Imran Pasha

Arabinoxylans and Arabinogalactans: A Comprehensive Treatise

The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

Tomato (Solanum lycopersicum) is one of the most essential herbaceous plants that have been probed against various life sight related disorders owing to array of phytochemicals. It is important source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopenes in human serum. Lycopene is chemically acyclic carotene with 11 conjugated double bonds, normally in transconfiguration while isomerization occur in blood plasma for its better absorption. It has ability for adenosine deaminase inhibition that plays important role in the regression of tumor. Tomato also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclolycopene, and β-carotene 5, 6-epoxide. These components provide synergistic effect against various threats but still need further attention of the researchers. Both in vitro and in vivo studies have elucidated the potential of tomato against variety of metabolic syndromes. Latest research highlights the relationship between consuming tomato and its products with reduced risk of various maladies like obesity, hyperglycemic and hypercholesterolemic attributes, cardiovascular disorders, and cancer insurgences. Moreover, tomato and its bioactive components hold potential to become effective modules in diet-based regimens; however, integrated research and meta-analysis are still required to enhance meticulousness.

Grain Hardness: A Major Determinant of Wheat Quality

Wheat quality, a complex term, depends upon intentional use for unambiguous products. The foremost determinants of wheat quality are endosperm texture (grain hardness), protein content and gluten strength. Endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality. Various techniques used for grain hardness measurement are classified into diverse groups according to grinding, crushing and abrasion. The most extensively used methods for texture measurement are PSI, NIR hardness, SKCS, pearling index, SDS-PAGE and PCR markers. Friabilin is a 15 kDa endosperm specific protein associated with starch granules of wheat grain and is unswervingly related to grain softness. Chemically, it is a concoction of different polypeptides, primarily puroindolines; Pin a and Pin b. Hardness (Ha) locus of chromosome 5DS makes the distinction between soft and hard classes of wheat. Some additional modifying genes are also present which contribute to the disparity within wheat classes. Numerous allelic mutations in Pin have been reported and their relation to end product quality has been established. This treatise elaborates the consequence of grain hardness in wheat eminence.

Aflatoxins: Biosynthesis, Occurrence, Toxicity, and Remedies

Food contagion with aflatoxins is the modern concern and has received a great awareness during the last few decades. The intermittent incidence of these toxins in agricultural commodities has negative role on the economy of the affected regions where harvest and postharvest techniques for the prevention of mold growth, are seldom practiced. Aflatoxins are difuranocoumarin derivatives produced by a polyketide pathway by the fungus Aspergillus flavus and Aspergillus parasiticus via polyketide pathway which are highly hepatotoxic, hepatocarcinogenic, teratogenic, and mutagenic in nature and contaminate a wide variety of important agricultural commodities before, during, and after harvest in various environmental conditions. The production of aflatoxins in innate substrates depends upon the various factors, that is, type of substrate, fungal species, moisture contents of the substrate, minerals, humidity, temperature, and physical damage of the kernels. These toxins cause several ailments such as cancer, hepatitis, mutation abnormalities, and reproduction disorders. Minimization and inactivation of aflatoxins contaminants through proper crop management at farm level and with physical, chemical, and biological techniques are the limelight of the article.

Black Pepper and Health Claims: A Comprehensive Treatise

For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They provide physiological benefits or prevent chronic ailment in addition to the fundamental nutrition and often included in the category of functional foods. Black pepper (Piper Nigrum L.) is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids. More recently, cell-culture studies and animal modeling predicted the role of black pepper against number of maladies. The free-radical scavenging activity of black pepper and its active ingredients might be helpful in chemoprevention and controlling progression of tumor growth. Additionally, the key alkaloid components of Piper Nigrum, that is, piperine assist in cognitive brain functioning, boost nutrients absorption and improve gastrointestinal functionality. In this comprehensive treatise, efforts are made to elucidate the antioxidant, antimicrobial, anti-inflammatory, gastro-protective, and antidepressant activities of black pepper. Moreover, the synergistic interaction of black pepper with different drugs and nutrients is the limelight of the manuscript. However, the aforementioned health-promoting benefits associated with black pepper are proven in animal modeling. Thus, there is a need to conduct controlled randomized trials in human subjects, cohort studies, and meta-analyses. Such future studies would be helpful in recommending its application in diet-based regimens to prevent various ailments.

Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food

The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.

