ICSFNS-2023

1st INTERNATIONAL CONFERENCE ON SUSTAINABLE

APPROACHES IN FOOD & NUTRITION SYSTEMS
February 20-21, 2023

ABSTRACT: BOOK

Institute of Food Science and Technology

Khwaja Fareed University of Engineering and Information
Technology,
Rahim Yar Khan, Pakistan.

2
 PREFACE
Distinguished Participants,

It is a great privilege for us to present the proceedings of the “1st International Conference
on Sustainable Approaches in Food & Nutrition Systems (ICSFNS-2023)” to the
authors and delegates of the event. We hope that you will find it useful, exciting and inspiring.

ICSFNS-2023 aims to provide a platform for discussing the issues, challenges, opportunities and
findings of Food & Nutrition systems. The ever-changing scope and rapid development of new
problems and questions result in the real need for sharing brilliant ideas and stimulating good
awareness of this important research field. We promise to produce a bright picture and
charming landscape for Food Science & Nutrition, while the support received and the
enthusiasm witnessed have truly exceeded our expectations. Therefore, on the day of
completion of this journey, we hope to be delighted with a high level of satisfaction and
aspiration.

Let us wish that all the participants of ICSFNS-2023 will have a wonderful and fruitful time at
the conference and that our overseas guests will enjoy their sojourn in Rahimyar Khan in this
beautiful February.

The responsibility for opinions expressed in articles, studies and other contributions in this
publication rests solely with their authors. In addition, ICSFNS does not endorse the opinions of
the authors expressed in this publication.

3
 MESSAGE BY WORTHY VICE CHANCELLOR
Prof. Dr. Suleman Tahir Worthy Vice Chancellor KFUEIT-RYK
has proved his vision for creating a pleasant and meritorious
culture for ethical grooming of students and employees since
he joined Khwaja Fareed University of Engineering and
Information Technology (KFUEIT), Rahim Yar Khan. In a short
span of his Vice-chancellorship, KFUEIT achieved numerous
milestones particularly the university’s international ranking
with his visionary steps as per international standards, mainly focusing on United Nation’s
sustainable development goals (SDG’s). Resultantly, students of Southern Punjab are keen
interested to choose KFUEIT as their first preference for higher education.

For a University, the local industry assumes to play an instrumental role for mutual commercial
benefits of research and entrepreneurship and KFUEIT-RYK is the university to sign various
MoUs, build research centers and provide research opportunities. Regarding International
Conference on 1ST INTERNATIONAL CONFERENCE ON SUSTAINABLE APPROACHES IN FOOD &
NUTRITION SYSTEMS (ICSFNS-2023). Worthy Vice Chancellor is very clear and keen to provide
a platform to the scientists, researchers and all thought-provoking stakeholders. ICSFNS-2023
is planned aligned with the sustainable development goals and Institute of Food Science and
Technology is eager to gather all the stakeholders, industry and academia, on one platform. I
wish all the distinguished, scientists and researchers will share their ideas and knowledge to
improve the existing food and nutrition systems particularly in southern Punjab and generally
worldwide. I wish, Institute of Food Science and Technology for successful ICSFNS-2023.

4
 ADDITIONAL DIRECTOR’S MESSAGE
I welcome all esteemed participants to the 1st International
Conference on 1ST INTERNATIONAL CONFERENCE ON
SUSTAINABLE APPROACHES IN FOOD & NUTRITION SYSTEMS
(ICSFNS-2023). This conference is rushed to the breach, to
selflessly fill in the gap between industry and academia. It
allows us, who are on the front lines of this impending doom,
to regroup, exchange ideas, and be exposed to cutting-edge
research. Pakistan is facing huge economic consequences that have threatened us which we
had never encountered before in this context, the role and responsibility of food technologists
and nutritionists are very challenging regarding feeding their future generation.

This two-day conference during 20-21 February, 2023, will deliver invaluable insights and
exchange high-level constructive knowledge among international and national professionals,
researchers, and stakeholders specifically designed to address sustainable development goals
in developing countries. This conference theme centers under the umbrella of food and
nutrition systems including global nutritional challenges, food regulatory scenarios, food
security, food fortification and value addition in food to make it functional and nutraceutical
with various food processing techniques and emerging trends to address the present need for
society and impact of climate changes on food systems, and future trends to mitigate its
prevailing deficiencies and disorders. The outcome of expert discussions of all participants is
going to be “Feeding the Future by Sustainable Food & Nutrition.” I hope this will open new
avenues among academic and industrial experts to gain valuable information on a broad range
of issues at local, national and international levels.

We hope all the participants will be able to benefit from the conference as it will be packaged
with insightful and inspiring information. I hope to pave the way to a brighter future with bold
and novel solutions to achieve sustainable development goals with the collaboration and
support of all attendants and with the spirit of partnership and working together. I wish you all
an edifying and transformative stay at the Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan.

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 DECLARATION
Original material in this book of abstracts may be reproduced with the permission of the
publisher, provided that (1) the material is not reproduced for sale or profitable gain, (2) the
author is informed, and (3) the material is prominently identified as coming from the ICSFNS-
2023: 1ST INTERNATIONAL CONFERENCE ON SUSTAINABLE APPROACHES IN FOOD &
NUTRITION SYSTEMS “THE BOOK OF ABSTRACTS.”

The authors are responsible for the contents of their abstracts and warrant that their abstracts
are original, have not been previously published, and have not been simultaneously submitted
elsewhere. The views expressed in the abstracts in this publication are those of the individual
authors and are not necessarily shared by the editors or the reviewers.

6
 BRIEF DETAILS OF THE INTERNATIONAL SPEAKERS
Sr. No Authors Designation/Affiliation Title Page No.

Department of Animal, Bio preservation: The Future

Veterinary and Food Sciences, of Natural Antimicrobials
ICSFNS-
Gülhan Ünlü University of Idaho, Adjunct 31
2023-01
Faculty, School of Food Science,
Washington State University

Department of Chemical and Sustainability in Plant Protein

ICSFNS-
Shushil Dhital Biological Engineering, Monash Processing 32
2023-02
University, Clayton, VIC 3800,
Australia

Food Technology Department, Effect of Sono

ICSFNS- Faculty of Agriculture,13736, Pretexturization on
2023-03 Ibrahim Khalifa Moshtohor, Benha University, Βeta-Lactoglobulin 33
Egypt Anthocyanins Energy
Appetizers

Department of Applied Protective Effect of

ICSFNS- Bioscience, College of Life and Glucosinolates And
Muthu
2023-04 Environmental Sciences, Isothiocyanates From 34
Thiruvengadam
Konkuk University, Seoul 05029, Cruciferous Vegetables on
South Korea Cancer

ICSFNS- Walid Ali Saudi Food and Drug Authority Ensuring Food Safety at A
35
2023-05 Aljarbou (SFDA), Riyadh, Saudi Arabia Country Level

Study the Effect of Ultra-

South China University of Sonication and Flow Vortex
ICSFNS- Fluidic Treatments on
2023-06 Abdul Rahaman Technology, Guangzhou, China 36
Physicochemical
Characteristics of Soy Protein
Isolates
Development of Enzymolysis
Associate Professor, College of and Microwave-Assisted
Science and Engineering, Enzymolysis Techniques to
ICSFNS-
Shan He Flinders University, Australia Assess the Oil-Reducing 37
2023-07
Capabilities Of Kombucha
Cellulose

7
 Department of Food Science & Polymeric Nanomaterials For
ICSFNS-
Karna Biotech, Sejong University, Strategic Applications In
2023-08 38
Ramachandraiah Seoul 05006, Republic of Korea Food Value Chains

Department of Food Novel Packaging

ICSFNS- Engineering, Kastamonu Technologies and Healthy
2023-09 Senem Yetgin 39
University, Faculty of Food Choice
Engineering and Architecture,
Turkey
Immobilization of Animal
ICSFNS- Liver Esterase with
School of Tourism and Cuisine,
2023-10 Electrospun Pullulan
Songnan Li Yangzhou University, Yangzhou 40
Nanofiber and Its Application
225127, China
in The Detection of Carbaryl

ICSFNS- Biodegradable Gelatin/ Zein

2023-11 Senior Researcher, Jiangnan Composite Film with
Shabbir Ahamad 41
University, Wuxi, China Functional Properties for
Perishable Food

Polyphenols and Pectin

Enriched Golden Kiwifruit
College of Food Engineering and (ActinidiaChinensis)Alleviates
ICSFNS-12 Nutritional Science, Shaanxi High Fructose-Induced
Aamina Alim Normal University, China Glucolipid Disorders and 42
Hepatic Oxidative Damage in
Rats: In Association With
Improvement of Fatty Acids
Metabolism
Department of Food Processing Impact of Soaking and
and Preservation, Hajee Cooking Treatments on The
ICSFNS- Md. Kawser Mohammad Danesh Science Physicochemical and
2023-13 43
Alam Kanan and Technology University, Antioxidant Properties of
Dinajpur, Bangladesh Parboiled And Non-Parboiled
Rice (Oryza Sativa L.)
School of Food Science and Influence of Germination on
Engineering Jiangnan Bread-Making Behaviors,
ICSFNS- Waleed Ahmed University, Wuxi, China Functional and Shelf-Life
2023-14 44
Yahia Al-Ansi Properties, and Overall
Quality of Highland Barley
Bread

8
ICSFNS- Institute of Food Safety, Point-Of-Care Testing
2023-15 Imran detection and control, Jiangnan Aptasensor: The Next-
45
Mahmood Khan University, Wuxi, 214122, China Generation Food Safety and
Detection Tools
College of Food and Biological The Effect of Lactic Acid
ICSFNS-
Engineering, Jiangsu University, Bacteria and Co-Culture on
2023-16 Sanabil 46
Zhenjiang, China Structural, Rheological and
Textural Profile of Corn
Dough
School of Food and Biological Characterization Of L-Fucose
ICSFNS- Engineering Jiangsu University Isomerase from Paenibacillus
2023-17 Muhammad Zhenjiang 212013, Jiangsu, Rhizosphaerae For the
47
Waheed Iqbal China. Production Of L-Fuculose
From Hydrolyzed Fucoidan

Activation and Inactivation

Institute of Food Science, Mechanism of
ICSFNS-
Cornell University, Ithaca, NY Oxidoreductase Enzymes in
2023-19
Aamir Iqbal 14853, USA Fruit and Vegetable Juices 48
During Thermal and Non-
Thermal Processing
Technologies

Department of Food Science Use of Natural Hydrocolloids

ICSFNS-
Shahzad Hussain and Nutrition, King Saud as Starch Modifying Agents 49
2023-20
University, Riyadh 11451, Saudi
Arabia
Dipartimento di Agricoltura, Incorporation of Ginger
Muhammad Alimentazione e Ambiente Glycerol Extract into Coating
ICSFNS-
Nouman (Di3A), University of Catania, Formulation to Improve the 50
2023-21
Shaukat Italy Oxidative Stability of Walnut
Kernels

ICSFNS- Mehak Fatima Department of Food Nova Food Classification: A

2023-18 Technology, Safety and Health Critical Perspective of Food 66
Ghent University, Belgium. Science and Food Nutrition

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 TABLE OF CONTENTS
ICSFNS-2023-01 ........................................................................................................................................ 31
BIO-PRESERVATION: THE FUTURE OF NATURAL ANTIMICROBIALS ......................................................... 31
Gülhan Ünlü, Ph.D. ................................................................................................................................................... 31
Department of Animal, Veterinary and Food Sciences, University of Idaho ............................................................. 31
Adjunct Faculty, School of Food Science, Washington State University ................................................................... 31
ICSFNS-2023-02 ........................................................................................................................................ 32
SUSTAINABILITY IN PLANT PROTEIN PROCESSING ................................................................................... 32
Dr. Shushil Dhital* .................................................................................................................................................... 32
Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia ................. 32
ICSFNS-2023-03 ........................................................................................................................................ 33
EFFECT OF SONO-PRE-TEXTURIZATION ON Β LACTOGLOBULIN ANTHOCYANINS ENERGY APPETIZERS. 33
Dr. Ibrahim Khalifa* ................................................................................................................................................. 33
Food Technology Department, Faculty of Agriculture,13736, Moshtohor, Benha University, Egypt ....................... 33
ICSFNS-2023-04 ........................................................................................................................................ 34
PROTECTIVE EFFECT OF GLUCOSINOLATES AND ISOTHIOCYANATES FROM CRUCIFEROUS VEGETABLES
ON CANCER .............................................................................................................................................. 34
Prof. Dr. Muthu Thiruvengadam* ............................................................................................................................ 34
Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 05029,
South Korea .............................................................................................................................................................. 34
ICSFNS-2023-05 ........................................................................................................................................ 35
ENSURING FOOD SAFETY AT A COUNTRY LEVEL ...................................................................................... 35
Walid Ali Aljarbou*................................................................................................................................................... 35
Saudi Food and Drug Authority (Sfda), Riyadh, Saudi Arabia ................................................................................... 35
Correspondence: [email protected] .................................................................................................... 35
ICSFNS-2023-06 ........................................................................................................................................ 36
STUDY THE EFFECT OF ULTRA-SONICATION AND FLOW VORTEX FLUIDIC TREATMENTS ON
PHYSICOCHEMICAL CHARACTERISTICS OF SOY PROTEIN ISOLATES......................................................... 36
Abdul Rahaman1, M. Adil Farooq2 ............................................................................................................................ 36
1
South China University of Technology, Guangzhou, China...................................................................................... 36
2
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,
Rahimyar Khan ......................................................................................................................................................... 36
ICSFNS-2023-07 ........................................................................................................................................ 37

