Apple tea wine having phytochemical potential of tea and apple, is an option to improve quality characteristics of wine. However, quality of wine is greatly dependent on different initial variables which need to be optimized before preparation of any wine with desirable quality characteristics. Therefore, present study was conducted to investigate the effects of different initial variables, i.e., tea concentration (3–5 g tea per 100 ml of the apple juice), sugar concentration (18–22°B), DAHP concentration (0.1–0.3%), KMS concentration (50–150 ppm) and inocula size (2.5–7.5%) on quality attributes of apple tea wine. Results indicated that for all the variables under study exerted a significant effect on the alcoholicity and sensory quality characteristics of apple tea wine and the same has been observed during the cluster analysis of the data. The optimum wine qualities; rate of fermentation (0.78°B/24 h), ethanol (7.83%), volatile acidity (0.025%), fusel alcohol (84.62 mg/l) and overall acceptability (8.27) with 0.81 desirability were obtained using 4 g tea, 20°B initial sugar concentration, 0.2% DAHP, 100 ppm KMS and 5% inoculum size. Verification experiments were conducted to compare predicted and actual values, which were found to nearly concur, confirming that models were capable of reasonably and accurately predicting the dependent variables. The developed conditions will help in improving the quality of apple tea wine and no doubt will open a new door for fruit wine industry with a new product.

Ethnopharmacological relevance: Withania somnifera (L.) Dunal (Physalis somnifera L.) is a fairly known perennial shrub of Solanaceae family, and is used in Ayurveda- Traditional Indian Medicine (TIM), since ancient times. It is well known as Ashwagandha in Sanskrit language in Ayurvedic classics. Its Mula (root) is recommended for health and healing, and the number of single and compound formulation is prescribed rationally. It is believed that the species name-somnifera is coined based on popular use to "induce sleep" in Ayurveda. Aim of the study: The present study was aimed to bring out the experience-based traditional uses of Ashwagandha for health and healing with an emphasis on the pharmacological and biochemical scientific evidences to corroborate them. The scientific evidences have been explored from the national and international publications. Materials and method: A comprehensive literary search of Ayurvedic classics was carried out systematically regarding Ashwagandha for its rationality behind the traditional uses. To excavate the subject matter, the original Ayurvedic scriptures and several standard Ayurvedic texts of different period was studied insightfully for meaningful contribution. It is to be noted that the primary source of knowledge was considered in writing this manuscript without any biased attitude. The available literature on Ashwagandha was also searched to ascertain the basis of scientific Latin name and correct identity. The Ayurvedic Pharmacopoeia and other relevant scientific works were also taken into consideration to make the subject matter more clearly to the scientific world. For the scientific evidence of the uses, the international and national Journals and other published material were also searched to make it inquisitiveness to the scholars interested in Ayurvedic medicinal plants. Results: The present paper throws ancient luminosity behind the therapeutic uses of one of the promising plant drug i.e., Ashwagandha of ancient India even to the present time. The scientific evidences corroborate the rationality ascribed in available Ayurvedic classics of various period of India has been gained. Conclusion: The study explores that the first reference of Ashwagandha with its significant nomenclature, useful part, properties, action, and eloquent uses has its footprint in the original texts of Ayurveda. In later works enhanced knowledge with traditional uses continued even today. Several single and compound formulations have been found to maintain the health and to alleviate the disorders rationally. It is worthy to note here that the scientific evidences corroborate the uses practiced in Ayurveda.

This chapter discusses the various metabolic events, specifically those leading to the translocation and metabolism of major ingredients like sugars, nitrogen, organic acids, and sulfur compounds. Alcoholic fermentation (AF) is one of the oldest and important processes carried out by the yeast especially Saccharomyces cerevisiae to produce a variety of beverages i.e. wines, beers and distilled liquors. Metabolism of carbon, nitrogen and sulfur compounds is the major biochemical event that occurs during AF. Among these, the carbon metabolism is the prime pathway of winemaking, and it is the initial concentration of sugars in the must/juice and prevailing conditions during fermentation which determines the ultimate concentration of ethanol in wine The degradation of sugars by yeast depends upon the aerobic or anaerobic conditions and can be carried out via two metabolic pathways, i.e. alcoholic fermentation and respiration. Glycolysis is the central pathway of carbohydrate metabolism, occurring in almost every living cell.

