1
|
Atif M, Husnain HU, Rehman AU, Younas U, Rafique T, Khalid W, Ali Z, Nadeem M. Enhancement in the dielectric and magnetic properties of Ni 2+-Cu 2+ co-doped BaFe 11Cu 1-xNi xO 19 hexaferrites (0.0 ≤ x ≤ 1.0). RSC Adv 2024; 14:6883-6895. [PMID: 38410360 PMCID: PMC10895416 DOI: 10.1039/d3ra06684c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Accepted: 02/13/2024] [Indexed: 02/28/2024] Open
Abstract
Herein, Ni2+-Cu2+ co-doped barium hexaferrites (BaFe11Cu1-xNixO19, 0.0 ≤ x≤ 1.0 with an interval of 0.25) were successfully synthesized using a co-precipitation method. The formation of a magnetoplumbite structure with the P63/mmc space group was confirmed by Rietveld refinement of the obtained X-ray diffraction patterns. Microstructural investigations revealed grains in the shape of hexagonal plates, while co-doping resulted in a variation in the grain sizes of the prepared samples. X-ray photoelectron spectroscopy was performed to determine the valence state of iron in the prepared hexaferrites. Impedance spectroscopy analysis revealed that dielectric permittivity initially decreased with an increase in the co-dopant content up to x = 0.5 and then increased by two orders of magnitude for x = 1.0. Alternatively, resistive properties showed microstructural resistance values in the range 105-108 Ω, with the highest value obtained for the sample with x = 0.5. Furthermore, magnetic measurements indicated that all the prepared samples exhibited ferrimagnetic behaviour. Saturation magnetization and magnetic anisotropy values were found to be the highest for the sample with x = 1.0, which also had the lowest coercivity among the prepared samples. Herein, the observed variations in the obtained results can be explained by the variations in grain sizes and the Fe2+/Fe3+ ratio associated with the preferential occupation of co-dopants at octahedral sites. Based on our findings, the BaFe11Ni1O19 (x = 1.0) composition appears to be the most promising choice as a microwave absorption material among the prepared samples owing to the coexistence of high dielectric permittivity (>103 at 107 Hz) and saturation magnetization (73 emu g-1).
Collapse
Affiliation(s)
- M Atif
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - H Ul Husnain
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - Atta Ur Rehman
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
- Department of Physics, The University of Hong Kong Pokfulam Hong Kong
| | - U Younas
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - T Rafique
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - W Khalid
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - Z Ali
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - M Nadeem
- Polymer Composite Group, Physics Division, Directorate of Science, PINSTECH P.O. Nilore Islamabad Pakistan
| |
Collapse
|
2
|
Maqbool Z, Khalid W, Mahum, Khan A, Azmat M, Sehrish A, Zia S, Koraqi H, AL‐Farga A, Aqlan F, Khan KA. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci Nutr 2024; 12:707-721. [PMID: 38370091 PMCID: PMC10867502 DOI: 10.1002/fsn3.3830] [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: 04/17/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 02/20/2024] Open
Abstract
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout-based food products.
Collapse
Affiliation(s)
- Zahra Maqbool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Mahum
- Food Science and TechnologyMuhammad Nawaz Sharif University of AgricultureMultanPakistan
| | - Anosha Khan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Maliha Azmat
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Aqeela Sehrish
- Department of Plant and Soil ScienceTexas Tech UniversityLubbockTexasUSA
| | - Sania Zia
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Hyrije Koraqi
- Faculty of Food Science and BiotechnologyUBT‐Higher Education InstitutionPristinaKosovo
| | - Ammar AL‐Farga
- Department of Biochemistry, College of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of SciencesIbb UniversityIbbYemen
| | - Khalid Ali Khan
- Center of Bee Research and its Products/ Unit of Bee Research and Honey Production, Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Applied CollegeKing Khalid UniversityAbhaSaudi Arabia
| |
Collapse
|
3
|
Zaman QU, Sahar A, Sameen A, Ahmad MH, Muhammad N, Huma N, Afzal MF, Khalid W, Al-Farga A. Development and Storage Stability of Whey Sugarcane Based Functional Beverage. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2183170] [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: 03/08/2023]
Affiliation(s)
- Qamar U Zaman
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Aysha Sameen
- Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Niaz Muhammad
- National Agriculture Education College, Kabul, Afghanistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen
| |
Collapse
|
4
|
Waliat S, Arshad MS, Hanif H, Ejaz A, Khalid W, Kauser S, Al-Farga A. A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2176001] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Sadaf Waliat
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hadia Hanif
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| |
Collapse
|
5
|
Khalid W, Iqra, Afzal F, Rahim MA, Abdul Rehman A, Faiz ul Rasul H, Arshad MS, Ambreen S, Zubair M, Safdar S, Al-Farga A, Refai M. Industrial applications of kale ( Brassica oleracea var. sabellica) as a functional ingredient: a review. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2168011] [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: 01/28/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Iqra
- Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan
| | - Fareed Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Asma Abdul Rehman
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Hadiqa Faiz ul Rasul
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Saadia Ambreen
- University institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Zubair
- Department of Home Economics, Government College University Faisalabad, Punjab, Pakistan
| | - Saira Safdar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| | - Mohammed Refai
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| |
Collapse
|
6
|
Iqra, Sughra K, Ali A, Afzal F, Yousaf MJ, Khalid W, Faizul Rasul H, Aziz Z, Aqlan FM, Al-Farga A, Arshad A. Wheat-based gluten and its association with pathogenesis of celiac disease: a review. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2023.2169709] [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: 01/28/2023]
Affiliation(s)
- Iqra
- Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan
| | - Kalsoom Sughra
- Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
| | - Fareed Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Jameel Yousaf
- Department of Zoology Faculty of Life Sciences, Government Graduate College Satellite Town, Gujranwala, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Hadiqa Faizul Rasul
- Department of Biotechnology from center of agricultural biochemistry and biotechnology (CABB), University of Agriculture, Faisalabad, Pakistan
| | - Zaira Aziz
- General Medicine, Pakistan Institute of Medical Sciences Islamabad, Pakistan
| | - Faisal Mohammed Aqlan
- Chemistry Department, Faculty of Science, University of Jeddah, Jeddah, Saudi Arabia
| | - Ammar Al-Farga
- Department of Food Science, College of Agriculture, Ibb University, Ibb, Yemen
| | - Ammara Arshad
- Department of Nutrition Sciences, School of Health Sciences, University of Management and Technology (UMT), Lahore, Pakistan
| |
Collapse
|
7
|
Khalid S, Arshad M, Raza K, Mahmood S, Siddique F, Aziz N, Khan S, Khalid W, AL‐Farga A, Aqlan F. Assessment of hepatoprotective, nephroprotective efficacy, and antioxidative potential of Moringa oleifera leaf powder and ethanolic extract against PCOS-induced female albino mice ( Mus Musculus). Food Sci Nutr 2023; 11:7206-7217. [PMID: 37970416 PMCID: PMC10630814 DOI: 10.1002/fsn3.3646] [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: 05/22/2023] [Revised: 08/03/2023] [Accepted: 08/13/2023] [Indexed: 11/17/2023] Open
Abstract
Moringa oleifera is a medicinal plant that has anti-inflammatory, antihypertensive, antidiabetic, tissue-protective, and antioxidant activities. Here, we evaluated the protective effect of M. oleifera leaf powder (MoLP) and 70% ethanol M. oleifera leaf extract (MoLE) on mitigating polycystic ovary syndrome (PCOS)-induced liver and kidney dysfunction via regulating oxidative stress in female albino mice (Mus musculus). The efficacy of M. oleifera was compared with metformin (standard medicine used to treat infertility in women). PCOS was induced by intramuscular injection of testosterone enanthate at 1.0 mg/100 g BW for 35 days. PCOS-induced mice were treated with MoLP (250 and 500 mg/Kg), MoLE (250 and 500 mg/kg), and metformin (250 mg/kg) orally for 14 days. Renal function test (RFT), liver function test (LFT), and oxidative stress biomarker malondialdehyde (MDA) were quantified in serum at 0, 7, and 14 days of intervention. Mice treated with M. oleifera and metformin showed a significant decrease (p < .001) in alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphate (ALP), total bilirubin, urea, creatinine, and a significant increase (p < .001) in total protein, albumin, globulin, and albumin/globulin (A/G) ratio. Oxidative stress decreased significantly (p = .00) with respect to treatments, exposure days, and their interaction in metformin and all M. oleifera-treated groups. M. oleifera leaf powder and extract reduce oxidative stress and enhance nephron-hepatic activity in PCOS-induced female albino mice.
