Anjum Murtaza - Academia.edu (original) (raw)

Papers by Anjum Murtaza

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...

CRC Press eBooks, Nov 17, 2022

Pakistan Journal of Zoology

Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the res... more Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the research. MSM, MS and IH wrote the manuscript. SR, and MAM reviewed the manuscript.NG and IH performed statistical analysis. UF validated the results.

Advanced food and nutritional sciences, Feb 11, 2020

Modern Techniques of Rice Crop Production

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%.

International Journal of Food Science & Technology, 2022

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 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...

Food Science & Nutrition, 2021

This is an open access article under the terms of the Creative Commons Attribution License, which... more This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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.

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

Food Science & Nutrition, 2020

This is an open access article under the terms of the Creative Commons Attribution License, which... more This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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.

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

International Journal of Dairy Technology, 2017

The study aimed to assess the impact of ripening at elevated temperatures on the survival of prob... more The study aimed to assess the impact of ripening at elevated temperatures on the survival of probiotic microorganisms and production of organic acids in Cheddar cheese. Cheese was manufactured from buffalo milk using lactococci starters along with different probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium bifidum Bb-11 and Bifidobacterium longum BB536) as adjunct cultures. The cheeses were ripened at 4-6°C or 12-14°C for 180 days and examined for composition, organic acids and microbial survival. The production of organic acids was accelerated at 12-14°C when compared to normal ripening temperatures. The probiotic bacteria increased production of lactic and acetic acids, compared to cheese made with lactococci alone. The survival of the mesophilic starters was significantly (P < 0.05) reduced in all the cheese samples ripened at the higher temperature. However, the probiotic bacteria remained viable (>7.0 log 10 cfu/g) throughout the 180 days of ripening, irrespective of temperature. It was concluded that Cheddar containing additional probiotic cultures can effectively be ripened at elevated temperatures without any adverse effects.

Reference Module in Food Science, 2016

Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzym... more Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzymatic gel formation. It is a dynamic cheese variety that experiences substantial changes during ripening. Freshly made Cheddar curd has bland aroma and taste which is converted to flavored and smooth textured cheese during ripening. The chemical and microbiological changes occurring are grouped into glycolysis, lipolysis and proteolysis followed by secondary reactions like metabolism of amino acids and fatty acids imperative for the production of compounds necessary for cheese flavor. The key feature of Cheddar manufacture is the conversion of lactose to lactate by mesophilic bacterial starters. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar type cheese.

Buffalo Bulletin

Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in olive o... more Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern countries with shredded herbs on consumer demand which are excellent source of vitamins, minerals and biologically active compounds. The objective of this study was to analyze the effects of four culinary herbs (mint, poppy seeds, cinnamon and basil) on the properties and shelf life of labneh cheese prepared from whole buffalo milk. Five samples were prepared (one with each herb as four treatments and one without herb as a control) and were coated with sufficient quantity of olive oil for preservation. The samples were analyzed on weekly basis for physicochemical (pH, acidity), compositional (moisture, ash, fat, protein fractions (total protein, non-protein nitrogen and non- casein nitrogen), total solids, lactose, mineral contents), rheological (texture-firmness), microbiological (total viable count, c...

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...

CRC Press eBooks, Nov 17, 2022

Pakistan Journal of Zoology

Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the res... more Authors' Contribution MSM and AS presented the idea. AS helped in graphics. MSM conducted the research. MSM, MS and IH wrote the manuscript. SR, and MAM reviewed the manuscript.NG and IH performed statistical analysis. UF validated the results.

Advanced food and nutritional sciences, Feb 11, 2020

Modern Techniques of Rice Crop Production

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%.

International Journal of Food Science & Technology, 2022

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 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...

Food Science & Nutrition, 2021

This is an open access article under the terms of the Creative Commons Attribution License, which... more This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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.

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

Food Science & Nutrition, 2020

This is an open access article under the terms of the Creative Commons Attribution License, which... more This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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.

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

International Journal of Dairy Technology, 2017

The study aimed to assess the impact of ripening at elevated temperatures on the survival of prob... more The study aimed to assess the impact of ripening at elevated temperatures on the survival of probiotic microorganisms and production of organic acids in Cheddar cheese. Cheese was manufactured from buffalo milk using lactococci starters along with different probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium bifidum Bb-11 and Bifidobacterium longum BB536) as adjunct cultures. The cheeses were ripened at 4-6°C or 12-14°C for 180 days and examined for composition, organic acids and microbial survival. The production of organic acids was accelerated at 12-14°C when compared to normal ripening temperatures. The probiotic bacteria increased production of lactic and acetic acids, compared to cheese made with lactococci alone. The survival of the mesophilic starters was significantly (P < 0.05) reduced in all the cheese samples ripened at the higher temperature. However, the probiotic bacteria remained viable (>7.0 log 10 cfu/g) throughout the 180 days of ripening, irrespective of temperature. It was concluded that Cheddar containing additional probiotic cultures can effectively be ripened at elevated temperatures without any adverse effects.

Reference Module in Food Science, 2016

Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzym... more Cheddar is a nutritious, hard type of cheese manufactured by milk acidification followed by enzymatic gel formation. It is a dynamic cheese variety that experiences substantial changes during ripening. Freshly made Cheddar curd has bland aroma and taste which is converted to flavored and smooth textured cheese during ripening. The chemical and microbiological changes occurring are grouped into glycolysis, lipolysis and proteolysis followed by secondary reactions like metabolism of amino acids and fatty acids imperative for the production of compounds necessary for cheese flavor. The key feature of Cheddar manufacture is the conversion of lactose to lactate by mesophilic bacterial starters. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar type cheese.

Buffalo Bulletin

Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in olive o... more Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern countries with shredded herbs on consumer demand which are excellent source of vitamins, minerals and biologically active compounds. The objective of this study was to analyze the effects of four culinary herbs (mint, poppy seeds, cinnamon and basil) on the properties and shelf life of labneh cheese prepared from whole buffalo milk. Five samples were prepared (one with each herb as four treatments and one without herb as a control) and were coated with sufficient quantity of olive oil for preservation. The samples were analyzed on weekly basis for physicochemical (pH, acidity), compositional (moisture, ash, fat, protein fractions (total protein, non-protein nitrogen and non- casein nitrogen), total solids, lactose, mineral contents), rheological (texture-firmness), microbiological (total viable count, c...