Article
Food Science & Technology
Nancy Cheng, Lynne Bell, Daniel J. Lamport, Claire M. Williams
Summary: This meta-analysis evaluates the effects of dietary flavonoids on cognition and highlights the positive effects and moderating factors. The results indicate that dietary flavonoids, particularly cocoa, ginkgo, and berries, have significant benefits on cognitive performance. Chronic studies, middle-aged and older adults, and low and medium doses also show positive effects on cognition.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Agronomy
Linnan Wu, Pengcheng Li, Haifeng Jia, Fesobi Olumide Phillip, Xingcheng Bao, Fengyun Zhao, Benzhou Zhao, Jianrong Feng, Kun Yu
Summary: The study demonstrated that foliar application of KH2PO4 could increase total soluble solids, flavonoid, and total anthocyanin contents in grape skin. Additionally, T2 treatment resulted in lower acidity and higher pH in grape juice, as well as darker skin color compared to other treatments.
Review
Biochemistry & Molecular Biology
Leon Jesus German-Ponciano, Gilberto Uriel Rosas-Sanchez, Jonathan Cueto-Escobedo, Rafael Fernandez-Demeneghi, Gabriel Guillen-Ruiz, Cesar Soria-Fregozo, Emma Virginia Herrera-Huerta, Juan Francisco Rodriguez-Landa
Summary: Depressive disorders are a highly disabling global disease, with increasing incidence in recent decades. Flavonoids hold promise as potential antidepressants, with mechanisms that are not fully understood. Individuals with depression have low levels of serotonin and BDNF, which can be reversed by flavonoids.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Sepideh Hassani, Hossein Maghsoudi, Fahimeh Fattahi, Faezeh Malekinejad, Nooshin Hajmalek, Farhad Sheikhnia, Fatemeh Kheradmand, Shohreh Fahimirad, Mansour Ghorbanpour
Summary: Colorectal cancer is a common and highly fatal cancer worldwide. Polyphenolic compounds, such as flavonoids, have anti-cancer and anti-inflammatory effects, but their therapeutic effects are limited due to their hydrophobicity, sensitivity to degradation, and low bioavailability. Nano delivery systems, including nanoliposomes, nanomicelles, and silica nanoparticles, have been explored to overcome these challenges. This review summarizes the efficacy of specific flavonoids and polyphenols (apigenin, genistein, resveratrol, quercetin, silymarin, catechins, luteolin, fisetin, gallic acid, rutin, and curcumin) on colorectal cancer models and comprehensively discusses the impact of nano-formulation on their biological functions, such as cellular uptake rate, bioavailability, solubility, cytotoxicity, as well as their potential for reducing colorectal cancer tumor size in vivo.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biology
Takahiro Shimazaki, Nobuhiro Noro, Kazuhiro Hagikura, Taro Matsumoto, Chikako Yoshida-Noro
Summary: Controlling angiogenesis is crucial in disease treatment and regenerative medicine. This study investigated the effects of cell transplantation therapy using DFAT cells to induce angiogenesis in patients with severe ischemic disease. The results showed that rAng-1-producing cells and DFAT cells promoted angiogenesis, while polyphenols exhibited an inhibitory effect on angiogenesis. These findings contribute to the understanding of the molecular mechanisms involved in angiogenesis regulation for therapeutic purposes.
Article
Chemistry, Multidisciplinary
Vipul V. Betkekar, Keisuke Suzuki, Ken Ohmori
Summary: The first total synthesis of parameritannin A2, a branched epicatechin tetramer, was achieved by overcoming synthetic challenges using the phloroglucinol trick. This method allowed the single-step assembly of two EC units and the successful construction of the desired structure.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2022)
Article
Chemistry, Multidisciplinary
CheongCheon Lee, Ju Hee Lim, A. Young Cho, Woojin Yoon, Hoseop Yun, Jeong Won Kang, Jonghwi Lee
Summary: Flavonoids have beneficial effects on human health, and they are attractive cocrystal formers for drugs due to their antioxidant capacity and immune-boosting effects. In this study, the structural requirements for cocrystallization between flavonoids and CBZ were examined, revealing that flavonoids without double bonds and with geometrically bent structures could form cocrystals, while flavonoids with double bonds could not. The phenolic groups of flavonoids played a crucial role in cocrystal formation.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2023)
Article
Chemistry, Inorganic & Nuclear
M. Nabil, Hanem F. Khater, Abdelfattah Selim, Mohamed M. Baz, Marimuthu Govindarajan, Hanan A. A. Taie, S. Negm
Summary: The novel application of myrrh and ginger aqueous extracts and their corresponding silver nanoparticles synthesized by laser ablation showed effective acaricidal properties against Hyalomma dromedarii ticks. The extracts exhibited high mortality rates and fast action, making them environmentally friendly alternatives for pest control.
