Health Benefits of Quercetin

Flavonoids are natural antioxidants derived from plant pigments and commonly found in agricultural produce such as fruits, vegetables, and also in beverages like tea and wine. Quercetin is the most important flavonoid which belongs to the class of flavonol. Quercetin is a vital biologically active compound, which is present in many products, such as onion (Allium cepa), black tea (Camellia sinensis), Broccoli (Brassica oleracea var. italic), and also in red wine and green tea, It is widely used in medicine and pharmaceutics. In particular, it is used for cancer treatment; as it restrains the growth of cancer cells. Earlier some of computational investigations of this molecule were reported in literature, but they were made at low theory level. Quercetin provided many health promoting benefits, like cardiovascular properties, cancer reducing agent, Anti-inflammatory, asthma and many more. That is why the further investigation of this molecule is important. The main important of this review is to understanding of the structure of quercetin and corresponding biological properties of quercetin expressed in vitro studies, absorption is critical, but in vivo studies, better absorbed antioxidant were observed like vitamin C, further reported studies on effect of food processing, health benefits, storage effects, and evaluate its safety and dosage

Turbidimetric Assay of Nisin in Tender Coconut Water

Nisin activity in tender coconut water using Lactococcus lactis subspecies cremoris as test microorganism was estimated using turbidimetry by measuring optical density at 600nm after 6 h. of incubation at 370C. The test microorganism was cultivated in nutrient broth with different concentration of nisin along with tender coconut water. A standard curve was drawn between optical density and known concentration of nisin. The nisin concentration of the test samples was measured by curve fitting method using the optical density values. The results thus obtained by this method were reproducible, rapid and more accurate in tender coconut water and hence it may be employed for the determination of nisin activity in tender coconut water on regular basis for quality control purposes

Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend

A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The optimized blended juice was prepared in bulk, thermally pasteurized and studied the effects on pigments, antioxidant activity, CIE Color (L*, a*, b*, E*), Browning Index*, native microflora and other physicochemical quality parameters were also evaluated during the storage at 27-30 ± 2 °C. The processing and storage had a significant effect on (p < 0.05) degradation in the pigments, antioxidant activity during storage. The decrease in antioxidant activity was correlated (r = 0.9895) with a decrease in betalain pigment. The product was safe from microflora after thermal pasteurization and during 180 days of storage with good sensory acceptability

Pulsed electric field processing of functional drink based on tender coconut water (Cococus nucifera L.) - nannari (Hemidesmus indicus) blended beverage

Tender coconut water (Cocos nucifera L.) Nannari extract (Hemidesmus indicus L.) ready-to serve (RTS) blended beverage were optimised. Response Surface Methodology (RSM) was employed to optimize the levels of independent variables (levels of tender coconut water, nannari extract and sugar). The responses of pH, ºBrix, CIE colour (L*, a* and b*) value and OAA were studied. The data obtained were analysed by multiple regression technique to generate suitable mathematical models. The developed blended beverage was processed using pulsed electric field (PEF) with electric field 31.2 kV/cm, 20 pulse widths at 100 Hz frequency to minimise nutritional and sensory attributes losses and compared with conventional thermal pasteurization (96 ºC for 360 s) with p-value of 8.03. Thermal pasteurization showed a significant (p<0.05) decrease in colour value, radical scavenging activity and overall acceptability after treatment and also during storage, when compared to PEF treated tender coconut water-nannari blended beverage. PEF treatment also achieved a 3.01 ± 0.69 log inactivation, similar to thermal pasteurization of native micro flora. PEF treated tender coconut water-nannari blended beverage was stable up to 120 days under ambient storage condition (27-30 °C)

Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation

Mango nectar is a commercially familiar and preferred product. The traditional processing of mango nectar has been by thermal processing which resulted in the alteration of the flavour of the product due to the effect of high temperature. The thermal processing of the nectar also resulted in the production of byproducts of non-enzymatic browning such as 5- hydroxy methyl furfural (HMF). These process induced effects, affect both the nutritive and sensory attributes of the fruit product, making it less preferable. With the growing interest and awareness about the benefits of alternative non-thermal technologies, such as pulsed electric field (PEF), the present work was proposed to use PEF to minimize the loss of volatiles and formation of HMF. The study involves thermal (96 ºC for 300 s and 600 s), PEF (24 µs, 120 Hz and 38 kV/cm) and combination processing (PEF + Thermal (96 ºC for 90 s)) of mango nectar. The effect of these treatments on the volatile composition of mango nectar has been analysed using GC-MS technique. The reduction in the volatile compounds was significant (p 0.05) different from unprocessed sample, proving the fresh-like character of the product

