Article
Food Science & Technology
Muzzamal Hussain, Farhan Saeed, Bushra Niaz, Ali Imran, Tabussam Tufail
Summary: This study extracted ferulated arabinoxylans from nixtamalized and non-nixtamalized maize bran and analyzed their biochemical composition, structural characteristics, and antioxidant activity. The results showed that ferulated arabinoxylans in nixtamalized maize bran had higher content and purity compared to non-nixtamalized maize bran. Additionally, ferulated arabinoxylans contained higher levels of arabinose, xylose, and ferulic acid.
Article
Food Science & Technology
Nazir Ahmad, Muzzamal Hussain, Aysha Sameen, Farhan Saeed, Abid Hussain, Ali Imran, Zahoor Ahmed, Abdur Rehman, Muhammad Faisal Manzoor, Emad Karrar
Summary: The study involved isolating cell walls from maize bran and incorporating them into bread to analyze its properties. Results showed that adding maize bran cell walls increased moisture content, volume, and fracturability of bread while decreasing water activity and hardness, providing antimicrobial properties and extending shelf life.
FOOD SCIENCE & NUTRITION
(2021)
Article
Plant Sciences
Amanda Fanelli, David M. Rancour, Michael Sullivan, Steven D. Karlen, John Ralph, Diego Mauricio Riano-Pachon, Renato Vicentini, Tatiane da Franca Silva, Andre Ferraz, Ronald D. Hatfield, Elisson Romanel
Summary: The study identified a sugarcane gene (ScAT10) that increases pCA content and reduces FA content in maize, leading to a significant increase in the pCA/FA ratio.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Jorge A. Marquez-Escalante, Elizabeth Carvajal-Millan, Ana L. Martinez-Lopez, Karla G. Martinez-Robinson, Alma C. Campa-Mada, Agustin Rascon-Chu
Summary: This study investigated the structural features and antioxidant capacity of nixtamalized maize bran arabinoxylans (MBAX). It found that MBAX had a high antioxidant capacity, which could be attributed to the high arabinose-to-xylose ratio and specific ferulic acid substitution pattern in this polysaccharide.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Reskandi C. Rudjito, Amparo Jimenez-Quero, Maria Del Carmen Casado Munoz, Teun Kuil, Lisbeth Olsson, Mary Ann Stringer, Kristian Bertel Romer Morkeberg Krogh, Jens Eklof, Francisco Vilaplana
Summary: The molecular structure of cereal arabinoxylans (AXs) from wheat and rye influences the activity of different xylanases, resulting in specific profiles of arabinoxylanoligosaccharides (AXOS). The accessibilities of xylanases are influenced by arabinose and ferulic acid substitutions.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Muzzamal Hussain, Azmat Ullah Khan, Farhan Saeed, Muhammad Afzaal, Zarina Mushtaq, Bushra Niaz, Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Faqir Muhammad Anjum
Summary: This study extracted the cell wall from different cereal bran and characterized it for nutritional and bioactive properties. The results showed that the addition of cereal bran cell wall significantly improved the rheological properties of wheat flour.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Review
Agriculture, Dairy & Animal Science
Yan-Lu Wang, Wei-Kang Wang, Qi-Chao Wu, Hong-Jian Yang
Summary: This review summarizes the possible relationships between ester and/or ether-linked ferulic acid (FA) and fiber digestion in ruminant animals. Rumen microbes can break down the ester linkages within plant cell walls and improve cell wall digestibility. Released FA can have antioxidant effects on host animals.
Article
Food Science & Technology
Muzzamal Hussain, Aiza Qamar, Farhan Saeed, Rizwan Rasheed, Bushra Niaz, Muhammad Afzaal, Zunaira Mushtaq, Faqir Anjum
Summary: Maize bran is a milling by-product with many nutritional and functional properties, particularly ferulic acid. The study found that maize bran (PEARL-11) contains higher amounts of nutrients and bioactive compounds, especially in terms of extracting ferulic acid.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Review
Agronomy
Marcia Maria de O. Buanafina, Phillip Morris
Summary: This article summarizes the evolving concepts and scientific findings on cell wall feruloylation and ferulate oxidative coupling processes in grasses. It also explores the effects of these processes on cell wall properties, plant responses to stress, and tissue degradability. Different strategies for genetically modifying cell wall feruloylation are discussed, with a focus on the heterologous expression of cell wall ferulic acid esterase. The article highlights emerging feruloyl transferase candidate genes involved in ferulate incorporation into grass arabinoxylans.