Collapse
Affiliation(s)
| | | | - Komal Raza
- Liver CenterDistrict Headquarter HospitalFaisalabadPakistan
| | - Shahid Mahmood
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Farzana Siddique
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Nida Aziz
- Department of ZoologyUniversity of SargodhaSargodhaPakistan
| | - Sarfraz Khan
- Department of ChemistryAir Base CollegeSargodhaPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Ammar AL‐Farga
- Department of Biochemistry, College of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of SciencesIbb UniversityIbbYemen
| |
Collapse
|
8
|
Rahim M, Imran M, Ambreen S, Khan FA, Regenstein JM, Al-Asmari F, Oranab S, Nadeem M, Hussain I, Khalid MZ, Khalid W, Aljobair MO, Mohamed Ahmed IA. Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends. ACS Omega 2023; 8:35183-35192. [PMID: 37780009 PMCID: PMC10536043 DOI: 10.1021/acsomega.3c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023]
Abstract
Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more available. FO was stabilized by mixing it with chia seed oil (CSO) at 50:50 at room temperature. The antioxidant properties of the blends were evaluated using the total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing antioxidant potential (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activities with FO and CSO as controls. The blends of FO and CSO increased the oxidative stability, while FO was the most susceptible to degradation. The stability and bioactivity of antioxidants against environmental factors were improved by using encapsulation. Response surface methodology (RSM) was used to optimize spray-drying operating conditions for spray-dried microcapsules (SDMs). The independent variables were the inlet air temperature (IAT), which varied from 125 to 185 °C; wall material (WM) concentration, which varied from 5 to 25%; pump speed (PS), which varied from 3 to 7 mL/min; and needle speed (NS), which varied from 3 to 11 s. The results indicated that the maximum antioxidant activity of SDM was obtained at 140 °C IAT, 10% WM, 4 mL/min PS, and 5 s NS, while the minimum value was obtained at 170 °C IAT, 20% WM, 6 mL/min PS, and 9 s NS. The IAT had a significant effect on the antioxidant activities, and the stability of SDMs was increased. These SDMs can be used in the formulation of food matrices due to their therapeutic and nutritional properties.
Collapse
Affiliation(s)
- Muhammad
Abdul Rahim
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Joe M. Regenstein
- Department
of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Fahad Al-Asmari
- Department
of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Nadeem
- Department
of Dairy Technology, University of Veterinary
and Animal Sciences Lahore 54000, Pakistan
| | - Imtiaz Hussain
- Department
of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Rawalakot 10250, Azad Kashmir, Pakistan
| | - Muhammad Zubair Khalid
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Moneera O. Aljobair
- Department
of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department
of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| |
Collapse
|
9
|
Matloob A, Ayub H, Mohsin M, Ambreen S, Khan FA, Oranab S, Rahim MA, Khalid W, Nayik GA, Ramniwas S, Ercisli S. A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns. ACS Omega 2023; 8:28932-28944. [PMID: 37599927 PMCID: PMC10433350 DOI: 10.1021/acsomega.3c03459] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 07/21/2023] [Indexed: 08/22/2023]
Abstract
Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.
Collapse
Affiliation(s)
- Anam Matloob
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Hudda Ayub
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Muhammad Mohsin
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Abdul Rahim
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Government
Degree College Shopian Gagran 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab India
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
- HGF
Agro, Ata Teknokent, TR-25240 Erzurum, Turkey
| |
Collapse
|
10
|
Sadiq A, Arshad MS, Amjad RB, Munir H, Rohi M, Khalid W, Nadeem MT, Suleria HAR. Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties. Food Sci Nutr 2023; 11:4485-4501. [PMID: 37576041 PMCID: PMC10420856 DOI: 10.1002/fsn3.3174] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 08/15/2023] Open
Abstract
The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.
Collapse
Affiliation(s)
- Anam Sadiq
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Madiha Rohi
- Department of Food Science and TechnologyGovernment College Women University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
- Grand Asian University SialkotSialkotPakistan
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVic.Australia
| |
Collapse
|
11
|
Ejaz A, Waliat S, Arshad MS, Khalid W, Khalid MZ, Rasul Suleria HA, Luca MI, Mironeasa C, Batariuc A, Ungureanu-Iuga M, Coţovanu I, Mironeasa S. A comprehensive review of summer savory ( Satureja hortensis L.): promising ingredient for production of functional foods. Front Pharmacol 2023; 14:1198970. [PMID: 37554989 PMCID: PMC10406440 DOI: 10.3389/fphar.2023.1198970] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Accepted: 07/03/2023] [Indexed: 08/10/2023] Open
Abstract
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Rosmarinic (α-O-caffeoyl-3,4-dihydroxy-phenyl lactic) acid has been identified in summer savory as a main component. According to phytochemical investigations, tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, mucilage, and pyrocatechol are the primary compounds of Satureja species. Summer savory extract shows considerable biological potential in antioxidant, cytotoxic, and antibacterial assays. Regarding antioxidant activity, summer savory extract displays an inhibitory effect on lipid peroxidation. Summer savory also has Fe (III) reductive and free radical scavenging properties and contains minerals and vitamins. Summer savory has important biological properties, including antimicrobial activity and antioxidant activity, and protective effects against Jurkat T Cells, Alzheimer's disease, cancer, infection, cardiovascular diseases, diabetes, and cholesterol. The leaves and stems of this plant are employed in the food, feed, and pharmacological industries due to their antioxidant properties and substantial nutritional content. Conclusively, summer savory is widely considered beneficial for human health due to its versatile properties and medicinal use.
