Browsing by Author "Waseem Khalid"

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Effect of Antioxidant-Rich Moringa Leaves on Quality and Functional Properties of Strawberry Juice
(Hindawi Limited, 2022) Muhammad Adnan Arif; Muhammad Inam-Ur-Raheem; Waseem Khalid; Clara Mariana Gonçalves Lima; Ravi Prakash Jha; Muhammad Zubair Khalid; Renata Ferreira Santana; Rohit Sharma; Abdulaziz Hassan Alhasaniah; Talha Bin Emran
Moringa oleifera and strawberry are cultivated extensively worldwide and are divinely blessed with an enormous amount of nutritional and medicinal constituents, such as vitamin C, vitamin E, iron, potassium, and phenolic antioxidants that play a pivotal role in treating, confining, and preventing diabetes and many kinds of cancer. The focus of the study is to develop different samples of highly acceptable ready to serve (RTS) Moringa strawberry juice blend by underutilizing Moringa and strawberry juice in different proportions. Moringa oleifera's bitter taste and green color steeply limits its acceptability and counter this drawback utilized with strawberry juice. The physicochemical analysis of blended juice was performed to investigate the suitability and keeping quality of the juice mixture. The collected data signify that pH titratable acidity (TA) and total soluble solids (TSS) the slight modification after the inclusion of Moringa juice extract and throughout the storage. The Moringa treatment positively improved the total phenolic content (TPC), antioxidant, and vitamin C from 12 to 49.17 mg GAE/100g, 61.41 to 87.69%, and 64.03 to 86.65 mg/100 mL, respectively, but there was a slight decline in antioxidant quantity while stored under refrigerated conditions for one month. An assimilative trend was noticed in TPC and vitamin C, which collapsed from 49.17-36.32 mg GAE to 86.65-79.19 mg, respectively. In accordance with sensory analysis T2 (90% strawberry juice and 10% Moringa extract), the juice blend was rated best in context to flavor, color, and taste. This juice blend proved to be greatly effective especially for children suffering from malnutrition as well as women to counter with its appreciable number of nutritional constituents. © 2022 Muhammad Adnan Arif et al.
Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice
(Hindawi Limited, 2022) Muhammad Abdul Rahim; Maryam Umar; Ayesha Habib; Muhammad Imran; Waseem Khalid; Clara Mariana Gonçalves Lima; Aurbab Shoukat; Nizwa Itrat; Anum Nazir; Afaf Ejaz; Amna Zafar; Chinaza Godswill Awuchi; Rohit Sharma; Renata Ferreira Santana; Talha Bin Emran
This review investigates black rice's photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor's rice, and royal's rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases. © 2022 Muhammad Abdul Rahim et al.