Ambreen Sagheer’s research while affiliated with College of Home Economics Karachi and other places

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Publications (5)


Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases
  • Article

March 2020

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97 Reads

Saman Zahid

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Ambreen Sagheer

High blood cholesterol and hypertension are the leading causes of cardiovascular diseases which are one of the leading causes of death worldwide. The current research study was designed to isolate soy protein to be used as nutraceutical agents against hypercholesterolemia and hypertension. Soy protein was extracted and isolate was given to rats for 4 weeks after inducing hypercholesterolemic and hypertensive conditions. Blood samples were collected and analyzed for lipid profile (cholesterol, triglycerides, low density lipoprotein and high density lipoprotein) and serum nitric oxide on 14th and 42nd days of study. The results re vealed significant decrease in total cholesterol (120.00 to 110.00 ml/dL), triglycerides (87.66 to 74.00 mg/dL), and low density lipoprotein (67.00 to 47.66 mg/ dL) while significant increase in high density lipoprotein (29.33 to 50.00 mg/dL) and nitric oxide (24.00 to 50.33 mg/dL) due to the uptake of soy protein isolate for a period of 28 days was observed.


Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases

February 2020

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30 Reads

High blood cholesterol and hypertension are the leading causes of cardiovascular diseases which are one of the leading causes of death worldwide. The current research study was designed to isolate soy protein to be used as nutraceutical agents against hypercholesterolemia and hypertension. Soy protein was extracted and isolate was given to rats for 4 weeks after inducing hypercholesterolemic and hypertensive conditions. Blood samples were collected and analyzed for lipid profile (cholesterol, triglycerides, low density lipoprotein and high density lipoprotein) and serum nitric oxide on 14th and 42nd days of study. The results re vealed significant decrease in total cholesterol (120.00 to 110.00 ml/dL), triglycerides (87.66 to 74.00 mg/dL), and low density lipoprotein (67.00 to 47.66 mg/ dL) while significant increase in high density lipoprotein (29.33 to 50.00 mg/dL) and nitric oxide (24.00 to 50.33 mg/dL) due to the uptake of soy protein isolate for a period of 28 days was observed.


Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum ( Syzygium cumini ) jam
  • Article
  • Full-text available

April 2019

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1,524 Reads

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22 Citations

The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). Practical applications Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country.

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Figure 1: Flow diagram of yogurt preparation
Figure 2
Figure 3
Augmenting yogurt quality attributes through hydrocolloidal gums

October 2018

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263 Reads

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20 Citations

Asian-Australasian Journal of Animal Sciences

Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Purposely, yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2-3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion: So, yogurt containing modified gums was found useful in augmenting the product quality and therefore addition of gums is highly recommended for manufacturing yogurt.


Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

October 2018

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82 Reads

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5 Citations

Journal of Food Safety

The objective of this study was to evaluate the stability of Bifidobacterium bifidum in the yoghurt with and without encapsulation. The B. bifidum was encapsulated with 6% sodium alginate concentration (SAC) and 0.8% Carboxymethyl‐Hexanoyl chitosan (CHC) as a single coating and then double‐coated with whey protein concentrate (WPC). After that, yoghurt was prepared with the addition of free and encapsulated probiotic (B. bifidum) along with the starter cultures and studied weekly up to 28th day of storage. Organoleptic analysis also shows higher score in encapsulated probiotic bacteria rather than free. The viable count of probiotic and yoghurt cultures was affected significantly (p < .01) during refrigerated storage of yoghurt and their survivability remained higher (8.81 ± 0.35 to 5.39 ± 0.58 log cfu/ml) in double‐coated encapsulated yoghurt. Encapsulated cells of probiotic culture have shown minimum zone of inhibition compared with free cells, and antibiotic (gentamicin) has shown maximum resistance against Salmonella. Practical applications The present study concludes that probiotics can be used against foodborne pathogens but antibiotic has shown more resistant as compared to probiotic. The most efficient and significant technology for probiotics preservation is encapsulation against unfavorable environmental conditions. So, to improve the physical stability of alginate gels, chitosan coating material enhanced the survival of encapsulated probiotic in the yoghurt. The results of this study can be used at industrial level to claim health benefits of encapsulated probiotics for consumers.

Citations (3)


... The results were in agreement with another study Makanjuola and Alokun (2019) revealed that apple jam with the addition of different percentages of date and orange had TSS range of 43°Brix -51°Brix. According to previous studies, the TSS in strawberry and black-plum jam ranged from 66.12°Brix to 68.8°Brix (Aslam et al., 2019;Khan et al., 2012). ...

Reference:

Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener
Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum ( Syzygium cumini ) jam

... The rheological properties of thickeners and stabilizers play an essential role in the food industry to improve the texture, stability, and viscosity of foods and beverages. They are widely studied in dairy products in order to improve such characteristics, as well as their rheological parameters (Kashaninejad & Razavi, 2019;Monsalve-Atencio et al., 2021;Mudgil et al., 2014;Rafiq et al., 2020). Products, such as guar gum (GG), have remarkable binding properties, and xanthan gum is a biopolysaccharide that has a variable conformational structure depending on the solution temperature; both can interact and form mixtures with high viscosity (Casas et al., 2000;Liu et al., 2022). ...

Augmenting yogurt quality attributes through hydrocolloidal gums

Asian-Australasian Journal of Animal Sciences

... Whey proteins are globular proteins, including β-lactoglobulin and α-lactalbumin. The structure of β-lactoglobulin has several binding sites for hydrophobic ligands such as fatty acids and vitamins [1]. Due to its structural and functional diversity, it can be used as an encapsulation material for different bioactive materials. ...

Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella
  • Citing Article
  • October 2018

Journal of Food Safety