10
DEVELOPMENT OF ENZYMOLYSIS AND MICROWAVE-ASSISTED ENZYMOLYSIS TECHNIQUES TO ASSESS
THE OIL-REDUCING CAPABILITIES OF KOMBUCHA CELLULOSE ............................................................... 37
Shan He .................................................................................................................................................................... 37
Associate Professor, College of Science and Engineering, Flinders University, Australia.......................................... 37
Correspondence: [email protected] ............................................................................................................ 37
ICSFNS-2023-08 ........................................................................................................................................ 38
POLYMERIC NANOMATERIALS FOR STRATEGIC APPLICATIONS IN FOOD VALUE CHAINS ....................... 38
Prof. Dr. Karna Ramachandraiah .............................................................................................................................. 38
Department of Food Science & Biotech, Sejong University, Seoul 05006, ................................................................ 38
Republic of Korea ..................................................................................................................................................... 38
ICSFNS-2023-09 ........................................................................................................................................ 39
NOVEL PACKAGING TECHNOLOGIES AND HEALTHY FOOD CHOICE ......................................................... 39
Senem Yetgin ........................................................................................................................................................... 39
Department Of Food Engineering, Kastamonu University, Faculty Of Engineering And Architecture, Turkey ......... 39
ICSFNS-2023-10 ........................................................................................................................................ 40
IMMOBILIZATION OF ANIMAL LIVER ESTERASE WITH ELECTROSPUN PULLULAN NANOFIBER AND ITS
APPLICATION IN THE DETECTION OF CARBARYL ...................................................................................... 40
Jun Wang 1, Yaming Yuan1, Songnan Li 2* ................................................................................................................. 40
1
School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China ..................................................... 40
2
Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China,
Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu,
China ........................................................................................................................................................................ 40
ICSFNS-2023-11 ........................................................................................................................................ 41
BIODEGRADABLE GELATIN/ZEIN COMPOSITE FILM WITH FUNCTIONAL PROPERTIES FOR PERISHABLE
FOOD ........................................................................................................................................................ 41
Shabbir Ahamad ....................................................................................................................................................... 41
Senior Researcher, Jiangnan University, Wuxi, China ............................................................................................... 41
ICSFNS-2023-12 ........................................................................................................................................ 42
POLYPHENOLS AND PECTIN ENRICHED GOLDEN KIWIFRUIT (ACTINIDIA CHINENSIS) ALLEVIATES HIGH
FRUCTOSE-INDUCED GLUCOLIPID DISORDERS AND HEPATIC OXIDATIVE DAMAGE IN RATS: IN
ASSOCIATION WITH IMPROVEMENT OF FATTY ACIDS METABOLISM ..................................................... 42
Aamina Alim* ........................................................................................................................................................... 42
1
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for
Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and
Nutritional Science, Shaanxi Normal University, China ............................................................................................ 42
ICSFNS-2023-13 ........................................................................................................................................ 43
11
IMPACT OF SOAKING AND COOKING TREATMENTS ON THE PHYSICOCHEMICAL AND ANTIOXIDANT
PROPERTIES OF PARBOILED AND NON-PARBOILED RICE (ORYZA SATIVA L.) .......................................... 43
Md. Kawser Alam Kanan and Maruf Ahmed1* ......................................................................................................... 43
1 Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University,
Dinajpur, Bangladesh ............................................................................................................................................... 43
ICSFNS-2023-14 ........................................................................................................................................ 44
INFLUENCE OF GERMINATION ON BREAD-MAKING BEHAVIORS, FUNCTIONAL AND SHELF-LIFE
PROPERTIES, AND OVERALL QUALITY OF HIGHLAND BARLEY BREAD...................................................... 44
Waleed Ahmed Yahia Al-Ansi ................................................................................................................................... 44
School of Food Science and Engineering Jiangnan University, Wuxi, China ............................................................. 44
ICSFNS-2023-15 ........................................................................................................................................ 45
POINT-OF-CARE TESTING APTASENSOR: THE NEXT-GENERATION FOOD SAFETY AND DETECTION TOOLS
.................................................................................................................................................................. 45
Dr. Imran Mahmood Khan ....................................................................................................................................... 45
Institute of Food Safety, detection and control, Jiangnan University, Wuxi, 214122, China .................................... 45
ICSFNS-2023-16 ........................................................................................................................................ 46
THE EFFECT OF LACTIC ACID BACTERIA AND CO-CULTURE ON STRUCTURAL, RHEOLOGICAL AND
TEXTURAL PROFILE OF CORN DOUGH...................................................................................................... 46
Sanabil1,2*, Yongkun Ma1* ....................................................................................................................................... 46
1
College of Food and Biological Engineering, Jiangsu University, Zhenjiang, China................................................. 46
2
Department of Food science and Technology, Unversity of Central Punjab Correspondence:
[email protected] .......................................................................................................................................... 46
ICSFNS-2023-17 ........................................................................................................................................ 47
CHARACTERIZATION OF L-FUCOSE ISOMERASE FROM PAENIBACILLUS RHIZOSPHAERAE FOR THE
PRODUCTION OF L-FUCULOSE FROM HYDROLYZED FUCOIDAN ............................................................. 47
Muhammad Waheed Iqbal1*, Tahreem Riaz1, Shahid Mahmood1, Xianghui Qi 1, Wanmeng Mu2, Wenli Zhang2 . 47
1
School of Food and Biological Engineering Jiangsu University Zhenjiang 212013, Jiangsu, China ........................ 47
2
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China ........ 47
ICSFNS-2023-18 ........................................................................................................................................ 48
ACTIVATION AND INACTIVATION MECHANISM OF OXIDOREDUCTASE ENZYMES IN FRUIT AND
VEGETABLE JUICES DURING THERMAL AND NON-THERMAL PROCESSING TECHNOLOGIES ................... 48
Aamir Iqbal1, Ayesha Murtaza2 ................................................................................................................................ 48
1
Institute of Food Science, Cornell University, Ithaca, NY 14853, USA ..................................................................... 48
2
Department of Food science and Technology, University of Central Punjab, Pakistan ........................................... 48
ICSFNS-2023-19 ........................................................................................................................................ 49

12
USE OF NATURAL HYDROCOLLOIDS AS STARCH MODIFYING AGENTS .................................................... 49
Shahzad Hussain*, Abdellatif A. Mohamed and Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo
Qasem ...................................................................................................................................................................... 49
Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia ............................. 49
ICSFNS-2023-20 ........................................................................................................................................ 50
INCORPORATION OF GINGER GLYCEROL EXTRACT INTO COATING FORMULATION TO IMPROVE THE
OXIDATIVE STABILITY OF WALNUT KERNELS ........................................................................................... 50
Muhammad Nouman Shaukat and Biagio Fallico .................................................................................................... 50
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Italy .................................. 50
ICSFNS-2023-21 ........................................................................................................................................ 51
ROLE OF FOOD SCIENCE & TECHNOLOGY AND NUTRITION IN PAKISTAN: AN IMPERATIVE APPROACH FOR
FUTURE NEEDS ......................................................................................................................................... 51
Tahir Zahoor, Shazia Zahra, Saima Batool and Zainab Akbar ................................................................................... 51
ICSFNS-2023-22 ........................................................................................................................................ 52
CLIMATE CHANGE AND FOOD SECURITY IN PAKISTAN- AN EMERGING CHALLENGE .............................. 52
Prof. Dr. Saeed Akhtar .............................................................................................................................................. 52
ICSFNS-2023-23 ........................................................................................................................................ 53
RECENT TRENDS IN FOOD SCIENCE AND TECHNOLOGY FOR SAFEGUARDING FOOD SECURITY FOR THE
WORLD POPULATION ............................................................................................................................... 53
Imran Pasha*, Farah Ahmad, Ali Raza, Muhammad Subtain ................................................................................... 53
ICSFNS-2023-24 ........................................................................................................................................ 54
LOOSE OIL: A HURDLE IN IMPLEMENTING EDIBLE OIL FORTIFICATION AS A UNIVERSAL AND PRO-POOR
PUBLIC HEALTH NUTRITION INTERVENTION............................................................................................ 54
Prof. Dr. Muhammad Umair Arshad ........................................................................................................................ 54
Chairman, Food Science Government College University Faisalabad ....................................................................... 54
ICSFNS-2023-25 ........................................................................................................................................ 55
BACTERIAL PEPTIDES WITH ANTIMICROBIAL POTENTIAL: AN INNOVATIVE SUBSTITUTE FOR FOOD
PRESERVATION ......................................................................................................................................... 55
Mian Anjum Murtaza ............................................................................................................................................... 55
ICSFNS-2023-26 ........................................................................................................................................ 56
APPROACHES OF PRODUCING AND IDENTIFYING HALAL CHEESE: FROM FARM TO TABLE .................... 56
Aysha Sameen .......................................................................................................................................................... 56
ICSFNS-2023-27 ........................................................................................................................................ 57
GREEN EXTRACTION OF NATURAL CONSTITUENTS; CONCEPT AND APPLICATIONS................................ 57

13
Muhammad Issa Khan* and Raakia Anam Saeed .................................................................................................... 57
ICSFNS-2023-28 ........................................................................................................................................ 58
CAPACITY BUILDING OF DAIRY FARMERS AND INDUSTRY STAKEHOLDERS ON MILK VALUE CHAIN....... 58
Dr. Muhammad Junaid ............................................................................................................................................. 58
ICSFNS-2023-29 ........................................................................................................................................ 59
HEALTHY LIFE STYLE ................................................................................................................................. 59
Muhammad Awais ................................................................................................................................................... 59
Population welfare Department, Government of Punjab, Pakistan ......................................................................... 59
ICSFNS-2023-30 ........................................................................................................................................ 60
EMERGING PROSPECTS OF RESEARCH IN BIOACTIVE RICH FOODS ......................................................... 60
Shahzad Ali Shahid Chatha ....................................................................................................................................... 60
ICSFNS-2023-31 ........................................................................................................................................ 61
HEALTHY LIFESTYLE AND SUPER FOODS .................................................................................................. 61
Prof. Dr. Shahazad Maqsood Basra .......................................................................................................................... 61
ICSFNS-2023-32 ........................................................................................................................................ 62
TEXTURIZED VEGETABLE PROTEINS AS MEAT ANALOGUE; A WAY FORWARD FOR FOOD SECURITY ..... 62
Dr. Iahtisham-Ul-Haq Kauser .................................................................................................................................... 62
ICSFNS-2023-33 ........................................................................................................................................ 63
FORMULATION AND NUTRITIONAL CHARACTERIZATION OF MUSTARD AND SESAME OILSEED CAKE
EXTRACTS-BASED FUNCTIONAL DRINK .................................................................................................... 63
Ifrah Usman, Ali Imran*, Muhamad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Saima Sana ...................... 63
ICSFNS-2023-34 ........................................................................................................................................ 64
EFFECT OF ALOE VERA GEL-BASED EDIBLE COATING ON MICROBIOLOGICAL SAFETY AND QUALITY OF
TOMATO ................................................................................................................................................... 64
Nida Firdous a,b,i*,Moazzam Rafiq Khana,Masood Sadiq Butta, Maratab Ali c,d, Muhammad Asim Shabbira, Ahmad
Dina , Abid Hussaine , Azhari Siddeegf and Muhammad Faisal Manzoor g,h .............................................................. 64
ICSFNS-2023-35 ........................................................................................................................................ 65
DEVELOPMENT OF MALTODEXTRIN-ALGINATE-PEA PROTEIN ISOLATE BASED ENCAPSULATION SYSTEM
TO IMPROVE SURVIVAL OF PROBIOTICS IN SIMULATED GASTROINTESTINAL CONDITIONS ................... 65
Iqra Yasmin1, Muhammad Saeed2, Wahab Ali Khan3, Muhammad Azam2 .............................................................. 65
ICSFNS-2023-36 ........................................................................................................................................ 66
ICSFNS-2023-37 ........................................................................................................................................ 67
PREPARATION AND CHARACTERIZATION OF FRUIT LEATHER FROM PEACH AND JUJUBE ...................... 67

14
Amna Akhtar 1, Muhammad Inam-ur-Raheem 1, Muhammad Hamdan Rashid 1, Muhammad Shoaib Fayyaz 2, Arashi
Shahid 1, Sadia Kafeel 1 and Muhammad Saad Akram 1 ............................................................................................ 67
ICSFNS-2023-38 ........................................................................................................................................ 68
PREPARATION OF FUDGE INCORPORATED WITH CORIANDER SEEDS AS FUNCTIONAL INGREDIENT AND
DETERMINING ITS POTENTIAL AS ANTI-INFLAMMATORY AND ANTI-DIABETIC BIOMARKERS ................ 68
Dr. Madiha Rohi*, Kaynat Malik............................................................................................................................... 68
ICSFNS-2023-39 ........................................................................................................................................ 69
OSMOTIC DEHYDRATION FOR VALUE ADDITION OF FRUITS ................................................................... 69
Andleeb Zahra*1, Tahira Batool Qaisrani*1, Hassan Aziz 2, Abdul Manan2 .............................................................. 69
1 Department of Agri. Engineering and Technology, Ghazi University, Dera Ghazi Khan ........................................ 69
2 Department of Horticultural Sciences, Ghazi University, Dera Ghazi Khan ........................................................... 69
ICSFNS-2023-40 ........................................................................................................................................ 70
ASSESSING THE IMPACT OF DIETARY HABITS ON POLYCYSTIC OVARY SYNDROME DEVELOPMENT IN
ADOLESCENT GIRLS .................................................................................................................................. 70
Muhammad Mudassir Rasheed*, Imran Pasha, Mubeen ......................................................................................... 70
ICSFNS-2023-41 ........................................................................................................................................ 71
Influence of elevated temperatures upon different crop development and yield associated aspects in
Solanum lycopersicum L........................................................................................................................... 71
Muhammad Yasir Saleem1, Amir Shakeel2, Ayesha Siddiqa3 ................................................................................... 71
ICSFNS-2023-42 ........................................................................................................................................ 72
EXPLORING THE ROLE OF PROCESSING CONDITIONS AND STORAGE TEMPERATURES ON THE QUALITY
CHARACTERISTICS OF TOMATO PULP ...................................................................................................... 72
M. Shoaib Fayyaz1,2, M. Inam-ur-Raheem1, Hamdan Rashid1, Syed Junaid-ur-Rehman2, M. Adil Farooq2 .............. 72
ICSFNS-2023-43 ........................................................................................................................................ 73
DESIGNING NUTRACEUTICALS FOR THE MANAGEMENT OF CANCER ..................................................... 73
Aliza Batool*, Umar Farooq, Afshan Shafi, Naqi Abbas, Zahid Rafiq ....................................................................... 73
ICSFNS-2023-44 ........................................................................................................................................ 74
ROLE OF NON-THERMAL FOOD PROCESSING TECHNIQUES IN ASSURING FOOD SAFETY AND QUALITY
MANAGEMENT......................................................................................................................................... 74
Aijaz Hussain Soomro ............................................................................................................................................... 74
ICSFNS-2023-45 ........................................................................................................................................ 75
ROLE OF READY-TO-USE THERAPEUTIC FOODS TO MITIGATE MALNUTRITION ...................................... 75
IN PREGNANT WOMEN ............................................................................................................................ 75
Hafiz Muhammad Junaid Saqib*1, Muhammad Issa Khan1, Mian Kamran Sharif1, Muhammad Armghan Khalid3,
Kamran Ashraf2, Obaid ul Hassan2, Ahmed Mujtaba2 .............................................................................................. 75

