1
|
Bhat SA, Rizwan D, Mir SA, Wani SM, Masoodi FA. Advances in apple packaging: a review. J Food Sci Technol 2023; 60:1847-1859. [PMID: 37206415 PMCID: PMC10188779 DOI: 10.1007/s13197-022-05447-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 05/21/2023]
Abstract
Apple (Malus domestica) belongs to the family Rosaceae. It is one of the most commonly cultivated fruit in all temperate zones of the world and holds an equally important place in the global economy. Apple is a climacteric fruit and undergoes metabolic changes even after the harvest and thus prone to post-harvest losses. The packaging of apples plays an important role in extending the shelf life of the apples and also maintains the quality during distribution and transport. The prime role of packaging is to contain the food commodity and protect the enclosed product from external damage. But other functions such as traceability, convenience and temper evidence are of secondary importance. Different packaging techniques are employed for the packaging of apples which include both conventional (wooden boxes, corrugated fiber boxes, crates) and non-conventional packaging like modified atmosphere packaging (MAP), active packaging, edible coatings, etc.
Collapse
Affiliation(s)
- Saiqa Aziz Bhat
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Danish Rizwan
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| |
Collapse
|
2
|
Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| |
Collapse
|
3
|
Shah A, Masoodi FA, Gani A, ul Ashraf Z, Ashwar BA. Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region. J Food Sci Technol 2022; 59:3464-3473. [PMID: 35875224 PMCID: PMC9304534 DOI: 10.1007/s13197-021-05336-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/07/2021] [Accepted: 11/19/2021] [Indexed: 06/15/2023]
Abstract
In this work the different varieties of oats were subjected to three pre-treatments such as germination, sand roasting and γ-irradiation. The pretreated oat grains were evaluated for phenolic content, flavonoid content and antioxidant activity. RP-HPLC displayed that the amount of ferulic acid, chlorogenic acid, kaempferol, ellagic acid and epicatechin in native, roasted and γ-irradiated oats varied in the range of 2.51-3.23, 0.97-1.89, 4.35-5.33, 1.56-2.197 and 3.387-10.8 µg/100 g, respectively. Total phenolic content (TPC) expressed as µg GAE/g and µg FAE/g and total flavonoid content (TFC) expressed as µg rutin equivalent/g was found highest in germinated samples. Study reported increase in antioxidant activity in the following order; γ-irradiation > germination > roasting > native. It was concluded that the different pretreatments enhanced antioxidant properties of the oat grains therefore can be efficiently utilized as food or functional ingredient in various food systems.
Collapse
Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Zanoor ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| |
Collapse
|
4
|
Akhtar G, Masoodi FA. Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification. Ultrason Sonochem 2022; 86:106022. [PMID: 35537316 PMCID: PMC9118165 DOI: 10.1016/j.ultsonch.2022.106022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/13/2022] [Accepted: 04/30/2022] [Indexed: 05/02/2023]
Abstract
Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties. The rheological and microstructure measurements indicated that use of SPI-pectin HWO emulsions had a viscoelastic solid behaviour (G' > G″) with highly interconnected gel-like network structure leading to diffused oil droplet distribution. An increase in particle size diameter (1.86-5.09 µm) and hardness values (43.16-69.08 N) was seen with increase in the SPI-pectin wall material concentration. A significant reduction in whiteness (L* value) from 91.12 to 53.52 was noted during storage for encapsulated samples. Mayonnaise formulations containing encapsulated HWO depicted significantly lower peroxide value (2.65 meqO2/kg) after extended storage period in comparison to free oil (8.33 meqO2/kg). FTIR analysis of mayonnaise formulations depicted successful complexation of HWO with SPI-MD-pectin matrix. These findings would be of immense importance in designing of Pickering emulsions stabilized by protein-polysaccharide particles with aim of delivering nutraceuticals associated with myriad health benefits.
