Afaf Ejaz’s research while affiliated with Government College University, Faisalabad and other places

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Publications (13)


Effect of stevia and sorbitol sweeteners on color of jam during storage. T1, stevia added date apple jam, T2, sorbitol added date apple jam, T3, stevia + sorbitol added date apple jam, T4, control (apple jam).
Effect of stevia and sorbitol sweeteners on taste of jam during storage. T1, stevia added date apple jam, T2, sorbitol added date apple jam, T3, stevia + sorbitol added date apple jam, T4, control (apple jam).
Effect of stevia and sorbitol sweeteners on texture of jam during storage.T1, stevia added date apple jam, T2, sorbitol added date apple jam, T3, stevia + sorbitol added date apple jam, T4, control (apple jam).
Effect of stevia and sorbitol sweeteners on flavor of jam during storage. T1, stevia added date apple jam, T2, sorbitol added date apple jam, T3, stevia + sorbitol added date apple jam, T4, control (apple jam).
Effect of stevia and sorbitol sweeteners on overall acceptability of jam during storage. T1, stevia added date apple jam, T2, sorbitol added date apple jam, T3, stevia + sorbitol added date apple jam, T4, control (apple jam).
Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener
  • Article
  • Full-text available

November 2024

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111 Reads

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1 Citation

Muhammad Haroon

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Imran Khan

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Afaf Ejaz

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[...]

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In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T1 was prepared by using stevia as a sweetener agent. Sample T2 was prepared by using sorbitol as a sweetener agent. Sample T3 was prepared by using a mixture of stevia and sorbitol as sweetener agents. Standard apple jam was used as a control sample labeled as T4 and was used for comparison analysis. The developed product was analyzed by physiochemical analysis and sensory evaluation. Microbial analysis was done to study the shelf life study of the developed product. The study showed that stevia and sorbitol could be used for jam preparation. Sample T3 also showed intermediate values of acidity and pH as 4.14 and 1.90, respectively, moreover, total soluble solids (TSS) was observed as 65.16 °Brix, T3 also showed an intermediate level of energy values. Sample T3 having sorbitol and stevia sweetener agents had the highest rate of overall acceptability. Storage studies of all samples show that with the passage of time all sensory characteristics of all treatments decreased.

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Advances and Challenges in Conventional and Modern Techniques for Halal Food Authentication: A Review

November 2023

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177 Reads

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7 Citations

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever‐increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high‐pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E‐Nose), polymerase chain reaction (PCR), enzyme‐linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near‐infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.


Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

September 2023

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363 Reads

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30 Citations

Molecules

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.


Prebiotic activity score of c L. rhamnosus grown on red onion peel and white onion peel extract.
Scanning Electron Microscopy (SEM) images of microencapsulated beads with two formulations; sodium alginate and bacterial culture (A, B) and onion peels extract with sodium alginate and probiotic (C,D).
The Fourier Transform Infrared Spectroscopy (FTIR) spectra of microcapsules with sodium alginate and bacterial culture (a) and onion peels extract with sodium alginate and probiotic (b).
Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions

September 2023

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46 Reads

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9 Citations

In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p > .05) greater vitality compared free cells, in accordance with an in-vitro experiment. Under simulated gastrointestinal situations, free cells continued diminishing their vitality, but encapsulated cells maintained their viability count beyond the suggested level (10⁷ cfu/g). SEM photographs indicated that probiotics have been effectively encapsulated inblends. The microcapsules were around 191 ± 2 and 176 ± 2 μm in size. These outcomes reveal that these kinds of microcapsules may encourage the probiotic L. rhamnosus prolonged viability and consistency under multiple conditions.


Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants ( Ribes nigrum L): A comprehensive review

August 2023

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221 Reads

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15 Citations

Blackcurrant possesses various health‐endorsing attributes owing to its polyphenol profile. Recent studies have demonstrated its therapeutic potential against various health disorders. Various bioactives present in blackcurrants have different functional and pharmacological aspects including anti‐inflammatory, antioxidant, and antimicrobial properties. The most dominant and important bioactive include anthocyanins, flavonols, phenolic acids, and polyunsaturated fatty acids. Food formats derived from blackcurrants comprise pomace, juice, powder, and extracts. All these food formats have industrial, prebiotic, and pharmacological benefits. In the current article, the nutritional composition, industrial applications, and therapeutic potential are discussed in the recent literature. Moreover, novel extraction techniques for the extraction of bioactive compounds present in blackcurrants and their safety concerns have been elaborated.