Article
Plant Sciences
Kelly Houston, Amy Learmonth, Ali Saleh Hassan, Jelle Lahnstein, Mark Looseley, Alan Little, Robbie Waugh, Rachel A. Burton, Claire Halpin
Summary: This study investigates the effects of two phenolic acids on plant cell wall integrity and identifies a gene mutation responsible for the reduction of p-coumaric acid levels in grain. The mutation is associated with detrimental impacts on grain quality traits.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Microbiology
Taro Yasuma, Masaaki Toda, Ahmed M. Abdel-Hamid, Corina D'Alessandro-Gabazza, Tetsu Kobayashi, Kota Nishihama, Valeria Fridman D'Alessandro, Gabriel V. Pereira, Roderick I. Mackie, Esteban C. Gabazza, Isaac Cann
Summary: The research demonstrates that ferulic acid or the culture supernatant from Bacteroides intestinalis grown with insoluble arabinoxylans exhibits anti-inflammatory activity in dendritic cells under inflammatory conditions and enhances Th1-type immune response in mice under physiological conditions.
Article
Agriculture, Dairy & Animal Science
D. O. Sousa, M. Murphy, R. Hatfield, E. Nadeau
Summary: This study evaluated the impact of harvest date and forage species on hydroxycinnamic acid concentrations in silage and dairy cow performance. Results showed that late harvesting increased fiber components in timothy and hydroxycinnamic acid concentrations were mainly affected by forage species, ultimately affecting milk production.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Secil Yilmaz-Turan, Patricia Lopez-Sanchez, Amparo Jimenez-Quero, Tomas S. Plivelic, Francisco Vilaplana
Summary: The study investigated the hydrogel formation mechanism of wheat bran feruloylated arabinoxylan (FAX), revealing that laccase crosslinking increased molecular weight and chain packing, while the regeneration process significantly increased viscosity and viscoelasticity. Crystallinity was increased by enzymatic crosslinking but decreased during regeneration, highlighting the influence of both chemical and physical mechanisms on the properties of FAX hydrogels essential for food and biomedical applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
M. Pazo-Cepeda, S. G. Aspromonte, E. Alonso
Summary: The study demonstrated successful extraction of FA and F-AXOS from destarched wheat bran using pressurized water, with maximum extraction yields achieved at specific temperature and time conditions. Additionally, the research showed that hot compressed water technology can be integrated in biorefinery processes for total valorization of wheat bran, with potential for further intensification using Pressurized Microwave Assisted Extraction.
Article
Chemistry, Applied
Claudia Berlanga-Reyes, Hiram Y. Guerrero-Elias, Moises Ignacio-Pacheco, Victor Contreras-Jacquez, Rosa Camacho-Ruiz, Juan Carlos Mateos-Diaz, Virginia Nevarez-Moorillon, Ali Asaff-Torres
Summary: The study compared nejayote from batch artisanal process (NBAP) and continuous industrial process (NCIP) as sources for obtaining AXs. Regardless of the drying method, the physicochemical and rheological properties of AXs extracted from nejayote showed no significant differences, with spray drying appearing to be the most cost-effective operation for industrial production of AXs from nejayote without affecting their characteristics.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Maksim Rebezov, Muhammad Usman Khan, Abdelhakim Bouyahya, Muhammad Imran, Tabussam Tufail, Olga Loretts, Olga Neverova, Svetlana Artyukhova, Elena Kuznetsova, Vladimir Ermolaev, Abdelaali Balahbib, Muthu Thiruvengadam, Gokhan Zengin, Mohammad Ali Shariati
Summary: Tiger nuts are a nutritional plant with tubers rich in vegetable oils and other beneficial compounds. Tiger nut oil is underutilized in the food industry, but its dietary fibers can be used to prepare fiber-rich meat products. Tiger nuts and their by-products have potential applications in the food industry, pharmaceuticals, agricultural development, and biofuel production.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Fakhar Islam, Farhan Saeed, Muhammad Afzaal, Muzzamal Hussain, Ali Ikram, Muhammad Armghan Khalid
Summary: Nano-emulsions are attracting significant attention in the food industry due to their advantages in encapsulation, protection, and improved bioavailability. This review provides an overview of nano-emulsions, techniques for formulation and production, analytical approaches, and discusses their applications and limitations in the food industry.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Fakhar Islam, Muhammad Afzaal, Anamika Chauhan, Ali Imran, Sumaira Shahid, Aasma Asghar, Tahir Zahoor, Syeda Mahvish Zahra, Mohd Asif Shah
Summary: Although quince is a great source of dietary fiber, it has other health advantages too. It has a long history in traditional medicine and is native to the Mediterranean area and Central Asia. Quince fruit has unique biological characteristics, such as antioxidant, antibacterial, and anti-diabetic properties, and its leaves can be used as a natural supplier of biologically active phytonutrients.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Food Science & Technology