15
ICSFNS-2023-46 ........................................................................................................................................ 76
NATURAL FLORA OF SOUTHERN PUNJAB: NUTRACEUTICAL POTENTIAL FOR DISEASES MANAGEMENT
.................................................................................................................................................................. 76
ICSFNS-2023-47 ........................................................................................................................................ 77
A SYSTEMATIC REVIEW ON SWEET POTATO (LPOMOEA BATATAS):AS A TREATMENT OF DIABETES
MELITUS ................................................................................................................................................... 77
Muhammad Mudassir Rasheed*, Imran Pasha, Mubeen ......................................................................................... 77
ICSFNS-2023-48 ........................................................................................................................................ 78
POSITIVE EFFECTS OF DIFFERENT INNOVATION IN FOOD PROCESSING AND PRODUCTION................... 78
Zoha Zahid, Ayesha Shams Awan ............................................................................................................................. 78
ICSFNS-2023-49 ........................................................................................................................................ 79
HYPOGLYCEMIC AND ANTIOXIDANT POTENTIAL OF JAMUN (SYZYGIUM CUMINI)................................. 79
Misbah Sharif1, Ambreen Naz1, Umar Farooq1, Kashif Razzaq2, Nighat Raza1, Ushna Momal1, Bushra Iram Fatima1,
Ali Hamza1, Hammad Naeem1, Samra Naseem3, Ghulam Murtaza4 ........................................................................ 79
ICSFNS-2023-50 ........................................................................................................................................ 80
RECENT TRENDS IN FOOD PACKAGING INCLUDING INTELLIGENT AND ACTIVE PACKAGING, BENEFICIAL
EFFECTS FOR INDUSTRIES ........................................................................................................................ 80
Ayesha Shams Awan, Zoha Zahid ............................................................................................................................. 80
ICSFNS-2023-51 ........................................................................................................................................ 81
THERAPEUTIC EFFECT OF PHYTOCHEMICALS ON CARDIOVASCULAR DISEASES...................................... 81
Arifa Mohsin 1, Hafiz Muhammad Junaid Saqib* 2,Tooba Tariq 1, Noor Ul Ain 1, Maieda Shahbaz 1, Sania Saher 1,
Areeba Yaqoob 1 ....................................................................................................................................................... 81
ICSFNS-2023-52 ........................................................................................................................................ 82
HEMP (Cannabis sativa L.); AS FORTIFYING COMPONENT IN FOOD PRODUCTION ................................. 82
Hadia Zia*, Rai Muhammad Amir, Muhammad Tauseef Azam ............................................................................... 82
ICSFNS-2023-53 ........................................................................................................................................ 83
APPLICATION OF GRAPHENE NANO PARTICLE TO CLARIFY FLOOD WATER ............................................ 83
Samreen Ahsan*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Ayesha Siddiqa ...................................... 83
ICSFNS-2023-54 ........................................................................................................................................ 84
FOOD SECURITY AND HUNGER ................................................................................................................ 84
Dr Tahseen Fatima Miano ........................................................................................................................................ 84
ICSFNS-2023-55 ........................................................................................................................................ 85
VALORIZATION OF AGRO-FOOD WASTE IN FOOD PROCESSING INDUSTRIES: RECENT CHALLENGES AND
FUTURE TRENDS ....................................................................................................................................... 85

16
Ayesha Siddiqa, Dr Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Kanza Saeed, Humna
Khan, Yasir Saleem ................................................................................................................................................... 85
ICSFNS-2023-56 ........................................................................................................................................ 86
DEVELOPMENT OF BAKED PRODUCTS SUPPLEMENTED WITH WATERMELON SEED POWDER AS FAT
REPLACER ................................................................................................................................................. 86
Zubaida Awar, Ayesha Saleem, Adil Farooq, Atif Liaqat, Aaqib Saeed ..................................................................... 86
ICSFNS-2023-57 ........................................................................................................................................ 87
NOVEL FOOD PROCESSING AND PACKAGING TECHNOLOGIES ................................................................ 87
Summaia Fordos*, Imran Pasha, Muhammad Kashif Iqbal Khan, Muhammad Subtain, Muhammad Gulzar, Ali Iqbal,
Husnain Rasheed ...................................................................................................................................................... 87
ICSFNS-2023-58 ........................................................................................................................................ 88
DESIGNING NUTRACEUTICALS FOR THE MANAGEMENT OF CANCER ..................................................... 88
Aliza Batool, *Umar Farooq, Afshan Shafi, Naqi Abbas, Zahid Rafiq ........................................................................ 88
ICSFNS-2023-59 ........................................................................................................................................ 89
COMPARATIVE STUDY OF STRESS AND EATING BEHAVIORS AMONG THE INDIVIDUAL.......................... 89
Iraj Ali Chaudhary*, Mahnoor Zaib, Syed Junaid- ur-Rehman, M. Shoaib Fayyaz, Yasir Abbas, Adil Farooq, Atif Liaqat,
Kanza Saeed, Nimra Liaqat, ...................................................................................................................................... 89
ICSFNS-2023-60 ........................................................................................................................................ 90
COMPARATIVE STUDIES AND PHYSIOCHEMICAL ANALYSIS OF DEHYDRATED MANGO SLICES DURING
STORAGE .................................................................................................................................................. 90
Muhammad Gulzar*, Maria Saleem, Summaia Fordos, Ahmad Din ........................................................................ 90
ICSFNS-2023-61 ........................................................................................................................................ 91
FOOD ........................................................................................................................................................ 91
Syeda Noor ul Ain, Muhammad Asif, Namra Nasir and Rimsha Shahbaz ................................................................ 91
ICSFNS-2023-62 ........................................................................................................................................ 92
NON-THERMAL FOOD PROCESSING TECHNIQUES AND FUTURE PROSPECTS ......................................... 92
Umair Raza*, Shabbir Ahmad, Muhammad Sibt-e-Ababs, Muhammad Usman, Muhammad Azam Ghori,
Muhammad Nasir Shabbir, Hira Jabeen, Sana Saeed............................................................................................... 92
ICSFNS-2023-63 ........................................................................................................................................ 93
VALUE ADDITION OF APPLE (MALUS DOMESTICA) PEEL AS FUNCTIONAL AND HEALTHY INGREDIENTS IN
FOOD PRODUCTS ..................................................................................................................................... 93
Syeda Noor ul Ain, Muhammad Asif and Iraj Fatima ............................................................................................... 93
ICSFNS-2023-64 ........................................................................................................................................ 94
STUDY THE EFFECT OF ULTRA-SONICATION AND FLOW VORTEX FLUIDIC TREATMENTS ON
PHYSICOCHEMICAL CHARACTERISTICS OF SOY PROTEIN ISOLATES......................................................... 94

17
M. Adil Farooq, Abdul Rahaman, Adnan Khaliq, Iraj Ali Chaudhary, Mahnoor Zaib, Syed Junaid- ur-Rehman, M.
Shoaib Fayyaz, Yasir Abbas....................................................................................................................................... 94
ICSFNS-2023-65 ........................................................................................................................................ 95
CASSAVA FLOUR: A NOVEL NUTRACEUTICAL INGREDIENT IN CEREAL PRODUCTS.................................. 95
Muhammad Shahbaz*, Umar Farooq, Shamas Murtaza, Hammad Naeem, Ali Hamza, Ushna Momal* ................ 95
ICSFNS-2023-66 ........................................................................................................................................ 96
RECENT ADVANCEMENT IN SEPARATION, PURIFICATION AND BIOLOGICAL APPLICATION OF DAIRY
PEPTIDES .................................................................................................................................................. 96
Sonia Khan................................................................................................................................................................ 96
ICSFNS-2023-67 ........................................................................................................................................ 97
NUTRITIONAL PROFILE OF TIGER NUT AND ITS HEALTH BENEFITS.......................................................... 97
ICSFNS-2023-68 ........................................................................................................................................ 98
DEVELOPMENT OF WHEAT, MILLET AND CHICKPEA BASED COMPOSITE FLOUR BISCUITS TO COMBAT
PROTEIN ENERGY MALNUTRITION IN EMERGENCIES .............................................................................. 98
Muhammad Mattiullah, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Muhammad Qasim, Junaid
Ghafoor, Muhammad Umair, Yasir Abbas, Faisal Javaid.......................................................................................... 98
ICSFNS-2023-69 ........................................................................................................................................ 99
IMPACT OF NUTRITIONAL STATUS ON THE SEVERITY OF DENGUE INFECTION AMONG INTENSIVE CARE
UNIT PATIENTS ......................................................................................................................................... 99
Syed Shumaim Ali1, Ulfat Samana Wazir1, Shiza Hameed2, Muhammad Tariq Saeed ............................................. 99
ICSFNS-2023-70 ...................................................................................................................................... 100
NUTRITIONAL IMPROVEMENT OF YOGHURT USING COCONUT MILK AND ORANGE POMACE AS
FUNCTIONAL INGREDIENTS.................................................................................................................... 100
Akbar Sultan1, Zahida Qadeer2, Baila Ahmad2, Saira Tanweer2, Zulfiqar Ahmad2, Muhammad Asif Khan2,
Muhammad Waseem2, Umair Ali .......................................................................................................................... 100
ICSFNS-2023-71 ...................................................................................................................................... 101
FOOD WASTE MANAGEMENT TO HELP FOOD SECURITY ...................................................................... 101
Tahira Batool Qaisrani 1, Andleeb Zahra 1, Hassan Aziz 1, Shehzadi Mahpara 2, Javeria Sheerani 3 ......................... 101
ICSFNS-2023-72 ...................................................................................................................................... 102
POTENTIAL OF FISH WASTE FOR THE EXTRACTION OF GELATIN ........................................................... 102
Amna Sahar 1, 2*, Muhammad Usman 1 ................................................................................................................. 102
ICSFNS-2023-73 ...................................................................................................................................... 103
SUSTAINABLE ALTERNATIVE PROTEINS: AN OVERVIEW OF CONSUMER BEHAVIOR AND MARKET TRENDS
................................................................................................................................................................ 103
Rabia Iqbal *, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Atif Liaqat, ............................................. 103

18
Adnan Khaliq, Nimra Sameed................................................................................................................................. 103
ICSFNS-2023-74 ...................................................................................................................................... 104
SUPPLEMENTAL FEEDING OF READY-TO-USE THERAPEUTIC FOOD TO PANDEMIC PATIENTS AT DANGER
OF MALNUTRITION ................................................................................................................................ 104
Mian M.Mehmood Afzal, Kamran Ashraf, Areeba Ahmad , Sherish Noor, Muneeb Bin Asad , Maha Ahmaed , Saira
Naseem, Arman Faisal, Asad Mahmood Gohar*, Hamza Irshad ............................................................................ 104
Department of Food Sciences, Government College University Faisalabad, Sahiwal ............................................. 104
ICSFNS-2023-75 ...................................................................................................................................... 105
MICROALGAL COMPOUNDS AS A SUSTAINABLE WAY OF PROMOTING NUTRITION AND HEALTH....... 105
Namrah Abid*, Summaia Fordos, Imran Pasha, Farah Ahmad, Muhammad Subtain, .......................................... 105
Ali Raza ................................................................................................................................................................... 105
ICSFNS-2023-76 ...................................................................................................................................... 106
DIGITAL FOOD MANAGEMENT: SUSTAINABLE SOLUTION TO TACKLE .................................................. 106
GLOBAL FOOD PROBLEMS ..................................................................................................................... 106
Rabia Iqbal*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Atif Liaqat, Muhamad Adil Farooq, Tariq
Mehmood, Samreen Ahsan ................................................................................................................................... 106
ICSFNS-2023-77 ...................................................................................................................................... 107
EFFICACY AND SAFETY OF DAPAGLIFLOZIN AND SITAGLIPTIN ON SYMPTOMS, FUNCTIONS AND QUALITY
OF LIFE IN PATIENTS WITH TYPE 2 DIABETES ......................................................................................... 107
Sheraz Ahmad 1, Muhammad Nadeem 2* .............................................................................................................. 107
ICSFNS-2023-78 ...................................................................................................................................... 108
SUSTAINABLE MANAGEMENT OF FOOD WASTE TO PRODUCE ENERGY ............................................... 108
Syed Shumaim Ali 1, Mohammad Ali Hafeez 2 ........................................................................................................ 108
ICSFNS-2023-79 ...................................................................................................................................... 109
SUSTAINABLE USES OF WHEY AND ITS ENVIRONMENTAL APPROACH ................................................. 109
Rabia Sarwar 1, Shamas Murtaza 1, Hassan Anwar 1, Ambreen Naz 1, Gulzar Akhtar 2, Naveed Akram 1, Umar Farooq
1 ..............................................................................................................................................................................
109
ICSFNS-2023-80 ...................................................................................................................................... 110
EFFECT OF MILK QUALITY ON HUMAN HEALTH AND USE OF NOVEL ANALYTICAL TECHNIQUES FOR
DETECTION OF MILK ADULTERANT ........................................................................................................ 110
Saira Tanweer 1*, Muhammad Ehsan 1, Zulfqar Ahmad 1, Muhammad Asif Khan 1, Tariq Mehmood 2, Saadia Zainab
2
and Samreen Ahsan 2 ................................................................................................................................................... 110
ICSFNS-2023-81 ...................................................................................................................................... 111
PREPARATION OF SEITAN USING WHEAT, BARLEY AND PEAS COMPOSITE FLOUR ............................... 111
Shabbir Ahmad 1*, Nida Munir 1, Sadaf Yaqoob 1, Asif Shehzad 2, Nighat 1 ................................................................. 111

19
ICSFNS-2023-82 ...................................................................................................................................... 112
COMPARATIVE ASSESSMENT OF SERVICE QUALITY AND CUSTOMER’ SATISFACTION OF BREAKFAST
POINTS IN FAISALABAD .......................................................................................................................... 112
Areej Saleem*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tariq Mehmood ...................................... 112
ICSFNS-2023-83 ...................................................................................................................................... 113
PLANT RESOURCES TO SUPPORT THE FOOD SECURITY AND PROMOTE SUSTAINABLE AGRICULTURE IN
PAKISTAN ............................................................................................................................................... 113
Rimsha Younas 1,Amna Sahar 1**, Ieaman Fatima 2 ............................................................................................... 113
ICSFNS-2023-84 ...................................................................................................................................... 114
SAFETY ISSUES IN FRESH FRUITS AND VEGETABLES AFTER POSTHARVEST MANAGEMENT ................. 114
Kamran Ashraf *, Ahmed Iftikhar, Saba Azeem, Asad Mahmood Gohar, Zartasha Siddique, Mubashra Niaz, Ume
Raqia ...................................................................................................................................................................... 114
ICSFNS-2023-85 ...................................................................................................................................... 115
COMPARATIVE STUDIES AND PHYSICO-CHEMICAL ANALYSIS OF PEA VARIETIES (PISUM SATIVUM) ... 115
Muhammad Gulzar1, Tanveer Ahmad11, Ahmed Din2 ........................................................................................... 115
ICSFNS-2023-86 ...................................................................................................................................... 116
VALUE ADDITION AND QUALITY ASSESSMENT OF CAKE RUSK THROUGH RICE (ORYZA SATIVA) BRAN116
Uzair Zahid, Atif Liaqat, Tariq Mehmood, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Samreen Ahsan
............................................................................................................................................................................... 116
ICSFNS-2023-87 ...................................................................................................................................... 117
DRYING OF APPLE AND GUAVA FRUIT USING SOLAR ASSISTED FORCED AIR CIRCULATION DRYER...... 117
Tanveer Ahmed 1, Ahmed Rustam1, Ahmed Fayyaz1, Kamran Ikram1, Yasir Niaz1, .........................................................117
Muhammad Mubashar Omar 2, Arslan Afzal 3 ........................................................................................................ 117
ICSFNS-2023-88 ...................................................................................................................................... 118
PSYLLIUM: AN IMPORTANT FUNCTIONAL INGREDIENT IN FOOD SYSTEMS .......................................... 118
Maryam Maqsood *, Afira Akhtar, Hira Jabeen, Laila Rani, and Mamoona Ahmad .............................................. 118
ICSFNS-2023-89 ...................................................................................................................................... 119
LENTIL PROTEIN CONCENTRATE ENRICHMENT IN BISCUITS TO TARGET............................................... 119
PROTEIN ENERGY MALNUTRITION......................................................................................................... 119
Muhammad Khaqan*, Samreen Ahsan*, Ayesha Siddiqa, Tariq Mehmood, Muhammad Farhan Jahangir Chughtai,
Adnan Khaliq, Atif Liaqat, M. Adil Farooq .............................................................................................................. 119
ICSFNS-2023-90 ...................................................................................................................................... 120
PHYSICOCHEMICAL QUALITY ATTRIBUTES AND ANTIOXIDANT PROPERTIES OF YOGHURT FORTIFIED
WITH MORINGA OLEIFERA LEAF POWDER............................................................................................. 120

