Farhan Saeed

Farhan Saeed
Government College University Faisalabad | GCUF · Institute of Home and Food Sciences

Doctor of Philosophy
Working Smoothly

About

243
Publications
108,200
Reads
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3,419
Citations
Citations since 2016
210 Research Items
3259 Citations
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201620172018201920202021202202004006008001,000
201620172018201920202021202202004006008001,000
201620172018201920202021202202004006008001,000
Additional affiliations
February 2012 - present
Government College University Faisalabad
Position
  • Professor (Assistant)
Description
  • Food Technology

Publications

Publications (243)
Article
Full-text available
The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi ferm...
Article
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The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from different cereal bran and to characterize it for nutritional and bioactive properties. In addition, the effects of the...
Article
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Consumers demand for functional foods and nutraceutical is increasing owing to their health endorsing properties. Natural bioactive compounds are getting attention due to their health promoting potential. In addition, the extraction of these bioactive compounds is a significant industrial and technological perspectives. These bioactive moieties can...
Article
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The importance of plant secondary metabolites in food and their possible impacts on human health are the subjects of a steadily developing number of studies. Furthermore, as consumers become more conscious of diet-related issues, they desire natural ingredients that are anticipated to be safe and health-promoting; as a result, doum flour might be r...
Article
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Prebiotics-based encapsulation aids in improving the structure of microbeads and the survivability of probiotics. The current study focused on the exploration of a prebiotic-based encapsulation system (alginate-inulin) to improve the viability of probiotics under in vitro and carrier food. Probiotic (L. acidophilus) was encapsulated by the ionotrop...
Article
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The current research was conducted to investigate and compare the role of functional foods such as probiotics and prebiotics alone or in combinations on the markers of liver damage, oxidative stress markers and inflammatory markers in the nonalcoholic fatty liver disease (NAFLD) induced rats. According to the results, G3, G4 and G6 gained significa...
Article
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Maize bran is a by-product obtained after the milling of maize kernels and separated as by-product. The current research aimed to extract and characterize the arabinoxylans (AXs) and their gels from maize bran. Initially, maize bran was evaluated for its proximate composition and dietary fiber profile. Then, AXs were extracted through alkali extrac...
Article
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The current research aimed to extract and characterize arabinoxylans (AX) from psyllium seeds husk for their nutritional and structural properties. For this purpose, psyllium husk (PH) was procured from the local market and subjected for the nutritional profile, dietary fiber (DF) composition, and AXs extraction. The extraction of AXs from psyllium...
Article
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Soybean has good nutritional and functional properties, which are essential for human physiology. Okara, a residue from soybean processing industries has a distinct profile of nutrients and phytochemicals. Therefore, the current study was planned to investigate the functional importance of okara. In the first phase of this study, okara was isolated...
Article
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Handling industrial agricultural wastes is a requirement for industrial waste management in the context of circular bioeconomy innovations. The recovery and re-use of agricultural wastes and their by-products have become an important topic of research and development to investigate their functional and nutraceutical properties. The bioeconomy provi...
Article
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In the current study, L. acidophilus was encapsulated in sodium alginate and whey protein isolate, with the addition of antacids CaCO3 or Mg(OH)2. The obtained microgels were observed by Scaning Electron Microscopy. Encapsulated and free probiotics were subjected to vitality assay under stressed conditions. Furthermore dried apple snack was evaluat...
Article
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Maize bran is a good source of non-starch polysaccharides, having various bioactive compounds. In the current research, we extracted the ferulated arabinoxylans from nixtamalized maize bran (NMB) and non-nixtamalized maize bran (NNMB) and explored their biochemical composition (monosaccharides, phenolic compounds) and structural characteristics (FT...
Article
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Natto, a traditional soy food fermented by Bacillus subtilis (natto), is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. Natto soya has grown in popularity because of its nutritional importance and health advantages. As a result, farmers have more opportunitie...
Article
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Sauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and also sensory consistency of sauerkraut. Sauerkraut...
Article
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Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective of the current research is to personify the nutritional and functional aspects of oat bran after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study of r...
Preprint
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The probable synergistic effect of chemically synthesized zinc oxide nanoparticles and locally secured Moringa oliefera was assessed on diabetic rats’ model along with a potential effect on the male reproductive system and rat male serological markers. The plant Moringa oliefera was procured from the University of Agriculture Faisalabad (UAF) step...
Article
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Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most c...
Article
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Starch is recognized biopolymer because it is abundant in nature. Dietary starches are major energy source for various human civilizations, and it is obvious that they may also contribute to health in very particular ways. Resistant starch has got a lot of interest because of its possible health advantages (similar to soluble fibre) as well as its...
Article
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Agro-industrial waste has proved a huge problem owing to its disposal and impact on the environment. The eco-innovative technologies are applied to utilize waste as a resource. The mandate of the current investigation was to extract and characterize the bioactive molecules with special reference to luteolin from peanut shells through different inno...
Article
