Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic

Chawla, Prince; Kumar, Naveen; Kaushik, Ravinder; Dhull, Sanju Bala

doi:10.1007/s13197-019-03988-z

Cited by 42 publications

(28 citation statements)

References 26 publications

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“…The 1‐diphenyl‐2‐picrylhydrazyl (DPPH) is a cation radical, dark in color, and the crystalline powder was used for the determination of antioxidant activity as per the literature (Chawla et al., 2019). The working solution was prepared by mixing 4 mg of DPPH (0.1 mM DPPH) in 100 ml of methanol.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42-28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.

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Section: Methodsmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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“…These compounds can efficiently bind zinc ions from an aqueous medium, and they function as stabilizing agents and natural reducers during the synthesis of nanoparticles. During the oxidation process, several carbohydrates and the counter acetate ions are also decomposed to produce high amounts of carbonate ions (Ag, Zn, Cu, and Co) and carbon dioxide; therefore, the binders can be removed [136][137][138][139][140].…”

Section: Synthesis Of Nanoparticles With Mucilagementioning

confidence: 99%

A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

et al. 2021

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Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.

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“…The various important minerals present in kiwi include calcium, iron, potassium, magnesium, manganese, copper, phosphorus, zinc, and selenium. These minerals play a vital role in the several metabolic activities taking place in the human body and also possess different bioavailability depending upon the absorption rate of every mineral (Chawla et al, 2019, 2020). The amount of calcium present in A. deliciosa is 34 and 20 mg/100 g in A. chinensis .…”

Section: Composition and Nutritive Value Of Kiwimentioning

confidence: 99%

Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization

Satpal

Kaur

Bhadariya

et al. 2021

J. Food Process. Preserv.

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Kiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia. It is one of the most commercialized fruits on the international front and is loaded with many nutrients such as vitamins, minerals, and phytochemicals, and its parts are well recognized for their medicinal and therapeutic properties against diseases associated with the cardiovascular system, diabetes, kidney problems, cancer, digestive disorders, bone, and eye problems. Being a significant source of phytochemicals including caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid; it contributes to the major flavonoid and phenolic contents of kiwi fruit. Kiwi fruit and its components are known to exhibit numerous pharmacological properties include antidiabetic, anti‐tumor, anti‐inflammatory, anti‐ulcer, antioxidant activity, hypoglycemic, hypolipidemic effects, and many more. Besides these, kiwi fruit also finds its traditional application in the effective treatment of edema, hepatitis, kidney problems, rheumatoid arthralgia, and microbial infections. The fiber present in kiwi fruit favors its water retention capacity which further aids in decreasing the transit time and maintains gastrointestinal health of the individual. Investigations are also being done on the insulin and glucose balance, weight maintenance, and homeostatic balance to kiwi fruit consumption. The present review chiefly aims to establish a better understanding of the nutritional composition, pharmacological properties, health benefits, traditional utilization, and commercialization of kiwi, which helps us to provide scientific evidence‐based recommendations to the consumers. Novelty impact statement Kiwi is a potent source of vitamins like vitamin A, B, C, E, and K and notably appreciable levels of dietary fiber, vitamins, minerals and various phytochemicals such as carotenoids, flavonoids, anthocyanins, and lutein which contribute to the rich pharmacological profile of kiwi. It exhibits strong antimicrobial, antiviral efficacy and immunomodulatory effect owing to the presence of bioactive constituents in kiwi fruit. Further extensive research is still required in this field to attract the food industrialists for the value‐addition and development of kiwi‐based food products.

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Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic

Cited by 42 publications

References 26 publications

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization

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