Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.

Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific surface area (Dmean ~ 11.49 µm) and homogenous distribution of oil droplets was noted in egg-based mayonnaise. Rheological behavior depicted shear thinning properties in all types of mayonnaise with low viscosity (1.08 Pa s and 2.29 Pa s) being exhibited by tomato seed oil (TSO) incorporated mayonnaise. Nutritionally, significant increase of 65.5 and 26% in lycopene content while 29 and 34% increase in carotenoid content was noted upon incorporation of TSO in eggless and egg-based mayonnaise. Good storage and oxidative stability were demonstrated by TSO egg-based and eggless mayonnaise in terms of acid value and free fatty acids, also the peroxide value was also found lower than their respective control at the end of storage. Overall, tomato seed oil could be used as a non-conventional source of oil for such food applications owing to its close proximity with other vegetable oils and better nutritional profile like dominance of linoleic fatty acid i.e., 54.23% assayed via gas chromatography. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05771-7.

Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry.

Guava processing industries generate peel and seeds as primary waste fractions. Guava seeds obtained after fruit processing possess untapped potential in the field of food science due to the presence of a diversity of nutritional and bioactive compounds. Along with offering a detailed understanding of the nutritional attributes of guava seeds, the present review comprehensively elaborates on the therapeutic activities of their bioactive compounds, their techno-functional properties, and their other edible and nonedible applications. The limited molecular and biochemical mechanistic studies outlining the antioxidant, immunomodulatory, anticancer, antimicrobial, neuroprotective and antidiabetic activities of guava seeds available in the literature are also extensively discussed in this review. The use of guava seed constituents as food additives and food functional and structural modulators, primarily as fat reducers, emulsifiers, water and oil holding agents, is also conceptually explained. Additional human intervention and molecular mechanistic studies deciphering the effects of guava seeds on various diseases and human health are warranted.

A heuristic model for cephalometric diagnosis of sagittal dysplasia.

OBJECTIVE: To identify the best-suited cephalometric parameter for assessing the sagittal skeletal discrepancy in the Indian population. DESIGN: An in vitro, observational, single-blinded, retrospective study. SETTING: Department of Orthodontics and Dentofacial Orthopaedics. METHODS: A total of 94 lateral cephalograms were used in this study. The study involved one key person and two examiners. The key person collected the radiographs, coded, analysed and classified them into three groups (skeletal classes I, II and III). Subsequently, the coded radiographs were independently analysed by the two examiners. They classified the cases by matching a minimum of 6 out of 11 parameters. On completion of diagnosis by the examiners, the samples were decoded and matched with the original diagnosis given by the key person. The samples in which identification of a particular cephalometric parameter matched the original evaluation as given by the key person was regarded as correctly diagnosed. The number of correctly assessed cases was used to judge the diagnostic performance of all the parameters in all the cases. Cross-validation of the method was performed, and a diagnostic algorithm was developed for diagnosis. RESULTS: ß angle and Pi angle showed a positive predictive value of 1 in both skeletal class I and II cases. ANB angle, W angle and HBN angle showed a positive predictive value of 1 in skeletal class III cases. CONCLUSION: No single cephalometric parameter can independently be used to diagnose sagittal skeletal discrepancy in all cases. However, a conclusive diagnosis on the type of sagittal skeletal malocclusion can be made by using a simple and easy to use diagnostic algorithmic process having a combination of cephalometric parameters.

Effect of ß-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi.

Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with ß-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in ß-glucan concentration, however, values of fat, protein and ash varied non-significantly upon ß-glucan addition in dahi. ß-glucan at 0.5% solids levels, produced low fat dahi with superior quality, less whey separation and good textural properties than the samples containing other levels. Syneresis and viscosity was positively affected with the addition of ß-glucan till 0.5% level and higher concentration caused destabilization of the product. Fortified dahi showed greater firmness and consistent than control dahi sample. The addition of 0.5% level of ß-glucan also imparted significantly better instrumental color values and sensory scores with attractive or natural dahi color when compared to control dahi samples and other dahi samples prepared with different levels of ß-glucan.

Protein engineering and its applications in food industry.

Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice.

Studies were conducted to develop jamun powder supplemented pear juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with pear juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented pear juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear juice supplemented with 4 % jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control pear juice did not vary much from when compared to jamun powder supplemented pear juice. Bioactive components mainly total phenols enhanced (9.24 % higher) with addition of jamun powder in pear juice. Addition of anthocyanins from jamun powder to pear juice upon blending improved antioxidant activity of the final product. Supplemented pear juice had 18.13 % higher antioxidant activity than pear juice without supplementation. Storage period of 6 months resulted in significant (p < 0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented pear juice.