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Article
Publication date: 26 April 2018

Anil Panghal, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat and Neelesh Sindhu

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a…

Abstract

Purpose

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.

Design/methodology/approach

Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

Findings

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.

Originality/value

The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

Details

Nutrition & Food Science, vol. 48 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 4 December 2019

Harsimran Riar, Sunil K. Khatkar, Anju Boora Khatkar, Nishant Arora, Sandeep Mann, Anil Panghal and Sanjeev Kumar

The purpose of the study is to highlights the conceptual and scientific knowledge regarding bioavailability of food bioactive components which is essential for the…

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Abstract

Purpose

The purpose of the study is to highlights the conceptual and scientific knowledge regarding bioavailability of food bioactive components which is essential for the thorough understanding of their role in disease prevention and factors that limit their absorption.

Design/methodology/approach

Nutrikinetics is an extended version of pharmacokinetics that is used for studying the bioavailability and bioaccessibility of components through different techniques such as metabolic profiling, multi-level data analysis and population-based modeling.

Findings

There are different phases of nutrikinetics study of the bioactive components. The initial stage of nutrikinetics is starting from simplest in-vitro assay which is applicable in the early stage of functional foods development. Thereafter, the next stage of nutrikinetics studies are related to human intervention studies as designed by European Food Safety Authority. The aim of such studies are to develop dose-exposure and exposure response study of a bioactive component.

Originality/value

This paper will enlighten the concept of nutrikinetics, its requirement and the future perspectives of nutrikinetics study including long-term efficacy studies and multi-compartmental analysis of the different bioactive components.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 February 2018

Vikas Kumar, Jaspreet Kaur, Anil Panghal, Sawinder Kaur and Vanshika Handa

The purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits…

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1418

Abstract

Purpose

The purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits and adverse effect.

Design/methodology/approach

The papers reviewed were selected based on the following key descriptors such as caffeine, sources, trends of consumption, utilization, benefits and adverse effects, regulation and labelling.

Findings

There are many physiological effects of caffeine on respiratory, cardiovascular, gastrointestinal, reproductive and central nervous system. It has a positive effect in reducing the risk of diabetes, Alzheimer’s disease, Parkinson’s disease and liver injury and, at the same time, in improving mood, psychomotor performance and immune response. On the other hand, the negative effects of caffeine include addiction, cancer, heart diseases, insomnia, gastrointestinal disturbances and intoxication. As caffeine, when taken in large amount, is harmful, therefore as per the regulatory bodies, its concentration should not exceed the set limit, and its presence needs to be listed on the label of that particular food product. In a nutshell, it can be said that caffeine acts as a boon as well as bane because it possesses both beneficial and adverse effects.

Originality/value

This is a unique and comprehensive review that will provide a brief overview of sources, utilization, healthful as well as harmful effect of caffeine to the readers.

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Article
Publication date: 28 May 2020

Navnidhi Chhikara, Amolakdeep Kaur, Sandeep Mann, M.K. Garg, Sajad Ahmad Sofi and Anil Panghal

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant…

Abstract

Purpose

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

Findings

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 24 October 2018

Navnidhi Chhikara, Burale Abdulahi, Claudia Munezero, Ravinder Kaur, Gurpreet Singh and Anil Panghal

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to…

Abstract

Purpose

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.

Design/methodology/approach

Major well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

Findings

From the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.

Originality/value

Through this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 28 August 2019

Simran Kaur, Anil Panghal, M.K. Garg, Sandeep Mann, Sunil K. Khatkar, Poorva Sharma and Navnidhi Chhikara

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous…

Abstract

Purpose

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.

Findings

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

Details

Nutrition & Food Science , vol. 50 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 18 June 2018

Anil Panghal, D.N. Yadav, Bhupender S. Khatkar, Himanshu Sharma, Vikas Kumar and Navnidhi Chhikara

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These…

Abstract

Purpose

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Design/methodology/approach

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

Findings

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

Originality/value

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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