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Anjum Murtaza

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Stephanie K Kim

Georgetown University

Hiroshima University

Gerardo L Blanco

Boston College

Ghent University

Professor Vangelis Tsiligkiris

Nottingham Trent University

University of Illinois at Urbana-Champaign

Aggelos Kavasakalis

University of Patras

University of Groningen

Armando Marques-Guedes

UNL - New University of Lisbon

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Papers by Anjum Murtaza

$Research paper thumbnail of Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)$

Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)

Journal of Food Composition and Analysis, 2021

Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imagin... more Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR) Shoaib Younas (Conceptualization) (Data curation) (Formal analysis) (Writing -original draft), Yu Mao (Investigation), Changhong Liu (Software) (Supervision) (Investigation), Mian Anjum Murtaza (Writing -review and editing), Zeshan Ali (Writingreview and editing), Liyang Wei (Formal analysis), Wei Liu (Software) (Supervision) (Investigation), Lei Zheng (Conceptualization) (Supervision) (Funding acquisition)

Effect of Non-Nutritive Sweeteners on Ice Cream Quality

ABSTRACT

Prevention and Control of Diseases by Use of Pro- and Prebiotics (Synbiotics)

Food Reviews International, 2014

ABSTRACT Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize t... more ABSTRACT Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize the human intestinal micro flora to give beneficial effect to a host. Prebiotics are the food ingredients that are nondigestible and affect the consumer by encouraging the number and activity of beneficial but selective colonic bacteria. The probiotics perform more efficiently in the presence of prebiotics, with the enhanced beneficial potential of live microorganisms having additional benefits of the prebiotic. Due to the concept, recently much research attention is focused on the combined use of probiotics and prebiotics, generally known as synbiotics, to get their synergistic health properties. This article provides an overview of possible synbiotic combinations, and their mode of action and health benefits upon consumption. In addition, research trends are also elaborated.

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

Microorganisms

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can... more Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective s...

Synergistic effects of microwaves and sonication in dairy industry

Elsevier eBooks, 2023

The Supply and Value Chain of Citrus Fruit

CRC Press eBooks, Nov 17, 2022

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Pakistan Journal of Zoology

Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the res... more

Nutri Tional Health Problems of Transgenders and Their Medical Nutrition Theraphy

Advanced food and nutritional sciences, Feb 11, 2020

Rice-Based Products

Modern Techniques of Rice Crop Production

Effect Of Wheat Flour Extraction Rates On Flour Composition, Farinographic Characteristics And Sensory Perception Of Sourdough Naans

The effect of wheat flour extraction rates on flour composition, farinographic characteristics an... more The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.

Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

International Journal of Food Science & Technology, 2022

Author response for "Comparative study: Thermal and non thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

Comparative hepatoprotective effect of Nigella sativa pre- and post-treatment to rabbits

Pakistan journal of pharmaceutical sciences, 2019

Synthetic drugs are associated with adverse side-effects and rapid increase in resistance to most... more Synthetic drugs are associated with adverse side-effects and rapid increase in resistance to most of them inspires to evaluate plants for their therapeutic values. We have been aimed to suggest the medicinal use of Nigella sativa seed aqueous extract to minimize the severity of liver damage via its antioxidant properties and its role in maintenance of cell ion-homeostasis. Annoyances in serum levels of some antioxidants and trace metals in human hepatitis C infected patients were compared with that from acetaminophen-induced hepatotoxic rabbits. Serum analysis of human patients and that of hepatotoxic rabbits have exhibited the same trend of incidence of liver marker enzymes, antioxidant levels, and trace metal concentrations, except for the serum levels of cobalt. Significance of pre-/ or post-treatment of Nigella sativa to acetaminophen induced-hepatotoxic rabbit has also evaluated. NS post-treatment to rabbits has been found effective in normalizing the levels (P<0.001) of ser...

Single cell proteins : A novel value added food product

Single cell proteins are the biomass (dried cells) produced by microorganisms including yeast, ba... more Single cell proteins are the biomass (dried cells) produced by microorganisms including yeast, bacteria, algae and fungi. This biomass contains proteins, amino acids, vitamins and lipid content. The microorganisms utilize waste materials, agricultural and industrial waste, feed stocks and secrete natural protein concentrates. A variety of substrate s are available for the production of single cell proteins, most common among them is the yeast which produces 250 tons of proteins in 24 h. Single cell proteins can be used as a vital supplement of proteins and regarded as a quantitative approach against malnutrition. Two main reasons for the replacement of single cell proteins by conventional source are its high nucleic acid content and low digestibility. Single cell proteins have a wide field of applications in animal nutrition, in food stuffs and in technological fields. The production process and research and development of single cell proteins are encompassing various fields of scie...

