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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.
Foodborne pathogens, microbial recurrent infections, and antibiotic resistance have driven researchers to explore natural compounds as safe alternative antimicrobials. In this study, the chemical profile, antimicrobial, and mutagenic activities of the Elletaria cardamomum essential oil were investigated. GC-MS analysis identified the major bioactive components as α-terpinyl acetate, 1,8-cineole, linalool acetate, and sabinene, at concentrations of 34.95, 25.30, 8.13, and 5.48% respectively, of the essential oil’s content. Regarding antimicrobial activity, the minimum inhibitory concentration of green cardamom essential oil was 1% against Escherichia coli O157:H7 and Pseudomonas aeruginosa ATCC 14213. Green cardamom essential oil, when used at concentrations of 0.015, 0.031, 0.062, and 0.125% (v/v) prevented biofilm formation of Escherichia coli O157:H7 by 64.29, 65.98, 70.41, and 85.59%, respectively. Furthermore, these concentrations inhibited 6.13, 45.50, 49.45, and 100%, respectively, of the Salmonella Typhimurium JSG 1748 biofilm. A mutagenicity assay confirmed that green cardamom essential oil has no demonstrable mutagenic activity against the tested strains. The study’s findings suggest that green cardamom derived bioactive compounds are safe organic antimicrobials, effective in controlling biofilm formation by Gram-negative pathogens. Moreover, such compounds could possibly be used in the food industry (e.g., bakery, dairy, meat, and other food products) as a safe alternative to chemical preservatives (antimicrobials) to enhance shelf life by improving the antimicrobial status while at the same time imparting a pleasant and appealing aroma for consumers.
Abdullah; Ali Asghar; Ammar Algburi; Qingrong Huang; Talha Ahmad; Hao Zhong; Hafiz U. Javed; Alexey M. Ermakov; Michael L. Chikindas. Anti-biofilm Potential of Elletaria cardamomum Essential Oil Against Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748. Frontiers in Microbiology 2021, 12, 1 .
AMA StyleAbdullah, Ali Asghar, Ammar Algburi, Qingrong Huang, Talha Ahmad, Hao Zhong, Hafiz U. Javed, Alexey M. Ermakov, Michael L. Chikindas. Anti-biofilm Potential of Elletaria cardamomum Essential Oil Against Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748. Frontiers in Microbiology. 2021; 12 ():1.
Chicago/Turabian StyleAbdullah; Ali Asghar; Ammar Algburi; Qingrong Huang; Talha Ahmad; Hao Zhong; Hafiz U. Javed; Alexey M. Ermakov; Michael L. Chikindas. 2021. "Anti-biofilm Potential of Elletaria cardamomum Essential Oil Against Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748." Frontiers in Microbiology 12, no. : 1.
Oleosomes, widely found in plants, mammals, and microorganisms to act as an energy reservoir for future needs, are a micron- or submicron-sized system of oil droplets surrounded by a specialized membrane of protein-phospholipid mixtures designed through natural evolution. Recently, interest in the plant-derived oleosomes has rapidly increased in food industry, since these unique natural emulsions are a safe alternative to synthetically engineered oil droplets. More and more researches have focused on the plant-based oleosomes due to attractive advantages, such as easy extraction, high yield recovery, and safe use in food products to satisfy consumers' demands for “all natural” products. This review provides the latest information on the structure and composition, and extraction techniques of plant-derived oleosomes. The stability characteristics of oleosomes during storage and processing, and their emerging food applications as well as future perspectives are discussed. Recent studies have reported the alternative extraction techniques (e.g., twin-screw press-, enzyme assisted-, and ultrasound assisted extractions) to obtain native intact oleosomes from oleaginous plant materials, which contain triacylglycerols, phospholipids, distinguished proteins (e.g., oleosin, caleosin, and steroleosin), and some minor bioactive components. By careful control of the stability characteristics such as pH, ionic strength, and temperature, the extracted oleosomes have shown promising applications to inhibit lipid oxidation, encapsulate bioactive compounds (e.g., volatile flavors and hydrophobic nutraceuticals), prepare imitation milk products (e.g., milk, cheese, yogurt, and mayonnaise), and fabricate edible functional films.
Abdullah; Jochen Weiss; Hui Zhang. Recent advances in the composition, extraction and food applications of plant-derived oleosomes. Trends in Food Science & Technology 2020, 106, 322 -332.
