Mian K. Sharif

• Ph.D Food Technology
• Associate Professor at University of Agriculture Faisalabad

Citation: Rafique, H.; Hu, X.; Ren, T.; Dong, R.; Aadil, R.M.; Zou, L.; Sharif, M.K.; Li, L. Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish. Nutrients 2024, 16, 117. https:// Abstract: Neurodegenerative disorders pose a substantial risk to human healt...

The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea we...

Due to the high prevalence of allergies and asthma, awareness about allergens and therapeutic use of functional foods and nutraceuticals have gained immense attention. Spirulina powder is being used as health‐boosting and antioxidant agent against several ailments owing to its unique nutritional profile. Considering its antioxidant role, the curren...

Ficus carica , (fig) one of the oldest plants cultivated on the earth, is rich in phytochemicals including organic acids, anthocyanins, phenolics, and phytosterols. Thus, the present research was carried out to explore the phytochemical composition of fig fruit extracts (prepared with 100% water and 70% ethanol) including, alkaloids, anthocyanins,...

The current work investigated the phytochemical profile of ultrasound‐assisted ethanolic extract of Morus nigra (M. nigra) fruit. FTIR analysis of M. nigra fruit extract revealed the presence of alcohols (O‐H), alkanes (C‐H stretch), alkenes (C=C), and alkynes (C≡C). The HPLC analysis quantified the quercetin, gallic acid, vanillic acid, chlorogeni...

Medicinal plants are used widely to prevent, cure and treat the health-related complications and become popular as an alternative therapy. A wide variety of medicinal plants and their different products have been used in various cultures because of their bioactive components. Since ancient times, medicinal plants with numerous bioactive components...

e major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for...

Food is any solid or liquid material which after ingestion supply energy and nutrients for the growth, regeneration, repair, reproduction, regulation and maintenance of processes for optimum health and healthy aging. These functions are accomplished by array of nutrients such as carbohydrates, proteins, dietary fats, water, vitamins, minerals and n...

Abstract Seven Pakistani brown rice cultivars (KS-282, SB, C-9, SUPRI, PK-386, IRRI-9 and IRRI-6) were investigated as an alternative raw material to develop directly expanded extrudates. Results indicated that bulk density remained constant in all rice cultivars, whereas SUPRI presented a higher length-breadth (LB) ratio and lower thousand kernel...

Background: Diabetes mellitus is 4th leading cause of death worldwide. Diet based approaches to treat various health disorders are considered safe, economical and sustainable. Complementary and alternative medicine (CAM) is one of the methods used worldwide for the management of diabetes millets. Momordica charantia and Aloe barbadensis both are kn...

At present food, nutraceuticals, and pharmaceutical industries desperately searching for new natural compounds with interesting therapeutic potentials from numerous sources. However, there are lots of plants having pharmaceutical benefits but Aloe vera is probably the most applied medicinal plant worldwide since biblical times. Aloe vera is a peren...

Protein-energy malnutrition (PEM) is most prevalent and affecting a large number of children in Pakistan. Ready-to-use therapeutic food (RUTF) is a tackling strategy to overcome the PEM in Pakistan. The present research was designed to formulate RUTF from different indigenous sources. After conducting some preliminary trials, 14 RUTF formulations w...

The most prevalent exposure of bisphenol A (BPA) to biological systems has directed health organizations to reduce its safe dosage and the stringent regulation by developed countries that led to ban of BPA-based (Bisphenol analogues) baby bottles. This in turn has opened a new window for ongoing entry of bisphenol analogues into consumer market. Re...

Background: Diabetes mellitus (DM) is a metabolic disease of the endocrine system, characterized by chronic hyperglycemia, resulting either from insulin resistance or defective insulin production due to dysfunction of pancreatic β-cells. Approximately 80% of diabetic patients live in developing and underdeveloped countries. Pakistan is ranked on 7t...

Food security is a serious issue in developing countries like Pakistan because of ever-increasing population. To feed the hunger population, safe and nutritious vegetables are growing concerns as they are being polluted by heavy metals. The present study was conducted to investigate the concentration of heavy metals such as cadmium (Cd), chromium (...

Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly consumed by children. In this study, iron-fortified chewing gums were prepared by adding ferrous sulfate (FeSO4) a...

