A critical review on Moringa oleifera: current status, physicochemical attributes, and food industrial applications.

Phytomedicine as an alternative to conventional medications which become more interested for researcher. Moringa Oleifera (M. Oleifera) has been used for centuries to cure a range of illnesses. M. Oleifera, commonly known as the miracle tree, ben oil tree, and drumstick tree, is a Moringaceae family plant whose latin name is Moringa oleifera Lam. It has a high concentration of macro and micronutrients, as well as other bioactive components, all of which are necessary for the body's correct function and the prevention of different disorders. The plant's leaves, seeds, and blooms are all edible and offer a variety of medicinal benefits. Moringa is used to treat diabetes, bacterial, viral, and fungal infections, inflammation, heart disease, cancer, and joint pain. Numerous studies of Moringa oleifera have emphasised its phytochemical components, future possibilities, and usefulness in a variety of domains, including ethnomedicine, whereas this review is a collection of previous discoveries and an update on all previous work.

Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation.

BACKGROUND: An increasing incidence of metabolic disorders emphasizes the need to explore natural treatments. Spirulina, a microalga with a rich nutrient profile, offers a promising solution for obesity, diabetes, and inflammation. This study provides a meticulous analysis of spirulina powder, evaluating its physicochemical attributes and technofunctional properties through the use of advanced analytical techniques. RESULTS: Spirulina powder demonstrated strong flowability, substantial water and oil absorption capacity, and moderate foaming characteristics. The ethanolic extract of spirulina was found to be a repository of phenolic (6.93 mg GAE/g) and flavonoid (7.17 mg QE/g) compounds, manifesting considerable antioxidant activity with a 58.49 g kg-1 inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The extract also exhibited pronounced inhibitory effects on lipase and amylase enzymes, with inhibition percentages of 72.05 g kg-1 and 70.28 g kg-1, respectively, and displayed a glucose retention capacity of 1.28 mg dL-1 (68.52 g kg-1) in a dialysis membrane assay. These results suggest its efficacy in modulating obesity and glycemic control. The powder also showed a potent anti-inflammatory response by mitigating protein denaturation. CONCLUSION: Spirulina powder is a potent natural agent with multiple health benefits, meriting its incorporation into functional foods. It could be suitable for application in the food industry, offering a natural strategy to combat metabolic diseases. This research adds to the scientific literature on spirulina, paving the way for future research into its utilization. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Vitamin B12: prevention of human beings from lethal diseases and its food application.

Vitamin B12, a water-soluble essential micronutrient, plays a pivotal role in numerous physiological processes in the human body. This review meticulously examines the structural complexity and the diverse mechanisms through which vitamin B12 exerts its preventive effects against a spectrum of health conditions, including pernicious anaemia, neurological disorders, obesity, diabetes, dyslipidaemia and complications in foetal development. The selection of articles for this review was conducted through a systematic search across multiple scientific databases, including PubMed, Scopus and Web of Science. Criteria for inclusion encompassed relevance to the biochemical impact of vitamin B12 on health, peer-reviewed status and publication within the last decade. Exclusion criteria were non-English articles and studies lacking empirical evidence. This stringent selection process ensured a comprehensive analysis of vitamin B12's multifaceted impact on health, covering its structure, bioavailable forms and mechanisms of action. Clinical studies highlighting its therapeutic potential, applications in food fortification and other utilizations are also discussed, underscoring the nutrient's versatility. This synthesis aims to provide a clear understanding of the integral role of vitamin B12 in maintaining human health and its potential in clinical and nutritional applications. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A sustainable approach to prepare green synthesis of copper nanoparticles of Bauhinia variegata & Saussurea lappa: Unveiling in-vitro anti-obesity applications.

Nanoparticles have different shapes and sizes between the range of 1-100 nm, which show advantages for stabilizing compounds, higher carrier capacity, and lower costs. Metal nanoparticles such as copper, gold, silver, and zinc are favorable components for various applications due to their interesting properties. In the present study, nanoparticles were synthesized by reduction with flower extracts of Bauhinia variegate & Saussurea lappa that were used to stabilize the copper nanoparticles. Furthermore, the characterization of plants synthesized copper nanoparticles was carried out through UV-visible dynamic light scattering. Additionally, morphological characterization of nanoparticles was confirmed by scanning electron microscopy and energy dispersive X-ray spectroscopy confirmed the elemental composition of copper nanoparticles. Powder X-ray diffraction was conducted for the analysis of crystallinity, purity, and crystal size of plant-synthesized copper nanoparticles. The average particle size was evaluated and exhibited the particle size at the peak of 8.721 nm and 98.03 nm for flower extracts of Bauhinia variegate & Saussurea lappa copper nanoparticles. The Fourier Transform Infrared spectrum was taken to scrutinize the various functional groups that were responsible for the reduction of the copper ions. The antimicrobial results against the bacterial strains with the positive test results of the zone of inhibition were for Bauhinia variegate (17 mm, 18 mm, 19 mm, and 18 mm) and Saussurea lappa (17 mm, 19 mm, 18 mm, and 18 mm) respectively for plants synthesized copper nanoparticles against the Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia and Pseudomonas aeruginosa. Lipase inhibition assay and Amylase inhibition assay with different concentrations (20 µg/mL to 100 µg/mL) for Bauhinia variegate & Saussurea lappa (12.34 %-59.67 % and 10.50 %-47.01 %) and (34.52 %-89.02 % and 22.34 %-56.45 %) confirmed the anti-obesity and anti-diabetic activities of plants extract synthesized copper nanoparticles.

A review on the frying process: Methods, models and their mechanism and application in the food industry.

Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.

Intussusception in Peutz-Jeghers Syndrome: Management of Unusual Acute Abdominal Presentation.

Peutz-Jeghers syndrome (PJS) is an autosomal dominant familial hamartomatous polyposis syndrome characterized by multiple gastrointestinal hamartomatous polyps and mucocutaneous melanin pigmentation. We report two cases, with no family history, presenting as emergency, one with perforation peritonitis due to spontaneous bowel disruption and another with bowel gangrene due to severe bowel congestion secondary to intussusception. Histological examination showed features of hamartomatous polyposis; other clinical features in these patients were suggestive of the diagnosis of Peutz-Jeghers syndrome. Given the multitude of carcinoma that these patients are susceptible to, aggressive screening protocols are recommended. Close monitoring and follow-up are essential in PJS patients for the prevention of potential complications, early detection of related malignancies due their increased risk for both intestinal and extraintestinal malignancies.