Traditional Indian Medicine (TIM)- Ayurveda is a Sanskrit Language word, which signifies “true knowledge of life”. It is recognized as one of the oldest Traditional health care systems of the World by World Health Organization. In fact, it was a main stream health care system till the introduction of convention medicine in India. Plant, animal and mineral origin natural substances are used in Ayurveda for health and healing. Of them, Garlic is one of the plant origin substances. Garlic is known as Lasuna, which signifies, destroyer of diseases. The fresh plants of Garlic are used as edible food substance and also the dried cloves are on ripening to alleviate the disorders rationally in TIM. Garlic is recommended as physical strength promoting, intellect promoting and as aphrodisiac to maintain healthy state of life. Its properties like- unctuous, hot, pungent, heavy has been described to alleviates skin diseases, intra abdominal tumor, chronic rhinitis, hemicranias, epilepsy, fainting etc. Its continuous use causes internal hemorrhage. The medicated milk, medicated oil preparation are used orally as well topically. A number of pharmaceutical forms are seen in more than 3000 years old original scriptures of Ayurveda and also in later works as it was in use by successive generation in India. A comprehensive review on Garlic is highlighted here, including original references with scientific evidences.

The major apple-producing countries of the world are China, United States America (USA), India, Germany, France, Italy and Turkey. The United Kingdom leads the world in hard cider production and consumption, though the United States of America is catching up. In this chapter, the word 'cider' is used to describe the fermented juice of apple. Details of its production and its quality and factors effecting it are described. The quality of cider depends upon various factors, such as cultivars, composition of the fruit, method of preparation and condition of fruit fermentation. Cider makers know from repeated observations that some cultivars have good, stable pressing properties, while others give lower yields or yields which decrease considerably upon maturation. The type of apple grown in countries like France and England for fermentation into cider are usually unsuitable for other products because of their very high content of pectin-estrase and total phenol content than that of dessert apples.

Wine has been extolled as a therapeutic agent. It is an important adjunct to the human diet, having polyphenols and other bioactive compounds that have antioxidant activities. The process of winemaking is multidisciplinary in its approach and nearly all the physical, chemical and biological sciences contribute to its production. The grape variety or blend of grape varieties, from which a wine is made, is a vital factor in determining the design and style of the wine. Grapes are the principal fruit used in the preparation of various varieties of wine and the winemaker is directly concerned about the composition of berry at harvest. Lactic acid is a product of malo-lactic acid fermentation in which malic acid is transformed into lactic acid, diacetyl and carbon dioxide. The amount of sugar in must, and the reducing sugars in fermenting wine, can be determined by using a density hydrometer or a refractometer.

Wine has been prepared and consumed by man since antiquity and has a rich history dating back thousands of years. Wine is a completely or partially fermented juice of grapes, but fruits other than grapes like apple, plum, peach, pear, berries, strawberries, cherries, currants, apricots, banana, etc. have also been utilised in the production of wines. Wine production is both an art and a science besides being a blend of individual creativity and innovative technology. Plum wine is quite popular in many countries. In India, wine production is negligible but is gradually picking up now. Information on the production of various fruit wines is totally lacking except for the fact that cider was made and consumed widely. Wine is a non-distilled and fermented beverage produced by alcoholic fermentation of grapes or any other fruits.Dry white wines are a large group of wines intended to be consumed with meals and designed to have an acidic taste.

Wine production is the process by which yeast converts grape sugar into alcohol and carbon dioxide. The main reason wine adjuvants and additives are popular is because of their harmlessness and their ability to improve the sensory qualities, stability, colour, clarity and age-worthiness of the wine. In the wine world, there are many different wine additives, some of which have been used for hundreds of years with no ill effects. Wine is generally assumed to be a natural product – it is often seen as fermented juice of grapes. The substances that are added during winemaking together the various processes that wine undergoes, some of which remove substances from wine or must, are referred to as oenological additives. Sulphur dioxide is commonly added as an antioxidant and antimicrobial compound, which reduces the population of indigenous yeasts and bacteria. Dimethyl dicarbonate is an approved additive used instead of sulphur dioxide.

