1
|
Naseem Z, Mir SA, Wani SM, Rouf MA, Bashir I, Zehra A. Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition 2023; 115:112154. [PMID: 37536023 DOI: 10.1016/j.nut.2023.112154] [Citation(s) in RCA: 2] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 06/27/2023] [Accepted: 06/30/2023] [Indexed: 08/05/2023]
Abstract
Consumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.
Collapse
Affiliation(s)
- Zahida Naseem
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India.
| | - Molvi Abdul Rouf
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Iqra Bashir
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Aiman Zehra
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| |
Collapse
|
2
|
Mushtaq A, Mohd Wani S, Malik A, Gull A, Ramniwas S, Ahmad Nayik G, Ercisli S, Alina Marc R, Ullah R, Bari A. Recent insights into Nanoemulsions: Their preparation, properties and applications. Food Chem X 2023; 18:100684. [PMID: 37131847 PMCID: PMC10149285 DOI: 10.1016/j.fochx.2023.100684] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [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: 03/08/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.
Collapse
Affiliation(s)
- Abeeda Mushtaq
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - A.R. Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, J&K, India
- Corresponding authors.
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| |
Collapse
|
3
|
Rashid R, Mohd Wani S, Manzoor S, Masoodi F, Masarat Dar M. Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity. Food Chem 2023; 398:133871. [DOI: 10.1016/j.foodchem.2022.133871] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 07/19/2022] [Accepted: 08/04/2022] [Indexed: 01/08/2023]
|
4
|
Rashid R, Wani SM, Manzoor S, Masoodi F, Altaf A. Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
5
|
Rashid R, Masoodi F, Wani SM, Manzoor S, Gull A. Ultrasound assisted extraction of bioactive compounds from pomegranate peel, their nanoencapsulation and application for improvement in shelf life extension of edible oils. Food Chem 2022; 385:132608. [DOI: 10.1016/j.foodchem.2022.132608] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 02/06/2023]
|
6
|
Zehra A, Wani SM, Bhat TA, Jan N, Hussain SZ, Naik HR. Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life prolongation of sweet cherry. Int J Biol Macromol 2022; 217:572-582. [PMID: 35810854 DOI: 10.1016/j.ijbiomac.2022.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/16/2022] [Accepted: 07/02/2022] [Indexed: 11/05/2022]
Abstract
This study includes development of chitosan-based films with incorporated essential thyme oil and different combinations of cross-linkers viz., ZnO, CaCl2, NC, and PEG for the safe storage of sweet cherries. The resulting films stored with sweet cherries were analyzed for different physicochemical and antimicrobial properties. Incorporation of ZnO, CaCl2, NC, and PEG in chitosan-based films maintained fruit quality by conserving higher total soluble solids, titratable acidity, and reduced weight loss. The combined ZnO + CaCl2 + NC + PEG in chitosan-based films also suppressed microbial activity. The sensorial quality of fruits stored with CH + ZnO + CaCl2 + NC + PEG treatment was also stable during storage. In conclusion, the combined CH + ZnO + CaCl2 + NC + PEG with added thyme oil application is an effective approach to maintain the postharvest quality and could be an alternative to increase the shelf life of sweet cherries, besides decreasing environmental impacts of non-biodegradable packages.
Collapse
Affiliation(s)
- Aiman Zehra
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India.
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India.
| | - Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Haroon Rashid Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| |
Collapse
|
7
|
Rashid R, Wani SM, Manzoor S, Masoodi F, Dar MM. Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
8
|
Jan N, Anjum S, Wani SM, Mir SA, Malik AR, Wani SA, Hussein DS, Rasheed RA, Gatasheh MK. Influence of Canning and Storage on Physicochemical Properties, Antioxidant Properties, and Bioactive Compounds of Apricot ( Prunus armeniaca L.) Wholes, Halves, and Pulp. Front Nutr 2022; 9:850730. [PMID: 35634399 PMCID: PMC9132590 DOI: 10.3389/fnut.2022.850730] [Citation(s) in RCA: 4] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
This study aimed to examine the effect of canning and storage on physicochemical, mineral, and antioxidant properties and phenolic composition of apricot wholes, halves, and pulp. The findings for physicochemical properties revealed that the total soluble solids, titratable acidity, total sugars, and ascorbic acid were found higher in apricot pulp (37.15, 1.39, and 20.74% and 7.21 mg/100 g FW, respectively) followed by apricot wholes and halves throughout the storage period. The remarkable contents of potassium, phosphorous, zinc, copper, iron, and manganese were found in the apricot pulp which revealed that canning and storage slightly affected the mineral composition. Bioactive substances were identified and quantified by reversed-phase high-performance liquid chromatography, which indicated a higher presence of chlorogenic acid (34.45 mg/kg FW), quercitin-3-glucoside (16.78 mg/kg FW), neochlorogenic acid (26.52 mg/kg FW), gallic acid (5.37 mg/kg FW), kaempferol (14.22 mg/kg FW), ellagic acid (6.02 mg/kg FW), procyanidin B2 (8.80 mg/kg FW), and epicatechin (9.87 mg/kg FW) in apricot pulp followed by apricot wholes and halves throughout the storage period. The total phenolic content was found highest in apricot pulp (13.76 GAE mg/100 g FW) followed by wholes (8.09 GAE mg/100 g FW) and halves (6.48 GAE mg/100 g FW) which decreased significantly throughout the storage period. Antioxidant properties were assessed by DPPH, ABTS+, MCA, and BCBA, which were found higher in the apricot pulp (92.23 TEAC μg/g DW, 92.33 TEAC μg/g DW, 33.80 TEAC μg/g DW, and 68.40 TEAC μg/g DW, respectively) that is correlated with the higher presence of bioactive compounds. Thus, apricot pulp containing excellent sources of nutrients, minerals, phytochemicals, and antioxidant components could be used for consumption purposes that provide nutraceuticals and antioxidants globally.
