Asif Wali

Jiangsu University, School of Food and Biological Engineering, Graduate Student

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Zhang et al-Journal of the Science of Food and Agriculture

BARLEY BRAN, A NOVEL AGRICULTURAL WASTE FOR THE IMPROVED PRODUCTION OF AN EXTRACELLULAR LACCASE FROM A SOIL-INHABITED Penicillium spp

Journal of microbiology, biotechnology and food sciences, 2022

Laccases are useful for bioleaching and removal of phenolics and xenobiotics. They play an import... more Laccases are useful for bioleaching and removal of phenolics and xenobiotics. They play an important role in food, paper, pulp and textile industry. Laccases are very interesting biocatalysts for several industrial applications. The present research work was concerned with the production of an extracellular laccase from Penicillium spp. isolate IIB-11 on barley bran using solid state fermentation (SSF). The enzyme has various industrial applications such as in pulp and paper industry, textile industry, organic synthesis, bioremediation, food industry, pharmaceuticals and nano-biotechnology. Isolation of Penicillium was carried out from soil samples. The highest production (2.94 Ug-1) was observed by Penicillium spp. isolate IIB-11. Different parameters were undertaken for optimization conditions. The highest enzyme activity (36.29 Ug-1) from Penicillium spp. IIB-11 was observed using 50 g barley bran, 75 ml of HCl (0.1 N), pH 1.5, 30°C temperature, 44 h time of incubation and 4 % i...

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A Study on the Shelf Life of Minimally Processed Apple with Edible Coatings

In this experiment the effect of edible coating (ap ricot gum) was used to extend the shelf life ... more In this experiment the effect of edible coating (ap ricot gum) was used to extend the shelf life of app le slices. The edible coating was applied at different concentrations i.e . 0.5, 1, 2 and 3%. Physicochemical characteristic s of edible coated apple slices were analyzed at different time intervals. T he analysis was carried out for 12 days with an int erval of 4 days. Results showed that the treatments and storage intervals ha d significant (p<0.05) effect on both moisture and total soluble solids of apple slices. Moisture content was decreased from 7 8.66% to 73.11% whereas Total Soluble Solids (TSS) were increased from 8 to 10 o Brix during 12 days storage of apple slices.

Structure, rheology, and tribology of date fruit paste procured from different date palm cultivars

Journal of Food Process Engineering, 2021

Date paste is an intermediate food product from date palm fruit containing valuable nutrients hav... more Date paste is an intermediate food product from date palm fruit containing valuable nutrients having a great potential as sugar substitute or filler in various food formulations. The study aimed to investigate the physicochemical, rheological, tribological, structural, and thermal characteristics of date paste prepared from five cultivars of date palm (Aseel, Muzawati, Dhakki, Rabai, and Karbalain). Dynamic rheological analysis demonstrated viscoelastic nature of all samples. The elastic modulus (G′) was higher than viscous modulus (G″) for all samples, indicating gel‐like nature. All samples showed the typical Stribeck tribological curves, wherein the friction coefficient in the boundary regime in Dhakki, Muzawati, and Rabai pastes were higher than Karbalain and Aseel samples. The friction coefficient was reduced at mixed regime, enhancing lubrication by prevention of surface contact. Endothermic peaks were observed for all samples wherein peak temperature ranged between 138.49 and...

Response of cauliflower (Brassica oleracea L. botrytis) cultivars to phosphorus levels

