Food Science & Applied Microbiology Reports
type: channel
description: About the Journal Food Science & Applied Microbiology Reports (FSAMR) [E-ISSN: 2958-0684] is an international, peer-reviewed, open-access journal that publishes original research in food science, food chemistry, microbiology, biochemistry, food technology, nutrition and related disciplines. All submitted manuscripts undergo single-blind peer review by at least two independent reviewers. The journal publishes two issues per year. As an open-access journal, all content is made immediately and freely available to users and their institutions without charge. Articles are published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), under which authors retain copyright of their work and grant the journal the right of first publication. Users may read, download, copy, distribute, print, search, or link to the full texts of articles for any lawful purpose, provided appropriate credit is given to the original work. FSAMR publishes innovative contributions in food science, food chemistry, microbiology, biochemistry, food technology, and nutrition. Submissions must demonstrate novelty in approach, methodology, or application and highlight their significance for the scientific community or food industry. FSAMR publishes two issues per year (June and December). Manuscripts involving human clinical trials are outside the journal’s scope and will not be considered.
publisher: Finesse Publishing
language: en
publication name: Food Science & Applied Microbiology Reports
issn: 2958-0684
items: Advances in Plant-Based Functional Foods: Emerging Trends, Nutritional Potential, and Health Implications
items: Role of food-based antioxidants in autoimmune disorders: A comprehensive systematic review with integrated clinical data
items: Biofilms and antimicrobial-resistant food borne bacteria in informal markets and street-vended ready to eat foods: Lessons and priorities for Cambodia
items: Artificial intelligence and machine learning applications in food microbiology: A systematic review
items: Nutraceutical potential (in vivo antiplasmodial activity) and phytochemical composition of Mimosa pigra L. Root Extract
items: Food science innovations and sustainable development: Trends in reducing greenhouse gas emissions under Agenda 2030-2050
items: Dietary assessment of protein intake in adults of village Behkri, Chakwal, Pakistan
items: Nutrition and the rising burden of hypertension in Bangladesh: Prevalence, prevention and treatment
items: Health benefits and effects of coffee consumption: Implications for chronic disease prevention
items: Antibacterial activity of dietary spices as adjuvants to ciprofloxacin against resistant uropathogenic Escherichia coli
items: Nutritional properties of Ugu leaves extract and its effect on the hematological profile of anemia-induced adult Wistar rats
items: Apple spontaneous fermentation sourdough: Microbial dynamics and optimization for enhanced bread quality
items: Role of lactobacillus probiotics in gut health and food safety: Mechanisms for contaminant reduction and applications in food products
items: From nature to food: bio-inspired multi-enzyme engineering for enhanced food processing
items: Microbial quality and public health risks of filtered drinking water served in restaurants: A case study from the Dhaka division of Bangladesh
items: Effects of different antioxidants on the properties of pectin-chitosan composite films
items: AI-driven food safety: transforming food inspection, traceability, and compliance in food industry and regulatory bodies: A mini review
items: Citric acid production by the solid-state fermentation potential of Aspergillus Niger using different substrate wheat straw, sugarcane waste and mixed from North Gondar area of Ethiopia
items: Current Advancements in applications of bacteriophages in food microbiology: A review
items: Effect of enzymatic fermentation on the rheological properties of bread dough mad of high fiber
items: An interconnected triad of dietary fiber, gut microbiome, and health: A perspective
items: Unveiling Stevia rebaudiana: origins, composition, and health implications
items: Current trends in applications of mushrooms in food and nutraceuticals
items: Exploring medicinal plants and their nutraceuticals attributes from norther areas of Pakistan
items: A comprehensive overview of probiotic and antimicrobial attributes of lactic acid bacteria commonly employed in the dairy industry
items: Adult bone health and consumption of dairy-based products: a review
items: Impact of dietary supplementation of Carica papaya essential oil on the blood chemistry of broiler chickens
items: Postbiotics and their application in food and nutrition: a perspective
items: Energy-providing protein: creating and analyzing the impact of healthy soy bars on school-aged kids
items: Antioxidant and Nutraceutical Potential of Tomato for health and life quality: A review

Advances in Plant-Based Functional Foods: Emerging Trends, Nutritional Potential, and Health Implications
type: item
description: Plant-based functional foods (PBFFs) have emerged as a rapidly growing sector driven by consumer health awareness, technological innovation, and sustainability considerations. These foods, encompassing cereals, legumes, fruits, vegetables, nuts, seeds, and novel sources like microalgae and microgreens, are rich in bioactive compounds such as polyphenols, carotenoids, polyunsaturated fatty acids, dietary fibers, phytosterols, and bioactive peptides. Evidence from epidemiological, clinical, and mechanistic studies demonstrates that PBFFs can modulate metabolic pathways, reduce oxidative stress, enhance cardiovascular and metabolic health, and support gut microbiota functionality. Technological advancements, including nanoemulsions, hydrogels, and non-thermal processing, are improving the bioavailability, stability, and functional efficacy of these compounds. Despite promising health benefits, challenges remain in ensuring consistent bioactive delivery, addressing safety and regulatory disparities, and achieving consumer acceptance. This review synthesizes emerging trends, nutritional potential, and health implications of PBFFs, providing insights for researchers, industry stakeholders, and policymakers to optimize functional food development and adoption.
subject: Articles
  topic: section
subject: Plant-based functional foods, bioactive compounds, polyphenols, dietary fibers, microalgae, cardiovascular health, gut microbiota, technological innovations, nutraceuticals, functional nutrition
  topic: keywords
subject: Food science and technology
  topic: subjects
creator: Talha Riaz
rights: Copyright (c) 2026 Talha Riaz https://creativecommons.org/licenses/by/4.0
date: 2026-04-07
publication date: 2026-04-07
starting page: 1
ending page: 16
doi: 10.61363/fsamr.v5i1.332

Role of food-based antioxidants in autoimmune disorders: A comprehensive systematic review with integrated clinical data
type: item
description: Oxidative stress and chronic inflammation are central to the pathogenesis of autoimmune disorders, affecting nearly 90 million individuals worldwide. This systematic review evaluates evidence on food-based antioxidants in major autoimmune diseases, including rheumatoid arthritis (RA), systemic lupus erythematosus, multiple sclerosis (MS), type 1 diabetes, and inflammatory bowel disease. A literature search (2010–2026) across PubMed, PMC, Web of Science, and Cochrane identified 37 high-quality randomized trials, meta-analyses, and mechanistic studies. Curcumin showed the strongest clinical efficacy, significantly reducing RA disease activity (DAS-28) and inflammatory markers. Resveratrol modulated immune responses via SIRT1 activation, while EGCG reduced Th17 cells and enhanced regulatory T cell differentiation. Coenzyme Q10 improved fatigue and disability in MS, and anthocyanin-rich interventions enhanced remission rates in ulcerative colitis. Mechanistically, antioxidants inhibited NF-κB and NLRP3 while activating Nrf2 and SIRT1 pathways. Gut microbiota modulation emerged as a key determinant of efficacy. Despite promising safety and efficacy, standardized dosing and large-scale trials are needed.
subject: Articles
  topic: section
subject: autoimmune diseases
  topic: keywords
subject: dietary polyphenols
  topic: keywords
subject: antioxidants
  topic: keywords
subject: oxidative stress
  topic: keywords
subject: Food Based Antioxidants
  topic: subjects
subject: Auto-immune Disorders
  topic: subjects
creator: Debasrita Banerjee
creator: Deepika Sharma
creator: Hissay Choden Bhutia
creator: Gana Maya Rai
creator: Swastika Sharma
rights: Copyright (c) 2025 Debasrita Banerjee, Deepika Sharma, Hissay Choden Bhutia, Gana Maya Rai, Swastika Sharma https://creativecommons.org/licenses/by/4.0
date: 2025-12-26
publication date: 2025-12-26
starting page: 72
ending page: 86
doi: 10.61363/fsamr.v4i2.319

