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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 FaisalThe 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.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 ManuelAmong 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.Öğe Nutraceutical tablets: Manufacturing processes, quality assurance, and effects on human health(Elsevier, 2024) Manzoor, Muhammad Faisal; Riaz, Sakhawat; Verma, Deepak Kumar; Waseem, Muhammad; Goksen, Gulden; Ali, Anwar; Zeng, Xin-AnConsumers are increasingly focused on food products' nutritional content and health aspects. Nutraceutical tablets containing nutritional supplements have seen remarkable progress and are well-known for their precise dosage, which can improve consumer health by increasing the intake of bioactive compounds and vital nutrients. Oral nutraceuticals are frequently used to enhance consumer well-being, with around 80% of products being in solid form. This manuscript aims to thoroughly analyze and summarize the gathered literature using various search engines to investigate key trends in the market, the components involved, and the functional impact of nutraceutical tablets. Furthermore, the manuscript explores various nutraceutical tablets such as chewable tablets, gelling capsules, vitamin tablets, spirulina tablets, and bran tablets. A perspective is provided on multiple production and manufacturing methods of nutraceutical tablets, along with comparing these processes. Following this, evaluating quality characteristics and enforcing quality assurance procedures have been emphasized. The manuscript discussed the physiological breakdown of ingestible nutraceutical tablets in the human body and the possible toxic effects of the components found in these tablets. Furthermore, the focus is on producing nutraceutical tablets in a more environmentally friendly manner, tackling sustainability issues, offering solutions, and delving into potential opportunities. This manuscript will create a significant platform for people from the research, scientific, and industrial fields seeking novel and inventive projects.Öğe Oxidative stress and metabolic diseases: Relevance and therapeutic strategies(Frontiers Media Sa, 2022) Manzoor, Muhammad Faisal; Arif, Zaira; Kabir, Asifa; Mehmood, Iqra; Munir, Danial; Razzaq, Aqsa; Ali, AnwarMetabolic syndrome (MS) is a prominent cause of death worldwide, posing a threat to the global economy and public health. A mechanism that causes the oxidation of low-density lipoproteins (LDL) is associated with metabolic abnormalities. Various processes are involved in oxidative stress (OS) of lipoprotein. Although the concept of the syndrome has been fiercely debated, this confluence of risk factors is associated with a higher chance of acquiring type 2 diabetes mellitus (T2DM) and atherosclerosis. Insulin resistance has been found to play a significant role in the progression of these metabolism-associated conditions. It causes lipid profile abnormalities, including greater sensitivity to lipid peroxidation, contributing to the increased prevalence of T2DM and atherosclerosis. This review aims to cover the most recent scientific developments in dietary OS, the consequence of metabolic disorders, and their most significant clinical manifestations (T2DM and atherosclerosis). It will also emphasize the effects of dietary approaches in alleviating OS in MS.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 RezekSonication 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.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, MurtazaEdible 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.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-AnSonication 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.
