The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.

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The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). Practical applications Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country.

Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (<em>silk</em>) and locally prepared soy milk. Galacto-mannan (guar gum) was used in different concentration (0.3, 0.4, 0.5 and 0.6%) for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

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Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and to eliminate anti-nutritional components in soy bean. The current research was done to compare fermented and non-fermented soy milk by estimating their physicochemical analyses (Fat, protein, ash, SNF, TSS) pH, acidity, antioxidant (DPPH, ABTS and FRAP), rheology and isoflavones content (Genistein and Daidzein). The resultant data justify that process of fermentation boost up antioxidant profile, bioactive moieties becomes more viable and rheological analysis stated that soy milk is non-Newtonian fluid and fermentation increases the viscosity of soy milk by making gel network with LAB and protein. The sensory evaluation also justifies the hypothesis of current research by getting bountiful higher score to fermented soy milk for (color, flavor, aroma, texture and overall acceptability).

In recent years, new avenue has been opened for extensive research and debate between Natural and artificial sweeteners. Stevia rebaudiana has emerged as a potent and remarkable substitute to artificial and calorie dense sweeteners. Stevia being natural and zero caloric is becoming a choice of many diet conscious people. The leaves and extract of Stevia plant are used to sweeten different food stuffs, desserts, beverages, etc. across globe especially in USA, Europe, China and Japan. Sweet components responsible for intense sweetness are the Steviosides having sweetness ranging from 250 to 400 times sweeter as compared to sucrose. Bioactive moieties in Stevia play vital role in health promotion aiding and boosting immune system to fight against cancer, cardiovascular diseases, diabetes and lower the occurrence of various other ailments diseases. This review article encompasses the biochemical, nutritional, therapeutic potential and end use applications of Stevia.Perspectivas nutricionales y terapéuticas de Stevia rebaudiana como edulcorante emergente; un camino a seguir para la industria de los edulcorantes RESUMEN En los últimos años se ha abierto una nueva vía que propicia una extensa investigación y debate sobre las cualidades de los edulcorantes naturales y artificiales. La Stevia rebaudiana se ha convertido en un sustituto pujante y notable de los edulcorantes artificiales y de aquellos densos en calorías. Tratándose de un producto natural sin calorías, la stevia se está volviendo una opción para muchas personas que han tomado conciencia de su dieta. Las hojas y el extracto de la planta de stevia se usan para endulzar diferentes alimentos, postres, bebidas, etcétera en todo el mundo, especialmente en EE. UU., Europa, China y Japón. Los componentes responsables de su dulzura son los esteviósidos, cuya dulzura es entre 250 y 400 veces más intensa que la de la sacarosa. Por otra parte, los componentes bioactivos de la stevia desempeñan un papel vital en la promoción de la salud, ayudando y estimulando el sistema inmunológico para luchar contra el cáncer, las enfermedades cardiovasculares, la diabetes y reducir la aparición de otras enfermedades. El presente artículo de revisión aborda el potencial bioquímico, nutricional, terapéutico, así como las aplicaciones de uso final de la stevia.