Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of strains isolated from Indigenous Dahi.

Strains of WFA1 (KU877440), WFA2 (KU877441), and WFA3 (KU877442) were isolated from indigenous Dahi (yogurt), screened, and selected based on acid and bile tolerance along with the antimicrobial activity. These selected strains were further assessed for their probiotic and functional attributes. Results for simulated gastric and intestinal tolerance/ resistance revealed that all three strains can resist and survive under the following mentioned conditions.

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities.

To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples.

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation.

The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.