20
Salman Ahmad, Farzana Siddique, Saima Noreen.................................................................................................. 120
ICSFNS-2023-91 ...................................................................................................................................... 121
MICROWAVE ASSISTED EXTRACTION OF OLIVE OIL FROM OIL FRUIT ................................................... 121
Hafiz Muhammad Ammar Ali*, Atif Liaqat, Adil Farooq, Tariq Mehmood ............................................................. 121
ICSFNS-2023-92 ...................................................................................................................................... 122
THE EFFECTS OF NATURAL AND SYNTHETIC CALCIUM UTILIZATION ON QUALITY PARAMETERS OF
COOKIES ................................................................................................................................................. 122
Muhammad Yousaf Quddoos1, Shahid Mahmood2 ............................................................................................... 122
ICSFNS-2023-93 ...................................................................................................................................... 123
EFFECT OF ALPHA-LINOLENIC ACID ON THE SERUM MARKERS OF CARDIOVASCULAR DISEASE ........... 123
Aliza Batool, *Umar Farooq, Afshan Shafi, Nida Firdous, Naqi Abbas, Zahid Rafiq,............................................... 123
Mariam Jameel, Ramsha Akram ............................................................................................................................. 123
ICSFNS-2023-94 ...................................................................................................................................... 124
ENCAPSULATED BIOACTIVE GARLIC COMPOUNDS AND THEIR INDUSTRIAL APPLICABILITY ................. 124
Areej Saleem, Muhammad Farhan Jahangir Chughtai, Adil Farooq, Atif Liaqat, ................................................... 124
Tariq Mehmood ..................................................................................................................................................... 124
ICSFNS-2023-95 ...................................................................................................................................... 125
SOYABEAN AND ITS EFFICACY ON DIFFERENT HEALTH DISEASES .......................................................... 125
Zainab Amjad1*, Rai Muhammad Amir1, Asif Ahmad1 ,Haya Fatima1 .................................................................... 125
ICSFNS-2023-96 ...................................................................................................................................... 126
UTILIZATION OF DATES PIT POWDER AS COFFEE DRINK ALTERNATIVE ................................................. 126
Muhammad Arslan, Tariq Mehmood, Atif Liaqat, Adnan Khaliq, Samreen Ahsan, Muhammad Adil .................... 126
ICSFNS-2023-97 ...................................................................................................................................... 127
DESIGNING THE NEXT GENERATION OF COMPLETE NUTRITIONAL BEVERAGES FROM FRUITS AND
VEGETABLES ........................................................................................................................................... 127
Tanveer Ahmad ...................................................................................................................................................... 127
ICSFNS-2023-98 ...................................................................................................................................... 128
NUTRITIONAL HEALTH STATUS: ASSOCIATION OF STUNTED AND WASTED CHILDREN AND THEIR
MOTHERS ............................................................................................................................................... 128
Muhammad Yousaf Quddoos1, Ulfat Khadija2, Shahid Mahmood2, Ammara Ainee2............................................. 128
ICSFNS-2023-99 ...................................................................................................................................... 129
POTENTIAL OF “GOLDEN GRAIN” AND SOCIO-ECONOMIC AND ENVIRONMENTAL ASPECTS OF ITS
CULTIVATION AND MARKETIZATION ..................................................................................................... 129
Iraj Ali Chaudhary, M. Adil, Mahnoor Zaib, Syed Junaid- ur-Rehman, Shoaib Fayyaz, ........................................... 129

21
Yasir Abbas, Atif Liaqat ........................................................................................................................................... 129
ICSFNS-2023-100 .................................................................................................................................... 130
EFFECT OF STEVIA-BASED LOW-CALORIC CARBONATED DRINK ON POSTPRANDIAL GLYCEMIA, APPETITE,
AND SATIETY OF HEALTHY MALES ......................................................................................................... 130
Ghulam Murtaza1*, Muhammad Umair Arshad1, Ali Imran1, Abrar Ahmad2 ......................................................... 130
ICSFNS-2023-101 .................................................................................................................................... 131
GREEN-SYNTHESIZED SELENIUM NANOPARTICLES USING GARLIC EXTRACT AND THEIR APPLICATION FOR
RAPID DETECTION OF SALICYLIC ACID IN MILK ...................................................................................... 131
Rashna Aftab, Samreen Ahsan, Atif Liaqat, Muhammad Safdar, Muhammad Farhan Jahangir Chughtai, Muhmmad
Nadeem, Muhammad Adil Farooq, Tariq Mehmood, Adnan Khaliq...................................................................... 131
ICSFNS-2023-102 .................................................................................................................................... 132
FUNCTIONAL ASSESSMENT OF CHICKPEA PROTEIN ISOLATE AND DEVELOPMENT OF PROTEIN ENERGY
DRINK ..................................................................................................................................................... 132
Muhammad Qasim, Samreen Ahsan, Adnan Khaliq, Muhammad Mattiullah, Muhammad Umair, Junaid Ghafoor,
Yasir Abbas, Muhammad Faisal Javaid................................................................................................................... 132
ICSFNS-2023-103 .................................................................................................................................... 133
DETERMINATION OF CADMIUM RESISTANCE AND OTHER BIOLOGICAL CHARACTERS IN ESCHERICHIA
FERGUSONII ZSF-15 ISOLATED FROM INDUSTRIAL EFFLUENTS FAISALABAD ........................................ 133
Asma Ashraf*, Saima Zafar, Hira Qaisar, Sehrish Fatima, Sania Batool ................................................................. 133
ICSFNS-2023-104 .................................................................................................................................... 134
ROLE OF MULTIGRAIN FLOUR IN MANAGING HYPERGLYCEMIA IN TYPE- 2 DIABETES: A SURVEY-BASED
STUDY ..................................................................................................................................................... 134
Saeed Ahmad Noor1, Adnan Khaliq1, Tariq Mehmood1, Amna Noor2, Iqra Noor3, Maryam Noor3, Jamshaid Ibrahim1
............................................................................................................................................................................... 134
ICSFNS-2023-105 .................................................................................................................................... 135
A COMPREHENSIVE ASSESSMENT OF NUTRITIONAL COMPOSITION, PHYTOCHEMICAL PROFILE, AND
MARKET TRENDS OF CAMU-CAMU (MYRCIARIA DUBIA) FRUIT ............................................................ 135
Bisma Qadeer, Adil Farooq, Atif Liaqat, Rabia Iqbal, Aaqib Saeed, Shoaib Fayyaz ................................................ 135
ICSFNS-2023-106 .................................................................................................................................... 136
DURIAN: KING OF EXOTIC FRUIT: A POTENTIAL NUTRACEUTICAL ......................................................... 136
Haya Fatima1*, Rai Muhammad Amir1, Asif Ahmad1 and Hina Ashraf2 ................................................................. 136
ICSFNS-2023-107 .................................................................................................................................... 137
SOLANINE TOXICITY DISPARITY, NOVEL WAYS FOR ASSESSING AND AVOIDING ITS TOXICITY ALONG WITH
THERAPEUTIC BENEFITS ......................................................................................................................... 137
Rashna Aftab*, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Tariq Mehmood, Atif Liaqat
............................................................................................................................................................................... 137

22
ICSFNS-2023-108 .................................................................................................................................... 138
THERAPEUTIC EFFECT OF HERBS FOR DIABETES MELLITUS ................................................................... 138
Ayesha Fiaz*, Rai Muhammad Amir, Asif Ahmed .................................................................................................. 138
ICSFNS-2023-109 .................................................................................................................................... 139
APPLICATION OF METABOLOMICS IN FOOD SAFETY ............................................................................. 139
Muhammad Azam Ghori*, Shabbir Ahmad*, Nida Firdous, Umair Raza, Muhammad Nasir Shabbir, Hira Jabeen,
Sana Saeed ............................................................................................................................................................. 139
ICSFNS-2023-110 .................................................................................................................................... 140
POTENTIAL OF PSEUDOCEREALS USES AS FUNCTIONAL BEVERAGES THROUGH LAB FERMENTARIAN 140
Amna Bibi *, Imran Pasha, Farah Ahmad, Muhammad Subtain, Ali Raza .............................................................. 140
ICSFNS-2023-111 .................................................................................................................................... 141
ANTHOCYANIN FROM AGRICULTURAL FOOD WASTE: A KEY TO SUSTAINABLE FOOD SYSTEM ............ 141
Nimra Sameed*, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq,.................................... 141
Kanza Saeed and Syed Junaid ur Rehman .............................................................................................................. 141
ICSFNS-2023-112 .................................................................................................................................... 142
DIET AND PHYSICAL ACTIVITY PLAY A KEY ROLE IN ATTENTION DEFICIT HYPERACTIVITY DISEASE ....... 142
Shanza Sajid, Atif Liaqat, Rabia Iqbal, Tariq Mehmood, Adil Farooq ...................................................................... 142
ICSFNS-2023-113 .................................................................................................................................... 143
POMEGRANATE PEEL: AS A VALUABLE FOOD ADDITIVE ........................................................................ 143
Atruba Maryam ...................................................................................................................................................... 143
ICSFNS-2023-114 .................................................................................................................................... 144
FOOD WASTE MANAGEMENT THOUGH THE PRODUCTION OF HEALTHY EXTRUDATES USING CITRUS
POMACE AND LENTIL ............................................................................................................................. 144
Muhammad Asif, Syeda Noor ul Ain, Iraj Fatima, Nisha and Muhammad Zaman ................................................. 144
ICSFNS-2023-115 .................................................................................................................................... 145
BRAIN-DERIVED NEUROTROPHIC FACTOR ASSOCIATIONS WITH SCHIZOPHRENIA EXERCISE AND DIET
................................................................................................................................................................ 145
Ifra Sattar, Atif Liaqat, Adnan Khaliq, Farhan Jahangir Chughtai, Samreen Ahsan ................................................. 145
ICSFNS-2023-116 .................................................................................................................................... 146
DEVELOPMENT AND CHARACTERIZATION OF DATE POWDER PREPARED BY USING BANANA FLOUR AS A
CARRIER AGENT...................................................................................................................................... 146
Rohab Malik1, Nighat Raza1, Ambreen Naz2, Kashif Razzaq2, Umar Farooq1, Mujahid Farid3, Nida Firdous1......... 146
ICSFNS-2023-117 .................................................................................................................................... 147
VALORIZATION OF MANGO PEEL PHYTOCHEMICALS AND THEIR ROLE IN DISEASE MANAGEMENT .... 147
23
Kanza Tahir*, Kashaf ul Khair, Hafsa Anwar, Dua Hashmi, Ammara Shahid, Samreen Ahsan, Kanza Saeed, Nimra
Sameed .................................................................................................................................................................. 147
ICSFNS-2023-118 .................................................................................................................................... 148
MEDICINAL AND AGRICULTURAL ASPECTS OF CHAMOMILE HERBAL PRODUCTS ................................. 148
Ahtesham Abid, Ayesha Saleem, Muhammad Farhan Jahangir Chughtai, Adil Farooq, Tariq Mehmood .............. 148
ICSFNS-2023-119 .................................................................................................................................... 149
THE ROLE OF FOOD FORTIFICATION IN NUTRITION & EMERGING CRISIS OF HUMAN HEALTH ............ 149
Shumaila Ramzan¹*, Malik Muhammad Hashim², Sadaf javeria1; ......................................................................... 149
Muhammad Dilawar Abbas1 .................................................................................................................................. 149
ICSFNS-2023-120 .................................................................................................................................... 150
UTILIZATION OF FRUIT AND VEGETABLE WASTE BY ENCAPSULATION OF BIOACTIVE COMPOUND ..... 150
Ujala Ishaq, Kashaf Ul Khair, Kanza Tahir, Tariq Mehmood, Samreen Ahsan......................................................... 150
ICSFNS-2023-121 .................................................................................................................................... 151
TECHNOLOGIES FOR FOOD PROCESSING AND VALUE CREATION TO ENHANCE FOOD SAFETY AND
SECURITY ................................................................................................................................................ 151
Hiba Naveed*, Sanabil Yaqoob, Kanza Aziz Awan, Waleed Sultan, Ahmad Faraz................................................... 151
ICSFNS-2023-122 .................................................................................................................................... 152
AMELIORATION OF PLANT-BASED CHEESE ANALOGUE FROM SOYBEAN.............................................. 152
M Umair*, Adnan Khaliq, Junaid Ghafoor, M Qasim, M Mattiullah, Yasir Abbas, Faisal Javaid ............................. 152
ICSFNS-2023-123 .................................................................................................................................... 153
CURRENT TRENDS OF FOOD ANALYSIS, SAFETY, AND PACKAGING ....................................................... 153
Ali Hasan, Moeen Ashiq, Rakhshanda Urooj, Tariq Mehmood, Atif Mehmood ..................................................... 153
ICSFNS-2023-124 .................................................................................................................................... 154
GLOBAL FOOD WASTE ISSUES AND UTILIZATION STRATEGIES .............................................................. 154
Sara Bint-e Abdul Rauf; Usman Rasheed, Muhammad Shoaib Fayyaz, Syed Junaid ur Rahman ........................... 154
ICSFNS-2023-125 .................................................................................................................................... 155
QUALITY EVALUATION OF BISCUITS SUPPLEMENTED WITH QUINOA & PLANTAIN FLOUR................... 155
Ehtisham Murtaza*, Atif Liaqat, Hafiza Ayesha Iqbal, Adil Farooq, Tariq Mehmood, Muhammad Shoaib Fayyaz,
Syed Junaid ur Rahman .......................................................................................................................................... 155
ICSFNS-2023-126 .................................................................................................................................... 156
INCIDENCE OF CARDIOVASCULAR DISEASE AND DIABETES IN OBESE PEOPLE ...................................... 156
Tooba Afnan Khan1, Aqsa Mazhar2, Seemab Fatima2, Saman Batool2, Tariq Saeed2 ............................................. 156
ICSFNS-2023-127 .................................................................................................................................... 157
FOOD BIOFORTIFICATION AND GENE MODULATIONS FOR SUSTAINABLE DIETARY APPROACHES ....... 157
24
Yusaira Fakhar, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tariq Mehmood, Samreen Ahsan ........... 157
ICSFNS-2023-128 .................................................................................................................................... 158
METHODOLOGIES FOR ATTAINING SUSTAINABLE FOOD PRODUCTION AND CONSUMPTION SYSTEMS
................................................................................................................................................................ 158
Hafsa Fatima 1, Afshan Shafi 1, Umar Farooq 1, Hamid Majeed 2, Umrah Zafar 1 ..................................................... 158
ICSFNS-2023-129 .................................................................................................................................... 159
GOJI BERRIES AS A SUPERFOOD ............................................................................................................. 159
Abdul Moeez Mazhar, *Faiqa Afzal, Ali Ejaz Mehboob Ahmad, Saadia Zainab, Tariq Mehmood, Adnan Khaliq... 159
ICSFNS-2023-130 .................................................................................................................................... 160
WORK-FOOD-BALANCE: CORPORATE WELLNESS .................................................................................. 160
Saadia Zainab 1,2, Farhan Jahangir Chughtai1, Saira Tanweer3, Tariq Mehmood1 .................................................. 160
ICSFNS-2023-131 .................................................................................................................................... 161
HEALTH PROMOTING BENEFITS OF KIWI ON BASIC NUTRITION ........................................................... 161
Kainat Arshad*, Rai Muhammad Amir, Asif Ahmad ............................................................................................... 161
ICSFNS-2023-132 .................................................................................................................................... 162
DEVELOPMENT OF WHEAT, SORGHUM, AND CORN-BASED COMPOSITE FLOUR CHAPATTI TO MITIGATE
FOOD SECURITY ISSUES IN EMERGENCIES ............................................................................................. 162
Junaid Ghafoor, M Farhan Jahangir Chughtai, M Mattiullah , M Umair, M Qasim, Yasir Abbas, Faisal Javad ....... 162
ICSFNS-2023-133 .................................................................................................................................... 163
EFFECT OF GINGER ON INFLAMMATORY DISEASES ............................................................................... 163
Umrah Zafar*1, Muhammad Maaz1, Asrar Ali1, Babar Ali1 , Umar Farooq2 , Afshan Shafi2, Smara2, Qaisar Alvi2 .. 163
ICSFNS-2023-134 .................................................................................................................................... 164
APPLICATION OF BIODEGRADABLE COMPOSITES FILMS INCORPORATED WITH NANOPARTICLES IN
ACTIVE FOOD PACKAGING ..................................................................................................................... 164
Ayesha Ali*, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Sadia Zainab, Samreen Ahsan, Adnan Khaliq ... 164
ICSFNS-2023-135 .................................................................................................................................... 165
PERSONALIZED NUTRITION APPROACH IN REDUCING THE RISK AND PREVALENCE OF NON-
COMMUNICABLE DISEASES .................................................................................................................... 165
Smara Qaisar Alvi1* ............................................................................................................................................... 165
ICSFNS-2023-136 .................................................................................................................................... 166
FORTIFICATION OF WHEAT FLOUR WITH IRON TO RESIST ANEMIA ...................................................... 166
Asma Saleem, Asad Mahmood Gohar*, Mubashra Niaz,Bushra Farooq, Malik Jahanzaib Awan, Ume Raqia, Hamza
Irshad, AyeshaKhalil, Muneeb Bin Asad, Huzaifa Rehman ..................................................................................... 166
ICSFNS-2023-137 .................................................................................................................................... 167

