Characterization of carbonated beverage fortified with chamomile herbal extract.

The current study was planned to provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile herbal extract. After adding flavor and sugar syrup, carbonation was done. Different treatments were prepared (T0, T1, T2, T3, T4, and T5). The antioxidant potential, physiochemical properties, and sensory attributes of beverage were assessed. Results showed that addition of chamomile enhanced the antioxidant and physiochemical properties of beverage. The DPPH activity, total phenolic content, and total flavonoid content were observed as 49.23 ± 0.03 (%), 136.92 ± 0.06 (mg GAE/L), and 1989.47 ± 0.07 (mg QE/L), respectively, among T5 with 12% of chamomile extract. Moreover, the acidity increases from T0 to T5 (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T4 was highest among sensory attributes.

Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions.

The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under simulated gastrointestinal conditions. Specifically, the probiotics were encapsulated using sodium alginate and alginate-soy protein isolate through the internal gelation method, and the obtained probiotics were characterized for various attributes. Both free and encapsulated probiotics were exposed to challenging conditions, including thermal stress, low temperature, and simulated gastrointestinal conditions. Additionally, both types of probiotics were incorporated into mango juice, and their survival was monitored over a 28-day storage period. Following viability under simulated gastrointestinal conditions, the count of free and encapsulated probiotic cells decreased from initial levels of 9.57 log CFU/mL, 9.55 log CFU/mL, and 9.53 log CFU/mL, 9.56 log CFU/mL to final levels of 6.14 log CFU/mL, 8.31 log CFU/mL, and 6.24 log CFU/mL, 8.62 log CFU/mL, respectively. Notably, encapsulated probiotics exhibited a decrease of 1.24 log CFU and 0.94 log CFU, while free cells experienced a reduction of 3.43 log CFU and 6.24 log CFU in mango juice over the storage period. Encapsulated probiotics demonstrated higher viability in mango juice compared to free probiotics throughout the 28-day storage period. These findings suggest that mango juice can be enriched with probiotics to create a health-promoting beverage.

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines.

Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.

Artificial Intelligence and the Gartner Cycle: Time to Introduce in Undergraduate Medical Education.

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Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review.

In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.

Factors associated with millennial nurses' intention to pursue formal leadership roles: a cross-sectional study.

PURPOSE: This study aims to examine the level of intention to pursue formal nursing leadership roles among millennial nurses and to identify the different factors that may play a role in their intentions to pursue such roles. DESIGN/METHODOLOGY/APPROACH: This study used a multi-center, cross-sectional research design. Registered nurses born between 1980 and 2000 (n = 1,377) who worked in 23 acute care hospitals in Oman were included in this study. Data were analyzed using descriptive statistics and multiple linear regression. Data were collected between July 2019 and January 2020. FINDINGS: Nearly 70% of millennial nurses researched their intention for career advancement to assume nursing leadership responsibility. Factors associated with nurses' intention to pursue formal nursing leadership roles were the type of nursing degree held (having a bachelor of science in nursing degree), type of hospital facility affiliation (teaching hospital), previous leadership experience, structural empowerment (access to support, opportunity and resources), work satisfaction and job burnout. ORIGINALITY/VALUE: Millennial nurses, who represent the largest segment of the nursing workforce, have begun assuming nursing management and leadership roles; however, little is known about the factors affecting their intentions to pursue these roles. The findings of this study revealed different factors (both modifiable and nonmodifiable) influencing millennial nurses' intentions to pursue formal leadership roles.

A review on waste valorization, biotechnological utilization, and management of potato.

One of the most popular, cost-effective crops that are consumed globally is the potato. Due to the expanding food crisis, there is an increase in the demand for potato-based agro-food items. At the same time, it is noted that this pathway of ecological pollution from large-scale wastes is challenging to manage. The food sector generates a lot of waste, which can be controlled better via biotechnological methods. The potato industry is one of the industries that generate a large amount of garbage that is harmful to the environment. Several by-products of industrial potato production, such as potato peels (PPs), starch, flakes, and granules, are disposed of despite being rich sources of nutrients and bioactive ingredients. These wastes can subsequently be used in biotechnological processing to produce microbial polysaccharides, yeast cellular biomass, lipids, protein, enzymes, organic acids, and carotenoids as components of the microbial medium. Similarly, food processing based on potatoes uses a lot of water, which is an issue because it pollutes wastewater. The most popular method for reducing trash that is both affordable and environmentally beneficial at the moment is biotechnology. The purpose of this review study is to illustrate the potential of applying biotechnological techniques to tackle the potato waste problem while simultaneously enhancing the economy. By discussing recent breakthroughs as well as current flaws in this method of controlling potato trash, this paper seeks to give a future vision of the justifiable use of biotechnological-based potato waste management and utilization strategies.

