ABSTRACT Sesame belongs to the family Pedaliaceae and scientifically named as Sesamum indicum L. It has been considered as one of the most ancient oil crop. To explore the nutraceutical and therapeutic potential of sesame seeds, the present study was planned to develop protein-enriched sesame bars with the addition of barley flour at the rate of 10%, 20%, and 30% among treatments T1, T2, and T3, respectively. Sesame barley-supplemental protein (SBSP) bars were analyzed for compositional, phytochemical, and sensory attributes including color, texture, taste, holding ability, and overall acceptability. The proximate analysis of all treatments showed varied range of results moisture (4.68  ±  0.45%), ash (3.66  ±  0.09%), crude fat (11.48  ±  0.12%), crude protein (42.37  ±  0.66), crude fiber (4.63  ±  0.23%), and nitrogen-free extract (26.29  ±  0.26%), respectively. Results of mineral analysis of all treatments were recorded as calcium (51.88–86.92 mg), iron (3.48–8.48 mg), potassium (359.35–639.20 mg), magnesium (28.23–47.54 mg), and phosphorus (151.03–378.81 mg). The results of total phenolic content ranged from 37.58 to 99.43 mg GAE/100 g, while the results for the total flavonoid content fall in range from 110.85 to 196.50 mg CE/100 g. The DPPH results illustrated that the highest content of DPPH was present in T2 (8.81  ±  0.13), while the lowest DPPH value was noticed in T0 (5.62  ±  0.08). On the basis of sensory evaluation, the T3 SBSP bar was preferred containing 25% barley flour and 75% sesame flour for its attractive color, texture, and overall acceptability.

ABSTRACT Tomato is considered the world’s most important crop owing to its high nutritional profile and flavor. However, its limited shelf life and post-harvest losses impact its marketing. The present study investigated the impact of aloe vera gel-based edible coating on tomato’s post-harvest quality under storage at 8°C for 12 days. The aloe vera-based coating solutions were made with varying concentrations of extracted gel that varied from 0 to 60% with inclusion of chitosan (0.5 to 2%). Physiological, chemical, nutritional, and microbiological analysis of coated and uncoated tomatoes was carried out during storage. It was found that uncoated (control) tomatoes showed maximum weight loss (5.85%), total soluble solids (5.3 ± 0.20 0Brix), change in pH (5.6 ± 0.26), microbial count (3.57 ± 0.12 log cfu/g), decrease in ascorbic acid content (19.23 ± 0.92 mg/100 g), and acidity (0.54 ± 0.01%) as compared to aloe vera-based coatings. However, the coating formulation comprising aloe vera gel (60%) + chitosan (2%) performed much better than other prepared coatings in delaying the weight loss (2.1%), total soluble solid (3.7 ± 0.16 0Brix), change in pH (4.6 ± 0.21), ascorbic acid value (30.47 ± 1.31 mg/100 g), acidity (0.83 ± 0.04%), and microbial load (1.6 ± 0.08 log cfu/g). In addition, it also maintained firmness and color of tomatoes during storage of 12 days. Conclusively, the application of aloe vera-based coating (60% gel) with the inclusion of chitosan (2%) may be proposed for preserving the post-harvest quality of the tomatoes.

ABSTRACT Date palm (Phoenix dactylifera L.) is an important fruit of the Middle East and North Africa with a high content of phenolic compounds. This study applied ultrasonic-assisted and conventional methods to extract phenolic compounds from date flesh and seed. The efficacy of the extraction methods is compared in terms of quantity, content, and antioxidant capacity of phenolic compounds. The highest total phenolic content (TPC) was found in ultrasonic-assisted date seed samples extracted by ethanol (18.53 mg GAE/g). In contrast, the TPC content of conventionally extracted seed samples ranged from 1.30 to 14.46 mg GAE/g. The TPC and antioxidant capacity values of phenolic compounds extracted from date flesh samples were lower than those extracted from seed samples. Liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) was used to characterize phenolic compounds. A total of 47 different phenolic compounds were identified, including 21 phenolic acids, 21 flavonoids, and 5 other polyphenols. High-performance liquid chromatography equipped with a photodiode array detector (HPLC-PDA) was used to quantify the phenolic compounds in different date samples. The highest content was found in ultrasonic-assisted date seed samples extracted in methanol solvent. The extract also contained epicatechin (36.12 μg/g), coumaric acid (27.05 μg/g), p-hydroxybenzoic acid (21.03 μg/g), syringic acid (19.85 μg/g), and epicatechin gallate (11.67 μg/g). The results showed that ultrasonic-assisted extraction could significantly increase the quantities of functional components of the extracts obtained from fresh date fruit samples.

