During the COVID-19 epidemic, there were various dietary and nutrition-related issues. Higher retail prices, along with decreasing earnings, are causing an increasing number of households to limit their food consumption in quantity and quality.

Recent data suggest that SARS-CoV2 affect respiratory system as well as other organs in human. It reflects the human immune system’s complexity in protecting against invading infections or foreign substances. Studies revealed that gut microbiota plays an important role in pulmonary mucosal immunity and protect from respiratory infections. Diet, Environmental factors and genetics play an important role in shaping the gut microbiota, which can affect immunity. People who consume a well-balanced diet and following dietary habits have stronger immune systems and are less likely to get chronic illnesses and infectious diseases.

Currently there is no recognized food that can stop covid19.A healthy and varied diet, nutrition and dietary habits on the other hand, can help to support and regulate immune response to viral infections. Foods that have a potential positive impact on health beyond basic nutrition are known as functional foods. Functional foods, according to proponents, promote optimal health and help lower illness risk.

The purpose of discussing Pathya kalpana is to emphasize the importance of diet in preserving physical health and treating numerous aliments in an individual, as well as mental health. We can use nutrition as a source of healing by learning how to make foods that are best suited to our mind and body. Ayurvedic pathya kalpana is convenient, affordable and healthy alternatives and it represents functional food as it provide a health advantage in addition to the nutrients.

Due to low price and conveniencebeef burgers are consumed worldwide. However, because of their excessive content in saturated fatty acids, they have been related to an increased incidence of cardiovascular diseases.¹ To produce healthier burgers, it is necessary to reduce their fat content and modify their fatty acid profile. However, reducing and replacing saturated fats by unsaturated ones may decrease the oxidative stability and the sensory quality of the product. Thus, the challenge of the meat industry is to find viable alternative to decrease the fat level and provide a healthier lipid profile in their products without damage their oxidative stability, and their technological and sensory quality.

The effect of bovine backfat replacement by oleogels containing pork skin and olive oil on the oxidative stability, physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Four different hamburger (H) batches were manufactured: with 90% of lean beef and 10% of bovine backfat (control, HC) and with the 10% of bovine backfat replaced by pork skin/water/virgin olive oil (HVOO), stripped olive oil added of an olive leaf extract (HSOOE) or stripped olive oil (HSOO) oleogels, at 20 : 60 : 20 ratio.

A fat reduction to 80% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Although some differences regarding appearance, colour and fat perception among raw burgers were observed, after processing at 180 ºC, the overall acceptability were high and comparable to control. The 4 different batches were oxidative stable during 7 days at 4 ºC. After 90 days of storage at -20 ºC under vacuum, only HSOO showed some level of oxidation. Apparently, the antioxidant content in the virgin olive oil or in the olive leaf phenolic extract used in the manufacture of oleogels was able to prevent oxidation in HVOO and HSOOE samples.

The current interest in using olive biophenols to promote functional ingredients and antioxidant additives is increasing. These compounds can be obtained from olive fruit and olive-derived biomasses using different technologies. However, other components can be co-extracted. Therefore, the main objective of this study was to evaluate the effect on protein solubilization of several extraction technologies, which were applied to obtain olive biophenols from olive-derived biomasses. For this purpose, conventional (Soxhlet and water bath) and non-conventional technologies (ultrasound and microwave) have been evaluated using water as solvent. The total phenolic content was estimated using the Folin-Ciocalteu method and the protein content using the Dumas combustion method. Overall, the highest total phenolic content was obtained using the Soxhlet method, while microwave-assisted extraction at 100ºC led to the highest protein solubilization (closer to 60%).

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The modern, ecologically oriented society attaches great importance to waste reduction, so it makes sense not to dispose of the by-products of coffee production and to bring them into the value chain.

The aim of this review is to provide an updated overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). Coffee flowers, leaves, pulp, mucilage, husk, coffee cherry spirit, parchment, green coffee, silver skin, and spent coffee grounds are among the materials considered in this presentation. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, cascara, coffee cherry spirit). From these, coffee leave tea has already been approved by the European Commission, while the approval for cascara and flour from spent coffee grounds is currently pending. For the other products, toxicity and/or safety data need to be gathered to advance further novel food applications.

An added value of the coffee plant could increase social and economic prosperity in poorer coffee-growing regions and work against the decreasing coffee price, which is especially worthwhile in the current times of a global economic crisis. It is estimated that at least 70% of the world’s coffee farmers are no longer able to live sustainably from coffee cultivation because the stock market prices of green coffee are at an all-time low, despite massive crop failures and steadily rising consumption figures.

