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Iahtisham-Ul-Haq, Akram A, Yasmin I, Sharif HR, Nayik GA, Ramniwas S, Siddiqui SA. Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals. Food Chem X 2024; 22:101305. [PMID: 38559441 PMCID: PMC10978483 DOI: 10.1016/j.fochx.2024.101305] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/07/2024] [Accepted: 03/17/2024] [Indexed: 04/04/2024] Open
Abstract
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.
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Affiliation(s)
- Iahtisham-Ul-Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Aqsa Akram
- Department of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, Pakistan
| | - Iqra Yasmin
- Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan
| | - Hafiz Rizwan Sharif
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
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Khan WA, Butt MS, Yasmin I, Wadood SA, Mahmood A, Gad HA. Protein-polysaccharide based double network microbeads improves stability of Bifidobacterium infantis ATCC 15697 in a gastro-Intestinal tract model (TIM-1). Int J Pharm 2024; 652:123804. [PMID: 38220120 DOI: 10.1016/j.ijpharm.2024.123804] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/10/2024] [Accepted: 01/10/2024] [Indexed: 01/16/2024]
Abstract
Microencapsulation of probiotics is a main technique employed to improve cell survival in gastrointestinal tract (GIT). The present study investigated the impact of utilizing proteins i.e. Whey Protein Isolates (WPI), Pea Protein Isolates (PPI) or (WPI + PPI) complex based microbeads as encapsulating agents on the encapsulation efficiency (EE), diameter, morphology along with the survival and viability of Bifidobacterium infantis ATCC 15697. Results revealed that WPI + PPI combination had the highest EE% of the probiotics up to 94.09 % and the smoothest surface with less visible holes. WPI based beads revealed lower EE% and smaller size than PPI based ones. In addition, WPI based beads showed rough surface with visible signs of cracks, while PPI beads showed dense surfaces with pores and depressions. In contrast, the combination of the two proteins resulted in compact and smooth beads with less visible pores/wrinkles. The survival in gastrointestinal tract (GIT) was observed through TNO in-vitro gastrointestinal model (TIM-1) and results illustrated that all microbeads shrank in gastric phase while swelled in intestinal phase. In addition, in-vitro survival rate of free cells was very low in gastric phase (18.2 %) and intestinal phase (27.5 %). The free cells lost their viability after 28 days of storage (2.66 CFU/mL) with a maximum log reduction of 6.76, while all the encapsulated probiotic showed more than 106-7 log CFU/g viable cell. It was concluded that encapsulation improved the viability of probiotics in GIT and utilization of WPI + PPI in combination provided better protection to probiotics.
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Affiliation(s)
- Wahab Ali Khan
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan.
| | - Masood Sadiq Butt
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture Faisalabad, 38040 Pakistan.
| | - Iqra Yasmin
- Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, 48800 Pakistan.
| | - Syed Abdul Wadood
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
| | - Asif Mahmood
- Department of Pharmacy, University of Chakwal, Chakwal 48800, Pakistan.
| | - Heba A Gad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt; Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, Jeddah 21442, Saudi Arabia.
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Riaz T, Iqbal MW, Mahmood S, Yasmin I, Leghari AA, Rehman A, Mushtaq A, Ali K, Azam M, Bilal M. Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr 2023; 63:1219-1237. [PMID: 34387525 DOI: 10.1080/10408398.2021.1963206] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [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: 10/20/2022]
Abstract
Seed oils are the richest source of vitamin-E-active compounds, which contribute significantly to antioxidant activities. Cottonseed oil (CS-O) is attaining more consideration owing to its high fiber content and stability against auto-oxidation. CS-O has gained a good reputation in the global edible oil market due to its distinctive fatty acid profile, anti-inflammatory, and cardio-protective properties. CS-O can be extracted from cottonseed (CS) by microwave-assisted extraction (MAE), aqueous/solvent extraction (A/SE), aqueous ethanol extraction (A-EE), subcritical water extraction, supercritical carbon dioxide extraction (SC-CO2), and enzyme-assisted extraction (E-AE). In this review, the importance, byproducts, physicochemical characteristics, and nutritional profile of CS-O have been explained in detail. This paper also provides a summary of scientific studies existing on functional and phytochemical characteristics of CS-O. Its consumption and health benefits are also deliberated to discover its profitability and applications. CS-O contains 26-35% saturated, 42-52% polyunsaturated, and 18-24% monounsaturated FA. There is approximately 1000 ppm of tocopherols in unprocessed CS-O, but up to one-third is lost during processing. Moreover, besides being consumed as cooking oil, CS-O discovers applications in many fields such as biofuel, livestock, cosmetics, agriculture, and chemicals. This paper provides a comprehensive review of CS-O, its positive benefits, fatty acid profile, extraction techniques, and health applications.HighlightsCS-O is a rich source of exceptional fatty acids.Various techniques to extract the CS-O are discussed.Numerous physicochemical properties of CS-O for the potential market are assessed.It has a wide range of functional properties.Nutritional quality and health benefits are also evaluated.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Waheed Iqbal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad
