Exploration of nutritional, antioxidative, antibacterial and anticancer status of : towards valorization of a traditionally preferred unique myco-food.

Healthy food trend is becoming popular these days fueling search for ingredients empowered by pharma-nutritional benefits. In contrast, numerous wild-growing mushrooms are traditionally cherished as health promoting gastronomies in India; although credibility of their effects has so far been limited. Hence the present study aimed to unveil a unique tribal cuisine, , with nutritional, chemical and pharmacological relevance.

Octacosanol educes physico-chemical attributes, release and bioavailability as modified nanocrystals.

Octacosanol is a lesser known nutraceutical with the potential for treatment of several inflammatory diseases, high cholesterol, Parkinson's symptoms and tumour growth along with the capacity to improve athletic performance. But its lipophilicity and large structure inhibits extended solubility in water resulting in poor absorption and a low bioavailability. In the present work, sodium salt of octacosyl sulfate was synthesized.

Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer.

Lipids, especially unstable ones with health beneficiary effects, need to be converted into stable ingredients through nanoencapsulation in a liquid form by development of a nanoemulsion. The primary necessity for synthesis of such nanoemulsions is the development of a formulation for stabilizing the emulsion. Thus parameters to obtain such a stable nanoemulsions were optimized.

In Vitro Antioxidative Evaluation of α- and β-Carotene, Isolated from Crude Palm Oil.

The present work describes the isolation of α - and β -carotene from crude palm oil and their antioxidant potential in an in vitro model. Pure product was isolated by the method adopted. Antioxidant activities of the isolated α - and β -carotene were analyzed in five different concentrations of 0.

Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method.

Controlled release of food ingredients and their protection from oxidation are the key functionality provided by microencapsulation. In the present study, pomegranate seed oil, rich in conjugated linolenic acid, was microencapsulated. As encapsulating agent, sodium alginate or trehalose was used.