INORGANIC CHEMISTRY COMMUNICATIONS
(2023)
Article
Biochemistry & Molecular Biology
Yun Xiong, Junya He, Mingzhang Li, Kui Du, Hangyu Lang, Ping Gao, Yue Xie
Summary: This study analyzed the changes in color, metabolites, and key enzyme genes of yellow-fleshed kiwifruit at different developmental stages. It was found that the pink color of young fruit was related to the accumulation of certain flavonoid derivatives, while the change from green to yellow in mature fruit was due to the degradation of chlorophyll and the increase of carotenoids. Additionally, key transcription factors for flavonoid and carotenoid synthesis were identified.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Pharmacology & Pharmacy
Er-Dan Luo, Hai-Mei Jiang, Wei Chen, Yao Wang, Mi Tang, Wen-Mei Guo, Hao-Yang Diao, Ning-Yuan Cai, Xiao Yang, Ying Bian, Sha-Sha Xing
Summary: Polycystic ovary syndrome (PCOS) is a common endocrine disease in women, and phytochemicals extracted from traditional Chinese medicine and medicinal plants have shown potential in preventing, alleviating, and treating PCOS.
FRONTIERS IN PHARMACOLOGY
(2023)
Review
Food Science & Technology
Mehdi Koushki, Reyhaneh Farrokhi Yekta, Nasrin Amiri-Dashatan
Summary: Cancer is a major cause of death and burden on societies. Plant-derived compounds, particularly silymarin flavonoids, have shown potential as anti-cancer agents. They have demonstrated comprehensive preventive and therapeutic effects in inflammation-driven diseases, including cancer.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Food Science & Technology
Giulia Di Dalmazi, Cesidio Giuliani
Summary: Plant constituents have been studied for their potential antioxidant, anti-inflammatory, anti-microbial, and anti-proliferative properties, but concerns have been raised regarding their potential toxic effects especially at high doses. Some plant constituents have been found to interfere with thyroid function, but clinically evident anti-thyroid effects only occur with very high consumption levels or in conjunction with other conditions affecting thyroid function.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Suhui Ye, Patricia Magadan-Corpas, Alvaro Perez-Valero, Claudio J. Villar, Felipe Lombo
Summary: By combining various metabolic engineering strategies, fermentation strategies, and genome editing approaches, the production of naringenin from Streptomyces albidoflavus J1074 was significantly increased by a remarkable 375-fold, from 0.06 mg/L to 22.47 mg/L. This study demonstrates the influence of fermentation conditions on the final yield of a bioactive compound and identifies various bottlenecks that affect production.
MICROBIAL CELL FACTORIES
(2023)
Article
Food Science & Technology
Dessie Ezez, Natinael Mekonnen, Molla Tefera
Summary: Many people in developing countries rely on medicinal plants like Withania somnifera for healthcare. This study investigated the phenolic and flavonoid contents, as well as the antioxidant and antibacterial activities of different extracts of Withania somnifera. The results showed that methanol was the best solvent for extracting phenolic and flavonoid compounds with high antioxidant and antibacterial properties.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Chemistry, Applied
Eunsu Song, Jaeyoung Choi, Hyeeun Gwon, Kyo-Yeon Lee, Sung-Gil Choi, Md Atiqual Islam, Jiyeon Chun, Jinah Hwang
Summary: The bioactive compounds and antioxidant activity of different extracts of Dracocephalum moldavica seed were analyzed. The ethanol extract had the highest content of total phenols and flavonoids, as well as the highest radical scavenging activity.
