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This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, v/v) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (p< 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T2 relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.
Zhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods 2021, 10, 2007 .
AMA StyleZhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods. 2021; 10 (9):2007.
Chicago/Turabian StyleZhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. 2021. "Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles." Foods 10, no. 9: 2007.
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.
Noman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants 2021, 10, 1186 .
AMA StyleNoman Walayat, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo, Sajid Fiaz, Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants. 2021; 10 (8):1186.
Chicago/Turabian StyleNoman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. 2021. "Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage." Antioxidants 10, no. 8: 1186.
Marine alkaloids comprise a class of compounds with several nitrogenated structures that can be explored as potential natural bioactive compounds. The scientific interest in these compounds has been increasing in the last decades, and many studies have been published elucidating their chemical structure and biological effects in vitro. Following this trend, the number of in vivo studies reporting the health-related properties of marine alkaloids has been increasing and providing more information about the effects in complex organisms. Experiments with animals, especially mice and zebrafish, are revealing the potential health benefits against cancer development, cardiovascular diseases, seizures, Alzheimer’s disease, mental health disorders, inflammatory diseases, osteoporosis, cystic fibrosis, oxidative stress, human parasites, and microbial infections in vivo. Although major efforts are still necessary to increase the knowledge, especially about the translation value of the information obtained from in vivo experiments to clinical trials, marine alkaloids are promising candidates for further experiments in drug development.
Paulo Munekata; Mirian Pateiro; Carlos Conte-Junior; Rubén Domínguez; Asad Nawaz; Noman Walayat; Elena Movilla Fierro; José Lorenzo. Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis. Marine Drugs 2021, 19, 374 .
AMA StylePaulo Munekata, Mirian Pateiro, Carlos Conte-Junior, Rubén Domínguez, Asad Nawaz, Noman Walayat, Elena Movilla Fierro, José Lorenzo. Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis. Marine Drugs. 2021; 19 (7):374.
Chicago/Turabian StylePaulo Munekata; Mirian Pateiro; Carlos Conte-Junior; Rubén Domínguez; Asad Nawaz; Noman Walayat; Elena Movilla Fierro; José Lorenzo. 2021. "Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis." Marine Drugs 19, no. 7: 374.
Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p< 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.
Asad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability 2021, 13, 6010 .
AMA StyleAsad Nawaz, Ibrahim Khalifa, Noman Walayat, Jose Lorenzo, Sana Irshad, Abdullah, Shakeel Ahmed, Mario Simirgiotis, Madad Ali, Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability. 2021; 13 (11):6010.
Chicago/Turabian StyleAsad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. 2021. "Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties." Sustainability 13, no. 11: 6010.
This study analyzes the factors influencing the bilateral trade between Mongolia and China using the trade gravity model, principle component analysis (PCA), unit root test, bound test, and the estimation of coefficients in a panel data set from 1996–2019. A total of 9 variables including exports, gross domestic product (GDP), population, geographical distance, cultural distance, trade agreements, tariffs, trade facilitation index of China and Mongolia-China trade cost were considered for all models. The results indicate that the cultural distance between Mongolia and China and the population of Mongolia are stationary at level. The coefficient of GDP (income) of both countries is positive and statistically significant with exports. Moreover, trade facilitation has significant positive impact on exports of both countries. These findings reveal that efforts in improving excellence of border administration, arrangements would make a positive contribution in trade of goods. Another major influencing factor is tariffs, which was negatively significant for exports, suggesting that if China imposes 1% tariffs on Mongolian exports, it will result in 24% decrease of Mongolian exports. The results of regression coefficients show that there is long run association between variables. This indicates that China adopted a more restrictive trade policy on the flow of goods from Mongolia with an increase population of China. The study suggests a free trade agreement and relaxation of export/import procedures for Mongolia in order to increase the GDP of Mongolia.
Bayarmaa Ganbaatar; Juan Huang; Chuanmin Shuai; Asad Nawaz; Madad Ali. Empirical Analysis of Factors Affecting the Bilateral Trade between Mongolia and China. Sustainability 2021, 13, 4051 .
