This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.
Cancer is exerting an immense strain on the population and health systems all over the world. Green tea because of its higher simple catechin content (up to 30% on dry weight basis) is greatly popular as an anti-cancer agent which is found to reduce the risks of cancer as well as a range of other diseases. In addition, several in vitro and in vivo studies have shown that green tea possesses copious health benefits like anti-diabetic, anti-obese, anti-inflammatory, neuro-protective, cardio-protective, etc. This review highlights the anti-carcinogenic effects of green tea catechins integrating the recent information to gain a clear concept. Special emphasis was given to the effectiveness of green tea polyphenols (GTP) in the prevention of cancer. Overall, green tea has been found to be effective to reduce the risks of breast cancer, ovarian cancer, liver cancer, colorectal cancer, skin cancer, prostate cancer, oral cancer, etc. However, sufficient information was not found to support that green tea consumption reduces the risk of lung cancer, esophageal cancer, or stomach cancer. The exciting data integrated into this article will increase interest in future researchers to garner more fruitful information on the relevant topics.
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.