Soybean (Glycine max) is a multifarious functional food due to the presence of various bioactive molecules i.e.isoflavones and phytosterols. The current rsearch work has been designed to explore nutritional significance of soy milk. Soy milk was prepared by soaking and grinding of soybeans and analyzed for pH, acidity specific

In this study, we investigated various physico-chemical properties of wheat and evaluated their correlation with cookie attributes. Results showed that damaged starch in wheat varieties ranged from 6.28 to 10.97%. SDS-sed. and AWRC values were recorded as 18.20-30.50 mL and 43.91-66.85%, respectively. WSRC, SOCSRC, SUCSRC and LASRC values varied ov...

This study was planned to develop and characterize extruded multilegume savory bars as a protein supplementary nutrition. Legumes were extruded to prepare composite flour. Proportions of extruded flour were mixed with whey protein concentrate, honey and palm oil for preparation of protein bar. The product was evaluated for physico-chemical, mineral...

Whey plays an important role in the sports nutrition because of high quality proteins and essential amino acid profile. Nine formulations of sportsman drinks were made using Cheddar, Mozzarella and Paneer whey with normal as well as additional fermentation. The developed sportsman drinks were evaluated for physico-chemical analyses, amino acid prof...

Health safety of spirulina (Spirulina platensis) for food application was evaluated through hematology and histopathology of liver, spleen and kidney in Sprague Dawley rats fed on three isoproteic diets maintained to 10% protein for forty five days. Three groups of rats were maintained as control diet casein (R-C); diet containing crude spirulina (...

The present study was taken to prepare barley and oat meal supplemented flours with special reference to chapati making quality. For this purpose, nine treatments of supplemented flours were prepared by gradually replacing whole wheat. Chapaties were prepared from all compositions along with control (100% whole wheat flour) and analysed for dietary...

Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia is widely prevalent among the children. Food multi-mix (FMM) concept involves a food-based approach using locally available raw materials in different proportions and converting them into culturally acceptable food products using traditional methods of...

Malnutrition is directly linked to the economic and social living standard of the people. It is the major cause of morbidity and mortality among the children, especially in the developing countries. The world population is projected to grow to around 9 billion by 2050 which will further escalate malnutrition. Snacks are becoming more and more popul...

The core objective of this study was to prepare iodized bread by using iodized salt and potassium iodide (KI) to fulfill Recommended Daily Intake (RDI) of iodine. Triplicate level of each fortificant was added in separate treatments in different concentrations with an aim that 2 slices of bread provide RDI of iodine. The prepared samples were analy...

The farinograph and mixograph are the most commonly used empirical instruments to determine three parameters: 1) characterize dough rheology; 2) evaluate dough performance during processing; 3) and quality control. Maize, chickpea, and soybean flours ranging from 10% to 50% (in 10% increments) were blended with wheat flour to prepare composite flou...

Egg is a perfect food that is an excellent source of quality protein, vitamins and minerals, and numerous protective factors. There has been significant growth in the utilization of eggs and their products across the globe. Scientific evidences have proven eggs as therapeutic and preventive food against chronic and infectious diseases. Globally, eg...

Present study investigated the effect of chemically (acid) modified starch on quality attributes of cookies. Cookies were supplemented with chemically modified starch at various levels (5, 10 and 15%) and their physicochemical and sensory properties were evaluated. The results showed that cookies substituted with varying levels of chemically modifi...

Foodborne diseases commonly known as food illnesses are caused by ingested food contaminated with microorganisms, such as bacteria, fungi, viruses, or parasites as well as by natural toxins, chemical and physical agents. Every year foodborne diseases cause illness among 1 in 10 people, affecting about 33 million lives per year globally. There are a...

Legumes have been bestowed with valuable proteins. Legume proteins not only possess superior nutritional, functional, and anti-oxidative properties, they have also been successfully used as nutraceutical ingredients. The GRAS (generally recognized as safe) status and emulsifying characteristics of legume-derived proteins are the main driving forces...

The use of functional foods in the dietary regime proves to be pragmatic approach to ensure better health and well-being. In this regard, date fruit is a promising source of certain essential nutrients. In the present work, the nutritional profile of three selected Pakistani date cultivars namely Dhaki, Aseel and Zahidi was explored. The results in...