AMA StyleBayarmaa Ganbaatar, Juan Huang, Chuanmin Shuai, Asad Nawaz, Madad Ali. Empirical Analysis of Factors Affecting the Bilateral Trade between Mongolia and China. Sustainability. 2021; 13 (7):4051.
Chicago/Turabian StyleBayarmaa Ganbaatar; Juan Huang; Chuanmin Shuai; Asad Nawaz; Madad Ali. 2021. "Empirical Analysis of Factors Affecting the Bilateral Trade between Mongolia and China." Sustainability 13, no. 7: 4051.
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food‐processing technologies such as high‐pressure processing (HPP), high‐pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP‐treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.
Farah Javed; Hafiz Muhammad Shahbaz; Asad Nawaz; Amin N. Olaimat; Alexandros Ch. Stratakos; Agung Wahyono; Sadia Munir; Ghulam Mueen‐Ud‐Din; Zeshan Ali; Jiyong Park. Formation of furan in baby food products: Identification and technical challenges. Comprehensive Reviews in Food Science and Food Safety 2021, 20, 2699 -2715.
AMA StyleFarah Javed, Hafiz Muhammad Shahbaz, Asad Nawaz, Amin N. Olaimat, Alexandros Ch. Stratakos, Agung Wahyono, Sadia Munir, Ghulam Mueen‐Ud‐Din, Zeshan Ali, Jiyong Park. Formation of furan in baby food products: Identification and technical challenges. Comprehensive Reviews in Food Science and Food Safety. 2021; 20 (3):2699-2715.
Chicago/Turabian StyleFarah Javed; Hafiz Muhammad Shahbaz; Asad Nawaz; Amin N. Olaimat; Alexandros Ch. Stratakos; Agung Wahyono; Sadia Munir; Ghulam Mueen‐Ud‐Din; Zeshan Ali; Jiyong Park. 2021. "Formation of furan in baby food products: Identification and technical challenges." Comprehensive Reviews in Food Science and Food Safety 20, no. 3: 2699-2715.
In this study, potato chips from different varieties were made and their storage study was conducted. The results showed that Caruso and Lady Rosetta (LR) had significantly (p < .05) highest total solids and specific gravity compared to other varieties. Significantly (p < .05) highest oil uptake (47.62%) was observed in Sterna while lowest was observed in Caruso (42.94%) and LR (43.67%), respectively. Highest lightness (62.55) and low free fatty acids (FFA) values of oil were found in LR while highest in Hermes. During storage period of 60 days, FFA, oxidation, color, and moisture values of LR and Caruso were less than Sterna and Hermes even after 4 weeks of storage showing strong stability during. Total plate count, yeast and mound count were found to be lowest in LR variety while no spoilage organisms were found. The findings suggest the appropriateness of LR and Caruso varieties with good physiochemical properties and stability during storage period. Novelty impact statement Potato chips are consumed all around the globe, thus, screening of new potato varieties for chips making is inevitable. The results revealed that Lady Rosette has strong potential for chips owing to its good physiochemical properties and less oil uptake. In addition, the storage stability of all varieties is in the range suggesting that prepared chips can be used for 60 days.
Asad Nawaz; Ahsan Danish; Shinawar Waseem Ali; Hafiz Muhammad Shahbaz; Ibrahim Khalifa; Aftab Ahmed; Sana Irshad; Shakeel Ahmad; Waqas Ahmed. Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. Journal of Food Processing and Preservation 2021, 45, e15437 .
AMA StyleAsad Nawaz, Ahsan Danish, Shinawar Waseem Ali, Hafiz Muhammad Shahbaz, Ibrahim Khalifa, Aftab Ahmed, Sana Irshad, Shakeel Ahmad, Waqas Ahmed. Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. Journal of Food Processing and Preservation. 2021; 45 (5):e15437.
