Beetroot as a novel ingredient for its versatile food applications.

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.

Kaempferol: A flavonoid with wider biological activities and its applications.

Kaempferol and its derivatives are naturally occurring phytochemicals with promising bioactivities. This flavonol can reduce the lipid oxidation in the human body, prevent the organs and cell structure from deterioration and protect their functional integrity. This review has extensively highlighted the antioxidant, antimicrobial, anticancer, neuroprotective, and hepatoprotective activity of kaempferol. However, poor water solubility and low bioavailability of kaempferol greatly limit its applications. The utilization of advanced delivery systems can improve its stability, efficacy, and bioavailability. This is the first review that aimed to comprehensively collate some of the vital information published on biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicological potential of kaempferol. Besides, it provides insights into the future direction on the improvement of bioavailability of kaempferol for wide applications.

Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods.

Barnyard millet (Echinochloa species) has received appreciable attention for its susceptibility to biotic and abiotic stresses, multiple harvests in a year and rich in micronutrients, fibers and phytochemicals. It is believed that the consumption of barnyard millet can possess various health benefits against diabetes, cardiovascular diseases, obesity, skin problems, cancer and celiac disease. The flour of barnyard millet is gluten-free and can be incorporated into the diet of celiac and diabetic patients. Considering the nutritional value of millet, various millet-based food products like bread, snack, baby foods, millet wine, porridge, fast foods and millet nutrition powder can be prepared. Future research and developments on barnyard millet and its products may help cope with various diseases known to humans. This paper discusses barnyard millet's nutritional and health benefits as whole grain and its value-added products. The paper also provides insights into the processing of barnyard millet and its effect on the functional properties and, future uses of barnyard millet in the field food industry as ready-to-cook and ready-to-eat products as well as in industrial uses, acting as a potential future crop contributing to food and nutritional security.

Multivariate analysis of chemometric based aroma dynamics in small cardamom (Elettaria cardamomum Maton) during drying.

The aroma compositions and essential oil contents extracted from small cardamom (Elettaria cardamomum Maton) dried at three temperatures using a hot air convective dryer was studied by chromatographic methods. The major compounds in the dried samples were 1,8-cineole (7.23-11.76%) and α-Terpinyl acetate (61.65-68.19%) that were responsible for the specific aroma. The extracted essential oil was found to be majorly composed of alkenes (33-42%), alcohols (18-30%) and esters (18-22%) with acids, alkyls and ketones. The changes in esters and alcohols with drying time were more significant (p < 0.05) than acids, alkenes and aldehydes at all three temperatures. The data were analysed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis. The analyses indicated that the compounds varied significantly (p < 0.05) with drying temperatures. The PCA revealed that there was overall 66.47, 75.96 and 78.25% cumulative data variance among the constituents of essential oils of cardamom samples dried at 40, 50 and 60 °C respectively. The samples showed a significant (p < 0.05) reduction in aroma constituents after 26, 18 and 16 h of drying at 40, 50 and 60 °C respectively. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05560-8.

Methods for in vitro modeling of glioma invasion: Choosing tools to meet the need.

Widespread tumor cell invasion is a fundamental property of diffuse gliomas and is ultimately responsible for their poor prognosis. A greater understanding of basic mechanisms underlying glioma invasion is needed to provide insights into therapies that could potentially counteract them. While none of the currently available in vitro models can fully recapitulate the complex interactions of glioma cells within the brain tumor microenvironment, if chosen and developed appropriately, these models can provide controlled experimental settings to study molecular and cellular phenomena that are challenging or impossible to model in vivo. Therefore, selecting the most appropriate in vitro model, together with its inherent advantages and limitations, for specific hypotheses and experimental questions achieves primary significance. In this review, we describe and discuss commonly used methods for modeling and studying glioma invasion in vitro, including platforms, matrices, cell culture, and visualization techniques, so that choices for experimental approach are informed and optimal.

Genotypic background of the recipient plant is crucial for conferring RB gene mediated late blight resistance in potato.

BACKGROUND: Late blight, caused by oomycetes pathogen Phytophthora infestans (Mont.) de Bary, is the most devastating potato disease in the world. RB gene from Solanum bulbocastanum has been shown to impart broad spectrum resistance against P. infestans races. In this study Katahdin transgenic event SP951 was used as male parent to cross with the popular Indian potato cultivars viz., Kufri Bahar (KB) and Kufri Jyoti (KJ) to enhance the late blight resistance. RESULTS: Populations of 271 F1seedlings from the crosses KB × SP951 (87) and KJ × SP951 (184) were screened for inheritance of RB transgene through PCR and bioassay. Disease response based on AUDPC of different hybrid lines varied from immunity to complete susceptibility. High degree of resistance (<25% infection) was observed in KJ × SP951 derived seedlings (85.2%), whereas level of resistance in KB × SP951 (36.4% infection) derived seedlings was of low order. CONCLUSION: This study provides valuable genetic materials for development of potentially durable late blight resistant potato varieties. Besides, it also corroborates the fact that efficacy of R gene is not solely dependent on its presence in the variety but largely depends on the genetic background of the recipient genotype.