Undergraduate research in medical schools in Pakistan: Relevance, Needs, and Importance.

Recent trends in medical education demand practicing physicians to be competent in playing multiple roles. Life-long learning skills underpinned by research & scholarly activity will enable them to play these roles adequately. Therefore, the introduction of structured training in research during early undergraduate years is pivotal. This would enable trainee physicians to develop essential skills; the institutions will grow in terms of visibility & ranking; the trainers and supervisors will be satisfied in terms of research productivity and, most importantly the patients will benefit in terms of improved clinical outcomes.

The influence of nurse managers' authentic leadership style and work environment characteristics on job burnout among emergency nurses.

BACKGROUND: Emergency nurses experience excessive workloads and high job burnout. Limited evidence exists exploring the role of authentic leadership and nurse work environment on job burnout among emergency nurses. OBJECTIVE: To assess the influence of nurse managers' authentic leadership and nurse work environment on job burnout among emergency nurses. METHODS: A cross-sectional study was conducted among 160 emergency nurses working in six hospitals in the Sultanate of Oman. The Maslach Burnout Inventory, Authentic Leadership Questionnaire, and the Practice Environment Scale of the Nursing Work Index were used to assess study variables. RESULTS: Of the 233 distributed surveys, 160 emergency nurses responded resulting in a response rate of 69%. More than two thirds of emergency nurses (72.1%) reported high levels of burnout. Authentic leadership and a favorable work environment were significantly associated with lower job burnout. Nurse managers' transparency (ß = - 0.481, p = 0.031), ethical/moral conduct (ß = - .408, p = 0.043), managerial ability and support (ß = - 0.497, p = 0.018), and adequate staffing and resources (ß = -.068, p = 0.028) were all associated with lower job burnout. CONCLUSIONS: Results suggest the importance of providing effective leadership, adequate support to staff, maintaining optimum staffing and resources, and developing nurse managers' authentic leadership to reduce nurses' job burnout.

Nutritional, biochemical, and clinical applications of carob: A review.

Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.

Nutritional importance and industrial uses of pomegranate peel: A critical review.

Pomegranate (Punica granatum L.), commonly known as a seeded or granular apple, is a delectable fruit eaten worldwide. Pomegranate is one of the healthiest fruits, with a high concentration of phenolic compounds. Large quantities of byproducts, such as seeds and peels, are produced during the pomegranate juice extraction process, which causes disposal problems and environmental contamination. Pomegranate peel (PoP), which accounts for around 30%-40% of the fruit component, is a byproduct of the fruit juice manufacturing industry. PoP is a rich source of polyphenols including phenolic acids, tannins, and flavonoids, especially anthocyanin. These peels offer several functional and nutraceutical qualities owing to their bioactive ingredients, including lowering blood pressure, reducing oxidative stress, lowering cholesterol levels, and restoring heart health. PoPs have a variety of biological effects, including the ability to resist pathogenic microbes effectively, and used as an additive in various food applications. The current review focuses on the PoP's nutritional and practical attributes, as well as their functions as food additives and functional food preparations.

Food grade nanoemulsions: promising delivery systems for functional ingredients.

Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and high surface area are most suited for the development and delivery of functional ingredients. Nano-emulsions systems are suitable for encapsulation, protection, improving bioavailability, and target release of sensitive functional compounds. Nano-emulsions have promising potential for the delivery of nutraceuticals, probiotics, flavors, and colors. Nano-emulsions with active ingredients (antimicrobials) have a key part in ensuring food safety, nutrition, and quality of food. Nanoemulsions can also be used for biodegradable coating, packaging, antimicrobial coating, and quality and shelf life enhancement of different foods. The current review includes an overview of nanotechnology nano-emulsions, materials, techniques for formulation & production of nano-emulsions for food and nutrition. Furthermore, the analytical approaches used for the characterization of nano-emulsions and finally, the applications and limitations of nano-emulsions in the food industry are discussed in detail. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05387-3.

Senna: As immunity boosting herb against Covid-19 and several other diseases.