Chicago/Turabian StyleAsad Nawaz; Ahsan Danish; Shinawar Waseem Ali; Hafiz Muhammad Shahbaz; Ibrahim Khalifa; Aftab Ahmed; Sana Irshad; Shakeel Ahmad; Waqas Ahmed. 2021. "Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan." Journal of Food Processing and Preservation 45, no. 5: e15437.
The effect of egg white protein (EWP) and β‐cyclodextrin (β‐CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β‐CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca‐ATPase activity (0.297 to 0.136 mmol g−1) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg−1) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β‐CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg−1) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca‐ATPase activity (0.29 to 0.19 mmol g−1). It can be concluded that EWP:β‐CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.
Noman Walayat; Miguel Ángel Rincón; Sobia Niaz; Asad Nawaz; Nadia Niaz; Muhammad Zahid Farooq; Ishtiaq Ahmad; Pengkai Wang; Zhongli Zhang. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus. International Journal of Food Science & Technology 2021, 56, 4009 -4016.
AMA StyleNoman Walayat, Miguel Ángel Rincón, Sobia Niaz, Asad Nawaz, Nadia Niaz, Muhammad Zahid Farooq, Ishtiaq Ahmad, Pengkai Wang, Zhongli Zhang. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus. International Journal of Food Science & Technology. 2021; 56 (8):4009-4016.
Chicago/Turabian StyleNoman Walayat; Miguel Ángel Rincón; Sobia Niaz; Asad Nawaz; Nadia Niaz; Muhammad Zahid Farooq; Ishtiaq Ahmad; Pengkai Wang; Zhongli Zhang. 2021. "Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus." International Journal of Food Science & Technology 56, no. 8: 4009-4016.
The present study investigates the antidiabetic potential of polyphenol extracts purified from guava pulp, seeds and leaves using an in vivo experiment on albino rats. The polyphenols from guava pulp, seeds and leaves were extracted using methanol solvent and the sonication method while being evaluated by total phenolic contents and radical scavenging activity assay. The proximate composition of powders revealed that ash, protein and total sugars were significantly (p < 0.05) higher in leaves and seeds, while vitamin C was highest in pulp. Total phenolic and antioxidant activities were highest in pulp followed by leaves and seeds. The findings of feed intake and body gain revealed that the supplementation of polyphenols, especially from pulp, significantly (p < 0.05) increased the feed intake, which resulted in increased body weight. Moreover, total cholesterol (TC) and low-density lipoprotein (LDL) levels were significantly (p < 0.05) decreased, while the level of high-density lipoprotein (HDL) was increased in groups fed with polyphenols from guava pulp compared to both (+ive and –ive) control groups. Furthermore, blood glucose and triglycerides were significantly (p < 0.05) decreased in supplemented groups compared to the control group of diabetes mice, which resulted in the inhibition of α-amylase and glucose transport. Besides this, packed cell volume (PCV), mean corpuscular volume (MCV), hemoglobin, red blood cells (RBCs), white blood cells (WBCs) and platelet levels were increased significantly (p < 0.05) in pulp’s extract followed by leaves and seeds compared to both control groups. Overall, the antidiabetic potential of different extracts was in the following order: pulp > leaves > seeds. The findings suggest the feasibility of adding 200–250 mg/kg.bw of polyphenol extracts of pulp as an alternative to diabetic drugs.
Hassan Shabbir; Tusneem Kausar; Sobia Noreen; Hafeez Ur Rehman; Ashiq Hussain; Qingrong Huang; Adil Gani; Shiwei Su; Asad Nawaz. In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves. Animals 2020, 10, 1714 .
AMA StyleHassan Shabbir, Tusneem Kausar, Sobia Noreen, Hafeez Ur Rehman, Ashiq Hussain, Qingrong Huang, Adil Gani, Shiwei Su, Asad Nawaz. In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves. Animals. 2020; 10 (9):1714.
Chicago/Turabian StyleHassan Shabbir; Tusneem Kausar; Sobia Noreen; Hafeez Ur Rehman; Ashiq Hussain; Qingrong Huang; Adil Gani; Shiwei Su; Asad Nawaz. 2020. "In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves." Animals 10, no. 9: 1714.
