ABSTRACT
BACKGROUND: The distressing COVID-19 pandemic has had a substantial impact on public mental health, and the importance of food and nutrients in several aspects of mental health has been recognized. People in isolation or quarantine suffer from severe stress, anger, panic attack, and anxiety. SCOPE AND APPROACH: Although, people who have improved and progressed through medications or vaccines have reduced anxiety levels to some extent yet the efficacy of these measures, in the long run, remains a question. The review depicts that such negative emotional reactions were particularly higher in elderly individuals in the first wave than in other phases. The emotional and behavioral response to the COVID-19 pandemic is multifactorial. From different research studies, it has been found that stress scores were considerably higher for those engaging in unhealthy eating practices. This factor relies not only on external components but on personal and innate ones as well. In the present pandemic, the sustainable development of the food system would have been a major issue; this should be carefully restored to avoid a food crisis in the future. KEY FINDINGS AND CONCLUSIONS: Changes in mind-body interactions are triggered by psychosocial stresses such as interpersonal loss and social rejection. Physiological response (in terms of psychological stress) in COVID-19 affected patients varies due to individual physical health status. This review explores the relationship between nutrition and mental health as what we eat and think is interlinked with the gut-brain-axis. The role of dietary components along with the Mediterranean diet, DASH diet and use of psychobiotics in improving psychological distress in pandemic induced stress, anxiety and depression has also been discussed.
ABSTRACT
The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of frozen dairy products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and 2.0%), glycerol (12, 14 and 18%) and A. vera extract (9, 12 and 15%). Addition of A. vera increased the thickness (mm) and density (g/ml) whereas decreased the water vapor transmission rate (mg/m2t), transmittance (%) and lightness (L*) values of the film. A. vera extract increased the antioxidant capacity of the film and imparted antimicrobial properties against E. coli. The film containing optimum level of carrageenan (1.5%), glycerol (14%) and A. vera (15%) showed highest antioxidant and antimicrobial potential. Products packaged in AE (15%) film containing 15% A. vera extract showed significantly (p < 0.05) lower values for microbial counts (total plate, psychrophilic and yeast/mould, log10 cfu/g), free fatty acids (% oleic acid) and TBARS (mg malondialdehyde/kg) compared to control samples during six-month storage at −18 ± 1 °C. The developed film significantly improved the microbial and lipid oxidative stability of kulfi during storage and can be commercially used for improving storage stability of frozen dairy products. A. vera-based products can have a special health importance during pandemic of SARS-CoV-2 due to its strong immune boosting and antiviral properties.