Idrees Ahmed Wani

Effect of γ-irradiation on structure and nutraceutical potential of β-D-glucan from barley (Hordeum vulgare).

This paper reports the characterization and potential antioxidant activity of β-D-glucan isolated from barley treated with γ-rays. The β-D-glucan was irradiated with 0, 2, 4 and 8 kGy by gamma ray. The samples were characterized by Fourier transform-infrared spectroscopy, gel permeation chromatography (GPC) and quantitative estimation by Megazyme β-D-glucan assay kit. The average molecular weight of non-irradiated β-D-glucan was 177 kDa that decreased to 79 kDa at 8 kGy. Antioxidant activity was evaluated by five complementary assays including DPPH, lipid peroxidation, reducing power, metal chelating ability and oxidative DNA damage assays. Further, the antiproliferative potential of irradiated β-D-glucan was tested against three human cancer cell lines including Colo-205, T47D and MCF7 using MTT assay. Irradiated β-D-glucan exhibited dose dependent cancer cell growth inhibition. In conclusion, the present study demonstrates that irradiation leads to the formation of low molecular weight β-D-glucan with enhanced antioxidant and antiproliferative activities.

Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins

BACKGROUND People in developing countries depend largely on non-conventional protein sources to augment the availability of proteins in their diets. Watermelon seed meal is reported to contain an adequate amount of nutritional proteins that could be extracted for use as nutritional ingredients in food products. RESULTS Osborne classification showed that globulin was the major protein (≥500 g kg (-1)) present in watermelon seed meal, followed by albumin and glutelin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the polypeptides had low molecular weights ranging from 35 to 47 kDa. Isoelectric focusing revealed that the isoelectric point of most proteins was in the acidic range 4-6. These proteins are rich in aspartic acid, glutamic acid and serine. An increase in pH (5-9) significantly (P < 0.05) decreased the denaturation enthalpy of these proteins. Among functional properties, albumin exhibited a much higher dispersibility index (810.3-869.6 g kg(-1)) than globulin (227.8-245.4 g kg(-1)), glutelin (182.1-187.7 g kg(-1)) and prolamin (162.3-177.7 g kg(-1)). Digestibility was in the ranges 760.6-910.0 and 765.5-888.5 g kg(-1) for Mateera and Sugar Baby watermelon protein fractions respectively, while surface hydrophobicity ranged from 126.4 to 173.2 and from 125.8 to 169.3 respectively. The foaming and emulsifying properties of albumin were better than those of the other proteins studied. CONCLUSION The good nutritional and functional properties of watermelon seed meal proteins suggest their potential use in food formulations.

Physicochemical properties of native and γ-irradiated wild arrowhead (Sagittaria sagittifolia L.) tuber starch.

Starch isolated from wild arrowhead tuber was treated by γ-irradiation at 0, 5, 10 and 15kGy doses. Arrowhead tubers yielded 40.33% starch and its chemical composition revealed moisture, protein, ash and fat were 8.34±0.09%, 0.26±0.04%, 0.58±0.02% and 0%, respectively. Physicochemical, morphological and pasting properties of native and irradiated tuber starches were investigated. The results showed that peak, trough, final, and setback viscosities were significantly (p≤0.05) reduced, whereas the breakdown viscosity increased following irradiation. Physicochemical properties differed significantly and showed strong dose dependent relationship. Solubility, water absorption capacity and transmittance increased, whereas swelling power, bulk density and syneresis decreased upon increase in irradiation of starch. Correlation studies showed that irradiation dose was positively correlated with water absorption capacity and solubility index while it correlated negatively with pasting properties, swelling index, syneresis, and freeze thaw stability.

Effect of extraction parameters on curcumin yield from turmeric

Effect of 4 independent variables — temperature (50–90°C), particle size (0.42–0.85 mm), mixing time (10–50 min) and solvent (ethanol) to meal ratio (10–50) on curcumin yield from turmeric (Curcuma longa L) was studied using central composite rotatable design. The experimental value of curcumin yield ranged between 4.49 and 12.89%. The second order model obtained for curcumin yield revealed a coefficient of determination (R2) of 0.78 and standard error of 0.72. The linear, square and interaction terms were significant at p <0.05 while lack of fit was non-significant at p >0.05. Surface graphs were plotted to optimize the curcumin extraction. The maximum curcumin yield was obtained when temperature, particle size, mixing time and solvent to meal ratio were 60°C, 0.42 mm, 30 min and 50, respectively.

