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Publications
Publications (41)
Red and processed meat consumption has been associated with a higher risk of developing several types of cancer such as colorectal, prostate, breast, lung, and pancreatic cancers according to a recent investigation by multiple in vivo and in vitro studies. This association is linked with the presence of many carcinogens in the meat or produced duri...
With the ever-increasing global population, dietary needs, and nutritional scarcities like micronutrient inadequacies of Vitamin A and C, the present study was planned to improve nutritional, antioxidant, physicochemical stability, and organoleptic characteristics of nutrient-dense carrot powder (CP) supplemented (0.75-2%) goat milk yogurt at 0-14...
Food additives are substances intentionally added to products to achieve desired functional properties. Many enzymes are commercially utilized as food additives in food processing to maintain or improve food products’ physicochemical and sensory properties. Enzymes also produce food ingredients through enzymatic reactions such as synthesis, hydroly...
Amid increasing consumer awareness, health concerns regarding food additives have become a global concern. In addition, environmental sustainability is at global forefront. Bio-additives may win consumer trust based on lower health risks and environmental impact. So, assessing their suitability as a potential alternative to traditional food additiv...
Soybean is considered a plausible carrier of health-promising potential phytonutrients; the soybean also contains higher magnitudes of antinutrients like tannins, phytates, trypsin, protease, and oxalates. Therefore, the present study was carried out to reduce the load of antinutrients using microwave (Mw) heat processing at 0.9 kW for 1.5 min, als...
Spinach (Spinacia oleracea L.) is a leafy green vegetable that belongs to the family Amaranthus, sub-family Chenopodiaceae. It is famous for its low-calorie content and rich nutritional profile of zinc, folic acid, iron, calcium, magnesium, retinol, and ascorbic acid. In contrast, pesticide residues like imidacloprid, cypermethrin, bifenthrin, chlo...
The present study investigated dehydrated beetroot powder's nutritional, antioxidant, and physicochemical potential in developing nutritionally enriched supplemented hard candies. The data on the nutritional composition of beetroot powder (Devadiga & Ahipa) elucidated significantly (Lim) higher magnitudes of proteins (13 %), ash (10 %), dietary fib...
The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temp...
The primary objective of this study was to optimize the production of exopolysaccharide (EPS) produced by L. kefiranofaciens ZW3 through the utilization of response surface methodology (RSM). Central Composite Design (CCD) was used along with three variables to study the response variable. The effects of lactose (0.16–1.84%), tryptophan (0.16–0.84%...
Food packaging material is the primary element of the food industry; therefore, its consideration to sustain food quality and food safety is crucial. Several food-grade materials have been utilized for packaging food commodities for a long time. Still, these materials negatively influence safety, shelf life, texture, quality, and flavors of the foo...
Survivability of probiotics is severely afected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in g...
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...
Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation...
Strawberry is highly appreciated for its aroma and texture, but rapid detrimental changes lead to decay and loss of quality in strawberries, which are the main reasons for huge economic losses. To tackle this major concern, this research focused on assessing the efficacy of edible coatings based on aloe vera (AV) gel to maintain quality parameters...
The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly ( p < 0.05 ) declined from 2.4–1.2%. The results for water solub...
The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through...
e present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2-10% supplementation levels. Cooking losses of the value-added baked goods significantly (p < 0.05) declined from 2.4-1.2%. e results for water solubility,...
Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation...
Vitamins are essential micronutrients for the proper functioning of the human metabolism. Vitamin deficiency exists worldwide, especially in developing countries, due to malnutrition, chemical degradation of vitamins, and limited resources. Vitamin deficiency causes numerous conditions such as osteoporosis, loss of vision, cancer, cardiovascular di...
Purpose
This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink.
Design/methodology/approach
Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition....
Utilization of β-carotene in functional food products is limited due to chemical instability, lower water-solubility, and higher melting point. The present research was designed to formulate a nanoemulsion system for the effective delivery of β-carotene. β-Carotene was successfully incorporated into nanoemulsions using the ultrasonication method. D...
Abstract Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (80–160 MPa), surfactant concentrations (4...
Purpose-This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink. Design/methodology/approach-Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. A...
The effect of carboxymethyl cellulose (CMC) and guar gum‐based silver nanoparticles coatings was investigated on the postharvest storage stability of the loquat (Eriobotrya japonica Lindl.)during one month storage at two different temperatures (4ºC and 8ºC). The results revealed that coated fruits (Fomesa and silver nanoparticles coating) have lowe...
The present study was designed to optimize the preparation conditions for fenugreek and flaxseed polysaccharides based edible composite coating blended with stearic acid and monoglycerides. Thirteen coating solutions were prepared according to the treatment plan generated by design expert software; applied the coating on apple fruit and stored at 2...
Fortification of food and beverages with vitamin D is demanding due to its poor water solubility and oxidation – due to exposure to light and high temperature. The purpose of this research work was to formulate an effective food grade delivery system for the incorporation of vitamin D into food products and beverages. Food grade vitamin D nanoemuls...
Vitamin D nanoemulsions were fabricated using ultrasonic homogenization approach. Response surface methodology (RSM) was used to optimize the preparation conditions for mixed surfactants (Soya lecithin and Tween 80; 2:3) based nanoemulsions. The effects of homogenization time (3.5–6.5 min), surfactant to oil ratio (0.43–0.78) and disperse phase vol...
The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-...
Depending upon the type of wheat, different amount of water is required to properly condition the wheat for milling. This research was aimed to determine the optimum water and temperature required to temper different wheat varieties. Four wheat varieties including Inqlab 91, Bhakar 2002, Chakwal 50, and Auqab 2000 were tempered at 12, 13, 14, 15 an...
The purpose of the present work was to access the physic-chemical and sensory quality of 40 brands of Vanaspati ghee commercially available in Pakistan. The quality of Vanaspati ghee is determined in term of different physicochemical tests such as free fatty acid value, rancidity, color, smell, physical appearance, refractive index, and presence of...
The present study was conducted to evaluate the quality of cooking oils available in Pakistani market. The physicochemical qualities of 35 commercially available cooking oil brands were investigated for free fatty acid, peroxide value, smell, weight, color, rancidity, foreign matter, appearance and cold point. Analysis showed that free fatty acid,...