Collapse
Affiliation(s)
- Gazalla Akhtar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| |
Collapse
|
5
|
Shah A, Ul Ashraf Z, Gani A, Masoodi FA, Gani A. β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability. Ultrason Sonochem 2022; 82:105884. [PMID: 34952343 PMCID: PMC8799592 DOI: 10.1016/j.ultsonch.2021.105884] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/07/2021] [Accepted: 12/19/2021] [Indexed: 05/13/2023]
Abstract
Rutin was nano-encapsulated in date [En-Ru(D)] and mushroom [En-Ru(M)] β-glucan matrix to protect it from the harsh gastrointestinal environment and to enhance its bioavailability and biological activity upon digestion. The encapsulation was carried using green technology i.e., ultra-sonication. The En-Ru(D) and En-Ru (M) showed the hydrodynamic diameter of 314.04 and 482.21 nm with polydispersity index of 0.21 and 0.33. The in vitro release behaviour followed the Higuchi model. The antimicrobial activity of En-Ru(D) and En-Ru(M) were evaluated against gram negative E. coli (ATCC 25922) and gram positive (Staphylococcus aureus) bacteria. Furthermore, En-Ru(D) and En-Ru(M) exhibited increased bioavailability of rutin in intestinal fluid with retention of anti-obesity and antioxidant activities after digestion (p < 0.05). Therefore, β-glucan matrix can efficiently encapsulate flavonoids and regulate the release of functional bioactive ingredients in the simulated human digestive conditions.
Collapse
Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India.
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Asir Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir. Srinagar 190006, India
| |
Collapse
|
6
|
Ahmed Wani T, Masoodi FA, Akhter R, Akram T, Gani A, Shabir N. Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties. Ultrason Sonochem 2022; 82:105900. [PMID: 34972072 PMCID: PMC8799616 DOI: 10.1016/j.ultsonch.2021.105900] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 05/11/2023]
Abstract
This research includes production of chitosan nanocapsules through ionic gelation with sodium bisulfate for nanoencapsulation of hydroxytyrosol (HT) using ultrasonication in tandem. The resulting nanocapsules encapsulating HT were analyzed for particle size, ζ-potential, packaging characteristics, FESEM, ATR-FTIR, XRD, DSC, in vitro release, antioxidant potential and antiproliferative properties. The nanocapsules (size 119.50-365.21 nm) were spherical to irregular shaped with positive ζ-potential (17.50-18.09 mV). The encapsulation efficiency of 5 mg/g HT (HTS1) and 20 mg/g HT (HTS2) was 77.13% and 56.30%, respectively. The nanocapsules were amorphous in nature with 12.34% to 15.48% crystallinity and crystallite size between 20 nm and 27 nm. Formation of nanocapsules resulted in increasing the glass transition temperature. HTS2 delivered 67.12% HT (HTS1 58.89%) at the end of the simulated gastrointestinal digestion. The nanoencapsulated HT showed higher antioxidant and antiproliferative (against A549 and MDA-MB-231 cancer cell lines) properties than the free HT.
Collapse
Affiliation(s)
- Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India.
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India
| | - Towseef Akram
- Division of Biotechnology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Shuhama 191202, Jammu and Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India
| | - Nadeem Shabir
- Division of Biotechnology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Shuhama 191202, Jammu and Kashmir, India
| |
Collapse
|
7
|
Ganaie TA, Masoodi FA, Rather SA, Wani SM. Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand. J Food Sci Technol 2021; 58:4139-4148. [PMID: 34538898 DOI: 10.1007/s13197-020-04878-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2020] [Accepted: 10/28/2020] [Indexed: 10/22/2022]
Abstract
Three types of honeys viz. Robinia pseudoacacia (RSA), Plectranthus rugosus (PR) and multifloral honey (MF) from Kashmir Himalayas of India were characterized on the basis of physicochemical, antioxidant and FTIR-ATR spectroscopic features. The physicochemical parameters indicated that ash content, electrical conductivity, redness (a*) and yellowness (b*) were higher in MF honey, moisture content, Hydroxymethylfurfural (HMF) and lightness (L*) in PR honey and Water activity (aw) and proline content in RSA honey (P ≤ 0.05). Significantly higher values of total sugar, total reducing sugar and sucrose content was observed in MF honey (P ≤ 0.05). The total phenolic content (TPC), total flavonoids, ferric reducing antioxidant power and 1, 1-diphenyl-2-picrylhydrazy-IC50 (DPPH- IC50) free radical scavenging activity showed that MF honey had significantly higher antioxidant activity (P ≤ 0.05). ATR-FTIR analysis demonstrated that the absence of peaks at broad band around 1653.454-1637.656 cm-1 in MF honey, 1185.989-1153.072 cm-1 and 918.570-916.544 cm-1 wavenumbers in PR honey thus clearly discriminating different types of honeys. The results revealed that physico-chemical, antioxidant and spectroscopic characteristics of honey types vary with geographic origin and their floral sources and MF honey have a high therapeutic potential.
