Probiotic sugar confectionery fortified with flax seeds (Linum usitatissimum L.)

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

“…After fortification overall antioxidant capacity was checked. Waghmode et al (2020) Bacillus indicus HU36, maltodextrin and lemon fiber Enrichment was done to produce functional dark chocolate. The lyophilized strain was added to the dark chocolate.…”

“…200 μg torolox/mL when measured by FRAP assay and 90 μ/mL by DPPH method. Ultimately symbiotic chocolate provides excellent nutritional support for maintaining a healthy gut in human beings ( Waghmode et al, 2020 ).…”

“…Total peroxide production was 26.75 mg. DPPH-90μ/mL. – Waghmode et al (2020) Bacillus indicus HU36, maltodextrin and lemon fibe The smoothness, firmness, sweetness and adherence were improved. Survival rate of Bacillus indicus HU36 is 88–91% that was 5 log cfu/g.…”

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

“…Basil seeds (Ocimum basilicum) are also known for potential nutraceutical properties such as anti-inflammatory, antihyperlipidemic as well as antidiabetic due to the presence of linolenic acid/LA (66%) . Other seeds, such as nigella seeds (Nigella sativa) and chironji seeds (Buchanania lanzan) are rich in thymoquinone/TQ (30–48%) and antioxidants, respectively. , Due to these nutraceutical properties, unique flavors, as well as easy availability, these edible seeds are being increasingly consumed to reshape dietary habits and facilitate the development of innovative functional foods. − A wide range of food-processing techniques has emerged, leading to significant changes in the properties of food products. These techniques, namely, soaking, fermentation, roasting/heating, milling, puffing, and germination, involve alterations in key nutritional components such as starch, proteins, and fats, which in turn improve water/oil absorption, emulsification, foaming, pasting, gelation, and cohesion properties in the food products .…”

Microbial Etiology and Prevention of Dental Caries: Exploiting Natural Products to Inhibit Cariogenic Biofilms

“…In recent years, researches on probiotics beneficial for the buccal cavity have been increasing. It is reported that certain probiotics can inhibit cariogenic microorganisms by the production of microcin [ 34 ], hydrogen peroxide [ 35 ], and bacteriocins [ 36 ]. Rodríguez et al (2016) compared milk supplemented with probiotic lactobacilli with standard milk for their effects of high patients at risk for caries.…”