25
UTILIZATION OF FOOD WASTE FOR THE PRODCUTION OF VALUABLE BIOPRODUCTS.......................... 167
Aamir Sohail ........................................................................................................................................................... 167
ICSFNS-2023-138 .................................................................................................................................... 168
MODIFICATION IN WHEAT BREAD FORMULATION BY ADDING DEHYDRATED TOMATO POWDER ...... 168
*Noshaba Fiaz 1, Ambreen Naz 1, Umar Farooq 1 , Shabbir Ahmad 1 , M. Shahbaz 1 , Nazar Faried 2 , Rimsha Umar 1
, Sumayah Abbas 3 .................................................................................................................................................. 168
ICSFNS-2023-139 .................................................................................................................................... 169
GRAPES (Vitis vinefera L.); QUALITY ATTRIBUTES AND FORTIFICATION IN FOOD INDUSTRY ................ 169
Joel Qamar*, Rai Muhammad Amir, Anwaar Ahmed ............................................................................................ 169
ICSFNS-2023-140 .................................................................................................................................... 170
HIGH PRESSURE PROCESSING (HPP): AN EMERGING TREND IN FOOD PROCESSING ............................ 170
Um-e-kasloom*, Rai Muhammad Amir, Asif Ahmad ............................................................................................. 170
ICSFNS-2023-141 .................................................................................................................................... 171
BALANCE DIET FOR HEALTHY LIFE STYLE ............................................................................................... 171
Saira Tanweer1*, Saadia Zainab2,3, and Tariq Mehmood2 ...................................................................................... 171
ICSFNS-2023-142 .................................................................................................................................... 172
FUNCTIONAL AND NUTRACEUTICLE PROPERTIES OF SUGARCANE JUICE AND ITS NCS PRODUCT AND
THEIR SAFETY ASPECTS .......................................................................................................................... 172
Tehmina bibi, Atif Liaqat, Tariq Mehmood, Syed Junaid ur Rahman ..................................................................... 172
ICSFNS-2023-143 .................................................................................................................................... 173
ESSENTIAL OILS: NATURAL PRESERVATIVES FOR FOOD PRODUCTS ...................................................... 173
Hina Nauman ¹* Rai Muhammad Amir .................................................................................................................. 173
ICSFNS-2023-144 .................................................................................................................................... 174
AMELIORATION OF PLANT-BASED CHEESE ANALOGUE FROM SOYBEAN.............................................. 174
M Umair, Adnan Khaliq, Junaid Ghafoor, M Qasim, M Mattiullah, Yasir Abbas, Faisal Javaid .............................. 174
ICSFNS-2023-145 .................................................................................................................................... 175
SIGNIFICANCE OF RETINOL (VITAMIN A) AND ITS IMPLICATIONS ON HUMAN HEALTH ....................... 175
Museera Nauman ¹* Rai Muhammad Amir ............................................................................................................ 175
ICSFNS-2023-146 .................................................................................................................................... 176
THE USE OF SOURDOUGH FERMENTED BY ANTIFUNGAL LAB TO REDUCE THE AMOUNT OF CALCIUM
PROPIONATE IN BREAD .......................................................................................................................... 176
Mahrukh Mujadid*, Dr. Rai Muhammad Amir ....................................................................................................... 176
ICSFNS-2023-147 .................................................................................................................................... 177
ENHANCING THE VALUE CHAIN OF FRUITS IN GILGIT BALTISTAN ......................................................... 177
26
Samiullah*, Rai Muhammad Amir.......................................................................................................................... 177
ICSFNS-2023-148 .................................................................................................................................... 178
MORINGA OLEIFERA: AN IMPORTANT NUTRITIVE ADDITIVE AND ITS MEDICINAL IMPORTANCE ........ 178
Zakia Akram,*Kanza Aziz Awan, Sanabil Yaqoob, Areeba Irfan, Muhammad Sajid Manzoor and Waleed Sultan 178
ICSFNS-2023-149 .................................................................................................................................... 179
PLANT-BASED DIET: AN EMERGING TREND IN FOOD SCIENCE AND NUTRITION................................... 179
Rimsha Umar1, Ambreen Naz1, Shamas Murtaza1, Kashif Razzaq2, Noshaba Fiaz1, Samia Abbas3 Aziza Faizi4, Rafiya
Nadeem4 ................................................................................................................................................................ 179
ICSFNS-2023-150 .................................................................................................................................... 180
MANAGEMENT OF FOOD SAFETY ISSUES IN STREET FOODS ................................................................. 180
Maryam Asif0, Malik Jahanzaib Awan, Sana Maryam, Birha Saeed, Huzaifa Rehman*, Asad Mahmood Gohar,
Mubashra Niaz, Bushra Farooq .............................................................................................................................. 180
ICSFNS-2023-151 .................................................................................................................................... 181
HERBAL MEDICINE AS A FUTURE CANDITATE FOR FATTY LIVER DISEASE ............................................. 181
Aimen Jabbar*, Rai Muhammad Amir, Asif Ahmad ............................................................................................... 181
ICSFNS-2023-152 .................................................................................................................................... 182
THE EFFECTS OF STRESS ON EATING BEHAVIOURS................................................................................ 182
Mahnoor Zaib, Atif Liaqat, Adil Farooq, Samreen Ahsan ....................................................................................... 182
ICSFNS-2023-153 .................................................................................................................................... 183
HONEY: A TRADITIONAL MEDICINE WITH ADVANCE HEALTH BENEFIT ................................................. 183
Mudasir Ali1*, Rai Muhammad Amir1, Asif Ahmad1, Abdus Samee1, Muhammad Suhail Ibrahim1 and Arsalan Ali2
............................................................................................................................................................................... 183
ICSFNS-2023-154 .................................................................................................................................... 184
ARONIA BERRY AND ITS BIOACTIVE COMPOUNDS AS FUNCTIONAL FOOD IN PLUMMETING THE RISK OF
CHRONIC DISEASES ................................................................................................................................ 184
Smara Qaisar Alvi*, Umrah Zafar ........................................................................................................................... 184
ICSFNS-2023-155 .................................................................................................................................... 185
CONSUMPTION OF NUTRITIOUS AND ORGANIC MEALS. AN ISSUE OF HEALTH AND WELLBEING ....... 185
Areej Fatima1, Saira Tanweer 1, Muhammad Asif Khan1, Muhammad Farhan Jahangir Chughtai2,Tariq Mehmood2 ,
Adnan Khaliq2 ,Saadia Zainab2................................................................................................................................ 185
ICSFNS-2023-156 .................................................................................................................................... 186
A GLANCE AT THE THERAPEUTIC POTENTIAL OF BASIL SEEDS............................................................... 186
Zainab Riaz, Atif Liaqat, Rabia Iqbal, Syed Junaid ur Rahman Samreen Ahsan, Kanza Saeed ................................ 186
ICSFNS-2023-157 .................................................................................................................................... 187

27
NUTRACEUTICAL AND FUNCTIONAL FOODS .......................................................................................... 187
Asma Imran ............................................................................................................................................................ 187
ICSFNS-2023-158 .................................................................................................................................... 188
NUTRITION EDUCATION FOR EARLY CHILDHOOD ................................................................................. 188
Saadia Zainab1,2*, Muhammad Farhan Jahangir Chughtai1, Saira Tanweer3 and Tariq Mehmood1 ....................... 188
ICSFNS-2023-159 .................................................................................................................................... 189
NEED AND RECENT TRENDS IN FOOD FORTIFICATION .......................................................................... 189
Zainab Jabbar, Adil Farooq, Tariq Mehmood, Atif Liaqat....................................................................................... 189
ICSFNS-2023-160 .................................................................................................................................... 190
IMMUNE BOOSTING EFFECTS OF PLANT BASED FUNCTIONAL FOODS.................................................. 190
Atif Liaqat*, Muhammad Farhan Jahangir Chughtai, Rabia Iqbal, Muhammad Adil Farooq, Adnan Khaliq, Tariq
Mehmood, Ambreen Qadir .................................................................................................................................... 190
ICSFNS-2023-161 .................................................................................................................................... 191
ROLE OF ARTIFICIAL INTELLIGENCE IN ACHIEVING GLOBAL FOOD SECURITY: A PROMISING TECHNOLOGY
FOR FUTURE ........................................................................................................................................... 191
Muhammad Ans*, Muhammad Farhan Jahangir Chughtai, Shaoib Fayyaz, Adil Farooq, Atif Liaqat, Tariq Mehmood
............................................................................................................................................................................... 191
ICSFNS-2023-162 .................................................................................................................................... 192
MODIFICATION IN WHEAT BREAD FORMULATION BY ADDING DEHYDRATED TOMATO POWDER ...... 192
Noshaba Fiaz*1, Ambreen Naz1, Umar Farooq1, Shabbir Ahmad1, M. Shahbaz1, Nazar Faried2, Rimsha Umar1,
Sumayah Abbas3..................................................................................................................................................... 192
ICSFNS-2023-163 .................................................................................................................................... 193
FORTIFICATION OF CALCIUM IN FRUIT BLEND ....................................................................................... 193
Obaid Ul Hassan, Asad Mahmood Gohar, Asma Saleem*, Ume Raqia, Kamran Ashraf, Mubashra Niaz, Malik
Muhammad Jahanzaib Awan, Hamza Irshad, Kinza Asghar ................................................................................... 193
ICSFNS-2023-164 .................................................................................................................................... 194
MICRONUTRIENT FORTIFICATION OF FOOD AND ITS IMPACT .............................................................. 194
Muhammad Usman 1*, Amna Sahar 2, Muhammad Haris 1, Syed Muhammad Abrar ul Haq 1, Usman Mir Khan 1
............................................................................................................................................................................... 194
ICSFNS-2023-165 .................................................................................................................................... 195
FORTIFICATION OF BLACK GRAM LENTIL AND RICE FLOUR IN TART SHELL ........................................... 195
Khadija Naseer, Mahwash Aziz, Rabia Ramzan, Aysha Sameen, Nazia Khalid ....................................................... 195
ICSFNS-2023-166 .................................................................................................................................... 196
NANOLIPOSOME TECHNOLOGY: APPLICATION IN FOOD AND NUTRACEUTICAL INDUSTRIES .............. 196
Muhammad Ans*, Adnan Khaliq, Shaoib Fayyaz, M. Adil Farooq, Atif Liaqat, Tariq Mehmood ............................ 196
28
ICSFNS-2023-167 .................................................................................................................................... 197
MODERNIZATION, INDUSTRIALIZATION AND FOOD WASTE UTILIZATION ............................................ 197
ICSFNS-2023-168 .................................................................................................................................... 198
HEALTH BENEFITS OF LEGUME SPROUTING FOR DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS 198
Mahwash Aziz, Arjumand Shahzad, Rabia Ramzan, Nazia Khalid, Rizwana Batool, Aysha Sameen ....................... 198
Government College Women University, Faisalabad ............................................................................................. 198
ICSFNS-2023-169 .................................................................................................................................... 199
QUINOA AS A SUBSTITUTE CROP ........................................................................................................... 199
Kinzul Iman *, Saadia Zainab, Muhammad Arbaz, Faiqa Afzal and Aliya Tariq ...................................................... 199
ICSFNS-2023-170 .................................................................................................................................... 200
HEALTHY FOOD FOR HEALTHY WEIGHT ................................................................................................. 200
Saadia Zainab 1,2*, Adnan Khaliq1, Muhammad Farhan Jahangir Chughtai1, Saira Tanweer3, Tariq Mehmood1,
Samreen Ahsan1, Muhammad Faisal Javaid1.......................................................................................................... 200
ICSFNS-2023-171 .................................................................................................................................... 201
GARLIC: A MAGIC POTION...................................................................................................................... 201
Aliya Tariq, Kinzul Eeman, Faiqa Afzal, Ayesha Tahir, Harram Iman ...................................................................... 201
ICSFNS-2023-172 .................................................................................................................................... 202
OPTIMIZING THE FEEDING OF BLACK SOLDIER FLY LARVAE: A COMPARISON OF LOCAL FOOD MATERIALS
OF RAHIM YAR KHAN, PUNJAB, PAKISTAN............................................................................................. 202
Muhammad Adnan Bodlah1*, Azhar Habib1, Saad Bin Azhar1 ................................................................................ 202
ICSFNS-2023-173 .................................................................................................................................... 203
BENEFITS OF FOOD FORTIFICATION IN TERMS OF HEALTH AND ECONOMY ......................................... 203
ICSFNS-2023-174 .................................................................................................................................... 204
APPLICATIONS OF ENZYMES IN FOOD, NUTRITION AND HEALTH ......................................................... 204
Muhammad Anjum Zia........................................................................................................................................... 204
ICSFNS-2023-175 .................................................................................................................................... 205
OPTIMIZING THE FEEDING OF BLACK SOLDIER FLY LARVAE: A COMPARISON OF LOCAL FOOD MATERIALS
OF RAHIM YAR KHAN, PUNJAB, PAKISTAN............................................................................................. 205
Muhammad Adnan Bodlah1*, Azhar Habib1, Saad Bin Azhar1 ............................................................................... 205
ICSFNS-2023-176 .................................................................................................................................... 206
ASSESSMENT OF ANTIBIOTICS RESISTANCE AGAINST FOOD BORNE PATHOGENS IN ........................... 206
Muhammad Faisal Javaid ....................................................................................................................................... 206
ICSFNS-2023-177 .................................................................................................................................... 207