Introduction: A novel coronavirus outbreak in China (SARS-CoV-2) which began in December 2019, was proven major threat to global health. However, several results from clinical practices indicate that herbal medicine plays an important role in the prevention of COVID-19, which brings new hope for its treatment. The objective of this study is to check the effectivity of senna (Senna alexandrina Mill.) as an immunity-boosting herb against Covid-19 and several other diseases. Method: The literature search was carried out using scientific databases comprising of Scopus, Science Direct, PubMed, Cochrane Library, Science Hub and Google Scholar, up to May 2020, using the following keywords: "senna", "senna makki", "Senna alexandrina", "senna nutrition value", "senna medicinal effect", "vitamins in senna", "mineral in senna", "bioactive compounds in senna", "laxiary components in senna", "senna against diseases", "senna enhance immunity", "covid_19″, "covid_19 symptoms". The authors also obtained data from primary and secondary sources as well. Result: The results of different studies showed that senna was composed of a wide range of immunity-enhancing bioactive components like antioxidants, vitamins, minerals and laxatives. These bioactive components are effective against COVID-19 and other diseases. Conclusion: Senna has medicinal and nutritional effects on the human body and has a key role in boosting immunity to prevent COVID-19 symptoms. Important nutritional components of senna include antioxidants, phytochemicals, vitamins and minerals that aids in reducing the risk of various diseases and also enhances the immune system.

Miso: A traditional nutritious & health-endorsing fermented product.

Consumer demand for fermented foods with a well-balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well-known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.

Effect of Cellulose-Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir.

Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. The viability of free and encapsulated probiotics was also evaluated in kefir during storage. The developed beads presented porous spherical structures with a rough surface. A 1.58 ± 0.02 log CFU/mL, 1.26 ± 0.01 log CFU/mL, and 1.82 ± 0.01 log CFU/mL reduction were noticed for Cl-Ch hybrid cells under simulated gastro-intestinal and thermal conditions, respectively. The encapsulated cells were found to be acidic and thermally resistant compared to the free cells. Similarly, encapsulated probiotics showed better viability in kefir at the end of the storage period compared to free cells. In short, the newly developed Cl-Ch hybrid-based encapsulation has a promising potential for the targeted delivery of probiotics, as career agents, in gastric transit, and in foods.

Nurses' job burnout and its association with work environment, empowerment and psychological stress during COVID-19 pandemic.

AIM: The aim of this study was to assess the influence of perceived work environment, empowerment and psychological stress on job burnout among nurses working at the time of the COVID-19 pandemic. BACKGROUND: Nurses experienced high levels of job burnout during the pandemic, which impacted their mental health and well-being. Studies investigating the influence of work environment, empowerment and stress on burnout during the time of COVID-19 are limited. DESIGN: The study utilized a cross-sectional design. METHODS: Data were collected from 351 nurses in Oman between January and March 2021. The Maslach Burnout Inventory, the Practice Environment Scale of the Nursing Work Index, the Conditions of Work Effectiveness Questionnaire and the Perceived Stress Scale were used to assess study variables. RESULTS: About two-thirds of the nurses (65.6%) reported high levels of job burnout. Nurse managers' ability, leadership and support; staffing and resources adequacy; and nurses' access to support were significant factors associated with a reduced level of burnout. CONCLUSION: Supporting nurses during the crisis, ensuring adequate staffing levels and providing sufficient resources are critical to lower job burnout. Creating a positive and empowered work environment is vital to enhance nurses' retention during the pandemic.

Structural and nutritional portrayal of rye-supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy.

In the present study, four different variants, namely Gp-1, Gp-2, Gp-3, and Gp-4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wheat and rye (100:0; 90:10; 80:20). Furthermore, structural characterization of bread was done using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Results showed that the Gp-2 was more nutritional among the four variants. Furthermore, the spectra of composite flour bread were scanned in the range of 4000-600 cm-1. All the bread samples presented almost similar spectra for major peaks corresponding to wavenumbers in the functional group. The SEM micrographs showed the presence of small and large starch particles with compact structures. Conclusively, rye flour supplementation has a significant impact on the nutritional and structural attributes of the bread.

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review.

Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and ß-galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.

Nutritional and end-use perspectives of sprouted grains: A comprehensive review.

Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.

Biochemical and nutritional profile of maize bran-enriched flour in relation to its end-use quality.

The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)-enriched flour in relation to its end-use product quality. Furthermore, rheological properties of MB-enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB-enriched flour and was characterized for nutritional and textural properties. Results showed that MB-enriched flour having high water absorption and water retaining potential up to 4%-7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water-binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%-7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4-day storage. Conclusively, MB-enriched flour improved nutritional, textural, and sensorial properties of final product.