Technological developments over the past few decades have affected standards of living significantly and have also influenced food industry. Food prepared today is different from that produced decades ago. Food production has shifted from small agricultural farming to large-scale mechanized production processes, which have transformed the way food...

The emergence of nanotechnology has opened up new horizons for plausible applications in the field of food science and technology by providing a sound framework for understanding the interactions and behaviors of food components at nanoscale. Nanoscience, being an emerging area, has diverse potentials to generate novel food products and processes t...

Leptin, a protein secreted from fatty tissue, is believed to control fat accumulation in the body. It is secreted in pulsatile fashion like other hormones and its secretion rate depends on adipose tissues. Leptin is not the obesity but a starvation hormone. It works in body by binding with receptors called ob and stimulates the different signal tra...

The ubiquitous indulging of cereals and legumes all over the world gives them a momentous abode in international nutrition. The exploration of food component plays dominating ole in the nutritional assessment, shelf life and the inclusive acceptance by the end user. Maize, chickpea and soybean flours were blended uniformly @ 10, 20, 30, 40 and 50%...

Nanoscale approaches can be fabricated using different building blocks (∼1–100 nm) to make useful tools for the interventions in the field of nutritional sciences. Applications of nanotechnology in the field of medical and nutrition sciences have resulted in many advances in the discovery, development, and delivery of different mediation for the pr...

The present study was taken to prepare barley and oat meal supplemented flours with special reference to chapati making quality. For this purpose, nine treatments of supplemented flours were prepared by gradually replacing whole wheat. Chapaties were prepared from all compositions along with control (100% whole wheat flour) and analysed for dietary...

Composite flours were formulated by the fortification of the wheat flour with the flours of maize, chickpea and soybean to prepare muffins. For this purpose, maize, chickpea and soybean were supplemented at 10, 20, 30, 40 and 50% levels with wheat flour, to formulate variant compositions. Afterwards, muffins were prepared from them and analyzed for...

Flax seed oil (FSO) is rich in α-linolenic acid (ALA) and its application as a functional ingredient in oil-in-water systems is limited due to its high vulnerability towards oxidation. To overcome this, flax seed oil nanoemulsions were formulated using eugenol (EUG) as a natural antioxidant and two modified starches (Purity Gum Ultra and Purity Gum...

Instant research work was an attempt to fortify rice and study the pasting behavior of developed fortified treatments with the advancement in storage. Purposely pectin-based coatings were developed impregnated with FeSO4 (30 and 50 ppm) and NaFeEDTA (20 and 40 ppm) and ascertained for pasting behavior of stored grains using Rapid Visco Analyzer (RV...

Instant study was conducted to elucidate the impact of storage on the quality attributes of edible‐coated iron‐folate fortified basmati rice. Purposely, methyl cellulose and pectin‐based edible coatings were developed embedded with NaFeEDTA (20 and 40 ppm) and FeSO4 (30 and 50 ppm), applied on rice grains, stored at room temperature and assessed fo...

The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended...

Sourdoughs were prepared with Saccharomyces cerevisiae (T0) and indigenously isolated starter cultures i.e Lactobacillus brevis (T1), Lactobacillus fermentum (T2) and Lactobacillus plantarum (T3). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristic...

Micronutrients fortified spirulina supplemented rice-soy crisps (SRSC) were manufactured using novel supercritical fluid extrusion. A low-shear, twin screw, co-rotating extruder operated at lower temperatures (∼100C) was used to produce crisps supplemented with various levels (2–8%) of spirulina and fortified with four micronutrients (iron, zinc, v...

In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100% and given names as T0 , T1 , T2 , T3 , T4 , respectively) with peanut flour and semolina to develop protein enriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture, calorific value, mineral profile, microbia...

Protein malnutrition and food insecurity represent serious obstructions to sustainable development, poverty reduction and food quality throughout the world. The present study has been designed to evaluate the Spirulina platensis (SP) as a protein alternative source for the utilization in food products. A protein isolate was prepared from S. platens...

