Article
Food Science & Technology
Rachna Gupta, Murlidhar Meghwal, Pramod K. Prabhakar
Summary: Wheat is a vital staple food, with pigmented wheat containing anthocyanins and carotenoids that are mainly located in the outer aleurone layer. The food industry is moving towards reducing the use of synthetic and artificial food additives, focusing on extracting, identifying, and applying natural sources of colorants and nutrients. Consumers are demanding colorants derived from natural sources to enhance the nutritional and antioxidant value of foods, with pigmented wheat having various health benefits related to obesity, type-2 diabetes, cardiovascular disease, and cancer.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Engineering, Chemical
Oana-Elena Pascariu, Florentina Israel-Roming
Summary: Elderberries are rich in phenolic compounds, widely used in medicinal and food industries. Studies have shown their beneficial effects, including antioxidant, antibacterial, antiviral, antidiabetic, and anticancer properties, mainly attributed to their antioxidant activity.
Article
Chemistry, Multidisciplinary
Gabriel F. Pantuzza Silva, Eliana Pereira, Bruno Melgar, Dejan Stojkovic, Marina Sokovic, Ricardo C. Calhelha, Carla Pereira, Rui M. V. Abreu, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This research focuses on the valorization of eggplant bio-residues to obtain coloring pigments, finding that eggplant is a good source of bioactive compounds and natural pigments with potential interest for the food industry.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Erika N. Vega, Patricia Garcia-Herrera, Maria Ciudad-Mulero, Ma Ines Dias, M. Cruz Matallana-Gonzalez, Montana Camara, Javier Tardio, Maria Molina, Jose Pinela, Tania C. S. P. Pires, Lillian Barros, Virginia Fernandez-Ruiz, Patricia Morales
Summary: Wild edible fruits, neglected by commercial agriculture, have recently gained attention as a source of natural colorants and bioactive compounds. These fruits have been characterized for their anthocyanin profile, color parameters, and phenolic fraction. They show interesting antioxidant activity and potential as natural colorants for healthier food products.
Article
Biochemistry & Molecular Biology
Francine Tavares Silva, Laura Martins Fonseca, Graziella Pinheiro Bruni, Rosane Lopes Crizel, Elizangela Gonsalves Oliveira, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study aimed to produce water-absorbent bioactive aerogels using biodegradable raw materials (wheat starch and poly ethylene oxide) and grape skin extract derived from agro-industrial residues obtained in the wine industry. The aerogels showed low density and high porosity, with high water absorption capacity and increased antioxidant activity with the addition of PEO and increasing GSE concentration. The starch-based aerogels with GSE demonstrated potential for use as exudate absorbers with antioxidant activity in active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Biochemistry & Molecular Biology
Valeria Sorrenti, Ilaria Buro, Valeria Consoli, Luca Vanella
Summary: This article highlights the abundant sources and various applications of bioactive compounds in agricultural products and their derived foods. These compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, possess antioxidant and anti-inflammatory properties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Igor Artur Eller Pazzini, Anely Maciel de Melo, Rosemary Hoffmann Ribani
Summary: Syzygium malaccense, an underexploited plant species, has not been extensively studied yet. Despite significant concentrations of bioactive compounds in all portions of the plant, its research is mainly focused on food science and technology. More studies are needed to explore its potential benefits and applications further.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Monika Thakur, V. K. Modi
Summary: The color of food plays a significant role in consumer acceptance. Synthetic dyes are commonly used in the food industry to enhance appearance and quality control. However, concerns over the health and environmental risks associated with synthetic food colorants have led to global efforts in replacing them with safer and healthier alternatives derived from natural resources. These natural food colorants not only provide a range of colors but also possess biological properties, making them suitable for use as nutraceuticals in food and beverages. This review discusses the natural origin of food colorants, extraction methods, as well as their physicochemical and biological properties. Current trends and challenges in the use of biocolorants in the food industry are also addressed, along with potential solutions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Bianca R. Albuquerque, M. Beatriz P. P. Oliveira, Lillian Barros, Isabel C. F. R. Ferreira
Summary: Artificial colorants have lower cost and better stability but are associated with health disorders. Consumers are paying more attention to food products with health benefits, leading to a trend towards natural colorants. Fruits are a good source of natural compounds for colorants, but extraction and application are still challenging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Chemistry, Applied
Ali Sabra, Thomas Netticadan, Champa Wijekoon
Summary: Grapes are a rich source of bioactive compounds with antioxidant, anti-inflammatory, and anti-carcinogenic activities. These compounds have wide applications in food and nutraceutical industries, and are linked to reducing the incidence of cardiovascular disease and hypertension.
