Brassica-derived isothiocyanates as anticancer therapeutic agents and their nanodelivery.

The isothiocyanates (ITCs) derived from the precursor glucosinolate molecules present in Brassica vegetables are bioactive organo-sulfur compounds with numerous pharmacologically important properties such as antioxidant, antiinflammatory, antimicrobial, and anticancer. Over the years, ITCs have been the focus of several research investigations associated with cancer treatment. Due to their potent chemo-preventive action, ITCs have been considered to be promising therapeutics for cancer therapy in place of the already existing conventional anticancer drugs. However, their wide spread use at the clinical stage is greatly restricted due to several factors such as low solubility in an aqueous medium, low bioavailability, low stability, and hormetic effect. To overcome these hindrances, nanotechnology can be exploited to develop nano-scale delivery systems that have the potential to enhance stability, and bioavailability and minimize the hermetic effect of ITCs.

Protein and polysaccharide based encapsulation of ginger oleoresin: impact of wall materials on powder stability, release rate and antimicrobial characteristics.

Ginger oleoresin is widely used as a flavouring agent in many foods. But its bioactive components are unstable as being sensitive to heat, humidity and light. Hence this study proposes the encapsulation of ginger oleoresin in order to protect it and regulate its release in the gastrointestinal system via spray drying utilising whey protein isolate (WPI) and gum Acacia (GA) as wall materials. The feed emulsions used were characterised for emulsion stability, viscosity, droplet size and thermal properties. The GA microcapsules had a substantially greater mean particle diameter (1980 nm) than WPI microcapsules (1563 nm). The WPI microcapsules retained high content of 6-and 8-gingerol (89.57 and 12.54 mg g-1) compared to GA. The WPI microcapsules showed the largest mean inhibition zone with diameter of 16.64 mm against Escherichia coli and 22.68 mm against Staphylococcus aureus making them most effective in preventing the growth of test bacteria. Both WPI and GA microcapsules exhibited zeta potential value in the range of (-21.09 to -27.35 mV) indicating excellent colloidal stability. The highest concentration of antioxidant activity (73.33 %) and total phenols (33.92 mg g-1) was retained by WPI microcapsules in intestinal juice which ensures intestinal regulatory release.

Effect of excipient wall materials on the development of ginger oleoresin microcapsules: assessing the physicochemical, antioxidant and structural properties.

BACKGROUND: Ginger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microencapsulation. The goal of this research was to evaluate how different wall materials affect the properties of microencapsulated ginger oleoresin powder. RESULTS: Ginger oleoresin microcapsules were developed through spray drying technique using gum acacia (GA) and whey protein isolate (WPI) as wall materials. The characteristics of the obtained powder, including water activity, wettability and encapsulation efficiency, were evaluated, corresponded to values of 0.20, 90.54 s and 84.15% for whey protein isolate-based ginger oleoresin powder. Whey protein isolate microcapsules also exhibited higher phenolic content (27.26 mg gallic acid equivalents g-1 ), total flavonoid (2.94 mg quercetin equivalents g-1 ) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (68.71%) than GA microcapsules. Both WPI- and GA-based oleoresin microcapsules displayed poor flowability, but possessed a metastable amorphous state as indicated by X-ray diffraction. GA-encapsulated oleoresin microcapsules showed a significant increase in particle size (1983 nm) compared to WPI oleoresin microcapsules. Fourier transform infrared analysis of the developed oleoresin microcapsules indicated no change in molecular structure except for a variation in peak intensity. CONCLUSION: Whey protein isolate proved to be more efficient in maintaining the physicochemical and antioxidant activity of spray-dried ginger oleoresin powder. The present study revealed whey protein-based oleoresin powder could be used as a therapeutic agent in various nutraceutical applications. © 2022 Society of Chemical Industry.

Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties.

Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageenan coated fruits showed delayed weight loss (10.1 to 8%), decay percentage (78.42 to 14.29%), retained ascorbic acid (0.15 to 0.27 g kg-1), antioxidant activity (18.17 to 25.85%), firmness (9.07 to 12.43 N), L* (32.38 to 40.42), a* (16.08 to 17.22) and b* (27.36 to 33.54). Carrageenan gum also showed lowest cellulase activity (0.03 units h-1 mg protein-1), pectin methylesterase activity (1.13 A620 min-1 mg protein-1) and ß-galactosidase activity (0.51 µmol min-1 mg protein-1), while showed maximum reduction in polygalacturonase activity (0.07 units h-1 mg protein-1) at the end of storage. Carrageenan gum was found effective in retention of anthocyanins and phenolic compounds during storage. Coatings loaded with antimicrobial agent inhibited psychrophilic bacteria, yeast and mold growth. It is concluded that carrageenan gum could better retain strawberry quality up to 12 days under refrigeration.

ß-Glucan: A dual regulator of apoptosis and cell proliferation.

ß-Glucans are polysaccharides generally obtained from the cell wall of bacteria, fungi, yeasts, and aleurone layer of cereals. ß-Glucans are polymers, with ß-1,3 glucose as core linear structure, but they differ in their main branch length, linkages and branching patterns, giving rise to high and low-molecular-weight ß-glucans. They are well-known cell response modifiers with immune-modulating, nutraceutical and health beneficial effects, including anticancer and pro-apoptotic properties. ß-Glucan extracts have shown positive responses in controlling tumor cell proliferation and activation of the immune system. The immunomodulatory action of ß-glucans enhances the host's antitumor defense against cancer. In consonance with the above, many studies have shown that ß-glucan treatment leads to the induction of apoptotic death of cancer cells. The ability of ß-glucans to stimulate apoptotic pathways or the proteins involved in apoptosis prompting a new domain in cancer therapy. ß-glucan can be a potential therapeutic agent for the treatment of cancer. However, there is a need to legitimize the ß-glucan type, as most of the studies include ß-glucan from different sources having different physicochemical properties. The body of literature presented here focuses on the effects of ß-glucan on immunomodulation, proliferation, cell death and the possible mechanisms and pathways involved in these processes.

Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract.

The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 °C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275-400 nm, decrease in zeta potential -30-23 mV and viscosity 90-76 mPas-1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and 1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scavenging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color attributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality and extend shelf life of apricot.

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization.

In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.

Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics.

The research reported in this article is based on the hypothesis that crosslinking of starch can make it a potential wall material for targeted delivery of probiotics by altering its digestion. Three probiotic strains namely Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were microencapsulated with resistant starch. Encapsulation yield (%) of resistant starch microspheres was in the range of 43.01-48.46. The average diameter of resistant starch microparticles was in the range of 45.53-49.29µm. Fourier transform infrared (FT-IR) spectroscopy of microcapsules showed peaks in the region of 900-1300cm-1 and 2918-2925cm-1 which corresponds to the presence of bacteria. Differential Scanning Calorimeter (DSC) showed better thermal stability of resistant starch microcapsules. Microencapsulated probiotics survived well in simulated gastrointestinal conditions and adverse heat conditions. The viability of the microcapsulated lactobacilli also remained high (>7 log cfu g-1) for 2months at 4°C. The results revealed that resistant starch is the potential new delivery carrier for oral administration of probiotics.

Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch.

Starches extracted from four different rice cultivars were phosphorylated by using STMP/STPP to make modified food starches with high contents of type 4 resistant starch (RS4). The results revealed 10- fold improvement in RS4 content by the phosphorylation of starch. The phosphorus % and DS values of rice starches ranged from 0.33 to 0.35, and 0.016 to 0.018, respectively. FT-IR spectroscopy showed reduction of OH stretching band at 3290cm-1 and the appearance of PO at 1244-1266cm-1 which confirms crosslinking of starch with STMP/STPP. Phosphorylation was found to increase water absorption capacity, oil absorption capacity, bile-acid binding and lightness, whereas amylose content, swelling power, solubility index and light transmittance were decreased with phosphorylation. DSC analyses revealed increase in thermal transition temperatures of the crosslinked starches which suggests that the application of STMP/STPP as a crosslinker can improve the integrality and stability of starch. SEM micro-graphs revealed that phosphorylated rice starch granules retained their integrity, while some fissures appeared on the surface of some granules. XRD analysis revealed decreased crystallinity of RS4 rice starches.