Caffeine content in kombucha is very much lower than that of normal tea infusion.But, this stimulant plays an important role in kombucha fermentation as it regulates the starter or SCOBY (symbiotic colony of bacteria and yeasts) to produce the cellulose network on broth to accelerate the fermentation process.This research was designed to investigate the aftermath of caffeine and related tea alkaloids in kombucha through preliminary biochemical tests and chromatographic analysis where both the broth (beverage) and SCOBY (the cellulose layer) were taken as individual samples.The beverage clearly replied negative in all the tests where the SCOBY extract showed richness in alkaloid content.Moreover, GC-MS analysis revealed presence of caffeine (8.7%); guanosine (12.01%), the precursor of caffeine; thymine (4.08%); and some undesirable components which has confirmed that SCOBY has an ability to capture a huge amount of stimulants from tea during fermentation.

Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to improve its physico-chemical, sensory and antimicrobial attributes. Different types of wood chips (Quercus spp., Bombax spp. and Acacia spp.) were added respectively (2.5 g/L to the freshly prepared apple tea wine) and allowed for ageing in carboys for the six months at the room temperature. The influence of each wood species on physico-chemical, sensory and antimicrobial attributes was tested upto 6 months of storage. Storage intervals significantly affected all the physico-chemical attributes (except total sugars, volatile acidity, and antioxidant activity), whereas, the addition of wood chips affected titratable acidity, ethanol, higher alcohols, total phenols, and amino acid. Cluster analysis of the physico-chemical attributes data revealed the same and showed that storage intervals exerted more effect on the physico-chemical and antimicrobial properties of the apple tea wine rather than the wood chips. The antimicrobial activity of 6 months aged wine was low as compared to the fresh wine. Among all the wood chips, apple tea wine aged with Quercus spp. possesses a significantly higher score (according to desirability) than the wine aged with other wood chips and control. In nutshell, apple tea wine matured with Quercus spp. wood chips for 6 months were the best with improved physicochemical and sensory attributes.

Parkinson's disease (PD) is a neuromotor disorder, primarily manifested by motor anomalies due to progressive loss of dopaminergic neurons. Although alterations in genetic factors have been linked with its etiology, exponential accumulation of environmental entities such as reactive oxygen species (ROS) initiate a cyclic chain reaction resulting in accumulation of cellular inclusions, dysfunctional mitochondria, and overwhelming of antioxidant machinery, thus accelerating disease pathogenesis. Involvement of oxidative stress in PD is further substantiated through ROS induced Parkinsonian models and elevated oxidative markers in clinical PD samples; thereby, making modulation of neuronal oxidative load as one of the major approaches in management of PD. Here we have found a potent antioxidant moiety Scopoletin (Sp), a common derivative in most of the nootropic herbs, with robust neuroprotective ability. Sp increased cellular resistance to ROS through efficient recycling of GSH to prevent oxidative damage. The Sp treated cells showed higher loads of reduced glutathione making them resistant to perturbation of antioxidant machinery or neurotoxin MPP+. Sp could restore the redox balance, mitochondrial function, and prevented oxidative damage, leading to recovery of dopaminergic neural networks and motion abilities in Drosophila genetic model of PD. Our data also suggest that Sp, in combination increases the therapeutic potency of L-DOPA by mitigating its chronic toxicity. Together, we highlight the possible ability of Sp in preventing oxidative stress mediated loss of dopaminergic neurons and at the same time enhance the efficacy of dopamine recharging regimens.

Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physico-chemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl alcohol content decreased in wild apricot vermouth of all treatments during maturation for six months, in proportion to their initial values. The decrease in TSS was revealed with the advancement of the storage period of six months. A similar trend was observed for total sugars with the advancement of the ageing period. The amount of reducing sugars, however, increased with the prolongation of the maturation period. The total esters content in WAV increased with the advancement of the ageing period, irrespective of their alcohol content. However, the volatile acidity showed a very little increase during ageing but remained non-significant among the different treatments. Total phenols content in WAV decreased by both the ageing period of six months and an increase in alcohol level. A non-significant increase in the titratable acidity with an ageing period was observed in all the WAV having different alcohol levels. The effect of spice extract levels added in the preparation of WAV showed that with the advancement of storage period total esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV having 2.5 and 5% spices content, respectively. In brief, an overview of the entire results revealed that there was an interactive effect of alcohol level, the sugar level and the spice extract during maturation of wild apricot vermouth. It can be concluded that the maturation of WAV exerted a favourable effect on physico-chemical properties of wild apricot vermouth and is thus, considered desirable.

