Breast cancer has emerged as the most prevalent cancer and the leading contributor to cancer-related fatalities among women worldwide. The treatments directed at primary breast tumors have significantly advanced; however, those aimed at elusive micro-metastases have shown comparatively lower effectiveness. In this regard, bioactive compounds specifically flavonoids derived from plants have gained worldwide attention due to their potential in cancer chemoprevention and treatment. Among them, Apigenin (APN), a flavonoid rich in several fruits, vegetables, and herbs, has been studied extensively for its possible role in treating and preventing breast cancer. This review discusses APN and its derivatives anticancer activity, including their molecular mechanisms, therapeutic effects, and latest developments in improving bioavailability. The anti-proliferative, pro-apoptotic, anti-inflammatory, and antimetastatic activity of APN are mediated through signal transduction pathways such as PI3K/Akt, MAPK, and NF-κB. APN found to initiates apoptosis, suppresses cell proliferation, prevents cell cycle progression, and inhibits metastasis and angiogenesis in different breast cancer models, including triple-negative breast cancer (TNBC). Even though preclinical studies of APN are promising but the clinical use of it is limited due to its poor solubility, low bioavailability, fast metabolism, and low absorption. To address these limitations, researchers have created derivatives (such as methylated or glycosylated versions) with enhanced stability and activity, and nanoformulations such as liposomes, lipid nanoparticles, and micelles for improved solubility, degradation resistance, and targeted delivery. As a results, APN and its derivatives are highly promising for breast cancer prevention and treatment. More research on delivery systems and modifications of their structures is critical for improving their clinical effectiveness. Thus, the focus of this review is also on recent mechanisms of action, bioavailability problems, and formulation approaches for eventual clinical applications. The future needs to focus on clinical trials and combination therapy in order to maximize their therapeutic potential.

This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

The potential of nano-biosensor technology for improving food safety monitoring is investigated in this research.Nano-biosensors have several advantages, including rapid detection, high sensitivity, real-time monitoring, and adaptability in detecting food borne risks.They have been used successfully in food testing to detect pathogens, allergies, poisons, and chemical pollutants.However, issues with nanoparticle leakage and migration, as well as potential toxicity, have been resolved.Future developments are predicted to be driven by advancements in nanomaterials and integration with technology such as artificial intelligence.While nano-biosensors have the potential to revolutionize food safety monitoring, a thorough awareness of dangers is required for appropriate application.Continued advancements in nano-biosensor development will almost certainly result in even more effective platforms, ensuring safer food consumption and public health.

We report a highly cost effective, simple to use, environment friendly and highly sensitive assay for detection of melamine with L-ascorbic acid stabilized copper nanoclusters (CUNCs).Melamine, a well-known nitrogen rich compound, commonly used as adulterant in milk, has a positive charge and interacts with the highly fluorescent CUNCs through hydrogen bonding, which causes the aggregation of CUNCs following which there is a significant quenching of fluorescence that helps determine the presence of melamine in samples with concentrations as low as 0.01 µM which is 2000 times lower than that allowed by United States Food and Drug Administration (USFDA), which is 20 µM.Excellent results were obtained on testing real samples like milk, powdered milk and whey protein powder which were spiked with melamine, using the reported method.The limit of detection (LOD) established (0.01 µM), to the best of the knowledge, is the lowest reported using nanotechnology.This highly sensitive CUNCs-based fluorescence quenching method can find application in detection of melamine in milk and milk-based product samples.

