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Article ; Online: Recent Development in Bioactive Compounds and Health Benefits of Kumquat Fruits

Li, Xunhan / Meenu, Maninder / Xu, Baojun

Food Reviews International. 2023 Aug. 25, v. 39, no. 7 p.4312-4332

2023

Abstract: This review paper aims to compile recent literature available regarding the overall chemical compositions, nutritional properties, essential oils, bioactive compounds and health benefits of Kumquat fruits. Kumquat fruits contain a high level of ... ...

Abstract	This review paper aims to compile recent literature available regarding the overall chemical compositions, nutritional properties, essential oils, bioactive compounds and health benefits of Kumquat fruits. Kumquat fruits contain a high level of polyphenols, essential oils, minerals and vitamins, especially vitamin C. The essential oil (EO) profile of Kumquat fruit varies among different sub-species and parts of fruits. Limonene was the major EO detected in the Kumquat fruit. In addition, a significant amount of total phenolic content (TPC) and flavonoids was also observed in the kumquat extract. The TPC and flavonoid content of Kumquat fruit were significantly influenced by drying temperature, drying duration, and extraction solvents. The application of hot water as an extraction solvent resulted in efficient extraction of TPC and flavonoids compared to ethanol and methanol. In addition, Kumquat fruits exhibit potent antioxidant activity, antimicrobial activity, liver protection, and anti-cancer activity. Overall, this review will be a positive addition to the existing knowledge of this field. This paper will support the researchers and industries to select raw materials with high nutritional value and potent biological activity. In addition, this report will help to select an appropriate method and raw material to generate value-added products from Kumquat by-products.
Keywords	antimicrobial properties ; antineoplastic activity ; antioxidant activity ; ascorbic acid ; essential oils ; ethanol ; flavonoids ; fruits ; kumquats ; limonene ; liver ; methanol ; nutritive value ; polyphenols ; raw materials ; solvents ; temperature ; value added ; Kumquat ; peel ; pulp ; bioactive compounds
Language	English
Dates of publication	2023-0825
Size	p. 4312-4332.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2021.2023818
Database	NAL-Catalogue (AGRICOLA)

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Article: Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review

Meenu, Maninder / Decker, Eric A. / Xu, Baojun

Critical reviews in food science and nutrition. 2022 July 19, v. 62, no. 21

2022

Abstract: Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a ... ...

Abstract	Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.
Keywords	Fourier transform infrared spectroscopy ; Raman spectroscopy ; deep fat frying ; exercise ; fried foods ; nutrition ; taste ; temperature ; texture ; thermal degradation ; thermal stress
Language	English
Dates of publication	2022-0719
Size	p. 5744-5765.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2021.1891520
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: A Narrative Review on Microencapsulation of Obligate Anaerobe Probiotics Bifidobacterium, Akkermansia muciniphila, and Faecalibacterium prausnitzii

Chen, Yining / Meenu, Maninder / Baojun, Xu

Food Reviews International. 2022 Nov. 01, v. 38, no. S1 p.373-402

2022

Abstract: Probiotics have been reported to exhibit various potential health and nutritional benefits. However, the efficient delivery of these probiotics to the intestine for the health benefit of the host is of much interest. Microencapsulation came up as an ... ...

Abstract	Probiotics have been reported to exhibit various potential health and nutritional benefits. However, the efficient delivery of these probiotics to the intestine for the health benefit of the host is of much interest. Microencapsulation came up as an efficient technique to protect probiotics during gastrointestinal (GI) transit. There are many studies and reviews related to microencapsulated probiotics, but no review has been published on the microencapsulation of anaerobic probiotics especially the obligate anaerobic probiotics Bifidobacterium genus. This review article aims to summarize the microencapsulation of obligate anaerobe Bifidobacterium and seek out the optimal encapsulating methods for strictly anaerobic microbes-next-generation probiotics. The studies related to the microencapsulation of strictly anaerobic bacteria especially Bifidobacterium, Akkermansia muciniphila and Faecalibacterium prausnitzii published in the last 5 years have been reviewed. This review summarizes the encapsulants, techniques for microencapsulation, the viability of probiotics during storage and their stability in GI.
Keywords	Bifidobacterium ; intestines ; microencapsulation ; probiotics ; viability ; Akkermansia muciniphila ; stability
Language	English
Dates of publication	2022-1101
Size	p. 373-402.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2020.1871008
Database	NAL-Catalogue (AGRICOLA)

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Article: Use of Vibrational Spectroscopy and Proximate Compositions for Geographical Classification of Pearl Millets

Pavas / Munjal, Neha / Meenu, Maninder / Kamboj, Uma

Annals of biology

2023 Volume 39, Issue 1, Page(s) 35

Document type	Article
ZDB-ID	15373-4
ISSN	0970-0153
Database	Current Contents Nutrition, Environment, Agriculture

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Article: High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions

Sharma, Nitya / Sahu, Jatindra K / Choudhary, Ankur / Meenu, Maninder / Bansal, Vasudha

Food hydrocolloids. 2023 Jan., v. 134

2023

Abstract: Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained ... ...