Aftab Ahmed, Muhammad Awais Saleem, Farhan Saeed, Muhammad Afzaal, Ali Imran, Muhammad Nadeem, Saadia Ambreen, Muhammad Imran, Muzzamal Hussain, Entessar Al Jbawi
Summary: Gynostemma pentaphyllum, also known as an immortal herb, belongs to the Cucurbitaceae family and is native to China. It has gained attention for its rich phytochemistry, particularly its saponins and sterols. This review provides a comprehensive overview of its taxonomic classification, botanical description, geographical distribution, and in-depth analysis of its therapeutic properties and pharmacological features.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Zarina Mushtaq, Muhammad Imran, Farhan Saeed, Ali Imran, Shinawar Waseem Ali, Muhammad Shahbaz, Suliman A. Alsagaby, Yolanda Guerrero Sanchez, Maryam Umar, Muzzamal Hussain, Waleed Al Abdimonem, Entessar Al Jbawi, Mahwish, Ahmed A. El-Ghorab, Mohamed Abdelgawad
Summary: Berberine is a natural substance derived from medicinal plants that is now used as a pharmaceutical and nutraceutical due to its various health benefits. It can reduce chronic disorders and malignancies by modifying gene activity and chemical pathways. Despite being poorly absorbed in the intestines, it has high concentrations in organs and exhibits multiple therapeutic potentials.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Food Science & Technology
Farhan Saeed, Muhammad Afzaal, Armghan Khalid, Yasir Abbas Shah, Huda Ateeq, Fakhar Islam, Noor Akram, Afaf Ejaz, Gulzar Ahmad Nayik, Mohd Asif Shah
Summary: Malnutrition is a growing problem worldwide due to urbanization, poverty, and climate change. Alternative sources of food and nutrients, such as mycoprotein, are being explored to meet the increasing demand. Mycoprotein, produced by the fungus Fusarium venenatum, is a cost-effective and nutritious substitute for conventional animal protein. It offers various health benefits and has the potential to address health disorders.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Aneela Hameed, Muhammad Junaid Anwar, Saima Perveen, Muhammad Amir, Iqra Naeem, Muhammad Imran, Muzzamal Hussain, Ishtiaque Ahmad, Muhamad Inam Afzal, Saima Inayat, Chinaza Godswill Awuchi
Summary: Dairy waste management is a major concern for the dairy industry, and this review aims to summarize the extraction methods and potential applications of buttermilk and cheese whey in various products. These waste materials can be extracted from dairy products using methods like homogenization, ultrafiltration, and reverse osmosis. The extracted components have been used in technologies like microencapsulation, fermentation, and edible films. The utilization of dairy waste materials can lead to the production of healthy products, reduction of environmental pollution, and economic growth.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Food Science & Technology
Ali Imran, Umber Shehzadi, Fakhar Islam, Muhammad Afzaal, Rehman Ali, Yuosra Amer Ali, Anamika Chauhan, Sunanda Biswas, Sadaf Khurshid, Ifrah Usman, Ghulam Hussain, Syeda Mahvish Zahra, Mohd Asif Shah, Adil Rasool
Summary: Despite advancements in antibacterial techniques, foodborne diseases remain a major cause of hospitalization and fatality worldwide. Bacteriophage bioremediation offers a potential solution by selectively targeting pathogenic bacteria and significantly reducing their levels in food.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Ifrah Usman, Hina Saif, Ali Imran, Muhammad Afzaal, Farhan Saeed, Iqra Azam, Atka Afzal, Huda Ateeq, Fakhar Islam, Yasir Abbas Shah, Mohd Asif Shah
Summary: The risk of inadequate management of agro-waste is an emerging challenge. However, the economic relevance of agro-waste valorization is one of the key strategies to ensure sustainable development. Among the agro-waste, oilseed waste and its by-products are usually seen as mass waste after the extraction of oils. Oilseed by-products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value-added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by-products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by-products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by-products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Muhammad Shaheryar, Muhammad Afzaal, Farhana Nosheen, Ali Imran, Fakhar Islam, Rabia Noreen, Umber Shehzadi, Mohd Asif Shah, Adil Rasool
Summary: Stabilizers play a critical role in improving the body, texture, appearance, and mouthfeel of yogurt. This study aimed to optimize the concentration of taro starch in yogurt to enhance its stability. Results showed that 0.5% taro starch concentration achieved maximum moisture and protein content, while 1.5% concentration obtained maximum fat %. Water-holding capacity was highest with 1.5% taro starch after 14 days. Acidity increased with increasing taro starch, peaking at 2.5% concentration. The viscosity of yogurt was highest at 2% taro starch. Overall, the study explored the impact of taro starch on physiochemical attributes and aimed to optimize its concentration for yogurt synthesis.
