Asif Ahmad

Beta Glucan: A Valuable Functional Ingredient in Foods

β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.

Extraction and characterization of β-d-glucan from oat for industrial utilization

Oat beta-D-glucan is a valuable functional ingredient having numerous industrial, nutritional and health benefits. Its extraction needs careful attention as extraction process may affect the physiochemical and functional properties of extracted beta-D-glucan. The present study aimed at analyzing the effect of extraction of beta-D-glucan gum pellets from oat cultivar followed by detailed chemical and functional analysis. Enzymatic extraction process resulted in highest yield and recovery. Chemical analysis revealed protein as a dominating impurity. The water binding capacity of the beta-D-glucan ranged between 3.14 and 4.52 g g(-1) of sample. beta-D-Glucan exhibited ideal foaming stability when appropriate extraction technique was used. The viscosity of beta-D-glucan gum ranged between 35.6 and 56.16 cp. The color analysis showed L* value of beta-D-glucan gum pellet ranged between 72.18 and 83.54. Phosphorus, potassium and calcium appeared as major minerals in beta-D-glucan gum whereas iron, manganese and copper appeared as minor minerals. FTIR spectroscopy also confirms the presence of beta-D-glucan, protein and other components in extracted beta-D-glucan gum pellets. Overall, extracted beta-D-glucan showed a good potential for industrial usage.

Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview

Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.

Kefir and Health: A Contemporary Perspective

Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind.

Phytochemicals and biofunctional properties of buckwheat: a review

SUMMARY A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for development of new products. Buckwheat is one of the potential candidates for such products and the present paper reviews the functional and nutraceutical compounds present in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). The vital functional substances in buckwheat are flavonoids, phytosterols, fagopyrins, fagopyritols, phenolic compounds, resistant starch, dietary fibre, lignans, vitamins, minerals and antioxidants, which make it a highly active biological pseudocereal. Cholesterol-lowering effects that lessen the problems of constipation and obesity are important health benefits that can be achieved through the functional substances of buckwheat.

Lactobacillus acidophilus: Characterization of the Species and Application in Food Production

L. acidophilus is a homofermentative, microaerophilic, short chain gram positive microorganism with rod morphology having its bacteriocins belonging to class II a. Several bacteriocins of L. acidophilus have been isolated and characterized. These are structurally similar, but their molecular weight varies as well as their spectrum of antimicrobial activity. They exhibit important technical properties, i.e., thermostability and retaining of activity at a wide pH range along with strong inhibitory actions against food spoilage and pathogenic bacteria make them an important class of biopreservatives. L. acidophilus can be added as an adjunct in many food fermentation processes contributing to unique taste, flavor, and texture. It also preserves the products by producing lactic acid and bacteriocins. A lot of new information regarding the bacteriocins of L. acidophilus has emerged during the last few years. In this review, an attempt has been made to summarize and discuss all the available information regarding the sources of bacteriocins production, their characteristics, and their antimicrobial action along with their application.

Physicochemical characteristics, nutritional properties, and health benefits of argan oil: a review

The argan tree (Argania spinosa L. Skeels), an endemic tree in Morocco, is the most remarkable species in North Africa, due to its botanical and bioecologic interest as well as its social value. Argan oil is traditionally well known for its cardioprotective properties and it is also used in the treatment of skin infections. This paper gives an overview of scientific literature available on nutritional and pharmacologic properties of argan oil. Owing to its unique organoleptic properties associated with its cardioprotective properties, argan oil has found, recently, its place in the highly competitive international edible oil market. This success is a very positive sign for the preservation of the argan tree, the argan forests and, therefore, in general, the biodiversity.

Characterization of new exopolysaccharides produced by coculturing of L. kefiranofaciens with yoghurt strains.

This project was designed to study the coculturing affect of exopolysaccharide (EPS) producing strains Lactobacillus kefiranofaciens (L.k) ZW3, with non EPS producing strains L. bulgaricus (L.b) and Streptococcus thermophilus (S.t) in three different combinations: L.k+L.b, L.k+S.t, and L.k+L.b+S.t. FTIR analysis revealed presence of strong stretch in regions of 3400, 2900 and 1647cm(-1) which is characteristic of a typical polysaccharide. Co-cultured EPSs were composed of glucose, galactose, arabinose and xylose; and their sugar compositions were different from ZW3 polysaccharide that was mainly composed of gluco-galactan. Peak temperature for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers were 90.59, 87.61, 95.18 and 97.38°C, respectively. Thermal analysis revealed degradation temperature of 326.44, 294.6, 296.7 and 299.62°C for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers, respectively. SEM and AFM analysis divulged that three cocultured EPSs had different surface morphology than ZW3 polymer. Since co-cultured polymers have different structure than the polymer produced exclusively by EPS producing strain, it can be safely concluded from the study that co-culturing can be one way to change the structure of polymers. Coculturing of L. kefiranofaciens with non-EPS producing strains resulted in yoghurt with increased viscosity and delayed syneresis.

Perspective of β-Glucan as Functional Ingredient for Food Industry

β-Glucan is an important functional ingredient having many health benefits. A lot of sources for this valuable ingredient have been identified. β-Glucan from these sources may be extracted to fulfill the ever growing demand for nutraceutical product. The industrialists may also exploit this situation by using this functional ingredient for developing new nutraceutical products. Such products may provide health benefits beyond basic nutrition. Numerous health benefits of β-Glucan are documented in scientific literature that may range from simple stomach problem to complex defense shield against cancer. This review focuses on potential sources of β-glucan, health implications, industrial applications and immunomodulatory effect of β-glucan.

A Question Mark on Zinc Deficiency in 185 Million People in Pakistan—Possible Way Out

This paper reviews research published in recent years concerning the effects of zinc deficiency, its consequences, and possible solutions. Zinc is an essential trace element necessary for over 300 zinc metalloenzymes and required for normal nucleic acid, protein, and membrane metabolism. Zinc deficiency is one of the ten biggest factors contributing to burden of disease in developing countries. Populations in South Asia, South East Asia, and sub-Saharan Africa are at greatest risk of zinc deficiency. Zinc intakes are inadequate for about a third of the population and stunting affects 40% of preschool children. In Pakistan, zinc deficiency is an emerging health problem as about 20.6% children are found in the levels of zinc, below 60 μg/dL. Signs and symptoms caused by zinc deficiency are poor appetite, weight loss, and poor growth in childhood, delayed healing of wounds, taste abnormalities, and mental lethargy. As body stores of zinc decline, these symptoms worsen and are accompanied by diarrhea, recurrent infection, and dermatitis. Daily zinc requirements for an adult are 12–16 mg/day. Iron, calcium and phytates inhibit the absorption of zinc therefore simultaneous administration should not be prescribed. Zinc deficiency and its effects are well known but the ways it can help in treatment of different diseases is yet to be discovered. Improving zinc intakes through dietary improvements is a complex task that requires considerable time and effort. The use of zinc supplements, dietary modification, and fortifying foods with zinc are the best techniques to combat its deficiency.