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Curcumin is one of the major constituents of turmeric which possess multifarious therapeutic properties. However, owing of its limited solubility in water its bioavailability is poor. Thus, attempts have been made to increase the solubility of curcumin by fermenting turmeric followed by extraction and encapsulation. Lactobacillus fermentum was used for the fermentation of raw turmeric pulp. The influence of Lactobacillus fermentation and different extraction methods (conventional solvent extraction (CSE), ultrasound (UAE) and microwave-assisted extraction (MAE)) on total phenolic content (TPC), flavonoid content, antioxidant activity and curcumin content were analyzed. Further, to increase the stability of extract, different concentrations of maltodextrin were used to microencapsulate the curcumin extract. The results showed that, Lactobacillus fermentation increased the TPC and antioxidant activity from 5.59 ± 0.20 to 6.27 ± 0.28 mg GAE/g and 67.49 ± 1.51 to 79.00 ± 2.20%, respectively. MAE showed highest TPC (7.88 ± 0.08 mg GAE/g), antioxidant activity (94 ± 1.57%) and curcumin content (0.866 ± 0.05 mg/g) followed by UAE and CSE. Maximum yield of curcumin extract was observed in MAE, UAE and CSE as 59.93, 47.09 and 29.44% respectively, higher than non-fermented turmeric pulp. Maltodextrin percentage showed a significant influence on bio-functional properties of encapsulated powder. However, 20% maltodextrin exhibited better bio-functional properties as compared to other concentrations.

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Garcinia indica Choisy (kokum), a plant from Clusiaceae family, is an underexplored fruit tree in the Western Ghats region. Kokum has been studied for its health benefits, associated with numerous bioactive compounds, including phenolic acids, flavonoids, citric acids, and others. Among all, garcinol, hydroxycitric acid, and anthocyanins (cyanidin-3-glucoside and cyanidin-3-sambubioside) are major bioactive compounds. G. indica fruit and fruit rinds have been reported to possess numerous therapeutic applications in various health conditions such as cancer, inflammation, diabetes, obesity, cardiovascular disease, and neurologic disorders. In this review, information has been provided on the bioactive compounds present in kokum and their significant health benefits. In vitro and In vivo studies of bioactive components on various diseases have also been reported. The limited information about human studies and G. indica fruit and fruit rinds is also presented. PRACTICAL APPLICATIONS: Bioactive compounds present in Garcinia indica can be utilized for nutraceutical preparations. G. indica can be added to food products to make them functional foods. Extraction of bioactive compounds can be done on an industrial scale. Bioactive compounds can be extracted and used to commercialize lifesaving drugs.

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Antimicrobial resistance is a global health and development threat which is caused by the excess and prolonged usage of antimicrobial compounds in agriculture and pharmaceutical industries. Resistance of pathogenic microorganisms to the already existing drugs represent a serious risk to public health. Plant sources such as cereals, legumes, fruits and vegetables are potential substrates for the isolation of antimicrobial peptides (AMP) with broad spectrum antimicrobial activity against bacteria, fungi and viruses with novel immunomodulatory activities. Thus, in the quest of new antimicrobial agents, AMPs have recently gained interest. Therefore, AMP can be used in agriculture, pharmaceutical and food industries. This review focuses on various explored and unexplored plant based food sources of AMPs, their isolation techniques and antimicrobial mechanism of peptides. Therefore, the literature discussed in this review paper will prove beneficial the research purposes for agriculture, pharmaceutical and food industries. PRACTICAL APPLICATIONS: Isolation of antimicrobial peptides (AMPs) can be done on industrial scale. AMP isolated from food sources can be used in pharmaceutical and agriculture industries. AMP from natural sources mitigate the problem of antimicrobial resistance. AMP isolated from food products can be used as nutraceutical.