The possible nomenclature of encapsulated products.

The field of encapsulation is being explored widely and new information is not uncommon. However, the basic principles remain the same. Highlighting the importance of the variables in encapsulated products could help improve them for different applications. A separate nomenclature for encapsulated products would not only highlight important variables for producing better encapsulated products but might be helpful from their marketing point-of-view. Nomenclature of encapsulated products has potential in the production, properties, applications, economy, etc. of the final product. It could also help the general public understand more about what they are purchasing, and choose between options claiming the same or similar properties. The nomenclature proposed here is based on four variables (size, wall material, active ingredients and techniques for developing the encapsulated product) employed in the preparation of encapsulated products for different applications.

Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology.

Aqueous extraction of basil seed mucilage was optimized using response surface methodology. A Central Composite Rotatable Design (CCRD) for modeling of three independent variables: temperature (40-91 °C); extraction time (1.6-3.3 h) and water/seed ratio (18:1-77:1) was used to study the response for yield. Experimental values for extraction yield ranged from 7.86 to 20.5 g/100 g. Extraction yield was significantly (P < 0.05) affected by all the variables. Temperature and water/seed ratio were found to have pronounced effect while the extraction time was found to have minor possible effects. Graphical optimization determined the optimal conditions for the extraction of mucilage. The optimal condition predicted an extraction yield of 20.49 g/100 g at 56.7 °C, 1.6 h, and a water/seed ratio of 66.84:1. Optimal conditions were determined to obtain highest extraction yield. Results indicated that water/seed ratio was the most significant parameter, followed by temperature and time.

Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars.

Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties. The rice cultivars selected showed a wide variation in apparent amylose content (AAC), ranging between 10.76%-26.87%, highest in CH-1039 and lowest in SKAU-292 starch. There were ten low, three intermediate and one high AAC rice. Resistant starch content varied significantly among the rice cultivars, ranging from 6.00% to 19.60%. Generally, high ACC starches presented high contents of resistant starch. Water absorption capacity (80.10-130.32%), swelling (5.73-9.61g/g) and solubility (0.037-0.090g/g) indices varied significantly among the rice cultivars. The rice starch granule morphology showed polyhedral or irregular shapes and granular sizes in the range of 1.8-6.7µm in different rice starches. Pasting profile of starch varied significantly among the rice cultivars, probably due to variations in their AAC. Thermal properties of the starches ranged considerably among different rice cultivars: onset temperature of gelatinization, To (58.25-72.49°C), peak temperature of gelatinization, Tp (69.93-93.26°C), conclusion temperature of gelatinization, Tc (97.28±8.28-112.16°C) and gelatinization enthalpy ΔHG (14.29-29.63J/g). The ATR-FTIR spectroscopy of rice starches identified most of the α-1→4 glucosidic linkages within the absorption bands of 1149-1023cm-1.

Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India.

Geometrical, functional, thermal properties and FTIR analysis of three varieties of oat flour (Sabzaar, SKO20, & SKO90) were investigated. Sabzaar showed highest thickness, geometric mean diameter, arthimetic mean diameter, sphericity and grain volume. The density of oat grains varied from 0.393 to 0.37 g/mL (bulk) and 1.2 to 1.8 g/mL (true). WAC showed significant (P < 0.05) difference among the cultivars with Sabzaar flour showing the highest value (2.36 g/g) and SKO20 (1.98 g/g) the lowest. Peak viscosity of oat flours was in the range of 460.33-489.33 cP. Flour samples showed the presence of small as well as large starch granules, oval or irregular shape with a smooth surface having some dents or fissures and some damaged starch and with varying dimensions. Average granule size of oat starch samples was within the range of 1.5-6.6 µm in Sabzaar, 1.1-5.2 µm in SKO20, and 1.7-6.8 µm in SKO90. The gelatinization transition temperatures onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) varied significantly (p < 0.05) among three varieties.