| | - Shahid Mahmood
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Iqra Yasmin
- Center of Excellence for Olive Research & Training (CEFORT), Barani Agricultural Research Institute (BARI), Chakwal
| | - Ali Ahmad Leghari
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Mushtaq
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khubaib Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Azam
- Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad
| | - Muhammad Bilal
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
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Afzaal M, Saeed F, Ateeq H, Imran A, Yasmin I, Shahid A, Javed A, Shah YA, Islam F, Ofoedu CE, Chacha JS, Awuchi CG. Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2121836] [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] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Abdulrehman Shahid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ahsan Javed
- Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, South Korea
| | - Yasir Abbas Shah
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - James S. Chacha
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania
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Amin S, Saeed M, Yasmin I, Iqbal MW, Khan WA, Azam M. Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model. STARCH-STARKE 2022. [DOI: 10.1002/star.202200170] [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: 11/27/2022]
Affiliation(s)
- Sabahat Amin
- National Institute of Food Science and Technology Faculty of Food Nutrition and Home Sciences University of Agriculture Faisalabad 38040 Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology Faculty of Food Nutrition and Home Sciences University of Agriculture Faisalabad 38040 Pakistan
| | - Iqra Yasmin
- Barani Agricultural Research Institute Chakwal 48800 Pakistan
- Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Pakistan
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Wahab Ali Khan
- District Food Laboratory Technical Wing Punjab Food Authority Lahore Pakistan
| | - Muhammad Azam
- National Institute of Food Science and Technology Faculty of Food Nutrition and Home Sciences University of Agriculture Faisalabad 38040 Pakistan
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Afzaal M, Saeed F, Ateeq H, Akhtar M, Imran A, Ahmed A, Aamir M, Islam F, Yasmin I, Shah YA, Hussain M, Hameed A, Kumar R, Awuchi CG. Probiotics encapsulated gastroprotective cross-linked microgels: Enhanced viability under stressed conditions with dried apple carrier. Food Sci Nutr 2022; 11:817-827. [PMID: 36789050 PMCID: PMC9922151 DOI: 10.1002/fsn3.3116] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/27/2022] [Accepted: 10/16/2022] [Indexed: 11/06/2022] Open
Abstract
In the current study, Lactobacillus acidophilus was encapsulated in sodium alginate and whey protein isolate, with the addition of antacids CaCO3 or Mg(OH)2. The obtained microgels were observed by scanning electron microscopy. Encapsulated and free probiotics were subjected to vitality assay under stressed conditions. Furthermore, dried apple snack was evaluated as a carrier for probiotics for 28 days. A significant (p ≤ .05) effect of antacid with an encapsulating agent was observed under different stressed conditions. During exposure to simulated gastrointestinal conditions, there were observations of 1.24 log CFU and 2.17 log CFU, with corresponding 0.93 log CFU and 2.63 log CFU decrease in the case of SA + CaCO3 and WPI + CaCO3 respectively. Likewise, high viability was observed under thermal and refrigerated conditions for probiotics encapsulated with SA + CaCO3. In conclusion, the results indicated that alginate microgels with CaCO3 are effective in prolonging the viability of probiotics under stressed conditions.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Aamir
- Institute of Home SciencesUniversity of AgricultureFaisalabadPakistan
| | - Fakhar Islam
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Yasmin
- Barani Agricultural Research InstituteChakwalPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Adnan Hameed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Roshan Kumar
- Department of PharmacologyDev Bhoomi Institute of Pharmacy and ResearchDehradunIndia
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Iqbal R, Liaqat A, Yasmin I, Ahsan S, Janahgir Chughtai MF, Tanweer S, Mehmood T, Tehseen S, Khan WA, Nadeem M, Tahir AB, Khaliq A. Double Layered Encapsulation to Immobilize
