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The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents.

Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented.

Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe.

This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA) values of Redplum and Sahiwal-based milk smoothies stored under refrigeration.

The smoothies were developed by incorporating optimum level of natural antioxidants, fresh red plum and Sahiwal milk. They were aerobically packaged in low-density polyethylene pouches and stored under refrigeration (4 ± 2°C) till its spoilage. These smoothies were assessed for various storage quality parameters like sensory parameters, microbiological quality and TBA values at regular interval of two days.

Smoothies made without using natural antioxidants were in good condition for four days, and treated smoothies were stored well for six days. The microbial profile showed significant (p < 0.05) increase in SPC and psychrophilic counts on advancement of storage days. However, no coliform and yeast and mould were detected in all variants of smoothies during storage. TBA values were also increased during storage. But microbial counts and TBA both were under the prescribed limit as described by various organizations. Smoothies treated with Tulsi were found best followed by lemongrass- and aloevera-treated products.

Amino acid and fatty acid profiling may be incorporated to known how the exact nutritional value.

Developed milk smoothies using natural antioxidants may serve the purpose of functional food.

As per the authors, today, world is seeking for health providing components with longer product shelf life. Therefore, the product may serve the purpose.

The paper has demonstrated that the Sahiwal milk and red plum-based smoothies were of high acceptability. Their shelf life was found best when treated with Tulsi, Lemon grass and Aloevera natural antioxidants. It was better in all spectrums like lower microbial counts, higher sensory attributes and lower TBA counts as compared to untreated products.

The purpose of this paper is to evaluate the antioxidant activity of ginger ethanol extract in soybean oil under thermoxidation.

A total of four treatments were used: soybean oil free of synthetic antioxidants, soybean oil containing 2,500 mg/kg of ginger extract, soybean oil containing 50 mg/kg of TBHQ, soybean oil containing the mixture of natural extract, and TBHQ in the before‐cited concentration. The treatments were discontinuously submitted to plates heated at 180°C, for 20 hours. Samples were removed in the times of 0, 4, 8, 12, 16 and 20 hours of heating and they were analyzed as to their oxidative stability, total polar compounds, peroxide and conjugated diene values.

The results showed the efficiency of the ginger extract in protecting the oil against lipid oxidation. It could be concluded that ginger extract might be indicated as an additive that acts against lipid oxidation and, consequently, increases shelf life of food.

These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.

This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

The study aims to describe the main classes of antioxidants existing in fruit, beverages, vegetables and herbs and the different extraction and application of antioxidants in food. Oxidative degradation of lipids, especially induced by reactive oxygen species, leads to quality deterioration of foods and cosmetics and could have harmful effects on health. A major challenge is to develop tools to assess the antioxidant capacity and real efficacy of these molecules. Recently, many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However, none of them has all the information regarding antioxidants (sources, extraction and application in food).

This paper tries to take a different perspective on antioxidants for the new researcher involved in this field.

Antioxidants from fruit, vegetables and beverages play an important role in human health, for example, preventing cancer and cardiovascular diseases and lowering the incidence of different diseases. A number of plant products act as scavengers of free radical species and so have been classified as antioxidants. Antioxidants are an important group of food additives that have the ability to protect against detrimental change of oxidizable nutrients and consequently they extend shelf-life of foods.

Most of the antioxidants present in foods are phenolic and polyphenolic compounds, but their efficacy in food for the prevention of oxidation or in the body for dealing with oxidative stress and its consequences depends on different factors.

This study collected the last finding in the field of sources and applications of natural antioxidants.

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.

Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.

Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.

Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.

This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.

Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS^•+, DPPH^• and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH^• and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

Itaconic acid was reacted with phenylene diamine (ortho, meta and para) and o‐tolidine in boiling dekalin, using Dean and Stark apparatus. The polymers prepared were evaluated for their suitability as antioxidants for natural rubber vulcanizates. The amide polymers prepared showed high efficiency as antioxidants for rubber vulcanizates, exceeding the performance of commercial antioxidants. In addition, the results obtained are encouraging and support the use of these polymers from both the environmental and economical points of view.