Collapse
Affiliation(s)
- Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Sadaf Waliat
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Zubair Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Marian-Ilie Luca
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Ana Batariuc
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| |
Collapse
|
12
|
Aziz A, Noreen S, Khalid W, Ejaz A, Faiz ul Rasool I, Maham, Munir A, Farwa, Javed M, Ercisli S, Okcu Z, Marc RA, Nayik GA, Ramniwas S, Uddin J. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS Omega 2023; 8:23346-23357. [PMID: 38170139 PMCID: PMC10761000 DOI: 10.1021/acsomega.3c02176] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 06/14/2023] [Indexed: 01/05/2024]
Abstract
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
Collapse
Affiliation(s)
- Afifa Aziz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Sana Noreen
- University
Institute of Diet and Nutritional Sciences, Faculty of Allied Health
Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of LahoreLahore 54000, Pakistan
| | - Afaf Ejaz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Izza Faiz ul Rasool
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Maham
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Areesha Munir
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Farwa
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Miral Javed
- College of
Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310027, P.R. China
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro,
Ata Teknokent, 25240 Erzurum, Türkiye
| | - Zuhal Okcu
- Department
of Gastronomy, Faculty of Tourism, Ataturk
University, 25240 Erzurum, Türkiye
| | - Romina Alina Marc
- Food
Engineering
Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Technological
Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No.
64, 400509 Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Govt.
Degree College, Shopian-192303, J&K, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab, India
| | - Jalal Uddin
- Department
of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
| |
Collapse
|
13
|
Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [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: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
Collapse
Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
| |
Collapse
|
14
|
Aslam H, Nadeem M, Shahid U, Ranjha MMAN, Khalid W, Qureshi TM, Nadeem MA, Asif A, Fatima M, Rahim MA, Awuchi CG. Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar. Food Sci Nutr 2023; 11:4219-4232. [PMID: 37457184 PMCID: PMC10345708 DOI: 10.1002/fsn3.3436] [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: 03/11/2023] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 07/18/2023] Open
Abstract
Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle-fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54-4.07 and 1.71-1.86 Brix, respectively. According to the mean values for sensory evaluation, T 2 was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle-fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential.
Collapse
Affiliation(s)
- Hunaina Aslam
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Muhammad Nadeem
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Urooj Shahid
- Government General HospitalGhulam Muhammad AbadFaisalabadPakistan
| | | | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Tahir Mahmood Qureshi
- Department of Food SciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Muhammad Ather Nadeem
- Department of Agronomy, College of AgricultureUniversity of SargodhaSargodhaPakistan
| | - Alaiha Asif
- Institute of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Mehak Fatima
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPunjabPakistan
| | | |
Collapse
|
15
|
Ali A, Javaid MT, Tazeddinova D, Khan A, Mehany T, Djabarovich TA, Siddique R, Khalid W, Tariq T, Lai WF. Optimization of spray dried yogurt and its application to prepare functional cookies. Front Nutr 2023; 10:1186469. [PMID: 37229469 PMCID: PMC10204867 DOI: 10.3389/fnut.2023.1186469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 03/31/2023] [Indexed: 05/27/2023] Open
Abstract
Introduction Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies. Methods Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development. Results and discussion A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).
Collapse
Affiliation(s)
- Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | | | - Ahmal Khan
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | | | - Rabia Siddique
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Tayyaba Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Kowloon, Hong Kong SAR, China
- Department of Urology, Zhejiang Provincial People's Hospital, Hangzhou Medical College, Hangzhou, China
| |
Collapse
|
16
|
Ali U, Anwar Z, Hasan S, Zafar M, Ain NU, Afzal F, Khalid W, Rahim MA, Mrabti HN, AL-Farga A, Eljeam HARA. Bioprocessing and Screening of Indigenous Wastes for Hyper Production of Fungal Lipase. Catalysts 2023; 13:853. [DOI: 10.3390/catal13050853] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/20/2023] Open
Abstract
Background: Lipase is one of the most important enzymes produced from microbial fermentation. Agricultural wastes are a good source of enzyme production because they are cost-effective and production rates are also higher. Method: In this study, eight lignolitic substrates were screened for lipase production. Results: Out of these substrates, guava leaves showed maximum activity of 9.1 U/mL from Aspergillus niger by using the solid-state fermentation method. Various factors such as temperature, pH, incubation period, moisture content, inoculum size, and substrate size that influence the growth of fungi were optimized by response surface methodology (RSM), and then characterization was performed. When all physical and nutritional parameters were optimized by RSM, the maximum lipase activity obtained was 12.52 U/mL after 4 days of incubation, at pH 8, 40 °C temperature, 3 mL inoculum size, 20% moisture content, and 6 g substrate concentration. The enzyme was partially purified through 70% ammonium sulfate precipitation. After purification, it showed 34.291 U/mg enzyme activity, increasing the purification fold to 1.3. The enzyme was then further purified by dialysis, and the purification fold increased to 1.83 having enzyme activity of 48.03 U/mg. Furthermore, activity was increased to 132.72 U/mg after column chromatography. A purification fold of 5.07 was obtained after all purification steps.
Collapse
Affiliation(s)
- Usman Ali
- Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, Pakistan
| | - Zahid Anwar
- Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, Pakistan
| | - Shoaib Hasan
- Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, Pakistan
| | - Muddassar Zafar
- Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, Pakistan
| | - Noor ul Ain
- Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat 50700, Pakistan
| | - Fareed Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Hanae Naceiri Mrabti
- High Institute of Nursing Professions and Health Techniques of Casablanca, Casablanca 20260, Morocco
| | - Ammar AL-Farga
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah 21577, Saudi Arabia
| | | |
Collapse
|
17
|
Koraqi H, Petkoska AT, Khalid W, Sehrish A, Ambreen S, Lorenzo JM. Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits ( Fragaria x ananassa Duch.) Using Response Surface Methodology. FOOD ANAL METHOD 2023; 16:1-13. [PMID: 37359894 PMCID: PMC10057687 DOI: 10.1007/s12161-023-02469-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/02/2023] [Indexed: 03/31/2023]
Abstract
The subject of this study is to determine the best solvent and optimum extraction conditions for the extraction of maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits (Fragaria x ananassa Duch.). Extractions were carried out using solvents with different polarities (water, methanol, ethanol, acetonitrile, and acetone). Box-Behnken Design was used to optimize extraction conditions, including extraction time (t), temperature (°C), and liquid/solid (L/S) ratio. In the study, extracts obtained with acetone indicated the highest total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions for both responses were determined to be time of 17.5 min, temperature 52.5 °C, and liquid/solid ratio of 30:1. The maximum TPC and TFC values were found as 18.78 ± 0.22 mg of gallic acid equivalent (GAE/g) and 10.52 ± 0.35 mg of catechin equivalents (CE/g) under optimum extraction conditions. The results indicated that optimizing extraction conditions is critical for quantifying antioxidant phenolic compounds. The present model can contribute to finding a cheap way of delivering natural antioxidants in the food, cosmeceutical, and pharmaceutical industries. Furthermore, these results indicate that strawberry fruits (Fragaria x ananassa Duch.) can be a natural food colorant in dietary applications with potential health benefits.
Collapse
Affiliation(s)
- Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, St. Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, University St. Clement of Ohrid - Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
| | - Waseem Khalid
- Faculty of Life Sciences, Department of Food Science, Government College University, Faisalabad, 38000 Pakistan
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, USA
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Jose Manuel Lorenzo
- Centro Tecnológico de La Carne de Galicia, Avd. Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| |
Collapse
|
18
|
Khalid W, Puges M, Stenson K, Cazanave C, Ducasse E, Caradu C, Berard X. Single Centre Experience with Infected Abdominal Aortic Endograft Explantation. J Vasc Surg 2023. [DOI: 10.1016/j.jvs.2022.12.008] [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: 02/23/2023]
|
19
|
Maqbool Z, Khalid W, Atiq HT, Koraqi H, Javaid Z, Alhag SK, Al-Shuraym LA, Bader DMD, Almarzuq M, Afifi M, AL-Farga A. Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry. Molecules 2023; 28:molecules28041636. [PMID: 36838623 PMCID: PMC9960763 DOI: 10.3390/molecules28041636] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/21/2023] [Accepted: 02/01/2023] [Indexed: 02/11/2023] Open
Abstract
The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.