29
NUTRACEUTICALS AND FUNCTIONAL FOODS: A SUSTAINABLE APPROACH TO FOOD .......................... 207
AND NUTRITION ..................................................................................................................................... 207
Mehrose-n-Nisa Sarwar ......................................................................................................................................... 207
ICSFNS-2023-178 .................................................................................................................................... 208
AN IMPORTANT ALKALOID PLANT: CHARACTERISTIC AND USES OF WITHANIA SOMNIFERA ............... 208
Muhammad Usman Khalid*, Muhammad Tauseef Sultan, Iqra Baig, Ariba Zulifqar, ............................................ 208
Hira Sohail .............................................................................................................................................................. 208
Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, Pakistan...................................... 208
ICSFNS-2023-179 .................................................................................................................................... 209
UTILIZATION OF SESAME PROTEIN ISOLATES TO IMPROVE THE NUTRITIONAL QUALITY OF BAKERY
PRODUCTS .............................................................................................................................................. 209
Muhammad Sibt-e-Abbas, Umar Farooq, Shabbir Ahmad, Muhammad Shahbaz and Muhammad Usman ......... 209
ICSFNS-2023-180 .................................................................................................................................... 210
RECYCLING OF FOOD WASTE INTO VALUE-ADDED PRODUCTS ............................................................. 210
Ayesha*, Imran Pasha, Farah Ahmad, Sadia Ansar, Anila Faiz, Husnain Rasheed, Zillehuma ................................ 210
ICSFNS-2023-181 .................................................................................................................................... 211
POTENTIAL OF PSEUDOCEREALS USES AS FUNCTIONAL BEVERAGES THROUGH LAB FERMENTATION 211
Amna Bibi *, Imran Pasha, Farah Ahmad, Muhammad Subtain, Areeba Rana, Ali Raza ....................................... 211
ICSFNS-2023-182 .................................................................................................................................... 212
GROWING SUSTAINABLE SOLUTIONS: THE RISE OF BIODEGRADABLE PACKAGING FROM FOOD WASTE
................................................................................................................................................................ 212
Sadia Ansar*, Saeed Ahmad, Imran Pasha, Farah Ahmad, Muhammad Subtain, Rabiya Zulfiqar, Namrah Abid,
Kamran Arshad, Kainat Fatima ............................................................................................................................... 212

30
ICSFNS-2023-01
BIO-PRESERVATION: THE FUTURE OF NATURAL ANTIMICROBIALS

Gülhan Ünlü, Ph.D.

Department of Animal, Veterinary and Food Sciences, University of Idaho

Adjunct Faculty, School of Food Science, Washington State University
Correspondence: [email protected]

ABSTRACT
Over the past 30 years, there has been a major movement to produce ready-to-eat, convenient,
and more “natural” foods using fewer chemicals to control microbial growth. The move to more
“natural” foods has catalyzed an interest in the use of bacteriocins from lactic acid bacteria
(LAB) in food. Ünlü Lab has been studying bacteriocins as bio-preservatives against select
foodborne pathogens for several years. In a recent publication, they compared, for the very
first time, the antimicrobial activity of international artisanal kefirs against various foodborne
pathogens and determined that the antimicrobial activity in is mainly due to bacteriocin
production. In a recent project, they are exploring artisanal kefir-based antimicrobials as
natural, clean-label bio-preservatives for shelf-life protection and assuring microbial food safety
in the ready-to-eat food production industry.

31
ICSFNS-2023-02
SUSTAINABILITY IN PLANT PROTEIN PROCESSING

Dr. Shushil Dhital*

Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800,
Australia
Correspondence: [email protected]

ABSTRACT
The demand for plant proteins is increasing mainly due to their innovative application on plant-
based meat and dairy analogues. Further, based on the environmental aspects and
sustainability, animal-based protein sources will not be able to meet the protein demand of the
growing population by 2050. However, protein extraction from plants is not straightforward as
the major protein sources, such as legumes, have an equivalent amount of non-protein
components - starch and fibre. Protein isolation is energy and water extensive and generates
twice the amount of starch/fibre waste. The presentation focuses on the current protein
extraction techniques and environmentally friendly options such as dry fractionation and
electrostatic separation. Further, the application of underutilized protein sources such as lentils
and mungbean as an alternative to soy and pea proteins will be discussed.

32
ICSFNS-2023-03
EFFECT OF SONO-PRE-TEXTURIZATION ON Β LACTOGLOBULIN ANTHOCYANINS ENERGY
APPETIZERS

Dr. Ibrahim Khalifa*

Food Technology Department, Faculty of Agriculture,13736, Moshtohor, Benha University,
Egypt.
Correspondence: [email protected]

ABSTRACT
The occurrence of glycation reaction and protein-protein interaction in the energy appetizers
caused browning and hardness instability while storing these appetizers, leading to the loss of
consumer acceptability. Amassing amongst anthocyanins and proteins could mitigate the
appetizers’ instability. We, therefore, investigated the anti-aggregation and ant-glycoxidation
impacts of mulberry anthocyanins combined with ultrasonic treatment (UT) pre-texturization
in an energy appetizer model throughout storage via multi-dimensional methods, containing
UPLC-ESI-MS/MS, SDS-PAGE, FTIR, texture analyzer, and molecular docking analysis. Results
noted that UT-anthocyanins significantly downgraded the browning progress, advanced
glycation end-products, and/or N-(carboxymethyl)-l-lysine intensities of energy appetizers after
45 d of storage at 45 °C. UT-anthocyanins also relegated the protein insolubility, accumulation,
oligomerization, and glycoxidation throughout the late storage. A molecular docking analysis
evidenced that cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside networked with β-
lactoglobulin subunits via H-bonding and π-π forces. This binding hindered some glycoxidation
residues of β-lactoglobulin the lysyl residues. Finally, these findings recommended that the UT-
anthocyanins could be employed as an encouraging antiglycative approach to alleviate AGEs-
creation and other consequent undesirable fluctuations in protein-rich food patterns, thereby
enhancing the energy appetizer’s post-processing stability during storage.

33
ICSFNS-2023-04
PROTECTIVE EFFECT OF GLUCOSINOLATES AND ISOTHIOCYANATES FROM CRUCIFEROUS
VEGETABLES ON CANCER

Prof. Dr. Muthu Thiruvengadam*

Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk
University, Seoul 05029, South Korea
Correspondence: [email protected]

ABSTRACT
Glucosinolates (GSL) are naturally occurring β-D-thioglucosides found across cruciferous
vegetables. Core structure formation and side-chain modifications lead to the synthesis of more
than 200 types of GSLs in Brassicaceae. Isothiocyanates (ITCs) are chemoprotective and
produced as the hydrolyzed product of GSLs by the enzyme myrosinase. Benzyl isothiocyanate
(BITC), phenethyl isothiocyanate (PEITC) and sulforaphane ([1-isothioyanato-4-(methyl-sulfinyl)
butane], SFN) are potential ITCs with efficient therapeutic properties. The beneficial role of
BITC, PEITC and SFN was widely studied against various cancers such as breast, brain, blood,
bone, colon, gastric, liver, lung, oral, pancreatic, prostate and so forth. GSL levels improvement
in plants utilizes mostly biotic/abiotic stresses and short periods of phytohormone application
and the effect of nanoparticles. We have improved the GSL level using nanoparticles, heavy
metals and phytohormones. Their availability and bioactivity are directly proportional to their
contents at the source, which is affected by methods of food preparation, processing, and
extraction. Antagonistic activity of BITC, PEITC and SFN against cancer was related to the
direct/indirect interaction with Nrf2 and NF-κB protein. All three ITCs are able to disrupt the
Nrf2-Keap1 complex and translocate Nrf2 into the nucleus. BITC has the affinity to inhibit the
NF-κB than SFN due to the presence of additional benzyl structure. We will conclude the chemo
preventive of ITCs against several types of cancer cell lines.

34
ICSFNS-2023-05
ENSURING FOOD SAFETY AT A COUNTRY LEVEL

Walid Ali Aljarbou*

Saudi Food and Drug Authority (Sfda), Riyadh, Saudi Arabia

Correspondence: [email protected]

ABSTRACT
Despite the role of the consumers in food safety at the individual and/or household level, one
of the government’s main duties is to provide safe food to consumers within the country and
when exporting food products overseas. This duty can be achieved by applying effective and
up-to-date food control systems covering all aspects of the food chain. The system includes
establishing policies, legislations, and standards, hand by hand with applying enforcement
(inspection), surveillance, and monitoring measures. Finally, the governments side by side with
universities and non-profit organizations play a major role in the awareness of consumers and
providing updated information in the most simple and effective way targeting different groups
of the community (kids, seniors, adults, pregnant, athletes, ... etc.). Food safety differs between
countries due to the difference in capabilities (mainly financial and scientifically), transparency,
level of commitment, cooperation between the different authorities within the country, and
the influence of economic and political aspects. The aim of this talk is to explain the major
aspects any country needs to ensure the food safety. Theses aspects include food law and
regulations, standards, risk analysis, control measures (such as registration, inspection, and
recall), and consumer awareness. The talk will also include definition of food safety
differentiating it from related topics and explaining the major scientific fields that works toward
food safety.

35
ICSFNS-2023-06
STUDY THE EFFECT OF ULTRA-SONICATION AND FLOW VORTEX FLUIDIC TREATMENTS ON
PHYSICOCHEMICAL CHARACTERISTICS OF SOY PROTEIN ISOLATES

Abdul Rahaman1, M. Adil Farooq2

1South China University of Technology, Guangzhou, China
2Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan
Correspondence: [email protected]

ABSTRACT
Nowadays, plant-based protein analogues have gained much attention due to their numerous
health benefits and functional properties. In this study, we investigated the effect of ultra-
sonication and flow vortex fluidic (VFD) treatment on soy protein isolate. The sample is
characterized by using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR),
Dynamic light scattering (DLS), Ultraviolet-visible spectroscopy (UV), Thermo-gravimetric
analysis (TGA) and Differential Scanning Calorimetry (DSC). The results obtained from this study
indicated that ultra-sonication and Flow Vortex Fluidic treatment could be used to improve the
fibrous nature of soy protein. The pristine SPI presents two characteristic crystallization
diffraction peaks at 10° and 20° corresponded to α helix and β sheet structures of the soy
protein isolate secondary structure, respectively. The FTIR spectra of the pristine soy protein
isolate exhibited typical characteristic absorption peaks at 1600 cm -1 and 1500 cm -1 assigned
to amide I (C=O stretching) and amide II (N–H bending). In DSC analysis the control VDF8000
shows exothermic effect and Tm was 109.56 °C. While a decrease has been observed in Tm
value US VFD. In TGA analysis all films presented similar behavior with three main stages of
mass loss. The first stage, observed up to 100°C was related to the loss of water, which indicates
the existence of residual moisture in the films. The second stage, the weight loss at 300°C, was
attributed to the evaporation of glycerol. The third stage was associated with soy protein isolate
degradation and appeared at 400°C. However, these findings will improve the stability of soy
protein isolates after being treated with ultra-sonication and vortex fluidic.

36
ICSFNS-2023-07
DEVELOPMENT OF ENZYMOLYSIS AND MICROWAVE-ASSISTED ENZYMOLYSIS TECHNIQUES TO
ASSESS THE OIL-REDUCING CAPABILITIES OF KOMBUCHA CELLULOSE

Shan He
Associate Professor, College of Science and Engineering, Flinders University, Australia
Correspondence: [email protected]

ABSTRACT
Kombucha cellulose hydrolysates help in reducing extra oil in deep-fried donuts and different
processing techniques has its own results. Enzymolysis and microwave-assisted enzymolysis
techniques were developed to assess the effectiveness of the oil-reducing capabilities of
kombucha cellulose. While the oil holding capacity was lower, the water holding capacity of the
kombucha cellulose hydrolysates produced by these two methods was higher than for the
intact kombucha cellulose. Donuts were deep-fried using kombucha cellulose hydrolysates and
complete kombucha cellulose. The oil content of the doughnut fell dramatically from 28 to 15%
as a result of using kombucha cellulose hydrolysates throughout this process instead of 2%
flour, and the decline was not caused by how the donut was processed. All samples' hardness
and brittleness showed no discernible change, and their interior microstructures were identical,
supporting texture profile analysis. Results from in vitro digestion revealed that adding
kombucha cellulose hydrolysates to the recipe for deep-fried donuts would not have any
negative effects on one's health.

37
ICSFNS-2023-08
POLYMERIC NANOMATERIALS FOR STRATEGIC APPLICATIONS IN FOOD VALUE CHAINS

Prof. Dr. Karna Ramachandraiah

Department of Food Science & Biotech, Sejong University, Seoul 05006,
Republic of Korea.

Correspondence: [email protected]

ABSTRACT
The challenges associated with animal and plant-derived food production include shifting
dietary trends, the need for naturalness, rising environmental and health concern, and label
friendliness. The problems with food systems are further exacerbated by the negative
perception of animal derived foods, excessive use of pesticides, fertilizers, and particulate
plastics along with food losses and wastes that can occur different stages of the food value
chains. Although, there are wide varieties of nanomaterials, polymeric nanomaterials have
shown great potential in alleviating many of the challenges of food value chains. Major merits
associated with polymeric nanomaterials include none-to-less toxicity, biodegradability,
biocompatibility, cost effectiveness, ease of formulation, and ability to incorporate a wide
range of payloads (antimicrobials, antioxidants, nutrients, flavors, salt, and fat mimetics). At the
livestock farming stage, antibiotics, Toll-like receptor ligands, pDNA, and exogenous genetic
materials have been delivered using polymer- based nanomaterials. At the crop farming stage,
efficacies of insecticides, fungicides, herbicides and growth hormones were improved with
polymeric nanomaterials. Polymeric matrices and nanofillers have also been widely studied for
improving the storage of animal and plant-based foods. Polymer based nano scaled sensors
with improved sensitivity and specificity, have shown great promise in the detection of
pathogens, thereby enhancing the quality analysis of animal, and plant-based foods.