ABSTRACT Rice is a globally important agricultural crop, with extensive cultivation and consumption in Asia. In Thailand, it is a primary food crop and a crucial export commodity. However, ensuring the quality standards of Thai rice is challenging due to variations in grain mixtures, making conventional inspection methods laborious and time-consuming. Human judgment in visual inspection introduces the risk of discrepancies. To address this, a swift and accurate solution is needed for quality analysis and differentiation of rice grain categories. Image processing techniques and machine learning offer a promising approach for accurate rice grain classification and reducing human grading errors. In a recent study focused on jasmine rice (KDML 105) samples, images of rice grains were captured using a developed device. Morphological features related to shape and size were extracted through image processing. The Boruta algorithm was employed to select significant features, which were then used to train various machine learning classifiers. After training and validation, the random forest classifier demonstrated the highest performance and was chosen as the main classification model. It was then tested with a new dataset to evaluate its identification accuracy. The selected model successfully classified four categories of rice grains with an accuracy exceeding 99.00%. While research efforts have primarily focused on classifying rice varieties and detecting grain abnormalities, incorporating a combination of morphology, color, and texture features is essential for highly accurate predictions. However, when it comes to predicting rice grain types with distinct shapes and sizes, considering relevant morphological characteristics during the model development process is sufficient to achieve highly precise and accurate results.

ABSTRACT There is much variation in the distributions of secondary metabolites, such as flavonoids, among plant tissues. The flavonoids in Chinese jujube (Ziziphus jujuba Mill.) and sour jujube (Ziziphus spinosa Hu.) provide various health benefits. Variation in the distributions of flavonoids among the tissues of jujube and sour jujube has not yet been characterized. A total of 101 flavonoid metabolites, including 30 flavones, 21 flavonols, 11 flavanones, 11 isoflavanones, 8 flavanonols, 7 chalcones, 4 flavanols, 3 flavone glycosides, 2 phenolic acids, 2 ×anthones and 2 unclassified flavonoids, were identified in the fruits, leaves, flowers and seeds of Z. jujuba cv. Dongzao (DZ) and Z. spinosa cv. Liyuanzhenzhu8 (LYZZ8) using UPLC-ESI MS/MS. Principal component analysis and hierarchical cluster analysis revealed that flavonoids from the same tissues of DZ and LYZZ8 were clustered, with the exception of those from the leaves. Tissue-specific flavonoid metabolites in different tissues of DZ and LYZZ8 were identified. The main flavonoids varied among tissues, the total flavonoid content and the content of most individual flavonoids in all tissues of DZ and LYZZ8 varied (p < .05). Furthermore, 40, 50, 49 and 47 differential flavonoid metabolites were detected in the fruits, leaves, flowers and seeds of DZ and LYZZ8, respectively. Potential chemical markers for differentiating among tissues in DZ and LYZZ8 as well as among the same tissues of DZ and LYZZ8 were identified. Overall, our findings provided new insights into the flavonoid of jujube and will aid the utilization of jujube and sour jujube.

