Mian Kamran Sharif

Fruit waste accounted for the significant processing waste biomass portion produce by the producer and exploiter of food. Fruit waste has been reported for its nutritional as well as practical bene...

The pumpkin processing industry generates large quantities of seeds as by‐products, which remain underutilized despite their nutritional potential. The following study assessed the feasibility of incorporating pumpkin seed flour into waffles and its impact on nutritional composition, physicochemical properties and microstructure. The wheat flour was replaced with pumpkin seed flour at six levels (0%, 5%, 10%, 15%, 20%, 25%). Raw materials and waffle formulations were analyzed for proximate composition, mineral content, and antioxidant‐related phytochemicals. Quality characteristics were evaluated using instrumental color and texture analysis, along with microstructural examination by scanning electron microscopy (SEM) and molecular characterization through Fourier transform infrared (FTIR) spectroscopy. Increasing levels of pumpkin seed flour significantly enhanced protein, fat, mineral concentration, and phytochemical metrics, while also influencing color parameters and textural hardness. SEM and FTIR analyses indicated structural and compositional modifications in the waffle matrix associated with flour substitution. Overall, the results demonstrate that pumpkin seed flour can be effectively utilized as a bio‐functional ingredient in waffle formulations, improving nutritional composition and phytochemical properties while maintaining desirable physicochemical and structural characteristics at optimized substitution levels.

Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for proximate composition, phytochemical properties, color, texture, and sensory quality. Flour substitution significantly affected the nutritional and technological characteristics of the crackers. Moisture content ranged from 2.20% to 4.01%, crude protein from 10.92% to 16.28%, crude fat from 4.37% to 10.47%, crude fiber from 3.48% to 5.51%, and nitrogen‐free extract from 62.89% to 78.18%. Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were enhanced in several composite formulations relative to the control, indicating improved antioxidant potential. Instrumental color and texture analyses also showed that flour composition strongly influenced product appearance and mechanical properties, with hardness values ranging from 4.06 to 12.77 N. Sensory evaluation identified T ₅ (50% corn + 50% chickpea), T ₆ (50% corn + 50% rice), and T ₁₁ (25% corn + 25% chickpea + 25% rice + 25% sorghum) as the most acceptable formulations. Overall, multigrain blending, particularly through cereal‐legume combinations, improved nutritional value, antioxidant properties, and consumer acceptability of gluten‐free crackers, highlighting its potential as a practical strategy for the development of nutritionally enhanced gluten‐free snack products.

Neurodegenerative disorders pose a substantial risk to human health, and oxidative stress, cholinergic dysfunction, and inflammation are the major contributors. The purpose of this study was to explore the neuroprotective effects of oat protein hydrolysate (OPH) and identify peptides with neuroprotective potential. This study is the first to isolate and identify OPH peptides with neuroprotective potential, including DFVADHPFLF (DF-10), HGQNFPIL (HL-8), and RDFPITWPW (RW-9), by screening via peptidomes and molecular-docking simulations. These peptides showed positive effects on the activity of antioxidant enzymes and thus reduced oxidative stress through regulation of Nrf2-keap1/HO-1 gene expression in vitro and in vivo. The peptides also significantly ameliorated scopolamine-induced cognitive impairment in the zebrafish model. This improvement was correlated with mitigation of MDA levels, AChE activity, and levels of inflammatory cytokines in the brains of zebrafish. Furthermore, these peptides significantly upregulated the mRNA expression of Bdnf, Nrf2, and Erg1 in the brains of zebrafish with neurodegenerative disorders. Collectively, oat peptides have potential for use as active components in nutraceutical applications for the prevention of neurodegenerative diseases.

