Faiqa Malik

The present study aimed to develop ready-to-drink (RTD) beverage using the choongan (Caralluma tuberculata L.) extract and further to evaluate antioxidant potential and mineral estimation of the prepared RTD. The stem of Caralluma tuberculata was used to further isolate and purify the powder. Then, C. tuberculata powder was utilized in the formulation of beverages. All the treatments observed a decreasing trend for acidity, total soluble solids, total phenols, total antioxidant activity, total flavonoids, DPPH radical scavenging activity, and viscosity during storage whilst pH showed an increasing trend. It was observed that Caralluma RTD contained increasing trend of phytochemicals by increasing contents of the Caralluma extract. The same trend was also observed regarding all the mineral contents investigated in the present study. The treatment T₄ (Caralluma RTD having 1.5g C. tuberculata powder) showed the maximum values regarding phytochemicals as well as minerals. The microbial counts (log₁₀CFU/mL) for all the treatments increased during storage. Even though T₄ showed promising results regarding phytochemicals and minerals, T₁ showed the maximum sensory score even after 21days of storage.

Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel oil at various concentrations (0.2%, 0.4%, and 0.6%). The physicochemical characteristics, microbial counts, antioxidant potential, and sensory acceptability of Cheddar cheese were evaluated during ripening (up to 9 months, 4°C). The titratable acidity (%), pH, moisture (%), fat (%), protein contents (%), and soluble nitrogen (SN, %) of Cheddar cheese investigated in the present study showed significant variations among treatments during ripening. The maximum plate counts (8.36 Log cfu·g⁻¹) were observed in control cheese (T₀) ripened for 3 months whereas T₃ (9 months ripened) showed the minimum counts (5.04 Log cfu·g⁻¹) among all the treatments. The maximum (3.76 Log cfu·g⁻¹) yeast and mold counts were observed in T₀ cheese ripened for 9 month whereas the respective samples of T₃ showed the lowest values (2.89 Log cfu·g⁻¹) among all the treatments. The surfaces of Cheddar cheese coated with 0.6% Kinnow peel (T₃) did not show any visible signs of yeast and molds. The maximum (366.56 mg GAE/100 g) total phenolic contents were observed in T₃ ripened for 6 months. The maximum values (1995.02 mM TE/100 g) of DPPH radical scavenging activity were observed in T₃ ripened for 6 months. Similarly, T₃ obtained the highest sensory scores among all the treatments. Hence, it was concluded that Kinnow peel oil significantly improved antioxidant potential, sensory perception, and shelf stability of Cheddar cheese.

Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.

In recent years, consumers have increasingly demanded nutritious, healthy, and fresh-like food products with high organoleptic quality. Watermelon is rich in water, which is 92% mandatory for body functioning, and contains several vitamins, amino acids, antioxidants, carotenoids, and lycopenes with various health benefits. The present study examines the combined effect of ultrasound (US) and microwave (MW) on the physico-chemical and phytochemicals of watermelon juice during storage (up to 120 days). Sonication was employed for different time intervals, particularly from 2 to 8 min at 20 kHz frequency and 525 W power, while microwave was applied at two different time intervals (1 min 50 s and 2 min) at 1000 W power and a frequency of 2450 MHz. The product was stored at 4 °C up to 120 days for further examination. Our results revealed that treatment T₅ (10 min ultrasound & 1 min 50 s microwave) manifested the maximum cloud value (3.00), acidity (0.15%), vitamin C content (202.67 mg/100 mL), phenolics (852.57 mgGAE/100 mL), flavonoids (1970.9 µg CE/100 mL), and total antioxidant activity (8650.3 µg equivalent of ascorbic acid/mL of juice). Sonication in combination with microwave proved to be an efficient technique for increasing the antioxidant potential of watermelon juice. Thus, US and MW treatments may be incorporated for enhancing the phytochemical release and shelf life of watermelon juice.

Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.