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BACKGROUND: Leveraging artificial intelligence (AI)-driven apps for health education and promotion can help in the accomplishment of several United Nations sustainable development goals. SnehAI, developed by the Population Foundation of India, is the first Hinglish (Hindi + English) AI chatbot, deliberately designed for social and behavioral changes in India. It provides a private, nonjudgmental, and safe space to spur conversations about taboo topics (such as safe sex and family planning) and offers accurate, relatable, and trustworthy information and resources. OBJECTIVE: This study aims to use the Gibson theory of affordances to examine SnehAI and offer scholarly guidance on how AI chatbots can be used to educate adolescents and young adults, promote sexual and reproductive health, and advocate for the health entitlements of women and girls in India. METHODS: We adopted an instrumental case study approach that allowed us to explore SnehAI from the perspectives of technology design, program implementation, and user engagement. We also used a mix of qualitative insights and quantitative analytics data to triangulate our findings. RESULTS: SnehAI demonstrated strong evidence across fifteen functional affordances: accessibility, multimodality, nonlinearity, compellability, queriosity, editability, visibility, interactivity, customizability, trackability, scalability, glocalizability, inclusivity, connectivity, and actionability. SnehAI also effectively engaged its users, especially young men, with 8.2 million messages exchanged across a 5-month period. Almost half of the incoming user messages were texts of deeply personal questions and concerns about sexual and reproductive health, as well as allied topics. Overall, SnehAI successfully presented itself as a trusted friend and mentor; the curated content was both entertaining and educational, and the natural language processing system worked effectively to personalize the chatbot response and optimize user experience. CONCLUSIONS: SnehAI represents an innovative, engaging, and educational intervention that enables vulnerable and hard-to-reach population groups to talk and learn about sensitive and important issues. SnehAI is a powerful testimonial of the vital potential that lies in AI technologies for social good.

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Bioactive peptides have recently gained more research attention as potential therapies for the management of bodily disorders and metabolic syndromes of delicate health importance. On another note, there is a rising trend on a global scale for the consumption and adoption of fruit and vegetables for the fulfilment of dietary and health needs. Furthermore, fruits and vegetables are being more studied as base materials for the isolation of biologically functional components and accordingly, they have been investigated for their concomitant bioactive peptides. This review focuses on isolation and bio-functional properties of bioactive peptides from fruits and vegetables. This manuscript is potential in serving as a material collection for fundamental consultancy on peptides derived from fruits and vegetables, and further canvasses the necessitation for the use of these food materials as primal matter for such.

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There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.

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Hypertension is a non-communicable disease characterized by elevated blood pressure, and a prominent metabolic syndrome of modern age. Food-borne bioactive peptides have shown considerable potencies as suitable therapeutic agents for hypertension. The peptide inhibition of the angiotensin I-converting enzyme (ACE) from its default biochemical conversion of Ang I to Ang II has been studied and more relatively adopted in several studies. This review offers an examination of the isolation of concomitant proteins in foods, their hydrolysis into peptides and the biofunctionality checks of those peptides based on their anti-hypertensive potentialities. Furthermore, critical but concise details about methodologies and analytical techniques used in the purification of such peptides are discussed. This review is a beneficial literature supplement for scholars and provides functional awareness material for the food-aligned alternative therapy for hypertension. In addition, it points researchers in the direction of adopting food materials and associated by-products as natural sources for the isolation biologically active peptides.

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Bioactive peptides are protein fragments which have a positive impact on the functions and conditions of living organisms. Apart from other animal and plant sources flaxseed is an excellent source of bioactive peptides. In recent years, fermentation has been explored as effective way for bioactive peptides generation. Hence, the present study has been carried out to evaluate an indigenous Lactobacillus plantarum strain NCDC 374 for fermentation and peptides generation in flaxseed milk. Optimization of fermentation condition to obtain maximum functional properties (Proteolytic activity, Antioxidant activity and ACE inhibition %) was investigated using response surface methodology. Optimal condition to produce the functional peptides were found to be 4.20% inoculum size with 126 hours of fermentation time. The fermented milk resulted in 67.38% inhibition in DPPH, 41.35% inhibition in ACE and 30.38 micro gram leucine/ml proteolytic activity. Molecular weight cut off membrane (Viva spin) were used to fractionate the peptides. 10 kDa peptides showed optimal results for % DPPH inhibition, ACE inhibition, Antimicrobial activity and DPP-IV inhibition as compared to 5 kDa.

