The present manuscript explores a spectroscopic technique to select turmeric powder, free from impurities, and has compounds of medicinal importance among the tainted and natural turmeric. Six Curcuma longa (turmeric powder) samples, named S1, S2, S3, S4, S5, and S6, were analyzed to discriminate between tainted and natural turmeric using the LIBS and multivariate technique. Other techniques such as UV–Vis, FTIR, and EDX are also used to ascertain the elements/compounds showing the medicinal properties of C. longa. Spectral lines of carbon, sodium, potassium, magnesium, calcium, iron, strontium, barium, and electronic bands of CN molecules were observed in the LIBS spectra of turmeric samples. Spectral signatures of toxic elements such as lead and chromium are also observed in the LIBS spectra of all samples except S6. Adulteration of metanil yellow, a toxic azo dye, is used to increase the appearance of curcumin when the actual curcumin content is low. The presence of spectral lines of lead and chromium in the LIBS spectra of S1 to S5 suggested that it may be adulterated with lead chromate which is used for coloring turmeric. Further, the presence of sulfur in EDX analysis of sample S5 indicates that it may also have been adulterated with metanil (C₁₈H₁₄N₃NaO₃S). The concentration of samples’ constituents was evaluated using CF-LIBS, and EDX was used to verify the results obtained by CF-LIBS. The principal component analysis applied to the LIBS data of the turmeric samples has been used for instant discrimination between the sample based on their constituents. We also analyzed antioxidant activity and total phenolic and flavonoid content of different turmeric samples and found a negative Pearson correlation with heavy metals. The presence of curcumin in turmeric is confirmed using LIBS and UV–Vis, which have medicinal properties.

The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.

This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.

Background: Wheat bran is an important by-product in the cereal industry. It is considered one of the amplest and most economically cheap sources of insoluble fiber and is rich in minerals and various bioactive compounds. Objective: In this research, the antioxidant, functional, and molecular properties of bran were screened in six different cultivars of wheat, viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. Methods: In the present study, the methods, namely, DPPH, TPC, and FRAP, were used for the screening of antioxidant properties, bulk density, WAC and OAC for functional properties, and tannin, trypsin inhibitor and phytate for anti-nutritional properties. Results: Our results showed that in thermally processed wheat bran (Autoclaved, Hot air oven, Microwave, Toasting), the antioxidant activity increased in comparison to native wheat bran, whereas water absorption capacity and oil absorption capacity decreased significantly (p ≤ 0.05) compared to native bran. In addition, a significant reduction in the anti-nutritional factor was also observed. Moreover, FTIR in different wheat bran cultivars showed the presence of the C-H group, -CH stretch, -NH group, -OH group, phenols group, -C=O group, mostly aldehyde group, L-glucose, cyclodextrins, –C-OH bending vibrations, and halogen compound (C-Cl). Conclusion: The study showed differences in antioxidant and functional properties of bran obtained from different wheat cultivars. The thermal technique is a very useful treatment for increasing nutritional properties. Wheat bran utilization in daily life helps prevent many chronic diseases, such as colon cancer, constipation, heart disease, etc.