rashida parvin - Academia.edu (original) (raw)

Papers by rashida parvin

Journal of Agriculture & Life Science

Meat affects color and quality by metabolite concentrations. Meat produces metabolites, and metab... more Meat affects color and quality by metabolite concentrations. Meat produces metabolites, and metabolites are caused by a variety of causes. Meat also produces metabolites by oxidation, which is an inevitable chemical process that meat undergoes which is resulting information of various chemical compounds. Thus, the aim of this study was to profiling the change of metabolites of M. longissimus lumborum during the storage at 4°C. Instrumental color measurements were showed decreasing chroma value, redness and yellowness (P<0.05) during storage, while non-significance (P>0.05) changes found in lightness value. Above all, hue angle was highest at 21 d of storage (P<0.05). The lipid and protein oxidation of muscles was measured by TBARS value significantly increased (P<0.05), thiol and carbonyl groups were also increased significantly (P<0.05) during the display. Total 19 of 60 identified compounds appeared to have a significant difference by storage time (P<0.05). Hue angle had a significant correlation with specific metabolites such as carbon disulfide, 3-methyl-1-butanol, 2-ethyl-1-hexanol, lactic acid and palmitic acid (P<0.05). Results of the current study provide the conversion of volatile and non-volatile metabolites and their correlation with oxidative indicators for changes in meat quality during aerobic storage.

Antioxidants, 2022

This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum ex... more This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p < 0.05) reduction in thiobarbituric acid-reactive substances (TBARS) and volatile levels as an active antioxidant. The generation of less volatiles found in SAE-treated samples up to 6 months (p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.

Nano sized materials has been considered as emerging materials in the field of nanotechnology due... more Nano sized materials has been considered as emerging materials in the field of nanotechnology due to its unique physiochemical and biological properties. Metal nanoparticles and biomolecule stabilized/functionalized nanoparticles are being explored in every part of science and engineering along with medical fields due to its less toxicity and high surface area to volume ratio. Up to present, several kinds simple and green approaches have been investigated for the synthesis of nanoparticles for a wide range of application. However, biomolecule stabilized/functionalized nanoparticles gained much interest in the nano-medicine division as antibiotics due to its broad bioactivity, and large surface area to volume ratio. This feature chapter accounts for advanced synthesis approaches, characterization technique for biomolecule stabilized/functionalized nanoparticles with its activity and mechanism as antimicrobial agent. Initially, we tried to summarize advanced synthesis strategies, and ...

International Journal of Innovation and Applied Studies, 2014

Early weaning practices are one of the most important causes of malnutrition of children which ul... more Early weaning practices are one of the most important causes of malnutrition of children which ultimately increase the chance of infant morbidity and mortality. The present study was carried out to develop cereal based supplementary food from indigenous raw materials for young children and to evaluate nutritional quality. The formulated baby food was produced from soy flour and wheat flour and was analyzed for their chemical, functional, microbiological and sensory qualities using standard methods. Moisture, Ash, Protein, Fat and Crude Fiber content was found 2.78%, 1.88%, 11.91%, 8.61% and 0.58% respectively, which was able to meet the young children's recommended daily allowances. The values of functional properties such as water absorption capacity 156.35%, bulk density 0.50%, solubility 47.913%, swelling power 12.16% and viscosity 34.4% were found. The microbial analysis was done to see the acceptability of the product and the result was good from the microbiological point o...

Malaysian Journal of Nutrition

Introduction: Bangladesh has one of the highest rates of malnutrition in the world although the c... more Introduction: Bangladesh has one of the highest rates of malnutrition in the world although the country is endowed with agricultural produce that could be properly utilised to prepare adequate food for children. Considering this, three weaning foods were formulated using locally available cereals and nutritious fruits such as wheat, soya flour, jackfruit and mango. Methods: Standard procedures of Association of Official Analytical Chemists (AOAC) and American Public Health Association (APHA) were used to determine the chemical composition and microbiological analysis. Organoleptic qualities were analysed by twenty adult panelists of the Institute of Food Science and Technology, Bangladesh, using a 9-hedonic scale against a cereal based commercial brand as standard for proximate and sensory properties. Results: The moisture content of the developed weaning foods ranged from 2.78-3.59%, crude protein content 14.74-16.55%, fat 11.04-12.70%, ash 1.38-1.68%, crude fibre 1.04-1.52%, carbo...