Watermelon rind and seeds are agro-industrial waste, which can be used as a source of polyphenolic compounds and citrulline with several beneficial effects on health. This investigation aimed to evaluate the feasibility of preparation of double emulsions (DEs) encapsulating lyophilized watermelon rind powder (WRP) using watermelon seed oil (WSO) by two-step emulsification method. WRP was added in concentrations of 2%, 2.5%, and 3%, and PGPR, a hydrophobic emulsifier, was added in concentrations of 2%, 3%, and 4% to the oil phase. To maximize the combinations during the preparation of stable DEs, sodium caseinate (SC), pectin, and gum arabic were utilized as emulsifiers and stabilizers in the outer phase at various concentrations (0.5–4%). General emulsion stability was analyzed by determining the emulsion properties, sedimentation stability, droplet size, viscosity characteristics, microscopy, and zeta potential. DEs prepared by the combination of SC at 3% as an emulsifier for the outer phase, PGPR at 4% in the middle oil phase, and WRP at 2.5% in the external phase, exhibited better emulsification properties. DEs of WRP and WSO formulations could be regarded as appropriate food-grade systems.

Eggs are the primary ingredient responsible for the nutritional value and textural properties of bakery products.However, some consumers nowadays are more interested in health benefits and healthy vegan alternatives.The study's main goal was to assess the qualities of baked cakes using flaxseed gel (FSG) in varied proportions in place of eggs.The cake was made using the original egg composition as the control sample, and other cake formulations were made using FSG in place of fresh eggs (w/w) at replacement levels of 20%, 40%, 50%, 60%, 80%, and 100%.All cakes were evaluated for cake height, volume, moisture content, texture characteristics (toughness, cohesiveness, springiness, and adhesion), and consumer acceptance.The use of FSG in place of fresh eggs had a statistically significant impact, according to present investigation of the physico-textural properties and overall acceptability.When compared to a control sample, FSG had no detrimental effects on the overall nutritional value of cake recipes.Cake height and textural qualities (such as hardness, cohesiveness, springiness, and stickiness) were not significantly different; however, FSG increased the cake's total fiber content to a level of 50% replacement.It proves that cakes formulated with FSG as a fresh egg replacement are comparable to the control cake in terms of moisture and texture, can be used successfully as an egg substitute in cake compositions up to 50%, and provide a sustainable alternative for egg replacement.

Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature's bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

We have cloned from a rat hypothalamic cDNA library two closely related G protein-coupled receptors (GPCRs) which we have designated GPCR/CNS1 and GPCR/CNS2. The peptide sequences of these two G protein-coupled receptors shared 42% identity with each other and were next most closely related to the endothelin receptors and the bombesin-like peptide receptors (approximately 25% identity). Northern blot analysis showed that both GPCR/CNS1 and GPCR/CNS2 were very highly expressed in rat brain. In situ hybridization of rat brain demonstrated broad distribution of both receptors throughout the central nervous system. GPCR/CNS1 appeared to be expressed primarily in glial cells of the fiber tracts, while GPCR/CNS2 was expressed primarily in cells of the gray matter. The different distribution patterns of these two receptors in rat brain suggests distinct functional roles for each receptor in the central nervous system. Expression of these two receptors in Xenopus oocytes showed no response to any known endothelin and bombesin-like peptides. Therefore, the endogenous ligands and physiological significance of GPCR/CNS1 and GPCR/CNS2 remain to be elucidated, but may be related to the endothelins or bombesins. The very abundant expression in brain by these two receptors, however, suggests that they play important roles in the central nervous system.

The adverse effects of nutritional poverty due to abiotic stress can be mitigated by developing crop plants with improved tolerance using various genetic approaches. The major stresses to wheat crop are heat and drought stress. Wheat experiences heat stress to varying degrees at different phenological stages, but heat stress during the reproductive phase is more harmful than during the vegetative phase due to the direct effect on grain number and dry weight. Wheat is a particularly suitable target for biofortification because it is a major staple crop. Based on a complete understanding of such mechanisms, potential genetic strategies to improve plant heat and drought stress tolerance include traditional and modern molecular breeding protocols and transgenic approaches. Molecular markers for higher protein content and micronutrient density have been identified. Current understanding of the molecular basis of processing and nutritional quality will speed up wheat improvement.

