This study investigates the potential of superheated steam (SS) as a rapid and sustainable method for synthesising millet starch citrates with improved physicochemical and functional properties. Millet starch was esterified with citric acid (CA) under varying SS conditions (160-180 °C, 15-45 min) to optimise the degree of substitution (DS) and evaluate its influence on starch functionality. A range of DS values (0.
View Article and Find Full Text PDFBean proteins, known for their sustainability, versatility, and high nutritional value, represent a valuable yet underutilized resource, receiving less industrial attention compared to soy and pea proteins. This review examines the structural and molecular characteristics, functional properties, amino acid composition, nutritional value, antinutritional factors, and digestibility of bean proteins. Their applications in various food systems, including baked goods, juice and milk substitutes, meat alternatives, edible coatings, and 3D printing inks, are discussed.
View Article and Find Full Text PDFIn the present study, proso millet starch (PMS) was treated with SHS (120-160 °C for 1-5 min) to investigate the molecular interactions and techno-functional, rheological, and digestible properties. Exposure to SHS induced the degradation of helical structure, and longer chains, reducing amylose, blue value, optical density, and relative crystallinity. Meanwhile, SHS treatment might have introduced hydro‑carbonyl groups, eventually increasing water absorption capacity, swelling power, and transparency.
View Article and Find Full Text PDFGuar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti-nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (P: 1-3 W/g) and duration (3-9 min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum.
View Article and Find Full Text PDFThe chemical compositions, intermolecular interactions, and functional properties of guar germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein efficiency ratio, essential amino acid index (46.53), predicted biological value (39.
View Article and Find Full Text PDFThe use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.
View Article and Find Full Text PDFThe present study was carried out to investigate the effect of atmospheric cold plasma treatment on the nutritional, anti-nutritional, functional, morphological, and digestibility of guar seed (Cyamopsis tetragonoloba L.) flour. Here, guar seed flour was kept inside the plasma reactor for 5 to 20 min at different power levels (10 & 20 kV).
View Article and Find Full Text PDFThis study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5-17.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
March 2021
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
May 2022
Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of water in their three-dimensional structures upon swelling. In recent years, hydrogels have witnessed increased attention in food and biomedical applications. In this paper, the available literature related to the design concepts, types, functionalities, and applications of hydrogels with special emphasis on food applications was reviewed.
View Article and Find Full Text PDFIn this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively).
View Article and Find Full Text PDFIn recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
November 2020
Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for PUFAs, and finally fulfill their health benefits.
View Article and Find Full Text PDFRutin is one of the most common dietary polyphenols found in vegetables, fruits, and other plants. It is metabolized by the mammalian gut microbiota and absorbed from the intestines, and becomes bioavailable in the form of conjugated metabolites. Rutin exhibits a plethora of bioactive properties, making it an extremely promising phytochemical.
View Article and Find Full Text PDFDespite the availability of effective direct-acting antiviral (DAA) treatments for Hepatitis C virus (HCV) infection, many people remain undiagnosed and untreated. We assessed the cost-effectiveness of a Médecins Sans Frontières (MSF) HCV screening and treatment programme within a primary health clinic in Karachi, Pakistan. A health state transition Markov model was developed to estimate the cost-effectiveness of the MSF programme.
View Article and Find Full Text PDFBackground: The WHO elimination strategy for hepatitis C virus advocates scaling up screening and treatment to reduce global hepatitis C incidence by 80% by 2030, but little is known about how this reduction could be achieved and the costs of doing so. We aimed to evaluate the effects and cost of different strategies to scale up screening and treatment of hepatitis C in Pakistan and determine what is required to meet WHO elimination targets for incidence.
Methods: We adapted a previous model of hepatitis C virus transmission, treatment, and disease progression for Pakistan, calibrating using available data to incorporate a detailed cascade of care for hepatitis C with cost data on diagnostics and hepatitis C treatment.
Background: In the high-prevalence setting of Pakistan, screening, diagnosis and treatment services for chronic hepatitis C (CHC) patients are commonly offered in specialized facilities. We aimed to describe the cascade of care in a Médecins Sans Frontières primary health care clinic offering CHC care in an informal settlement in Karachi, Pakistan.
Methods: This was a retrospective cohort analysis using routinely collected data.
Background: Consumer demand for low-fat foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO (SC-CO ) at different pressures together with solvent extraction to produce a protein-based functional ingredient for low-fat food products. Thermal and functional characteristics of control and defatted samples were compared.
View Article and Find Full Text PDFBackground: The burden of hepatitis C (HCV) infection in Pakistan is among the highest in the world, with a reported national HCV prevalence of 6.7% in 2014. In specific populations, such as in urban communities in Karachi, the prevalence is suspected to be higher.
View Article and Find Full Text PDFInt J Biol Macromol
April 2016
Starches isolated from two recently released rice cultivars (PR 121 and PR 116) grown in sub-tropical climates of Punjab, India were subjected to gamma irradiation at 0, 2, and 10 kGy doses using a Co(60) irradiator source. Physicochemical, thermal, pasting, and morphological properties were studied. Irradiation resulted in a significant decrease in apparent amylose content, swelling power and pasting properties.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
October 2016
Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
December 2016
The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health.
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