FOOD SCIENCE & NUTRITION
(2023)
Review
Agriculture, Multidisciplinary
Aftab Ahmad, Muhammad Afzaal, Farhan Saeed, Shinawar Waseem Ali, Ali Imran, Syed Yaseen Raza Zaidi, Muhammad Awais Saleem, Muzzamal Hussain, Entessar Al Jbawi
Summary: The fruits of the citrus family are rich in flavonoids, which have superior antioxidant properties. Citrus bioactive components have the potential to be beneficial and have no adverse effects or cytotoxicity in healthy individuals. Hesperidin, a flavanone glycoside found in citrus fruit peel, has shown effective roles as an antioxidant and anti-inflammatory bioactive compound in biological systems. Different studies have investigated these roles of hesperidin.
COGENT FOOD & AGRICULTURE
(2023)
Article
Social Sciences, Interdisciplinary
Ayesha Kiran, Ghulam Murtiza, Amna Yousaf, Muzzamal Hussain, Entessar Al Jbawi
Summary: Water pollution poses an environmental crisis by making water unhealthy and depleting water resources. Pakistan, facing an economic disaster, is experiencing decreasing water quantity and quality due to population growth and climate change, threatening water resources. A study has been conducted to evaluate national laws and regulations for water pollution prevention in Pakistan, identifying their limitations and suggesting potential solutions.
COGENT SOCIAL SCIENCES
(2023)
Article
Chemistry, Applied
Muhammad Shahbaz, Muhammad Imran, Ushna Momal, Hammad Naeem, Suliman A. Alsagaby, Waleed Al Abdulmonem, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Muzzamal Hussain, Mohamed E. Shaker, Mohamed A. Abdelgawad, Ahmed Mujtaba, Entessar Al Jbawi
Summary: Kaempferol, a flavonoid found in many edible plants, has been shown to lower the risk of acquiring various diseases such as cardiovascular disease, diabetes, obesity, and cancer. It has multiple anticancer effects, including inhibiting certain transcription processes and signaling pathways, and also has the ability to protect cardiomyocytes and act against diabetes. These findings contribute to our understanding of the health benefits of medicinal plants containing kaempferol and suggest its potential use in disease prevention and therapy.
FOOD AND AGRICULTURAL IMMUNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Muhammad Tauseef Sultan, Farhan Saeed, Hassan Raza, Aneeqa Ilyas, Fatima Sadiq, Ali Musarrat, Muhammad Afzaal, Muzzamal Hussain, Muhammad Ahtisham Raza, Entessar Al JBawi
Summary: The article aims to elucidate the theoretical background and health benefits of nutmeg, including its antioxidant and antimicrobial potential, as well as its applications in diabetes mellitus, cardiovascular diseases, inflammatory disorders, and cancer. The negative aspects of nutmeg consumption are also discussed in detail, with a critical analysis on its phytochemistry and pharmaco-kinetics.
COGENT FOOD & AGRICULTURE
(2023)
Review
Food Science & Technology
Komal Saleem, Ali Ikram, Farhan Saeed, Muhammad Afzaal, Huda Ateeq, Muzammal Hussain, Awais Raza, Amara Rasheed, Aasma Asghar, Mohd Asif Shah
Summary: Kefir is a popular fermented product with various health benefits and therapeutic properties. The diverse microbial community in kefir produces bioactive compounds through metabolic activities. Studies have shown the anticarcinogenic, antimicrobial, and synbiotic potential of kefir.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)