Pure and Applied Biology, 2015

Cauliflower is one of largely produced vegetable in however low per hectare yield is a major prob... more Cauliflower is one of largely produced vegetable in however low per hectare yield is a major problem. While improper and less frequent use of high yielding cultivars may be one reason, inadequate and unbalanced doses of fertilizer may be another important constrains leading towards lower yield of vegetable in Pakistan. So, this experiment was conducted to investigate the response of cauliflower cultivars to phosphorus levels, at Horticulture Farm, University of Agriculture, Peshawar. Randomized Complete Block Design was designed with split plot arrangement having two factors i.e., phosphorus levels (0, 40, 60, 80 kg ha-1) and cauliflower cultivars (Peshawar local, Silver Star, White Diamond, White King), which were repeated thrice. It was found that Cauliflower cultivars and phosphorus levels significantly affected growth and yield parameters. The results revealed that maximum number of leaves plant-1 (25.13), days to curd initiation (104), curd diameter (30.64 cm), curd weight (800 g) and yield ha-1 (27.55 tons) were recorded at phosphorus level of 80 kg P2O5 ha-1 , while lower value for all parameters were observed in control plots. Among cultivars, White King showed maximum number of leaves plant-1 (23), days to curd initiation (104), curd diameter (30 cm), curd weight (793 g) and yield ha-1 (19 tons). As the interaction between phosphorus levels and cauliflower cultivars concerned, most of the growth and flowering attributes of cauliflower performed maximum results when cultivar White King was treated with 80 kg P2O5 ha-1. It was concluded that application of phosphorus @ 80 kg ha-1 and cultivar White King showed maximum results regarding yield, and hence recommended for Peshawar growers.

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Starch-based environment friendly, edible and antimicrobial films reinforced with medicinal plants

Frontiers in Nutrition

In the current study, cornstarch-based antimicrobial and edible films were designed using solutio... more In the current study, cornstarch-based antimicrobial and edible films were designed using solution-casting methods. The medicinal plants (Acontium heterophyllum, Artemisia annua, and Thymus serpyllum) reinforced the gelatinized solution in different concentrations as fillers. The effect of plant extracts on antimicrobial and antioxidant potential, microstructure, barrier, thermal and mechanical properties of cornstarch-based films (SBFs) was investigated using antimicrobial activity, DPPH free radical scavenging values, scanning electron microscopy, X-ray diffraction, water vapor transmission rate, differential scanning calorimetry, and tensile strength. Likewise, it was depicted that the geometric and crystalline structures of medicinal plants’ reinforced films remained the same even after processing. The mechanical tests indicated that the plant extracts effects are associated with reduced elongation, increasing tensile strength, and Young’s modulus. Morphological analysis reveale...

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PRODUCTION OF THE ANTITUMOR L-GLUTAMINASE ENZYME FROM THERMOTOLERANT Streptomyces sp. D214, UNDER SUBMERGED FERMENTATION CONDITIONS

Journal of Experimental Biology and Agricultural Sciences, 2017

L-glutaminase is an amidohydrolase which produced by a variety of microorganisms including bacter... more L-glutaminase is an amidohydrolase which produced by a variety of microorganisms including bacteria, yeast and fungi. In recent years, it widely used as an anticancer drug and as flavor enhancing agent. This study was aimed to production of extracellular L-glutaminase from bacteria. About 20 soil samples were collected and out of 40 pure bacterial cultures, the isolate RK9 was the most active in L-glutaminase production in solid and broth media containing L-glutamine as the carbon and nitrogen sources. Lglutaminase producing isolate was identified as Streptomyces sp. D214 by using morphological, physiological and molecular characters. Further, it was reported that maximum enzyme production occurred by using minimal medium containing L-glutamine at pH7 and incubation temperature 45°C after 5 days of growth at 120 rpm. Addition of 3% NaCl enhanced enzyme production. The enzyme was collected and purified by using column chromatography. The purified enzyme showed excellent antitumor activity against the tumor cell line MCF-7 with IC50 of 10µg/ml. In conclusion, saline soil is a good source of bacteria especially genus Streptomyces that produce salt tolerant L-glutaminase, the antitumor agent with more activity and less toxicity.

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Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups

Ultrasonics Sonochemistry

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Journal of Food Processing and Preservation

A new continuous system of enzymatic hydrolysis coupled with membrane separation for isolation of peptides with angiotensin I converting enzyme inhibitory capacity from defatted corn germ protein

Food & Function

Production of peptides with Angiotensin I converting enzyme (ACE)-inhibitory capacity from ultras... more

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Journal of Chemistry

The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-con... more The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and ...