Intake of trans fat may led to cardiovascular diseases and have no nutritional advantage in the diet. Breakfast and snack foods are the major contributor of trans fat in the diet. Research was performed to determine trans fat contents and physiochemical attributes of extracted fats and oils from traditional products like poori, cake, paratha, dough...

The present study characterised locally available whey samples of cheddar, mozzarella and paneer for physicochemical and nutritional attributes. The results revealed that the cheddar whey exhibited pH (5.41±0.16), crude protein (0.83±0.03%), fat (0.25±0.01%), lactose (4.95±0.21%) and total solids (6.55±0.27%), slightly higher than those of mozzarel...

Food industry co-products, fruit pomace and liquid whey, were converted into shelf-stable, puffed products by using low-shear, low-temperature supercritical fluid extrusion. Co-products were utilized as a source of dietary fiber, phytochemicals, and milk nutrients in extruded products. Liquid whey was concentrated and pumped directly into extruder...

Food waste management plays a vital role in source minimization and by-product recovery in the food industries. In the present research, defatted peanut flour (DPF) of indigenous varieties i.e. Golden and BARI-2011 was used for the extraction of proteins through isoelectric precipitation. The results showed that the protein content ranged from 26.1...

This study was carried out to judge the effect of carbohydrate (chitosan, alginate and starch) and protein based (soya and whey) edible coatings on shelf life of cherries. During the study cherries were coated with 1, 2 and 3% of chitosan, alginate, starch, soya and whey protein coatings and the coated cherries were stored at room temperature up to...

Dietary interventions are among the emerging trends to curtail physiological malfunctioning like cancer, diabetes, cardiac complications, etc. The essence of phytonutrients has developed the concept of nutraceuticals at the junction of diet health linkages. In this context, theaflavin & thearubigins are the oxidized derivatives of black tea catechi...

Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's p...

The present study was planned to apply various cooking pretreatments for improvement in nutritional profile and cooking quality of some Pakistani lentil cultivars. For this purpose, four lentil cultivars were analyzed for physico-chemical properties. All lentil varieties were subjected to soaking (1.5, 3.0 and 4.5 h) and microwave roasting (10, 20...

Fruits are perishable commodities and their quality is deteriorated during transportation due to the action of environmental factor (temperature and sunlight) and enzymes. With the application of innovative technologies deterioration can be minimized and juices can be stored for longer period of time. In this research project fresh, properly ripe f...

Protein and micro-nutrients enriched rice–soy crisps (RSC) were prepared using supercritical fluid extrusion and their impact on quality attributes was determined. A low-shear, twin screw, co-rotating extruder was used to produce puffed RSC using supercritical CO2 (SC-CO2), which served as an expansion agent during the process carried out at lower...

The mandate of current study was to explore the supplementation effect of Nigella sativa meal protein isolates in wheat flour for the development of low cost protein dense cookies in order to reduce the threat of protein energy malnutrition. The cookies diameter, thickness and spread factor indicated significant differences among treatments however...

In present project locally grown black tea (Qi-men variety) was explored for its nutritional and antioxidant potential. Furthermore, polyphenols extraction was carried out by using water, ethanol and methanol as solvent at varying time conditions. Proximate profiling indicating moisture, crude fat, crude protein, crude fiber, ash and NFE as 7.01±0....

Black Tea (Camellia sinensis) is an important source of phytochemicals with proven health benefits. The core objective of the present investigation was to characterize some promising commercial tea brands available in Pakistan for their active ingredients with special reference to flavanols. The results indicated that total phenolic contents were i...

Three stabilisation techniques, microwave, dry heat and parboiling were applied to bran followed by enzymatic extraction, biological quality through growth and nitrogen balance study and safety assessment through 45 days feeding trial. Traits linked with protein bio‐evaluation were affected significantly by the test diets (P Document Type: Research...

Protein isolates extracted from differently stabilized rice bran were analyzed to work out the food use potential. Bulk density remained higher for isolates obtained from heat stabilized bran, the treatments were found to have positive impact on the oil absorption properties, while the water absorption was slightly impaired owing to some possible c...

Mango (Mangifera indica L.) is a dicotyledonous plant having order sapindales belonging to the family Anacardiaceae is juicy, with a single large kidney-shaped seed. The flavor is pleasant, rich and high in sugars and acid. Mango, often considered as king of tropical fruits, is an important fruit crop cultivated in the region. Mango has turn out to...