Biofilms and antimicrobial-resistant food borne bacteria in informal markets and street-vended ready to eat foods: Lessons and priorities for Cambodia
type: item
description: Foodborne infections remain a persistent public health challenge in low- and middle-income settings where informal markets and street-vended ready-to-eat foods play a major role in daily diets. In Cambodia, recent evidence from Phnom Penh city indicates substantial contamination of market foods and street-vended products with Escherichia coli (88% prevalence in ready-to-eat foods) and Salmonella (60% in street foods, 48.4% overall in market foods), suggesting significant exposure risks and gaps in food safety control. This narrative review synthesizes available evidence on microbial contamination in Cambodia's informal food sector, examines the role of biofilms in sustaining contamination on food-contact surfaces, explores the linkages between biofilms and antimicrobial resistance from a One Health perspective, and proposes practical, scalable surveillance and control options suitable for informal market settings. We conducted literature searches using PubMed, Web of Science, and Google Scholar for Cambodia-specific food safety studies and global literature on biofilm formation, persistence, and control in food environments. We included peer-reviewed publications, technical reports, and international guidance documents published between 2015 and 2025, with foundational earlier works. Available evidence from Phnom Penh (Cambodia) reveals high contamination prevalence in traditional markets and street-vended foods. The biofilm phenotype can enhance antimicrobial resistance through multiple mechanisms, including facilitation of horizontal gene transfer, sub-lethal antimicrobial exposure creating selection pressure, and harboring stress-tolerant cells. However, direct investigation of biofilm presence on food-contact surfaces in Cambodian markets has not been conducted, representing a critical research gap. Reducing foodborne disease risk and antimicrobial resistance transmission in Cambodia's informal food sector requires integrated actions addressing infrastructure, s…
subject: Articles
  topic: section
subject: Biofilm; Antimicrobial resistance; Street food; Salmonella; Cambodia; Food safety
  topic: keywords
subject:
  topic: subjects
  value: Food safety Food microbiology Biofilms Antimicrobial resistance (AMR) Foodborne pathogens Salmonella Escherichia coli Street-vended foods Ready-to-eat foods Informal food markets Public health microbiology One Health Low- and middle-income countries (LMICs) Cambodia
creator: Sokha YEM
rights: Copyright (c) 2025 Sokha YEM https://creativecommons.org/licenses/by/4.0
date: 2025-12-24
publication date: 2025-12-24
starting page: 62
ending page: 71
doi: 10.61363/fsamr.v4i2.315

Artificial intelligence and machine learning applications in food microbiology: A systematic review
type: item
description: The integration of artificial intelligence (AI) and machine learning (ML) into food microbiology offers transformative potential for enhancing food safety through rapid pathogen detection. Traditional microbiological methods, while reliable, are time-consuming and ill-suited for analyzing complex, high-dimensional datasets. This systematic review synthesizes contemporary evidence on AI/ML applications in food microbiology, specifically evaluating their performance in microbial detection, contamination prediction, and spoilage assessment, while identifying barriers to real-world implementation. Following PRISMA 2020 guidelines, we systematically searched PubMed, Scopus, Web of Science, and IEEE Xplore for studies published between January 2017 and December 2023. Data were extracted on model types, performance metrics (accuracy, F1-score, AUC-ROC), and validation approaches. From 1,153 records screened, 22 studies met the inclusion criteria. Supervised learning dominated (91% of studies), with Random Forest (n=9), Convolutional Neural Networks (CNNs; n=6), and Support Vector Machines (n=5) being most prevalent. Applications focused on: (1) rapid pathogen detection from hyperspectral/multispectral imaging (accuracy: 89-96%; AUC: 0.88-0.95); (2) prediction of microbial growth kinetics under varying storage conditions (RMSE: 0.15-0.45 log CFU/g); and (3) spoilage classification from volatile organic compound patterns (F1-score: 0.85-0.93). AI/ML models demonstrate strong analytical performance in controlled settings but face significant translation challenges, including data scarcity, model interpretability, and integration with existing workflows. Future research should prioritize standardized benchmark datasets, explainable AI approaches, and validation in operational food industry environments to bridge the lab-to-field gap.
subject: Articles
  topic: section
subject: Artificial intelligence
  topic: keywords
subject: machine learning
  topic: keywords
subject: food safety
  topic: keywords
subject: pathogen detection
  topic: keywords
subject: predictive microbiology
  topic: keywords
subject: systematic review
  topic: keywords
subject: food microbiology
  topic: subjects
subject: artificial intelligence in food science
  topic: subjects
subject: machine learning applications
  topic: subjects
subject: pathogen detection
  topic: subjects
subject: food safety technology
  topic: subjects
creator: Felix Eling
rights: Copyright (c) 2025 Felix Eling https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 51
ending page: 61
doi: 10.61363/fsamr.v4i2.313

Nutraceutical potential (in vivo antiplasmodial activity) and phytochemical composition of Mimosa pigra L. Root Extract
type: item
description: The increasing resistance of Plasmodium species to standard antimalarial drugs highlights the need for novel agents from medicinal plants. Mimosa pigra L. (Fabaceae) is traditionally used in the treatment of malaria; however, its root extract has not been scientifically validated for antiplasmodial efficacy. This study investigated the phytochemical constituents and in vivo antiplasmodial activity of the methanolic root extract of M. pigra (MEBR) in Plasmodium berghei-infected mice. Roots of M. pigra were extracted with methanol and analyzed for secondary metabolites using standard phytochemical screening. Swiss albino mice inoculated with P. berghei NK65 were treated orally with MEBR at doses of 150, 300, and 600 mg/kg body weight for four consecutive days. Chloroquine (10 mg/kg) served as the positive control, while 5% DMSO acted as the negative control. Parasitaemia and mean survival times were recorded, and data were analyzed using one-way ANOVA followed by Tukey’s post-hoc test at p < 0.05. Phytochemical analysis revealed the presence of alkaloids, flavonoids, tannins, steroids, and terpenoids. MEBR exhibited a dose-dependent reduction in parasitaemia, with suppression rates of 36.84%, 45.26%, and 52.42% at 150, 300, and 600 mg/kg, respectively, compared to 96.84% for chloroquine. Although the extract significantly reduced parasitaemia (p < 0.05), its effect on survival time was moderate, with no visible signs of toxicity observed. The methanolic root extract of M. pigra demonstrates significant antiplasmodial activity, supporting its ethnomedicinal use and warranting further bioassay-guided studies to isolate and characterize active compounds.
subject: Articles
  topic: section
subject: Antiplasmodial activity, Bioactive compounds, traditional medicine,Plasmodium berghei, malaria.
  topic: keywords
subject: Antiplasmodial activity, Bioactive compounds, traditional medicine,Plasmodium berghei, malaria.
  topic: subjects
creator: Muhammad Mukhtar
creator: Suleiman Garba
creator: Sani Ibrahim
creator: Adamu Garba
rights: Copyright (c) 2025 Muhammad Mukhtar, Dr. S. A Garba, Mr Sani, Adamu Garba https://creativecommons.org/licenses/by/4.0
date: 2025-12-18
publication date: 2025-12-18
starting page: 44
ending page: 50
doi: 10.61363/fsamr.v4i2.286