Collapse
Affiliation(s)
- Zahra Maqbool
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
- Correspondence:
| | - Hafiz Taimoor Atiq
- Department of Food Science and Technology, Muhammad Nawaz Sharif University of Agriculture, Multan 23546, Pakistan
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Zaryab Javaid
- Department of Pharmacy, University of Central Punjab, Lahore 54590, Pakistan
| | - Sadeq K. Alhag
- Biology Department, College of Science and Arts, King Khalid University, Muhayl Asser 61913, Saudi Arabia
| | - Laila A. Al-Shuraym
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - D. M. D. Bader
- Chemistry Department, College of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Mohammed Almarzuq
- Unit of Scientific Research, Applied College, Qassim University, Buraidah 52571, Saudi Arabia
| | - Mohamed Afifi
- Biochemistry Department, Faculty of Sciences, University of Jeddah, Jeddah 21959, Saudi Arabia
- Department of Biochemistry, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
- Najla Bint Saud Al Saud Center for Distinguished Research in Biotechnology, Jeddah 21577, Saudi Arabia
| | - Ammar AL-Farga
- Biochemistry Department, Faculty of Sciences, University of Jeddah, Jeddah 21959, Saudi Arabia
| |
Collapse
|
20
|
Younas U, Atif M, Anjum A, Nadeem M, Ali T, Shaheen R, Khalid W, Ali Z. Fabrication of La 3+ doped Ba 1-x La x TiO 3 ceramics with improved dielectric and ferroelectric properties using a composite-hydroxide-mediated method. RSC Adv 2023; 13:5293-5306. [PMID: 36777949 PMCID: PMC9912143 DOI: 10.1039/d2ra06640h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 02/05/2023] [Indexed: 02/12/2023] Open
Abstract
Lanthanum (La3+) doped Ba1-x La x TiO3 (x = 0.0, 0.0025, 0.005, 0.0075) ceramics were synthesized by the composite-hydroxide-mediated method. Rietveld refinement of the XRD patterns confirmed the formation of a perovskite crystal structure that transforms from tetragonal to pseudo-cubic with La3+ doping content (x). Scanning electron microscopy displayed a dense and homogeneous microstructure with reduced grain size on La3+ doping. The frequency and temperature-dependent dielectric measurements showed an improvement in the dielectric permittivity, a decrease in the ferroelectric-paraelectric transition temperature, and an increase in the dielectric diffusivity with increasing La3+ doping content. Complex impedance analysis indicated the semiconducting behavior with a positive temperature coefficient of resistance effect, which could be explained in terms of a charge compensation mechanism in the donor doped BaTiO3. The ferroelectric hysteresis loops revealed that these ceramics are ferroelectric in nature, while an improvement in the energy storage density and energy storage efficiency was observed for the doped samples due to reduced grain size on La3+ doping. Here, the sample with x = 0.005 has a high dielectric permittivity, a low dielectric tangent loss, and the highest energy storage efficiency. This makes this composition interesting for energy storage applications.
Collapse
Affiliation(s)
- U. Younas
- Functional Materials Lab, Department of Physics, Air UniversityPAF Complex E-9IslamabadPakistan
| | - M. Atif
- Functional Materials Lab, Department of Physics, Air UniversityPAF Complex E-9IslamabadPakistan
| | - A. Anjum
- Functional Materials Lab, Department of Physics, Air UniversityPAF Complex E-9IslamabadPakistan
| | - M. Nadeem
- Polymer Composite Group, Directorate of SciencePINSTECHIslamabadPakistan
| | - T. Ali
- Physics Division, Directorate of SciencePINSTECHIslamabadPakistan
| | - R. Shaheen
- Physics Division, Directorate of SciencePINSTECHIslamabadPakistan
| | - W. Khalid
- Functional Materials Lab, Department of Physics, Air UniversityPAF Complex E-9IslamabadPakistan
| | - Z. Ali
- Functional Materials Lab, Department of Physics, Air UniversityPAF Complex E-9IslamabadPakistan
| |
Collapse
|
21
|
Ikram A, Khalid W, Saeed F, Arshad MS, Afzaal M, Arshad MU. Senna: As immunity boosting herb against Covid-19 and several other diseases. J Herb Med 2023; 37:100626. [PMID: 36644449 PMCID: PMC9830937 DOI: 10.1016/j.hermed.2023.100626] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 06/27/2020] [Revised: 11/16/2020] [Accepted: 01/09/2023] [Indexed: 01/11/2023]
Abstract
Introduction A novel coronavirus outbreak in China (SARS-CoV-2) which began in December 2019, was proven major threat to global health. However, several results from clinical practices indicate that herbal medicine plays an important role in the prevention of COVID-19, which brings new hope for its treatment. The objective of this study is to check the effectivity of senna (Senna alexandrina Mill.) as an immunity-boosting herb against Covid-19 and several other diseases. Method The literature search was carried out using scientific databases comprising of Scopus, Science Direct, PubMed, Cochrane Library, Science Hub and Google Scholar, up to May 2020, using the following keywords: "senna", "senna makki", "Senna alexandrina", "senna nutrition value", "senna medicinal effect", "vitamins in senna", "mineral in senna", "bioactive compounds in senna", "laxiary components in senna", "senna against diseases", "senna enhance immunity", "covid_19″, "covid_19 symptoms". The authors also obtained data from primary and secondary sources as well. Result The results of different studies showed that senna was composed of a wide range of immunity-enhancing bioactive components like antioxidants, vitamins, minerals and laxatives. These bioactive components are effective against COVID-19 and other diseases. Conclusion Senna has medicinal and nutritional effects on the human body and has a key role in boosting immunity to prevent COVID-19 symptoms. Important nutritional components of senna include antioxidants, phytochemicals, vitamins and minerals that aids in reducing the risk of various diseases and also enhances the immune system.
Collapse
|
22
|
Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
23
|
Malik F, Iqbal A, Zia S, Ranjha MMAN, Khalid W, Nadeem M, Selim S, Hadidi M, Moreno A, Manzoor MF, Kowalczewski PŁ, Aadil RM. Role and mechanism of fruit waste polyphenols in diabetes management. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
Collapse
Affiliation(s)
- Faiqa Malik
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Sabika Zia
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad , Faisalabad , Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University , Sakaka 72341 , Saudi Arabia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University , Foshan , China
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture , Faisalabad , 38000 , Pakistan
| |
Collapse
|
24
|
Silva JFD, Lima CMG, da Silva DL, do Nascimento IS, Rodrigues SDO, Gonçalves LA, Santana RF, Khalid W, Verruck S, Emran TB, de Menezes IRA, Coutinho HDM, Khandaker MU, Faruque MRI, Fontan RDCI. Lectin Purification through Affinity Chromatography Exploiting Macroporous Monolithic Adsorbents. SEPARATIONS 2023; 10:36. [DOI: 10.3390/separations10010036] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Growing medical, engineering, biochemical, and biological interest has led to a steady pace of research and development into polymeric monolithic structures with densely interconnected pores for purifying bio compounds. Cryogels, which are generated by freezing a reactive polymerization mixture, are highlighted due to their versatility and low relative cost as macroporous, polymeric, monolithic adsorbents. The conversion of cryogels into affinity adsorbents is one possible alternative to their optimal application. Some of the most often utilized supports for immobilizing particular ligands are monolithic columns manufactured with epoxy radicals on their surfaces. The purification of biomolecules with a high degree of specificity, such as lectins and glycoproteins with an affinity for glycosylated groups, has garnered interest in the use of fixed non-traditional beds functionalized with ligands of particular interest. The interaction is both robust enough to permit the adsorption of glycoproteins and reversible enough to permit the dissociation of molecules in response to changes in the solution’s pH. When compared to other protein A-based approaches, this one has been shown to be more advantageous than its counterparts in terms of specificity, ease of use, and cost-effectiveness. Information on polymeric, macroporous, monolithic adsorbents used in the affinity chromatographic purification of lectins has been published and explored.