AMA StyleAbdullah, Jochen Weiss, Hui Zhang. Recent advances in the composition, extraction and food applications of plant-derived oleosomes. Trends in Food Science & Technology. 2020; 106 ():322-332.
Chicago/Turabian StyleAbdullah; Jochen Weiss; Hui Zhang. 2020. "Recent advances in the composition, extraction and food applications of plant-derived oleosomes." Trends in Food Science & Technology 106, no. : 322-332.
This study aimed to investigate the chemical composition, using GC–MS, and anti-biofilm potential of black cardamom essential oil (BCEO) against biofilms of Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 through inhibition of bacterial quorum sensing. GC–MS quantification demonstrated that BCEO contains 1,8-cineole (44.24%), α-terpinyl acetate (12.25%), nerolidol (6.03%), and sabinene (5.96%) as the major bioactive compounds. Antioxidant assays for BCEO revealed the total phenolic and flavonoid mean values were 1325.03 ± 7.69 mg GAE 100/g and 168.25 ± 5.26 mg CE/g, respectively. In regards to antimicrobial potential, Candida albicans was the most sensitive species compared to Streptococcus mutans, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium with the following zones of inhibition; 14.4 ± 0.52, 13.2 ± 0.42, 11.2 ± 0.28, 11.0 ± 0.52, 8.2 ± 0.24 and 6.6 ± 0.18 mm in diameter, respectively. Biofilm inhibition by BCEO was concentration-dependent, when various concentrations of 0.03, 0.06, 0.12, 0.25 and 0.5% were applied, 33.67, 34.14, 38.66, 46.65 and 50.17% of Salmonella Typhimurium biofilm was inhibited, while 47.31, 54.15, 76.57, 83.36 and 84.63% of Escherichia coli biofilm formation was prevented. Chromobacterium violaceum ATCC 12,472 and its product violacein, was used as a microbial indicator for enhancement or inhibition of quorum sensing. Our data showed that 0.5% of BCEO inhibited violacein production without influencing the growth of Chromobacterium violaceum, while 1% of BCEO, caused 100% inhibtion of violacein production together with 30% inhibition of growth. This study shows that BCEO possesses promising antioxidant and antimicrobial potential, and found anti-biofilm activities linked to the quenching of the quorum sensing system of E. coli and S. Typhimurium.
Abdullah; Ammar Algburi; Ali Asghar; Qingrong Huang; Warda Mustfa; Hafiz U. Javed; Saskia Zehm; Michael L. Chikindas. Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing. Journal of Food Science and Technology 2020, 58, 3183 -3191.
AMA StyleAbdullah, Ammar Algburi, Ali Asghar, Qingrong Huang, Warda Mustfa, Hafiz U. Javed, Saskia Zehm, Michael L. Chikindas. Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing. Journal of Food Science and Technology. 2020; 58 (8):3183-3191.
Chicago/Turabian StyleAbdullah; Ammar Algburi; Ali Asghar; Qingrong Huang; Warda Mustfa; Hafiz U. Javed; Saskia Zehm; Michael L. Chikindas. 2020. "Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing." Journal of Food Science and Technology 58, no. 8: 3183-3191.
In the present research work, portable near-infrared (NIR) spectroscopy coupled with different types of chemometric algorithms like partial least-squares (PLS) regression and some effective variable selection algorithms, i.e., synergy interval-PLS (Si-PLS), genetic algorithm-PLS (GA-PLS) and synergy interval genetic algorithm-PLS (Si-GA-PLS) were used for the quantification of chemical compositions of peanut seed samples; also the Principle Component Analysis (PCA) and Linear Discriminant Analysis (LDA) models were applied for discrimination of peanut of different regions. The compositional parameters, i.e., total phenolic content (TPC), fat, protein, fiber, carbohydrate, moisture, ash and pH, were estimated. The results of the developed model estimated by applying correlation coefficients of the calibration (Rc) and prediction (Rp); root mean standard error of cross-validation, RMSECV; root mean square error of prediction, RMSEP and residual predictive deviation, RPD. The efficiency of the developed model was significantly enhanced with the use of Si-PLS, GA-PLS and Si-GA-PLS correlated with the classical PLS model. The results of Rp determined for prediction and Rc calibration set differ from 0.7473 to 0.9420 and 0.7794 to 0.9623 correspondingly. These results showed that portable NIR spectroscopy coupled with different chemometric algorithms having the potential to be applied for the prediction of the chemical compositions of peanut seed samples.