Collapse
Affiliation(s)
- Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sadaf Anjum
- Department of Food Science and Technology, University 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.,Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - A R Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Dina S Hussein
- Department of Chemistry, College of Sciences and Health, Cleveland State University, Cleveland, OH, United States
| | - Rabab Ahmed Rasheed
- Histology and Cell Biology Department, Faculty of Medicine, King Salman International University, South Sinai, Egypt
| | - Mansour K Gatasheh
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| |
Collapse
|
9
|
Bhat TA, Hussain SZ, Wani SM, Rather MA, Reshi M, Naseer B, Qadri T, Khalil A. The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
10
|
Jan N, Naik HR, Gani G, Bashir O, Amin T, Wani SM, Sofi SA. Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. Food Prod Process and Nutr 2022. [DOI: 10.1186/s43014-022-00088-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThis study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.
Graphical abstract
Collapse
|
11
|
Naman M, Masoodi F, Wani SM, Ahad T. Changes in concentration of pesticide residues in fruits and vegetables during household processing. Toxicol Rep 2022; 9:1419-1425. [DOI: 10.1016/j.toxrep.2022.06.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/06/2022] [Accepted: 06/18/2022] [Indexed: 10/17/2022] Open
|
12
|
Guroo I, Gull A, Wani SM, Wani SA, Al-Huqail AA, Alhaji JH. Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties. Foods 2021; 10:foods10112806. [PMID: 34829087 PMCID: PMC8623952 DOI: 10.3390/foods10112806] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 09/14/2021] [Revised: 11/08/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.
Collapse
Affiliation(s)
- Ishrat Guroo
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
| | - Amir Gull
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Shalimar 190025, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
| | - Asma A Al-Huqail
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Science, College of Applied Studies and Community Service, King Saud University, Riyadh 11451, Saudi Arabia
| |
Collapse
|
13
|
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
|
14
|
Amin T, Naik H, Hussain SZ, Rather SA, Makroo H, Dar B, Wani SM, Bashir O. Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101072] [Citation(s) in RCA: 3] [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: 11/15/2022]
|
15
|
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
|
16
|
Wani SM, Gull A, Ahad T, Malik AR, Ganaie TA, Masoodi FA, Gani A. Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. Int J Biol Macromol 2021; 183:2100-2108. [PMID: 34102235 DOI: 10.1016/j.ijbiomac.2021.06.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 05/29/2021] [Accepted: 06/01/2021] [Indexed: 10/21/2022]
Abstract
Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageenan coated fruits showed delayed weight loss (10.1 to 8%), decay percentage (78.42 to 14.29%), retained ascorbic acid (0.15 to 0.27 g kg-1), antioxidant activity (18.17 to 25.85%), firmness (9.07 to 12.43 N), L* (32.38 to 40.42), a* (16.08 to 17.22) and b* (27.36 to 33.54). Carrageenan gum also showed lowest cellulase activity (0.03 units h-1 mg protein-1), pectin methylesterase activity (1.13 A620 min-1 mg protein-1) and β-galactosidase activity (0.51 μmol min-1 mg protein-1), while showed maximum reduction in polygalacturonase activity (0.07 units h-1 mg protein-1) at the end of storage. Carrageenan gum was found effective in retention of anthocyanins and phenolic compounds during storage. Coatings loaded with antimicrobial agent inhibited psychrophilic bacteria, yeast and mold growth. It is concluded that carrageenan gum could better retain strawberry quality up to 12 days under refrigeration.