Investigating the structural properties and in vitro digestion of rice flours

Food Science & Nutrition, 2021

This is an open access article under the terms of the Creative Commons Attribution License, which... more

A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum)

Advances in Traditional Medicine, 2021

Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compound... more Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compounds. Different compartments of pomegranate (P. granatum) like seed, peel, juice and leaves are rich in potential bioactive compounds. Pomegranate contains sinapyl, coniferyl, ellagic acid, cinnamic acid, genistein, linoleic acid, anthocyanin, gallic acid, catechin, quercetin, rutin, kaempferol, cyanidin, punicalin, delphinidin, punicalagin, chlorogenic acid, coumaric acid, luteolin and pelletierine alkaloids, flavonoids, anthocyanin and caffeic acid. Pomegranate also exhibits significant anti-oxidative, anti-hypertensive, cardioprotective and anti-diabetic properties and anti-carcinogenic possessions including prevention of prostate cancer; reduction in colon inflammation, prevention of skin tumorigenesis, improvement in renal function and reduction in metastatic melanoma growth. This review summarizes the current available data on the phytochemistry, bioavailability and therapeutic importance of potential bioactive compounds of pomegranate.

Synergistic effects of black ginseng and aged garlic extracts for the amelioration of nonalcoholic fatty liver disease (NAFLD) in mice

Food Science & Nutrition, 2021

Nonalcoholic fatty liver disease (NAFLD) is recognized as a chronic liver disease, which affects ... more Nonalcoholic fatty liver disease (NAFLD) is recognized as a chronic liver disease, which affects both adults and children (Puri & Sanyal, 2012). NAFLD is recognized as an end-stage liver disease that can progressively lead to carcinoma, cirrhosis, and death (Puri & Sanyal, 2012; Younossi, 2019). The prevalence of NAFLD in the general population of the United States was estimated to be about 19.0%, whereas among adults in china, it was about 15.0% (Jia et al., 2015). Studies have shown that NAFLD is associated with

Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition

Food Science & Nutrition, 2020

This is an open access article under the terms of the Creative Commons Attribution License, which... more

Extraction of Polyphenols from Apple and Pomegranate Peels Employing Different Extraction Techniques for the Development of Functional Date Bars

International Journal of Fruit Science, 2020

Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress... more Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress as induced by free radicals in the body. Apple and pomegranate peels are significant agro-industrial wastes. The waste could be utilized to extract polyphenols for processing various functional foods and nutraceuticals. An investigation was executed for extraction of polyphenols from apple and pomegranate peels by sonication and maceration. Three different polar solvents: methanol, ethanol, and acetone were used in the study at two different concentrations (50% and 75%). Yield (%), total polyphenolic content (TPC), total flavonoid content (TFC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay were performed. The extracts were then utilized in processing functional date bars with 2% and 3% concentrations. The results from the current study articulated that extraction from sonication yields higher quantity of polyphenols than that of maceration technique. The highest polyphenols were extracted at acetone 75% (44.71 mg GAE/g) in apple peel and at methanol 50% (72.21 mg GAE/g) in pomegranate peel. The results also revealed that pomegranate peel has higher polyphenols and greater radical scavenging activity as compared to apple peel. It was concluded that apple and pomegranate peel polyphenolic extract fortified date bars could be utilized as a preventive therapeutic agent against certain oxidative stress degenerative diseases.

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

European Food Research and Technology, 2017

ally, fresh juice contains 85% water, 10% total sugars, and 1.5% pectin, ascorbic acid, and polyp... more ally, fresh juice contains 85% water, 10% total sugars, and 1.5% pectin, ascorbic acid, and polyphenolic flavonoids [4]. Pomegranate juice have market potential [5] because it is a source of many valuable substances such as hydrolyzable tannins (punicalagins and punicalins), condensed tannins, anthocyanins, phenolic (gallic acid and ellagic acid) and organic acids (malic acid), as well as, numerous minerals, particularly iron [3, 4, 6-12]. Some of these compounds may contribute to health-promoting effects, namely protection against cancer, cardiovascular disease, diabetes, obesity, inflammations, erectile dysfunction, bacterial infections, antibiotic resistance, UV-induced skin damage, infant brain ischemia, male infertility, Alzheimer's disease, and arthritis[4, 8, 13-20]. Pomegranate juice can be used in beverage formulations, such as juices, carbonated drinks, syrups, liqueurs, and fermented products [21-23], as well as, in jellies, as flavoring and coloring agents and in dietetic and prophylactic treatments [24]. Moreover, many pomegranate supplements have been produced and analyzed [25]. Some studies have been performed in pomegranate juices, concerning their physicochemical characterization, antioxidant activity, and/or polyphenolic composition. Those studies have focused in Iranian [26, 27], Turkish

