waseem Abbas, Mazhar Hussain, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Zahid Shafiq, Tuba Esatbeyoglu

المصدر: Antioxidants, Vol 13, Iss 4, p 471 (2024)

مصطلحات موضوعية: n/a, Therapeutics. Pharmacology, RM1-950

الوصف: In the original publication [...]

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2076-3921/13/4/471Test; https://doaj.org/toc/2076-3921Test

الوصول الحر: https://doaj.org/article/1e7250cd33cb47dfa90e835d0a9d5e0aTest

المؤلفون: Jean P. Dzoyem, Roland T. Tchuenguem, Jamshed Iqbal, Muhammad Arfat Yameen, Abdul Mannan, Irum Shahzadi, Tariq Ismail, Nighat Fatima, Ghulam Murtaza

المصدر: Artificial Cells, Nanomedicine, and Biotechnology, Vol 50, Iss 1, Pp 188-197 (2022)

مصطلحات موضوعية: Nanotechnology, anticandidal, antioxidant, extracts, fractions, nanoparticles, Biotechnology, TP248.13-248.65, Medical technology, R855-855.5

الوصف: AbstractThis study aimed to synthesize the silver nanoparticles (SNPs) and loaded chitosan nanoparticles (LCNPs) using Euphorbia prostata based on their anticandidal activity. Antioxidant capacity and the total phenolic and total flavonoid content of plant samples and synthesized nanoparticles (NPs) were also evaluated. SNPs and LCNPs were prepared, respectively using chemical reduction of silver salt solution and ionotropic gelation method. The anticandidal activity was assessed by broth micro-dilution method and the antioxidant activity was determined using free-radical scavenging assays. The synthesized NPs after the optimization process were found to be spherical with sizes ranging from 12 to 100 nm. Spectroscopic analysis of NPs showed the appearance of peaks in prescribed wavelength ranging between 402 and 493 nm. The synthesized NPs showed potent anticandidal activity compared to the free extract. The SNPs formulations NpEPM 7.5 and NpEPMR 7.5, showed significantly low MIC values ranging between 2 and 128 µg/mL. In the case of LCNPs, NpEPM (4:1) and NpEPME (4:1) also showed lower MIC values ranging from 32 to 256 µg/mL. The plant samples as well as NPs showed antioxidant potential. In addition, plant extracts and NPs possess the potent biological potential and can be further investigated through in vivo experiments.

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2169-1401Test; https://doaj.org/toc/2169-141XTest

الوصول الحر: https://doaj.org/article/a984fc7dcc934143891c76a47f535df0Test

المؤلفون: Wisha Saeed, Tariq Ismail, Muhammad Qamar, Muhammad Zulqarnain Khan, Naveed Ahmad, Mohammad S. Mubarak, Tuba Esatbeyoglu

المصدر: Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101274- (2024)

مصطلحات موضوعية: Karonda, C. carandas, Neglected fruit, Micronutrient deficiency, Secondary metabolites, Value addition, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

الوصف: Carissa carandas (C. carandas), an Apocynaceae family member, fruit bearing crop is locally known as karonda in Asia, grown wild has gained attention owing to impressive nutritional composition and health benefits. A 100–200 g serving size of C. carandas meets 100 % recommended dietary allowance (RDA) of iron, zinc, manganese, copper, chromium, and vitamin C in all age groups, making it a promising candidate for addressing nutrient deficiencies across all age groups. Other than that it also contains significant amount of carbohydrates (61–67 %) sugars (4.7–13 % mainly reducing), fats (4.5–19 % mainly PUFAS), and protein (1.6–3.2 %) despite remaining underutilized. C. carandas extracts reported to have antioxidant, anti-inflammatory, antimicrobial, and anti-tyrosinase potential comparable to the commercially available synthetic drugs. Therefore, this review aims to consolidate current knowledge on the nutritional profile and bioactive components of C. carandas, and to explore its importance in food technology sector. The study provides novel insights about the potential of C. carandas to address micronutrient deficiencies, boost local economies, and provide income for farmers. It also highlights its potential for sustainable agriculture, functional food development, and innovative products due to its antioxidant, antimicrobial, and anti-inflammatory properties.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2666154324003119Test; https://doaj.org/toc/2666-1543Test

الوصول الحر: https://doaj.org/article/c89f372cc0fc496b8053786dae2cca7dTest