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch.

Starches isolated from three different varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified food starches with high contents of type 3 resistant starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047cm(-1)/1022cm(-1) on treatment. Morphology of the oat starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose-lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated oat starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour.

Arrowhead tubers with protein, lipid and ash content of 4.60%, 2.27% and 6.15%, respectively were subjected to pan and microwave roasting, converted to flour and studied for physicochemical, functional and antioxidant properties. The lightness 'L' of flour decreased significantly (p⩽0.05) from 83.01 to 72.21 while significant increase in 'a' and 'b' color values was observed from -0.27 to 2.49 and 15.49 to 25.35 on roasting. Light transmittance decreased significantly upon roasting and the lowest value (0.80) was showed by pan roasted sample. Significant decrease in pasting properties like peak (963.0-147.7 cP), setback (172.0-97.67 cP) and final viscosity (861.67-202.66 cP) was also recorded on roasting. However, roasting led to increase in pasting temperature from 78.53 to 95.23°C. The water (1.49-2.03 g/g) and oil (1.65-1.85 g/g) absorption capacity increased, while significant decrease was observed in foaming and emulsion properties upon roasting. The total phenolic content, antioxidant activity and reducing power enhanced upon pan and microwave roasting from 1.02 to 2.42 mg/g (GAE); 44.30% to 46.61%; 74.59% to 76.23%, respectively. Thermal parameters like onset temperature (To) and ΔH decreased while peak temperature (Tp) increased on roasting.

Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch.

Starch extracted from Indian Horse Chestnut (IHCN) was subjected to infrared and microwave radiations for different time intervals (15 s, 30 s, & 45 s) at constant dose. The structural change of MW and IR radiated IHCN starches were determined by Fourier transform-infra red spectroscopy. The increased peak intensity at 3240 cm(-1) of treated starch represents more exposure of hydroxyl groups due to radiation. Granule morphology of native starch showed round and elliptical granules with smooth surfaces. However radiation treatment resulted in the development of surface cracks. Effect of radiation on physicochemical properties of starch revealed increase in water absorption capacity and light transmittance and decrease in apparent amylose content, pH, and syneresis. The peak, trough, final, and setback viscosities were significantly reduced with increase in treatment time. Radiated starches displayed significantly lower values of To,Tp, and ΔHgel than native starch. Further antioxidant activities were evaluated by DPPH and FRAP assays. Results showed significant improvement in antioxidant activity of starch by both MW and IR treatments.

Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility.

Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (ß-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.

Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activities.

This study evaluates the antioxidant, antimicrobial, and antiproliferative activities of mushroom varieties (Agaricus bisporus, Pleurotus ostreatus, and Coprinus atramentarius) found in the Himalayan regions of Jammu and Kashmir, India. All three mushroom varieties exhibited antioxidant activity. A. bisporus showed the highest diphenyl-2-picrylhydrazyl inhibition activity (87.88±5.6%), C. atramentarius showed the highest reducing power (0.49±0.01) and metal chelating ability (48.57± 0.38%), and P. ostreatus contained the highest phenolic (5.25±0.14 mg gallic acid equivalent per gram) and flavonoid content (64.39±0.73 µg rutin equivalent per gram). C. atramentarius showed maximum antibacterial activity against all the pathogenic strains and the highest zone of inhibition was against S. typhi (7.45±0.5 mm). P. ostreatus exhibited the highest cell proliferation inhibition against Colo-205 and MCF-7 cancer cell lines. The structural analysis by Fourier transform infrared spectroscopy indicated the presence of ß-configuration in carbohydrates, phenolic compounds, and protein, which impart nutraceutical properties to mushrooms.

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein - starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.