Collapse
|
25
|
Afzal MF, Khalid W, Armghan Khalid M, Zubair M, Akram S, Kauser S, Noreen S, Jamal A, Kamran Khan M, Al-Farga A. Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2144882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Zubair
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Sidra Akram
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Athar Jamal
- School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
| | | | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| |
Collapse
|
26
|
Kainat S, Arshad MS, Khalid W, Zubair Khalid M, Koraqi H, Afzal MF, Noreen S, Aziz Z, Al-Farga A. Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2144884] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sumaya Kainat
- Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo
| | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Zaira Aziz
- General Medicine, Pakistan institute of Medical Sciences, Islamabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen
| |
Collapse
|
27
|
Khalid W, Arshad MS, Aslam N, Mukhtar S, Rahim MA, Ranjha MMAN, Noreen S, Afzal MF, Aziz A, Awuchi CG. Food applications of sorghum derived kafirins potentially valuable in celiac disease. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2135532] [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: 10/24/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shanza Mukhtar
- Department of Nutrition and Dietetics, the University of Faisalabad, Faisalabad, Pakistan
| | | | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, the University of Lahore, Lahore, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | |
Collapse
|
28
|
Afzal MF, Khalid W, Akram S, Khalid MA, Zubair M, Kauser S, Abdelsamea Mohamedahmed K, Aziz A, Anusha Siddiqui S. Bioactive profile and functional food applications of banana in food sectors and health: a review. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2130940] [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: 10/17/2022]
Affiliation(s)
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Sidra Akram
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Zubair
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Khalid Abdelsamea Mohamedahmed
- Department of Hematology and Immunology, Faculty of Medical Laboratory Sciences, University of Gezira, Wad Medani, Sudan
| | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| |
Collapse
|
29
|
Shafique B, Ranjha MMAN, Murtaza MA, Walayat N, Nawaz A, Khalid W, Mahmood S, Nadeem M, Manzoor MF, Ameer K, Aadil RM, Ibrahim SA. Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety. Microorganisms 2022; 11:microorganisms11010085. [PMID: 36677377 PMCID: PMC9864013 DOI: 10.3390/microorganisms11010085] [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: 11/27/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/30/2022] Open
Abstract
Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins' applicability, extend antimicrobial spectrum and enhance stability.
Collapse
Affiliation(s)
- Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | | | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Shahid Mahmood
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528011, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
- Correspondence: (K.A.); (R.M.A.); (S.A.I.)
| |
Collapse
|
30
|
Khalid W, Arshad MS, Aziz A, Rahim M, Qaisrani TB, Afzal F, Ali A, Ranjha MMAN, Khalid MZ, Anjum F. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Sci Nutr 2022; 11:3-16. [PMID: 36655089 PMCID: PMC9834868 DOI: 10.1002/fsn3.3035] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [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: 07/06/2021] [Revised: 04/22/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022] Open
Abstract
The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afifa Aziz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Abdul Rahim
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
| | - Fareed Afzal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public HealthCentral South UniversityHunanChina
| | | | | | - Faqir Muhammad Anjum
- Islamic Food and Nutrition Council of AmericaIFANCA Halal Apex, Private LimitedFaisalabadPakistan
| |
Collapse
|
31
|
Ali A, Yu L, Kousar S, Khalid W, Maqbool Z, Aziz A, Arshad MS, Aadil RM, Trif M, Riaz S, Shaukat H, Manzoor MF, Qin H. Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders. Front Nutr 2022; 9:1009807. [PMID: 36583211 PMCID: PMC9792498 DOI: 10.3389/fnut.2022.1009807] [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: 08/02/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
Crocin is a bioactive compound that naturally occurs in some medicinal plants, especially saffron and gardenia fruit. Different conventional and novel methods are used for its extraction. Due to some control conditions, recent methods such as ultrasonic extraction, supercritical fluid extraction, enzyme-associated extraction, microwave extraction, and pulsed electric field extraction are widely used because these methods give more yield and efficiency. Crocin is incorporated into different food products to make functional foods. However, it can also aid in the stability of food products. Due to its ability to protect against brain diseases, the demand for crocin has been rising in the pharmaceutical industry. It also contain antioxidant, anti-inflammatory, anticancer and antidepressant qualities. This review aims to describe crocin and its role in developing functional food, extraction, and bioavailability in various brain-related diseases. The results of the literature strongly support the importance of crocin against various diseases and its use in making different functional foods.
Collapse
Affiliation(s)
- Anwar Ali
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Liang Yu
- Department of Research and Development Office, Hunan First Normal University, Changsha, China,*Correspondence: Liang Yu
| | - Safura Kousar
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afifa Aziz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering, Syke, Germany
| | - Sakhawat Riaz
- Department of Home Economics, Government College University, Faisalabad, Pakistan,Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | - Horia Shaukat
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Muhammad Faisal Manzoor
| | - Hong Qin
- Xiangya School of Public Health, Central South University, Changsha, China,Hong Qin
| |
Collapse
|
32
|
Khalid W, Arshad MS, Nayik GA, Alfarraj S, Ansari MJ, Guiné RPF. Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals. Molecules 2022; 27:molecules27238201. [PMID: 36500295 PMCID: PMC9737944 DOI: 10.3390/molecules27238201] [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] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/19/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022]
Abstract
The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
- Correspondence: (M.S.A.); (G.A.N.)
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Srinagar 192303, India
- Correspondence: (M.S.A.); (G.A.N.)
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University Bareilly, Moradabad 244001, India
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| |
Collapse
|
33
|
Rahim MA, Umar M, Habib A, Imran M, Khalid W, Lima CMG, Shoukat A, Itrat N, Nazir A, Ejaz A, Zafar A, Awuchi CG, Sharma R, Santana RF, Emran TB. Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice. J CHEM-NY 2022; 2022:1-21. [DOI: 10.1155/2022/2755084] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.