$Research paper thumbnail of Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)$

Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)

Journal of Food Composition and Analysis, 2021

Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imagin... more Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR) Shoaib Younas (Conceptualization) (Data curation) (Formal analysis) (Writing -original draft), Yu Mao (Investigation), Changhong Liu (Software) (Supervision) (Investigation), Mian Anjum Murtaza (Writing -review and editing), Zeshan Ali (Writingreview and editing), Liyang Wei (Formal analysis), Wei Liu (Software) (Supervision) (Investigation), Lei Zheng (Conceptualization) (Supervision) (Funding acquisition)

Effect of Non-Nutritive Sweeteners on Ice Cream Quality

ABSTRACT

Prevention and Control of Diseases by Use of Pro- and Prebiotics (Synbiotics)

Food Reviews International, 2014

ABSTRACT Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize t... more ABSTRACT Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize the human intestinal micro flora to give beneficial effect to a host. Prebiotics are the food ingredients that are nondigestible and affect the consumer by encouraging the number and activity of beneficial but selective colonic bacteria. The probiotics perform more efficiently in the presence of prebiotics, with the enhanced beneficial potential of live microorganisms having additional benefits of the prebiotic. Due to the concept, recently much research attention is focused on the combined use of probiotics and prebiotics, generally known as synbiotics, to get their synergistic health properties. This article provides an overview of possible synbiotic combinations, and their mode of action and health benefits upon consumption. In addition, research trends are also elaborated.

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

Microorganisms

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can... more Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective s...

Synergistic effects of microwaves and sonication in dairy industry

Elsevier eBooks, 2023

The Supply and Value Chain of Citrus Fruit

CRC Press eBooks, Nov 17, 2022

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Pakistan Journal of Zoology

Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the res... more

Nutri Tional Health Problems of Transgenders and Their Medical Nutrition Theraphy

Advanced food and nutritional sciences, Feb 11, 2020

Rice-Based Products

Modern Techniques of Rice Crop Production

Effect Of Wheat Flour Extraction Rates On Flour Composition, Farinographic Characteristics And Sensory Perception Of Sourdough Naans

The effect of wheat flour extraction rates on flour composition, farinographic characteristics an... more The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.

Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

International Journal of Food Science & Technology, 2022

Author response for "Comparative study: Thermal and non thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

Comparative hepatoprotective effect of Nigella sativa pre- and post-treatment to rabbits

Pakistan journal of pharmaceutical sciences, 2019

Synthetic drugs are associated with adverse side-effects and rapid increase in resistance to most... more Synthetic drugs are associated with adverse side-effects and rapid increase in resistance to most of them inspires to evaluate plants for their therapeutic values. We have been aimed to suggest the medicinal use of Nigella sativa seed aqueous extract to minimize the severity of liver damage via its antioxidant properties and its role in maintenance of cell ion-homeostasis. Annoyances in serum levels of some antioxidants and trace metals in human hepatitis C infected patients were compared with that from acetaminophen-induced hepatotoxic rabbits. Serum analysis of human patients and that of hepatotoxic rabbits have exhibited the same trend of incidence of liver marker enzymes, antioxidant levels, and trace metal concentrations, except for the serum levels of cobalt. Significance of pre-/ or post-treatment of Nigella sativa to acetaminophen induced-hepatotoxic rabbit has also evaluated. NS post-treatment to rabbits has been found effective in normalizing the levels (P<0.001) of ser...

Single cell proteins : A novel value added food product

Single cell proteins are the biomass (dried cells) produced by microorganisms including yeast, ba... more Single cell proteins are the biomass (dried cells) produced by microorganisms including yeast, bacteria, algae and fungi. This biomass contains proteins, amino acids, vitamins and lipid content. The microorganisms utilize waste materials, agricultural and industrial waste, feed stocks and secrete natural protein concentrates. A variety of substrate s are available for the production of single cell proteins, most common among them is the yeast which produces 250 tons of proteins in 24 h. Single cell proteins can be used as a vital supplement of proteins and regarded as a quantitative approach against malnutrition. Two main reasons for the replacement of single cell proteins by conventional source are its high nucleic acid content and low digestibility. Single cell proteins have a wide field of applications in animal nutrition, in food stuffs and in technological fields. The production process and research and development of single cell proteins are encompassing various fields of scie...