Article
Food Science & Technology
Custodio Lobo Roriz, Virginie Xavier, Sandrina A. Heleno, Jose Pinela, Maria Ines Dias, Ricardo C. Calhelha, Patricia Morales, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The study aimed to extract betacyanins from Amaranthus caudatus L. flowers as natural coloring agents. Using ultrasound-assisted extraction (UAE) and Response Surface Methodology, enriched extracts of betacyanins were successfully obtained. The flower extracts exhibited bioactive properties such as antioxidant, antimicrobial, and cytotoxic activities.
Article
Food Science & Technology
Linhui Zhou, Kunning Li, Xinyu Duan, David Hill, Colin Barrow, Frank Dunshea, Gregory Martin, Hafiz Suleria
Summary: Driven by concerns about food security, microalgae have gained attention for their resource-efficient production and high nutritional value. They contain various bioactive compounds with health-promoting effects such as anti-oxidative, anti-inflammatory, anti-cancer, and antimicrobial properties. While microalgae are being applied in the food and aquaculture industries, obstacles to commercial application remain due to technological immaturity and high production costs.
Article
Multidisciplinary Sciences
Alexandra A. Bennett, Elizabeth H. Mahood, Kai Fan, Gaurav D. Moghe
Summary: This study showed that purple-fleshed sweet potatoes grown in northern latitudes have rich anthocyanin content and diverse flavonoids, with different cultivars exhibiting variable distributions. The results provide important insights for growers and highlight the structural diversity of anthocyanins and flavonoids in this popular crop.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, Adila Saimaiti, Si-Yu Huang, Si-Xia Wu, Zhi-Jun Yang, Ao Shang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li
Summary: Grape is a popular fruit worldwide, containing a variety of bioactive compounds with potential health benefits. It has antioxidant, anti-inflammatory, anticancer effects, and is used to produce products like wine and grape juice. Grape pomace and grape seed also have applications in the food industry.
Review
Food Science & Technology
Eleomar O. Pires Jr, Cristina Caleja, Carolina C. Garcia, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The market for edible flowers is growing rapidly due to consumer demand for healthier food options, but scientific studies are still limited. Research on the genus Impatiens is still exploratory, with a focus on the relationship between its pigmentation and various compounds.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Praveen Saini, Anil Panghal, Vipul Mittal, Ravi Gupta
Summary: This study focuses on predicting the mass of hempseed using linear and nonlinear mathematical models, finding that graded seeds result in more accurate mass models than ungraded ones. It is recommended to use models based on minor dimension and third projected area for more accurate predictions of hempseed mass. Bulk mass modeling of hempseed based on engineering properties is highly recommended for the design and development of grading mechanisms.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Review
Engineering, Chemical
Sapna Birania, Sunil Kumar, Nitin Kumar, Arun Kumar Attkan, Anil Panghal, Priyanka Rohilla, Ravi Kumar
Summary: The preference for farm mechanization and industrialization has led to an increase in agro-industrial waste generation, posing challenges in managing and finding sustainable solutions for these wastes. Current practices of disposing waste into water bodies and landfills contribute to environmental pollution. Agro-based materials offer potential for renewable, biodegradable, and sustainable packaging alternatives to replace petrochemical-based plastics in the packaging industry.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Materials Science, Composites
Naresh Kumar, Jasmaninder Singh Grewal, Nitin Kumar, Sushil Kumar, Sarafat Ali
Summary: A novel fiber material, Pinus roxburghii leaves fiber, has been discovered as a substitute for asbestos and Kevlar, showing promising performance in brake pad materials. The study found that a 5% composition of the fiber demonstrated good mechanical, physical, chemical, tribological, and thermal results, offering a feasible alternative to traditional materials.
POLYMER COMPOSITES
(2022)
Article
Materials Science, Composites
Naresh Kumar, J. S. Grewal, Sushil Kumar, Sarafat Ali, Nitin Kumar
Summary: This study developed new brake pad samples using Sabai grass fiber and Kevlar fiber, comparing them with standard Kevlar-based composites. The results revealed variations in the physico-mechanical properties of the composites with increasing levels of Sabai grass and Kevlar fiber content. Sabai grass based composites showed superior performance in certain aspects, with improvements in wear and recovery observed with higher fiber content.