The current work investigated the phytochemical profile of ultrasound-assisted ethanolic extract of Morus nigra (M. nigra) fruit. FTIR analysis of M. nigra fruit extract revealed the presence of alcohols (O-H), alkanes (C-H stretch), alkenes (C=C), and alkynes (C equivalent to C). The HPLC analysis quantified the quercetin, gallic acid, vanillic acid, chlorogenic acid, syringic acid, cinnamic acid, sinapic acid, and kaempferol. Furthermore, the cardioprotective activity of ethanolic extract of M. nigra fruit was investigated. Cholesterol supplementation (2%) in the daily diet and exposure to cigarette smoke (2 cigarettes twice a day) were to induce hypertension in rats. The experimental animals were categorized into four groups: G0 (negative control), G1 (positive control), G2 (standard drug), and G3 (M. nigra fruit). The fruit extract administration at 300 mg/kg BW/day orally for 2 months significantly (p < .001) enhanced the activities of serum and cardiac tissue antioxidants in hypertensive rats. Meanwhile, the fruit extract reduced the elevated serum lipid profile while significantly increasing the high-density lipoproteins in G3 than G1 and G2. The increase in blood pressure, liver transaminases, and serum lactate dehydrogenase also reduced significantly in M. nigra fruit extract-treated rats. Histopathological findings revealed mild normalization of cardiac myocytes with central nuclei, branching, and cross-striations. Consequently, the M. nigra fruit extract exerted the cardioprotective potential via increasing the antioxidant enzymes and reducing the lipids, lactate dehydrogenase, liver transaminases, and blood pressure. The therapeutic potential of M. nigra fruit can be due to flavonols and phenolic acids. Practical applications The present work quantified the Morus nigra fruit phytochemicals and its significant role in reducing lipid markers and blood pressure and improving antioxidant status in rats fed a hypercholesterolemic diet and exposed to cigarette smoke. Conclusively, the inclusion of M. nigra fruit in daily diet could improve the cardiac health of the individuals. Furthermore, the therapeutic potential of M. nigra fruit and its isolated constituents in modulating the gene expression against cardiac problems can explore after clinical trials and standardization in higher animals.

The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linolenic acid). Sesame seed oil supplementation not only improves the quality of snack frying oils but also plays a key role in the formation of good quality healthy snack foods. Moreover, its seeds and oil play imperative role in the formulation of medicines utilized for different ailments. The current review highlights the importance and utilization of sesame seed and oil in pharmaceuticals, nutraceuticals, and food (especially snacks) industries.

Protein‐energy malnutrition (PEM) is most prevalent and affecting a large number of children in Pakistan. Ready‐to‐use therapeutic food (RUTF) is a tackling strategy to overcome the PEM in Pakistan. The present research was designed to formulate RUTF from different indigenous sources. After conducting some preliminary trials, 14 RUTF formulations were developed by mixing peanut, mung bean, and chickpea alone as well as in various combinations with the addition of sugar, powdered milk, oil, and vitamin‐mineral premix. Freshly prepared RUTF was stored at room temperature (20 ± 5°C) and packed in aluminum foil for 90 days to investigate the microbiological analysis (total plate count and mold count), water activity (A_w), peroxide value, and thiobarbituric acid (TBA) value. All the parameters showed significant (p < .05) differences among peanut, chickpea, and mung bean‐based RUTF except water activity. The storage days and interaction between treatments and storage days also showed a significant (p < .05) effect on water activity, total plate count, mold count, peroxide value, and TBA of RUTF formulations. The present study revealed that the peanut, chickpea, and mung bean can be used in the formulation of RUTF due to their shelf stability and help to mitigate the PEM in Pakistan.

Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly consumed by children. In this study, iron-fortified chewing gums were prepared by adding ferrous sulfate (FeSO4) and sodium iron EDTA (NaFeEDTA) 30 mg/100 g. An efficacy trial was conducted to determine the impact of iron-fortified chewing gums on the blood profile and iron status of school-going children (n = 300). Results showed maximum increase in blood profile and iron status that is, serum ferritin (10.43%), hemoglobin (3.22%), hematocrit (3.42%), red blood cells (3.05%), mean cell volume (1.55%), mean cell hemoglobin (5.43%), total white blood cells count (9.09%), and platelets count (4.40%) as compared with control whereas decrease in mean cell hemoglobin concentration (1.90%) and neutrophils (3.33%) was also observed. The study concluded that FeSO4 and NaFeEDTA (1:1) fortification of chewing gums is an appropriate approach for mitigating iron deficiency among the target population.