Collapse
Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Maryam Umar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Ayesha Habib
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | | | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Nizwa Itrat
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Anum Nazir
- Department of Nutrition and Dietetics, University of Faisalabad, Faisalabad, Punjab, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Amna Zafar
- Department of Home Economics, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences, Kampala International University, Box 20000 Kansanga, Kampala, Uganda
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | | | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
| |
Collapse
|
34
|
Khalid W, Arshad MS, Ranjha MMAN, Różańska MB, Irfan S, Shafique B, Rahim MA, Khalid MZ, Abdi G, Kowalczewski PŁ. Functional constituents of plant-based foods boost immunity against acute and chronic disorders. Open Life Sci 2022; 17:1075-1093. [PMID: 36133422 PMCID: PMC9462539 DOI: 10.1515/biol-2022-0104] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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: 05/16/2022] [Revised: 07/24/2022] [Accepted: 07/28/2022] [Indexed: 12/15/2022] Open
Abstract
Plant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered beneficial for human health due to the supply of many valuable nutrients, including health-promoting compounds. Replacing meat-based foods with plant-based products will provide many valuable compounds, including antioxidants, phenolic compounds, fibers, vitamins, minerals, and some ω3 fatty acids. Due to their high nutritional and functional composition, plant-based foods are beneficial in acute and chronic diseases. This article attempts to review the literature to present the most important data on nutrients of plant-based foods that can then help in the prevention of many diseases, such as different infections, such as coronavirus disease, pneumonia, common cold and flu, asthma, and bacterial diseases, such as bronchitis. A properly structured plant-based diet not only provides the necessary nutrients but also can help in the prevention of many diseases.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | | | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan
| | - Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | | | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran
| | | |
Collapse
|
35
|
Khalid W, Arshad MS, Jabeen A, Muhammad Anjum F, Qaisrani TB, Suleria HAR. Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments. Food Sci Nutr 2022; 10:3203-3218. [PMID: 36249968 PMCID: PMC9548355 DOI: 10.1002/fsn3.2920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/27/2022] Open
Affiliation(s)
- Waseem Khalid
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ayesha Jabeen
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- University of the Gambia Banjul The Gambia
- IFANCA Halal Apex (Pvt.) Limited Faisalabad Pakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and Technology Ghazi University Dera Ghazi Khan Pakistan
| | | |
Collapse
|
36
|
Ali A, Manzoor MF, Ahmad N, Aadil RM, Qin H, Siddique R, Riaz S, Ahmad A, Korma SA, Khalid W, Aizhong L. The Burden of Cancer, Government Strategic Policies, and Challenges in Pakistan: A Comprehensive Review. Front Nutr 2022; 9:940514. [PMID: 35938114 PMCID: PMC9355152 DOI: 10.3389/fnut.2022.940514] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 06/23/2022] [Indexed: 01/09/2023] Open
Abstract
Cancer is a severe condition characterized by uncontrolled cell division and increasing reported mortality and diagnostic cases. In 2040, an estimated 28.4 million cancer cases are expected to happen globally. In 2020, an estimated 19.3 million new cancer cases (18.1 million excluding non-melanoma skin cancer) had been diagnosed worldwide, with around 10.0 million cancer deaths. Breast cancer cases have increased by 2.26 million, lung cancer by 2.21 million, stomach by 1.089 million, liver by 0.96 million, and colon cancer by 1.93 million. Cancer is becoming more prevalent in Pakistan, with 19 million new cancer cases recorded in 2020. Food adulteration, gutkha, paan, and nutritional deficiencies are major cancer risk factors that interplay with cancer pathogenesis in this country. Government policies and legislation, cancer treatment challenges, and prevention must be revised seriously. This review presents the current cancer epidemiology in Pakistan to better understand cancer basis. It summarizes current cancer risk factors, causes, and the strategies and policies of the country against cancer.
Collapse
Affiliation(s)
- Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, Changsha, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | - Nazir Ahmad
- Department of Nutritional Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Hong Qin
- School of Nutrition and Food Hygiene, Xiangya School of Public Health, Central South University, Changsha, China
| | - Rabia Siddique
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Sakhawat Riaz
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Arslan Ahmad
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig, Egypt
| | - Waseem Khalid
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Liu Aizhong
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, Changsha, China
- *Correspondence: Liu Aizhong
| |
Collapse
|
37
|
Kainat S, Gilani SR, Asad F, Khalid MZ, Khalid W, Ranjha MMAN, Bangar SP, Lorenzo JM. Determination and Comparison of Phytochemicals, Phenolics, and Flavonoids in Solanum lycopersicum Using FTIR Spectroscopy. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02344-w] [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: 11/04/2022]
|
38
|
Khan FU, Khan A, Khan FU, Hayat K, Rehman AU, Chang J, Khalid W, Noor S, Khan A, Fang Y. Assessment of Adverse Drug Events, Their Risk Factors, and Management Among Patients Treated for Multidrug-Resistant TB: A Prospective Cohort Study From Pakistan. Front Pharmacol 2022; 13:876955. [PMID: 35656303 PMCID: PMC9152455 DOI: 10.3389/fphar.2022.876955] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
Background: Multidrug-resistant tuberculosis (MDR-TB) is a growing public health problem. Treatment regimens used against MDR-TB are costly, prolonged, and associated with more side effects as compared with the drug-susceptible tuberculosis. This study was framed to determine the incidence of adverse drug events, risk factors, and their management in MDR-TB patients. Methods: This prospective follow-up cohort study was conducted at the site of programmatic management of drug-resistant TB located at the Pakistan Institute of Medical Sciences, Islamabad. All patients, irrespective of their age, gender, and ethnicity, were included in the study. Adverse drug events were observed in patients at different time points during the study. Patients enrolled for the treatment from January 2018 were prospectively followed till December 2020 up to their end treatment outcomes. Results: Out of 126 MDR-TB patients enrolled for treatment, 116 met the inclusion criteria and were included in the final analysis. Most patients (50.9%) were between 18 and 45 years of age. A minimum of one adverse event was experienced by (50.9%) patients. Of all the adverse events, gastrointestinal disorders were more frequent (47.4%), followed by arthralgia (28.4%) and psychiatric disturbance (20.6%). Furthermore, multivariate analysis showed a significant association with the incidence of adverse events in patients with age group above 60 years (odds ratio (OR) 4.50; 95% CI 1.05-19.2), active smokers (OR 4.20; 95% CI 1.31-13.4), delayed reporting to the TB center (OR 4.03; 95% CI 1.34-12.1), and treatment without bedaquiline regime (OR 3.54; 95% CI 1.23-10.1). Most of the patients (94.6%), counseled by the pharmacist, were found to be satisfied with the information provided and looked for more pharmacist counseling opportunities in the management of MDR-TB. Conclusion: Current findings recommend that ADEs might be well managed by timely identification and reporting. Bedaquiline coupled with other active medications lowered the chance of ADEs in MDR-TB patients. Elderly patients, active smoking behavior, and those who have a delay in the treatment initiation are more prone to ADEs. Clinical pharmacist’s contribution to TB control programs may help caregivers and patients concerning the rational use of medication, early detection, and management of ADEs.