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Sportsmen may choose to include vegetarian diet in their dietary regime for a variety of ways like its beneficial health impact, due to religious restrictions or to protect animals for environmental integrity. These diets are loaded with a wide variety of phytochemicals with superior health benefits safeguarding against chronic diseases. Besides th...
Article
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Baby carrots were pasteurized under different time-temperature intervals and analyzed for physical and sensory characteristics. Treatments were conducted at 65, 70, 75, 80, 85 and 99°C and analyzed for kinetics of color and texture. Cell damage and shrinkage were analyzed by Field Emission Scanning Electron Microscopy (FESEM) at 70, 80 and 90°C. Wh...
Article
Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds. Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4% and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour. The prepared cookies were...
Article
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The human gut possesses millions of microbes that define a complex microbial community. The gut microbiota has been characterized as a vital organ forming its multidirectional connecting axis with other organs. This gut microbiota axis is responsible for host-microbe interactions and works by communicating with the neural, endocrinal, humoral, immu...
Article
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Soursop (Annona muricata) has been one of the most studied fruits in recent years, owing to its potential medicinal benefits, as evidenced by many studies. Soursop is a tropical and subtropical fruit having great versatility and is quite sensitive to drastic temperature fluctuations. Since soursop contains various phytochemicals, it can be used med...
Chapter
Environmental Microbiology: Advanced Research and Multidisciplinary Applications focus on the current research on microorganisms in the environment. Contributions in the volume cover several aspects of applied microbial research, basic research on microbial ecology and molecular genetics. The reader will find a collection of topics with theoretical...
Article
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In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carrie...
Article
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Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. Th...
Article
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Farga (2022) Edible coatings for enhancing safety and quality attributes of fresh produce: ABSTRACT Fresh produce is recognized as highly beneficial for human health. The substantial changes in the lifestyle of populations and upturn awareness about nutritional aspects of dietary patterns, fresh produce has high demand. In developing countries, pos...
Article
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Fresh produce is recognized as highly beneficial for human health. The substantial changes in the life-style of populations and upturn awareness about nutritional aspects of dietary patterns, fresh produce has high demand. In developing countries, postharvest losses can reach up to 50%, and improper storage can cause serious food safety and quality...
Article
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Koozh is a cereal‐based fermented food product made from finger millet (Eleucine corocana) which is a neglected cereal and has a promising potential for health promotions. It is produced both traditionally and modernly using millet grain and is offered in both drinks and porridge. Lactic acid bacteria (LAB) dominate Koozh's microbial composition. K...
Article
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Carvacrol is a major natural constituent and is significantly present as an essential oil in aromatic plants and is well known for its numerous biological activities. Therapeutic properties of carvacrol have been demonstrated as anti‐oxidant, anticancer, diabetes prevention, cardioprotective, anti‐obesity, hepatoprotective and reproductive role, an...
Chapter
Red beetroot (Beta vulgaris rubra) pomace, a by-product of the beet processing industry that has been in the focus of life sciences because it provides an economical source of plant-derived compounds. Beetroot pomace as an agro-waste is a rich source of indispensable phytochemicals. The most dominant pigment and antioxidant are betalains which have...
Article
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The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on Bifidobacterium bifidium viability and stability of yoghurt under simulated gastrointestinal conditions. Probiotic bacteria (free or encapsulated) were...
Article
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Taro is an annual herbaceous plant grown in tropical and subtropical regions. Its various parts including corms and leaves are rich in vitamins (C, thiamine, and riboflavin), minerals (calcium, phosphorus), starch, and various bioactive compounds. The phytochemicals and pharmacological potential of taro are effective in mitigating various health ma...
Article
Food insecurity is deemed as one of the biggest challenges faced by the developing economies and Pakistan is no more exception. Moreover, the food waste further amplified the scarcity. The utilization of food waste is considered one of the prime strategies to support the circular economy and food security. The mandate of the current investigation w...
Article
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Bulgur has long been regarded as the first processed food and one of the most popular conventional durum wheat products. It is made through parboiling followed by drying and grinding. Its production and consumption are increasing owing to its long shelf life, low cost, easy preparation, taste, high nutritional, and economic values. It is a nutrient...
Article
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The flavor is an essential organoleptic trait of meat, affecting its acceptability and delectability towards consumers. Flavor, in the meat, is formed through thermally produced reactions, including vitamin degradation, maillard reaction and lipid oxidation. Such reactions lead to the development of meat flavor with some bloody taste and aroma duri...
Article
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The possible use of dietary components as therapeutic agents is well known and could be a tool against Coronavirus Disease 2019 (COVID-19). This review summarizes the evidence-based literature for immuno-modulation and antiviral activity of different vitamins (A, B, C, D, E), omega-3 fatty acids, selenium, zinc and flavonoids. These substances less...
Article
Full-text available
The possible use of dietary components as therapeutic agents is well known and could be a tool against Coronavirus Disease 2019 (COVID-19). This review summarizes the evidence-based literature for immuno-modulation and antiviral activity of different vitamins (A, B, C, D, E), omega-3 fatty acids, selenium, zinc and flavonoids. These substances less...
Chapter
The handling of industrial waste is both a requirement and an obstacle. The recovery and recycling of food waste and by-products have become an important topic of analysis to clarify the functional and nutraceutical characteristics of industrial cereal waste. The practice of Agro-industrial waste as natural resources can help to reduce emissions im...