Chemical composition of summer savory.
Prospective health benefits of summer savory.
Potential role of summer savory in Jurkat T cell against oxidative stress.
Different applications of summer savory.
Summer savory use as supplementation.
A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

July 2023

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207 Reads

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17 Citations

This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Rosmarinic (α-O-caffeoyl-3,4-dihydroxy-phenyl lactic) acid has been identified in summer savory as a main component. According to phytochemical investigations, tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, mucilage, and pyrocatechol are the primary compounds of Satureja species. Summer savory extract shows considerable biological potential in antioxidant, cytotoxic, and antibacterial assays. Regarding antioxidant activity, summer savory extract displays an inhibitory effect on lipid peroxidation. Summer savory also has Fe (III) reductive and free radical scavenging properties and contains minerals and vitamins. Summer savory has important biological properties, including antimicrobial activity and antioxidant activity, and protective effects against Jurkat T Cells, Alzheimer’s disease, cancer, infection, cardiovascular diseases, diabetes, and cholesterol. The leaves and stems of this plant are employed in the food, feed, and pharmacological industries due to their antioxidant properties and substantial nutritional content. Conclusively, summer savory is widely considered beneficial for human health due to its versatile properties and medicinal use.


Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

June 2023

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1,992 Reads

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26 Citations

ACS Omega

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.


Probing the functional and therapeutic properties of postbiotics in relation to their industrial application

June 2023

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145 Reads

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12 Citations

Functional foods are gaining significant research attention of researchers due to their health‐endorsing properties due to their bioactive components either living cells (probiotics) or nonviable cells (prebiotics). The term “postbiotic” specifies the soluble substances, such as enzymes, peptides, teichoic acids, muropeptides derived from peptidoglycans, polysaccharides, cell surface proteins, and organic acids, that are secreted by living bacteria or released after bacterial lysis. Due to various signaling molecules which may have antioxidant, immunomodulatory, antiinflammatory, antihypertensive, and antiproliferative activities, postbiotics offer great potential to be used in pharmaceutical, food, and nutraceutical industries, to promote health and ailment prevention. This recent review is a landmark of information relevant to the production of postbiotics along with salient features to use in various fields ranging from food to immunomodulation and selective and effective therapy. It also puts forward the concept that postbiotics are way more effective than probiotics in the veterinary, food as well as medical field which ultimately helps in reducing the disease burden along with human health.


Industrial applications, nutrition properties, and pharmaceutical potential of rambutan fruit.
The therapeutic potential of rambutan fruit in diabetic mice.
Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review

April 2023

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496 Reads

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19 Citations

Abstract Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines. The rambutan fruit (Nephelium lappaceum L.) with its significant nutritional and bioactive compositions offers therapeutic properties such as anticancer, antiallergic, antiobesity, antidiabetic, antimicrobial, antihypercholesterolemic, and antihyperglycemic. Rambutan is high in antioxidants, dietary fibers, and vitamins and minerals. Its parts including fruit peel, pulp, and seed are a great source of bioactive compounds. Rambutan fruit extracts have been found to have cardioprotective and hepatoprotective properties. This review provides an insight into the nutritional as well as therapeutic value, health potential, and utilization of rambutan fruit along with its nonedible parts (seeds and peels). Advanced research and phytochemical screening would also encourage the rambutan fruit as a viable choice for the preparation of medications and functional foods. However, it is necessary to further analyze the functional aspects and nutritional potential of this fruit along with the therapeutic mechanisms and to improve its industrial use as a nutraceutical and functional food product.


The nutritional profile of mycoprotein.
Overview for the synthesis of mycoprotein.
Impact of mycoprotein ingestion on human health.
Role of mycoprotein as a non-meat protein in food security and sustainability: a review

February 2023

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792 Reads

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20 Citations

Malnutrition is increasing across the globe owing to urbanization, poverty, and climatic changes. In the current circumstances, alternative and unexplored sources of food and nutrients are getting attention. The current sources of food cannot meet the ever-increasing population demand. The demand for animal-source protein is estimated be double due to a projected 50% rise in the world population by the year 2050. Moreover, global animal protein supply chains are not only vulnerable to natural disasters but also a significant source of greenhouse gas emissions. Mycoprotein is considered an excellent alternative to animal protein due to its amino acid profile and cost-effectiveness. Mycoprotein is produced by Fusarium venenatum, a naturally occurring fungus that can be used as a substitute for conventional animal protein sources. Mycoprotein is high in protein and fiber while low in cholesterol, fat, sugar, and salt. Mycoprotein offers excellent functional and therapeutic potential in mitigating various health disorders. Furthermore, it helps maintain muscle synthesis and optimal plasma and cholesterol levels, regulating insulin, glucose, and satiety. This review is focused on the mycoprotein’s origin and production, with a particular emphasis on its nutritional, health, and economic opportunities and challenges.