Collapse
Affiliation(s)
- Farman Ullah Khan
- Department of Pharmacy Administration and Clinical Pharmacy, Xi'an Jiaotong University, Xi'an, China.,Center for Drug Safety and Policy Research, Xi'an Jiaotong University, Xi'an, China.,Shaanxi Center for Health Reform and Development Research, Xi'an Jiaotong University, Xi'an, China.,Research Institute for Drug Safety and Monitoring, Institute of Pharmaceutical Science and Technology, China's Western Technological Innovation Harbor, Xi'an, China.,Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | - Amjad Khan
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | - Faiz Ullah Khan
- Department of Pharmacy Administration and Clinical Pharmacy, Xi'an Jiaotong University, Xi'an, China.,Center for Drug Safety and Policy Research, Xi'an Jiaotong University, Xi'an, China.,Shaanxi Center for Health Reform and Development Research, Xi'an Jiaotong University, Xi'an, China.,Research Institute for Drug Safety and Monitoring, Institute of Pharmaceutical Science and Technology, China's Western Technological Innovation Harbor, Xi'an, China
| | - Khezar Hayat
- Department of Pharmacy Administration and Clinical Pharmacy, Xi'an Jiaotong University, Xi'an, China.,Center for Drug Safety and Policy Research, Xi'an Jiaotong University, Xi'an, China.,Shaanxi Center for Health Reform and Development Research, Xi'an Jiaotong University, Xi'an, China.,Research Institute for Drug Safety and Monitoring, Institute of Pharmaceutical Science and Technology, China's Western Technological Innovation Harbor, Xi'an, China.,Institute of Pharmaceutical Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Asim Ur Rehman
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | - Jie Chang
- Department of Pharmacy Administration and Clinical Pharmacy, Xi'an Jiaotong University, Xi'an, China.,Center for Drug Safety and Policy Research, Xi'an Jiaotong University, Xi'an, China.,Shaanxi Center for Health Reform and Development Research, Xi'an Jiaotong University, Xi'an, China.,Research Institute for Drug Safety and Monitoring, Institute of Pharmaceutical Science and Technology, China's Western Technological Innovation Harbor, Xi'an, China
| | - Waseem Khalid
- Programmatic Management of Drug-Resistant TB Site Pakistan Institute of Medical Sciences, Islamabad, Pakistan
| | - Sidra Noor
- Programmatic Management of Drug-Resistant TB Site Pakistan Institute of Medical Sciences, Islamabad, Pakistan
| | - Asad Khan
- Pharmaceutical Sciences, Universiti Sains, Malaysia, Malaysia
| | - Yu Fang
- Department of Pharmacy Administration and Clinical Pharmacy, Xi'an Jiaotong University, Xi'an, China.,Center for Drug Safety and Policy Research, Xi'an Jiaotong University, Xi'an, China.,Shaanxi Center for Health Reform and Development Research, Xi'an Jiaotong University, Xi'an, China.,Research Institute for Drug Safety and Monitoring, Institute of Pharmaceutical Science and Technology, China's Western Technological Innovation Harbor, Xi'an, China
| |
Collapse
|
39
|
Noor MM, Arshad MS, Ahmad RS, Imran A, Khalid W, Suleria HAR. Stability and quality improvement of shrimp patties by Asparagus racemosus and gamma irradiation. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2077757] [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: 10/18/2022]
Affiliation(s)
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, the University of Melbourne, Parkville, Australia
| |
Collapse
|
40
|
Khalid W, Ali A, Arshad MS, Afzal F, Akram R, Siddeeg A, Kousar S, Rahim MA, Aziz A, Maqbool Z, Saeed A. Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2071293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | - Fareed Afzal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University Faisalabad, Pakistan
| |
Collapse
|
41
|
Khalid W, Gill P, Arshad MS, Ali A, Ranjha MMAN, Mukhtar S, Afzal F, Maqbool Z. Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2070642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Poonam Gill
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
| | | | - Shanza Mukhtar
- Department of Nutrition and Dietetics, The University of Faisalabad, Pakistan
| | - Fareed Afzal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| |
Collapse
|
42
|
Khalid W, Maqbool Z, Arshad MS, Kousar S, Akram R, Siddeeg A, Ali A, Qin H, Aziz A, Saeed A, Rahim MA, Zubair Khalid M, Ali H. Plant-derived functional components: prevent from various disorders by regulating the endocrine glands. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2070643] [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: 10/18/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
| | - Hong Qin
- Department of Nutrition Science and Food Hygiene, Xiangya School of Public Health, Central South University, China
| | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | | | | | - Hina Ali
- Department of Botany, Government College University, Faisalabad, Pakistan
| |
Collapse
|
43
|
Rehman AU, Atif M, Younas M, Rafique T, Wahab H, Ul-Hamid A, Iqbal N, Ali Z, Khalid W, Nadeem M. Unusual semiconductor-metal-semiconductor transitions in magnetite Fe 3O 4 nanoparticles. RSC Adv 2022; 12:12344-12354. [PMID: 35480359 PMCID: PMC9036052 DOI: 10.1039/d2ra00530a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 04/19/2022] [Indexed: 01/14/2023] Open
Abstract
Magnetite (Fe3O4) nanoparticles were successfully prepared by a co-precipitation method. Rietveld refinement on the X-ray diffraction pattern confirmed the development of a single-phase cubic spinel structure with space group Fd3̄m. However, 57Fe Mössbauer spectroscopy suggested the presence of Fe3+ and Fe2.5+ (mixed Fe3+ and Fe2+) ions at the tetrahedral and octahedral sites of the inverse spinel structure, respectively. Impedance spectroscopy measurements showed a discontinues variation in the temperature dependence of the sample's resistive behavior, indicating the appearance of semiconductor–metal–semiconductor like transitions between the temperature range of 293 and 373 K. A similar dual transition was also observed from the dielectric and conductivity measurements around the same temperature regions. The observed unusual transition is explained in term of the competitive effects among the hopping of localized/delocalized and short-range/long-range charge carriers present in the sample. Moreover, the prepared sample exhibits colossal dielectric permittivity (∼106), reduced tangent loss (∼0.2) and moderate conductivity (>10−6 S cm−1) values, making Fe3O4 nanoparticles a potential candidate for electromagnetic absorbing materials. Herein, we report the existence of a novel semiconductor–metal–semiconductor type transition in Fe3O4 nanoparticles by employing impedance spectroscopy techniques.![]()
Collapse
Affiliation(s)
- Atta Ur Rehman
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - M Atif
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - M Younas
- Polymer Composite Group, Physics Division, Directorate of Science, PINSTECH P.O. Nilore Islamabad Pakistan
| | - T Rafique
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - H Wahab
- Polymer Composite Group, Physics Division, Directorate of Science, PINSTECH P.O. Nilore Islamabad Pakistan
| | - A Ul-Hamid
- Core Research Facilities, King Fahd University of Petroleum & Minerals Dhahran 31261 Saudi Arabia
| | - N Iqbal
- US-Pakistan Centre for Advanced Studies in Energy (USPCAS-E), NUST H-12 Islamabad 44000 Pakistan
| | - Z Ali
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - W Khalid
- Functional Materials Lab, Department of Physics, Air University PAF Complex E-9 Islamabad Pakistan
| | - M Nadeem
- Polymer Composite Group, Physics Division, Directorate of Science, PINSTECH P.O. Nilore Islamabad Pakistan
| |
Collapse
|
44
|
Sukumar A, Khan K, Khalid W, Singh-Ranger D. 207 An Assessment of Outcome in Patients with Anaemia (Iron Deficient and Non-Iron Deficient) Who Have Colon Cancer - Effect of Treatment with Oral/ IV Iron. Br J Surg 2022. [DOI: 10.1093/bjs/znac039.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Aim
Treatment of iron deficiency anaemia in patients undergoing colon cancer resection improves outcome defined by length of stay, recurrence, and requirement for blood transfusions.
Method
Retrospective analysis of patients with anaemia and colonic cancer between January 2018 - August 2019. Anaemia categorised as – Iron Deficiency Anaemia and non- Iron Deficiency anaemia. IDA was defined as hypochromic microcytic anaemia. Patient demographics, tumour location, pre- and post-operative haemoglobin, length of stay, recurrence and requirement for blood transfusions were collected plus treatment for anaemia. Comparisons made between IDA and non-IDA groups in relation to treatment for anaemia with iron (oral/IV). Non-parametric statistical tests used (median, 2-way ANOVA, Kruskal-Wallis) with significance at P <0.05.