Effect of pulsed electric field and pasteurisation treatments on the rheological properties of mango nectar (Mangifera indica)

The rheological behaviour of pulsed electric field (PEF) processed and thermally pasteurised mango nectar (Mangifera indica) was evaluated using controlled stress rheometer. The mango nectar was subjected to pulsed electric field (PEF) as well as thermal processing. The rheological parameter shear stress was measured up to the shear rate of 750 s-1 using co-axial cylinder attachment at wide range of temperatures from 10 to 70 °C. The investigation showed that pulsed electric field (PEF) processed and thermally pasteurised mango nectar behaved like a pseudo plastic (shear thinning) fluid and obeyed Herschel-Bulkley model (0.9780 0.893, p < 0.05) and flow activation energy (Ea) was significantly (p < 0.05) affected by processing conditions. The results indicated that the pulsed electric field (PEF) and thermal processing condition has affected the rheological properties of mango nectar. The combined equation relating to shear stress (τ) with temperature and shear rate of mango nectar was established

Development and quality evaluation of retort processed RTE functional gluten free foxtail millet halwa

The present study focuses on the replacement of wheat and the development of ethnic RTE Indian products. Gluten, a protein complex present in wheat, causes celiac disease and gluten sensitivity in people. Foxtail Millet is one such cereal, which can be substituted for wheat due to its availability and nutritional importance. Halwa is a delicious sweet dessert rich in fat and carbohydrates, which is prepared mainly in North India. Through retort processing, the shelf life of halwa can be increased to make these products available for an increased period. The RTE foxtail millet halwa was prepared and retorted to the total lethality value of 5.26 minutes. Retorting has significantly reduced the total microbial population and much less physico-chemical changes were recorded after processing, when compared to the control. The retorted products were stored under refrigerated and ambient conditions and the changes in physico-chemical properties were evaluated. During the storage period, the shelf life study revealed that there were much less significant changes in the physico-chemical properties under both storage conditions. Though, there was a comparatively equal amount of changes occurring in both the refrigerated storage and ambient storage conditions, the appearance and texture of the products stored in ambient storage conditions rather than in refrigerated conditions were found to be good. Hence, ambient storage conditions can be suggested for storage of these products after retorting

Biodegradation of textile dye Reactive Blue 160 by Bacillus firmus (Bacillaceae: Bacillales) and non-target toxicity screening of their degraded products

The study was envisioned to evaluate the decolorization of Reactive Blue 160 (RB160) dye by using indigenous microbes. Contaminated soil from textile dye industry was collected from Noyyal river basin, Tamil Nadu, India. Potential dye degrading bacterial strain was recognized as Bacillus firmus by 16SrRNA gene sequencing analysis. RB160 dye (500 μg/ml) was effectively degraded by B. firmus and toxicological analyses were performed with RB160 and their degraded product. Phytotoxicity revealed that degraded product of RB160 into non-toxic nature by B. firms. Toxicity assays were carried out on root cells of Allium cepa and human skin cell line (CRL 1474). Toxicity analysis of A. cepa and cell line signifies that dye exerts toxic cause on the root cells and IC50 values of RB160 showed toxic to human skin cell lines, while degradation products of the dye are moderately less in toxic. Zebrafish embryo toxicity also evaluated by RB160 and degraded product on phenotypic deformation, survival, hatching and heartbeat rate. However, RB160 with concentration of 500 μg/ml decrease in the survival, hatching, heartbeat rate and induced phenotypic alterations. In which, degraded products exhibited significant development in zebrafish embryos as compared to dye. Based on the studies effects of RB160 and capability of B. firmus can effectively degrade RB160, and their degraded products were harmless to the environments and aquatic system