Muhammad Bilal; Zou Xiaobo; Muhmmad Arslan; Haroon Elrasheid Tahir; Muhammad Azam; Zhang Junjun; Sajid Basheer; Abdullah. Rapid determination of the chemical compositions of peanut seed (Arachis hypogaea.) Using portable near-infrared spectroscopy. Vibrational Spectroscopy 2020, 110, 103138 .
AMA StyleMuhammad Bilal, Zou Xiaobo, Muhmmad Arslan, Haroon Elrasheid Tahir, Muhammad Azam, Zhang Junjun, Sajid Basheer, Abdullah. Rapid determination of the chemical compositions of peanut seed (Arachis hypogaea.) Using portable near-infrared spectroscopy. Vibrational Spectroscopy. 2020; 110 ():103138.
Chicago/Turabian StyleMuhammad Bilal; Zou Xiaobo; Muhmmad Arslan; Haroon Elrasheid Tahir; Muhammad Azam; Zhang Junjun; Sajid Basheer; Abdullah. 2020. "Rapid determination of the chemical compositions of peanut seed (Arachis hypogaea.) Using portable near-infrared spectroscopy." Vibrational Spectroscopy 110, no. : 103138.
Spices are well known for their taste and flavor imparting properties. Green cardamom (Elletaria cardamomum), a herb spice belongs to family Zingiberaceae. In current study, GC–MS analysis of green cardamom essential oil (CEO) resulted in identification of twenty-six compounds with α-terpinyl acetate (38.4%), 1,8-cineole (28.71%), linalool acetate (8.42%), sabinene (5.21%), and linalool (3.97%) as major bioactive components. Present study also described the antimicrobial properties like zone of inhibition, minimum inhibitory concentration against microbial strains with special emphasis on quorum sensing inhibition. Disk diffusion assay showed that C. albicans and S. mutans were the most sensitive microorganisms followed by S. aureus, L. monocytogenes, B. cereus and S. typhimurium sensor strains, respectively. Whilst P. aeruginosa was found most resistant strain as CEO did not inhibited its growth. The minimum inhibitory concentration (MIC) values of CEO against tested strains were 10 ± 0.00 mg/mL against S. typhimurium, S. aureus and 5 ± 0.00 mg/mL against S. mutans, C. albicans strains, respectively. Regarding quorum sensing inhibition the tested concentrations 0.625 and 0.313 mg/mL of CEO inhibited violacein production with very little effect on growth of C. violaceum. Conclusively, study proved that quorum sensing inhibition values of CEO were much lower compared to MIC revealed values. Hence, cardamom bioactive constituents can effectively be used to develop novel antimicrobial drugs against conventional antibiotics.
Abdullah; Ali Asghar; Masood Sadiq Butt; Muhammad Shahid; Qingrong Huang. Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum. Journal of Food Science and Technology 2017, 54, 2306 -2315.
AMA StyleAbdullah, Ali Asghar, Masood Sadiq Butt, Muhammad Shahid, Qingrong Huang. Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum. Journal of Food Science and Technology. 2017; 54 (8):2306-2315.
Chicago/Turabian StyleAbdullah; Ali Asghar; Masood Sadiq Butt; Muhammad Shahid; Qingrong Huang. 2017. "Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum." Journal of Food Science and Technology 54, no. 8: 2306-2315.
The increasing use of pesticides for boosting the yield of agricultural crops also impart toxic residues which ultimately extend to numerous physiological disorders upon consumption. The present study was designed as an effort to assess the reduction potential of various chemical solutions and to minimize the pesticide residues in cauliflower (Brassica oleracea var. botrytis). The samples were soaked in various solutions along with tap water to mitigate pesticide residues. Afterwards, the extracted supernatant was passed through column containing anhydrous sodium sulfate trailed by activated carbon for clean-up. Eluents were first evaporated and then completely dried under gentle stream of Nitrogen. Finally, the residues were determined using gas chromatography equipped with electron capture detector (GC-ECD). Results revealed the highest reduction of endosulfan, bifenthrin and cypermethrin residues with acetic acid (10 %) was 1.133 ± 0.007 (41 %), 0.870 ± 0.022 (60 %) and 0.403 ± 0.003 (75 %), respectively among the tested solutions. However, simple tap water treatment also resulted in 0.990 ± 0.02 (12 %), 1.323 ± 0.015 (14 %) and 1.274 ± 0.002 (21 %) elimination of endosulfan, bifenthrin and cypermethrin residues, respectively. Moreover, among various solutions, acetic acid depicted maximum reduction potential followed by citric acid, hydrogen peroxide, sodium chloride and sodium carbonate solutions. The percent reduction by various solutions ranged from 12 to 41, 14 to 60 and 21 to 75 % for the elimination of endosulfan, bifenthrin and cypermethrin residues, respectively.