Abstract	Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained with a recovery yield of 70.79%, and prolamin and glutelin fractions constituted 31.10 and 34.69% of total protein. The objective of this study was to efficiently modulate the protein properties using high-intensity ultrasound (HIU) (amplitude = 5 and 10%; duration = 5, 10 and 20 min). Here, a significant (p < 0.05) alteration in the structural, physicochemical and functional properties (FTIR spectra, solubility, particle size, zeta potential, surface hydrophobicity, emulsifying properties, foaming properties and thermal denaturation) was achieved with HIU processing in foxtail millet protein concentrates, prolamin and glutelin fractions. The findings revealed that protein characteristics were different from prolamin and glutelin, and also that the protein, prolamin and glutelin samples treated at higher HIU intensities possessed improved properties, as compared to the ones left untreated or treated at lower HIU intensities. The results indicated that HIU processing of protein and its fractions can be used to functionalize foxtail millet protein. Functionalizing protein and its fractions from foxtail millets can enhance its potential as a plant protein source. This would pave a way for further utilization of millets as a sustainable and cheap source of protein in food and feed industries.
Keywords	Setaria italica ; denaturation ; glutelins ; hydrocolloids ; hydrophobicity ; particle size ; prolamins ; protein content ; protein sources ; solubility ; ultrasonics ; zeta potential
Language	English
Dates of publication	2023-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.108083
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Facilitation of metastable ice Ⅰ - ice III phase transition of liquid foods at high-pressure sub-zero temperature by perturbation

Xiao, Ting / Meenu, Maninder / Hu, Lihui / Zhu, Songming / Ramaswamy, Hosahalli S. / Yu, Yong

Food Research International. 2023 July, v. 169 p.112837-

2023

Abstract: In this study, the distribution of ice Ⅰ - ice III phase transition positions and its influencing factors on various fruit juices and food model solutions under high pressure (HP) were investigated. In addition, the effect of perturbation on induction of ...

Abstract	In this study, the distribution of ice Ⅰ - ice III phase transition positions and its influencing factors on various fruit juices and food model solutions under high pressure (HP) were investigated. In addition, the effect of perturbation on induction of phase change in metastable apple juice was also explored. The phase transition positions of fruit juice samples deviated far from the theoretical value (210 MPa/ –21 °C), with pressure in range of 268 ∼ 305 MPa and temperature between –31.09 °C and –37.21 °C, with the most extreme phase transition position of 305 MPa/ –37.21 °C for apple juice. The phase change position was affected by the type of solution but not by the concentration of solutions. The cooling media namely, sodium chloride (5%, 20%) and glucose solution (5%, 20%) were used as perturbation sources to stimulate the metastable apple juice by using instantaneous volume reduction during the ice Ⅰ - ice III phase transition. They successfully promoted the phase transition of apple juice, where 20% sodium chloride solution significantly (p < 0.05) reduced the phase change pressure of apple juice to 239 MPa. The perturbation effect was influenced by the type and concentration of the perturbation source, the composition of the cavity area and the softness of the sample container.
Keywords	apple juice ; food research ; fruits ; glucose ; hardness ; ice ; model food systems ; phase transition ; sodium chloride ; temperature ; High-pressure sub-zero temperature ; Fruit juice ; Food model solution ; Metastable state ; Perturbation ; Phase transition position ; Energy barrier
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Pre-press version
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112837
Database	NAL-Catalogue (AGRICOLA)

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Article: Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China

Zhou, Ziying / Fan, Zhili / Meenu, Maninder / Xu, Baojun

Antioxidants. 2021 Oct. 27, v. 10, no. 11

2021

Abstract: In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, trans-resveratrol content, ... ...

Abstract	In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, trans-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and trans-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; Arachis hypogaea ; anthocyanins ; antioxidant activity ; antioxidants ; ascorbic acid ; germination ; peanuts ; resveratrol ; China
Language	English
Dates of publication	2021-1027
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704216-9
ISSN	2076-3921
ISSN	2076-3921
DOI	10.3390/antiox10111714
Database	NAL-Catalogue (AGRICOLA)

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Article: Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China

Wu, Ziyuan / Meenu, Maninder / Xu, Baojun

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2021 Jan., v. 135

2021

Abstract: Nutritional and health-promoting properties of Tuber indicum are still unclear. In this study, total phenol content (TPC) and total flavonoid contents (TFC) were determined by colorimetric methods; free phenolic acids, vitamin D₂ and ergosterol content ... ...

