Zuhaib F. Bhat

Skuast · LPT

This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3%) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical, compositional, textural, rheological parameters, c...

The fourth industrial revolution (Industry 4.0) is driving significant changes across multiple sectors, including the food industry. This review examines how Industry 4.0 technologies, such as smart sensors, artificial intelligence, robotics, and blockchain, among others, are transforming unit operations within the food sector. These operations, wh...

The present study aimed to determine the attenuating properties of Juglans regia hull extract (JRHE) in mitigating isoprenaline (ISO) induced cardiorenal dysfunctions in Wistar rats. Thirty adult Wistar rats were randomly allocated to five groups with six animals in each group. Group I served as control; group II animals were administered ISO and g...

The objective of the present study was to identify the main strengths, weaknesses, opportunities and threats (SWOT) associated with cultured meat production to increase awareness about the crucial factors that can potentially affect the growth and development of this industry. A SWOT analysis was performed using food science scholars (n=250) and ve...

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green...

Introduction This present research was designed to investigate the anti-inflammatory and immune-modulatory effects of a 50% hydroethanolic extract of “Gola” guava fruit (GF50%) and guava leaf (GL50%) against papain-induced knee osteoarthritis (KOA). Methods Sixty Sprague–Dawley rats were divided into five groups (10 rats/ group): T0 (negative cont...

Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a source of pollution and one of the leading causes of climate change because the slaughtering of animals results in the accumulation of waste, offals, and several inedible bo...

The present study aimed at evaluating the awareness and acceptance of informed and professional consumers towards cultured meat. A survey-based study was conducted using 295 food science scholars and 105 veterinary professionals as respondents. The study was designed to decipher whether knowledge about meat and food production affects the acceptanc...

Fruit juices are popular beverages that provide various health benefits due to their rich nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal pasteurization is the conventional method to preserve fruit juices, but it causes undesirable changes in the physicochemical and nutritional value of the juices. T...

The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using...

Cyanogenic glucosides are bioactive compounds widely present in diverse plant-based foods, serving pivotal roles in storage and transport within plant systems. They possess inherent defensive properties against pathogens and herbivores, safeguarding plants from potential harm and decay. These compounds manifest in various forms, such as amygdalin,...

The utilization of stem cells in tissue engineering holds great promise as efficient tools for tissue regeneration and in treating numerous musculoskeletal diseases. However, several limiting factors, such as precise delivery and control of differentiation of these stem cells as well as mimicking the microenvironment required to modulate stem cell...

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previo...

Nowadays, the effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste materials are a focus of many researchers these days. With the increasing world population and the r...

Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems. However, food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutr...

Coexposure to exogenous neurotoxins, such as fluoride (F −) and dimethoate (DM), is a serious public health concern. In the current study, Wistar rats were exposed to DM (1/10th LD50) and F− (4.5 ppm) in drinking water individually as well as in combination continuously for 28 days and the effectiveness of ginger and quercetin was assessed in comba...

Background: Bergenia ciliata (Haw.) Sternb. is a medicinal plant bestowed with antioxidative phytochemicals and has been traditionally associated with several medicinal and health-promoting properties and used in the management of diseases. Method: The study was undertaken to determine the potential of the extract of the rhizome of Bergenia cili...

This research investigates the bioactive antioxidant potential of Tinospora cordifolia, a plant renowned for its medicinal properties in traditional systems of medicine. Employing a systematic approach, the study focuses on extracting and evaluating the antioxidant compounds present in Tinospora cordifolia through various analytical techniques. The...

Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non‐biodegradable nature and the inclusion of potentially harmful chemical components. As a...

This work investigated the functional properties, anti-nutritional compounds, functional groups, phytochemicals profile, and antioxidant potential of melon by-products of two different varieties namely T-96 and white ball using standard methods. Melon peels possessed better functional properties while melon seeds showed a lower concentration of ant...

Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valor...

Background Non-biodegradable food packaging (mainly plastic) and food waste are two major concerns that cause severe environmental and economic challenges as well as potential human health and food insecurity risks. Therefore, intensive efforts are being devoted to transforming food production and consumption patterns and developing alternative tec...

The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats. The kalari cheese was developed using buffalo milk containing different levels of the fruit extract (0.0, 0...

The aim of the study was to evaluate the acceptance and perception of meat scientists (n = 51) towards cultured meat. As professional experts, the opinion of meat scientists is of paramount importance. This is the first report on the perception of cultured meat using meat scientists as the respondents. The majority of the meat scientists were male...

A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5% T. bellerica extract and characterized for various...

Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates,...

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0...

Background: Food waste management (FWM) has gained much attention over the past few years in industries, research institutions, and national, and international organizations because of its significant potential to produce valuable products and control environmental pollution. Finding sustainable approaches to utilize these waste materials is a curr...

Animal-derived foods are susceptible to microbial spoilage due to their superior nutritional composition and high moisture content. Among the various options, edible packaging is a relatively nascent area and can effectively control microbial growth without substantially affecting the sensory and techno-functional properties. Numerous studies have...

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of...

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best se...

While food shortages have become an important challenge, providing safe food resources is a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed through various fungi species. They are mainly spread through diets such as food or beverages. About one quarter of the world's food is spoiled with mycotoxins. As this...