Food science innovations and sustainable development: Trends in reducing greenhouse gas emissions under Agenda 2030-2050
type: item
description: This study evaluates the trends in food science and innovation, with the absolute need to achieve zero greenhouse gas emissions generated from food wastes at the supermarkets, homes, market, and industry and food losses mitigation plan. Regardless of the region of the world, food waste and postharvest losses has become mainstream, while some populations remain at food poverty, on the other side of the world, food prosperity has blossomed with food security problems sorted, leaving such environment with surplus food options and reality of health issues, environmental issues, and waste. For food surplus nations, challenges has unfolded with greater opportunities of network of supply chain from farm to fork, with food stuffs having been duly processed, packed and distributed. Premixes, packed, processed foods, and fresh produces have use by date, and expiry dates as per regulations. This foodstuff when past the use by date, becomes food waste and unfit for consumption. Wasted food has amounted to tonnes of heap for garbage incineration. Annually, pre packed and processed foods are wasted in developed nations, while in slow developing countries more food waste have been accounted for at the harvesting and processing stage. Good sustainable measures are been put in place to curb postharvest losses and food wastage at home.
subject: Articles
  topic: section
subject: carbon footprints
  topic: keywords
subject: innovations
  topic: keywords
subject: wasted foods
  topic: keywords
subject: food loss
  topic: keywords
subject: food science and strategies
  topic: keywords
subject: Food Science
  topic: subjects
creator: Ijeoma Adaeze Nwaeze
rights: Copyright (c) 2025 Ijeoma Adaeze Nwaeze https://creativecommons.org/licenses/by/4.0
date: 2025-06-20
publication date: 2025-06-20
starting page: 30
ending page: 37
doi: 10.61363/fsamr.274

Dietary assessment of protein intake in adults of village Behkri, Chakwal, Pakistan
type: item
description: Optimal protein intake is essential for supporting muscle strength, mass, and general health. The differences in intake are primarily impacted by gender, age, occupation, and body composition. The low intake of proteins in Pakistan, especially in rural areas, is due to cultural and economic factors. The present study aims to assess the dietary protein intake in adults of Village Behkri, Chakwal, and evaluate it with the Recommended Dietary Allowances (RDAs). A cross-sectional study was performed among 100 adults (≥20 years), enrolled randomly according to set criteria. The participants provided data related to anthropometrics (height, weight, BMI), demographics (age, occupation, etc.), and 3-day dietary records. The protein intake was measured employing the Pakistan Food Composition Table (2001) and supplemented with the USDA Food Composition Database. Data were grouped and analyzed by age, gender, occupation, and BMI, comparing them with the RDA of 0.8g/kg/BW. The males’ protein intake was found to be consistently more than that of females across all age groups included in the study. The highest protein intake was found in the adults aged ≥56 years (54 g/day), followed by those aged 20–35 years (53 g/day), while the lowest intake was in the 36–55 years’ group (49 g/day). Protein intake was found to be positively linked with BMI, as underweight adults consumed 55 g/day as compared to obese adults with 45 g/day. Protein intake differed notably by age, BMI, and gender, with males overall consuming more than females. However, older and younger adults exceeded or approached their RDAs, while overweight or obese and middle-aged adults fell below the recommendations. The results call for the need for specific dietary interventions among the rural populations of Pakistan. Keywords: BMI, RDAs, USDA, Anthropometrics, Demographics, Food Composition Table.
subject: Articles
  topic: section
subject: BMI
  topic: keywords
subject: RDAs
  topic: keywords
subject: USDA
  topic: keywords
subject: Proteins
  topic: keywords
subject: Food Composition Table
  topic: keywords
subject: Nutrition
  topic: subjects
subject: human nutrition
  topic: subjects
creator: Danial Ejaz Maqbool
rights: Copyright (c) 2025 Danial Ejaz Maqbool https://creativecommons.org/licenses/by/4.0
date: 2025-12-18
publication date: 2025-12-18
starting page: 38
ending page: 43
doi: 10.61363/fsamr.v4i1.270

Nutrition and the rising burden of hypertension in Bangladesh: Prevalence, prevention and treatment
type: item
description: A major contributor to early cardiovascular disease and mortality, hypertension accounts for 13% of fatalities worldwide, with many instances taking place in low- and middle-income nations. The prevalence, management, and risk factors for hypertension in Bangladeshi adults were evaluated in this study using data from 12,108 people between the ages of 18 and 95 who participated in the 2017–2018 Bangladesh Demographic and Health Survey. Systolic blood pressure ≥140 mmHg, diastolic blood pressure ≥90 mmHg, or current usage of antihypertensive medication were considered indicators of hypertension. Direct standardization was used to estimate age-standardized prevalence, and logistic regression and chi-square tests were used to identify risk factors. Almost 28.1% of people had hypertension (11.6% of males and 16.5% of women), and older age, female sex, and greater BMI were all independently linked to the condition. Although it affects approximately one in four people, treatment coverage is still insufficient. Reducing the rising prevalence of hypertension in Bangladesh requires bolstering prevention, detection, and management measures.
subject: Articles
  topic: section
subject: cardiovascular disease,
  topic: keywords
subject: hypertension
  topic: keywords
subject: Bangladesh
  topic: keywords
subject: Statistics
  topic: subjects
creator: Md Abdul Alim Sarkar
rights: Copyright (c) 2025 Md Abdul Alim Sarkar https://creativecommons.org/licenses/by/4.0
date: 2025-06-18
publication date: 2025-06-18
starting page: 38
ending page: 50
doi: 10.61363/fsamr.v4i1.262

Health benefits and effects of coffee consumption: Implications for chronic disease prevention
type: item
description: Coffee is one of the most preferred beverages, second only to water, and is mentioned as potentially advantageous in the 2015 Dietary Guidelines for Americans. Coffee components are responsible for coffee's positive benefits on glucose tolerance and diabetes, especially type 2 diabetes. They also play anti-inflammatory, antioxidative, antihypertensive, antimicrobial, anticarcinogenic, immunostimulant and antithrombotic roles in human body. New methodologies in epidemiological findings and experimental investigations advocate that coffee drinking may benefit in the prevention of numerous chronic diseases, such as type 2 diabetes mellitus. The majority of prospective cohort studies have revealed no link between coffee consumption and an increased possibility of cardiovascular disease. Additionally, there is ample convincing prof that both decaffeinated and caffeinated coffee have similar health advantages, showing that, in addition to caffeine, various other elements play a part in the benefits of sound health effects. For adults taking 3-4 cups of coffee daily (moderate amount) or 300-400mg/day caffeine, some documentation of health benefits and somewhat a little proof of risks concerning wellness is also available
subject: Articles
  topic: section
subject: Coffee
  topic: keywords
subject: caffeine
  topic: keywords
subject: type 2 diabetes
  topic: keywords
subject: cardiovascular disease
  topic: keywords
subject: cvd
  topic: keywords
subject: insulin resistance
  topic: keywords
subject: hypert
  topic: keywords
subject: Antioxidant activity
  topic: keywords
subject: dietetics
  topic: subjects
subject: Nutrition
  topic: subjects
subject: human nutrition
  topic: subjects
subject: Human Physiology
  topic: subjects
subject: Food Science
  topic: subjects
subject: Functional Food
  topic: subjects
subject: nutraceuticals
  topic: subjects
creator: Nasir Hussain
creator: Hurria Ahmed
creator: Tooba Afnan Khan
creator: Aqsa Mazhar
creator: Seemab Fatima
creator: Maria Siddiqui
rights: Copyright (c) 2025 Dr. Nasir Hussain, Dr. Hurria Ahmed, Dr. Tooba Afnan, Dr. Aqsa Mazhar, Dr. Seemab Fatima, Dr. Maria Siddiqui https://creativecommons.org/licenses/by/4.0
date: 2025-06-16
publication date: 2025-06-16
starting page: 16
ending page: 29
doi: 10.61363/paqjv052