Collapse
Affiliation(s)
- Tariq Ahmad Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - Sajad Mohd Wani
- Divison of Food Science and Technology, SKUAST-K, Jammu, Jammu and Kashmir India
| |
Collapse
|
8
|
Batool M, Bashir O, Amin T, Wani SM, Masoodi FA, Jan N, Bhat SA, Gul A. Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties ( Prunus armeniaca) during controlled atmosphere storage. FOOD SCI TECHNOL INT 2021; 28:557-569. [PMID: 34259077 DOI: 10.1177/10820132211032074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.
Collapse
Affiliation(s)
- Mariya Batool
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Omar Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - F A Masoodi
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Nusrat Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Shakeel Ahmad Bhat
- College of Agricultural Engineering, Sher e Kashmir University of Agricultural Sciences & Technology of Kashmir, Srinagar, India
| | - Amir Gul
- Division of Food Science and Technology, University of Kashmir, Srinagar, India
| |
Collapse
|
9
|
Parvez S, Wani IA, Masoodi FA. Extraction Optimization of Green Tea Beverage (Noon Chai) for Yield, Polyphenols and Caffeine Using Response Surface Methodology. Arab J Sci Eng 2021. [DOI: 10.1007/s13369-021-05918-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
10
|
Naqash F, Masoodi FA, Gani A, Nazir S, Jhan F. Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Adil Gani
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Sadaf Nazir
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Faiza Jhan
- Department of Food Science and Technology University of Kashmir Srinagar India
| |
Collapse
|
11
|
Wani SM, Masoodi FA, Yousuf S, Dar BN, Rather SA. Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14887] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Sajad Mohd Wani
- Division of Food Science and Technology SKUAST Kashmir Shalimar Srinagar India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar India
| | | | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology 1‐University Avenue Awantipora Srinagar India
| | - S. A. Rather
- Department of Food Science and Technology University of Kashmir Srinagar India
| |
Collapse
|
12
|
Rather SA, Masoodi FA, Rather JA, Akhter R, Gani A, Ganaie TA. Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India. Food Chem 2020; 359:128450. [PMID: 34078541 DOI: 10.1016/j.foodchem.2020.128450] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 09/04/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) contents and formation of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India. The FAs composition i.e. saturated FAs, monounsaturated FAs, polyunsaturated FAs and trans FAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The cholesterol content decreased significantly after canning in all products (P < 0.05) while, maximum reduction was observed in high-fat goshtaba (HFC). During storage all products exhibited significant decrease in cholesterol upto 6th month, thereafter showed non-significant variation. The COPs determined were 7-β-OH-ch, 5-ch-3β-ol-7-one and 25-OH-ch. After canning two COPs (7-β-OH-ch, 5-ch-3β-ol-7-one) were produced in all products. But during storage there was formation of 25-OH-ch, increase in 7-β-OH-ch and decrease in 5-ch-3β-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG. The results concluded that fat replacer (XG), processing and storage had no significant effect on the FAs compositions of all goshtaba products including HFC. However, cholesterol content exhibited significant variation and minimum reduction in cholesterol and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.