Results
150 patients with colonic cancer identified: 77 in IDA group, 46 treated (42 oral, 4 iv iron). 11 in non- IDA group, 8 treated (oral iron).
IDA oral and IV treatment versus non-IDA:
Median age 74, 80 and 78 years (P = 0.814),
Pre- and post op Hb IDA vs non-IDA: 107, 97; 109, 101 (P 0.007 significant),
Requirement for blood transfusion (units) 0.77, 0.50;0.90 (P 0.596)
Length of Stay (days) 6, 5; 7 (P 0.113),
Tumour location: mean of right colon and transverse colon 24.33, 3.667 (P >0.1), and
Recurrence P >0.1.
Conclusions
In our series, iron treatment does not influence recurrence, length of stay, requirement for blood transfusions. Tumour location is not significantly different between IDA and non-IDA group. Patients treated with oral iron therapy are seen to have a larger drop in haemoglobin post operatively than the other groups.
Collapse
Affiliation(s)
- A. Sukumar
- Royal Wolverhampton NHS Trust, Wolverhampton, United Kingdom
| | - K. Khan
- Royal Wolverhampton NHS Trust, Wolverhampton, United Kingdom
| | - W. Khalid
- Royal Wolverhampton NHS Trust, Wolverhampton, United Kingdom
| | - D. Singh-Ranger
- Royal Wolverhampton NHS Trust, Wolverhampton, United Kingdom
| |
Collapse
|
45
|
Khalid W, Arshad MS, Aslam N, Majid Noor M, Siddeeg A, Abdul Rahim M, Zubair Khalid M, Ali A, Maqbool Z. Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2044847] [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: 10/19/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Majid Noor
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | | | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, HN, China
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| |
Collapse
|
46
|
Ranjha MMAN, Shafique B, Khalid W, Nadeem HR, Mueen-ud-Din G, Khalid MZ. Applications of Biotechnology in Food and Agriculture: a Mini-Review. Proc Natl Acad Sci India Sect B Biol Sci 2022; 92:11-15. [PMID: 35035035 PMCID: PMC8751662 DOI: 10.1007/s40011-021-01320-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 10/09/2021] [Accepted: 11/10/2021] [Indexed: 11/26/2022]
Abstract
Biotechnology is a wide-ranging science that uses modern technologies to construct biological processes, organisms, cells or cellular components. The clinical new instruments, industry, and products developed by biotechnologists are useful in research, agriculture and other major fields. The biotechnology is as ancient as civilization. The food you buy, and the pets you love? Using artificial selection for crops, domesticated animals and other species, you may thank our distant ancestors for setting off the agrarian revolution. When Alexander Fleming discovered antibiotics, and when Edward Jenner invented vaccines, the biotechnology potential was harnessed. And, of course, without the mechanisms of fermentation that gave us beer, wine and cheese, it would not be possible to imagine modern society. This article summarizes some of the applications of biotechnology in food & agriculture. Graphical abstract Applications of biotechnology in animal and plant sector.
Collapse
Affiliation(s)
| | - Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Waseem Khalid
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Ghulam Mueen-ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Zubair Khalid
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| |
Collapse
|
47
|
Yaqoob Z, Arshad MS, Imran M, Munir H, Qaisrani TB, Khalid W, Asghar Z, Suleria HAR. Mechanistic role of astaxanthin derived from shrimp against certain metabolic disorders. Food Sci Nutr 2022; 10:12-20. [PMID: 35035906 PMCID: PMC8751436 DOI: 10.1002/fsn3.2623] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 12/24/2022] Open
Abstract
Oxidative stress caused by the imbalance between production of oxidants and antioxidants in the body leads to the development of different ailments. The bioactive compounds derived from marine sources are considered to be safe and appropriate to use. Astaxanthin possesses antioxidant activity about 100–500 times higher than other antioxidants such as α‐tocopherol and β‐carotene. It has numerous health benefits and vital pharmacological properties for the treatment of diseases like diabetes, hypertension, cancer, heart disease, ischemia, neurological disorders, and potential role in liver enzyme gamma‐glutamyl transpeptidase which has significance in medicine as a diagnostic marker. The primary source of astaxanthin among crustaceans is shrimps and the presence of astaxanthin protects shrimps from oxidation of polyunsaturated fatty acids and cholesterol. Conclusively, astaxanthin derived from shrimps is very effective against oxidative stress which can lead to certain ailments.
Collapse
Affiliation(s)
- Zubda Yaqoob
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Imran
- Department of Diet and Nutritional Sciences University of Lahore Lahore Pakistan
| | - Haroon Munir
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and Technology Ghazi University Dera Ghazi Khan Pakistan
| | - Waseem Khalid
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Zubia Asghar
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| |
Collapse
|
48
|
Ali A, Mughal H, Ahmad N, Babar Q, Saeed A, Khalid W, Raza H, Liu A. Novel therapeutic drug strategies to tackle immune-oncological challenges faced by cancer patients during COVID-19. Expert Rev Anticancer Ther 2021; 21:1371-1383. [PMID: 34643141 DOI: 10.1080/14737140.2021.1991317] [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: 02/06/2023]
Abstract
INTRODUCTION For the clinical treatment of cancer patients, coronavirus (SARS-CoV-2) can cause serious immune-related problems. Cancer patients, who experience immunosuppression due to the pathogenesis and severity of disease, may become more aggressive due to multiple factors such as age, comorbidities, and immunosuppression. In this pandemic era, COVID-19 causes lymphopenia, cancer cell awakening, inflammatory diseases, and a cytokine storm that worsens disease-related morbidity and prognosis. AREAS COVERED We discuss all the risk factors of COVID-19 associated with cancer patients and propose new strategies to use antiviral and anticancer drugs for therapeutic purposes. We bring new drugs, cancers and COVID-19 treatment strategies together to address the immune system challenges faced by oncologists. EXPERT OPINION The chronic inflammatory microenvironment caused by COVID-19 awakens dormant cancer cells through inflammation and autoimmune activation. Drug-related strategies to ensure that clinical treatment can reduce the susceptibility of cancer patients to COVID-19, and possible counter-measures to minimize the harm caused by the COVID-19 have been outlined. The response to the pandemic and recovery has been elaborated, which can provide information for long-term cancer treatment and speed up the optimization process.
Collapse
Affiliation(s)
- Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China.,Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, Changsha, China.,Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | - Hafsa Mughal
- Department of Nutrition, Aziz Fatima Medical and Dental College, and Aziz Fatima Hospital, Faisalabad, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Government College University, Faisalabad, Pakistan
| | - Quratulain Babar
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Hasnain Raza
- Department of Social Sciences, Yangzhou University, Yangzhou, China
| | - Aizhong Liu
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, Changsha, China.,Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, Changsha, China
| |
Collapse
|
49
|
Rahim MA, Saeed F, Khalid W, Hussain M, Anjum FM. Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1986520] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Faqir M. Anjum
- Administration Department, University of the Gambia, Banjul, Gambia
| |
Collapse
|
50
|
Khalid W, Arshad MS, Yasin M, Imran A, Ahmad MH. Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1963274] [Citation(s) in RCA: 4] [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: 12/15/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| |
Collapse
|