Yazar "Ali, Murtaza" seçeneğine göre listele

Listeleniyor 1 - 6 / 6
  • [ X ]
    Öğe
    Assessment of Beetroot powder as nutritional, antioxidant, and sensory evaluation in candies
    (Elsevier, 2024) Farhan, Muhammad; Ahmad, Zulfiqar; Waseem, Muhammad; Mehmood, Tahir; Javed, Muhammad Rizwan; Ali, Murtaza; Manzoor, Muhammad Faisal
    The present study investigated dehydrated beetroot powder's nutritional, antioxidant, and physicochemical potential in developing nutritionally enriched supplemented hard candies. The data on the nutritional composition of beetroot powder (Devadiga & Ahipa) elucidated significantly (Lim) higher magnitudes of proteins (13 %), ash (10 %), dietary fiber (20 %), K (27 mg.100 g(-)(1)) and Na (6.6 mg.100 g(-)(1)). Likewise, the nutritional profile of the supplemented hard candies exhibited significant (p < 0.05) improvement in proteins from 0.3 to 1.3 g/100 g (441 %up arrow), ash 0.3-1.3 g.100 g(-)(1) (357 %up arrow), fiber 0.4-2.1 g.100 g(-)(1) (381 %up arrow), K 0.6-2.8 mg.100 g<^>-1 (405 %up arrow), Na 0.2-0.7 mg.100 g<^>-1 (331 %up arrow), Mg 0.05-0.26 mg.100 g(-)(1) (420 %up arrow) and Ca 0.06-0.24 mg.100 g(-)(1) (300 %up arrow) on increasing the beetroot powder (BRP) supplementation from 2 to 10 %. The physicochemical properties of candies explained appreciable increments in vitamin C and betalain contents from 0.2 to 0.8 and 48-245 mg.100 g(-)(1), respectively. Results for the antioxidant activities exhibited a similar increase in total phenolics (i.e., 10.2-41.3 mg GAE.100 g(-)(1)), total flavonoids (5.7-27.5 mg QE.100 g(-)(1)), 2, 2-Diphenyl-1-Picryl-Hydrazyl (DPPH) free radical scavenging activities (11.4-28.4 %) and ferric reducing antioxidant power (FRAP) contents (24.2-127.2 mu mol.100 g(-)(1)). The highest zone of inhibition (ZOI) was shown against E. coli (i.e., 13.4-23 mm), L. monocytogenes (11.03-19.2 mm), and S. aureus (12.1-20.3 mm) at a maximum concentration of BRP extracts, i.e., 10 mg mL(-)(1). The highest sensorial acceptability of the finished product was at a 6 % supplementation level, which could be validated as a viable approach to use BRP as an ingredient of choice in improving the micronutrient inadequacies among the vulnerable population groups and direct intake of dietary fibers and antioxidant-rich BRP supplemented candies are considered to be viable in preventing the associated health challenges like cancer and dysentery.
  • [ X ]
    Öğe
    Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
    (Elsevier, 2023) Ali, Murtaza; Cheng, Jun-Hu; Tazeddinova, Diana; Aadil, Rana Muhammad; Zeng, Xin-An; Goksen, Gulden; Lorenzo, Jose Manuel
    The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U10, followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U10, followed by 93.14% in PABS-U10. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a sig-nificant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclu-sively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses.
  • [ X ]
    Öğe
    High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice
    (Elsevier, 2023) Ali, Murtaza; Manzoor, Muhammad Faisal; Goksen, Gulden; Aadil, Rana Muhammad; Zeng, Xin-An; Iqbal, Muhammad Waheed; Lorenzo, Jose Manuel
    Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 +/- 1 degrees C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetra-chlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tet-rachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
  • [ X ]
    Öğe
    Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
    (Elsevier, 2023) Manzoor, Muhammad Faisal; Hussain, Abid; Goksen, Gulden; Ali, Murtaza; Khalil, Anees Ahmed; Zeng, Xin-An; Jambrak, Anet Rezek
    Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (eta) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver -coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.
  • [ X ]
    Öğe
    Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging
    (Elsevier, 2024) Manzoor, Muhammad Faisal; Afraz, Muhammad Talha; Yilmaz, Betuel Bay; Adil, Muhammad; Arshad, Naeem; Goksen, Gulden; Ali, Murtaza
    Edible seaweed is a worthwhile source of natural pigments (NPs) such as carotenoids, chlorophylls, and phycobiliproteins, and these functional ingredients have been well-acknowledged due to their beneficial therapeutic properties. Green extraction techniques are the best option to generate them more effectively by shorter extraction times, lower operational temperatures, reduced solvent use, and process automation aid in efficient compound retrieval. These NPs show valuable biological properties such as neuroprotective, anti-cancer, antioxidant, anti-inflammatory, anti-bacterial, anti-angiogenic, and anti-obesity activities-the therapeutic potential of NPs highlights their potential applications in food industries. NPs are frequently used as food colorants, providing nutritional value and enhancing the sensorial and techno-functional properties of the final product. Also, the use of these NPs is presently being expanded to intelligent food packaging to observe food freshness and as a time-temperature indicator to improve the food properties and shelf life. Properly using seaweed in foods could incline a novel segment of seaweed-based hybrid/composite health foods. This review critically analyzes the recent advances from 2015 to 2023 in seaweed NPs' green extraction, their therapeutic properties, potential techno-functional properties ensuing in food items, and their role in intelligent food packaging systems.
  • [ X ]
    Öğe
    Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
    (Elsevier, 2023) Manzoor, Muhammad Faisal; Ali, Murtaza; Aadil, Rana Muhammad; Ali, Anwar; Goksen, Gulden; Li, Jian; Zeng, Xin-An
    Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food pro-cessing and preservation. Sonication has the edges of low energy consumption and high efficiency than con-ventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 +/- 2 degrees C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p <= 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p <= 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.