Collapse
Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Tariq A Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| |
Collapse
|
13
|
Akhter R, Masoodi FA, Wani TA, Rather SA. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents. Int J Biol Macromol 2019; 137:1245-1255. [PMID: 31260767 DOI: 10.1016/j.ijbiomac.2019.06.214] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 12/20/2022]
Abstract
Rosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.5:0.75 w/w). Inclusion of REO and nisin significantly (p ≤ 0.05) improved water barrier properties (0.014 g.mm/m224h), tensile strength (25.95 MPa) and thermal stability as compared to control. ATR-FTIR spectra and XRD pattern elucidated structural interaction between EO's and biocomposite films. Addition of REO of and nisin increased microsctructural heterogeneity and opacity (2.78). Incorporation of REO and nisin exhibited the highest inhibitory activity against all tested pathogenic strains (Bacillus subtilis, Escherichia coli, and Listeria monocytogenes). The antioxidant properties of biocomposite films were analyzed using reducing power, metal chelation, DPPH and ABTS radical scavenging assays, which enhanced significantly (p ≤ 0.05) with the addition of MEO and REO. This study validated that incorporation of natural additives in active biocomposite films offers promising functional ingredients for packaging materials for various food applications.
Collapse
Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| |
Collapse
|
14
|
Shah A, Masoodi FA, Gani A, Ashwar BA. Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties. Int J Biol Macromol 2019; 133:365-371. [PMID: 31002904 DOI: 10.1016/j.ijbiomac.2019.04.112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 10/27/2022]
Abstract
Water extractable pentosans extracted from three varieties of oats were studied for structural analysis using ATR- FTIR, ferulic acid content using RP-HPLC, antioxidant activity by DPPH, reducing power, and metal chelating assays, and functional properties. The appearance of absorption band at 1720 cm-1 in water extractable pentosans is assigned to the presence of aromatic esters as displayed from ATR-FTIR spectrum. All the samples exhibited non-newtonian behavior with viscosities following the order; SWEP > 20WEP > 90WEP. Bile acid binding capacity of water soluble pentosans varied significantly from 46.69 to 49.40%. RP-HPLC displayed that water extractable pentosans from SKO20 contained about 2 times higher FA (423.00 μg/100 g) compared to SWEP (250.00 μg/100 g) and 90 WEP (253.00 μg/100 g). Water soluble pentosans had DPPH scavenging activity, reducing power, and metal chelation activity in the range of 13.57-17.45 (μg α-tocopherol/g), 8.91-10.24 (μg BHT/g), and 0.55-0.76 (μg citric acid/g), respectively.
Collapse
Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| |
Collapse
|
15
|
Bhat NA, Hamdani AM, Masoodi FA. Development of functional cookies using saffron extract. J Food Sci Technol 2018; 55:4918-4927. [PMID: 30482987 PMCID: PMC6233447 DOI: 10.1007/s13197-018-3426-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2018] [Accepted: 09/11/2018] [Indexed: 11/27/2022]
Abstract
Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.
Collapse
Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| |
Collapse
|
16
|
Wani SM, Masoodi FA, Ahmad M, Mir SA. Processing and storage of apricots: effect on physicochemical and antioxidant properties. J Food Sci Technol 2018; 55:4505-4514. [PMID: 30333647 PMCID: PMC6170339 DOI: 10.1007/s13197-018-3381-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2018] [Accepted: 08/07/2018] [Indexed: 11/25/2022]
Abstract
The present study was carried out to evaluate the effect of processing methods and storage periods on the three apricot varieties viz. CITH-1, CITH-2 and New Castle. Apricots were processed by freezing and canning of pulp and drying of whole apricots. After processing these were analysed for various physicochemical and antioxidant properties for a storage period of 12 months at 4 month interval. The results for physicochemical properties like moisture content, TSS, total sugars and reducing sugars showed significant variation with respect to varieties and processing methods during storage. Apricots processed by canning showed highest retention of antioxidants in terms of TPC, FRAP, DPPH and metal chelating activity throughout storage period than that of frozen and dried one. CITH-2 processed by canning, freezing and drying method showed highest antioxidant properties than CITH-1 and New Castle. It can be concluded from the study that canning and freezing can preserve the apricot pulp for 12 months and significantly retain bioactive compounds.