Gamma irradiation induced modification of bean polysaccharides: Impact on physicochemical, morphological and antioxidant properties

In the present study starches from four bean varieties viz. red, yellow, black and white, were gamma irradiated in the dose range of 5-25 kGy to investigate the effect of radiation processing on physicochemical, morphological and antioxidant properties. Studies revealed positive correlation between gamma irradiation and solubility (r=0.91), irradiation and water absorption capacity (r=0.82) and negative correlations between irradiation and swelling power (r=-0.92), irradiation and pasting properties (r=-0.91) and irradiation and thermal properties (r=-0.89). Microscopic observation under scanning electron microscope indicated the development of surface cracking and fractures on the surface of starch granules with increase in dose. X-ray diffractometry revealed no significant change in diffraction patterns between control and irradiated starches, except a decrease in relative crystallinity. Irradiation increased the proportions of both rapidly digestible starch and enzyme resistant starch of bean starches and significantly prevented the retrogradation of bean starches during storage. Results of the DPPH radical scavenging activity and ferric reducing power indicated significant (p≤0.05) increase in antioxidant activity of all irradiated bean starches with increase in dose.

Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

This investigation deals with the study of polyphenolic, antioxidant, and antiproliferative activities of water chestnut extracted in different solvents. The antioxidant activities of the extract in different solvents were the maximum in methanol, followed by ethanol and aqueous solution and were found to be 39.8%, 34.1% and 32.6% from DPPH assay, and 45.64%, 35.08% and 30.52% from lipid peroxidation assay, respectively, whereas the reducing power inhibition assay showed the maximum antioxidant potential in the aqueous extract of the sample, followed by methanolic and ethanolic extracts. The polyphenolic content of the water chestnut was found to be more in methanol than in aqueous and ethanolic extracts. The water chestnut extract also showed the antiproliferative potential when tested against the human colon cancer cell line (Colo-205), human ductal breast epithelial tumor cell line (T47D), and human breast adenocarcinoma cell line (MCF7). It also showed some protection from DNA damage induced by hydroxyl radicals in calf thymus DNA.

Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch

Starch extracted from Indian Horse Chestnut (IHCN) was subjected to infrared and microwave radiations for different time intervals (15 s, 30 s, & 45 s) at constant dose. The structural change of MW and IR radiated IHCN starches were determined by Fourier transform-infra red spectroscopy. The increased peak intensity at 3240 cm(-1) of treated starch represents more exposure of hydroxyl groups due to radiation. Granule morphology of native starch showed round and elliptical granules with smooth surfaces. However radiation treatment resulted in the development of surface cracks. Effect of radiation on physicochemical properties of starch revealed increase in water absorption capacity and light transmittance and decrease in apparent amylose content, pH, and syneresis. The peak, trough, final, and setback viscosities were significantly reduced with increase in treatment time. Radiated starches displayed significantly lower values of To,Tp, and ΔHgel than native starch. Further antioxidant activities were evaluated by DPPH and FRAP assays. Results showed significant improvement in antioxidant activity of starch by both MW and IR treatments.

Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars.

Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties. The rice cultivars selected showed a wide variation in apparent amylose content (AAC), ranging between 10.76%-26.87%, highest in CH-1039 and lowest in SKAU-292 starch. There were ten low, three intermediate and one high AAC rice. Resistant starch content varied significantly among the rice cultivars, ranging from 6.00% to 19.60%. Generally, high ACC starches presented high contents of resistant starch. Water absorption capacity (80.10-130.32%), swelling (5.73-9.61g/g) and solubility (0.037-0.090g/g) indices varied significantly among the rice cultivars. The rice starch granule morphology showed polyhedral or irregular shapes and granular sizes in the range of 1.8-6.7μm in different rice starches. Pasting profile of starch varied significantly among the rice cultivars, probably due to variations in their AAC. Thermal properties of the starches ranged considerably among different rice cultivars: onset temperature of gelatinization, To (58.25-72.49°C), peak temperature of gelatinization, Tp (69.93-93.26°C), conclusion temperature of gelatinization, Tc (97.28±8.28-112.16°C) and gelatinization enthalpy ΔHG (14.29-29.63J/g). The ATR-FTIR spectroscopy of rice starches identified most of the α-1→4 glucosidic linkages within the absorption bands of 1149-1023cm-1.

Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

Starch isolated from four kidney bean cultivars (Yellow bean, Red bean, Black bean and White bean) were physically and chemically modified in order to prepare resistant starch (RS3/RS4). Following the Heat-moisture treatment (HMT) and Citric acid modification (CT) of the native starch, the amylose content got decreased whereas bulk and tapped density (g/ml) increased. Both HMT and CT reduced the swelling power and the solubility of native starch. Pasting temperature increased and peak, breakdown, final, and set-back viscosity decreased after both the modifications. Fourier Transform Infrared Spectroscopy (FTIR) analysis displayed peaks at 1020cm(-1) in HMT and 1724cm(-1) in CT starches. Differential Scanning Calorimetry (DSC) analysis revealed that samples were more stable after modification. X-ray diffraction (XRD) analysis revealed reordering of chain segments to more crystalline structure. These results suggested modifications resulted in starch with improved properties and could be a possible method for the RS preparation with better thermal stability.