Review
Food Science & Technology
Jyoti Singh, Prasad Rasane, Vikas Nanda, Sawinder Kaur
Summary: Management of glycaemic response is crucial in antidiabetic therapy, and corn silk, a herbal resource, has the potential to lower blood glucose levels. However, there is a lack of a homogenized database on the hypoglycemic properties of corn silk.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Jyoti Singh, Sawinder Kaur, Prasad Rasane, Vikas Kumar, Vikas Nanda
Summary: The study found that the particle size dispersion of corn silk has an impact on its physical, techno-functional, and antioxidant properties. Smaller particle sizes of corn silk powder result in poorer flowability, increased absorption capacity, and higher antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Engineering, Chemical
Pir Mohmmad Junaid, Aamir Hussain Dar, Kshirod Kumar Dash, Tabli Ghosh, Rafeeya Shams, Shafat Ahmad Khan, Anurag Singh, Vinay Kumar Pandey, Gulzar Ahmad Nayik, Gurajala Venkata Siva Bhagya Raj
Summary: This study discusses the application of ultrasonic assisted extraction for extracting seed oils for multifaceted food applications. Ultrasonic assisted extraction is a green and fast oil extraction technology with a greater extraction rate and low energy consumption. It can be easily integrated with other extraction processes, and the characteristics of ultrasound extractions are discussed, including extraction duration, ultrasound frequency, temperature, solvent employed, and ultrasound type. Traditional and non-traditional oil extraction methods, as well as the use of ultrasonication in conjunction with other cutting-edge techniques, are covered in this article. Practical applications and parameters influencing ultrasound aided extraction of oilseed are also discussed.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Dilpreet Singh Brar, Gulzar Ahmad Nayik, Ashwani Kumar Aggarwal, Sawinder Kaur, Vikas Nanda, Sudhanshu Saxena, Satyendra Gautam, Seema Ramniwas, Teferi Damto Tolcha
Summary: The objective of this study was to investigate the effects of adding different sugar syrups on the physicochemical and functional properties of raw and processed honey varieties. The results showed that adding cane syrup to Acacia honey increased the HMF content, exceeding the quality evaluation standard. Adulterating with corn and corn syrup reduced diastase content and increased HMF content in Acacia honey, while adding corn syrup decreased antioxidant activity in Ziziphus honey. In contrast, adding malt syrup increased phytochemical content in Trifolium honey. This study emphasizes the importance of further research on honey varieties and adulteration methods to improve quality evaluation standards and address authenticity issues.
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
Franklin Ore Areche, Denis Dante Corilla Flores, Miguel Angel Quispe-Solano, Gulzar Ahmad Nayik, Erika Amelia De La Cruz-Porta, Alfonso Ruiz Rodriguez, Almer Ventura Roman, Ruth Chweya
Summary: The study aimed to create a functional, low-cost, preservative-free, and long-lasting compote using supplemented agar extracted from cochayuyo for infants, and to assess its rheological, sensory, and physicochemical properties with the help of artificial intelligence (AI). The compote with 15% agar from cochayuyo showed higher acceptability in both infant and adult panels, as determined by sensory analysis based on AI and Friedman's test. The compote's proximal chemical and physicochemical characterization were also reported, along with its pseudoplastic behavior adjusted to the Ostwald-De Waele model.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Aneela Shamshad, Masood Sadiq Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Sami Al Obaid, Mohammad Javed Ansari, Ioannis Konstantinos Karabagias, Nazmul Sarwar, Seema Ramniwas
Summary: The present study investigated the effect of storage on the quality attributes of microencapsulated black carrot anthocyanins-enriched ice cream. Black carrot anthocyanins were obtained using ethanolic extraction and microencapsulated with gum arabic and maltodextrin. The results showed that there was a slight decline in anthocyanin and phenolic contents during storage, but the prepared ice cream treatments remained acceptable till the end of the study (60 days). The addition of microencapsulated anthocyanins powder proved to stabilize black carrot anthocyanins and positively contribute to the sensory characteristics of ice cream.
FOOD SCIENCE & NUTRITION
(2023)
Review
Chemistry, Multidisciplinary
Afifa Aziz, Sana Noreen, Waseem Khalid, Afaf Ejaz, Izza Faiz ul Rasool, Areesha Munir, Miral Javed, Sezai Ercisli, Zuhal Okcu, Romina Alina Marc, Gulzar Ahmad Nayik, Seema Ramniwas, Jalal Uddin
Summary: Nowadays, agricultural waste byproducts are utilized in the food industry instead of being discarded. Pumpkin and its byproducts contain bioactive compounds and can be used as functional ingredients in various food sectors. Different parts of pumpkin have health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. This review paper elaborates on the potential of pumpkins and pumpkin byproducts in developing food products and their valuable effects against various diseases.