Collapse
Affiliation(s)
- Sajad Mohd Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - Mukhtar Ahmad
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| |
Collapse
|
17
|
Muzzaffar S, Masoodi FA. Plum cultivars grown in Himalayan temperate conditions: physicochemical, antioxidant and antiproliferative activity against three cancer cell lines. Food Measure 2018. [DOI: 10.1007/s11694-018-9841-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
18
|
Shafi M, Baba WN, Masoodi FA. Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. Food Measure 2017. [DOI: 10.1007/s11694-017-9486-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
19
|
Affiliation(s)
- Sajad A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Jahangir A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Furheen Amin
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| |
Collapse
|
20
|
Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics. J Food Sci Technol 2016; 53:3715-3724. [PMID: 28017986 DOI: 10.1007/s13197-016-2345-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2016] [Accepted: 09/08/2016] [Indexed: 11/25/2022]
Abstract
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.
Collapse
Affiliation(s)
- Mukhtar Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| |
Collapse
|
21
|
Shameem N, Kamili AN, Ahmad M, Masoodi FA, Parray JA. Antioxidant Potential and DNA Damage Protection by the Slate Grey Saddle Mushroom, Helvella lacunosa (Ascomycetes), from Kashmir Himalaya (India). Int J Med Mushrooms 2016; 18:631-6. [PMID: 27649731 DOI: 10.1615/intjmedmushrooms.v18.i7.80] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study pertains to the radical scavenging potential of and DNA protection by Helvella lacunosa, an edible mushroom from Kashmir Himalaya (India). Different solvents, on the basis of their polarities, were used to extract all solvent-soluble bioactive compounds. Seven different antioxidant methods were also used to determine extensive radical scavenging activity. The mushroom ethanol extract and butanol extract showed effective scavenging activity of radicals at 95% and 89%, respectively. At 800 µg/mg, the ethanol extract was potent enough to protect DNA from degradation by hydroxyl radicals. It is evident from these findings that the presence of antioxidant substances signifies the use of H. lacunosa as food in the mountainous valleys of the Himalayan region.
Collapse
Affiliation(s)
- Nowsheen Shameem
- Centre of Research for Development, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Azra N Kamili
- Centre of Research for Development, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Mushtaq Ahmad
- SKUAST-K, Shalimar Srinagar, Jammu and Kashmir, India
| | | | - Javid A Parray
- Centre of Research for Development, University of Kashmir, Srinagar, Jammu and Kashmir, India
| |
Collapse
|
22
|
Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. J Food Sci Technol 2016; 53:2876-86. [PMID: 27478244 DOI: 10.1007/s13197-016-2270-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.
Collapse
Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A H Malik
- Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
| |
Collapse
|
23
|
Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan AA, Masoodi FA, Gani A, Wani TA. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). J Food Sci Technol 2016; 53:2752-9. [PMID: 27478231 DOI: 10.1007/s13197-016-2247-3] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2016] [Accepted: 05/10/2016] [Indexed: 11/27/2022]
Abstract
The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.
Collapse
Affiliation(s)
- Sabeera Muzaffar
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asma Ashraf Khan
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, 90112 Thailand
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| |
Collapse
|
24
|
Anjum S, Gani A, Ahmad M, Shah A, Masoodi FA, Shah Y, Gani A. Antioxidant and Antiproliferative Activity of Walnut Extract (Juglans regiaL.) Processed by Different Methods and Identification of Compounds Using GC/MS and LC/MS Technique. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12756] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Syed Anjum
- Department of Food Technology; Guru Jambeshwar University of Science and Technology; Hisar Haryana India
| | - Adil Gani
- Department of Food science and Technology; University of Kashmir; Srinagar Jammu and Kashmir India
| | - Mudasir Ahmad
- Department of Food science and Technology; University of Kashmir; Srinagar Jammu and Kashmir India
| | - Asima Shah
- Department of Food science and Technology; University of Kashmir; Srinagar Jammu and Kashmir India
| | - F. A. Masoodi
- Department of Food science and Technology; University of Kashmir; Srinagar Jammu and Kashmir India
| | - Yasir Shah
