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The EDI values of Cu (µg/day/person) through consumption of investigated drinks were less than the recommended dietary allowance values. Also, the THQ values of Cu2+ were less than 1. According to estimated target hazard, it can be said no long life health concerns of Cu2+ is associated with the consumption of studied drinks. Obtained results were compared with the data from literature and levels set by regulatory authorities, it can be clearly stated that the consumption of mentioned alcoholic beverages do not pose a toxicological risk.Considering the health benefits of fermentation, extrusion of fermented rice black gram mix flour can lead to developing nutritionally rich expanded snack. Hence, present study details the effect of various extrusion process variables, barrel temperature (100, 110, 120 °C), screw speed (250, 300, 350 rpm) and die opening diameter (3, 3.5 mm) on physicochemical and bioactive properties of extrudates from fermented rice-black gram flour (Rice flour black gram flour = 31). Results indicated that temperature rise led to the production of a more expanded product with higher water solubility index (WSI) and lower water absorption index (WAI). Higher puffing, WSI, and bioactive content were observed in 3 mm die opening extrudates. Interestingly, extrusion cooking of fermented flour has shown a remarkable increment in phenolic content and antioxidant activity from 63.47 up to 210.3 and 7.28 up to 13.889 mg GAE/100 g, respectively. However, rise in barrel temperature showed a negative impact on bioactive attributes. Further, the optimal conditions determined by numerical optimization method for development of fermented flour-based extrudates having superior functional and enhanced bioactive properties were found to be 100 °C temperature, 289 rpm of screw and 3 mm die diameter. Principal component analysis indicated that bulk density-moisture content and phenolic content-antioxidant activity were highly positively correlated, while expansion ratio-bulk density was negatively correlated. The microstructure of extrudates showed continuous and compact structure lacking starch granules. The fuzzy logic analysis revealed that fermented flour-based extruded product had superior overall acceptability over unfermented flour extrudates.Using ultrasound technology for obtaining O/W lycopene emulsions needs analyzing the parameters for the enhanced application. TGF-beta activation To this end, O/W lycopene emulsions (3070) were processed using ultrasound with powers of 240 W and 360 W in 5, 10, and 15 min. Afterward, the poly dispersity index, droplet size, ζ-potential, turbidity, phase separation, lycopene concentration, rheological behavior, surface tension, and morphology of emulsions was investigated. The experimental results showed good emulsifying characteristics with respect to droplet size and ζ-potential. If the mean values of the droplet size were significantly reduced and the ζ-potential increased. The ultrasound application had a significant impact on emulsion stability with no phase separation and significantly high lycopene retention. Ultrasound reduced the apparent viscosity by reducing the particle size due to the energy supplied to the system. The final emulsion that was treated at 360 W, and 2160 J/cm3 in 10 min, presented enhanced technological properties appropriate for food products.The effect of convective drying at 50, 60 and 70 °C on the drying kinetics and quality parameters of Salicornia fruticosa was investigated. To estimate the equilibrium moisture content a desorption isotherm was performed using five empirical models Halsey, Caurie, Henderson, Smith and Oswin. The experimental data was also fitted to different drying kinetic models (Logarithmic, Two-Terms, Midilli-Kucuk and Exponential Two-Terms). A numerical simulation using the Finite Volume Method allowed us to describe the evolution of temperature and moisture content distributions during drying. The Henderson model was found to be the most suitable for predicting the equilibrium moisture content of S. fruticosa, with values of Xwe in the drying process of 1.51; 1.54 and 1.36 g water/g d.m for 50, 60 and 70 °C, respectively. A good agreement was found between the numerical and experimental results of temperature and moisture during Salicornia drying. The Midilli-Kucuk model presented the best fitting to the drying curves. The effects of drying on S. fruticosa were significant in two quality parameters. Antioxidant capacity decreased in ca. 45% and lightness (> L*) significantly increased at a drying temperature of 70 °C, compared to the fresh samples. The optimum drying temperature where drying time and nutrients loss was minimum was 70 °C. These results can be used to estimate the best drying conditions for producing dehydrated Salicornia. The use of halophytes as sustainable crops is promising, and the vision of their commercial production must be evaluated and considered, given water scarcity in many areas of the planet.Legumes have always been consumed as a staple source of proteins, and they are the only dietary source of isoflavones, flavonoid class of secondary plant metabolites. Isoflavones impart physiological effects via estrogenic action in humans and hence, looked upon as potential replacement of hormone estrogen in its deficiency. Legumes are an integral part of the Indian staple diet. Legumes are processed by soaking, germination, and thermal cooking. These methods have been reported to modify the nutrient composition of legumes. The sample population was surveyed to determine the most commonly used household processing methods. Soaking or germination followed by pressure cooking (with or without direct contact of water) or open pan cooking was found to be commonly followed by cooking practice in Indian households. Amongst the decorticated pulses, the highest cooking time was taken by chickpea (Cicer arietinum), and lentil (Lens culinaris) was cooked in the least amount of time. The pressure-cooked decorticated chickpea showed a 63% decrease in TFC and isoflavone content while open pan cooking lowered TFC of chickpea up to 67% and isoflavone content up to 90%. TFC of pressure-cooked and open-pan cooked decorticated lentil was only reduced by 12-17%, while isoflavone content showed 60-80% depletion. TFC of whole legumes was reduced by 30-40% on pressure cooking as well as open pan cooking; however, isoflavone content was variably affected. The black-eyed pea and desi chickpea showed 40% reduced isoflavone content while the loss of isoflavone content was 70% for kidney bean. Germination of green gram significantly increased the TFC and isoflavones, which showed a decrease of 24% and 44%, respectively, on pressure cooking.
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