Zulfiqar Ahmad’s research while affiliated with Islamia University of Bahawalpur and other places

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 of different ingredients into food products. Food industries are interested in the preparation of natural polymer-based nanoemulsions to prepare clean label products. A variety of polymers such as soya lecithin, WPI, GA, and modified starches have been used to fabricate nanoemulsion-based delivery systems for nutraceuticals and micronutrients. Hence, nanoemulsion-fortified food products have received great attention due to consumer demand for safer and healthier food products. Additionally, nanoemulsions can be used for the texture modification of food products and encapsulation as well as delivery of antimicrobial agents. The main challenge for the preparation of nanoemulsions is the selection of appropriate ingredients.

Inferior product developmental characteristics, high yield losses and low consumer acceptability cause hefty monitory losses to the broiler meat processing industry. This study, therefore, investigated the approach of nutritional intervention to combat these concerns. Breast meat samples were obtained from the broilers given zinc (Zn from ZnSO 4) supplements (T0, T1, T2, and T3 @ 0, 10, 20 and 40 ppm, respectively of finisher diet from 21 to 42 days). Initially, the pH, expressible moisture (EM), water-holding capacity (WHC), instrumental color, drip loss (DL) and cook loss (CL) were measured. Afterward, the effect of processing (25°C, thermal treatment for 15 min, refrigeration for 3 d, and pressure treatment of 196 N for 15 min) was evaluated. The significantly (p<0.05) lowest EM, but highest (p<0.05) WHC of T3 samples depicted raw meat processing quality improvement. Moreover, dietary incorporation of 40 ppm Zn resulted in a significant (p<0.05) decline (1.88%) in DL as compared to the control that illustrated remarkable raw meat yield improvement. Similarly, the reduction (p<0.05) of CL of T3 samples increased the industrial profitability by reducing processing yield losses. Furthermore, non-significant changes (p>0.05) in ash, moisture and crude proteins indicated retention of nutritional and market value of the broiler breast. The raw meat samples were not PSE (L* was 52.43±1.6). Thermal processing increased lightness and chroma but decreased redness and hue angle. Furthermore, the 80°C treatment significantly increased product doneness and sensory scores. Finally, the correlation analysis showed that industrial, as well as consumer acceptability were influenced by dietary Zn through moderating roles of pH and WHC.

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g^–1 in treatment T₂ followed by 75.68 ± 2.95 mg GAE 100 g^–1 in T₁ and 61.70 ± 2.41 mg GAE 100 g^–1 in T₀. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

Purpose Innovative health-promoting approaches of the era have verified phytoceutics as one of the prime therapeutic tools to alleviate numerous health-related ailments. The purpose of this paper is to probe the nutraceutic potential of ginger flowers and leaves against hyperglycemia. Design/methodology/approach The aqueous extracts of ginger flowers and leaves were observed on Sprague Dawley rats for 8 weeks. Two parallel studies were carried out based on dietary regimes: control and hyperglycemic diets. At the end of the experimental modus, the overnight fed rats were killed to determine the concentration of glucose and insulin in serum. The insulin resistance and insulin secretions were also calculated by formulae by considering fasting glucose and fasting insulin concentrations. Furthermore, the feed and drink intakes, body weight gain and hematological analysis were also carried out. Findings In streptozotocin-induced hyperglycemic rats, the ginger flowers extract depicted 5.62% reduction; however, ginger leaves extract reduced the glucose concentration up to 7.11% ( p = 0.001). Similarly, ginger flowers extract uplifted the insulin concentration up to 3.07%, while, by ginger leaves extract, the insulin value increased to 4.11% ( p = 0.002). For the insulin resistance, the ginger flower showed 5.32% decrease; however, the insulin resistance was reduced to 6.48% by ginger leaves ( p = 0.014). Moreover, the insulin secretion increased to 18.9% by flower extract and 21.8% by ginger leave extract ( p = 0.001). The feed intake and body weight gain increased momentously by the addition of ginger flowers and leaves; however, the drink intake and hematological analysis remained non-significant by the addition of ginger parts. Originality/value Conclusively, it was revealed that leaves have more hypoglycemic potential as compared to flowers.

Background In the present era, the attention of nutritionist diverted towards the bioactive entities present in natural sources owing to the presence of health boosting perspectives against lifestyle related disarrays. Methods In this context, different parts of ginger crop i.e. rhizome, leaves and flower of variety Suravi (ID no. 008) were used for the preparation of ginger extracts with 50% methanol, 50% ethanol and water via rotatory shaker for 45 min. After that, different phytochemical analysis and in vitro analyses were carried out to determine the antioxidant potential of these extracts. Lastly, the best selected extracts from each part was quantified through HPLC. Results The results of current investigated indicated that ethanol extract proved to have maximum quantity of phytoceutics as compared to methanol and water. The maximum TPC, flavonoids, flavonols, DPPH assay, antioxidant activity, FRAP assay, ABTS assay and metal chelating potential was observed in ginger leaves as 780.56 ± 32.78 GAE/100 g, 253.56 ± 10.65 mg/100 g, 49.54 ± 1.74 mg/100 g, 75.54 ± 3.17%, 77.88 ± 3.27%, 105.72 ± 4.44 μmole TE/g, 118.43 ± 4.97 μmole TE/g and 35.16 ± 1.48%, respectively followed by ginger flowers and ginger rhizome. The lowest antioxidant activity was estimated in ginger rhizome. On the basis of phytochemical profiling and in vitro analyses, ethanol extracts of ginger flowers, leaves and rhizome were selected for the quantification through HPLC. Conclusion The findings proved that maximum 6-gingerol was present in ginger leaves (4.9 mg/g) tackled by ginger flowers (2.87 mg/g) and ginger rhizome (1.03 mg/g).

Since high-temperature cooking (>95 °C) deteriorates duck meat quality, a lower temperature (70 °C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 °C) or HPP with heating (P + H) for 10 or 20 min. These were compared with a Cooked-control (80 °C at 0.1 MPa). Compared with Control, the P + H method resulted in improved meat color (p < 0.05). Low-field NMR indicated that P + H contributed to protonation due to inward shift of proton equilibrium. Moreover, P + H significantly decreased MDA equivalents (TBARS) and carbonyl contents, but increased sulfhydryl contents. The protonation under P + H produced an antioxidant-like effect due to strengthening of H-bonds and recycling of thiols. PCA revealed that changes in proton relaxation of P + H samples affected extents of lipid and protein oxidation, hence influenced product color and texture. This P + H method exhibited potential as a minimal thermal processing method for duck meat, with enhanced product quality and 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.