Predictive modelling for shelf life determination of nutricereal based fermented baby food.

A shelf life model based on storage temperatures was developed for a nutricereal based fermented baby food formulation. The formulated baby food samples were packaged and stored at 10, 25, 37 and 45 °C for a test storage period of 180 days. A shelf life study was conducted using consumer and semi-trained panels, along with chemical analysis (moisture and acidity). The chemical parameters (moisture and titratable acidity) were found inadequate in determining the shelf life of the formulated product. Weibull hazard analysis was used to determine the shelf life of the product based on sensory evaluation. Considering 25 and 50 % rejection probability, the shelf life of the baby food formulation was predicted to be 98 and 322 days, 84 and 271 days, 71 and 221 days and 58 and 171 days for the samples stored at 10, 25, 37 and 45 °C, respectively. A shelf life equation was proposed using the rejection times obtained from the consumer study. Finally, the formulated baby food samples were subjected to microbial analysis for the predicted shelf life period and were found microbiologically safe for consumption during the storage period of 360 days.

Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food.

Cereal blends containing pearl millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and oat (Avena sativa) in different ratios were processed (roasted and germinated) and also used as unprocessed flours followed by fermentation with Lactobacillus sp. (Lactobacillus casei and Lactobacillus plantarum). They were screened for total phenolic content (TPC), phytic acid content (PAC) and free radical scavenging activity (FRSA). A formulation with the highest TPC, FRSA and the lowest PAC was selected to optimize a nutricereal based fermented baby food containing selected fermented cereal blends (FCB), rice-corn cooked flour (RCF), whole milk powder (WMP), whey protein concentrate (WPC) and sugar. The optimized baby food formulation contained 37.41 g 100 g(-1) FCB, 9.75 g 100 g(-1) RCF, 27.84 g 100 g(-1) WMP, 5 g 100 g(-1) WPC and 20 g 100 g(-1) sugar. It had high protein, vitamin, minerals, as well as good quantity of carbohydrates and fat, to fulfil the nutritional needs of preschool children of age 1-3 years. The nutricereal based fermented baby food showed high water absorption capacity, dispersibility, wettability and flowability indicating good reconstitution properties.

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties.

Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N2, 98 % CO2 and 50 % N2: 50 % CO2). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N2: 50 % CO2and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days.

Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties.

Thermally processed, ready-to consume dhal with natural sensory attributes was developed. Product optimization was done using two variables, retort process time and ratio of water to dhal. Dhal were packed in retortable pouches and processed in a stationary air-steam retort. The product was characterized by a short lag period for the heating curve, j h (0.52-0.64), small heating rate index, f h (3.9-6.5 min) and a short lag factor for the cooling curve, j c (0.53-0.73) implying essentially convective heating regime. The total process time (B') was 11.56-40.25 min for F o value of 2.30-27.30 min. Process time of 25 min at 121 °C and ratio of water to dhal of 2.5 yielded a product that was microbiologically safe as well as sensorily acceptable. During storage, chemical parameters like thiobarbituric acid and free fatty acid increased, while pH decreased with concomitant decrease in sensory scores. Textural properties like, consistency, cohesiveness and index of viscosity underwent a significant (P < 0.05) increase during the storage.

Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses).

In the present work Lactobacillus delbrueckii was used to utilize agro-industrial byproduct (cane molasses) for lactic acid production under submerged fermentation process. Screening of LAB was done by Fourier transform infra red spectroscopy (FTIR). Effect of different amino acids (DL-Phenylalanine, L-Lysine and DL-Aspartic acid) on the fermentation process was done by high performance liquid chromatography (HPLC). Central composite rotatable design (CCRD) was used to optimize the levels of three parameters viz. tween 80, amino acid and cane molasses concentration during fermentative production of lactic acid. Under optimum condition lactic acid production was enhanced from 55.89 g/L to 84.50 g/L. Further, validation showed 81.50 g/L lactic acid production. Scale up was done on 7.5 L fermentor. Productivity was found to be 3.40 g/L/h which was higher than previous studies with reduced fermentation time from 24 h to 12 h. Further characterization of lactic acid was done by FTIR.

A Combined LC-MS and Immunoassay Approach to Characterize Preservative-Induced Destabilization of Human Papillomavirus Virus-like Particles Adsorbed to an Aluminum-Salt Adjuvant.