Citations (13)


... There was no significant difference in the results of both treatments but T1 showed a slightly higher counts as compared to T2. Our results were found to be comparable with (23). The results of total fungal count were reported in such a way that at zero days T1 and T2 both samples showed no fungal growth. ...

Reference:

UTILIZATION OF FRUITS AND FLOWERS OF CAPPARIS DECIDUA FOR THE DEVELOPMENT OF VALUE-ADDED JAM
Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener

... These topics are the most significant, followed by HF quality, safety assessment, production methods, HF detection and authentication methods, HF and Islamic culture, and HF and tourism and hospitality. The interest in HF detection and authentication methods reflects a concern for ensuring that HF products meet the necessary standards and regulations [85,86]. This suggests that researchers are interested in developing and improving these methods to ensure the authenticity of HF products [87,88]. ...

Advances and Challenges in Conventional and Modern Techniques for Halal Food Authentication: A Review

... Также в них содержатся пектиновые вещества (0,2-0,6%), макро-и микроэлементы [8,14,15]. Анализ литературы свидетельствует о технологической значимости таких компонентов черносмородинового сырья, как углеводы, пищевые волокна, аскорбиновая кислота (116-342 мг%) и полифенольные соединения, в том числе антоцианы (160-411 мг%) [16][17][18]. Кроме того, важную роль играют лимонная кислота (около 2%) и минеральные вещества, такие как калий (250-360 мг%), магний (25-34 мг%) и марганец (0,3 мг%) [19][20][21]. ...

Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants ( Ribes nigrum L): A comprehensive review

... Most oilseeds have been recognized as a good source of bioactive compounds, such as phytoestrogens, phenolic compounds, flavonoids, and tocopherol. Extensive research in nutrition and food engineering is needed to test the effective doses of oilseeds and their receptor-binding behavior in different body metabolisms (Rahim et al. 2023). ...

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

Molecules

... These live bacteria offer a myriad of benefits to human health, including improved digestion, enhanced immune function, and even mental well-being [1,2]. It has been reported that the viability of probiotics in a food matrix should be more than 10 7 CFU/g to achieve sufficient health benefits [3][4][5][6][7]. However, the viability of probiotics is compromised by various factors during handling, storage, and passage through the gastrointestinal tract [8]. ...

Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions

... Yet, it can also initiate neuronal excito-toxicity and nervous system inflammation [44]. It had been reported by Kumawat et al.,2014 [43,45] that acute exposure to lead causes activation of the glial cells and secretion of cyto-chemokines as TNF-α, leading to cellular death [46], which subsequently leads to behavioural changes [37]. ...

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

... Найчастіше м'якоть гарбуза переробляють для вживання у вигляді соків, паст або сухих порошків. Пюре із гарбузів найчастіше використовують як функціональний інгредієнт у різноманітних кондитерських, хлібобулочних, м'ясних, молочних виробах раціонального, оздоровчого і дієтичного призначення [5][6][7][8][9]. ...

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

ACS Omega

... Lactobacilli can also inhibit pathogen attachment by co-aggregation with them. In vitro studies show that probiotic-associated bacteria reduce the binding of pathogens to human intestinal cells by half [15]. In vivo studies also confirm that feeding rats with L. acidophilus prevents the colonization of E. coli. ...

Probing the functional and therapeutic properties of postbiotics in relation to their industrial application

... Rambutan (Nephelium lappaceum L.) is originated from Malaysia and Indonesia; it has been widely grown in South East Asia, including Malaysia, Indonesia, Vietnam, Thailand, and Philippines (Afzaal et al., 2023). Rambutan fruits are used fresh or industrially processed into different products such as dried rambutan, canned rambutan in syrup, jam, and jelly (Akhtar et al., 2017). ...

Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review

... Mycoprotein is a popular fungal protein that has been applied in sports nutrition for stimulating MPS and muscle reconditioning after exercise [96][97][98]105]. At the basic level, mycoprotein is a whole food produced from the continuous fermentation of filamentous fungus, Fusarium venenatum [106]. Mycoprotein contains high-quality proteins, carbohydrates, fats, fiber, vitamins, and minerals [104]. ...

Role of mycoprotein as a non-meat protein in food security and sustainability: a review