38
ICSFNS-2023-09
NOVEL PACKAGING TECHNOLOGIES AND HEALTHY FOOD CHOICE

Senem Yetgin
Department of Food Engineering, Kastamonu University, Faculty Of Engineering And
Architecture, Turkey
Correspondence: [email protected]

ABSTRACT
Sustainability is the most important concept for future generations' true challenge. By 2050 it
is expected to be close to 10 billion humans worldwide. The fact that 30% of the food produced
is wasted makes this preventable situation more dramatic. Therefore, obtaining a secure food
chain from field to table will be the rapidly addressed problem. In a long-life of food chain
concept, avoiding this waste and supplying healthy food choices takes work, while using fewer
additives includes recipes. Besides these global issues, offering food with desirable conditions
based on microbiological, chemical and physical points of view has become inevitable for final
consumer wishes. Additionally, overprotective approach to discarding well-conditional food
just because of passing theoretical shelf life or defined expiration date negatively affects
sustainable approaches in the food and nutrition system. However, individual storage
conditions do not help exact predictions of the shelf life of food. Currently, packaging
technology systems present a slow degradation process and easy monitoring of food quality,
also called "active” and “intelligent” packaging systems. Active packaging system differs from
intelligent packaging with act extend the shelf life. On the other hand, an intelligent packaging
system involves indicators showing food conditions such as temperature, freshness, gas, and
radio frequency identification (RFID). Furthermore, synergistic work between them is brand
new, called " smart" packaging, and gives more valuable opportunities sustainable food chain
system.

39
ICSFNS-2023-40
IMMOBILIZATION OF ANIMAL LIVER ESTERASE WITH ELECTROSPUN PULLULAN NANOFIBER
AND ITS APPLICATION IN THE DETECTION OF CARBARYL

Jun Wang 1, Yaming Yuan1, Songnan Li 2*

1School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
2Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry

of Education of China, Institutes of Agricultural Science and Technology Development,

Yangzhou University, Yangzhou 225009, Jiangsu, China
Correspondence: [email protected]

ABSTRACT
With the increasing use of pesticide in agricultural production, the problem of pesticide residue
is becoming more and more serious. As a carbamate pesticide, carbaryl is widely used because
of its broad spectrum and high efficiency. However, carbaryl residues in food lead to its
enrichment in human body and damage to human health. Therefore, the determination of
pesticide residues for carbaryl is of great significance. In this paper, goose liver, chicken liver
and pig liver were used to extract esterase by hierarchical salting out and dialysis. In the
concentration range of 0.5~10 mg/L carbaryl, the detection limit of chicken liver esterase was
the lowest (0.29 mg/L), which was used for the next experiment. Then chicken liver esterase (E)
and pullulan solution (P) were mixed in different proportions and immobilized by
electrospinning. The average diameters of pullulan composite nanofibers with two different
kinds of chicken liver esterase addition (High: 4P3E and low: 4P1E) was 75.62 nm and 70.39 nm,
respectively. Scanning electron microscope-energy spectrum analysis presented that chicken
liver esterase was distributed evenly in pullulan composite nanofibers. The inhibition response
of carbaryl with different concentrations (0.5-10 mg/L) showed that the inhibition rate of
carbaryl to 4P1E was less than 4P3E, but the detection limit of 4P1E (0.81 mg/L) was better than
4P3E (1.10 mg/L), which could be further considered for product optimization and effect
evaluation to the actual carbaryl detection. Therefore, electrospun nanofiber immobilization
can be used as a new immobilization technology of animal esterase, aiming to provide a
theoretical basis for detection of pesticide residues.

40
ICSFNS-2023-41
BIODEGRADABLE GELATIN/ZEIN COMPOSITE FILM WITH FUNCTIONAL PROPERTIES FOR
PERISHABLE FOOD

Shabbir Ahamad
Senior Researcher, Jiangnan University, Wuxi, China

ABSTRACT

Petroleum-based materials, used commonly for packaging food products, pose a global issue of
environmental pollution nowadays. Consequently, interest grows in using biodegradable
materials as an alternative in the packaging application. A suitable solvent system was selected
by adding various zein in 85% ethanol to an aqueous gelatin solution at a controlled rate by
partial replacement of protein. The optimum crosslinking degree (65%) was with 95%
gelatin/5% zein. The tensile strength of the TG-treated films was improved 4.5 times than low-
density polyethylene film, while water solubility (~98% insoluble in water) depended on the
type of cross-linking. In order to minimize the possible inhibition of TP to TG, different
concentrations of TG and TP were tested and the higher percentage of TG (2%) and a lower
percentage of TP (1%) showed the highest crosslinking degree (62%) among films treated with
both TG and TP. The antioxidant properties, studied by DPPH or ABTS+ scavenging activity,
found that the TP concentration did not affect the radical scavenging (~80%) significantly. The
TP-incorporated film showed antibacterial properties against Staphylococcus aureus and
Escherichia coli. The mechanical strength was increased after TG crosslinking (~98 MPa)
compare with the control film (83 MPa) but TP-contained films showed significantly lower
tensile strength (from 77 to 80 MPa). TP reduced the lightness and increased the index of the
total color difference of the film. The films were used to pack highly moist (70%, w/w) food,
and the shelf life of the food was extended while packing by modified film compared to
unmodified composite film (12 days). Therefore, composing zein in gelatin could improve the
water resistance property of gelatin film with the mechanical strength of petroleum -based film,
and the incorporation of a phenolic compound could prolong the shelf-life of the product.

41
ICSFNS-2023-42
POLYPHENOLS AND PECTIN ENRICHED GOLDEN KIWIFRUIT (ACTINIDIA CHINENSIS) ALLEVIATES
HIGH FRUCTOSE-INDUCED GLUCOLIPID DISORDERS AND HEPATIC OXIDATIVE DAMAGE IN
RATS: IN ASSOCIATION WITH IMPROVEMENT OF FATTY ACIDS METABOLISM

Aamina Alim*
1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi
Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural
Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University,
China

ABSTRACT
This study aimed to determine the polyphenols and pectin content of fleshes from two Actinidia
chinensis (ACF), pericarps from two Actinidia chinensis (ACP), and fleshes with pericarps from
two Actinidia chinensis (ACFP). The protective effects of ACF, ACP, and ACFP on high fructose
(HF)-instigated dyslipidemia, hepatic steatosis, oxidative stress, insulin resistance, and fatty
acid metabolism disorders in rats were further investigated. The above abnormalities were
improved by the intervention of ACF, ACP, and ACFP in 10 weeks. Especially, ACFP considerably
ameliorated HF-induced body weight gain, elevated blood TC, TG, LDL-C, SFAs, MUFAs, and
diminished serum HDL-C and PUFAs contents. ACFP also alleviated HF-induced hyperglycemia
and hyperinsulinemia. ACFP stabilized HF-caused increase in hepatic MDA levels, serum levels
of ALT and AST, and declined hepatic T-SOD and GSH-Px activities. Similarly, histopathology of
the liver further endorsed the protective effects of ACFP on hepatocellular injury. Moreover,
ACFP increased HF-dropped acetic, propionic and butyric acid levels, which are also biomarkers
for the improving effects of golden-kiwifruit on HF-caused abnormalities. Overall, ACFP
employs more efficacious protective effects against HF-induce disorders than ACF and ACP. This
study delivers a scientific foundation for developing kiwifruit (counting peel)-based dietary
supplements for those with glucolipid-metabolic disorders and liver damage.

42
ICSFNS-2023-43
IMPACT OF SOAKING AND COOKING TREATMENTS ON THE PHYSICOCHEMICAL AND
ANTIOXIDANT PROPERTIES OF PARBOILED AND NON-PARBOILED RICE (ORYZA SATIVA L.)

Md. Kawser Alam Kanan and Maruf Ahmed1*

1 Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and
Technology University, Dinajpur, Bangladesh

ABSTRACT
The effects of soaking and cooking on the physicochemical properties and bioactive compounds
of two parboiled and non-parboiled rice cultivars (BRRI-28 and Katari bhog) were investigated
in this study. Total phenolic content (TPC) increased significantly (p ≤ 0.5) after soaking, while
total flavonoid content (TFC) and proanthocyanidin content (PC) decreased significantly (p ≤
0.5) compared to untreated rice samples. TPC increased by around 23% and 20% in parboiled
BRRI 28 and Katari bhog rice extracts, respectively, due to the cooking process, while TFC and
PC decreased significantly. DPPH radical scavenging increased whereas reducing power activity
decreased after soaking and cooking in parboiled BRRI 28. After processing, the protein, starch,
and amylose content of all samples decreased in the majority of cases. After being soaked, all
samples L * and b * values increased as compared to raw rice samples. As a result, it can be
concluded that the treatment of soaking and cooking of parboiled rice (BRRI-28) was suitable
to improve the antioxidant properties as compared to non-parboiled rice.

43
ICSFNS-2023-44
INFLUENCE OF GERMINATION ON BREAD-MAKING BEHAVIORS, FUNCTIONAL AND SHELF-LIFE
PROPERTIES, AND OVERALL QUALITY OF HIGHLAND BARLEY BREAD

Waleed Ahmed Yahia Al-Ansi

School of Food Science and Engineering Jiangnan University, Wuxi, China

ABSTRACT
Recently, the development of the nutritional profile of white wheat four bread has been of
much interest. This is usually realized by replacing supplementing wheat flour with different
flours of different origins that contribute to enhancing protein, vitamin, mineral, or dietary
fibers composition and content in the final products. Also, due to the rapid increase in the
population density, and the limitations in wheat flour production, it is very crucial to keep
working to innovate, and discover new foods, and find alternatives for wheat in a wide range.
Naked, Hull-less or Highland barley is a cereal that has been cultivated in Chinese highlands for
centenaries, it’s been used in brewing industries, and for animal feed. Nowadays, there is an
increasing interest in using highland barley for human diet. Concerning the predominant
interest in healthful foods, the discovery of improved products such as bread has elevated high-
quality foods with critical health benefits, which can considerably affect the technological and
structural properties of the bread. In this study, the impact of highland barley germination on
bread-making performance, shelf life, and nutritional value was evaluated. Highland barley was
germinated for 24, 48, and 72h. Results showed that germination produced a functional bread
with significantly enhanced nutritional value, antimicrobial, and antioxidant properties.
Consuming 100g of GHB bread per day can provide the required minimum daily intake of β-
glucan and GABA as recommended by EFSA (3g, 100mg /respectively). Excessive germination
(48 and 72h) negatively affected the formation of gluten network which decreased flour water
absorption, dough development time, and stability. Also, LF- NMR results suggested that
germination decreased T21, T22, and T23 populations during storage. This study confirmed that
germination under controlled conditions can improve the bread quality and properties.
However, bread made with germinated barley (24h) significantly had the best bread-making
performance, shelf life, sensory attributes, and overall acceptability.

44
ICSFNS-2023-45
POINT-OF-CARE TESTING APTASENSOR: THE NEXT-GENERATION FOOD SAFETY AND
DETECTION TOOLS

Dr. Imran Mahmood Khan

Institute of Food Safety, detection and control, Jiangnan University, Wuxi, 214122, China

Correspondence: [email protected]

ABSTRACT
Safe and healthy food holds the key to a healthy life, and efficient detection of unsafe food is
the most projecting scientific effort in this direction. For several years now, biosensors have
taken great strides toward ensuring food safety. The development of a wide array of fluorescent
nanomaterials, with novel transduction platforms, catalytic activity, superparamagnetic
properties, and signal enhancement abilities, has paved the way for their applicability in the
design of high-performance fluorescence sensing devices. Additionally, aptamers impart a
leading role as specific biorecognition elements in these biosensors for a wide variety of target
molecules. Aptamers are single-stranded RNA or DNA ligands, which can be selected by a
method called systematic evolution of ligands by exponential enrichment (SELEX); and they can
specifically recognize and bind to their targets. These unique characteristics of aptamers offer
great potential in applications. The implication of nanomaterial together with aptamer in Point-
of-Care testing devices has revitalized the field of medical diagnostics and environmental and
food safety. Point-of-care testing (POCT) devices can provide instantaneous results, supporting
the provision of timely detection by better-informed. POCT apta sensing has created a paradigm
shift by increasing speed, and accuracy, reduction in turn-around time, independence from
sophisticated instruments, and less reliance on skilled personnel. New trends pertaining to
increasing the sensitivity of detection by using nanomaterials and engineering new aptamers
are prevailing. With the recent development of new aptamers and following the lead of apta
sensors devoted to the biomedical and food safety field for on-site detection, the next years
will witness an avalanche of new exciting electrochemical apta sensors for food safety.

45
ICSFNS-2023-46
THE EFFECT OF LACTIC ACID BACTERIA AND CO-CULTURE ON STRUCTURAL, RHEOLOGICAL
AND TEXTURAL PROFILE OF CORN DOUGH

Sanabil1,2*, Yongkun Ma1*

1College of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
2Department of Food science and Technology, Unversity of Central Punjab

Correspondence: [email protected]

ABSTRACT

In the current study, the effect of lactic acid bacteria (LAB) on corn flour was studied using
dynamic characterization methods including Rapid Visco Analyzer (RVA), texture profile
analyzer (TPA), Rheometer, scanning electron micrographs (SEM), differential scanning
calorimetry (DSC) along with co-culture technique in order to enhance its applicability by
evaluating the changes in rheology, texture, morphology, structure and thermal properties. Our
findings suggested that Bacterial incorporation both individually and in combination (co-
culture) revealed an improved corn dough profile with better properties. SEM showed more
grooves, indentations, cracks and the irregular shape of particles. RVA exhibited different
pasting behavior on the dough. Bacterial inoculation in flour attributed an increase in the TO
(68.61-71.18), TP (73.74-78.42), TC (78.78-85.36), melting temperature (10.17-15.19) and ΔH
(2.72-5.40). The hardness of corn was found to be approximately 75% of native dough. In
treated corn, an increase was observed in both loss and storage modulus in correspondence
with the changes in starch configuration and leaching of constituents. The results from DSC
showed an increase in melting temperature range and gelatinization enthalpy due to bacterial
treatment attributed to more diverse morphology. The results concluded in demonstration of
a novel impact on structural, rheological, morphological and thermal capabilities and capacities
of corn dough. Furthermore, the insight alterations that induce various changes leading to
improvement in corn flour. It may also enhance the acquaintance about the upright revolution
in the profile of corn dough and its potential usage in industry and homes.