Chapter
ABSTRACT The handling of industrial waste is both a requirement and an obstacle. The recovery and recycling of food waste and by-products have become an important topic of analysis to clarify the functional and nutraceutical characteristics of industrial cereal waste. The practice of Agro-industrial waste as natural resources can help to reduce emi...
Article
Full-text available
Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector always remained in search of eco‐friendly and sustain...
Article
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Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredient...
Article
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The present research was planned to explore the biochemical properties and antioxidant activity of newly developed Pakistani rye variants. For this purpose , four different rye variants (Gp-1, Gp-2, Gp-3, and Gp-4) were procured from the forage section of Ayub Agriculture Research Institute, Faisalabad. In first phase, each sample was milled to con...
Article
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Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover...
Article
Aging is a collection of changes that contribute to decline in maximum function and ultimately death of an organism. This process is controlled and initiated by several mechanisms including telomere shortening, oxidative stress, AMP-activated protein kinase and sirt-1. Several therapies have been reported to relieve the process of aging. Among thes...
Article
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The aim of the study was to investigate the impact of different encapsulation matrices on the viability and stability of probiotic. Probiotics were encapsulated by Lyophilization using different wall materials soy protein isolate (SPI), sodium alginate (SA), iota‐carrageenan (I‐CG) and starch (ST). The prepared microbeads were characterized in term...
Article
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Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and high surface area are most suited for the development and delivery of functional ingredients. Nano-emulsions systems are suitable for encapsulation, protection, improving bioavailability, and target relea...
Article
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Flax is one of the world’s primordial crops with proceedings of human cultivation extending back to thousands of years. Objective: To observe the comparative effectiveness of different thermal treatments on hydrogen cyanide (HCN) contents in flaxseed (Linum usitatissimum L.). Methods: For the purpose, flaxseed was procured from local market, Faisal...
Chapter
Probiotics are beneficial for gut health as well as have a positive impact on various health disorders. Probiotics are extensively being used for the development of various functional foods. However, the survival and efficacy of probiotics in commercially developed products are questionable due to various intrinsic and extrinsic and factors. The po...
Chapter
The use of probiotics on account of promising therapeutic prospective is gaining interest among the diet conscious segments of society and has become the center of discussion in scientific forums around the globe. The potential health benefits attributed to probiotics may not be properly harnessed, owing to substantial reduction in their viability...
Chapter
The use of a traditional processing (thermal treatment) method for the inactivation of target microorganism causes some undesirable changes in food product. This awareness has created the trend for the development of advance processing technologies for the preservation of food. These advance processing technologies (high-pressure processing, high-p...
Chapter
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Food nanotechnology is being considered as a frontier of the current century for the food industry. Currently, the application of nanotechnology in food processing, packaging traceability, and preservation is playing a key role. Furthermore, the development in nano-sensing and nanostructured ingredients has promising potential in the food industry....
Article
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The aim of the present study was to elucidate the effect of different parts (fruit, leaves, and seed) of papaya on thrombocytopenia. For the Purpose, the papaya fruit, leaves, and seeds were procured from Botanical Garden of University of Agriculture Faisalabad. Afterwards, the papaya fruit, leaves, and seeds were converted to powder followed by ex...
Article
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Barley broth (Talbinah) is prepared by combining barley syrup, milk, and honey. The Prophet Mohammad (PBUH) recommended Talbinah for sadness and heart relief in sorrows. Talbinah has a promising nutritional and therapeutic impact on human health. It is a rich source of many nutrients and some bioactive moieties. Regular consumption imparts in maint...
Article
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Encapsulation technology is gaining attention across the world owing to its promising protection of active ingredients under hostile conditions. Various wall materials are used in the encapsulation of these sensitive ingredients. However, the legume proteins (LPs) are emerging and unique carriers for the delivery of bioactive owed to their biocompa...
Article
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Prebiotics are good source of dietary fiber or a group of nutrients or non-digestible short chain carbohydrates which human body cannot digest and it stimulates the growth and activity of some friendly bacteria in your intestinal tract. Prebiotics fibers are linked to β-(2→1) fructosyl units and are universally agreed to be fructooligosaccharides (...
Article
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The presence of different bioactive components and phytochemicals in fruits and vegetables has increased their health purposes. Ginger is the source of various bioactive components. The present study was designed to elucidate the effect of ginger paste on the different characteristics of the candy. Purposely, ginger candies were prepared by adding...
Article
The study was designed to prepare an edible antifungal coating of orange peel essential oil and carnauba wax against Penicillium expansum in strawberry. Orange peel essential oil was extracted using water distillation and used to develop coating with carnauba wax. Prepared coating was applied to strawberries using different concentrations of orange...
Article
Full-text available
Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods...
Article
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In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wheat and rye (100:0; 90:10; 80:20). Furthermore, structural...
Article
Full-text available
Maize bran is a milling by-product having many nutritional and functional properties. Functional properties are attributed to the presence of some bioactive compounds. Among those, ferulic acid is a natural phenolic compound and abundantly present in maize bran. It has numerous advantages and generally has nutraceutical properties in many food prod...