Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and Artificial Neural Network Coupled with Genetic Algorithm.

This study explains the effect of ultrasound on the extraction of the bioactive compounds from garlic (Allium sativum L.) leaf powder. The experiment was carried out by varying the ultrasound amplitude (30-60%), treatment time (5-15 min), and ethanol concentration (40-60%) required to obtain the maximum extraction yield of total phenol content (TPC), total flavonoid content (TFC), and antioxidant activity. Rotatable central composite design (RCCD) provided experimental parameter combinations in the ultrasound-assisted extraction (UAE) of garlic leaf powder. The values of extraction yield, TPC, TFC, and antioxidant activity for the optimized condition of RSM were obtained at 53% amplitude, 13 min of treatment time, and 50% ethanol concentration. The values of the target compounds predicted at this optimized condition from RSM were 32.2% extraction yield, 9.9 mg GAE/g TPC, 6.8 mg QE/g TFC, and 58% antioxidant activity. The ANN-GA optimized condition for the leaf extracts was obtained at 60% amplitude, 13 min treatment time, and 53% ethanol concentration. The predicted values of optimized condition obtained by ANN-GA were recorded as 32.1738% extraction yield and 9.8661 mg GAE/g, 6.8398 mg QE/g, and 58.5527% for TPC, TFC, and antioxidant activity, respectively. The matured leaves of garlic, if not harvested during its cultivation, often go waste despite being rich in antioxidants and phenolic compounds. With the increased demand for the production of value-added products, the extraction of the bioactive compounds from garlic leaves can resolve waste management and potential health issues without affecting the crop yield through the process for high-end use in value addition.

Food physics insight: the structural design of foods.

Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour.

Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico-chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. PRACTICAL APPLICATION: This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea-based meal-replacement beverages.

Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food.

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables. The optimum levels of jaggery and dark chocolate for chocolate-coated roasted flaked rice (CCRFR) were 8.49 g and 25.43 g, respectively. The physical, pasting, textural, functional, morphological, optical, and sensory characteristics of CCRFR and uncoated roasted flaked rice (RFR) were also studied. CCRFR had significantly higher mineral (iron and calcium) and total polyphenolic contents. Furthermore, the dimensional, sensory, and functional properties were also improved. The changes in morphological structure were also observed between the CCRFR and uncoated product using scanning electron microscopy. The coating adds nutritional value to the roasted rice and renders it an essential functional RTE convenience gluten-free cereal breakfast item.

Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the preparation of flat bread. The effect of baking temperature (200 to 235 °C) and baking time [time 1 (surface 1) and time 2 (surface 2)] (70 to 120 sec) on product responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall acceptability), texture (shear value) and moisture content were studied. Results indicated that baking temperature and baking time had significant (p < 0.05) positive effect on sensory characteristics and shear value, while significant (p < 0.05) negative effect on moisture content. Numerical optimization resulted in baking temperature 225 °C, baking time 1 (120 sec) for surface 1 and time 2 (116 sec) for surface 2 to develop a flat bread with best quality.

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes.

Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.

Optimization of ingredient levels for the development of peanut based fiber rich pasta.

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m(3) however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

Biosynthesis of Sb2O3 nanoparticles: a low-cost green approach.

A low-cost green and reproducible microbe (Lactobacillus sp.)-mediated biosynthesis of Sb(2)O(3) nanoparticles is reported. The synthesis was performed at around room temperature. X-ray and transmission electron microscopy analyses were performed to ascertain the formation of Sb(2)O(3) nanoparticles. X-ray analysis indicated that Sb(2)O(3) nanoparticles had a face-centered cubic unit cell structure. Individual nanoparticles as well as a few aggregates of 3-12 nm were found. A possible mechanism for the synthesis of nano Sb(2)O(3) is proposed.

Biosynthesis of silver nanoparticles using Eclipta leaf.

A green, low-cost and reproducible Eclipta leaves negotiated synthesis of silver nanoparticles is reported. The synthesis is performed at room temperature. X-ray and transmission electron microscopy analyses are performed to ascertain the formation of Ag nanoparticles. Nanoparticles almost spherical in shape having a size of 2-6 nm are found. UV-visible study revealed the surface plasmon resonance at 419 nm. The lattice strain is estimated to be 0.0045 using Williamson-Hall approach. The use of Eclipta for the synthesis of silver nanoparticles offers the benefit of ecofriendliness and amenability for large scale production through scaling up.

Plant system: nature's nanofactory.

Three categories of plants growing under three different extreme conditions were taken for assaying their promises to undertake nano-transformation. It was found that all of them successfully synthesize silver nanoparticles. The synthesis was performed akin to room temperature. X-ray and transmission electron microscopy analyses were performed to ascertain the formation of silver nanoparticles. X-ray analysis indicated that silver nanoparticles have FCC unit cell structure. Individual nanoparticles having the particle sizes of 2-5 nm were found. Possible involved mechanisms for the synthesis of silver nanoparticles from above plant systems have also been proposed.