POLYMER COMPOSITES
(2022)
Article
Food Science & Technology
Hidam Roshree Devi, Anil Panghal, Navnidhi Chhikara, Sanju Bala Dhull, Sneh Punia Bangar, Ajay Singh
Summary: This study aimed to extend the shelf-life of P. speciosa seeds and pods by using freeze drying and blanching as pretreatments. The freeze-dried samples had longer storability and higher rehydration ratio without significant degradation of nutritional value and overall acceptability. Blanching prior to drying or freezing helped preserve the nutritional value of P. speciosa. Freeze drying along with blanching was found to be effective in extending the shelf-life of P. speciosa without affecting its sensory profile.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Praveen Saini, Makdud Islam, Rahul Das, Shubhra Shekhar, Akhouri Sanjay Kumar Sinha, Kamlesh Prasad
Summary: Over the past decades, there has been increasing interest in adding dietary fibers to the human diet due to their health effects. Wheat bran, a co-product generated during the wheat milling process, is a popular source of dietary fiber. However, its food applications are limited due to poor properties. This review explores the dietary role of fiber, the challenges and opportunities in using wheat bran as a sustainable source of fiber, as well as its health benefits and food applications.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Engineering, Chemical
Nagesh Malharso Mandale, Arun Kumar Attkan, Sunil Kumar, Nitin Kumar
Summary: In this study, thin-layer drying of red beetroot was conducted using a solar-assisted continuous refractance window dryer. The drying behavior of beetroot was observed and drying models were used for thin-layer modeling. The drying operation reduced the firmness and water activity of beetroot, but increased its antioxidant properties. Process optimization indicated the ideal drying conditions.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Food Science & Technology
Manish Tiwari, Anil Panghal, Vipul Mittal, Ravi Gupta
Summary: This paper reviews the phytochemical potential of acacia and its associated health benefits. Acacia is a moderate-sized deciduous tree known for its essential bioactive components. The bioactive compounds present in different parts of acacia, such as bark, leaves, flowers, fruits, twigs, and seeds, have medicinal value and are used in the development of plant-based drugs and value-added foods.
NUTRITION & FOOD SCIENCE
(2023)
Review
Environmental Sciences
Gaurav Chaudhary, Nishant Chaudhary, Sonu Saini, Yadvika Gupta, Vivekanand Vivekanand, Anil Panghal
Summary: The depletion of fossil resources, energy crisis, and environmental pollution have driven the transition from linear petroleum refining to sustainable biorefining. Lignocellulosic biomass is a highly abundant renewable biomaterial that can be used for the production of biofuels and other chemicals. However, the presence of lignin and highly crystalline holocellulose hinders its commercial utilization, and a suitable pretreatment method is needed to reduce its recalcitrance. This review summarizes the recent advances in pretreatment technologies for lignocellulosic biomass-based biorefining and discusses the pros and cons of different methods.
WASTE AND BIOMASS VALORIZATION
(2023)
Review
Psychiatry
Pawan Sharma, Ananya Mahapatra, Rishab Gupta
Summary: There are limited studies on the relationship between meditation and mental disorders. Some case reports suggest a possible association between meditation and psychotic disorders, but it is difficult to establish a causal relationship. At the same time, there is research indicating the beneficial effects of meditation in clinical settings for patients with mental disorders. Further well-designed studies are needed to investigate the relationship between meditation and psychosis.
IRISH JOURNAL OF PSYCHOLOGICAL MEDICINE
(2022)
Article
Pharmacology & Pharmacy
Laxmi Ananthanarayan, Vikas Kumar, Anil Panghal, Barinderjit Singh, Roji Waghmare, Yogesh Gat, Narinder Kaur
Summary: The suitability of developing Spirulina incorporated cereal based low-cost nutritious extrudates was analyzed in relation to extrusion processing parameters. The study found that higher screw speeds resulted in better color retention of rice: Spirulina blend extrudates. Increasing the concentration of Spirulina in the raw formulations increased the concentration of all amino acids. The extrudates with Spirulina showed good consumer acceptability.
BRAZILIAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2022)
