A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period

Food Production Processing and Nutrition, Journal Year: 2023, Volume and Issue: 5(1)

Published: March 22, 2023

Abstract Progression of today’s world has been given setback due to the adversity a novel, viral, deadly outbreak COVID 19, which raised concerns scientists, researchers and health related officials about inherent adaptive immune system living body its relation with healthy diet balanced pharma foods. Now is coming out destructive pandemic era, choice right food can help build boost immunity pumpkin excellent profile functional nutraceutical constituents could be part both infected non-infected person’s daily diet. Vitamins like A, C E, minerals zinc, iron selenium, essential oils, peptides, carotenoids polysaccharides present in accommodate prevailing deficiencies fought against viral pathogens. In current post 19 scenario adequate supply diet, foods play basic role boosting populations. This review covers pharmacological activities pandemic. Pumpkins are well equipped nutraceuticals bioactives tocopherols, polyphenols, terpenoids lutein therefore, consumption processing this remarkable vegetable encouraged as antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial antioxidant potential. Need eating period very crucial for population, medicinal vital developing community around globe. Graphical

Language: Английский

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Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications

Food Chemistry Advances, Journal Year: 2023, Volume and Issue: 4, P. 100573 - 100573

Published: Dec. 28, 2023

Flaxseed (Linum usitatissimum) from the family Linaceae, is a valuable medicinal oil seed crop cultivated all around world. Presence of proteins, dietary fiber, fatty acids, especially α-linolenic acid, vitamins, minerals, phenolics, flavonoids and other bioactive components in significant amounts, enhances medicinal, pharma food commercial value flaxseed. It has been added variety bakery items, beverages dairy products. Moreover, consumption flaxseed upsurge due to its risk lowering ability numerous degenerative (diabetes, obesity) chronic disorders (cardiovascular diseases cancer). also prebiotic properties improve health gut microbiota. Additionally, contains several antinutrients such as phytic protease inhibitors, cyanogenic glycosides, which can limit bioavailability certain essential nutrients reduce nutritional value. meal interactions, dosage supplementations have discussed. The focus current review on recent studies humans animals well flaxseed's use products proof phytochemical content potential benefits.

Language: Английский

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Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Scientific Reports, Journal Year: 2024, Volume and Issue: 14(1)

Published: Jan. 24, 2024

Abstract To meet the increasing consumer demands for fruits, implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today’s global market. The objective present work was to establish a difference physiological and biochemical profiles naturally ripened mangoes vs. those by application calcium carbide ethylene. at 10 g/kg resulted early 2 days, with 3-day shelf life, as compared 5 6 ethylene naturally, respectively. Higher levels reduced moisture, fiber, protein carbohydrates content increased ash mangoes, higher ethylene, whereas percentages were 80.21, 3.57, 3.05 6.27 4.74, Artificial significant loss ascorbic, citric malic acid, values recorded 35.94, 2.12 0.63 mg/g, respectively, carbide. However, amounts these acids significantly ( p < 0.05 ) high 52.29, 3.76 1.37 There an increase total soluble solids (TSS) reducing sugars, decrease titratable acidity (10 g/kg) treated mangoes. Elemental analyses revealed minerals iron (0.45 mg/100 g), zinc (0.24 g) copper (0.17 g). organoleptic quality decreased result use Although provides speedy there are obvious limitations. Consequently, natural should be promoted order have safer more nutritious

Language: Английский

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Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

Journal of Food Processing and Preservation, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 11

Published: April 16, 2024

The coriander plant (Coriandrum sativum L.) is well known for its antibacterial and antioxidant properties since it contains a considerable number of bioactive compounds. This property encourages the use in food because has many health benefits preserves longer. current study’s objective was to demonstrate extraction coriander’s three fractions (leaves, flowers, seeds) using microwave drying ultrasonic assistance, order identify distinct functional components. After drying, highest amounts ash, fat, fiber, protein with values $6.39\pm 0.04$ , id="M2">10.10±0.05 id="M3">10.14±0.06 id="M4">13.10±0.03% respectively, were observed seeds. Among macro- microminerals analyzed, contents Ca Mg found leaves, id="M5">689±0.14 id="M6">412±0.04 mg/100 g, whereas Fe, Zn, Mn seeds id="M7">15.46±0.02 id="M8">3.92±0.02 id="M9">1.29±0.02 g. Ultrasonic-assisted ethanolic extracts microwave-dried leaves presented significantly high ( id="M10">p<0.05 ) total phenolic id="M11">253.45±0.12 mg gallic acid equivalent/100 g), flavonoid id="M12">98.15±0.09 quercetin activity id="M13">47.32±0.04 trolox/100 followed by seeds, while flowers lowest values. Significantly id="M14">p<0.05 antimicrobial activities exhibited from leaves. It concluded that all rich source nutritional components bioactives, ultrasonic-assisted proved useful techniques maximum retention these powders extracts, respectively.

