Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage.

The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of khoa prepared from buffalo milk and stored in poly-alu-poly laminates for 30 °C/7 days and 5 °C/21 days, respectively. The degree of deterioration of common quality parameters was rapid during storage at 30 °C as compared to storage at 5 °C. Khoa stored at 30 °C showed greater variation in various physico-chemical and textural parameters as compared to khoa stored at 5 °C. Acidity, ash, tyrosine value, furosine, HMF, FFA, peroxide value, TBA value, butyric acid and stearic acid showed an increasing trend whereas, decrease in pH and oleic acid was observed as storage period progressed. Noticeable changes were observed in textural attributes of khoa during storage. However, the SDS-PAGE pattern of caseins from different types of khoa showed almost negligible deviation during storage.

Effect of type and quality of milk on heat induced protein-protein interactions in khoa.

The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein-protein interactions occurring at various stages during khoa preparation. Protein-protein interactions were studied in terms of surface hydrophobicity (Fmax), sulfhydryl (-SH) group and SDS PAGE. As milk progressed to boiling stage, increase in Fmax and decrease in -SH content was observed. Khoa prepared from cow milk had comparatively higher values for Fmax and lower values for -SH group. Fmax was observed to be highest in acidic samples followed by neutralized and fresh samples. While considering -SH group, maximum values were observed in neutralized samples followed by acidic and fresh samples of both milk and khoa. However, no visible difference was observed in SDS PAGE patterns of casein fractions isolated from different types of samples. The bands of ß-lg and α-la did not resolve clearly in the khoa samples due to high heat treatment involved in its preparation, indicating intense denaturation of whey proteins especially in neutralized samples where an alkaline medium resulted in strong binding between casein and whey proteins. The quality of milk also resulted in altered heat induced protein-protein interactions in khoa.

Purple head broccoli (Brassica oleracea L. var. italica Plenck), a functional food crop for antioxidant and anticancer potential.

Natural foods are used in many folks and household treatments and have immense potential to treat a serious complication and health benefits, in addition to the basic nutritional values. These food products improve health, delay the aging process, increase life expectancy, and possibly prevent chronic diseases. Purple head Brassica oleracea L. var. italica Plenck is one of such foods and in current studies was explored for chemical compounds at different development stages by gas chromatography-mass spectrometry. Antioxidant potential was explored employing different assays like molybdate ion reduction, DPPH, superoxide anion radical scavenging and plasmid nicking assay. Inspired by antioxidant activity results, we further explored these extracts for antiproliferative potential by morphological changes, cell cycle analysis, measurement of intracellular peroxides and mitochondrial membrane potential changes. Current study provides the scientific basis for the use of broccoli as easily affordable potent functional food.

Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa.

The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages of khoa (heat desiccated milk product) preparation. Available lysine was also analyzed in raw milk and final product i.e. khoa. Available lysine decreased as milk progressed to khoa preparation. Present study indicated that increase in heating intensity resulted in increased concentration of browning indicators and protein bound carbonyls (PC) in boiled milk and khoa. Concentration of browning indicators was found to be significantly higher in buffalo milk and khoa samples whereas, PCconc. was higher in cow milk and khoa samples. Neutralization of milk significantly affected Maillard reaction by elevating concentration of browning indicators and PC in both milk and khoa.

Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk.

Khoa is a heat desiccated milk product which serves as base material for traditional dairy based Indian sweets. Sensory, textural and microstructural changes in khoa were studied to assess the effect of developed acidity and neutralization of milk. Noticeable changes were observed in sensory, textural and micro structural quality of khoa as affected by quality of milk. Lower hardness, springiness, cohesiveness and accordingly, gumminess and chewiness were observed in khoa manufactured using neutralized milk due to higher moisture retention as compared to control and acidic milk khoa. It was also evident from the Scanning Electron Microscopy that higher moisture retention in neutralized milk khoa resulted in elongation of native microstructure of khoa by suppressing the grain formation leading to smooth and plain surface while, developed acidity in milk resulted in greater granule formation in the resulting khoa causing shrinkage of native microstructure and acidic flavour in khoa. Similarly, acidification and subsequent neutralization of milk adversely affected sensory attributes of resulting khoa.

Ferulic Acid: A Promising Therapeutic Phytochemical and Recent Patents Advances.

BACKGROUND: Among the various phenolics metabolites, ferulic acid is considered as the promising mitigating, restorative and antioxidant agent. Ferulic acid is one of the most commonly found natural products in vegetables, for example, tomatoes, sweet corn, and in rice grain. Phytochemicals are utilized in the treatment of human ailments and these are derived from the dietary compounds. OBJECTIVE: The present review widely argued the calming restorative capability of ferulic acid alongside the scientific evidences and its proposed mechanism for activity. Furthermore, we provided the main practical points for the use of ferulic acid in oxidative damages during various diseases. Additionally, the relevant patents on ferulic acid with various therapeutic potential has been discussed. METHODS: The approach consisted of searching several resources, including theses, technical reports, web-based scientific databases such as publications on PubMed, ScienceDirect, Springer, PROTA, Google Scholar, and other allied databases. Thus, recent patent regarding the role of ferulic acid therapeutic potenitial has been discussed. RESULTS: One hundred and twenty references have been cited in the present review article. The cited references were found to be suitable and described the therapeutic application of ferulic acid thoroughly. CONCLUSION: Ferulic acids are known to contrarily down-manage an assortment of extracellular and intrcelullular molecular targets related to infection movement. Various patents on ferulic acid based moieties have been accounted for from 2018. The ferulic acids have a wide scope of impacts against different infections like malignant growth, diabetes, cardiovascular and neurodegenerative diseases. The current review deals with the antioxidant property of ferulic acid and the recent patent describes the role of ferulic acid against human diseases.

Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (P<0.05) from 59.70% to 44.61% and 91.78% to 87.18%, respectively. Sterilization (121 °C/15 min) resulted in complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (P<0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.