Article
Food Science & Technology
Faiza Kiran, Muhammad Afzaal, Hina Shahid, Farhan Saeed, Aftab Ahmad, Huda Ateeq, Fakhar Islam, Husnain Yousaf, Yasir Abbas Shah, Gulzar Ahmad Nayik, Saleh Alfarraj, Mohammad Javed Ansari, Mohd Asif Shah
Summary: The present study evaluated the effect of protein-based nanoencapsulation on the viability and stability of probiotic Lactobacillus rhamnosus in digestion conditions and model food. Protein-based nanoparticles were prepared, and Lactobacillus rhamnosus was nano-encapsulated using whey protein and zein protein. Nanoencapsulation significantly improved the stability and viability of Lactobacillus rhamnosus. The encapsulation efficiency was high, and the nanoencapsulated probiotics showed irregular spherical structures. In vitro analysis showed that whey nanoencapsulation had the highest viability, followed by zein nanoencapsulation and free probiotics. Protein nanoencapsulation also affected the sensory properties of food products.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Noor Akram, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Zargham Faisal, Aasma Asghar, Huda Ateeq, Gulzar Ahmad Nayik, Sajad H. Wani, Muzzamal Hussain, Mohd Asif Shah, Amin Mousavi Khaneghah
Summary: The delivery of sensitive components in order to achieve desired benefits is a challenge for the global food industry. Liposomal systems, such as liposomes, are being used to enhance absorptivity, nutrient stability, and food quality by allowing controlled release of active compounds. Various methodologies for the preparation of liposomes, including the Bangham Method, ethanol injection method, microfluidic channel method, and freeze-drying method, have been summarized. The crucial role of liposomes in delivering sensitive bioactive compounds for treating different health issues has also been emphasized.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Ammara Tukassar, Rizwan Shukat, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Sami Al Obaid, Sulaiman Ali Alharbi, Mohammad Javed Ansari, Ioannis Konstantinos Karabagias, Nazmul Sarwar
Summary: Cauliflower by-products were successfully incorporated into muffins, resulting in increased nutritional and antioxidant properties. However, higher levels of substitution had negative effects on baking and physical characteristics.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Harsh B. Jadhav, Shyam Sablani, Parag Gogate, Uday Annapure, Federico Casanova, Gulzar Ahmad Nayik, Kamal Alaskar, Nazmul Sarwar, Irfan Ahmad Raina, Seema Ramniwas, Amin Mousavi Khaneghah
Summary: In recent years, there has been an increasing attraction towards nutraceuticals among consumers, resulting in a willingness to switch and pay more for these products. This review aims to identify the factors influencing consumer purchasing behavior and its impact on the global nutraceutical market. The findings highlight the importance of factors such as health consciousness, product knowledge, availability, price, marketing strategies, and social factors in influencing consumers' decision-making process. Practical data from a mini survey in Mumbai, India, revealed that gender, age, education level, and acculturation also play a role in consumers' willingness to purchase nutraceutical products. It is suggested that nutraceutical industries should overcome regulatory barriers, develop innovative products, and harmonize legislations globally to expand their consumer base and market reach.
FOOD SCIENCE & NUTRITION
(2023)
Review
Chemistry, Multidisciplinary
Anam Matloob, Hudda Ayub, Muhammad Mohsin, Saadia Ambreen, Faima Atta Khan, Sadaf Oranab, Muhammad Abdul Rahim, Waseem Khalid, Gulzar Ahmad Nayik, Seema Ramniwas, Sezai Ercisli
Summary: Food is crucial for individuals and consumer concerns for quality are increasing. Edible coatings and films (ECFs) play an important role in enhancing food characteristics and preventing microbial spread. These sustainable ingredients, made from innocuous materials, are crucial for a safer and healthier environment. The review discusses advancements in ECFs and the potential for innovative components and strategies to address global financial issues and the environment.
Article
Chemistry, Multidisciplinary
Dilpreet Singh Sanyukta, Dilpreet Singh Brar, Kirty Pant, Sawinder Kaur, Vikas Nanda, Gulzar Ahmad Nayik, Seema Ramniwas, Prasad Rasane, Sezai Ercisli
Summary: Due to the increase in pollution and decrease in agricultural land, there is a demand for sustainable agriculture that can provide nutritious food. Microgreens, such as carrot, spinach, bathua, and Bengal gram, are an excellent option as they are loaded with nutrients and can be grown in controlled environments. This study explores the characteristics and potential uses of these four botanical varieties of microgreens, showing that bathua microgreens have high protein content and water holding capacity, while Bengal gram microgreens have high phenolic and flavonoid content. The study also analyzes the physicochemical and morphological properties of the microgreens.
Article
Chemistry, Multidisciplinary
Muhammad Waqas Arshad, Muhammad Rizwan Tariq, Shinawar Waseem Ali, Zunaira Basharat, Zujaja Umer, Gulzar Ahmad Nayik, Seema Ramniwas, Abeer S. S. Aloufi, Sulaiman Ali Alharbi, Mohammad Javed Ansari, Sezai Ercisli
Summary: The present study evaluated the impact of different thawing techniques on the quality, microbiota, and organoleptic characteristics of chicken meat fillets. Thawing loss, moisture content, lipid and protein oxidation, and sensory attributes were measured for each technique. The results showed that low-temperature thawing followed by water thawing (R-3) and oven thawing (R-5) retained the best quality of chicken fillets due to reduced thawing periods. Meanwhile, water immersion thawing (R-1) had the highest thawing loss and lowest organoleptic scores.