Bifidobacterium Bifidum
ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16748] [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: 12/01/2022]
Affiliation(s)
- Rabia Iqbal
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chkwal 4800 Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Muhmmad Farhan Janahgir Chughtai
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saira Tanweer
- Faculty of Agriculture and Environmental Sciences Islamia University Bahawalpur 63100 Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad 38040 Pakistan
| | - Wahab Ali Khan
- District Food Laboratory Technical Wing Punjab food Authority Lahore Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences COMSATS University Islamabad Vehari Campus 61100 Pakistan
| | - Assam Bin Tahir
- University institute of diet and nutritional sciences faculty of allied health sciences The university of Lahore Lahore Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan 64200 Pakistan
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8
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Affiliation(s)
- Muhammad Waheed Iqbal
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Riphah College of Rehabilitation and Allied Health Sciences Riphah International University Faisalabad 38000 Pakistan
| | - Tahreem Riaz
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training Barani Agricultural Research Institute Chakwal 48800 Pakistan
- Department of Food Science and Technology Government College Women University Faisalabad 38000 Pakistan
| | - Ali Ahmad Leghari
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Sabahat Amin
- National Institute of Food Science & Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Muhammad Bilal
- School of Life Science and Food Engineering Huaiyin Institute of Technology Huaian 223003 China
| | - Xianghui Qi
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
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Azam M, Saeed M, Yasmin I, Afzaal M, Ahmed S, Khan WA, Iqbal MW, Hussain HT, Asif M. Microencapsulation and invitro characterization of Bifidobacterium animalis for improved survival. Food Measure 2021. [DOI: 10.1007/s11694-021-00839-4] [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: 12/11/2022]
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Yasmin I, Iqbal R, Liaqat A, Khan WA, Nadeem M, Iqbal A, Chughtai MFJ, Rehman SJU, Tehseen S, Mehmood T, Ahsan S, Tanweer S, Naz S, Khaliq A. Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds. Food Sci Anim Resour 2020; 40:689-698. [PMID: 32968722 PMCID: PMC7492176 DOI: 10.5851/kosfa.2020.e44] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 06/09/2020] [Accepted: 06/15/2020] [Indexed: 02/03/2023] Open
Abstract
The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow's milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including αS1, αS2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (αS1, αS2, β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.
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Affiliation(s)
- Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan.,Center of Excellence for Olive Research and Training, Barani Agricultural Research Institute, Chkwal 4800, Pakistan
| | - Rabia Iqbal
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Wahab Ali Khan
- Department of Food Science, Lyallpur Institute of Advanced studies, Faisalabad,38000, Pakistan
| | - Muhamad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus 61100, Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Farhan Jahangir Chughtai
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Syed Junaid Ur Rehman
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Saira Tanweer
- University College of Agriculture and Environmental Sciences, Islamia University, Bahawalpur 63100, Pakistan
| | - Saima Naz
- Department of Clinical Nutrition, Nur International University, Lahore 54000, Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
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11
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Khan WA, Butt MS, Pasha I, Saeed M, Yasmin I, Ali M, Azam M, Khan MS. Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriers. J Texture Stud 2020; 51:955-967. [PMID: 32799340 DOI: 10.1111/jtxs.12555] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/02/2020] [Accepted: 08/10/2020] [Indexed: 11/30/2022]
Abstract
Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulations, that is, 10% WPI, 10% SPI, and 5/5% WPI/SPI. Increased shear stress decreased the apparent viscosity along with significant effects on the loss modulus of VDFM. WPI encapsulates showed better results as compared to SPI. WPI based VDFM (M1 ) depicted the best results in terms of size and dispersion uniformity of oil droplets. Hue angle and total change differed significantly among treatments. The highest value for overall acceptability was acquired by M3 (5:5%WPI:SPI-encapsulates) thus proceed for in vivo trials. Serum vitamin D level was significantly higher in the encapsulated VDFM rat group (58.14 ± 6.29 nmol/L) than the control (37.80 ± 4.98 nmol/L). Conclusively, WPI and SPI encapsulates have the potential to improve the stability and bioavailability of vitamin D.