BACKGROUND The effect of multiple co‐pigments on the colour intensification of mulberry anthocyanins (AC) using spectroscopic techniques in combination with a molecular docking study was studied. Hyperchromicity of AC co‐pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their colour stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co‐pigments exhibited higher hyperchromicity, pKH‐values, and heat‐stability than their individual counterparts. Surflex‐docking findings confirmed that a stronger binding between the multiple ligands and AC than the single ones occurred due to their extra ‐OH, ‐COOH groups, and delocalization systems. The binding was allowed by increased H‐bonding, van der Waals forces, and π‐π sites by the extra groups of the multiple co‐pigments with AC in aqueous juice and whey particle‐based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid‐flavonol‐anthocyanin to simulate their presence in the real models and to avoid the antagonisms of phenolic acid‐flavonol mixtures that could be used as promising food red‐colorants. This article is protected by copyright. All rights reserved.
Ibrahim Khalifa; Jing Du; Asad Nawaz; Chunmei Li. Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. Journal of the Science of Food and Agriculture 2020, 101, 1579 -1588.
AMA StyleIbrahim Khalifa, Jing Du, Asad Nawaz, Chunmei Li. Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. Journal of the Science of Food and Agriculture. 2020; 101 (4):1579-1588.
Chicago/Turabian StyleIbrahim Khalifa; Jing Du; Asad Nawaz; Chunmei Li. 2020. "Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations." Journal of the Science of Food and Agriculture 101, no. 4: 1579-1588.
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P<0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
Asad Nawaz; Ali Hussein Taher Alhilali; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Lei Chen; Peng-Kai Wang; Zhi Yuan Tan. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry 2020, 339, 127875 .
AMA StyleAsad Nawaz, Ali Hussein Taher Alhilali, Engpeng Li, Ibrahim Khalifa, Sana Irshad, Noman Walayat, Lei Chen, Peng-Kai Wang, Zhi Yuan Tan. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry. 2020; 339 ():127875.
Chicago/Turabian StyleAsad Nawaz; Ali Hussein Taher Alhilali; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Lei Chen; Peng-Kai Wang; Zhi Yuan Tan. 2020. "The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks." Food Chemistry 339, no. : 127875.
The present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of >20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly (P20% fish meat was added during Low Field Nuclear Magnetic Resonance. The findings suggest the feasibility of adding 15‐20% fish meat for the proper structure and chemistry of noodles.
Asad Nawaz; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Hammad Hamed Hammad Mohammed; Zhongli Zhang; Shakeel Ahmed; Mario Juan Simirgiotis. Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties. International Journal of Food Science & Technology 2020, 56, 1061 -1069.
AMA StyleAsad Nawaz, Engpeng Li, Ibrahim Khalifa, Sana Irshad, Noman Walayat, Hammad Hamed Hammad Mohammed, Zhongli Zhang, Shakeel Ahmed, Mario Juan Simirgiotis. Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties. International Journal of Food Science & Technology. 2020; 56 (2):1061-1069.
Chicago/Turabian StyleAsad Nawaz; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Hammad Hamed Hammad Mohammed; Zhongli Zhang; Shakeel Ahmed; Mario Juan Simirgiotis. 2020. "Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties." International Journal of Food Science & Technology 56, no. 2: 1061-1069.
The potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, the ball mill processed potato powders with different particle sizes (278, 208, 129 and 62 μm) were analyzed in terms of physicochemical, pasting, rheological and digestive properties. The scanning electron microscopy and laser diffraction analysis of the samples revealed their mono-model particle size distributions. X-ray diffraction analysis confirmed the structure destruction of starch pellets. The proximate composition and physical property analysis exhibited an increase in the contents of water, ash, protein and starch. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With the particle size decreased to 129 μm, great changes were observed in the gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity and final viscosity. Additionally, oscillatory rheology results showed that, with the decrease of particle size, the storage modulus (G') and loss modulus (G'') were improved with highest storage modulus (G') observed in the particle size of 129 μm. Furthermore, the hydrolysis rate and glycemic index also increased in the 129 μm potato powder. The obtained results provide useful information for improving quality characteristics via specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with desired functional and rheological properties. This article is protected by copyright. All rights reserved.