Natural selection—survival of the fittest—is as old as life itself. Applied genetics which is purposeful in contrast to natural selection also has a long history, particularly in agriculture; it has received impetus from the more exacting demands of the food industry for animal breeds with higher lean : fat and meat : bone ratios, for crops resistant to the teeming world of parasites. Capturing the exquisite scent, the colours and form beautiful of a rose is in effect applied genetics and it has even been applied to man. For example, Frederick the Great, Emperor of Prussia, to maintain a supply of very tall men for his guards—his Prussian Guards averaged seven feet in height—ordered them to marry very tall women to produce offspring carrying the genes of great height. In recent times, however, research and experiment in genetic control, more in the nature of active interference with genetic composition, has developed sufficiently to begin yielding results. It is self‐evident that in the field of micro‐organisms, active interference or manipulations will produce greater knowledge and understanding of the gene actions than in any other field or by any other techniques. The phenomenon of “transferred drug resistance”, the multi‐factorial resistance, of a chemical nature, transferred from one species of micro‐organisms to another, from animal to human pathogens, its role in mainly intestinal pathology and the serious hazards which have arisen from it; all this has led to an intensive study of plasmids and their mode of transmission. The work of the Agricultural Research Council's biologists (reported elsewhere in this issue) in relation to nitrogen‐fixing genes and transfer from one organism able to fix nitrogen to another not previously having this ability, illustrates the extreme importance of this new field. Disease susceptibility, the inhibition of invasiveness which can be acquired by relatively “silent” micro‐organisms, a better understanding of virulence and the possible “disarming” of organisms, particularly those of particular virulence to vulnerable groups. Perhaps this is looking for too much too soon, but Escherichia coli would seem to offer more scope for genetic experiments than most; it has serotypes of much variability and viability; and its life and labours in the human intestine have assumed considerable importance in recent years. The virulence of a few of its serotypes constitute an important field in food epidemiology. Their capacity to transfer plasmids—anent transfer of drug resistance— to strains of other organisms resident in the intestines, emphasizes the need for close study, with safeguards.

The purpose of this paper is to carry out phytochemical investigations of different extracts of Eucalyptus globulus bark such as aqueous, methanolic and supercritical carbon dioxide fluid extract (SCFE) with ethyl acetate as entrainer. Three fractions (Eu 8, 9 and 10) containing steroidal δ‐lactone were isolated from SCF extract and the structure of Eu‐10 was earlier determined on the basis of NMR, HPLC‐MS, X‐Ray crystallography.

Column chromatography led to the isolation of flavonoids, tannins, steroids, etc. in different solvent systems. Isolated steroidal lactone (Eu‐8,9&10) of Withanolide series were tested for the presence of total phenolic content, total flavonoid content and the results were expressed as gGAE/100 g (TPC), and gQE/100 g (TFC), respectively. The antioxidant capacity was evaluated based on their ability to scavenge free radicals generated from ABTS, DPPH, FRAP and H₂O₂ by spectrophotometric method.

The result of the present study showed that different extracts of E. globulus bark and the isolated fractions, exhibited different antioxidant activity. This was due to the fact that they contained different amounts of flavonoid and phenolic compounds as per their ability to solubilize these compounds; the high scavenging property of E. globulus may be attributed to hydroxyl groups existing in the phenolic compounds. All the samples exhibited different extent of antioxidant activity (AOA) and showed higher potency when compared with BHT in scavenging action of DPPH free radical. Comparative data analysis showed SCF extract to be better than methanolic and aqueous extracts, both in terms of yield and AOA, while Eu‐10 was the best amongst purified fractions.

The present research has serious implications on identification of natural antioxidants from E. globulus. Natural antioxidants with better structure‐activity relationship are under investigation. Isolation of withanolide from Eucalyptus bark has opened newer horizon for its use.

Collection of Eucalyptus bark from the forest (a forest waste) by women folk can be a source of revenue generation and thus has social implication as well. It is an important agro product.

The steroidal lactone (Eu‐10) showed highest radical scavenging effect even at IC50, thus the isolated lactone proved to be the best potential scavenger of free radicals amongst all crude extracts and the isolated fractions.