Reconnoitring the impact of different extraction techniques on ginger bioactive moieties extraction, antioxidant characterization and physicochemical properties for their therapeutic effect.

The core directive of current study was to compare the different extraction techniques for their extraction yield of ginger bioactive moieties. Purposely, ultrasonic assisted and supercritical fluid extraction techniques were adapted alongside conventional solvent extraction for comparison. The variables targeted for the extraction process in different modules were time (20, 30, 40 minutes), temperature (30, 40, 50oC), solvent to sample ratio (4:6, 6:4, 8:2), pressure (2000, 3000, 4000 psi) and amplitude (20, 30, 40%). All variables were found to be momentously (P>0.05) effecting the extraction rates. The antioxidant potential of bioactive moieties was evaluated through FRAP, DPPH and ABTS. The outcomes of the optimization process suggested that the total phenolic content and total flavonoids content extracted through 80% ethanol at 50oC for 40 minutes showed maximum antioxidant activity. However, ultrasound assisted extraction, by using 80% ethanol, at 50oC for 40 minutes and at ultrasonic amplitude of 40% exhibited best results. Moreover, supercritical fluid extraction at 50oC for 40 minutes at5000 psi pressure, showed maximum extraction potential. All the extracts gathered through conventional, ultrasound and supercritical techniques were further quantified through HPLC protocols. The statistical interpretation of the results from all the analytical findings revealed highest concentration of polyphenols in supercritical fluids extracts followed by ultrasound and conventional extracts. One best treatment on the basis of superior nutritional profile as depicted by HPLC quantification was selected for the formulation of ginger drink. Physicochemical analysis elucidated momentous upshot on color, pH and acidity with progressive storage period whereas TSS followed a non-significant trend. Moreover, storage interval and treatments significantly affected the antioxidant potential of drinks.

Starch-based environment friendly, edible and antimicrobial films reinforced with medicinal plants.

In the current study, cornstarch-based antimicrobial and edible films were designed using solution-casting methods. The medicinal plants (Acontium heterophyllum, Artemisia annua, and Thymus serpyllum) reinforced the gelatinized solution in different concentrations as fillers. The effect of plant extracts on antimicrobial and antioxidant potential, microstructure, barrier, thermal and mechanical properties of cornstarch-based films (SBFs) was investigated using antimicrobial activity, DPPH free radical scavenging values, scanning electron microscopy, X-ray diffraction, water vapor transmission rate, differential scanning calorimetry, and tensile strength. Likewise, it was depicted that the geometric and crystalline structures of medicinal plants' reinforced films remained the same even after processing. The mechanical tests indicated that the plant extracts effects are associated with reduced elongation, increasing tensile strength, and Young's modulus. Morphological analysis revealed the generation of uniform and the compact surfaces. However, films with 10% concentration of plant extracts have the lowest water vapor permeability values, and emerged better barrier properties. Moreover, these films showed the significant antioxidant potential and antimicrobial activity.

Development of omega-3 rich eggs through dietary flaxseed and bio-evaluation in metabolic syndrome.

An egg is a nutrient-dense food that contains protein, fats, vitamins, and minerals. It is proven that the consumption of eggs influences serum lipid concentration. Therefore, a study was conducted to investigate the effect of normal and omega-3 eggs on serum lipids profiles. Lipids were extracted from egg yolks and analyzed for fatty acids content. The present research is a crossover study design in which 20 participants were recruited randomly, and all subjects received three treatments: no eggs, omega-3 eggs, and normal eggs. However, fasting blood was drawn at baseline and the end of each diet period and analyzed for serum lipids, blood glucose, and insulin level. Omega-3 egg treatment showed reduction in the serum total cholesterol by 16.57 mg/dl (p < .001), triglyceride by 17.48 mg/dl, and increase in HDL cholesterol concentration by 0.48 mg/dl (p < .001) as compared to no-egg. A significant (p < .05) reduction in blood pressure by 8.34/8.67 mm/Hg and insulin level was observed due to omega-3 egg consumption which indicates that omega-3 fatty acids improve insulin sensitivity. On the other hand, regular egg intake elevates serum total cholesterol and triglycerides concentration but decreases blood pressure. It was concluded that omega-3-enriched egg consumption had a positive effect on the serum lipid profile and blood pressure of patients with metabolic syndrome as compared to normal eggs.

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt.

The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.