Antibacterial activity of dietary spices as adjuvants to ciprofloxacin against resistant uropathogenic Escherichia coli
type: item
description: Urinary tract infections (UTIs), particularly those caused by antibiotic-resistant Escherichia coli, pose a significant global health challenge. This study investigates the potential of dietary spices garlic (Allium sativum) and mint (Mentha spp.) as adjuvants to ciprofloxacin in combating resistant uropathogens. Thirty-five clinical E. coli isolates were analyzed for susceptibility to ciprofloxacin, garlic, and mint extracts using disk diffusion and broth dilution assays. Results demonstrated notable antibacterial activity, with garlic exhibiting a 25 mm zone of inhibition and mint 21 mm. Synergistic effects were observed when combining these spices with ciprofloxacin, yielding zones of 34 mm (garlic+ciprofloxacin) and 31 mm (mint+ciprofloxacin). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values for both spices (10 μg/mL and 15 μg/mL, respectively) matched those of ciprofloxacin, confirming their potency. Optical density (OD 600nm) measurements further validated these findings. The study highlights the promise of garlic and mint as natural enhancers of antibiotic efficacy, offering a potential strategy to mitigate antibiotic resistance in UTIs. These findings advocate for further exploration of plant-based adjuvants in clinical therapeutics.
subject: Articles
  topic: section
subject: Urinary tract infection
  topic: keywords
subject: antibiotic resistance
  topic: keywords
subject: Escherichia coli
  topic: keywords
subject: garlic
  topic: keywords
subject: mint
  topic: keywords
subject: ciprofloxacin
  topic: keywords
subject: synergy
  topic: keywords
subject: phytotherapy
  topic: keywords
subject: Urinary tract infection
  topic: subjects
subject: antibiotic resistance
  topic: subjects
subject: Escherichia coli
  topic: subjects
subject: garlic
  topic: subjects
subject: mint
  topic: subjects
subject: ciprofloxacin
  topic: subjects
subject: synergy
  topic: subjects
subject: phytotherapy
  topic: subjects
creator: Hamad Ali
creator: Muhammad Usama
creator: Hammad Khan
creator: Muhammad Abdullah Jan
creator: Sadeeq Bacha
creator: Subhan Ullah
creator: Syed Taimur Shah
rights: Copyright (c) 2025 Hamad Ali, Muhammad Usama, Hammad Khan, Muhammad Abdullah Jan, Sadeeq Bacha, Subhan Ullah https://creativecommons.org/licenses/by/4.0
date: 2025-06-18
publication date: 2025-06-18
starting page: 10
ending page: 15
doi: 10.61363/ew0ntm25

Nutritional properties of Ugu leaves extract and its effect on the hematological profile of anemia-induced adult Wistar rats
type: item
description: Anaemia is a global health concern, particularly in developing countries, where nutritional interventions are explored for management. Telfairia occidentalis (Ugu) is traditionally used for its nutritional and medicinal benefits, but its anti-anaemic potential requires scientific validation. This study investigated the nutrient composition of Telfairia occidentalis leaves extract and its effects on the haematological profile of anemia-induced adult Wistar rats. Nutrient analysis was conducted using standard analytical methods. Thirty adult male Wistar rats (170g–185g) were divided into six groups: A (standard drug—Cameron), B (untreated), and C–F (250mg, 500mg, 750mg, and 1000mg/kg body weight of Telfairia occidentalis extract, respectively). Anemia was induced using phenylhydrazine (40mg/kg). Treatment lasted 14 days. Haematological parameters were analyzed using standard methods, and data were subjected to ANOVA (p<0.05). Nutrient analysis revealed Telfairia occidentalis contained 14.36% moisture, 7.96% ash, 1.00% fat, 24.34% protein, 38.59% fibre, 13.75% carbohydrate, 1356.65µg beta-carotene, 24.76mg vitamin B9, 29.09mg vitamin C, 4.10mg iron, 1442.50mg calcium, and 864.50mg magnesium. Rats treated with the extract showed dose-dependent weight gain, with the highest increase (86.92%) in Group F (1000mg/kg). Haematological parameters, including red and white blood cell counts, significantly improved after treatment (p<0.05). Telfairia occidentalis extracts exhibits anti-anaemic properties and improves haematological parameters. Further research are needed to validate its therapeutic potential in clinical trials.
subject: Articles
  topic: section
subject: Nutrient, Telfaira occidentalis, Haematology
  topic: keywords
subject: Nutrition
  topic: subjects
creator: Praise Ezinne Ugwu
creator: Oluebube Chukwuk
rights: Copyright (c) 2025 Praise Ezinne Ugwu https://creativecommons.org/licenses/by/4.0
date: 2025-05-18
publication date: 2025-05-18
starting page: 1
ending page: 9
doi: 10.61363/7zvbsb26

Apple spontaneous fermentation sourdough: Microbial dynamics and optimization for enhanced bread quality
type: item
description: This study explored using apple-derived spontaneous fermentation sourdough to replace commercial cultures in bread production, analyzing its microbial composition and optimizing process parameters. Microbial profiling via 16S and 26S rDNA sequencing identified Lactobacillus plantarum as the dominant lactic acid bacteria. SFS addition levels (0–30%) and proofing times (60–180 minutes) were varied to assess impacts on bread quality. Results revealed that shorter proofing initially increased specific volume, which stabilized over time, while hardness decreased then increased. Similarly, lower apple-derived spontaneous fermentation sourdough percentages enhanced volume, but higher doses reduced it, with hardness showing a comparable trend. lower apple-derived spontaneous fermentation sourdough improved nutritional properties (free amino acids), flavor (volatile compounds). The findings demonstrate lower apple-derived spontaneous fermentation sourdough’s potential to enhance bread quality, offering natural alternatives to commercial starters by balancing fermentation parameters to optimize texture, volume, shelf-life, and sensory attributes, highlighting its role in sustainable, artisanal bread production.
subject: Articles
  topic: section
subject: Sourdough
  topic: keywords
subject: Nutrition
  topic: keywords
subject: Baking Properties
  topic: keywords
subject: Volatile Flavor Compounds
  topic: keywords
subject: Sourdough
  topic: subjects
subject: Fermentation
  topic: subjects
subject: Nutrition
  topic: subjects
creator: Xuanyu Xing
rights: Copyright (c) 2024 Xuanyu Xing https://creativecommons.org/licenses/by/4.0
date: 2024-12-30
publication date: 2024-12-30
starting page: 96
ending page: 107
doi: 10.61363/g5vcmn60

Role of lactobacillus probiotics in gut health and food safety: Mechanisms for contaminant reduction and applications in food products
type: item
description: Lactobacillus probiotics, live bacteria that confer health benefits when administered in adequate amounts, have gained widespread acceptance, particularly due to their potential to influence and enhance general health by modulating the gut microbiota. In recent years, probiotics have been highlighted for their potential therapeutic applications in preventing and mitigating various diseases. Among these, Lactobacillus spp. represent one of the most extensively studied and utilized probiotic strains. This review explores the role of Lactobacillus in maintaining gut microbiota balance, producing bioactive metabolites such as short-chain fatty acids (SCFAs) and bacteriocins, and its involvement in food safety through the reduction of contaminants. Specifically, Lactobacillus spp. contribute to food safety by adsorbing, enzymatically degrading, or neutralizing harmful substances, including aflatoxins and heavy metals, thereby reducing their bioavailability and toxicity. The paper also discusses the practical applications of Lactobacillus-based probiotics in the food industry and the ongoing efforts to address associated safety concerns. Lactic acid bacteria provide a natural, non-chemical approach to food preservation by inhibiting pathogenic microorganisms and extending shelf life. Their incorporation into food systems promotes a safer and more sustainable food supply. However, further research is required to optimize their applications and ensure their efficacy in diverse food matrices.
subject: Articles
  topic: section
subject: Lactic Acid Bacteria
  topic: keywords
subject: Probiotics
  topic: keywords
subject: Lactobacillus casei
  topic: keywords
subject: Food contaminants
  topic: keywords
subject: Streptococcus thermophiles
  topic: keywords
subject: Food industry
  topic: keywords
subject: Food Science and technology
  topic: subjects
subject: Lactic Acid Bacteria
  topic: subjects
subject: Micobiology
  topic: subjects
creator: Amina Razzaq
creator: Mohsin Gulzar Barq
creator: Manal Yasin
creator: Khadija Nawal
creator: Tayyaba Qureshi
rights: Copyright (c) 2024 Amina Razzaq, Mohsin Gulzar Barq, Manal Yasin, Khadija Nawal, Tayyaba Qureshi https://creativecommons.org/licenses/by/4.0
date: 2024-12-22
publication date: 2024-12-22
starting page: 108
ending page: 125
doi: 10.61363/mapd4e52