The study was designed to determine the ameliorative potential of quercetin and catechin against the toxicity induced by co-exposure to Mancozeb (MZ) and arsenic in Wistar rats. Sixty-adult male Wistar rats were randomly divided into 10 groups (n=6). Group I served as control and group II was exposed to MZ [800 mg/kg, PO (per OS)]. Groups III, IV,...

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of ab...

Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors, including the dairy industry. Growing literature shows that the adoption of technologies of the fourth industrial revolution (named Industry 4.0) has promising potential to bring about breakth...

Background: The present study aimed to determine the impact of the toxicological interaction between mancozeb (MZ) and arsenic (As) on oxidative injury to the kidney and to compare the ameliorative potential of quercetin and catechin against the induced toxicity. Methods: Sixty adult male Wistar rats were randomly and equally divided into 10 groups...

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enz...

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmen...

This study aimed to determine the potential of quercetin and Zingiber officinale (ZO) Roscoe extract to alleviate the renal damage induced by dimethoate (DM) and fluoride (F-) alone and by their combined exposure in rats. A total of 54 adult Wistar rats were randomly allocated to nine groups (n = 6). A sub-lethal dose of DM (1/10th of the median le...

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorpora...

In the present study, the focus was to evaluate the potential of three spectroscopic techniques (Middle Infrared -MIR-, fluorescence, and multispectral imaging -MSI-) to check the level of adulteration in camel milk with goat, cow, and ewe milks. Camel milk was adulterated with goat, ewe, and cow milks, respectively, at 6 different levels viz. 0.5,...

Eggs are a source of high-quality dietary protein and are generally suitable for people of all ages. Egg proteins have a high digestibility, which is used as an indicator of protein digestibility and bioavailability that is an indicator of the extent to which they are hydrolyzed in the gut and are available for absorption. Recent studies have indic...

Several emerging dielectric technologies have been gaining considerable interest with radiofrequency (RF), surface cold plasma (SCP), and pulsed electric field (PEF) attracting the greatest attention from researchers. The technologies vary in their mode of action (thermal vs nonthermal) and mechanism of governing their effects (thermal denaturation...

Muscle foods are inevitably subjected to various thermal processes that are meant to improve their sensory quality and ensure safety for the consumers. Different thermal processing techniques are available such as microwave, sous-vide, ohmic heating, roasting, stewing, frying, boiling, grilling, and steam cooking and attribute different characteris...

Milk and dairy products are an important source of dietary proteins in most cultures and are subjected to different types and intensities of processing at production and consumer levels. While traditional thermal technologies can cause some losses in terms of product quality, nonthermal technologies can be used to process milk and dairy products fo...

Eggs are affordable sources of high-quality animal protein and other important nutrients for human consumption. Egg and its components are also widely used as ingredients for developing various food products and are usually subjected to both thermal and nonthermal processing. Several emerging technologies have been evaluated on egg and egg products...

There is a continuing focus on emerging technologies in meat research, both thermal and non-thermal, to improve the quality and safety of muscle products. Non-thermal technologies such as ultrasonication, pulsed electric field, high-pressure, hydrodynamic shockwaves, and plasma-activated water are generally preferred for the processing of meat and...

Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from eggs, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of...

The study was aimed at determining the ameliorative potential of quercetin and Zingiber officinale (ZO) against sodium arsenate-induced neurotoxicity in male Wistar rats. Thirty adult animals were randomly allocated to five groups (n= 6). Group I served as control, groups II and IV were treated with ZO [300 mg/kg, PO (per os)/day], and group V anim...

Osteoarthritis (OA) is a common joint disease and has been studied extensively in recent years as no promising therapy available so far for its treatment and remains a great challenge for health care specialists. Although the identification of some major mechanisms that contribute to this disease suggests a plethora of bioactive agents in tackling...

Withania somnifera is a plant well known for its antioxidant, antimicrobial and medicinal properties and has been widely used for these benefits. W. somnifera fruit extract was used to improve the functional value and storage stability of cheese using kalari, a popular Himalayan cheese, as a food-model system. Different levels (0.0-0.7%) of the ext...

Natural pigments are widely utilized as food additives nowadays to impart color or improve the taste of the food products. These pigments are significant food compounds used in the food industry due to their diverse nutritional and functional attributes. Color is the essential part of any food as it affects the consumer acceptability of the product...

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) and DPPH (1,1-...

To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production sup...

A composite biodegradable film was developed using hemp seed protein and carrageenan for food packaging applications. The film was prepared using hemp seed protein, carrageenan and glycerol (plasticizer). Different levels of carrageenan (1.0, 1.4 and 1.8%) and glycerol (10, 15 and 20%) were used to standardise the formulation for the preparation of...

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has...

Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean...

Seafood products have been one of the main drivers behind the popularity of high‐pressure processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean...

The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T1), 30% (T2), 40% (T3), and 0.0% (control). The snacks containing optimum level of protein powder (3...

The study was aimed at developing a bioactive edible film for improving the lipid-stability of ice-cream and frozen dairy products during storage using Aloe vera as a bioactive ingredient. Kulfi, a popular Indian ice-cream, was used as a food model system. The optimized film (1.5% w/v carrageenan and 14% w/v glycerol) was incorporated with differen...

Background Animal products are sources of highly bioavailable proteins and make a significant contribution to human nutrition and wellbeing. Ultrasonication can induce favourable non-thermal effects in food matrices and this has led to a recent increase in its use in the food industry and related research. In addition to prospective improved qualit...