- National Institute of Food Technology and Management; New Delhi India
| | - Asir Gani
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla Thailand
| |
Collapse
|
25
|
Bazaz R, Baba WN, Masoodi FA, Yaqoob S. Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram. Food Measure 2016. [DOI: 10.1007/s11694-016-9324-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
26
|
Shah U, Naqash F, Gani A, Masoodi FA. Art and Science behind Modified Starch Edible Films and Coatings: A Review. Compr Rev Food Sci Food Saf 2016; 15:568-580. [DOI: 10.1111/1541-4337.12197] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/12/2016] [Accepted: 01/13/2016] [Indexed: 10/22/2022]
Affiliation(s)
- Umar Shah
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Farah Naqash
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Adil Gani
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - F. A. Masoodi
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| |
Collapse
|
27
|
Khan AA, Gani A, Masoodi FA, Amin F, Wani IA, Khanday FA, Gani A. Structural, thermal, functional, antioxidant & antimicrobial properties of β-d-glucan extracted from baker's yeast (Saccharomyces cereviseae)-Effect of γ-irradiation. Carbohydr Polym 2016; 140:442-50. [PMID: 26876872 DOI: 10.1016/j.carbpol.2016.01.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 12/23/2015] [Accepted: 01/01/2016] [Indexed: 11/15/2022]
Abstract
This study was carried out to evaluate the effect of γ-irradiation (0, 5, 10, 20, 30 & 50kGy) on the structural, functional, antioxidant and antimicrobial properties of yeast β-d-glucan. The samples were characterized by ATR-FTIR, gel permeation chromatography (GPC) and the thermal properties were studied using DSC. There was a decrease in the average molecular weight of β-d-glucan as the irradiation dose increased. The functional properties of irradiated yeast β-d-glucan were largely influenced by the action of gamma radiation like swelling power and viscosity decreases with increase in the irradiation dose while as fat binding capacity, emulsifying properties, foaming properties and bile acid binding capacity shows an increasing trend. All the antioxidant properties carried out using six different assays increased significantly (p≤0.05) in a dose dependent manner. The antibacterial activity of yeast β-d-glucan also showed an increasing trend with increase in the irradiation dose from 5 to 50kDa.
Collapse
Affiliation(s)
- Asma Ashraf Khan
- Department of Food Science and Technology, University of Kashmir, Srinagar 19006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 19006, India.
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 19006, India
| | - Furheen Amin
- Department of Food Science and Technology, University of Kashmir, Srinagar 19006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 19006, India
| | - Firdous Ahmad Khanday
- Department of Biotechnology, University of Kashmir, Hazratbal, Srinagar 19006, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Songkhla, Thailand
| |
Collapse
|
28
|
Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol 2015; 52:8104-12. [PMID: 26604383 PMCID: PMC4648903 DOI: 10.1007/s13197-015-1960-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2015] [Accepted: 07/14/2015] [Indexed: 01/22/2023]
Abstract
Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.
Collapse
Affiliation(s)
- Sajad A. Rather
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S. M. Wani
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A. H. Malik
- />Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
| |
Collapse
|
29
|
Shah S, Gani A, Ahmad M, Shah A, Gani A, Masoodi FA. In vitro antioxidant and antiproliferative activity of microwave-extracted green tea and black tea (Camellia sinensis): a comparative study. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13749-015-0050-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
30
|
Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM. Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India. Food Measure 2015. [DOI: 10.1007/s11694-015-9247-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
31
|
Gani A, Hussain A, Ahmad M, Baba WN, Gani A, Masoodi FA, Wani SM, Shah A, Wani IA, Maqsood S. Engineering and functional properties of four varieties of pulses and their correlative study. Food Measure 2015. [DOI: 10.1007/s11694-015-9242-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
32
|
Jan U, Gani A, Ahmad M, Shah U, Baba WN, Masoodi FA, Maqsood S, Gani A, Wani IA, Wani SM. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. J Food Sci Technol 2015; 52:6334-44. [PMID: 26396378 DOI: 10.1007/s13197-015-1773-8] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/23/2014] [Accepted: 02/12/2015] [Indexed: 11/29/2022]
Abstract
Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.