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014

Asian Pacific Journal of Tropical Disease, 2014

Aegle marmelos (L.) Correa (A. marmelos), commonly known as Bael belonging to the family Rutaceae... more Aegle marmelos (L.) Correa (A. marmelos), commonly known as Bael belonging to the family Rutaceae, has been widely used in indigenous systems of Indian medicine due to its various medicinal properties. A. marmelos is native to Northern India, but widely found throughout the Indian Peninsula and in Ceylon, Burma, Bangladesh, Thailand and Indo-China [6]. It is a medium to large sized deciduous glabrous, armed tree with the axillary and 2.5 cm long alternate trifoliate leaves, short flower and globular fruits [7]. 2. Phytochemistry of A. marmelos A. marmelos has been reported to contain several phytoconstituents mainly marmenol,

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) ... more The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased h...

Staphylococcus aureus is a representative pathogenic bacterium carefully controlled in the dairy ... more Staphylococcus aureus is a representative pathogenic bacterium carefully controlled in the dairy industry because it causes bovine mastitis and thus, can enter the dairy chain. Furthermore, the emergence of multi-drug resistant S. aureus is a big problem. We previously isolated a Lactococcus lactis strain producing a bacteriocin that exhibited strong antimicrobial activity against S. aureus. In this study, we investigated the synergistic inhibition of S. aureus by the bacteriocin and a bacteriophage (SAP84) which is specific to the organism. The bacteriocin (12.5–100 AU/mL) inhibited the growth of S. aureus KCTC 3881 in a dose-dependent manner, as did the bacteriophage SAP84 (0.001–1 MOI; multiplicity of infection). Co-treatment with the bacteriocin (100 AU/mL) and the bacteriophage (0.1 MOI) significantly inhibited the growth of S. aureus compared to each treatment alone (bacteriocin or bacteriophage), indicating the two components showed synergistic inhibition of S. aureus. Theref...

Antioxidants, 2021

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory c... more The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had...

Asian-Australasian Journal of Food Safety and Security

The present study was to provide information about the nutritional status of lactating women as w... more The present study was to provide information about the nutritional status of lactating women as well as proffer solutions that are aimed at improving maternal nutrition in the study area. The study area was Gangni union of Meherpur district. 105 exclusively breastfeeding women aged 16-35 years old were initially enrolled in the study. Of these study lactating women completed 24h dietary recall food intake. The findings was about 16.2% lactating mothers were under 19 years, 53.3% respondents were between the ages of 20-25 years, 23.8% respondents were between the ages of 26-30 years and 37.1% lactating mothers had completed primary education. About 95.2% respondents were housewife and 4.8% respondents were service holders. The finding was 56.2% respondents have one child and 38.1% respondents have 3 family members, 43.8% respondent has 4 family members. About 7.6% respondents are underweight, 55.2% respondents are normal, 33.3% respondents are overweight and 3.8% respondents are obes...

Journal of Water and Health

The purpose of this study was to evaluate the impact of soil and water salinity on dietary behavi... more The purpose of this study was to evaluate the impact of soil and water salinity on dietary behavior and health risk in the coastal people of Bangladesh. This study was conducted among 240 respondents in rural coastal sub-districts in Khulna and Patuakhali of Bangladesh using a simple random sampling technique. To evaluate the association between health risk and salinity exposure categories, a multinomial logit regression analysis was conducted and statistical signiﬁcance was declared at p ≤ 0.05. A significantly higher amount of salinity (NaCl) level was found in radish, potato, bean, bitter gourd, rice, shallow tube-well, and pond water from Patuakhali than Khulna. Males and those aged 36–50 years (RRR:1.89, SE:0.58) and 51–65 years (RRR:4.51, SE:1.81) were associated with hypertension compared with the females (RRR:0.57, SE:0.18) and age group 20–35 years. Consumption of shallow tube-well water (RRR:3.12, SE:1.46), salt content rice (RRR:1.36, SE:0.50), salt content vegetables (RR...

Abstract This study was performed to assess the comparison of the effects amongst butylated hydro... more Abstract This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

Meat Science

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in coo... more The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.

Journal of Food Science and Technology

This study was evaluated the possibility of replacing some chemical additives in meat products by... more This study was evaluated the possibility of replacing some chemical additives in meat products by the Caesalpinia sappan L. (CS) extract. Four different types of cooked pork sausages were prepared by mixing nitrite with CS extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite ? 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (P \ 0.05) higher when pork sausages were processed with the addition of CS extracts. The rate of lipid oxidation significantly (P \ 0.05) decreased in the case of CS extracts addition. By comparing with the control, all nitrite or CS extract resulted in significant (P \ 0.05) lower L* values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% CS extract pointed significantly (P \ 0.05) higher a* values in all storage times. As well as, arrangement of CS extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (P \ 0.05), stable springiness and chewiness, and significantly (P \ 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the CS extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage. Keywords Cooked pork sausage Á Caesalpinia sappan L. extract Á Nitrite replacement Á Lipid oxidation Á Antioxidant activity Á Physicochemical quality Jin-Kyu Seo and Rashida Parvin have contributed equally to this work.