During the multi-dose formulation development of recombinant vaccine candidates, protein antigens can be destabilized by antimicrobial preservatives (APs). The degradation mechanisms are often poorly understood since available analytical tools are limited due to low protein concentrations and the presence of adjuvants. In this work, we evaluate different analytical approaches to monitor the structural integrity of HPV16 VLPs adsorbed to Alhydrogel™ (AH) in the presence and absence of APs (i.e., destabilizing m-cresol, MC, or non-destabilizing chlorobutanol, CB) under accelerated conditions (pH 7.4, 50 °C). First, in vitro potency losses displayed only modest correlations with the results from two commonly used methods of protein analysis (SDS-PAGE, DSC). Next, results from two alternative analytical approaches provided a better understanding of physicochemical events occurring under these same conditions: (1) competitive ELISA immunoassays with a panel of mAbs against conformational and linear epitopes on HPV16 VLPs and (2) LC-MS peptide mapping to evaluate the accessibility/redox state of the 12 cysteine residues within each L1 protein comprising the HPV16 VLP (i.e., with 360 L1 proteins per VLP, there are 4320 Cys residues per VLP). These methods expand the limited analytical toolset currently available to characterize AH-adsorbed antigens and provide additional insights into the molecular mechanism(s) of AP-induced destabilization of vaccine antigens.

Trends in millet and pseudomillet proteins - Characterization, processing and food applications.

Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.

Untapped potential of non-conventional rubus species: bioactivity, nutrition, and livelihood opportunities.

Rubus species holds promise as a valuable source of polyphenols and bioactive compounds, offering significant potential as functional food ingredients with both nutraceutical and pharmaceutical benefits. However, many edible species within this genus remain under-explored and their importance is largely unrecognized. This review aims to provide an overview of the nutritional and bioactive components of both explored and under-explored Rubus species, highlighting their potential health advantages, value addition, and recent advancements. The economic exploitation of Rubus is currently limited to a few cultivated species, while numerous non-conventional and wild edible species are overlooked. Recognizing the economic and nutritional significance of exploited Rubus species, it is imperative to explore the untapped potential of these underutilized plants. By doing so, these species can be preserved from endangerment and contribute to nutritional and livelihood security for communities having access to them. This review emphasizes the importance of understanding the exceptional characteristics of Rubus species as "superfoods" and encourages the promotion and cultivation of these unexplored species. By expanding the cultivation and utilization of under-explored Rubus species, we can unlock their full potential and support sustainable nutritional and economic benefits.

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective.

The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.

Multi-dose Formulation Development for a Quadrivalent Human Papillomavirus Virus-Like Particle-Based Vaccine: Part II- Real-time and Accelerated Stability Studies.

This work describes Part 2 of multi-dose formulation development of a Human Papillomavirus (HPV) Virus-Like Particle (VLP) based vaccine (see Part 1 in companion paper). Storage stability studies with candidate multi-dose formulations containing individual or combinations of seven different antimicrobial preservatives (APs) were performed with quadrivalent HPV VLP (6, 11, 16, 18) antigens adsorbed to aluminum-salt adjuvant (Alhydrogel®). Real-time (up to two years, 2-8°C) and accelerated (months at 25 and 40°C) stability studies identified eight lead candidates as measured by antigen stability (competitive ELISA employing conformational serotype-specific mAbs), antimicrobial effectiveness (modified European Pharmacopeia assay), total protein content (SDS-PAGE), and AP concentration (RP-UHPLC). The AH-adsorbed HPV18 VLP component was most sensitive to AP-induced destabilization. Optimal quadrivalent antigen storage stability while maintaining antimicrobial effectiveness was observed with 2-phenoxyethanol, benzyl alcohol, chlorobutanol, and 2-phenoxyethanol + benzyl alcohol combination. Interestingly, for single-AP containing multi-dose formulations, this rank-ordering of storage stability did not correlate with previously reported biophysical measurements of AP-induced antigen destabilization. Moreover, other APs (e.g., m-cresol, phenol, parabens) described by others for inclusion in multi-dose HPV VLP formulations showed suboptimal stability. These results suggest that each HPV VLP vaccine candidate (e.g., different serotypes, expression systems, processes, adjuvants) will require customized multi-dose formulation development.

Multi-Dose Formulation Development for a Quadrivalent Human Papillomavirus Virus-Like Particle-Based Vaccine: Part I - Screening of Preservative Combinations.