The present study was aimed to investigate the traditional process of lugdi production, collection of samples and physicochemical analysis of collected samples. The survey revealed that rice (local varieties) or broken rice was used as the main raw material for lugdi preparation. It was further observed that phab was the only inoculum used to carry out the lugdi fermentation. The general production steps in lugdi preparation were cooking of rice (time and water can vary according to place), followed by cooling and mixing of powdered phab. The physicochemical analysis of collected lugdi samples revealed the total soluble solids (TSS) in ranges from 2.5 to 3.9°B, ethanol 4.61 to 5.68%, lactic acid from 0.83 to 1.15%, total phenols from 127.56-168.54 mg/100 mL. Fourier Transform Infrared Spectroscopy (FTIR) of lugdi samples also confirmed its richness in protein and phenolic compounds. In nutshell, it is concluded that despite its nutritional and health benefits a wide range of variability has been observed in different samples collected from the same production unit, which should be standardized with the involvement of researchers to get a uniform product.

Novel Techniques in Nutrition and Food Science Is Waste from Food Processing Industrial Meant for Throwing in Environment only: The Case of Apple Pomace Joshi VK* Department of Post-Harvest Technology, India *Corresponding author: Joshi VK, Department of Post-Harvest Technology, India Submission: January 28, 2019Published: February 04, 2019 DOI: 10.31031/NTNF.2019.03.000558 ISSN:2640-9208Volume3 Issue2

Wild apricot fruit (Prunus armenica L.) found grown naturally in hilly areas of northern India. The fruit is highly acidic, fibrous but good in TSS (degrees B) and thus, not utilized commercially. However it is used in the preparation of traditional distilled alcoholic beverage moori which is not only higher in methanol (2268.35 mg/L) but also in microbial pathogens. The present study was conducted to prepare wild apricot sweet vermouth having different alcohol levels (15, 17 and 19%), different sugar levels (8, 10 and 12 degrees B) and spices and herbal extract levels (2.5 and 5.0%). The base wine prepared from wild apricot fruits found to posses better antioxidant activity and total phenols over traditional drink moori. Further, the base wine contained residual sugars, desirable acidity, proper amount of TSS, low volatile acidity and satisfactory amount of total phenols and total esters and hence was found suitable for vermouth preparation. Out of three different alcohol levels used, the highest TSS, ethanol, higher alcohols and total esters were found in 19% alcohol level vermouth whereas, total sugars, titratable acidity and total phenols were recorded in 15% alcohol level wild apricot vermouth. Out of three different sugar level used, vermouth having 12% sugar had the highest TSS, reducing sugars, total sugars and total esters as well as total carotenoids. Further, 5% spices extract had more pronounced effect on TSS, total sugars, titratable acidity, total esters and total phenols than 2.5% spices level. On the basis of functional properties, a product having 8% sugar, 17% alcohol and 5% spices extract was adjudged to be best and recommended for further preparation.

Address for correspondence: Dr Vinay Joshi, Professor, Department of Anesthesiology and Critical Care, M G Hospital, Dr S N Medical College, Jodhpur-342003. Introduction Large number of elderly individuals are undergoing surgery because of the advances in surgical and anesthetic techniques combined with sophisticated perioperative monitoring.1,2 Preoperative assessment is useful to identify risk factors and to recommend a management plan that minimizes the risks. Each person should be assessed individually and judgments should be based on an individual’s problem and physiological status, not on age alone. Older persons often have overlapping comorbid conditions that limit their functional capacity, recovery and increase the risk of death. Advanced age, poor functional status, impaired cognition, and limited home support are risk factors for adverse outcomes.3-8 In one study, the mortality rate for patients older than 70 years undergoing elective cholecystectomy was nearly 10 times that for younger patients. In a study of abdominal operations, the mortality rate for patients aged 80-84 years was 3%; the rate was 9% for patients aged 85-89 years and 25% for those older than 90 years.9 However, when age and severity of illness are directly compared, severity of illness is a much better predictor of outcome compared to age.7 Emergency operations are an independent predictor of adverse postoperative outcomes in elderly persons.10,11 Preoperative Assessment A complete history with full medication list, physical examination, laboratory examinations, and an assessment of the surgical risks should be included for a preoperative evaluation of an elective surgery.