Nutrition & Food Science

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HAC... more Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree. Findings With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sug...

LWT

Abstract The effects of C. sappan L. extract on oxidative stability, microbiological quality, and... more Abstract The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p

ABSTRACT Introduction: Bangladesh has one of the highest rates of malnutrition in the world altho... more ABSTRACT Introduction: Bangladesh has one of the highest rates of malnutrition in the world although the country is endowed with agricultural produce that could be properly utilised to prepare adequate food for children. Considering this, three weaning foods were formulated using locally available cereals and nutritious fruits such as wheat, soya flour, jackfruit and mango. Methods: Standard procedures of Association of Official Analytical Chemists (AOAC) and American Public Health Association (APHA) were used to determine the chemical composition and microbiological analysis. Organoleptic qualities were analysed by twenty adult panelists of the Institute of Food Science and Technology, Bangladesh, using a 9-hedonic scale against a cereal based commercial brand as standard for proximate and sensory properties. Results: The moisture content of the developed weaning foods ranged from 2.78-3.59%, crude protein content 14.74-16.55%, fat 11.04-12.70%, ash 1.38-1.68%, crude fibre 1.04-1.52%, carbohydrate 65.83-71.09% and energy content from 445.80-465.48 kcal/100g of the foods. The formulated weaning foods A, B and C were significantly different (p&lt;0.05) in moisture, protein, fat, carbohydrate and energy contents from the commercial brand, D. According to rat bioassay method, the prepared weaning foods C and B had the highest Protein Efficiency Ratio and Feed Efficiency Ratio than the commercial brand, D. Total bacterial counts were nil for all weaning foods. Sensory analysis revealed acceptability of all the weaning foods and preference for weaning food C that compared favorably with the standard in all the quality attributes. Conclusion: The formulated weaning foods are inexpensive and nutritious, and its ingredients are locally available. These foods have the potential for improving malnutrition problems facing children in Bangladesh.

Five types of vegetables (Green arum leaves, jute leaves, water spinach, bottle gourd, wax gourd ... more Five types of vegetables (Green arum leaves, jute leaves, water spinach, bottle gourd, wax gourd and sweet gourd) were collected from four different industrial areas (Nasirabad, Agrabad, Vatiary and Chalkbazar) in Chittagong, Bangladesh and analyzed three types of heavy metals viz. Cu, Pb and Cr by Atomic Absorption Spectrophotometer. The results showed the concentration of Cu was within permissible limit for all samples. Cu concentration varied 1.23 to 25.04 mg/kg. Cr concentration exceeds the normal range for leafy vegetables as 4.25 mg/kg for jute leaves (Chalkbazar), 3.21 mg/kg for water spinach (Chalkbazar), 2.96 mg/kg for water spinach (Nasirabad) than non leafy vegetables. Samples from vatiary had the Cr concentration within safe limit. The concentration of Pd found in leafy vegetables was too much high. The range of Pb found in all samples was 0.08 mg/kg (sweet gourd) to 2.99 mg/kg (jute leaves) where the guideline concentration of WHO was 30, 2.3 and 0.3 mg/kg for Cu, Cr and Pb respectively. In respect to Pb concentration, the order of locations according to heavy metal was Nasirabad > Agrabad> Chalkbazar> Vatiary. Vegetables from industrial areas were contaminated with heavy metals viz. Cr and Pb which would be health hazardous for consumer.

Medicinal plants are used in herbalism. They form the easily available source for healthcare purp... more Medicinal plants are used in herbalism. They form the easily available source for healthcare purposes in rural and tribal areas. In the present review, an attempt has been made to congregate the phytochemical and pharmacological studies done on an important medicinal plant Aegle marmelos. Extensive experimental and clinical studies prove that Aegle marmelos possesses antidiarrhoeal, antimicrobial, antiviral, radioprotective, anticancer, chemopreventive, antipyretic, ulcer healing, antigenotoxic, diuretic, antifertility and anti-inflammatory properties, which help it to play role in prevention and treatment of many disease. Therefore, it is worthwhile to review its therapeutic properties to give an overview of its status to scientist both modern and ancient. This review also encompasses on the potential application of the above plant in the pharmaceutical field due to its wide pharmacological activities.