Basharat Yousuf

Chemistry, encapsulation, and health benefits of β-carotene - A review

Abstract β-carotene is a principle carotenoid in carrots, and of the most common and widely studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables. β-carotene is important not only for the color that it imparts to the food stuffs, but also because of the myriad of associated health benefits. It is the most potent precursor of vitamin A and is present naturally as a mixture of various isomers (cis and trans) of β-carotene molecule. It has a potent antioxidant capacity and offers an array of health benefits such as lowering the risk of heart diseases and certain types of cancers, enhancing the immune system, and protection from age-related macular degeneration—the leading cause of irreversible blindness among adults. Consumer attitude towards bioactive compounds, including β-carotene, as natural colorants and for health benefits is promising. Incorporation of β-carotene in various food systems is limited by its poor water solubility and instability in presence of light, heat, and oxygen. Encapsulation can be a way forward to improve the stability and help in effective delivery of β-carotene.

Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review

Abstract Fruits and vegetables comprise an essential part of human diet as they are the major source of dietary nutrients of great importance. Consumption of fruits has been found to counteract many of the chronic diseases, including cancers and cardiovascular diseases. Therefore, recommendations for a balanced diet must include the consumption of fresh fruits and vegetables. Consumers in developing countries have become more concerned about the nutritional and sensory aspects as well as the safety of the food they eat due to growing health awareness. At the same time, consumer demand for convenience products is increasing and so is the demand for fresh-cut fruits and vegetables. Fresh-cut market has expanded considerably in recent years. However, quality and safety of such products are an issue of concern as these products can act as vehicles for transmitting infectious diseases. Furthermore, fresh-cut produce is more susceptible to spoilage and can facilitate rapid growth of spoilage micro-organisms as well as the micro-organisms of public health significance. Nonetheless, keeping in consideration the vast scope of fresh-cut products, this article intends to thoroughly review information about microbiology and public health risks associated with them. Discussions regarding different approaches to extend the shelf life and to minimize the risk of infection associated with their consumption are also included.

Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils

Flaxseed gum (FSG) in combination with lemongrass essential oil (LGEO) was investigated for coating of ready-to-eat pomegranate arils. FSG was used at 0.3% and 0.6% concentrations and with both concentrations LGEO was incorporated at levels of 0ppm, 200ppm, 500ppm and 800ppm. Changes in headspace gases, physicochemical, microbiological and sensory attributes of pomegranate arils stored at 5°C were studied on different days of analysis during the 12day storage period. Coatings containing LGEO were effective in reducing total plate count and yeast and mold populations. Increasing LGEO concentrations in the coatings resulted in more decline in microbial populations. Reduced weight loss occurred in coated samples as compared to uncoated (control) sample. Coated samples showed a gradual decrease in ripening index in contrast with control where a significantly higher decline was observed. Total soluble solids, pH and titratable acidity significantly varied over the storage period. Color change (ΔE) for control increased steeply over the storage time in comparison to coated samples. Furthermore, chroma decreased while as hue angle increased over time.

Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

Abstract This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.

Characterization of Secondary Metabolites from Various Solvent Extracts of Saffron Floral Waste

Abstract Isolation of secondary metabolites from saffron flower waste (stamens), and their identification using chromatographic techniques was carried out. Extraction was carried out with solvents (methanol, ethanol, ethyl acetate, diethylether and hexane) with different polarity. Gas chromatography–mass spectroscopy (GC–MS) technique was used for identification and structure elucidation of secondary metabolites obtained from saffron flower stamens. Chromatogram of ethanol showed higher peak area as compared to other solvents. Ethanol extract showed maximum number of peaks while chromatogram of hexane extract showed minimum number of peaks indicating that polarity of the solvent plays an important role in the extraction process. GC–MS analysis confirmed presence of many important compounds in saffron stamens such as α-tocopherol or vitamin E, dibutyl para-cresol, hydroquinone, and certain esters.