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Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual-frequency ultrasound pretreatment

International Journal of Food Science & Technology

Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Food Science & Nutrition

Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes

International Journal of Food Engineering

The drying of sweet potatoes not only helps to prolong its storage life but the dried form report... more The drying of sweet potatoes not only helps to prolong its storage life but the dried form reportedly enriched with high bioactive compounds than regular sweet potatoes. The study aims to investigate the influence of dual-frequency ultrasound pretreatments (40 and 60 kHz) at two different hot air drying temperatures (70 °C and 80 °C) on quality of dried product. Ultrasound pretreatment at 40 kHz with 70 °C maintained the phytochemical compounds in the dried sweet potatoes. Ellagic acid and chlorogenic acid were found as predominant phenolic acids using HPLC analysis, while identification of two new bioactive compounds quercetin-3-rhamnoside and quercetin 3-β-D-glucoside were the novel finding of the current study. A short new band appeared in FTIR in all treatments from 2164 to 2041 cm−1 which refers to C = C alkenes functional group. The multivariate analysis showed a great influence of USH3 and USH1 with a positive relationship with most of bioactive compounds.

Effect of multi-frequency counter-current S type ultrasound pretreatment on the defatted corn germ protein: enzymatic hydrolysis, ACE inhibitory activity and structural characterization

Food & Function

In this work, defatted corn germ protein (DCGP) was pretreated with single frequency ultrasound 2... more

Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes

Journal of Food Process Engineering

Different ultrasound frequencies as pretreatments with different infrared drying temperatures wer... more Different ultrasound frequencies as pretreatments with different infrared drying temperatures were tested for drying of sweet potatoes to study the drying kinetics, mathematical modeling, energy activation, and thermodynamic properties of dried sweet potatoes. The treated samples showed a significant reduction in drying time by 110 to 60 min as compared to the control ones. Hii model, Page model, and Silva models found satisfactorily described the drying kinetics among 13 different tested mathematical models. The effective diffusion varied from 1.01 × 10−06 to 9.21 × 10−06, while the lowest activation energy recorded as 24.69 kJ/mol in samples pretreated with 40 kHz. The enthalpy and Gibbs free energy decreased with the increase in drying temperature while entropy decreased and obtained as negative during drying. In addition, the moderate ultrasound frequency of 40 kHz positively and significantly (p &lt; 0.05) influenced the surface color, enzyme inactivation, enzymatic browning, and microstructure of dried sweet potatoes.

Daily date vinegar consumption improves hyperlipidemia, β-carotenoid and inflammatory biomarkers in mildly hypercholesterolemic adults

Journal of Herbal Medicine

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Journal of Food Biochemistry

The study aims to determine drying of sweet potatoes using multifrequency ultrasound (US) pretrea... more The study aims to determine drying of sweet potatoes using multifrequency ultrasound (US) pretreatments (20, 40, and 60 kHz) at three different infrared (IR) drying temperatures (60, 70, and 80°C) and evaluate the phytochemical and textural quality of the dried product. Drying time was significantly decreased in moderate US frequency (40 kHz) at 70°C with the increasing drying temperature. Comparing to the fresh samples, the dried samples showed the highest amount of phytochemical contents. The antioxidant activity of the samples increased especially at 60 kHz and 80°C, while US‐IR treatments shown a positive impact on total carotenoids contents and β‐carotene. For phenolic compounds, Ellagic acid and Rutin were quantified in higher amount while Quercetin‐3‐rhamnoside and Quercetin 3‐β‐D‐glucoside were two new compounds identified for the first time in sweet potatoes. FTIR spectra showed the successful synthesis of OH group and phenolics in samples treated with the US at 20 kHz.

Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

Journal of Food Biochemistry

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Journal of Food Biochemistry

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