Hafiz Rizwan Sharif

Inulin: Properties, health benefits and food applications

Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.

Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly.

In this study, biodegradable polymeric nanocapsules were prepared by sequential deposition of food-grade polyelectrolytes through the self-assembling process onto the oil (medium chain triglycerides) droplets enriched with curcumin (lipophilic bioactive compound). Optimum conditions were used to prepare ultrasound-assisted nanoemulsions stabilized by octenyl-succinic-anhydride (OSA)-modified starch. Negatively charged droplets (-39.4 ± 1.84 mV) of these nanoemulsions, having a diameter of 142.7 ± 0.85 nm were used as templates for the fabrication of nanocapsules. Concentrations of layer-forming cationic (chitosan) and anionic (carboxymethylcellulose) biopolymers were optimized based on the mean droplet/particle diameter (MDD/MPD), polydispersity index (PDI) and net charge on the droplets/capsules. Prepared core-shell structures or nanocapsules, having MPD of 159.85 ± 0.92 nm, were characterized by laser diffraction (DLS), ζ-potential (ZP), atomic force microscopy (AFM), transmission electron microscopy (TEM) and confocal laser scanning microscopy (CLSM). Furthermore, physical stability of curcumin-loaded nanocapsules in suspension was determined and compared at different storage temperatures. This study may provide information regarding the formation of ultrasound-assisted polymeric nanocapsules from the nanoemulsion templates which could be helpful in the development of delivery systems for lipophilic food bioactives.

Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions.

Clove oil (CO) anionic nanoemulsions were prepared with varying ratios of CO to canola oil (CA), emulsified and stabilized with purity gum ultra (PGU), a newly developed succinylated waxy maize starch. Interfacial tension measurements showed that CO acted as a co-surfactant and there was a gradual decrease in interfacial tension which favored the formation of small droplet sizes on homogenization until a critical limit (5:5% v/v CO:CA) was reached. Antimicrobial activity of the negatively charged CO nanoemulsion was determined against Gram positive GPB (Listeria monocytogenes and Staphylococcus aureus) and Gram negative GNB (Escherichia coli) bacterial strains using minimum inhibitory concentration (MIC) and a time kill dynamic method. Negatively charged PGU emulsified CO nanoemulsion showed prolonged antibacterial activities against Gram positive bacterial strains. We concluded that negatively charged CO nanoemulsion droplets self-assemble with GPB cell membrane, and facilitated interaction with cellular components of bacteria. Moreover, no electrostatic interaction existed between negatively charged droplets and the GPB membrane.

Functionality and nutritional aspects of microcrystalline cellulose in food

Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in the food industry. In order assess the recent advances of MCC in food product development and its associated nutraceutical implications, google scholar and database of journals subscribed by Jiangnan university, China were used to source literature. Recently published research articles that reported physicochemical properties of MCC for food application or potential application in food and nutraceutical functions were reviewed and major findings outlined. The selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food including meat products, emulsions, beverages, dairy products, bakery, confectionary and filling. The carbohydrate polymer also has many promising applications in functional and nutraceutical food industries. Though widely used as control for many dietary fiber investigations, MCC has been shown to provide positive effects on gastrointestinal physiology, and hypolipidemic effects, influencing the expression of enzymes involved in lipid metabolism. These techno-functional and nutraceutical properties of MCC are influenced by the physicochemical of the material, which are defined by the raw material source and processing conditions. Apart from these functional properties, this review also highlighted limitations and gaps regarding the application of material in food and nutritional realms. Functional, Nutritional and health claims of MCC.

Effects of twenty standard amino acids on biochemical constituents, docosahexaenoic acid production and metabolic activity changes of Crypthecodinium cohnii

The influence of 20 standard amino acids was investigated on growth, lipid accumulation, docosahexaenoic acid (DHA) production and cell biochemical composition of Crypthecodinium cohnii. C. cohnii efficiently utilize organic nitrogen (predominantly threonine and to a lesser extent tyrosine and serine) as compared to inorganic nitrogen (NH4)2SO4. However, No significant effect was observed on major biochemical composition of C. cohnii (lipids, carbohydrates and proteins) under N limitation or supplementation with different N-sources. Key lipogenic enzymes glucose-6-phosphate dehydrogenase, ATP-citrate lyase, fatty acid synthase, malic enzyme, citrate synthase (CS), NAD+ and NADP+ dependent isocitrate dehydrogenase were shown to be vital in lipogenesis of C. cohnii. Our results indicated that the process of lipid accumulation in C. cohnii is growth-associated and does not depend upon the trigger of nitrogen depletion. This unusual behavior would suggest that the metabolism of the cells may not be entirely the same as in other lipid-accumulating microorganisms.

