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Muhammad Farhan Jahangir Chughtai's Lab
Featured research (20)
Globally, fruit juices are widely consumed due to their nutritional and health benefits. With increased consumer knowledge about health and safety demand for nutritious fresh like juices is also increased. Fruit juices are more susceptible to spoilage mostly by spoilage microorganisms or by intrinsic enzymatic reactions that adversely affect the sensory attributes of juices. Conventional thermal pasteurization is effective to control spoilage, but it also affects heat sensitive functional compounds and the nutritional value of juices. Therefore, to meet increased consumer demand and requirements, it is necessary to process a variety of fruits for juice preparation with improved preservation techniques to control spoilage. Non-thermal preservation like high pressure processing, pulse electric field, ultraviolet radiations and cold press, etc., are recognized as best alternatives to thermal pasteurization as they have substantial potential to completely inactivate spoilage microbes by causing cell disruption either during processing or after juice has packaged. One of the promising features of employing non-thermal preservation methods is that they do not affect nutritional and organoleptic characteristics of processed juice. Also, most of the methods are relatively less expensive and efficient cause maximum microbial load reduction and improve shelf life.
Kalanchoe pinnata (Lam.) Pers. is an ethnomedicinal plant known for its antioxidant, antibacterial, and therapeutic potential. The current study was an effort to explore the impact of extraction technique on the phytochemical, antioxidant, and antibacterial profile of the plant extracts. K. pinnata leaf extracts were prepared using conventional solvent extraction (100% methanol; 50% methanol: 50% water; 100% water), microwave-assisted extraction at 700-W power (3 min; 6 min; 9 min), and supercritical fluid extraction (SFE) (3500 psi; 4500 psi; 5500 psi). Best results were attained from SFE in terms of total phenolic content (240 ± 3 mg GAE/g), total flavonoid content (165.2 ± 0.4 mg QE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential (91.9 ± 0.4%), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid assay value (8.04 ± 0.03 mMol TE/g) and ferric reducing antioxidant power assay value (471.7 ± 0.8 µg/mL). K. pinnata leaf extracts have been found to be most effective against Yersinia pseudotuberculosis (22.20 ± 0.95 mm) and least effective againstProteus vulgaris (0 ± 0 mm). High-performance liquid chromatography analysis of K. pinnata extract showed that it contains flavanol quercetin (2.0 ± 0.1 mg/g). It is evident from the findings of current study that K. pinnata extract can effectively treat bacterial infections and can cure metabolic disorders by reducing oxidative stress. Application of advance extraction techniques enhances the biological activity of plant extracts.
Stevia rebaudiana is zero-calorie bio-sweetener and furnishes the best nutrition out of it. The study was conducted to characterize the extracts from water, ethanol, methanol, and supercritical fluid for Steviosides/SGs. The compounds found in appreciable quantities were Stevioside (665.34 ± 27.27 to 1107.95 ± 50.96 mg/kg), Rebaudioside A (383.38 ± 17.25 to 792.15 ± 38.02 mg/kg) and Steviol (357.26 ± 14.64 to 485.25 ± 22.32 mg/kg). Stevia cookies were prepared by replacing sucrose with Stevia powder (10%), water extract (1%), and supercritical extract (3%). Bio-efficacy rats modeling trials were done to check their impact against hyperglycemia and hypercholesterolemia. Blood glucose level was reduced from 4.54 to 7.00%, insulin level was increased by 4.27 to 6.13% due to diets enriched with stevia powder and extracts as compared to the control. In hypercholesterolemic rats, up surged cholesterol level was reported to reduce as a function of Stevia powder and extracts from 1.28 to 5.47%. Substantial increment in HDL, and reduction in LDL and triglycerides was recorded in Stevia leaves powder and extracts treatments by 2.79–6.66%, 2.68–4.16%, and 3.12–5.36, respectively. Stevia cookies administration in rats showed non-significant impact on the liver, renal, and hepatological parameters, while the safety of cookies was improved. Therefore, it can be concluded from the outcomes that in addition to sweetness, Stevia health health-beneficial effects make it suitable to be included in cookies.
A biopolymer-based edible film was prepared using Phyllanthus wightianus to extend the shelf life of beef patties. For this purpose, the film was prepared by using polyvinyl alcohol (PVA, 5% W/V), carboxymethyl cellulose (CMC, 1% W/V), glycerol (0.1% V/V) as a plasticizer, flaxseed gel and P. wightianus extract @ 0, 1, 2 and 3% in various treatments. The film was analyzed at the interval of 0, 10, 20, and 30th days at 25°C for thickness, the film's opacity, degree of solubility and swelling, water vapor permeability, and Staphylococcus aureus and Escherichia coli antibacterial activity. After a month of storage study, the developed film was used to coat beef patties and analyzed for antioxidants, pH, peroxidation, and moisture. A total plate count test was performed for antimicrobial analysis, and beef patties were further evaluated for sensory evaluation parameters. The results showed that film has substantial antimicrobial potential suitable for longer storage and helpful in delaying the spoilage of beef patties by controlling lipid peroxidation and microbial growth of meat spoilage bacteria, especially S. aureus and E. coli. In conclusion, the films developed with 3% P. wightianus extract and flaxseed gel prolong the shelf life of beef patties throughout storage.
Animal waste production is a disquieting situation all over the world. Presently, research and development is working to utilize waste for producing value-added products (manure, animal feed, etc.), extraction of valuable compounds, renewable energy, and biodegradable packaging material production. This chapter discusses the extraction of protein (keratin, collagen, gelatin, myofibrillar, and blood protein) from animal waste and its application in food industries. Furthermore, this chapter also reviews bone meal and fish meal application and the utilization of animal protein in the development of packaging film. The review also discusses the regulatory status of waste material in packaging along with ethical and religious concerns and future prospects of animal waste in nutricosmetics, biotechnological, and dairy probiotic beverage development. The waste utilization in effective way will be an efficient tool to be a part in control of climate change.Graphical Abstract
KeywordsProteinFish bone mealPackaging filmClimate change
Lab head

Department
- Institute of Food Science and Technology
About Muhammad Farhan Jahangir Chughtai
- Dr. Muhammad Farhan Jahangir Chughtai is currently working as Assistant Professor at Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan.Muhammad Farhan does research in Food Sciences, Human Nutrition, Food Analysis, etc.