DSpace Collection:

Fortified noni (Morinda citrifolia L.) cookies: formulation, properties, antioxidant activity, sensory traits

2025-11-21T10:29:31Z

Title: Fortified noni (Morinda citrifolia L.) cookies: formulation, properties, antioxidant activity, sensory traits Authors: Anjushree, M.; Satish, A.; Sunil, L.; Shivakumara, C S Abstract: Background: Noni, also known as Morinda citrifolia L., is a perennial herb with Southeast Asian origins that has been used medicinally for over 2000 years. Noni drew the interest of researchers from the pharmaceutical and food industries due to its adaptability and utilization of the plant's structures for various food applications. The essential industrial products of this plant are beverages, leaf powders, oil from seeds, and powders from dried fruits. Objective: This study aimed to incorporate noni fruit powder with different concentrations to extend the cookie’s shelf life and nutritional properties. Methods: In the formulation of the cookies, noni fruit powder was fortified with four different concentrations (5% - NFPFC5, 10% -NFPFC10, 15% - NFPFC15, and 20% - NFPFC20) with wheat flour. The physical properties, antioxidant activity, and sensory characteristics of cookies fortified with noni fruit powder were studied. Results: There was no significant change in the physical properties of fortified cookies with noni fruit powder. The antioxidant properties were enhanced with the higher concentrations of fruit noni powder fortified with cookies. Sensory panelists preferred cookies with 5% noni (NFPFC5) concerning organoleptic characteristics. Conclusion: The present study is to understand the herb's value by recommending the nutritional qualities and sensory evaluation of noni fruit powder cookies. Future studies on the use of noni fruit powder in different food industries with its applications in terms of safety and quality are necessary.

Fortification with Morus indica extract attenuates the formation of AGEs in bread

2025-11-21T10:20:27Z

Title: Fortification with Morus indica extract attenuates the formation of AGEs in bread Authors: Reddy, M. M.; Madhavi;; Shivakumara, C. S.;; Anandan, Satish Abstract: Intake of advanced glycation endproducts (AGEs) may be increased by consuming high-sugar meals and foods cooked at high temperatures. AGEs-induced inflammation has been linked to diabetes and degenerative diseases. Leaves from mulberry (Morus indica L) (MI) trees have been used in Chinese medicine for over 3000 years and are a functional food because of their phytochemical content. MI extract was used to substitute 0, 0.25, 0.50, 0.75 and 1% of wheat flour for making MI wheat bread (MI-B). 5% of turmeric powdered bread (TM-B) was also prepared and used as a positive control. The bread’s overall acceptability was determined using a sensory evaluation on the hedonic test. Further, the antioxidant capacity was assayed by using DPPH method and antiglycation effects of MI extract against the formation of fluorescent AGEs in fortified bread samples. The overall acceptability of bread with MI extract at substitution levels of 0.5% had a good liking score. The total polyphenol content in the MI-B and TM-B was 2.01 mg GAE g-1 and 1.54 mg GAE g-1 on a dry weight basis. MI-B showed significantly higher antioxidant activities, followed by TM-B > control bread. When compared to TM-B, AGEs inhibited fluorescent formation by 31%. Overall, the findings support MI extract as a functional food ingredient in the bread system, providing consumers with a higher antioxidant intake by depleting AGEs load. However, the stability and reactivity of polyphenols during thermal processing should be considered before commercialization.

Bioremediation of plastics by the help of microbial tool: A way for control of plastic pollution

2025-11-13T05:36:19Z

Title: Bioremediation of plastics by the help of microbial tool: A way for control of plastic pollution Authors: Lokesh., P; Shobika., R; Soghra Nashath, Omer.; Madhavi, Reddy.; Saravanan., P; Rajeshkannan ., R; Saravanan., V; Venkatkumar, S Abstract: In randomized clinical trials, the methodological idea of preventing bias by withholding knowledge of the allocation status is known as blinding. Blinding refers back to the concealment of group allocation from one or extra individuals concerned in scientific studies, most commonly arandomized controlled trial (RCT). Even though randomization minimizes variations among treatment groups on the outset of the trial, it does nothing to prevent differential treatment of the groups later within the trial or the differential assessment of outcomes, either of which may also bring about biased estimates of treatment outcomes. The most beneficial strategy to limit the chance of differential remedy or assessments of results is to blind as many individuals as viable in a trial. To study the extent of blinding induced bias in RCTofphysiotherapyinterventions andtoevaluate theextentofinterpretative consideration it the trials are not blinded in the sample of RCT included. We conducted a retrospective analysis to estimate the blinding bias in the randomized controlled trials published in physiotherapy interventions from 2016 to 2022. We included 50 RCTs for blinding assessment. About 88% of included articles were not having participants blinding 90% has not done therapist blinding andnearly50%ofstudieswereconductedwithoutassessors blinding. Based on the results of this study blinding of important participants were infrequently reported in the included studies.

The Impact of Daily Walnuts Consumption and Lifestyle Changes on Dyslipidemia

2025-08-12T09:15:42Z

Title: The Impact of Daily Walnuts Consumption and Lifestyle Changes on Dyslipidemia Authors: Shivakumara, C S; Sunil, L; Satish, A; Usha Devi, C Abstract: The most frequent health condition linked to Cardiovascular Disease Is Dyslipidemia (CVD). This study showed how walnut consumption affected dyslipidemia patients when combined with a low-calorie diet and lifestyle modifications. A subsample of 120 people was chosen at random for intervention and divided into control (n=60) and experimental (n=60). Baseline blood lipid parameters and anthropometric measurements were assessed in both groups.A significant reduction in body weight (5.4%) and BMI (4.0%) of the experimental group was observed when compared to the control group (1.9% and 2.1%). However, for all parameters, there was a statistically significant (p<0.05) difference between pre-test and posttest in the experimental group, but non-significant (p>0.05) in the control group. Total cholesterol (11.5%), LDL cholesterol (15.3%), triglycerides (11.2%), VLDL cholesterol (9.0%), and enhanced HDL cholesterol (6.0%) were all significantly lower (p<0.05) in the experimental group. Practical applications This study showed that consuming 30g of walnuts per day and changing one’s lifestyle can improve blood lipid profiles and help people lose weight.