Collapse
Affiliation(s)
- Ulfat Jan
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates
| | - Asir Gani
- Department of Food Technology, Guru Nanak Dev University, Hisar, India
| | - Idress Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, J&K, India 190006
| |
Collapse
|
33
|
Ahmad M, Baba WN, A Wani T, Gani A, Gani A, Shah U, Wani SM, Masoodi FA. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies. J Food Sci Technol 2015; 52:5799-807. [PMID: 26344994 DOI: 10.1007/s13197-014-1701-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2014] [Accepted: 12/23/2014] [Indexed: 10/24/2022]
Abstract
Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.
Collapse
Affiliation(s)
- Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Touseef A Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Asir Gani
- Department of Food Technology, Guru Nanak Dev University, Hisar, Punjab India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| |
Collapse
|
34
|
Gani A, Rasool N, Shah A, Ahmad M, Gani A, Wani TA, Wani IA, Wani SM, Masoodi FA. DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2014.992967] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
35
|
Gani A, Masoodi FA, Wani SM. Characterization of Lotus Stem (Nelumbo nucifera) Starches Purified From Three Lakes of India. Journal of Aquatic Food Product Technology 2013. [DOI: 10.1080/10498850.2012.680177] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
36
|
Abstract
Physicochemical, morphological and pasting properties of starches isolated from four rice cultivars grown in India were studied. The amylose content ranged between 4.7 and 30.2% of starch, highest in K332 starch and lowest in SR1 starch. Swelling power, water solubility and water absorption capacity of starches increased with increase in temperature from 50 to 90 °C at 10 °C intervals. Highest swelling and water absorption was found in SR1 and lowest in K332 starches but reverse was observed in case of solubility that was highest for K332 and lowest for SR1 starch. The microstructure of starch granules from different rice cultivars showed the presence of mainly polyhedral granules having average size in the range of 4.0–5.2 µm. K332 showed the presence of smallest granules, whereas SR1 starch showed the presence of largest granules. X-ray diffraction pattern of rice starch from different cultivars showed typical A-type crystallinity. Pasting properties of starches differed significantly. Pasting temperature was highest for K332 and lowest for SR1, while peak viscosity was highest for aromatic rice and lowest for K448 starches. Higher setback was observed in K332 and lowest in SR1.
Collapse
Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - SM Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - FA Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Rehana Salim
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| |
Collapse
|
37
|
Bakshi P, Masoodi FA. Effect of pre-storage heat treatment on enzymological changes in peach. J Food Sci Technol 2010; 47:461-4. [PMID: 23572672 DOI: 10.1007/s13197-010-0078-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2009] [Accepted: 12/10/2009] [Indexed: 10/19/2022]
Abstract
Peach (Prunus persica (L.) Batsch) fruit was subjected to hot water and moist hot air treatment at varying temperatures. The activities of polyphenoloxidase (PPO) and polygalacturonase (PG) were monitored during storage for 0, 3 and 6 days. PPO activity decreased in all treatments during storage. This decrease was more in hot water treated fruits than in hot air. PPO activity decreased with the increase in treatment duration. However, the PG activity increased in heat treated fruits as well as control. This increase was more in mild heat treatments as compared to severe heat treatment. Both polyphenol and pectin contents decreased during storage in both heat treatments.
Collapse
Affiliation(s)
- Parshant Bakshi
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu Main Campus, Chatha, Jammu, 180 009 India
| | | |
Collapse
|
38
|
Grover SS, Chauhan GS, Masoodi FA. Effect of Particle Size on Surface Properties of Apple Pomace. International Journal of Food Properties 2007. [DOI: 10.1081/jfp-120016620] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. S. Grover
- a Department of Food Science and Technology , G. B. Pant University of Agriculture and Technology , Pantnagar , 263145 , Uttaranchal , India
| | - G. S. Chauhan
- a Department of Food Science and Technology , G. B. Pant University of Agriculture and Technology , Pantnagar , 263145 , Uttaranchal , India
| | - F. A. Masoodi
- a Department of Food Science and Technology , G. B. Pant University of Agriculture and Technology , Pantnagar , 263145 , Uttaranchal , India
| |
Collapse
|
39
|
Masoodi FA, Chauhan GS, Tyagi SM, Kumbhar BK, Kaur H. EFFECT OF APPLE POMACE INCORPORATION ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR. International Journal of Food Properties 2001. [DOI: 10.1081/jfp-100105188] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|