From nature to food: bio-inspired multi-enzyme engineering for enhanced food processing
type: item
description: The food industry has been undergoing a transformation in recent years, with a significant emphasis on sustainable, efficient, and health-promoting solutions. One promising avenue is bioinspired multienzyme engineering, which draws upon nature’s highly efficient biochemical processes to design complex enzyme systems for various applications. This approach harnesses the advantages of enzyme cascades, multi-enzyme interactions, and synergistic effects to enhance food processing, improve product quality, and address challenges such as waste reduction, allergenicity, and shelf-life extension.This succinct review provides an overview of the recent advances in bioinspired multienzyme engineering with specific relevance to the food industry, highlighting its applications, innovations, and potential.
subject: Perspective
  topic: section
subject: enzyme
  topic: keywords
subject: Food Safety
  topic: keywords
subject: Food Science
  topic: keywords
subject: Enzyme
  topic: subjects
subject: Food Science
  topic: subjects
creator: Karla Nicole
rights: Copyright (c) 2024 Karla Nicole https://creativecommons.org/licenses/by/4.0
date: 2024-12-22
publication date: 2024-12-22
starting page: 92
ending page: 95
doi: 10.61363/agqq1006

Microbial quality and public health risks of filtered drinking water served in restaurants: A case study from the Dhaka division of Bangladesh
type: item
description: Considering the ongoing drinking water crisis, a small-scale study was conducted to evaluate the microbial quality of filtered water commonly served in restaurants across the Dhaka division of Bangladesh. This research focused on samples collected from restaurants in Manikganj, Savar, and Dhaka city of Bangladesh to assess the hygiene standards of this widely consumed water. A total of 15 water samples were analyzed, including five from each location. The findings revealed that 11 samples, four from Manikganj, four from Savar, and three from Dhaka contained both total and fecal coliforms. Conversely, only four samples, consisting of one from Manikganj, one from Savar, and two from Dhaka, were found free of these contaminants. The detection of coliforms highlights the potential risk of contamination with pathogenic microorganisms. Additionally, most of the samples exceeded the acceptable limits for total heterotrophic count as prescribed by the World Health Organization (WHO) and the Bangladesh Standards and Testing Institution (BSTI). Biochemical analysis suggested the possible presence of pathogens such as Shigella, Salmonella, Enterobacter, and Klebsiella species. Although typically offered at an affordable price of BDT 1 or 2 in most restaurants, this filtered water does not meet the microbiological standards for safe drinking. It is imperative that supply companies undergo rigorous inspections to enforce quality control measures. Furthermore, restaurant practices require scrutiny, including the hygiene standards of workers and the cleanliness of water supply systems. Contamination risks may also arise from the glasses used to serve water, which can become tainted if washed with untreated water from restaurant supplies.
subject: Articles
  topic: section
subject: Filtered drinking water
  topic: keywords
subject: Microbial contamination
  topic: keywords
subject: Public health risks
  topic: keywords
subject: Filtered drinking water, Microbial contamination, Coliform bacteria, Public health risks, Water quality standards, Dhaka division restaurants
  topic: subjects
creator: Md. Sharifull Islam
rights: Copyright (c) 2024 Md. Sharifull Islam https://creativecommons.org/licenses/by/4.0
date: 2024-12-30
publication date: 2024-12-30
starting page: 80
ending page: 91
doi: 10.61363/a0s3rm16

Effects of different antioxidants on the properties of pectin-chitosan composite films
type: item
description: This study was designed to prepare a pectin chitosan composite film with antioxidant activity by using citrus pectin and chitosan as raw materials, microcrystalline cellulose and glycerol as plasticizers, and adding four natural extracts in phenols: Catechin powder (CatePD), blueberry powder (BluePD), grape seed proanthocyanidins powder (GrapePD), and citrus flavonoids powder (Citrus flavonoids powder). The results showed that there was no significant difference in the thickness of the composite film with added antioxidants within the range of 0.6%, while the tensile strength and elongation at break showed an increasing trend. The optimal amount of catechin was 0.9%, with a maximum tensile strength of 0.57 MPa and a fracture elongation of 29.15%. For BluePD, GrapePD, and CitrusPD, tensile strength and elongation rate reached their maximum values (0.664 MPa and 39.848%, 0.94 MPa and 29.97%, 1.36 MPa and 44.05%, respectively) at concentrations of 1.2%. Compared with the control film, the pectin chitosan composite film with added antioxidant substances showed a lower water vapor transmission rate, and the barrier properties of composite films with CatePD and BluePD against water vapor were superior to those of the CitrusPD and GrapePD. Additionally, the pectin-chitosan composite films with added antioxidants were superior to the control group in terms of radical-scavenging capability, and the most effective radical radical-scavenging capability optimized at the mass fraction of 0.6%. In conclusion, the addition of antioxidants substances could improve the performance of the pectin-chitosan composite films, providing reference for environmentally friendly and green packaging production in the food industry.
subject: Articles
  topic: section
subject: pectin, chitosan, composite film, antioxidation performance
  topic: keywords
subject: Food science and technology
  topic: subjects
subject: Food packaging and storage
  topic: subjects
creator: Xumin Yin
creator: Sang Shang
creator: Shunde Zeng
creator: Haixiang Wei
creator: Xiaofeng Zeng
creator: Xiaoying Li
rights: Copyright (c) 2024 Xumin Yin, Sang Shang, Shunde Zeng, Haixiang Wei, Xiaofeng Zeng, Xiaoying Li https://creativecommons.org/licenses/by/4.0
date: 2024-12-29
publication date: 2024-12-29
starting page: 68
ending page: 79
doi: 10.61363/gpaafv10

AI-driven food safety: transforming food inspection, traceability, and compliance in food industry and regulatory bodies: A mini review
type: item
description: The increasing demand for high-quality, safe food products, coupled with global challenges such as foodborne illnesses, antimicrobial resistance, and the complexities of food production and supply chains, necessitates the adoption of advanced technologies in the food industry. This review explores the role of Artificial Intelligence (AI) in enhancing food safety and quality assurance systems in food regulatory bodies and industry. We examine various AI applications, including machine learning, computer vision, predictive analytics, and Natural Language Processing (NLP), which have the potential to improve food safety monitoring, contamination detection, and regulatory compliance. AI-driven automation and data analysis tools are transforming food safety practices by enhancing efficiency, accuracy, and real-time decision-making capabilities. The integration of AI with other technologies, such as the Internet of Things (IoT), also facilitates better traceability and proactive risk management in the food supply chain. However, despite these advancements, challenges such as data privacy, industry reluctance, and the lack of standardization must be addressed for wider adoption. The paper concludes by highlighting the need for interdisciplinary collaboration, improved data standards, and continued innovation to unlock the full potential of AI in food safety and quality systems.
subject: Perspective
  topic: section
subject: AI-Driven Food Safety
  topic: keywords
subject: AI-Driven Food Safety
  topic: subjects
creator: Hafiz Khuram Wasim Aslam
creator: Farhan Aslam
creator: Muhammad Aleem
creator: Zafar Iqbal
creator: Sumaira Khalid
creator: Nida Firdous
creator: Tahira Siddique
creator: Murad Ali
rights: Copyright (c) 2024 Hafiz Khuram Wasim Aslam, Farhan Aslam, Muhammad Aleem, Zafar Iqbal, Sumaira Khalid, Nida Firdous, Tahira Siddique, Murad Ali https://creativecommons.org/licenses/by/4.0
date: 2024-11-29
publication date: 2024-11-29
starting page: 62
ending page: 67
doi: 10.61363/w9z29p39