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Affiliation(s)
- Wahab Ali Khan
- Department of Food Science, School of Environmental & Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.,National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Iqra Yasmin
- Center of Excellence for Olive Research and Training, Barani Agricultural Research Institute, Chakwal, Pakistan
| | - Maratab Ali
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Muhammad Azam
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Shahroz Khan
- Institute of Horticultural Sciences, Faculty of Agriculture, University of Agriculture, Faisalabad, Pakistan
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12
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Yasmin I, Saeed M, Pasha I, Zia MA. Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions. Probiotics Antimicrob Proteins 2020; 11:413-426. [PMID: 29572754 DOI: 10.1007/s12602-018-9407-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [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: 11/28/2022]
Abstract
Bifidobacterium longum BL-05 encapsulated beads were developed by using whey protein concentrate (WPC) and pectin (PE) as encapsulating material through extrusion/ionic gelation technique with the objective to improve survival of probiotics in harsh gastrointestinal conditions. B. longum BL-05 was grown in MRS (de man rogosa and sharpe) broth, centrifuged and mixed with polymeric gel solution. Bead formulations E4 (2.5% WPC + 1.5% PE) and E5 (2% PE) showed the highest value for encapsulation efficiency, size, and textural properties (hardness, cohesiveness, springiness) due to increasing PE concentration. The survivability and viability of free and encapsulated B. longum BL-05 was assessed through their resistance to simulated gastric juice (SGJ), tolerance to bile salt, release profile in simulated intestinal fluid (SIF), and storage stability during 28 days at 4 °C. The microencapsulation provided protection to B. longum BL-05 and encapsulated cells were exhibited significant (p < 0.05) resistance to SGJ and SIF as compared to free cells. Bead formulations E3 (5.0% WPC + 1.0% PE) and E4 (2.5% WPC + 1.5% PE) exhibited more resistance to SGJ (at pH 2 for 2 h) and at 2% bile salt solution but comparatively slow release as compared to other bead formulations. Free cells lost their viability when stored at 4 °C after 28 days but microencapsulated cells demonstrated promising results during storage and viable cell count was > 107 CFU/g. This study revealed that extrusion using WPC and PE as encapsulating material could be considered as one of the novel technologies for protection and effective delivery of probiotics.
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Affiliation(s)
- Iqra Yasmin
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan. .,Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68588-6205, USA.
| | - Muhammad Saeed
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Muhammad Anjum Zia
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, 38040, Pakistan
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Jahangir Chughtai MF, Pasha I, Zahoor T, Khaliq A, Ahsan S, Wu Z, Nadeem M, Mehmood T, Amir RM, Yasmin I, Liaqat A, Tanweer S. Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry. CyTA - Journal of Food 2020. [DOI: 10.1080/19476337.2020.1721562] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Imran Pasha
- National Institute of Food Science & Technology, Faculty of Food Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Tahir Zahoor
- National Institute of Food Science & Technology, Faculty of Food Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Adnan Khaliq
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Samreen Ahsan
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Zhengzhong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Punjab, Pakistan
| | - Tariq Mehmood
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Rai Muhammad Amir
- Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan
| | - Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
- Barani Agricultural Research Institute, Chakwal, Pakistan
| | - Atif Liaqat
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Saira Tanweer
- Department of Food Science and Technology, University College of Agricultural and Environmental Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
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14
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Riaz T, Iqbal MW, Saeed M, Yasmin I, Hassanin HAM, Mahmood S, Rehman A. In vitro survival of Bifidobacterium bifidum microencapsulated in zein-coated alginate hydrogel microbeads. J Microencapsul 2019; 36:192-203. [DOI: 10.1080/02652048.2019.1618403] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Waheed Iqbal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
- Department of Diet and Nutritional Science, Faculty of Health and Allied Science, Imperial College of Business Studies, Lahore, Pakistan
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Hinawi A. M. Hassanin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Saeed M, Yasmin I, Khan WA, Pasha I, Sharif MK, Shabbir MA. Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread. ACTA ACUST UNITED AC 2016. [DOI: 10.21620/ijfaas.201618-14] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
<p>Sourdoughs were prepared with <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) and indigenously isolated starter cultures i.e<em> Lactobacillus brevis (</em>T<sub>1</sub>)<em>, Lactobacillus fermentum</em> (T<sub>2</sub>) and<em> Lactobacillus plantarum </em>(T<sub>3</sub>). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) exhibited the highest pH with the lowest TTA while T<sub>1 </sub>showed the lowest pH with the highest TTA. The T<sub>0</sub> breads got the highest values for loaf volume followed by T<sub>1</sub>. The breads produced with the addition of hetero-fermentative starter cultures (T<sub>1 </sub>and T<sub>2</sub>) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with<em> </em>T<sub>1 </sub>ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists. </p>
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