Language: Английский

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Fatty Acid Composition, Phenolic Compounds, Phytosterols, and Lipid Oxidation of Single- and Double-Fractionated Olein of Safflower Oil Produced by Low-Temperature Crystallization

ACS Omega, Journal Year: 2024, Volume and Issue: 9(6), P. 6787 - 6796

Published: Feb. 2, 2024

By dry crystallization, concentrations of unsaturated fatty acids and bioactive compounds can be increased in olein super-olein fractions vegetable oils. Among all sources oils, safflower oil (SO) possesses the maximum linoleic acid content. To boost industrial applications SO, two variants were produced by single- two-stage crystallization. This study aimed to determine compositions, phenolic compounds, phytosterols, oxidative stability fractionated (OF) double-fractionated (DFO) For this, SO was cooled -45 °C filtered, filtrate denoted as single-fractionated (OF), 40% this section taken for analytical purposes, while remaining 60% again -70 (DFO). Unfractionated used a control, filled amber glass bottles, stored at 20-25 90 days. Fatty compositions phytosterols determined gas chromatography-mass spectrometry (GC-MS). Phenolic induction periods high-performance liquid chromatography (HPLC) Rancimat. GC-MS analysis revealed that C18:2 contents OF, DFO 77.63 ± 0.82, 81.57 0.44, 89.26 0.48 mg/100 g (

Language: Английский

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Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Journal of Food Quality, Journal Year: 2023, Volume and Issue: 2023, P. 1 - 13

Published: March 21, 2023

Several studies have been found in the literature about phytochemistry, nutritional profiles, and pharmacological potential of pumpkin pumpkin-based food products but a very few data impact addition powders on physical rheological behaviors bakery products. The present research work was conducted to investigate that powder which part what percentage could prove most acceptable develop good quality biscuits with optimum characteristics, will be useful utilize waste streams effective efficient mechanism for benefit mankind terms development new variety items. Peel, flesh, seeds were utilized form dried at 0, 5, 10, 15% replacement levels biscuits. Farinographic revealed water absorption dough time significantly increased 65.69 ± 0.60% 5.80 0.012 min, respectively, peel replacement, whereas stability decreased level peel, seed powders. Mixing tolerance index by these replacements. Mixographic mixing control 3.55 0.029 3.03 0.015, 2.94 0.023, 3.23 0.017 min powders, respectively. Similarly, peak height values as up 15%. Width spread factor decreased, thickness These replacements white flour did not pose negative behavior composite flours, ultimately resulted improved

Language: Английский

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Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Caraka Tani Journal of Sustainable Agriculture, Journal Year: 2023, Volume and Issue: 38(1), P. 176 - 176

Published: March 16, 2023

Lemon is one among the fruits of a highly respectable class known as citrus, well for its nutritious juice and beverage products, rich with range micro macro elements, functional bioactives. After extraction juice, pomace left has great potential sustainable agricultural processing by-product, due to vast application in food, feed pharma industries. powder was prepared from by-product obtained after lemon. Dried lemon contained fiber (60.12 g 100 g^-1), moisture (10.67 protein (4.89 fat (2.17 sugar (4.81 g^-1) ash (3.21 indicating higher amounts ash, contents than wheat flour. The water-holding oil-holding capacities were noticed 5.9 3.2 g, respectively. Lightness (<em>L</em>*) yellowness (<em>b</em>*) decreased while redness (<em>a</em>*) increased compared raw pomace. Water activity decreased, dry matter pH significantly Microbiological analyses revealed lower mold, yeast total viable counts replaced flour at concentrations 0%, 5%, 10% 15% biscuits. biscuits evaluated chemical sensory properties. Data that incorporation improved properties significantly. Highly acceptable good by incorporating powder, use promoting health.

Language: Английский

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Structural and thermal interaction studies of aloe vera (aloe barbadensis miller) gel powder and developed food bars

Journal of Thermal Analysis and Calorimetry, Journal Year: 2024, Volume and Issue: 149(10), P. 4543 - 4559

Published: April 6, 2024

Language: Английский

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Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 520 - 520

Published: Feb. 8, 2024

The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical textural profiles Cucurbita maxima pulp were investigated to find suitable conditions avoid postharvest losses pumpkin. results showed that methods had a significant effect (p < 0.05) pumpkin pulp. ash content was lower in VAD (up 7.65%) than HAD 9.88%) CD 9.21%). samples HAD, higher fat content, up 3.07, 2.66 2.51%, respectively, fresh (1.55%). total fibre is for 8.78%) 15.43%) (13.94%). at 70 °C (~15.51%) processed between 50 60 (~22%) are good sources protein. resulted high sugar 83.23%). In addition drying, extraction time 40 min used ultrasound-assisted optimal, especially protein recovery dried samples. Drying also led strong changes properties pulp, so an excellent intermediate product one obtained using temperature airflow 0.5 m/s.

Language: Английский

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Effect of different types of ethylene scavengers used in different combinations, on the post-harvest quality and phytochemicals retention of tomatoes (Solanum lycopersicum L.)

Chemical and Biological Technologies in Agriculture, Journal Year: 2023, Volume and Issue: 10(1)

Published: Sept. 12, 2023

Abstract Background Ripening of climacteric vegetable, tomato, is a complicated process that results in numerous physiological and biochemical changes, role ethylene this phenomenon very crucial. Use different scavengers can control the post-harvest ripening quality tomatoes. In current study, combinations chemicals as 2% CaCl 2 KMnO 4 (T 1 ), mM salicylic acid K Cr O 7 3 ) were tested to study their effect on pH, acidity, total soluble solids (TSS), vitamin C, lycopene, phenolics, flavonoids antioxidant activity treated tomatoes, after 30 40 days storage. Results Weight loss titratable acidity significantly reduced even days, which high untreated Total phenolic contents (TPC), flavonoid (TFC) lesser tomatoes storage, but use caused increment these phytochemicals during with more prominent T . Highest lycopene was found 0 (9.76 ± 0.2 mg/100 g), due fully ripened spoiled compared samples, while lowest value (4.82 0.20 g). detected (33.80 0.52%), whereas noticed (22.00 0.2%). Conclusion Findings revealed storage period, 50 g sachet + exerted most superior effects than other treatments, extended shelf-life tomato fruits for up no deterioration. Therefore, could be harvested at breaker stage, optimize through application scavengers. Graphical abstract

Language: Английский

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