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The temperature-dependent spin-reorientation transition (SRT) and spin interaction mechanism of bulk TmFeO3 were studied by the electron paramagnetic resonance (EPR) method. The combined experimental results of magnetic curves and EPR spectra confirmed that there is an antiferromagnetic transition at 85 K with a reentering ferromagnetic state due to the spin-reorientation behavior. In the high-temperature region of T > 90 K, there are three distinct resonance peaks in the EPR spectrum, which indicates the presence of multiple magnetic phases (canted antiferromagnetic, weak ferromagnetic, and paramagnetic phases). In the low-temperature region (T < 85 K), the temperature dependence of the EPR linewidth, effective g-factor, and intensity can be used to infer a strong spin-lattice correlation. Different magnetic interactions such as Fe3+-Fe3+, Fe3+-Tm3+, and Tm3+-Tm3+ lead to a paramagnetic-canted antiferromagnetic phase at T > 85 K, with SRT between 85-65 K and ferromagnetic interaction at the lower temperature, respectively. Above 90 K, we find that the spin relaxation mechanism is determined by the mixture of spin-spin and spin-lattice interactions. Below 85 K, the transverse relaxation rate increases with the decrease in temperature, which is consistent with the weakening of the fluctuating internal field in this temperature region. This EPR detection provides a new method to clarify the strong spin coupling in antiferromagnetic materials.

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Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.

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Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme - Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.

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We report the physical properties of Eu-doped bulk TmFeO3 through X-ray diffraction, magnetic susceptibility (χ), Raman scattering and X-ray absorption spectroscopy (XAS) study, which shows a similar orthorhombic structure with the Pbnm space group as TmFeO3. Magnetic measurement on Eu-doped TmFeO3 provides evidence for spin reorientations of Fe3+. Further, the Raman spectra of Eu3+ doped TmFeO3 show significant changes in Raman modes as a function of temperature, which are evidence for strong spin-lattice interaction. From the XAS spectra, the L-edge of Fe provides information on the valence state of Fe, whereas the K-edge of oxygen shows that the compound has a strong influence on the hybridization of the O(2p) state with the 3d states of Fe.

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Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ±â€¯0.02 to 10.20 ±â€¯0.01%), ß-carotene (1336 ±â€¯1.84 to 7624 ±â€¯1.57 µg/100 g), total phenolic content (111.2 ±â€¯0.08 to 176.3 ±â€¯0.84 mg GAE/100 g), dietary fiber (7.08 ±â€¯0.01 to 16.6 ±â€¯0.03%) and ash content (0.59 ±â€¯0.01 to 2.96 ±â€¯0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 ±â€¯0.28).

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Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G' and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel-Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

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The aim of the present study was to formulate a fermented whey product using probiotic bacteria and whey protein concentrate (WPC containing 70% of proteins) to obtain a fermented product with low lactose and ß-lactoglobulin (BLG) content. Several factors such as starter culture concentration (1, 5, and 10%) and fermentation time (2, 4, 6, 8, and 10 h) were optimized on the basis of growth activity in terms of viable count, pH, and acidity. Starter culture concentration and fermentation time of 5% and 10 h, respectively, show the optimal viable count (9.8 × 1010) and pH (4.42) as per the requirement. Proteolysis of WPC by a mixed culture of Lactobacillus acidophilus and Lactobacillus bulgaricus was found to be 98.8 µg/ml. Hydrolysis of whey proteins by probiotic bacteria was detected by SDS-PAGE. A significant (p ≤ 0.05) decrease in cell viability and pH was observed as the refrigerated storage period goes on increasing (0-15 days).

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An actinomycete isolate, Streptomyces exfoliatus MT9 was assessed for in vitro antagonism against wood-rotting fungi. Strain MT9 showed strong antagonistic activity (ZOI ? 25 mm) towards various tested wood-rotting fungi. Extracellular production of antifungal metabolite(s) including primary and secondary was monitored up to 10 days of submerged fermentation. Antagonist S. exfoliatus MT9 produces fungal cell-wall lytic enzymes, namely chitinase (3.098 U ml-1), b-1,3 glucanase (2.4 U ml-1) and protease (144.0 U ml-1) and also showed antifungal activity towards tested P. chrysosporium MTCC 787 (12.0 mm) and P. placenta MTCC 144 (16.0 mm). Extracellular culture filtrate (ECF) of S. exfoliatus MT9 also exhibited strong antifungal activity (ZOI ≥ 25 mm) towards tested wood-rotting fungi and n-butanol was found to be the suitable solvent for complete extraction of antifungal metabolite(s) from ECF. Reduced antifungal activity of n-butanol extract against P. chrysosporium MTCC 787 (11.00 mm) and P. placenta MTCC 144 (10.00 mm) on ergosterol agar plate, no activity against bacteria and characteristic UV spectra at 224 nm revealed the polyene nature of antifungal metabolite(s) present in the n-butanol extract. A novel actinomycete isolate, S. exfoliatus MT9 is producing antifungal metabolite(s) that makes it suitable for biotechnological processes and has the potential to be used as a bioactive agent for controlling wood-rotting fungi.

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