Microwave stabilized defatted rice bran was supplemented in commercial straight grade wheat flout @ 10, 20, 30, 40 and 50% supplementation level to prepare fiber and mineral enriched cookies. Cookies were analyzed for physical analysis, dietary fiber, mineral content (Na, K, Ca and Mg) and sensoric attributes to find out the most suitable compositi...

Storage period, temperature and moisture are the key traits, accountable for variation in chemical, cooking and sensory attributes of rice. The study of two promising varieties of fine Basmati rice stored at various temperatures revealed pronounced influence of storage on various quality traits i.e. volume expansion ratio, water absorption ratio, e...

Composite flour chapaties were prepared by blending wheat, guar gum, lentil and chickpea flours in different proportions to evaluate their hypoglycaemic and hypocholesterolaemic worth because of their fibre content. Stepwise regression analysis revealed that dietary fibre and intestine length contributed negatively, while peroxide value (POV) contr...

The aim of the study was to probe the hypocholesterolemic effect of legumes dietary fiber through “chapaties” a staple diet of the South Asia. Commercial wheat flour (atta) was blended with legumes i.e. lentil, chickpea and guar gum in various combinations to make composite flour for the preparation of chapaties. Maximum dietary fiber (8.85%) was o...

Dietary fiber sources like pectin and guar gum have gained immense importance because of their constructive role of releasing sugars and absorbing sugars slowly in the intestinal tract; consequently, they reduce the severity of diabetes mellitus. In this article, we explore the hypoglycemic and hypocholesterolemic worths of pectin and guar gum by a...

The number of hypercholesterolemic and hyperglycemic people is increasing rapidly in the world. The prevention against these health problems is related to a complex management of conventional and non-conventional risk factors. The inclusion of dietary fiber in the diet is the right approach to reduce these risks. Cholesterol and glucose lowering ef...

Wheat flour was gradually replaced with defatted rice bran (DRB) at different levels. Five treatments (T0 = control i.e. without DRB; T5 = 5% DRB; T10 = 10% DRB; T15 = 15% DRB; T20 = 20% DRB) were used for bread preparation. Bread loaves were analyzed for chemical composition and sensory evaluation at different storage intervals i.e. S0, S24, S48,...

Cake rusks were prepared by using different combinations of normal and red palm oil fortified shortening to explore the possibility of red palm oil (RPO) fortified shortening to enhance the vitamin A status in human dietary intake. The replacement of normal shortening with RPO up to 50% level was the most acceptable, however, the use of RPO shorten...

Purpose Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies. Design/methodology/approach RBO was extracted from stabilized rice bran by solvent extraction...

Purpose – Pakistan is an agricultural country having the world's largest canal irrigation system. Indus basin that covers 70 percent of irrigated area for crop production is the major source of water in the country. Owing to rapid increase in population and uncertain environmental conditions, this water is not adequate to cope with the crop water r...

Composite flour samples were prepared by blending commercial wheat flour "resultant atta" with various legumes i.e. lentil, chickpea and guar gum in different proportion to study their rheological and baking performance. Sixteen treatments were prepared by blending commercial wheat flour with lentil, chickpea and guar gum in different proportion fo...

Use of red palm oil fortified shortening was explored for combating vitamin A deficiency in Pakistan. Six types of cookies were prepared in which normal shortening was progressively replaced at the rate of 20 per cent with RPO fortified shortening. The carotenoids content of cookies varied depending on the content of RPO. A moderate loss was notice...

Tempering of the wheat samples with different amounts of water was done to obtain flour treatments having different moisture levels i.e. T1 (13.5%), T2 (13%), T3 (12%), T4 (11%), T5 (10%) and T6 (9%) after milling. These treatments were separately packed in polypropylene and paper bags. During the storage period of 60 days, each treatment in both p...

Flour treatments having different moisture levels i.e. 13.5, 13,12,11,10 and 9% were packed in polypropylene bags. During the storage period of 60 days, each treatment was evaluated for proximate composition, insect infestation, mould growth and total iron. Moisture has significant effect on crude protein, crude fat, mould growth and insect infesta...