Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil.

Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.

Susceptibility of poultry associated bacterial pathogens to Momordica charantia fruits and evaluation of in vitro biological properties.

The emerging incidence of antibiotic resistance trait among the bacteria populating poultry presents a devastating public health issue. On the other hand, at present, diabetes and obesity are the most serious public health issues and are increasing subsequently at alarming rate. In view of this, the present in vitro context was aimed to investigate the antibacterial activities of Momordica charantia (M. charantia) fruits extracts against poultry associated Bacillus spp. and to assess further its phytoconstituents, alpha-(α)-glucosidase activities, and anti-obesity properties. The anti-pathogenic attributes of M. charantia fruit extracts were carried out using disc diffusion assay and results showed the pronounced antibacterial trait of ethanolic extract with maximum zone of inhibition of 28.3 ±â€¯1.2 mm against Bacillus licheniformis. The qualitative phytochemical analyses of fruit extracts illustrated the presence of diverse phytoconstituents. The α-glucosidase inhibition assay for the extracts was performed according to the α-glucosidase activity kit. The results depicted the lowest α-glucosidase activity (57.13 ±â€¯2.3 to 18.14 ±â€¯1.3 U/L) in the presence of ethanolic extract at varied concentrations. The anti-obesity potentialities of fruit extracts were demonstrated in terms of porcine pancreatic lipase (PPL type II) activity using p-nitro-phenyl butyrate (p-NPB) as a substrate. The ethanolic extract of M. charantia fruits was observed to exhibit maximum inhibition of pancreatic lipase ranging from 20.12 ±â€¯2.3 to 68.34 ±â€¯1.3% in a dose dependent manner with an IC50 value of 607.6 ±â€¯1.3 µg/mL. FTIR and GC-MS results indicated the presence of distinct compounds in the ethanol extract and major bioactive constituents were found to be Dimethyl sulfone (35.24%), 9-octadecanamide (20.52%), Pentadecanoic acid (6.64%), Lanost-9 (11)-en-18-oic acid, 23-(acetylxyl)-3-(4-bromobenzoyl) oxyl-20-hydroxyl-gamma-lactone (2.6%), and 2,2-sulfonyldiethanol (2.46%). In conclusion, M. charantia fruits could be of great concern in pharmaceutical industries due to its adequate biological properties and may also help in the management of poultry associated bacterial pathogens.