Abdullah; Muhammad Atif Randhawa; Ali Asghar; Imran Pasha; Rabia Usman; Muhammad Shamoon; Muhammad Arslan Bhatti; Muhammad Asim Irshad; Naveed Ahmad. Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower (Brassica oleracea var. botrytis). Journal of Food Science and Technology 2016, 53, 3312 -3319.
AMA StyleAbdullah, Muhammad Atif Randhawa, Ali Asghar, Imran Pasha, Rabia Usman, Muhammad Shamoon, Muhammad Arslan Bhatti, Muhammad Asim Irshad, Naveed Ahmad. Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower (Brassica oleracea var. botrytis). Journal of Food Science and Technology. 2016; 53 (8):3312-3319.
Chicago/Turabian StyleAbdullah; Muhammad Atif Randhawa; Ali Asghar; Imran Pasha; Rabia Usman; Muhammad Shamoon; Muhammad Arslan Bhatti; Muhammad Asim Irshad; Naveed Ahmad. 2016. "Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower (Brassica oleracea var. botrytis)." Journal of Food Science and Technology 53, no. 8: 3312-3319.
Agricultural crops treated with pesticides retain toxic residues that can cause various health disorders upon consumption. The present research project was designed to assess pesticide residues in contaminated spinach (Spinacia oleracea). The efficiency of chemical solutions (acetic acid, citric acid, hydrogen peroxide, sodium chloride and sodium carbonate) of different concentrations (% w/v) along with tap water for the dissolution of pesticide residues in spinach was studied. After various dipping treatments (T0 -T22 ) of treated spinach, imidacloprid and acetamaprid residues were determined by high-performance liquid chromatography (HPLC). Among the solutions tested, the highest reductions in imidacloprid and acetamaprid residues respectively were 0.92 ± 0.04 mg kg(-1) (83%) and 1.42 ± 0.53 mg kg(-1) (87%) in treatment T6 (10% acetic acid), followed by 0.79 ± 0.01 mg kg(-1) (69%) and 0.86 ± 0.05 mg kg(-1) (71%) in treatment T11 (10% citric acid), while the lowest were 0.30 ± 0.02 mg kg(-1) (27%) and 0.35 ± 0.02 mg kg(-1) (29%) in treatment T20 (4% sodium carbonate). Moreover, treatment T1 (tap water) caused 0.27 ± 0.00 mg kg(-1) (23%) and 0.38 ± 05 mg kg(-1) (27%) elimination of imidacloprid and acetamaprid residues respectively. From these findings it is inferred that acetic acid and citric acid washing treatments can be used along with tap water to minimize pesticide residues in treated vegetables. © 2015 Society of Chemical Industry.
Abdullah; Muhammad Atif Randhawa; Saeed Akhtar; Mansoor- Ul- Hassan; Ali Asghar; Muhammad Sohaib; Rana Muhammad Aadil; Muhammad Ahmar Jahangir; Abdullah Saadi. Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach. Journal of the Science of Food and Agriculture 2016, 96, 3749 -3754.
AMA StyleAbdullah, Muhammad Atif Randhawa, Saeed Akhtar, Mansoor- Ul- Hassan, Ali Asghar, Muhammad Sohaib, Rana Muhammad Aadil, Muhammad Ahmar Jahangir, Abdullah Saadi. Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach. Journal of the Science of Food and Agriculture. 2016; 96 (11):3749-3754.
Chicago/Turabian StyleAbdullah; Muhammad Atif Randhawa; Saeed Akhtar; Mansoor- Ul- Hassan; Ali Asghar; Muhammad Sohaib; Rana Muhammad Aadil; Muhammad Ahmar Jahangir; Abdullah Saadi. 2016. "Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach." Journal of the Science of Food and Agriculture 96, no. 11: 3749-3754.