The development of multi-dose, subunit vaccine formulations can be challenging since antimicrobial preservatives (APs) often destabilize protein antigens. In this work, we evaluated Human Papillomavirus (HPV) Virus-Like Particles (VLPs) to determine if combining different APs used in approved parenteral products, each at lower concentrations than used alone, would maintain both antimicrobial effectiveness and antigen stability. To identify promising AP combinations, two different screening strategies were utilized: (1) empirical one-factor-at-a-time (OFAT) and (2) statistical design-of-experiments (DOE). Seven different APs were employed to screen for two- and three-AP combinations using high-throughput methods for antimicrobial effectiveness (i.e., microbial growth inhibition assay and a modified European Pharmacopeia method) and antigen stability (i.e., serotype-specific mAb binding to conformational epitopes of HPV6, 11, 16 VLPs by ELISA). The OFAT and DOE approaches were complementary, such that initial OFAT results (and associated lessons learned) were subsequently employed to optimize the combinations using DOE. Additional validation experiments confirmed the final selection of top AP-combinations predicted by DOE modeling. Overall, 20 candidate multi-dose formulations containing two- or three-AP combinations were down-selected. As described in Part 2 (companion paper), long-term storage stability profiles of aluminum-adjuvanted, quadrivalent HPV VLP formulations containing these lead candidate AP combinations are compared to single APs.

Genomic basis of a polyagglutinating isolate of Neisseria meningitidis.

Containment strategies for outbreaks of invasive Neisseria meningitidis disease are informed by serogroup assays that characterize the polysaccharide capsule. We sought to uncover the genomic basis of conflicting serogroup assay results for an isolate (M16917) from a patient with acute meningococcal disease. To this end, we characterized the complete genome sequence of the M16917 isolate and performed a variety of comparative sequence analyses against N. meningitidis reference genome sequences of known serogroups. Multilocus sequence typing and whole-genome sequence comparison revealed that M16917 is a member of the ST-11 sequence group, which is most often associated with serogroup C. However, sequence similarity comparisons and phylogenetic analysis showed that the serogroup diagnostic capsule polymerase gene (synD) of M16917 belongs to serogroup B. These results suggest that a capsule-switching event occurred based on homologous recombination at or around the capsule locus of M16917. Detailed analysis of this locus uncovered the locations of recombination breakpoints in the M16917 genome sequence, which led to the introduction of an ∼2-kb serogroup B sequence cassette into the serogroup C genomic background. Since there is no currently available vaccine for serogroup B strains of N. meningitidis, this kind capsule-switching event could have public health relevance as a vaccine escape mutant.

Biotransformation of Acetamide to Acetohydroxamic Acid at Bench Scale Using Acyl Transferase Activity of Amidase of Geobacillus pallidus BTP-5x MTCC 9225.

The bioprocess employing acyl transferase activity of intracellular amidase of Geobacillus pallidus BTP-5x MTCC 9225 was harnessed for the synthesis of pharmaceutically important acetohydroxamic acid. G. pallidus BTP-5x exhibited highest acyl transferase activity with acetamide: hydroxylamine in ratio of 1:5 in 0.1 M NaH2PO4/Na2HPO4 buffer (pH 7.5) at 65°C. In one liter fed-batch reaction containing 1:5 ratio of two substrates total of eight feedings of 0.05 M/20 min of acetamide were made and it was found that maximum acetohydroxamic production was achieved at 3:5 ratios of substrate and cosubstrate. In 1 l bench scale batch reaction containing 0.3 M acetamide, 0.5 M hydroxylamine in 0.1 M NaH2PO4/Na2HPO4 buffer (pH 7.5, 50°C, 400 rpm) and 0.5 mg/ml (dry cell weight) of whole cells of G. pallidus BTP-5x (as biocatalyst) resulted in an yield of 0.28 M of acetohydroxamic acid after 20 min reaction time at 50°C. The acetamide bioconversion rate was 90-95% (mol mol(-1)) and 51 g powder containing 40% (w/w) acetohydroxamic acid was recovered after lyophilization.

Ultrasound-assisted modification of gelation properties of proteins: A review.

Protein gels have diverse applications in the food, pharmaceutical, and cosmetic sectors due to their affordability, biodegradability, and edibility. However, the inherent properties of some native proteins have a few drawbacks that have to be tailored to meet the needs of specific functions as the food ingredients. The protein gelation properties mainly depend on the protein molecular structure, primarily the folding and unfolding of secondary structural elements (α-helix and ß-sheets) with distinctive functions. In the past, a great amount of work (thermal, chemical, and enzymatic methods) has been carried out to enhance the gelation and functional properties of proteins. Recently, the traditional methods have been replaced with non-thermal physical methods that enhance the properties for better applications. One such approach is the use of ultrasonic technology as a low-cost green technology to modify the molecular orientation attributed to the native chemistry and functionality of that proteins. Ultrasonic technology is important in food systems and can be effectively used as an alternative method to improve the protein gelling characteristics to form high-quality gels. This article is aimed to comprehensively collate some of the vital information published on the mechanism of protein gelation by ultrasonication and review the effects of ultrasound-assisted extraction and treatments on gelation properties of different proteins. The enhanced gelation properties by the ultrasound application open a new stage of technology that enables the proteins for better utilization in the food processing sector.