Citric acid production by the solid-state fermentation potential of Aspergillus Niger using different substrate wheat straw, sugarcane waste and mixed from North Gondar area of Ethiopia
type: item
description: Citrus fruits, of course, contain citric acid. Synthetic forms are frequently used as an extra ingredient and are made from a particular kind of fungi. There is a higher requirement for citric acid manufacturing because it is utilized in many advanced medical fields as well as the food and beverage industries. There is a dearth of prior research on the extraction of organic acids, such as citric acid, from filamentous fungi in Ethiopia. Therefore, the purpose of this work was to use wheat straw, sugarcane waste, and a combination as a substrate to manufacture citric acid from Aspergillus niger that was isolated from agricultural soils in Ethiopia's north Gondar zone. Aspergillus isolates were found in agricultural soil samples used in this investigation. The ideal pH and temperature for the chosen isolate to produce the most citric acid were also investigated. Morphological techniques were used for the initial identification of the chosen isolates. An isolate from a mixed substrate showed the highest citric acid output (1.6 g/100 ml) on basal screening media when the isolates were screened for citric acid synthesis. For this isolation to produce the most citric acid, the ideal conditions were 30°C, 129 hours, pH 6.5, and 70% moisture. This study suggests that A. niger, which was isolated from agricultural soil in Ethiopia's north Gondar zone, could generate more citric acid with a different substrate.
subject: Articles
  topic: section
subject: Solid-state fermentation
  topic: keywords
subject: Citric acid
  topic: keywords
subject: Agro-industry waste
  topic: keywords
subject: Aspergillus niger
  topic: keywords
subject: Solid-state fermentation
  topic: subjects
subject: Citric acid
  topic: subjects
subject: Agro-industry waste
  topic: subjects
subject: Aspergillus niger
  topic: subjects
creator: Kidist Alemayehu
creator: Tamene Milkessa
creator: Nega Berhane
rights: Copyright (c) 2024 Kidist Alemayehu, Tamene Milkessa , Nega Berhane https://creativecommons.org/licenses/by/4.0
date: 2024-06-12
publication date: 2024-06-12
starting page: 51
ending page: 61
doi: 10.61363/fsamr.v3i1.146

Current Advancements in applications of bacteriophages in food microbiology: A review
type: item
description: Using bacteriophages (phages) to target and neutralize food borne pathogens offers an innovative approach to improve safety and quality of various foods. In place of traditional antibiotics and chemical preservatives, this novel approach applies the use of phages as biocontrol agents against common bacterial pathogens. This review article comprehensively compiles latest literature, the historical background of phage therapy, its current uses in food safety and preservation, consumer acceptance and regulatory issues, and potential future applications of phage-based interventions in the food industry. Although phages show great promise in lowering food borne illness rates and prolonging food product shelf life, their actual use is dependent on overcoming current obstacles like phage resistance and maintaining regulatory compliance. To fully explore the advantages of phages in enhancing food safety, this work advocates for a multidisciplinary approach and emphasizes the necessity for additional research to maximize phage therapy in food systems.
subject: Articles
  topic: section
subject: Bacteriophage,
  topic: keywords
subject: Food
  topic: keywords
subject: Nutrition
  topic: keywords
subject: Functional Food
  topic: subjects
subject: Bacteriophages
  topic: subjects
subject: MICROBIOLOGY
  topic: subjects
creator: Dan Qiao
creator: Noor Fatima
creator: Usman Ahmad
rights: Copyright (c) 2024 Dan Qiao, Noor Fatima, Usman Ahmad https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 45
ending page: 50
doi: 10.61363/fsamr.v3i1.136

Effect of enzymatic fermentation on the rheological properties of bread dough mad of high fiber
type: item
description: Wheat bran and barley bran were supplemented to produce high-fiber nutritional bread. The technology of sourdough was applied to improve the rheological properties, baking properties of high-fiber bread dough and reduce the phytic acid content of high-fiber breads. Here, we used enzymes to investigate the effects of fermented bran on the rheological- and rheo-fermentation properties of bread dough. It was observed that the rheological properties of bread dough were improved by adding proper amount of bran sourdough with proper fermentation time. CO2 production and gas retention capacity increased. At the same fermentation time, G′ and G″ declined with the increasing addition of bran sourdough, while Hm, Tx and R decreased to a certain extent. G′ and G″ of dough adding 10% barley bran sourdough fermented for 8h (10%-8 h) or 20% wheat bran sourdough fermented 8 h or 16 h were higher than that were unfermented. Hm, Tx and R values increased to maximum which were most close to the control by adding 20%-8 h barley bran sourdough or 20%-16 h wheat bran sourdough. In conclusion, the fermentation qualities were improved and further research to develop bread and check this impact on the characteristics of developed bread should be done.
subject: Articles
  topic: section
subject: Fermentation
  topic: keywords
subject: Sourdough
  topic: keywords
subject: Rheology
  topic: keywords
subject: fermented foods
  topic: subjects
subject: sourdough
  topic: subjects
subject: enzyme
  topic: subjects
creator: Xiaorong Wei
creator: Tao Wu
rights: Copyright (c) 2024 Xiaorong Wei, Tao Wu https://creativecommons.org/licenses/by/4.0
date: 2024-06-29
publication date: 2024-06-29
starting page: 37
ending page: 44
doi: 10.61363/qg9a4a49

An interconnected triad of dietary fiber, gut microbiome, and health: A perspective
type: item
description: Gut microbiome has emerged as a potential barrier against alarmingly increasing metabolic disorders. Efficacy depends upon biome diversity and host characteristics which finally modulate human physiology. Short-chain fatty acids (SCFA) are the prominent microbiome metabolites regulating human physiology. Dietary fiber being prebiotic plays a potential role in microbiome modulation and production of SCFA. The symbiotic relationship between dietary fiber, the gut microbiome, and overall health has garnered significant attention in recent years. This interconnected triad is crucial for maintaining optimal health, influencing various bodily functions from digestion to immune responses. Understanding how these components interact provides insights into preventive healthcare and disease management
subject: Perspective
  topic: section
subject: Human Physiology
  topic: keywords
subject: Gut microbiome
  topic: keywords
subject: Metabolic disoders
  topic: keywords
subject: Gut Mircobiome
  topic: subjects
subject: Human Physiology
  topic: subjects
subject: SCFA
  topic: subjects
creator: Yan Liu
creator: Wajahat Azeem
creator: Muhammad Suhail Ibrahim
rights: Copyright (c) 2024 Yan Liu, Wajahat Azeem, Muhammad Suhail Ibrahim https://creativecommons.org/licenses/by/4.0
date: 2024-06-20
publication date: 2024-06-20
starting page: 33
ending page: 36
doi: 10.61363/ytnwmf69