ABSTRACT Plants are excellent food and medicinal resources because of their unique composition. Researchers have discovered that thousands of plants can help in achieving the desired health status through advanced research. This research article reveals the nutritional composition and significance of Tribulus terrestris. In addition, it also analyzed the physio-chemical evolution of nutraceutical products from Tribulus terrestris. From the proximate analysis, it was found that T. terrestris is rich in fiber and fat 24.28 ± 0.93% and 14.49 ± 1.42%, respectively. The rheological properties of the product were observed. The results reveal that water activity, stability of product, and dough development time increased 59.0 ± 0.06%, 15.0 ± 0.06 min, and 4.3 ± 0.07 min, respectively, by increasing the powder percentage. The functional behavior of the samples was examined, and significant results were depicted. Bulk density and oil absorption increased by increasing the percentage of powder 83.86 ± 1.36% and 69.16 ± 3.61%. The results of emulsifying stability were recorded as non-significant. Results regarding color analysis showed non-significant behavior of supplemented biscuits. The textural behavior of the product increased from 1.47 Nm−2 to 2.27 Nm−2. Results regarding the spread factor increased from 3.01 ± 0.04 to 3.83 ± 0.01 from T1 to T4. The sensory results indicated that T1 (2% Tribulus powder), T2 (3% Tribulus powder), T3 (4% Tribulus powder), and T4 (5% Tribulus powder) were acceptable after the control group. Thus, Tribulus terrestris can be used as a nutraceutical and functional ingredient in baked goods.

ABSTRACT In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p > .05) greater vitality compared free cells, in accordance with an in-vitro experiment. Under simulated gastrointestinal situations, free cells continued diminishing their vitality, but encapsulated cells maintained their viability count beyond the suggested level (107 cfu/g). SEM photographs indicated that probiotics have been effectively encapsulated inblends. The microcapsules were around 191 ± 2 and 176 ± 2 μm in size. These outcomes reveal that these kinds of microcapsules may encourage the probiotic L. rhamnosus prolonged viability and consistency under multiple conditions.

ABSTRACT The target delivery of sensitive ingredients is affected by various factors including hostile processing, and environmental and storage conditions. These factors are significant challenges in the target delivery and stability of bioactive compounds. However, protein-based nanocarriers have the potential to address these challenges. Protein nanocomposites are of special interest in bioactive compound delivery due to their inexpensive synthesis, size, nontoxic nature, and quick removal from the human body. They can be prepared using several procedures including protein encapsulation, template-induced method, nano-spray drying, emulsion method, nanoprecipitation nano-spraying, crosslinking, adsorption, and desolation. A wide range of protein-based nanoparticles is being used in the delivery of bioactive components. The current review discusses the type of protein nanocarrier, methods for preparation, characterization, and potential applications.

ABSTRACT Damage to body tissue either deeply or superficially causes pain sensation in response to which Inflammation occurs which is a normal protective natural response of the body to a variety of hostile agents. Different treatment options, including conventional and herbal therapies, are available for pain and inflammation. This study was designed to evaluate the polyherbal n-hexane and methanolic extracts and their hydrogel formulations prepared from commonly available medicinal plants for their analgesic and anti-inflammatory potential. Cinnamomum verum J. (bark), Moringa oleifera L. (leaves), Nigella sativa L. (seed), and Trigonella foenum graecum L. (seed) were collected and purchased from the vicinity and local market of Multan Punjab, Pakistan. After drying, extraction was carried out by maceration separately with two different solvents (methanol and n-hexane). An equal quantity of all methanolic and n-hexane extracts was used to formulate polyherbal methanolic and n-hexane extracts separately. Then 1%, 3%, and 5% pH-based hydrogel formulations of methanolic and n-hexane polyherbal extract were prepared. All prepared six formulations were evaluated for pH, rheological study, spreadability, extrudability, stability study, texture, color, and for toxicological study. Then analgesic and anti-inflammatory potential of methanol and n-Hexane polyherbal extracts at (200, 400 and 800.0 mg/kg) in comparison with diclofenac sodium (100 mg/kg) and prepared gel formulations (1%, 3%, and 5%) were also evaluated in comparison to diclofenac sodium 1% gel (standard drug). Both polyherbal extracts and their gel formulations have significant analgesic and anti-inflammatory potential but methanolic extract and its hydrogel have slightly more potential as compared to n-hexane extracts and its prepared hydrogel. Results also revealed that their gel formulations have more significant analgesic and anti-inflammatory potentials as compared to extracts. All pH-based gels have good texture, spreadability, extrudability, stability, and are safe to use. It is concluded that methanolic polyherbal extract and hydrogel prepared from methanolic extract have more analgesic and anti-inflammatory potential as compare to n-Hexane extract and hydrogel prepare from n-Hexane extract.