Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective.

Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds not only possess various nutritional attributes but also have many heath-beneficial properties.

Prophylactic and therapeutic role of catechin-loaded poly(D,L-lactic-co-glycolic acid) nanocapsules in gastric ulcer by and approach.

Gastric ulcer develops from imbalance of gastro-aggressive and protective factors. As existing drugs have adverse effects, use of natural products is in continuous expansion. In this study, we prepared nanoformulation with catechin and polylactide-co-glycolide to provide a sustained, controlled and targeted delivery.

Palm sap sugar an unconventional source of sugar exploration for bioactive compounds and its role on functional food development.

Palm sap sugar is a sweetener which is made from the sap or nectar collected from different varieties/species of palm trees. It has huge scope as an alternative sweetener in Indian market. It is a natural alternative to unhealthy cane sugar and is more beneficial for farmers as well.

Dark chocolate: An overview of its biological activity, processing, and fortification approaches.

Dark chocolate gets popularity for several decades due to its enormous health benefits. It contains several health-promoting factors (bioactive components - polyphenols, flavonoids, procyanidins, theobromines, etc, and vitamins and minerals) that positively modulate the immune system of human beings. It confers safeguards against cardiovascular diseases, certain types of cancers, and other brain-related disorders like Alzheimer's disease, Parkinson's disease, etc.

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology.

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review.

Nature's palette: An emerging frontier for coloring dairy products.

Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits.

Underutilized green leafy vegetables: frontier in fortified food development and nutrition.

From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc.

Phytochemical Characterization, Antioxidant, Anti-inflammatory, Anti-diabetic properties, Molecular Docking, Pharmacokinetic Profiling, and Network Pharmacology Analysis of the Major Phytoconstituents of Raw and Differently Dried Mangifera indica (Himsagar cultivar): an In Vitro and In Silico Investigations.

Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide range of the world. Mango pulp is generally preserved by sun drying. In recent days, industries are using hot-air oven, freeze, and microwave drying for mango leather (dried mango pulp in the sheet like texture) processing.

Micro and Nanoencapsulation of Natural Colors: a Holistic View.

The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery.

Characterization of phytochemicals, minerals and medicinal activities of bael ( L.) pulp and differently dried edible leathers.

(L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, -coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (αtocopherol, βtocopherol, γtocopherol, δtocopherol), carotenes (αcarotene, βcarotene, γcarotene, δcarotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy).

The impact of raw and differently dried pineapple () fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball).

Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively.

Synergistic effect of herbal plant extract () in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam.

In the present study, two extraction methods, hot water extraction and ethyl acetate extraction were used to decaffeinate fresh green tea leaf () collected from four parts of Assam, NE-India. Both type of extraction methods have significant effect on the antioxidant activity of decaffeinated green tea. Amongst the four samples, Dhekiajuli sample have highest antioxidant activity and total polyphenol as well as flavonoid contents.

Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose.

Effects of hydrocolloids as texture improver in coriander bread.

An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.

Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivity.

Palm juice (Borassus flabellifer) is one of the most common and cheap natural juices. Fermented palm juice contains various phytochemical compounds that exhibit antioxidant activity. In the present study, we examined the effects of pH on the production of phytochemicals and their antioxidant activity during the fermentation process.

Evaluation of plasma H2S levels and H2S synthesis in streptozotocin induced Type-2 diabetes-an experimental study based on Swietenia macrophylla seeds.

Objective: To evaluate the plasma H2S levels and H2S synthesis activity in streptozotocin induced type 2 diabetes rats compared to the healthy controls and also to observe the effect of the aqueous extract of Swietenia macrophylla (S. macrophylla) seeds on the experimental groups.

Methods: Seeds of S.

Interest of functional foods for low-income countries.

Purpose Of Review: To understand the interest of functional food in low-income countries by analyzing various necessary factors.

Recent Findings: Being on a low income would appear to relate most often to an unbalanced diet, both qualitatively and quantitatively, which may be damaging to health in the long term. Most chronic diseases of concern today are multifactorial in origin.

Artificial sweeteners - a review.

Now a days sugar free food are very much popular because of their less calorie content. So food industry uses various artificial sweeteners which are low in calorie content instead of high calorie sugar. U.

Cereal based functional food of Indian subcontinent: a review.

Due to constant health awareness and readily available information on usefulness of different diet and their direct link with health, the demand of functional food is increasing day by day. The concept of functional foods includes foods or food ingredients that exert a beneficial effect on host health and/or reduce the risk of chronic disease beyond basic nutritional functions. Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties.

Role of nutraceuticals in human health.

Nutraceutical is the hybrid of 'nutrition' and 'pharmaceutical'. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. The principal reasons for the growth of the nutraceutical market worldwide are the current population and the health trends.

Study on gelatin-silver nanoparticle composite towards the development of bio-based antimicrobial film.

Nano-scale silver particle stabilized by gelatin protein was prepared through the reduction of aqueous silver nitrate solution by sodium borohydride. Gelatin concentration was varied against a fixed concentration of silver nitrate to optimize the gelatin to metal ratio. Gelatin-protected Ag-nanoparticle was characterized by UV-VIS spectroscopy and transmission electron microscopy (TEM).

Effect of freeze drying and oven drying on antioxidant properties of fresh wheatgrass.

The effects of freeze drying and hot air drying on total phenolics, total flavonoids and antioxidant properties of flour from seven-day-old fresh wheatgrass (Triticum aestivum L.) were investigated. In the quantitative analysis of antioxidative components, fresh wheatgrass samples had the highest amount of ascorbic acid and chlorophyll, but the lowest amount of total flavonoids and phenolics.

The 21st century form of vitamin E--tocotrienol.

Vitamin E family constitutes of tocopherol and tocotrienol. Each form has several isomers: alpha,beta, gamma, delta, desmo and didesmo. Although tocopherol is known much earlier, tocotrienol has been discovered more recently.

Degradation of total carotenoids and texture in frozen pumpkins when kept for storage under varying conditions of time and temperature.

The total carotenoid content and textural properties of pumpkin pieces thermally treated at 55 degrees C, 65 degrees C, 75 degrees C, 85 degrees C and 95 degrees C for different blanch times (3 min, 5 min, and 10 min) and subsequently kept for storage at 0 degrees C, -18 degrees C and -40 degrees C for a period of 80 days were measured. The total carotenoids content increased in the thermally treated pumpkin pieces, the increase being greater at 55 degrees C than at 95 degrees C. Storing the pumpkin pieces caused the total carotenoids content to decrease by 35-40% at 0 degrees C, by 15-20% at -18 degrees C and by 25-30% at -40 degrees C.

Study on beta-galactosidase enzymatic activity of herbal yogurt.

Different types of herbal yogurts were developed by mixing standardized milk with pretreated herbs, namely tulsi leaf (Ocimum sanctum), pudina leaf (Mentha arvensis) and coriander leaf (Coriandrum sativum), with leaves separately and a 1:1 (v/v) mixture of the strains of lactic starter cultures---Lactobacillus acidophilus (NCIM 2903) and Lactobacillus plantarum (NCIM 2083)-followed by incubation at 40 degrees C for 6 h. The beta-galactosidase enzymatic activity of the abovementioned herbal yogurts was determined and interestingly noted to exhibit higher enzymatic activity compared with the control yogurt (without any herbs). Among all herbal yogurts, tulsi yogurt had the maximum beta-galactosidase activity.