Investigating the structural properties and in vitro digestion of rice flours

Food Science & Nutrition, 2021

This is an open access article under the terms of the Creative Commons Attribution License, which... more

A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum)

Advances in Traditional Medicine, 2021

Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compound... more Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compounds. Different compartments of pomegranate (P. granatum) like seed, peel, juice and leaves are rich in potential bioactive compounds. Pomegranate contains sinapyl, coniferyl, ellagic acid, cinnamic acid, genistein, linoleic acid, anthocyanin, gallic acid, catechin, quercetin, rutin, kaempferol, cyanidin, punicalin, delphinidin, punicalagin, chlorogenic acid, coumaric acid, luteolin and pelletierine alkaloids, flavonoids, anthocyanin and caffeic acid. Pomegranate also exhibits significant anti-oxidative, anti-hypertensive, cardioprotective and anti-diabetic properties and anti-carcinogenic possessions including prevention of prostate cancer; reduction in colon inflammation, prevention of skin tumorigenesis, improvement in renal function and reduction in metastatic melanoma growth. This review summarizes the current available data on the phytochemistry, bioavailability and therapeutic importance of potential bioactive compounds of pomegranate.

Synergistic effects of black ginseng and aged garlic extracts for the amelioration of nonalcoholic fatty liver disease (NAFLD) in mice

Food Science & Nutrition, 2021

Nonalcoholic fatty liver disease (NAFLD) is recognized as a chronic liver disease, which affects ... more Nonalcoholic fatty liver disease (NAFLD) is recognized as a chronic liver disease, which affects both adults and children (Puri & Sanyal, 2012). NAFLD is recognized as an end-stage liver disease that can progressively lead to carcinoma, cirrhosis, and death (Puri & Sanyal, 2012; Younossi, 2019). The prevalence of NAFLD in the general population of the United States was estimated to be about 19.0%, whereas among adults in china, it was about 15.0% (Jia et al., 2015). Studies have shown that NAFLD is associated with

Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition

Food Science & Nutrition, 2020

This is an open access article under the terms of the Creative Commons Attribution License, which... more

Extraction of Polyphenols from Apple and Pomegranate Peels Employing Different Extraction Techniques for the Development of Functional Date Bars

International Journal of Fruit Science, 2020

Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress... more Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress as induced by free radicals in the body. Apple and pomegranate peels are significant agro-industrial wastes. The waste could be utilized to extract polyphenols for processing various functional foods and nutraceuticals. An investigation was executed for extraction of polyphenols from apple and pomegranate peels by sonication and maceration. Three different polar solvents: methanol, ethanol, and acetone were used in the study at two different concentrations (50% and 75%). Yield (%), total polyphenolic content (TPC), total flavonoid content (TFC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay were performed. The extracts were then utilized in processing functional date bars with 2% and 3% concentrations. The results from the current study articulated that extraction from sonication yields higher quantity of polyphenols than that of maceration technique. The highest polyphenols were extracted at acetone 75% (44.71 mg GAE/g) in apple peel and at methanol 50% (72.21 mg GAE/g) in pomegranate peel. The results also revealed that pomegranate peel has higher polyphenols and greater radical scavenging activity as compared to apple peel. It was concluded that apple and pomegranate peel polyphenolic extract fortified date bars could be utilized as a preventive therapeutic agent against certain oxidative stress degenerative diseases.

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

European Food Research and Technology, 2017

ally, fresh juice contains 85% water, 10% total sugars, and 1.5% pectin, ascorbic acid, and polyp... more ally, fresh juice contains 85% water, 10% total sugars, and 1.5% pectin, ascorbic acid, and polyphenolic flavonoids [4]. Pomegranate juice have market potential [5] because it is a source of many valuable substances such as hydrolyzable tannins (punicalagins and punicalins), condensed tannins, anthocyanins, phenolic (gallic acid and ellagic acid) and organic acids (malic acid), as well as, numerous minerals, particularly iron [3, 4, 6-12]. Some of these compounds may contribute to health-promoting effects, namely protection against cancer, cardiovascular disease, diabetes, obesity, inflammations, erectile dysfunction, bacterial infections, antibiotic resistance, UV-induced skin damage, infant brain ischemia, male infertility, Alzheimer's disease, and arthritis[4, 8, 13-20]. Pomegranate juice can be used in beverage formulations, such as juices, carbonated drinks, syrups, liqueurs, and fermented products [21-23], as well as, in jellies, as flavoring and coloring agents and in dietetic and prophylactic treatments [24]. Moreover, many pomegranate supplements have been produced and analyzed [25]. Some studies have been performed in pomegranate juices, concerning their physicochemical characterization, antioxidant activity, and/or polyphenolic composition. Those studies have focused in Iranian [26, 27], Turkish