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This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days.

Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability.

It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets.

In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality.

This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties.

Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T₁), CMPH-C 0.06 per cent (T₂) and CMPH-P 0.09 per cent (T₃), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, a_w), instrumental colour and texture profile and sensory attributes.

The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, a_w, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T₁ and T₃ were comparable but significantly lower than that of T₂. The overall acceptability scores of T₁ and T₂ were also comparable and significantly higher than C and T₃; however, the highest score was recorded for T₂.

Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH.

The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

The physical, biomechanical and chemical properties of the composite biodegradable films are examined by their chemical composition, structure, processing conditions and economics. Therefore, the purpose of the study was to develop standard composite biodegradable films by optimizing the process (drying time and temperature) and composition (whey protein concentrate; WPC and sodium alginate; SA).

Composite WPC–SA films were developed using the Box–Behnken design of response surface methodology (RSM), with individual and interactive effects of process variables on the response variables (quality characteristics). Three independent factors at three different levels (WPC: 5–7 g, SA: 0.1–0.5 g and drying temperature: 35°C–45°C) were evaluated for their effects on physical and biomechanical properties, namely, thickness, penetrability, moisture content, water vapor transmission rate (WVTR), density, solubility, transmittance and color variables. The results were analyzed using ANOVA. For each response, second-order polynomial regression models and resulting equations were developed.

The response surface plots were constructed for representing a relationship between process parameters and responses. All responses were optimized as the best and desired, namely, thickness (180 µm), penetrability (7.63 N), moisture (28.05%), WVTR (1.87 mg/m²t), solubility (36.12%), density (1.33 g/ml), transmittance (40.55%), L* value (52.50), a* value (0.35) and b* value (13.70). The regression models exhibited “good fit” of experimental data with a high coefficient of determination. A close agreement was found between experimental and predicted values.

These biodegradable films can be promisingly used in the food packaging system without the problem of disposability.

The composite films with proteins and polysaccharides can be developed, which have improved physical and biomechanical properties.

The sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.

Five treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.

Increase in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p = 0.023) and chewiness than CLFC. Meltability was significantly decreased (p = 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.

Results concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.

Processing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.

The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability.

FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days.

The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage.

The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry.

The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability.

Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption.

Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk.

It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions.

Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

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 acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.