Chun Hu; Zhouyi Xiong; Hanguo Xiong; Lei Chen; Mengchao Zhang; Pengkai Wang; Asad Nawaz; Noman Walayat. Effects of granule size on physicochemical and digestive properties of potato powder. Journal of the Science of Food and Agriculture 2020, 100, 4005 -4011.
AMA StyleChun Hu, Zhouyi Xiong, Hanguo Xiong, Lei Chen, Mengchao Zhang, Pengkai Wang, Asad Nawaz, Noman Walayat. Effects of granule size on physicochemical and digestive properties of potato powder. Journal of the Science of Food and Agriculture. 2020; 100 (10):4005-4011.
Chicago/Turabian StyleChun Hu; Zhouyi Xiong; Hanguo Xiong; Lei Chen; Mengchao Zhang; Pengkai Wang; Asad Nawaz; Noman Walayat. 2020. "Effects of granule size on physicochemical and digestive properties of potato powder." Journal of the Science of Food and Agriculture 100, no. 10: 4005-4011.
Global fisheries production has increased up to 200 MT which resulted in 20 MT of waste. Discards or by-products from aquatic processing have remained a big challenge for waste management and their efficient use for human food. In the present study, we prepared fish bone powder (FBP) from grass carp (Ctenopharyngodon idella) using autoclave processing and compared its characteristics with simple heat treatment as well as with size reduction process. The results showed that autoclave processing with reduced particle size significantly (p < 0.05) increased ζ-potential (15.2 mV) and facilitated size reduction (5.2 µm), while only heat treatment improved the proximate composition. The collagen denaturation was followed using Fourier Transform Infrared Spectroscopy (FTIR) at 1338 cm−1 peak while amide regions, such as amide I (1590–1720 cm−1), amide II (1560 cm−1) and amide III (1237 cm−1), carbonate (870 cm−1) and phosphate (565 and 1030 cm−1) groups were identified in all treatments. The scanning electron microscopy showed the variation in particle size, and porous structure of FBP. Moreover, calcium and protein in vitro digestibility was significantly high in autoclave processing groups. The results of amino acid analysis at intestinal stage of in vitro model digestion depicted that the concentration of essential amino was higher than the cereal proteins. The results propose the feasibility of using autoclave processing as an alternative to the thermal treatment to prepare FBP.
Asad Nawaz; Engpeng Li; Sana Irshad; Hammad Hhm; Jing Liu; Hafiz Muhammad Shahbaz; Waqas Ahmed; Joe M Regenstein. Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. Advanced Powder Technology 2020, 31, 2513 -2520.
AMA StyleAsad Nawaz, Engpeng Li, Sana Irshad, Hammad Hhm, Jing Liu, Hafiz Muhammad Shahbaz, Waqas Ahmed, Joe M Regenstein. Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. Advanced Powder Technology. 2020; 31 (6):2513-2520.
Chicago/Turabian StyleAsad Nawaz; Engpeng Li; Sana Irshad; Hammad Hhm; Jing Liu; Hafiz Muhammad Shahbaz; Waqas Ahmed; Joe M Regenstein. 2020. "Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder." Advanced Powder Technology 31, no. 6: 2513-2520.
Global fisheries production has increased to ~200 MT with aquatic by-products of 20 MT that are a challenge for the fish processing industry as well as for environmental management. Aquatic by-products are potential source and treasure house of many healthy and biologically active compounds, which have significant potential to supply new and valuable food ingredients. However, diversity of available raw materials and the post-harvest stage of materials challenge the scientific community to determine how to best use this resource. This review highlights the technical concerns regarding the use of these materials in many different food applications. Although, much research has been done, there is a need to focus on some critical points such as pre-treatment, extraction methods, particle size, evaluation of bioavailability of nutrients, interaction with other ingredients, nutritional, biotechnological and sensorial aspects, compatibility of gelation in food matrix and safety concerns. Furthermore, these materials have only had limited studies using the modern techniques of nutrigenomics, molecular modeling and docking that need to be addressed in future.