Abstract	Nutritional and health-promoting properties of Tuber indicum are still unclear. In this study, total phenol content (TPC) and total flavonoid contents (TFC) were determined by colorimetric methods; free phenolic acids, vitamin D₂ and ergosterol content were determined by HPLC; antioxidant activity were evaluated using ABTS, DPPH, and FRAP assays; in vitro anti-inflammatory activity was evaluated by protease inhibitory assay. Our results indicated that geographical origin exhibits a significant impact on the nutritional and pharmaceutical properties of Tuber indicum. The samples collected from Sichuan present significant higher proteins (23.2 g/100 g dw), ash (6.38 g/100 g dw), 1,3:1,6-β-glucan (14.7 g/100 g dw) and ergosterol content (0.76 mg/g dw); whereas the samples collected from Yunnan present the highest amount of pectin (4.52 g/100 g dw), food energy (345.20 kcal/100 g dw), TPC (1.53 mg GAE/g dw), TFC (1.66 mg CAE/g dw) and the highest ABTS and DPPH values, and potent anti-inflammatory effects. In addition, the samples collected from Jilin presented the highest amount of total carbohydrate (51.7 g/100 g dw), reducing sugar (7.3 g/100 g dw) and total phenolic acids (66.76 μg/g dw). These results will enhance current knowledge about nutritional values, chemical compositions, and biological properties of T. indicum.
Keywords	anti-inflammatory activity ; antioxidant activity ; colorimetry ; energy ; ergosterol ; flavonoids ; health promotion ; nutritive value ; pectins ; proteinases ; provenance ; truffles ; China
Language	English
Dates of publication	2021-01
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2020.110226
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Facilitation of metastable ice Ⅰ - ice III phase transition of liquid foods at high-pressure sub-zero temperature by perturbation.

Xiao, Ting / Meenu, Maninder / Hu, Lihui / Zhu, Songming / Ramaswamy, Hosahalli S / Yu, Yong

Food research international (Ottawa, Ont.)

2023 Volume 169, Page(s) 112837

Abstract	In this study, the distribution of ice Ⅰ - ice III phase transition positions and its influencing factors on various fruit juices and food model solutions under high pressure (HP) were investigated. In addition, the effect of perturbation on induction of phase change in metastable apple juice was also explored. The phase transition positions of fruit juice samples deviated far from the theoretical value (210 MPa/ -21 °C), with pressure in range of 268 ∼ 305 MPa and temperature between -31.09 °C and -37.21 °C, with the most extreme phase transition position of 305 MPa/ -37.21 °C for apple juice. The phase change position was affected by the type of solution but not by the concentration of solutions. The cooling media namely, sodium chloride (5%, 20%) and glucose solution (5%, 20%) were used as perturbation sources to stimulate the metastable apple juice by using instantaneous volume reduction during the ice Ⅰ - ice III phase transition. They successfully promoted the phase transition of apple juice, where 20% sodium chloride solution significantly (p < 0.05) reduced the phase change pressure of apple juice to 239 MPa. The perturbation effect was influenced by the type and concentration of the perturbation source, the composition of the cavity area and the softness of the sample container.
MeSH term(s)	Ice/analysis ; Temperature ; Sodium Chloride ; Food Preservation ; Food ; Malus
Chemical Substances	Ice ; Sodium Chloride (451W47IQ8X)
Language	English
Publishing date	2023-04-17
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112837
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Antibacterial activity of essential oils from different parts of plants against Salmonella and Listeria spp.

Meenu, Maninder / Padhan, Bandana / Patel, Madhumita / Patel, Rajkumar / Xu, Baojun

Food chemistry

2022 Volume 404, Issue Pt B, Page(s) 134723

Abstract: Essential oils (EOs) have recently gained popularity as natural food preservatives due to their potent antibacterial activity against food pathogens. In this review, the antibacterial activity of EOs from various plant parts and sources against the most ... ...

Abstract	Essential oils (EOs) have recently gained popularity as natural food preservatives due to their potent antibacterial activity against food pathogens. In this review, the antibacterial activity of EOs from various plant parts and sources against the most important food pathogens Salmonella and Listeria have been discussed. The antibacterial activity of EOs is attributed to their major and minor low-molecular weight terpenes, terpenoids, phenylpropenes and aliphatic components. The major compounds along with minor components of EO extracted from different parts of various plant species were found to be responsible for antibacterial activity. The combination of EO from different sources presented synergistic anti-listerial and anti-salmonella effects. EO combined with biopolymer and in nanoemulsion form presented significant antibacterial activity. The mode of antibacterial action by EO was complex and involves a series of event that has also been discussed in detail.
MeSH term(s)	Listeria ; Oils, Volatile/pharmacology ; Salmonella ; Anti-Bacterial Agents/pharmacology ; Terpenes
Chemical Substances	Oils, Volatile ; Anti-Bacterial Agents ; Terpenes
Language	English
Publishing date	2022-10-27
Publishing country	England
Document type	Journal Article ; Review
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.134723
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