Unveiling Stevia rebaudiana: origins, composition, and health implications
type: item
description: Stevia rebaudiana is an important plant known for its high-quality, non-caloric sugar substitute properties, making it a beneficial option for metabolic disorders. Diabetes and obesity are interlinked and are a surging health issue around the globe. This review article aims to synthesize existing literature to offer a comprehensive understanding of stevia, its origin, nutritional composition, and health implications contributing to the body of knowledge in this area. Research methods employed for this review included a systematic literature search in reputable databases such as PubMed and Web of Science to gather and synthesize relevant findings. This review focuses on the composition of stevia including nutritional profiling) and phytochemical profiling, its metabolic absorption and health implications, emphasizing its role in weight management and glucose regulation. Stevia leaf drying technique for extending the shelf life of the leaves and extraction of steviol glycosides has been thoroughly discussed. This review primarily envisages the mechanisms involved in the therapeutic effects of Stevia rebaudiana components and their contribution toward reducing metabolic diseases.
subject: Articles
  topic: section
subject: diabetes, health benefits, phytochemicals, stevia
  topic: keywords
subject: Unveiling stevia: a comprehensive review of its origins, composition and health implications
  topic: subjects
creator: Samra Munir
creator: Shiza Hameed
creator: Nasir Hussain
creator: Haris Khurshid
creator: Maryam Hafeez
creator: Laraeb Arif Khan
rights: Copyright (c) 2024 Samra Munir, Shiza Hameed, Nasir Hussain, Haris Khurshid, Maryam Hafeez, Laraeb Arif Khan https://creativecommons.org/licenses/by/4.0
date: 2024-05-22
publication date: 2024-05-22
starting page: 1
ending page: 17
doi: 10.61363/8zyy5b06

Current trends in applications of mushrooms in food and nutraceuticals
type: item
description: Mushrooms have been used in a variety of different food products, which have attracted great attention. These are of high value in food industry due to their unique taste, texture, and nutritive value. Moreover, these have started gaining interest in medicinal and nutraceutical diligence as well. Mushrooms are not only used by humans as food and medicines, but their biodegradability provision makes them useful for working environmental problems associated with waste disposal and soil impurity. In addition, the fast nutrition and capability to substitute mushrooms for meat are veritably useful features in sauces attracting healthy consumers as well as companies that grow other protein sources. This review article comprehensively describes the application of mushrooms in food industry, medicine, biotechnology, livestock feed and animal health and their future perspective.
subject: Articles
  topic: section
subject: Mushrooms
  topic: keywords
subject: Uses of mushrooms
  topic: keywords
subject: Application of mushrooms
  topic: keywords
subject: Commercial uses of mushrooms
  topic: keywords
subject: Mushrooms in food and nutraceuticals industry
  topic: keywords
subject: Mushroom uses in medicine
  topic: keywords
subject: Mushroom industrial uses
  topic: keywords
subject: Disadvantages of mushrooms
  topic: keywords
subject: Commercial uses of mushrooms
  topic: subjects
subject: Applications of mushrooms
  topic: subjects
subject: Mushroom uses in medicine
  topic: subjects
subject: Industrial uses of mushrooms
  topic: subjects
subject: Disadvantages of mushrooms
  topic: subjects
subject: Mushroom uses in food and nutraceuticals industry
  topic: subjects
subject: Environmental uses of mushrooms
  topic: subjects
creator: Areeba Nadeem
creator: Hurmat Batool
rights: Copyright (c) 2024 Areeba Nadeem, Hurmat Batool https://creativecommons.org/licenses/by/4.0
date: 2024-04-20
publication date: 2024-04-20
starting page: 18
ending page: 32
doi: 10.61363/z22zty23

Exploring medicinal plants and their nutraceuticals attributes from norther areas of Pakistan
type: item
description: Abstract This study focused on the collection of 50 different species of medicinal plants from northern areas of Pakistan. The present research furthers our outstanding of the flora in Tehsil Munda District Dir Lower, Khyber Pakhtunkhwa (KPK) province of Pakistan through the comprehensive collection and analysis. During field expeditions, herbarium specimen collection, and consultation with local healers, this study unraveled the rich diversity of medicinal plants in the research region. Moreover, this study highlighted the plant's botanical attributes, geographical distribution and previously reported medicinal uses of concerned species like kidney disease, liver disease, chest disease, respiratory disease, diabetes, heart diseases, headache, skin diseases, heart diseases, and arthritis, swellings, stomach, and submitted it to the department of Botany, Government Ghazi Umara Khan Degree College, Samar Bagh Dir Lower, KPK, Pakistan for future reference.
subject: Articles
  topic: section
subject: Medicinal plants, herbarium, specimen, distribution
  topic: keywords
subject: Medicinal Chemistry
  topic: subjects
creator: Ikram Ullah
creator: Fei Chen
rights: Copyright (c) 202 Ikram Ullah, Fei Chen https://creativecommons.org/licenses/by/4.0
date: 2023-12-20
publication date: 2023-12-20
starting page: 78
ending page: 92
doi: 10.61363/p5vp2r98

A comprehensive overview of probiotic and antimicrobial attributes of lactic acid bacteria commonly employed in the dairy industry
type: item
description: It is commonly known that lactic acid bacteria (LAB) are employed as inoculants in the dairy sector. Various non-fermented and fermented foodstuffs for instance, alcoholic beverages, fermented vegetables, fermented cereals, fermented fruits, and dairy products, have been prepared by utilizing LAB as probiotics for a long time. Amongst many types of compounds formed by LAB such as H2O2, CO2, lactic acid, and reuterin are promising sources of antimicrobials. These substances thwart the growth of harmful bacteria. Thus, probiotic strains of LAB serve as an alternative safe source of antibiotic and anti-inflammatory medicines. Here, the antimicrobial and probiotic potential of important newly reported genera of LAB and their diversity are compressively discussed in this review article along with the mechanisms of action of LAB antimicrobial compounds and their applications.
subject: Articles
  topic: section
subject: Lactic Acid Bacteria
  topic: keywords
subject: Antimicrobial activity
  topic: keywords
subject: probiotics
  topic: keywords
subject: Industrial applications
  topic: keywords
subject: Fermentation
  topic: keywords
subject: probiotics
  topic: subjects
subject: lactic acid bacteria
  topic: subjects
subject: fermented foods
  topic: subjects
subject: bacteriocins
  topic: subjects
creator: Wasif Hussain
creator: Atroba Asghar
creator: Muhammad Umair Afzal
creator: Tayyaba Mansoor Qureshi
creator: Saher Shabbir
rights: Copyright (c) 2022 Wasif Hussain, Atroba Asghar, Muhammad Umair Afzal, Tayyaba Mansoor Qureshi, Saher Shabbir https://creativecommons.org/licenses/by/4.0
date: 2023-12-27
publication date: 2023-12-27
starting page: 93
ending page: 105
doi: 10.61363/zmmnqf05

Adult bone health and consumption of dairy-based products: a review
type: item
description: Calcium is essential for bone health at all agesas itmaintainsbone strength and avoidsthe risk of fractures in older people. Milk is considered one of the best sources of calcium and other nutrients like magnesium and potassium. Clinical investigations have demonstrated a strong favorable correlation between dairy dietary consumption and the bone turnover indicators. Milk, cheese, and yogurt are examples of high-protein, high-calcium dairy foods that are recommended for bone health throughout the lifespan to lower the risk of low-trauma fractures. Thisreview coversrecent cross-sectional, case-controlled prospective cohort and clinical trials documenting the impact of products of dairy on fracture risk, bone mineral density, and/or bone mineral content. Moreover, itprovides an overview of various studies examining the relationship between dairy consumption and bone healthand discusses the strengths and limitations of these studies, emphasizing the importance of maintaining a balanced diet rich in dairy products to support overall bone health. However, to date, no randomized controlled trials have shown the anti-fracture effectiveness of dairy food consumption; instead, this has been assumed through cross-sectional and prospective studies.
subject: Articles
  topic: section
subject: Milk
  topic: keywords
subject: Dairy products
  topic: keywords
subject: Adults
  topic: keywords
subject: Osteoporosis
  topic: keywords
subject: Bone
  topic: keywords
subject: Milk
  topic: subjects
subject: Dairy Products
  topic: subjects
subject: Adults
  topic: subjects
subject: Osteoporosis
  topic: subjects
subject: Bone
  topic: subjects
creator: Areej Saleem
rights: Copyright (c) 2023 Food Science & Applied Microbiology Reports https://creativecommons.org/licenses/by/4.0
date: 2023-12-21
publication date: 2023-12-21
starting page: 68
ending page: 77
doi: 10.61363/1265gj29