The prevalence of obesity and other metabolic syndromes is rapidly increasing in Bangladesh and other South Asian countries, leading to increased mortality and morbidity due to diabetes and cardiovascular diseases. Intake of high sugar diets is strongly associated with the development of obesity, diabetes, and other metabolic diseases. Diets that are rich in dietary fiber have been reported to have substantial health benefits. The beneficial effects of a fiber-rich diet are prevention of obesity, improved glucose levels, and control of the profile of blood lipids. Jackfruit seed powder (JSP) is a good source of dietary fiber and can be a possible candidate to fight against metabolic diseases. Therefore, we designed this experiment to evaluate the beneficial effects of jackfruit seed powder supplementation on the development of metabolic syndromes. Four diet paradigms such as normal diet (control) and 20% sucrose (HSD) with or without 20% jackfruit seed powder (JSP) were selected and the feeding experiment was continued for a period of 8 weeks. Though Jackfruit seed powder supplementation did not show remarkable changes in the normal diet-fed mice, a significant reduction was observed in high sugar diet-induced hyperphagia. Additionally, the body weight was significantly lower in JSP supplemented group as compared with that of the HSD group. The addition of jackfruit seed powder significantly improved glucose tolerance in the HSD group. Reduction in liver weight was also observed in JSP administered group. However, a significant difference in total cholesterol and triglycerides and a decreasing tendency of LDL- cholesterol in blood was observed due to JSP supplementation. Overall, jackfruit seed powder consumption could play a crucial role in the management of metabolic disorders caused by high sugar diets.

Exhausted olive pomace (EOP) is a waste generated in large quantities each year in the olive oil industry. This biomass contains phenolic compounds with antioxidant, antiatherogenic, antiinflammatory and antimicrobial properties. For the extraction of these compounds, the use of a novel and environmentally friendly technique, microwave-assisted extraction using water as extraction solvent, was proposed. A Box-Behnken design of experiments based on the response surface methodology was used to optimise the effects of the factors temperature (70-100ºC), extraction time (4-40 min) and solids loading (2-15%). The response variables were the total phenolic content analysed by Folin-Ciocaltéau assay, hydroxytyrosol content by HPLC and antioxidant activity through FRAP and ABTS assays. The optimal conditions for each response variable were obtained. Overall, microwave-assisted extraction is considered a suitable technique for the extraction of bioactive compounds from EOP at short extraction times. In particular, the maximum content of hydroxytyrosol (6.1 mg/g of EOP) could be obtained at 99.7ºC, 3.9% (w/v) solids and 34.3 min Thereby, this extract has potential to be used as a functional and antioxidant additive.

INTRODUCTION

Ayurveda preceptors place great emphasis on food, especially during the antenatal and postnatal periods. These unique diet patterns cut the risk of abortion early in a pregnancy, improve fetal nutrition during the second trimester, and improve maternal health during the third trimester. This prevents medical problems both during and after pregnancy. Sahasrayogam, a book about Ayurvedic treatment, mentions a particular drug used to prepare medicated milk every month. Medicated milk is a classic Ayurvedic formulation, prepared with a particular combination of milk, water, and medicinal herbs. A mild fire boiled the mixture until only the milk remained. To start from the first month, medicated milk prepared with Sida cordifolia, Ipomea sepiaria, Solanum indicum, Desmodium gangeticum, Tinospora cordifolia, Solanum xanthocarpum, Hordeum vulgare, Chonemorpha macrophylla, Asparagus racemosus in the next months.

MATERIALS AND METHODS

Review of literature using authentic Ayurvedic textbooks and scientific articles in PubMed, Google Scholar. Databases searched with keywords Sida cordifolia, Ipomea sepiaria, Solanum indicum, Desmodium gangeticum, Tinospora cordifolia, Solanum xanthocarpum, Hordeum vulgare, Chonemorpha macrophylla, Asparagus racemosus separately and these drugs AND ayurveda, ayurveda AND antenatal care. We selected articles based on both their title and content for relevance. While several review articles discuss the use of ayurvedic milk during pregnancy, no clinical trials are looking directly at this issue. The effect of specific drugs on pregnancy has been studied in many preclinical and clinical trials.

DISCUSSION

Sida cordifolia is having analgesic as well as anti-inflammatory action. It prevents backache and leg cramps. Pregnant women can also benefit from taking the herb to relieve frequent urination and high blood pressure during the first month of pregnancy. Antioxidant, analgesic and anti-inflammatory properties of Ipomea sepiaria make it useful in a variety of gynecological conditions. The chemical components in Desmodium gangeticum can reduce constipation and emesis gravidarum symptoms. Phytochemicals from Tinospora cordifolia have proved effective against gestational diabetes mellitus. In addition, it affects the cardiovascular system. Solanum species repute for being potent antioxidants. It also prevents pregnancy-related hypertension and pedal edema. In addition to promoting intestinal mobility, Hordeum vulgare is also effective in fostering lung growth in fetuses. Chonemorpha macrophylla possesses skeletal muscle relaxant action. The Asparagus racemosus is a popular galactogogue as well as a uterine tonic. A pregnant woman must consume medicated milk within a day, and obtaining little quantities of raw drugs from the market is difficult. It is possible to prepare medicated milk powder without experiencing this problem using a spray dryer.