Bioactive compounds are secondary metabolites synthesized by plants for maintaining homeostasis; however, they also modulate metabolic processes and demonstrate valuable effects in the human body. The fig was cherished as food and for its pharmaceutical properties. The presence of a wide range of biologically active compounds such as carotenoids, flavonoids, phenols, and vitamin C is obligated for their functional properties as well as their technological capability as a dietary supplement is responsible for most health impacts. Owing to the rich and diversified composition of biologically active compounds these compounds possess different biological properties such as antioxidant, anti-inflammatory, antidiabetic, antimicrobial, and hepatoprotective activity that implies those bioactive substances might be used in the creation of novel culinary and medicinal products. Fig fruit should be widely recognized as a natural functional product. This systematic and comprehensive review gives the notion of developing figs species as a viable and innovative component for its varied food and nonfood applications as a remarkable and primitive source of medication and nourishment.

This chapter presents the biotechnological approaches for abiotic stress tolerance which includes the molecular breeding and genomic-assisted breeding methods. Marker assisted selection is a combined product of traditional genetics and molecular biology. Several successful genomics-assisted breeding programmes have been built through collaborations between Consortium of International Agricultural Research institutes and National Agricultural Research System partners. Many molecular markers, functional and regulatory genes have been discovered based on the genome sequencing. A large number of genetic markers have been identified at the genome-wide levels for crop plants that provided new approaches and strategies for germplasm characterization and for genetic improvement, including breeding for resistance to abiotic stresses. Omics investigations are increasingly being used by various groups to study plant responses to abiotic stress via profound changes in gene expression which result in changes in composition of plant transcriptome, proteome, and metabolome. Advances in plant genomics research have opened up new perspectives and opportunities for improving crop plants and their productivity.

As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.

The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the “Popsicles”, due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45 °C, 55 °C, and 65 °C for 120, 80 and 45 min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ≤ 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299 mg/L and 1.92 to 1.54 g/100 g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45 °C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice.

In the current study, a guar-gum-based biodegradable hydrogel film was prepared using an initiator (potassium persulfate), crosslinker (N-N methyl bis acrylamide), and plasticizer (glycerol) for packaging of fruits and vegetables. The effect of independent variables (initiator, crosslinker, and plasticizer) on the biodegradation (% wt. loss), color difference (ΔE), hardness (N), swelling index (%), and transparency (%) of the film was studied using Box–Behnken design, random surface methodology (RSM). The results showed significant effects on all the abovementioned parameters, and it was observed that the developed model was accurate, with a prediction error of only −3.19 to 2.99%. The optimized formulation for the preparation of hydrogel film was 0.15% initiator, 0.02% crosslinker, and 2.88% plasticizer exhibiting satisfactory biodegradability, color difference, hardness, swelling index, and transparency. Results showed that a guar-gum-based biodegradable hydrogel film has adequate physical, optical, and biodegradable properties and can be successfully utilized in the food packaging industry.

In addition to providing individualized, specific, and ample nutritional compounds, donkey milk (DM) offers immunological modulation during health and disease. Recently, DM has attracted major interest in preparing infant formulas due to its similarity to human milk in terms of high protein and lactose content and low-fat concentration. The antimicrobial, anti-inflammation, antioxidant, and hypo-allergenicity properties of DM in human infants are well-documented. The purpose of this review is to summarize the knowledge of studies done in characterizing the composition of DM, including bioactive macronutrient levels influenced by the lactation status. The manufacture of DM-based food products and promising therapeutic applications in humans will also be discussed. The beneficial health effects of DM have been extensively studied as a valuable alternative source to breast milk. DM has proven to be a suitable nutrient to relieve milk-related allergies in human infants as opposed to cow's milk. Factors that influence the levels of macronutrients in DM include lactation status, processing, and manufacturing techniques. A wide variety of dairy products have been prepared using DM, such as cheese, ice cream, milk powder, novel functional fermented beverages, and milk powder for infant formulas. The bioactive macromolecules of DM exhibit antibacterial, antiviral, and antifungal effects as well as hypo-allergenicity, anti-inflammation, and antioxidant properties.