Asad Nawaz; Engpeng Li; Sana Irshad; Zhouyi Xiong; Hanguo Xiong; Hafiz Muhammad Shahbaz; Farzana Siddique. Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends in Food Science & Technology 2020, 99, 34 -43.
AMA StyleAsad Nawaz, Engpeng Li, Sana Irshad, Zhouyi Xiong, Hanguo Xiong, Hafiz Muhammad Shahbaz, Farzana Siddique. Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends in Food Science & Technology. 2020; 99 ():34-43.
Chicago/Turabian StyleAsad Nawaz; Engpeng Li; Sana Irshad; Zhouyi Xiong; Hanguo Xiong; Hafiz Muhammad Shahbaz; Farzana Siddique. 2020. "Valorization of fisheries by-products: Challenges and technical concerns to food industry." Trends in Food Science & Technology 99, no. : 34-43.
The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids and peeling (12.7, 12.0, and 12.0%) and unpeeling (15.0, 14.0, and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, FTIR analysis revealed that protein (1200‐1400 cm‐1) was present in starch extracted without peeling. Besides, scanning electron microscopy (SEM) analysis revealed oval shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high quality pure starch.
Asad Nawaz; Shinawar Waseem Ali; Sana Irshad; Fatima Irshad; Aftab Ahmed; Zainab Sharmeen; Imran Khan. Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan. International Journal of Food Science & Technology 2019, 55, 2344 -2351.
AMA StyleAsad Nawaz, Shinawar Waseem Ali, Sana Irshad, Fatima Irshad, Aftab Ahmed, Zainab Sharmeen, Imran Khan. Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan. International Journal of Food Science & Technology. 2019; 55 (6):2344-2351.
Chicago/Turabian StyleAsad Nawaz; Shinawar Waseem Ali; Sana Irshad; Fatima Irshad; Aftab Ahmed; Zainab Sharmeen; Imran Khan. 2019. "Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan." International Journal of Food Science & Technology 55, no. 6: 2344-2351.
Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.
Asad Nawaz; Zhouyi Xiong; Hanguo Xiong; Sana Irshad; Lei Chen; Peng-Kai Wang; Hafiz Muhammad Ahsan; Noman Walayat; Sajid Hussain Qamar. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food & Function 2019, 10, 6927 -6935.
AMA StyleAsad Nawaz, Zhouyi Xiong, Hanguo Xiong, Sana Irshad, Lei Chen, Peng-Kai Wang, Hafiz Muhammad Ahsan, Noman Walayat, Sajid Hussain Qamar. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food & Function. 2019; 10 (10):6927-6935.
Chicago/Turabian StyleAsad Nawaz; Zhouyi Xiong; Hanguo Xiong; Sana Irshad; Lei Chen; Peng-Kai Wang; Hafiz Muhammad Ahsan; Noman Walayat; Sajid Hussain Qamar. 2019. "The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat." Food & Function 10, no. 10: 6927-6935.
The symbiosis between Vallisneria denseserrulata and indigenous Bacillus sp. XZM was investigated for arsenic removal for the first time. It was found that the native bacterium was able to reduce arsenic toxicity to the plant by producing higher amount of extra cellular polymeric substances (EPS), indole-3-acetic acid (IAA) and siderosphore. Interestingly, V. denseserrulata-Bacillus sp. XZM partnership showed significantly higher arsenic uptake and removal efficiency. The shift in FT-IR spectra indicated the involvement of amide, carboxyl, hydroxyl and thiol groups in detoxification of arsenic, and the existence of an arsenic metabolizing process in V. denseserrulata leaves. The scanning electron microscopy (SEM) images further confirmed that the bacterium colonized on plant roots and facilitated arsenic uptake by plant under inoculation condition. In plant, most of the arsenic existed as As(III) (85%) and was massively (>77%) found in vacuole of particularly leaves cells. Thus, these findings are highly suggested for arsenic remediation in the constructed wetlands.