Comparative analysis of nine different small heat shock protein gene promoters in Oryza sativa L. subsp. indica

Small heat shock proteins (sHSPs), the intra cellular chaperons respond to high temperatures and other stresses, are expressed under the control of the heat shock factors, which recognize highly conserved cis-regulatory elements (CREs). The present study was designed to identify and compare nine different sHSP gene promoters from rice on the basis of their location on chromosomes, sequence similarities, evolutionary relationship and putative binding sites of transcription factors. Additionally, they were analyzed for their functional importance in the regulation of sHSP genes. For this, 5′ upstream region of nine sHSP genes from Oryza sativa was amplified, sequenced and analyzed. RFLP mapping approach using molecular linkage maps of three-way cross-population showed that OsHSP 16.9A, OsHSP 16.9B, OsHSP 16.9C and OsHSP C-II genes were clustered on the short arm of chromosome 1 with a 1238-bp overlapped sequence between OsHSP 16.9A and OsHSP 16.9B, whereas OsHSP 17.3, OsHSP 17.7, OsHSP 17.9, OsHSP 18.0 and OsHSP 26 genes were clustered on chromosome 3 with a 420-bp overlapped sequence between OsHSP 17.3 and OsHSP 18.0. Evolutionary analysis revealed that sHSPs that clustered on different chromosomes in the same specie showed high sequence similarity and evolved prior to the divergence of their localization. Eighteen CREs remained conserved among all sHSP gene promoters during evolution. These common regulatory elements are related to disease resistance, hormonal responses, light responses, seed storage proteins, tissue-specific expression, pollen development and other environmental stresses. Moreover, CCAATBOX1 was also found in all sHSP gene promoters involved in the regulation of heat shock response. Conclusively, promoter region of sHSP genes seems to be capable of driving genes expression during stress and genetic manipulation might be helpful in producing better quality rice.

Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment

Abstract The effect of gallic acid treatment on mechanical and water barrier properties in zein and zein–corn starch composite films was investigated. Four concentrations of corn starch (5 %, 10 %, 15 %, 20 %) were used in composite films making a final solid concentration of 6 % (w/v) in the film forming solution. One composite film containing 10 % corn starch was also prepared in absence of gallic acid for comparison purpose. Gallic acid treatment improved tensile strength (TS) and water vapor permeability (WVP) while solubility was increased in control zein films. On the other hand, gallic acid treatment significantly (p < 0.05) reduced TS and increased WVP in zein–corn starch composite films. Interestingly, mechanical and water barrier properties of composite films prepared in absence of gallic acid were comparatively better than gallic acid treated composite films. These findings provided useful insights in how each individual hydrocolloid in the composite film was differently affected by gallic acid treatment.

Nanotechnology: A Pioneering Rebellion for Food Diligence

Abstract The emergence of nanotechnology has opened up new horizons for plausible applications in the field of food science and technology by providing a sound framework for understanding the interactions and behaviors of food components at nanoscale. Nanoscience, being an emerging area, has diverse potentials to generate novel food products and processes that influence the structural, rheological, and functional properties of food at the macroscopic level. Nanotechnology enables food manufacturers to develop innovative and interactive foods that are even capable of communicating with the consumer. Protection of sensitive food ingredients, such as nutraceutics can be ensured by employing nanoencapsulation techniques resulting in better and improved stability, efficacy, and bioavailability of active compounds. The main emphasis of this chapter is on the delivery mechanisms and the role of nanotechnology in food packaging and quality monitoring. This chapter will also focus on increasing enzyme efficiency using nanobiocatalysts and improving food flavor, taste, and color, and mimicking animal products. Nanotechnology has great potential to transform conventional foodstuff into modern safe and nutritious products. However, sound research and regulations are required to ensure the safety and suitability of nanoengineered products.

An update on hypoallergenicity of peanut and soybean: where are we now?

Legumes are considered as one of the major sources of protein as well as providing other vital components of the diet. At the same time, unfortunately, the leguminous crops peanut and soybean also possess food allergens. The majority of legume allergens originate from four protein families and superfamilies ((i) cupins, (ii) prolamins, (iii) profilins and (iv) pathogenic related proteins larger group) and mainly induce IgE-mediated allergenic reactions. The ace strategy to manage the food allergy strictly encompasses avoiding the food allergens. Apart from numerous other alternative approaches for the treatment of food hypersensitivity, elimination of allergens from food crop(s) is a recent direction of research. Two important approaches have been successfully exploited to develop hypoallergenic leguminous crops: (i) lowering or removing the contents of allergy related proteins via germplasm lines screening and (ii) silencing the allergenic proteins encoding native genes via genetic transformation. Both of these strategies have yielded promising results in the production of peanut and soybean cultivars with low levels of allergic proteins. This current review will elaborate the efforts which have been made to develop hypoallergenic peanut and soybean cultivars to manage the legume allergy with a brief concluding debate on the challenges which still need to be addressed before such products could be launched for consumers in the market place.