Recently, many diseases related to the life style or the ageing have grown by leap and bounds, needing appropriate solutions and the present focus is to find solace in the lap of nature. The various approaches include the use of herbal or plant medicines (being used from an ancient time all over the world especially India, China and several other countries of Asia), health foods (functional foods), fermented foods, phyto-chemicals and nutraceuticals, bioactive compounds, etc in the cure of such diseases. The major reason for their use is the general belief amongst the people is that such substances are useful in the cure and do not cause any side effect unlike the allopathic medicines. The phyto-chemicals, nutraceuticals, bioactive compounds or the fermented foods have been claimed for the cure of several ailments. The foods containing the phyto-chemicals are termed as nutraceuticals include various nutrients, dietary supplements, specially designed diets or herbal products of both plant and animal origin. However, there are several concerns in the use of these types of approaches and the products.

Colour is a vital constituent of food and its preferences are influenced by the geographical, sociological and cultural aspects of the populations. The food industry have a vast array of synthetic colours made available in the late 1800s and are used very extensively in various food products. In the last twenty years however, consumers have become increasingly aware of the ingredients in their foods and as such they require foods to be as ‘natural’ as possible. Natural colours, extracted from fruits, vegetables, seed, roots and microorganisms are often called “biocolours” due to their biological origin. These colors are chlorophyll, carotene, lycopene, anthocyanins, flavonoids and anthoxanthins. To identify the active health-promoting ingredients, focus is being made on the properties of the flavonoids, a large class of phenolic compounds that is abundant in fruits and vegetables. Anthocyanins (Greek anthos, flower and Greek kyanose, blue) are the largest group of water-soluble pigments in the plant kingdom known as flavonoids and a larger group of compounds known as polyphenols. Anthocyanins are responsible for the red, purple and blue hues in fruits, vegetables, flowers and grains. Different types of anthocyanin found in naturally are cyanidin, delphinidin, peonidin, malvidine and palargonidin. These are responsible for the attractive colour of Black currant nectar and they have been hypothesized as important antioxidant. Anthocyanin rich mixtures and extracts (not purified compounds) have been used historically to treat? An anthocyanin pigment is composed of an aglycone (an anthocyanidin) esterified to one or more sugars, and have four different structures, which are in equilibrium with one another but the relative amount of these structures,are varied and dependent on the pH and anthocyanin structure, Waste from industrial processes, such as wine or juice production is an excellent source of anthocyanin pigment with potential as a food colourant. An alcohol i.e. methanol or ethanol at different concentrations in combination with an acid i.e. hydrochloric acid or acetic acid or citric acid can be used for the extraction of anthocyanin. But the natural colours have lesser stability than synthetic or artificial colours. Due to highly reactive nature of anthocyanins, they degrade or react with other constituents in the medium, to form colourless or brown coloured compounds. The intensity and stability of the anthocyanin pigments is dependent on different factors. Various methods have been used to evaluate the degradation of anthocyanin i.e. pH differential method and substractive methods. Applications of anthocyanin extracts include coloration of acid fruit preparations, jams and preserves. However, relatively little is known about absorption of anthocyanin compounds after consumption in our body and of the mechanisms by which they exert their beneficial health effects. Increased knowledge of their bioavailability and therapeutic will result in better adoption of anthocyanin-based products as functional foods.

Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To standardize the technology for jam preparation, different treatments were designed by varying the concentration of pectin and citric acid. Among these treatments, T3C1 containing 0.7 percent pectin and 0.3 percent citric acid was found best with higher titratable acidity (12.02%) as citric acid, ascorbic acid content (1.24mg/100g), total sugar (66.42 %) and reducing sugar (58.85%), total phenol (39.8 mg/100g), anthocyanin 17.05 mg/100 g). Further, on the basis of sensory evaluation, the standardized product had high overall acceptability along with higher score for colour, flavor etc. The FTIR analysis of prepared jam and fig pulp clearly revealed that there was no alteration in physicochemical properties of fig pulp after its processing. Hence, the results from the present investigation clearly revealed that development of jam from wild fig can also be one of the alternative for the utilization of this nutritional rich underutilized crop for commercial purposes.