Sana Irshad; Zuoming Xie; Jia Wang; Asad Nawaz; Yan Luo; Yanxin Wang; Sajid Mehmood; Faheem. Indigenous strain Bacillus XZM assisted phytoremediation and detoxification of arsenic in Vallisneria denseserrulata. Journal of Hazardous Materials 2019, 381, 120903 .
AMA StyleSana Irshad, Zuoming Xie, Jia Wang, Asad Nawaz, Yan Luo, Yanxin Wang, Sajid Mehmood, Faheem. Indigenous strain Bacillus XZM assisted phytoremediation and detoxification of arsenic in Vallisneria denseserrulata. Journal of Hazardous Materials. 2019; 381 ():120903.
Chicago/Turabian StyleSana Irshad; Zuoming Xie; Jia Wang; Asad Nawaz; Yan Luo; Yanxin Wang; Sajid Mehmood; Faheem. 2019. "Indigenous strain Bacillus XZM assisted phytoremediation and detoxification of arsenic in Vallisneria denseserrulata." Journal of Hazardous Materials 381, no. : 120903.
Background The red fish meat (by‐product of fillet processing from grass carp) is a rich source of good quality protein which makes it an important candidate for the production of functional foods. The wheat flour was replaced with red fish meat leftover from grass carp fillet frames at different levels (100‐300 g/Kg) in fried snacks on a laboratory scale. The quality characteristics, physio‐chemical properties and sensory acceptability of fried snacks were assessed. Results The addition of red meat significantly (p < 0.05) increased the protein, fat, moisture and fat content, while texture (breakage force) was improved. The expansion and water hydration capacity were decreased with the increasing content of red fish meat. The lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of red fish meat. The scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when fish meat was added. Moreover, in vitro protein digestibility was also increased in samples prepared with red meat compared to control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2 fold compared to control) with the increasing fish meat. Conclusion The results suggested that red meat can be used to make a new snack product with improved nutritional value and textural properties. This article is protected by copyright. All rights reserved.
Asad Nawaz; Zhouyi Xiong; Qing Li; Hanguo Xiong; Sana Irshad; Lei Chen; Pengkai Wang; Mongchao Zhang; Sundas Hina; Joe M. Regenstein. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks. Journal of the Science of Food and Agriculture 2019, 99, 5771 -5777.
AMA StyleAsad Nawaz, Zhouyi Xiong, Qing Li, Hanguo Xiong, Sana Irshad, Lei Chen, Pengkai Wang, Mongchao Zhang, Sundas Hina, Joe M. Regenstein. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks. Journal of the Science of Food and Agriculture. 2019; 99 (13):5771-5777.
Chicago/Turabian StyleAsad Nawaz; Zhouyi Xiong; Qing Li; Hanguo Xiong; Sana Irshad; Lei Chen; Pengkai Wang; Mongchao Zhang; Sundas Hina; Joe M. Regenstein. 2019. "Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks." Journal of the Science of Food and Agriculture 99, no. 13: 5771-5777.
Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles.
Asad Nawaz; Zhouyi Xiong; Qing Li; Hanguo Xiong; Jing Liu; Lei Chen; Pengkai Wang; Noman Walayat; Sana Irshad; Joe M. Regenstein. Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles. Journal of Food Processing and Preservation 2019, 43, 1 .
AMA StyleAsad Nawaz, Zhouyi Xiong, Qing Li, Hanguo Xiong, Jing Liu, Lei Chen, Pengkai Wang, Noman Walayat, Sana Irshad, Joe M. Regenstein. Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles. Journal of Food Processing and Preservation. 2019; 43 (7):1.
Chicago/Turabian StyleAsad Nawaz; Zhouyi Xiong; Qing Li; Hanguo Xiong; Jing Liu; Lei Chen; Pengkai Wang; Noman Walayat; Sana Irshad; Joe M. Regenstein. 2019. "Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles." Journal of Food Processing and Preservation 43, no. 7: 1.