Collapse
Affiliation(s)
- Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-K, Shalimar Srinagar 19002, J&K, India.
| | - Amir Gull
- Division of Food Science and Technology, SKUAST-K, Shalimar Srinagar 19002, J&K, India
| | - Tehmeena Ahad
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India
| | - A R Malik
- Division of Fruit Science, SKUAST-K Shalimar, Srinagar 190025, J&K, India
| | | | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India
| |
Collapse
|
17
|
Ahad T, Masoodi FA, Gull A, Wani SM, Shafi MN. Optimization of process parameters for spray drying of ginger oleoresin powder using response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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)
- Tehmeena Ahad
- Department of Food Technology University of Kashmir Srinagar India
| | | | - Amir Gull
- Department of Food Technology University of Kashmir Srinagar India
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Science & Technology Shalimar India
| | - Sajad Mohd Wani
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Science & Technology Shalimar India
| | | |
Collapse
|
18
|
Gull A, Bhat N, Wani SM, Masoodi FA, Amin T, Ganai SA. Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract. Food Chem 2021; 349:129149. [PMID: 33540221 DOI: 10.1016/j.foodchem.2021.129149] [Citation(s) in RCA: 30] [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] [Received: 10/15/2020] [Revised: 01/12/2021] [Accepted: 01/17/2021] [Indexed: 11/28/2022]
Abstract
The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 °C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275-400 nm, decrease in zeta potential -30-23 mV and viscosity 90-76 mPas-1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and 1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scavenging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color attributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality and extend shelf life of apricot.
Collapse
Affiliation(s)
- Amir Gull
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| | - Nusrat Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India.
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| | - Shaiq Ahmad Ganai
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
| |
Collapse
|
19
|
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
|
20
|
Farooq S, A. Rather S, Gull A, Ahmad Ganai S, Masoodi F, Mohd Wani S, Ganaie TA. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. International Journal of Food Properties 2020. [DOI: 10.1080/10942912.2020.1758716] [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: 10/24/2022]
Affiliation(s)
- Saqib Farooq
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - Sajad A. Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Shaiq Ahmad Ganai
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - F.A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-Kashmir, Srinagar, India
| | - Tariq Ahmad Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| |
Collapse
|
21
|
Irshad U, Gull A, Wani SM, Masoodi FA, Ganaie TA, Jan N. Effect of hydrocolloids and storage on physicochemical, phenolic and antioxidant properties of sea buckthorn squash. Appl Biol Res 2020. [DOI: 10.5958/0974-4517.2020.00002.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
22
|
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
|
23
|
Wani SM, Amin S, Javaid I, Masoodi FA, Mir SA, Ganai SA, Yildiz F. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-1-4939-7018-6_13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
|
24
|
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
|
25
|
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
|
26
|
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
|
27
|
Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12545] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [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)
- Sajad Ahmad Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Sajad Mohd Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu and Kashmir 190006 India
| | - Altaf Hussain Malik
- Division of Livestock Products Technology; Faculty of Veterinary Science and Animal Husbandry; SKUAST-K; Srinagar Jammu and Kashmir India
| |
Collapse
|
28
|
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
|
29
|
Wani TA, Shah AG, Wani SM, Wani IA, Masoodi FA, Nissar N, Shagoo MA. Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility. Crit Rev Food Sci Nutr 2015; 56:2431-2454. [DOI: 10.1080/10408398.2013.845814] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
30
|
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
|
31
|
Ashwar BA, Shah A, Gani A, Shah U, Gani A, Wani IA, Wani SM, Masoodi FA. Rice starch active packaging films loaded with antioxidants-development and characterization. STARCH-STARKE 2014. [DOI: 10.1002/star.201400193] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Umar Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asir Gani
- Department of Food Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Sajad Mohd Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| |
Collapse
|
32
|
Bhat KJ, Pandita KK, Khajuria A, Wani SM. Visceral leishmaniasis (kalazar) migrating West: a new autochthonous case from sub-Himalayas. Indian J Med Microbiol 2014; 32:94-5. [PMID: 24399404 DOI: 10.4103/0255-0857.124344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- K J Bhat
- Department of Medicine, Acharya Shri Chander College of Medical Sciences and Hospitals, Sidhra, Jammu, Jammu and Kashmir, India
| | | | | | | |
Collapse
|
33
|
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
|
34
|
Siddiqui AA, Wani SM, Rajesh R, Alagarsamy V. Phytochemical and pharmacological investigation ofHibiscus rosasinensislinn. Indian J Pharm Sci 2006. [DOI: 10.4103/0250-474x.29625] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|
35
|
Siddiqui AA, Wani SM, Rajesh R, Alagarsamy V. Phytochemical and pharmacological investigation of flowers of hibiscus rosasinensis linn. Indian J Pharm Sci 2006. [DOI: 10.4103/0250-474x.22986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|