Biochemical Characterization of Spring Wheats in Relation to Grain Hardness

Grain hardness is arguably the single most important determinant of wheat grain quality and utilization and forms the basis of differentiating world trade of wheat grain. The present study was carried out to determine the texture of spring wheats using starch granule-associated friabilin, a 15kDa protein, as biochemical marker and their relationship with other hardness methods, chemical and quality parameter. Kernel texture estimated by near infrared reflectance (HNIR), pearling value (PV) and particle size index (PSI) ranged from 63.83–71.33, 63.00–84.88, and 16.33–29.33, respectively. Most of the spring wheat varieties fall in the category of medium hard possessing faint friabilin band. HNIR positively correlated with water absorption (r = 0.90) and zeleny value (r = 0.38), while negatively related with cookies spread factor (r = −0.58). Friabilin did not correlate with any quality parameter while relationship between other methods of hardness and quality parameters were observed.

Water-extractable arabinoxylan content in milling fractions of spring wheats Contenido de arabinoxilano extraíble en agua en fracciones pulverizadas de trigos de primavera

The core objective of the present investigation was to extract and determine water-extractable arabinoxylan (WEAX) content in spring wheat varieties and their milling fractions. WEAX was extracted by ethanol method and both monosaccharides (arabinose and xylose) were determined by gas chromatograph–mass spectrometer (GC/MS). The WEAX content in whole wheat flour and milling fractions of wheat varieties ranged from 6.9 to 12.1 g/kg and 3.6 to 7.9 g/kg, respectively. WEAX has negative impact on gluten quality as reduced gluten strength was observed. Moreover, adding WEAX in bread formulation resulted in significant increase in volume and improvement in texture of the final product. WEAX holds potential to be extracted and utilized in cereal-based products for best quality and value addition. El principal objetivo de la presente investigación fue extraer y determinar el contenido de arabinoxilanos extraíbles en agua en variedades de trigo de primavera y sus fracciones pulverizadas. Arabinoxilanos extraíbles en agua (WEAX) fueron extraídos con en método etanol y ambos monosacáridos (arabinosa y xilosa) fueron determinados con cromatógrafo de gases – espectrómetro de masa (GC/MS). El contenido de WEAX en harina de trigo integral y fracciones pulverizadas de variedades de trigo se situó entre 6,9 y 12,1 g/kg y entre 3,6 y 7,9 g/kg, respectivamente. WEAX tuvo un impacto negativo en la calidad de gluten, al observarse una reducción en la fortaleza del gluten. Además, la adición de arabinoxilano extraíble en agua a la preparación de pan mostró un aumento significativo en volumen y mejora de textura del producto final. El arabinoxilano extraíble en agua tiene potencial para ser extraído y utilizado en productos basados en cereales para una mejor calidad y adición de valor.

Effect of emulsifiers on wheat‐potato composite flour for the production of leavened flat bread (naan)

Purpose – The present study was designed to enhance the nutritional and calorific value of food without affecting quality of final product with the use of emulsifiers. Lysine contents in potatoes are similar to animal protein and its flour can be utilized to overcome protein and calorie malnutrition.Design/methodology/approach – Composite flours were prepared by substituting wheat flour with potato flour at 20 per cent, with guar gum 3 per cent and GMS at 0, 0.2, 0.4, 0.6, 0.8 and 1.0. The blends were subject to proximate analysis and calorific value determination. Naan prepared from composite flours were evaluated by panel of judges to access suitable level of supplementation.Findings – Statistical analysis revealed significant decrease in moisture, protein, crude fiber while increase in the fat content of composite flour. Replacement of wheat flour by potato flour has non significant effect on the ash and carbohydrates contents nitrogen free extract (NFE). Moisture, protein and fat contents decreased si...

Nutritional and Phyto-Therapeutic Potential of Papaya (Carica Papaya Linn.): An Overview

Carica papaya is an economically vivacious plant of tropical and subtropical regions, cultivated in over 50 countries across the world with 6.8 million tons production. Papaya holds a broad spectrum of phytochemicals, including polysaccharides, vitamins, minerals, enzymes, proteins, glycosides, saponins, flavonoids, and phytosterols. These bioactive components are responsible for the pharmacological properties of this auspicious plant and demonstrate its importance in daily intake and alimentation. Additionally, it is an excellent aid to digestion and also hydrolyzing gluten, which is an important aspect for dyspeptic and celiac disease patients. Papaya acts as an antioxidant, antimicrobial, anticarminative, anticancer, and has hepato-protective, immunological, and other therapeutic attributes. The seed and pulp of papaya have bacteriostatic effects against several enteropathogens, such as Bacillus subtilus and E. coli. In the current review, pharmacological attributes, nutritional value of papaya, and medicinal properties of its various parts have been elaborated to provide collective information on this multipurpose commercial plant. Moreover, its role in the production of alcohol and carboxymethyl cellulose is also the limelight of the article. Furthermore, the present review article summarizes the literature pertaining to its pharmakinetics and also allies its health claims. Yet, the authors are still of the view that further research needs to be conducted for meticulousness.