Impact of dietary supplementation of Carica papaya essential oil on the blood chemistry of broiler chickens
type: item
description: The aim of this study is to investigate the impact of dietary supplementation of Carica papaya essential oil on the haematological and serum biochemical indices of broiler chickens. 400 one-day old Ross 307 chicks of mixed sex were used in an 8 weeks trial. The birds were distributed over 4 groups consisting of 100 birds (5 replicates consisting of 20 birds each) in a completely randomized design. Treatment 1 (T1) basal diet with no Carica papaya essential oil, T2, T3 and T4 were fed basal diet with 100 mg, 200 mg and 300 mg/kg respectively. Feed and clean water was supplied ad libitum. The result revealed that pack cell volume, red blood cell, haemoglobin, white blood cells, lymphocytes, monocytes, eosinophils and neutrophils values in the starter and finisher phase were not significantly (P˃0.05) influenced by the treatments. Total protein, albumin, globulin, creatinine, aspartate transaminase and alanine phosphatase values were not significantly (P˃0.05) influenced in Carica papaya essential oil except for cholesterol values which was higher (P˂0.05) in T1 than in other treatments in both the starter and finisher phase. However, all values are within the optimum ranges for healthy birds suggesting the absence of inflammation, infection or metabolic disorder. It was concluded that Carica papaya essential oil is loaded with several bioactive compounds with therapeutic value and it can be included up to 300 mg/kg without causing any deleterious effect on the blood profile as well as general performance of birds.
subject: Articles
  topic: section
subject: phytochemicals
  topic: keywords
subject: serum glucose level
  topic: keywords
subject: Food Safety
  topic: keywords
subject: Anti-Inflammatory
  topic: keywords
subject: anti-microbial
  topic: keywords
subject: Agriculture
  topic: subjects
subject: Nutrition and Biochemistry
  topic: subjects
creator: Alagbe, J.O
rights: Copyright (c) 2023 Alagbe, J.O https://creativecommons.org/licenses/by/4.0
date: 2024-01-09
publication date: 2024-01-09
starting page: 58
ending page: 67
doi: 10.61363/meqmwj94

Postbiotics and their application in food and nutrition: a perspective
type: item
description: Look by yourself
subject: Articles
  topic: section
subject: Fine
  topic: keywords
subject: Ok
  topic: subjects
creator: MERIH KIVANÇ
rights: Copyright (c) 2023 MERIH KIVANÇ https://creativecommons.org/licenses/by/4.0
date: 2024-01-09
publication date: 2024-01-09
starting page: 55
ending page: 57
doi: 10.61363/fsamr.v2i2.85

Energy-providing protein: creating and analyzing the impact of healthy soy bars on school-aged kids
type: item
description: Soy, which is high in protein, is cholesterol-free food. It is rich in fiber as well as proteins, fats, vitamins, and minerals found in abundant. High quantities of protein in soy protein bars provide numerous benefits for children. The production and evaluation of healthy soy bars and their effect on school-going children is a topic of great interest in the field of nutrition and health. Researchers in nutrition and health are interested in the production of nutritious soy bars and their effects on children. Soy protein is composed of amino acids rather than casein or protein like beef. Soy protein bars contain vitamins, minerals, and fiber for children. Soy bars can help children meet their nutritional needs. Teenagers and infants require adequate nutrition. A well-balanced, nutrient-rich diet promotes healthy growth and development and shapes lifetime eating habits. Protein, a tissue component and a source of energy serve multiple essential roles in the body. These functions are essential throughout childhood and adolescence. Soy protein bars for youngsters increase skeletal muscle growth and digestion. Because of its low-fat content, soy protein is ideal for weight-conscious children. Tofu and other soy-based products are protein-rich foods. These foods contain amino acids, which support growth, immunological function, and other vital processes.
subject: Articles
  topic: section
subject: Production; protein analysis; development of children, amino acids, immune system, growth
  topic: keywords
subject: Nutrition and Biochemistry
  topic: subjects
subject: Functional Food
  topic: subjects
subject: Agriculture
  topic: subjects
creator: Laraeb Arif Khan
creator: Rai Muhammad Amir
creator: Muhammad Umair Arif Khan
creator: Muhammad Suhail Ibrahim
creator: Abdus Samee
creator: Zunaira Zahoor
creator: Zainab Amjad
creator: Aqsa Talat
rights: Copyright (c) 2023 Food Science & Applied Microbiology Reports https://creativecommons.org/licenses/by/4.0
date: 2023-06-28
publication date: 2023-06-28
starting page: 41
ending page: 47
doi: 10.61363/fsamr.v2i1.64

Antioxidant and Nutraceutical Potential of Tomato for health and life quality: A review
type: item
description: The significance of diet in connection to human health has raised consumer demand for foods high in nutraceuticals, particularly fruits, and vegetables. The antioxidant phytochemicals vitamins A, C, & E, beta-carotene, carotenes, flavonoids, flavones, total phenolic compounds, etc. are just a few of the many antioxidant phytochemicals that tomatoes are a rich source of DNA, protein, and lipid are all severely harmed by oxidant byproducts of normal metabolism. This damage is a potential contributor to aging as well as degenerative and malignant disorders such as cataracts, immune system decline, cardiovascular disease, and a variety of cancers. Flavonoids, ascorbate, tocopherol, and carotenoids, among others, are antioxidant defenses against these harms. The phenolic chemicals found in tomatoes may also function as antimicrobials, aiding in the management of a wide range of infections. Last but not least, we want to underline how important it is to establish a connection between the unique breeding of tomato plants and genetic research with the production and overexpression of compounds that are beneficial to human health and healthy aging.
subject: Articles
  topic: section
subject: Antioxidant activity
  topic: keywords
subject: Bioavailability
  topic: keywords
subject: Healthy life
  topic: keywords
subject: phenolics
  topic: keywords
subject: therapeutic effect
  topic: keywords
subject: Functional Food
  topic: subjects
creator: Dr Muhammad Suhail Ibrahim
creator: Dr Ahmed Mujtaba
creator: Dr Istiaq Hassan
creator: Dr Muhammad Nadeem
creator: Dr Asma Sohail
creator: Dr Kashif Sarfraz Abbasi
creator: Abdus Samee
creator: Wajahat Azeem
creator: Muhammad Waqar
creator: Itrat Fatima
rights: Copyright (c) 2023 Dr Muhammad Suhail Ibrahim; Dr Ahmed Mujtaba, Dr Istiaq Hassan, Dr Muhammad Nadeem, Dr Asma Sohail, Dr Kashif Sarfraz Abbasi, Abdus Samee; Wajahat Azeem, Muhammad Waqar, Itrat Fatima https://creativecommons.org/licenses/by/4.0
date: 2023-06-22
publication date: 2023-06-22
starting page: 8
ending page: 25
doi: 10.61363/fsamr.v2i1.58