Sarfraz Ahmad

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.

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...

Effect of Pulsed Electric Fields on the Antibacterial Activity of Ovotransferrin and Mechanism of Action

Ovotransferrin (OVT) is an iron-binding glycoprotein, found in egg white and serum. It appears to be a multi-functional protein with a major role in avian natural immunity and antimicrobial activity. In this study, the effects of high-intensity pulsed electric fields (HIPEF) on antibacterial activity of OVT particularly for Escherichia coli and the changes in its iron-binding capacity were investigated. Fluorescence spectra technology was used to analyze possible structural changes of OVT, explaining and exploring the effects of the HIPEF technology on the mechanisms that determine the protein activity. The results showed that when the electrical field intensity was 40 kV.cm-1, the antibacterial activity of OVT solution was the highest 87.9% as compared to the control (6.052×107CFU.mL-1) and iron-binding capacity reached the maximum 0.733, which was 2.4 times higher as compared to the control. When the pulse number reached at 80, the antibacterial activity of OVT solution increased up to 74.5% as compared to the control (6.052×107CFU.ml-1) and iron-binding capacity was 1.9 times higher than that of control. With the change of pH values from 7.0 to 8.0, the iron-binding capacity was slightly decreased, the difference was not significant among the groups (P>0.05). Fluorescence spectra analysis showed that the microenvironment of OVT changed with the increase of the pulsed electric field intensity and number and changes in the fluorescence intensity were measured constantly with fluroescensce quench phenomena occurring. The fluorescence intensity was reduced to minimum at 40 kV.cm-1or 80 pulse number. The results showed that the changes of the iron-binding capacity after HIPEF treatment were strongly linked with the changes of the antibacterial activity. An increase of the electrical field intensity and change in treatment time induced higher inhibition of Escherichia coli with OVT.