Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters.

The majority of millets are produced in India, particularly pearl millet, which is more nutritious than both wheat and rice. Native to India, the "north-western semi-arid region" produces rabadi, a natural dairy beverage made from cereal and fermented by lactic acid bacteria. The three components of rabadi viz. pearl millet, buttermilk and deionized water were optimized by using Design Expert software trial version13.0.12.0. Rabadi was processed by using the traditional technique i.e., the three components were mixed in sterile conditions and fermented for 4 h at 37 °C and then cooked for 7-8 min at high flame and finally boiled. Parameters such as pH, viscosity, ash, moisture, total solids, antioxidants, total phenols, tannins, suspension stability, titratable acidity, total sugars, and reducing sugars were analysed for all 16 runs predicted by the software. 6.83 g of pearl millet, 42.44 ml of buttermilk, and 50.72 ml of deionized water were predicted to be the best formulation of rabadi, when using the set goal of maximizing the antioxidants, total phenols and minimizing the tannins. FTIR analysis was also carried out, after the final concentration optimization, to confirm the presence of phenolic compounds, antioxidants, carbohydrates, proteins and fatty acids.

A comparative study on comprehensive nutritional profiling of indigenous non-bio-fortified and bio-fortified varieties and bio-fortified hybrids of pearl millets.

Seven indigenous pearl millet varieties, including non-bio-fortified (HC-10 & HC-20) and bio-fortified (Dhanashakti) and bio-fortified hybrids, viz., AHB-1200, HHB-299, HHB-311, and RHB-233, were studied in the present work. There was not any significant difference observed in the crucial anti-nutrients content, i.e., phytate (24.88-32.56 mg/g), tannin (3.07-4.35 mg/g), and oxalate (0.33-0.43 mg/g). Phytochemical content and antioxidant activity showed significantly high (p < 0.05) TPC and FRAP, TFC, and DPPH radical scavenging activity in the HHB 299 and Dhanashakti, respectively. Quantitative analysis of polyphenols by HPLC (first report on these varieties) revealed that HHB-299 has the highest amount of gallic acid. Fatty acid profiling by GC-FID showed that Dhanashakti, AHB-1200, and HHB-299 have rich monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA). Mineral analysis by ICP-OES showed high iron (87.79 and 84.26 mg/kg) and zinc (55.05 and 52.43 mg/kg) content in the HHB-311 and Dhanashakti, respectively. Results of the present study would help facilitate the formulation of various processed functional food products (RTC/RTE) that are currently not reported/unavailable. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05452-x.

Nutritional and health-promoting attributes of millet: current and future perspectives.

Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.

Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides.

Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies.

Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework.

By-products of the meat processing industry which are often discarded as waste are excellent protein substrates for producing bioactive peptides through enzymatic hydrolysis. These peptides have tremendous potential for the development of functional food products but there is scanty information about the regulations on bioactive peptides or products in various parts of the world. This review focuses on the diverse bioactive peptides identified from different meat and meat by-products, their bioactivity and challenges associated in their production as well as factors limiting their effective commercialization. Furthermore, this report provides additional information on the possible toxic peptides formed during production of the bioactive peptides, which enables delineation of associated safety and risk. The regulatory framework in place for bioactive peptide-based foods in different jurisdictions and the future research directions are also discussed. Uniform quality, high cost, poor sensory acceptance, lack of toxicological studies and clinical evidence, paltry stability, and lack of bioavailability data are some of the key challenges hindering commercial advancement of bioactive peptide-based functional foods. Absorption, distribution, metabolism and excretion (ADME) studies in rodents, in vitro genotoxicity, and immunogenicity data could be considered as absolute pre-requisites to ensure safety of bioactive peptides. In the absence of ADME and genotoxicity data, long term usage to evaluate safety is highly warranted. Differences in legislations among countries pose challenge in the international trade of bioactive peptides-based functional foods. Harmonization of regulations could be a way out and hence further research in this area is encouraged.

Health benefits of polyphenols: A concise review.

Plants produce polyphenols, which are considered highly essential functional foods in our diet. They are classified into several groups according to their diverse chemical structures. Flavanoids, lignans, stilbenes, and phenolic acids are the four main families of polyphenols. Several in vivo and in vitro research have been conducted so far to evaluate their health consequences. Polyphenols serve a vital function in the protection of the organism from external stimuli and in eliminating reactive oxygen species (ROS), which are instigators of several illnesses. Polyphenols are present in tea, chocolate, fruits, and vegetables with the potential to positively influence human health. For instance, cocoa flavan-3-ols have been associated with a decreased risk of myocardial infarction, stroke, and diabetes. Polyphenols in the diet also help to improve lipid profiles, blood pressure, insulin resistance, and systemic inflammation. Quercetin, a flavonoid, and resveratrol, a stilbene, have been linked to improved cardiovascular health. Dietary polyphenols potential to elicit therapeutic effects might be attributed, at least in part, to a bidirectional association with the gut microbiome. This is because polyphenols are known to affect the gut microbiome composition in ways that lead to better human health. Specifically, the gut microbiome converts polyphenols into bioactive compounds that have therapeutic effects. In this review, the antioxidant, cytotoxicity, anti-inflammatory, antihypertensive, and anti-diabetic actions of polyphenols are described based on findings from in vivo and in vitro experimental trials. PRACTICAL APPLICATIONS: The non-communicable diseases (NCDs) burden has been increasing worldwide due to the sedentary lifestyle and several other factors such as smoking, junk food, etc. Scientific literature evidence supports the use of plant-based food polyphenols as therapeutic agents that could help to alleviate NCD's burden. Thus, consuming polyphenolic compounds from natural sources could be an effective solution to mitigate NCDs concerns. It is also discussed how natural antioxidants from medicinal plants might help prevent or repair damage caused by free radicals, such as oxidative stress.

Production, Purification, and Potential Health Applications of Edible Seeds' Bioactive Peptides: A Concise Review.

Edible seeds play a significant role in contributing essential nutritional needs and impart several health benefits to improve the quality of human life. Previous literature evidence has confirmed that edible seed proteins, their enzymatic hydrolysates, and bioactive peptides (BAPs) have proven and potential attributes to ameliorate numerous chronic disorders through the modulation of activities of several molecular markers. Edible seed-derived proteins and peptides have gained much interest from researchers worldwide as ingredients to formulate therapeutic functional foods and nutraceuticals. In this review, four main methods are discussed (enzymatic hydrolysis, gastrointestinal digestion, fermentation, and genetic engineering) that are used for the production of BAPs, including their purification and characterization. This article's main aim is to provide current knowledge regarding several health-promoting properties of edible seed BAPs in terms of antihypertensive, anti-cancer, antioxidative, anti-inflammatory, and hypoglycemic activities.

Potential of underutilized millets as Nutri-cereal: an overview.

In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author's have reviewed the potential of millets for their Nutri-cereal qualities.

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview.

Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.