CONCLUSION

Ayurvedic milk powder serves as a healthier alternative to commercial malted milk powder, as it ensures the well-being of mom and baby. Ayurvedic milk powder may help to reduce the risks and complications associated with pregnancy when associated with normal antenatal care. This new dosage form should undergo extensive preclinical and clinical trials before being introduced to the market.

Several studies confirm the link between sensory properties of foods and consumers’ emotional responses, influencing their food choices. However, few studies have looked at how consumers’ different taster status (non-, medium- and supertasters) influence their emotions when consuming sugar-free food products. This research aims to develop emotional lexicons (using the EmoSensory wheel terms) to describe sugar-free chocolate according to consumers' taster status. A cross-sectional survey design and a non-probability convenience sampling method was used. The study sample consisted out of South African consumers (N = 153). For data collection, each respondent received a milk and dark sugar-free chocolate (two samples) for tasting. An electronic questionnaire was employed to collect quantifiable data after obtaining ethical approval followed by statistical analysis. Results showed that respondents were classified into three taster status groups with almost an equal distribution between non-tasters (38.6%), medium tasters (39.9%) and supertasters (21.5%). Most respondents liked dark chocolate (mean = 4.09) more than milk chocolate (mean = 3.95) based on a 5-point Likert scale. However, more than half of the non-tasters selected positive emotions for milk chocolate, while the medium tasters, chose more positive emotions for dark chocolate. Most of the super tasters (increased sensitivity to bitter taste) indicated the highest selection of negative emotions for dark chocolate. These findings indicated that each taster status requires the development of a distinctive emotional lexicon to be emotionally satisfied by sugar-free products. This confirmed that taste sensitivity varies among consumers and can have a significant impact on their emotions and ultimately their food choices.

Food security is becoming a big problem because of the increase in the ever-growing of the world population which brings about starvation and malnutrition. On the other side, the conventional protein sources and available farmlands are limited. However, edible insects are a sustainable protein source because of requiring less land, water, feed, and also pesticide usage which results in environmental pollution. Therefore, using edible insects could be a promising protein alternative for the baking industry, in particular, cookies, biscuits, and crackers following bread.

In this regard, the commonly used edible insects are cricket, termite, grasshopper, locust, silkworm pupae, and mealworm which are generally used in concentrations between 5-25% based on flour for those bakery goods. According to studies, termites are one of the most used ones by researchers. It has also been revealed that they are more preferred than crickets. In addition, the protein, fat, ash, dietary fiber, amino acid, and also some mineral and vitamin content of those bakery products increased, as expected, whereas carbohydrate content decreased when using edible insects. On the other hand, the thickness values increased and spread ratio values decreased in cookies, while a converse effect has been observed in biscuits. Moreover, drying parameters and drying methods of edible insects could affect not only nutritional quality especially protein digestibility, fatty acid composition, and solubility of minerals, but also volatile composition and odour characteristics, and thus sensory properties, together with different insect species. Therefore, those related conditions should be optimized to be more appealing for consumers. Because, there are still limitations for consumer acceptability, although edible insects have high nutritional value and higher digestibility than plant-based proteins. However, using edible insects is still a promising and valuable resource to enrich bakery products by increasing the nutritional value and health-promoting effects and meet protein shortage.

Coffee processing involves the separation of its different structures considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach, coffee by-products can produce phenolic and caffeine-rich extracts and water-insoluble residues (WIRs) rich in dietary fiber. Consequently, this work aimed to study the flour and the WIR (obtained through a sustainable and optimized aqueous extraction of phenolic compounds) from the main by-product of coffee processing, the coffee cascara, investigating the chemical and functional differences among ingredients obtained from the dry and wet processing methods. Both dry and wet cascaras (in flour and WIR) presented a high dietary fiber content (46–97%), especially outstanding in the WIRs. Soluble dietary fiber was 2.2 to 3.6-fold higher (p < 0.05) in flours than in WIRs. The wet coffee cascara flour exhibited a remarkable antioxidant capacity (2.4 to 4.2-fold higher than the other products), as well as adequate techno-functional and physicochemical properties. All by-products inhibited α-amylase (62–96%) and reduced starch hydrolysis (52–97%), which was associated (r = 0,965, p < 0.05) with the differential total phenolic content found in samples (6.1–40.4 mg gallic acid equivalents per gram). Similarly, coffee cascara-based ingredients showed pancreatic lipase inhibitory properties (54–65%) and reduced the intestinal absorption of cholesterol (50–88%) and bile salts (81–90%) in vitro. In conclusion, both dry and wet coffee cascara exhibit a similar chemical composition and functional properties and could be revalued as new sustainable ingredients (flours and WIRs, and phenolic-rich extracts) following a biorefinery approach. These coffee cascara-based ingredients may exhibit beneficial health properties reducing oxidative stress and glucose and lipid absorption.