46
ICSFNS-2023-47
CHARACTERIZATION OF L-FUCOSE ISOMERASE FROM PAENIBACILLUS RHIZOSPHAERAE FOR
THE PRODUCTION OF L-FUCULOSE FROM HYDROLYZED FUCOIDAN

Muhammad Waheed Iqbal1*, Tahreem Riaz1, Shahid Mahmood1, Xianghui Qi 1, Wanmeng

Mu2, Wenli Zhang2
1 School of Food and Biological Engineering Jiangsu University Zhenjiang 212013, Jiangsu,

China.
2 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,

214122, China.
Correspondence: [email protected]
ABSTRACT
Aims: L-Fuculose is a valuable rare sugar used to treat a variety of ailments, including HIV,
cancer, Hepatitis B, human lysosomal disease (fucosidosis), as well as cardio-protective
medications. The enzymatic approach for the production of L-fuculose using L-fucose as a
substrate would be an advantageous method with a wide range of industrial applications. The
objective of this study is the characterization of recombinant L-fucose isomerase from
Paenibacillus rhizosphaerae (Pa-LFI) for the production of L-fuculose from an inexpensive and
natural source (fucoidan) as well as its comparison with commercial L-fucose. Methods and
Results: Erstwhile to the enzymatic synthesis of L-fuculose, fucoidan; fucose containing
polysaccharide (FPs) was isolated from Undaria pinnatifida, and subsequently hydrolyzed, and
characterized. The results elaborate that FPs contain 35.9% of fucose along with other kinds of
monosaccharides. The purified Pa-LFI exhibited a single band at 65 kDa and showed it as a
hexamer with a native molecular mass of 396 kDa. The highest activity of 104.5 U mg-1 of Pa-
LFI was perceived at a temperature of 50 °C and pH 6.5 in the presence of 1 mM of Mn2+. The
Pa-LFI revealed a melting temperature (Tm) of 75 °C and a half-life of 12.6 h at 50 °C. It exhibited
that Pa-LFI with aldose substrate (L-fucose), has a stronger isomerizing activity, disclosing Km,
kcat, and kcat/Km 86.2 mM, 32831 min-1, and 335 min-1 mM-1 respectively. After reaching
equilibrium, Pa-LFI efficiently catalyzed the reaction to convert L-fucose into L-fuculose and the
conversion ratios of L-fuculose from 100 g L-1 of FPs and commercial fucose were around 6%
(5.6 g L-1) and 30% (30.2 g L-1), respectively. Conclusions: According to the findings of the
current study, the Pa-LFI will be useful in the manufacturing of L-fuculose using an effective and
easy approach that produces no by-products.

47
ICSFNS-2023-48
ACTIVATION AND INACTIVATION MECHANISM OF OXIDOREDUCTASE ENZYMES IN FRUIT AND
VEGETABLE JUICES DURING THERMAL AND NON-THERMAL PROCESSING TECHNOLOGIES

Aamir Iqbal1, Ayesha Murtaza2

1Institute of Food Science, Cornell University, Ithaca, NY 14853, USA

2Department of Food science and Technology, University of Central Punjab, Pakistan

Correspondence: [email protected]

ABSTRACT

Fruit and vegetables provide several nutritional and medicinal functions due to containing high
amount of phenolic, vitamins, mineral, fiber, and essential fatty acids. Polyphenol oxidase (PPO)
is thought to be a threat for food industry because it is the major cause of quality deterioration
by initiating browning reaction during processing, handling and storage of fruits and vegetables.
Traditionally, thermal treatment such as pasteurization uses high temperature to eliminate the
harmful microorganisms and undesirable enzymes to extend the shelf life of product. However,
high temperature causes significant changes in food compositions and may destroy the food
nutrients, which are important for human health. Thermal processing also causes adverse effect
on food sensory attributes, resulting in odd flavors and colors, which are undesirable for the
consumers. The global beverages market is undergoing a rapid change led by a consumer
demand for healthy and high-quality products. It is essential for finding better ways of
preserving these beverages to ensure long product shelf life while also maintaining their
customer-demanded quality traits. Recently, High pressure carbon dioxide (HPCD) and
ultrasound processing have gained much attention in food and beverage industry since they
efficiently inactivate the browning enzyme (PPO) to retain the fresh like sensory, nutritional,
and physical properties of products. These technologies can avoid the formation of undesirable
by-products and organoleptic changes which cause the negative impact on flavor. Thus, the
main aim of current study was to explain the possible mechanism of inactivation and structural
modifications in PPO enzyme in fruit juice subjected to thermal and non-thermal (HPCD and
ultrasonic) technologies. Furthermore, comparative study was performed to observe the
changes in microbial, enzymatic, and quality attributes during storage of juice after thermal and
non-thermal processing.

48
ICSFNS-2023-49
USE OF NATURAL HYDROCOLLOIDS AS STARCH MODIFYING AGENTS

Shahzad Hussain*, Abdellatif A. Mohamed and Mohamed Saleh Alamri, Mohamed A.

Ibraheem, Akram A. Abdo Qasem
Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
Correspondence: [email protected]

ABSTRACT
Starches are used to gel, thicken, and texturize foods. Natural properties of native starches
include limited shear stress resistance during prolonged mixing, syneresis, thermal
decomposition, and more retrogradation. Repeated freezing and thawing of frozen foods
containing starches can also cause water separation and the formation of larger ice crystals if
improperly handled during supply chain operations. To improve the properties of native
starches, their properties are modified through physical, chemical, enzymatic, or other means.
Different types of hydrocolloid gums are used to modify the pasting, thermal, and functional
properties of various native starches due to market demand for economical, safe, and natural
food ingredients. The purpose of this study was to investigate the use of raw cactus mucilage
(CM) and acacia mucilage (AM) as natural sources of gum hydrocolloids for the modification of
corn (CS) and Turkish bean starch (TBS). Starches were combined with native CM and AM at a
2% replacement level. Water-based starch-mucilage mixtures were created, freeze-dried,
ground to a powder, and stored in airtight jars. Using a rapid visco analyzer, differential
scanning calorimeter, texture analyzer, and dynamic rheometer, we investigated their pasting,
thermal, textural, and rheological properties. TBS dispersions had a lower pasting temperature
(PT) than CS dispersions. In the presence of hydrocolloids, the setback viscosities were also
reduced. According to the thermograms, the starch and gum blends had a significant effect on
the gelatinization enthalpies. Adding 2% CM and AM to starch gels significantly reduced
syneresis when compared to control gels. Both starch dispersions had higher G′ values than Gʺ
values, indicating that they were more elastic and less viscous with or without gums. As shear
was increased, all starch gels exhibited non-Newtonian shear thinning behaviors. The use of
natural gums derived from non-traditional/natural sources may aid the starch industry in
achieving starch modifications as an alternative to chemical and enzymatic methods.

49
ICSFNS-2023-50
INCORPORATION OF GINGER GLYCEROL EXTRACT INTO COATING FORMULATION TO IMPROVE
THE OXIDATIVE STABILITY OF WALNUT KERNELS

Muhammad Nouman Shaukat and Biagio Fallico

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Italy
ABSTRACT

Apart from being a dry fruit with a peculiar flavor, walnuts are also recognized for their health
benefits. These health advancing properties of walnuts are associated with their beneficial
phytochemical content and healthy fatty acid profile comprising substantial amount of Ω-3 &
Ω-6 polyunsaturated fatty acids. Due to higher polyunsaturated lipid content, walnut kernels
are more prone towards lipid oxidation processes resulting in onset of off-flavor and rancidity.
The spoilage of the walnut kernels could be prevented by applying a suitable antioxidant. For
food applications, natural antioxidants are preferred due to the safety and toxicity issues
associated with the synthetic antioxidants. The current study was focused on the application of
ginger bio actives into an edible coating formulation to prevent quality deterioration of walnut
kernels under storage. The green extraction methodology involving glycerol as an extraction
solvent was employed to derive the functional compounds from ginger. Then, Walnut kernels
coated with ginger glycerol extract (GGE) containing chitosan-based coating were incubated
under stressed storage temperature (45 °C). The results of TBARS assay and peroxide value
revealed that GGE coating was effective against the spoilage of walnut kernels. The lipid
oxidation and peroxide value was significantly lowered as compared to the chitosan coating
and uncoated (control) samples under stressed storage conditions. Another aspect of the
results obtained was to improve the nutritional quality of the walnut along with the shelf life.
Further studies will be carried out to determine the efficacy of GGE at different concentrations
and overall acceptability through sensory analysis.

50
ICSFNS-2023-51
ROLE OF FOOD SCIENCE & TECHNOLOGY AND NUTRITION IN PAKISTAN: AN IMPERATIVE
APPROACH FOR FUTURE NEEDS

Tahir Zahoor, Shazia Zahra, Saima Batool and Zainab Akbar

Faculty of Applied Sciences, NUR International University, Lahore

Correspondence: [email protected]

ABSTRACT
Food Sciences (Technology and Nutrition) are growing side by side in the region of South East
Asia and worldwide due to need of product development, value addition, nutritive and
therapeutic value for the growing population. With the growing population worldwide, and
especially talking about Pakistan, food security is becoming an issue to meet the targets
because of various reasons particularly climate changes consequently affecting the
sustainability. Nutrition sufficient foods and balanced diet for the common man is becoming
harder to avail. Diseases and pandemics have widened the gap of health and wellbeing in
developing countries. In Pakistan although several institutions are offering food related degree
programs producing a huge number of graduates which need to have understanding about the
straight directions to mitigate food security and nutrition dense food for various groups, gender
and age groups. To overcome the situation and converting to sustainability under the scenario
of SDGs, Pakistani scientists / stakeholders need to follow impactful and smart approaches for
the way forward reaching to level of developed countries and utilizing available resources of
agricultural country like ours. Struggle to meet challenges of SDGs through innovative
approaches to adopt for varietal value addition for the purpose of food security whereas,
supplementations, fortifications, functional and nutraceutical, productions for healthy well-
being steps are important to follow the target achievements to become at par to the developing
world.

51
ICSFNS-2023-52
CLIMATE CHANGE AND FOOD SECURITY IN PAKISTAN- AN EMERGING CHALLENGE

Prof. Dr. Saeed Akhtar

Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan
Correspondence: [email protected]
ABSTRACT
Pakistan is one of the most vulnerable countries to be severely impacted by climate change in
recent years. Many rural areas which produced a good amount of grain crops have been
massively damaged by floods, droughts, and heat waves in the last few years, ultimately
creating national food insecurity on a larger scale. Under such circumstances, the Asian
development bank estimates a sharp decline in the major food crops such as wheat, rice, maize,
and sugar cane. Wheat a major staple grain crop is a determinant for food security which has
been decreased by 2 million tons causing the major challenges to feed the population. In
Pakistan, food security has become the key target towards sustainability as quoted in the
second United Nations Sustainability Goals (SDGs) that target zero hunger in the world by the
end of 2030. This abrupt variation in climate is threatening the whole nation in terms of food
insecurity. As already the global hunger index for 2022 has indicated that Pakistan ranks 99th
out of 121 countries, which is quite alarming for stakeholders. To overcome these challenges
the government needs to provide policies for innovative systems to forecast climatic changes,
introduce new varieties of crops which can sustain drastic climatic variations, invest maximum
capital to ensure sustainable agricultural systems, etc. These radical steps would be helpful to
meet these challenges effectively and efficiently.

52
ICSFNS-2023-53
RECENT TRENDS IN FOOD SCIENCE AND TECHNOLOGY FOR SAFEGUARDING FOOD SECURITY
FOR THE WORLD POPULATION

Imran Pasha*, Farah Ahmad, Ali Raza, Muhammad Subtain

National Institute of Food Science and Technology, University of Agriculture, Faisalabad-
Pakistan
Correspondence: [email protected]
ABSTRACT
The global population is expected to reach to 9.7 billion by the year 2050 and the major
challenge for this massive population would be guaranteeing food security. An estimated 70%
rise in food production is needed to ensure food availability for world population in 2050. As
per FAO, food wastage (~1.3 billion tons annually from production to retail) is one of the
enormous threats to food security. Additionally, a dietary shift form animal-based food is
desired as animals have higher needs for natural resources causing environmental degradation.
Yet, a dietary shift encompassing food production and consumption patterns is not very
convenient and needs to be efficient, economically feasible and sustainable. The innovative
products developed using novel technologies should be affordable, nutritionally adequate, and
culturally acceptable. In under-developed and developing world, food production and
consumption patterns are driven by nutritional adequacy and food safety while in the
developed world, functional, nutritional, and environment-friendly foods are preferred. In
recent times, the concept of food has evolved from a tool providing calories for life sustenance
to a substance preventing from disorders. Hence, there is a need for all-inclusive and
environment-centered food system that is equal, resourceful, healthier, and consumer-
centered. This evolution is complex and intricated. First, to make more efficient use of available
resources, valorization of food wastes as new foods/ingredients is obligatory. Second,
approaches that might cause an increase in food production such as vertical farming, genetic
engineering and cellular agriculture are important. These improvements in food system will
help achieve efficient land use, local food production reducing transportation requirements and
resultantly enhanced food productivity. Sustainable food systems in future will also need food
designs based on engineering and digitalization for improving food appearance, nutritional
functionality, and consumer acceptability. Helpful tools in digitalization of food systems might
include artificial intelligence, virtual reality, augmented reality and blockchain, etc. All these
actions combined might help safeguard sustainable food systems ensuring food security for
world population in 2050.
53
ICSFNS-2023-54
LOOSE OIL: A HURDLE IN IMPLEMENTING EDIBLE OIL FORTIFICATION AS A UNIVERSAL AND
PRO-POOR PUBLIC HEALTH NUTRITION INTERVENTION

Prof. Dr. Muhammad Umair Arshad

Chairman, Food Science Government College University Faisalabad
Correspondence: [email protected]

ABSTRACT

In Pakistan, around 27.3% of women and over 51.5% of children are Vitamin A deficient
according to the National Nutrition Survey (NNS) 2018. Oil/vanaspati ghee is consumed by the
majority of the population and is considered a good vehicle to deliver vitamins A and D to the
population. According Fortification Assessment Coverage Toolkit (FACT) survey in 2017,
estimated that 15% of the population purchased “Loose oil” referred to as to unrefined oil. To
overcome the micronutrient deficiency, a five-year programme known as “Food Fortification
on Pakistan (FFP)” is introduced which is funded by the UK Government’s Foreign
Commonwealth and Development Office (FCDO). A vitamin A and D supplementation program
was initiated by FFP in May 2017 for edible oil/ghee fortification. In 1965, vitamin A
supplementation of oil became mandatory but has been poorly implemented by food
regulators since then. With the cooperation of the Pakistan Standard and Quality Control
Authority (PSQCA) and provincial food authorities, FFP amended oil fortification standards to
establish a uniform standard with a vitamin A level of between 33,000 and 45,000 IUs/kg and a
vitamin D level of between 3,500 and 4,500 IUs/kg for edible oil fortification. Furthermore, food
authorities should seek the support of stakeholders other than edible oil processors, including
loose oil associations, wholesale market associations, and soxhlet extraction associations to
implement ban on the sale of loose oil.

54
ICSFNS-2023-55
BACTERIAL PEPTIDES WITH ANTIMICROBIAL POTENTIAL: AN INNOVATIVE SUBSTITUTE FOR
FOOD PRESERVATION

Mian Anjum Murtaza

Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan

Correspondence: [email protected]

ABSTRACT

Chemical preservatives neither eradicate pathogens from food nor delays microbial spoilage
absolutely. Low temperature preservation of perishable foods can assist but have no assurance
of overall safety and quality. The thermal processing at required temperature and time
combinations is done to kill microorganisms but a lot of energy is also transmitted into the
products prompting many undesirable reactions that influence nutritional and organoleptic
perceptions. Bio-preservation is an exceptional alternative for chemical or thermal preservation
of food. It is based on food applications of natural antimicrobial compounds from plants or
bacteria. The bioactive peptides produced by the certain bacteria that inhibit the growth or
viability of closely related organisms are known as bacteriocins. These are ribosomally
synthesized peptides used as bio-preservatives in foods and are more attractive as
preservatives than synthetic compounds since natural peptides do not alter the functional and
nutritional properties of food. These behave differentially in varying environmental conditions
against different microbial targets including spoilage and pathogenic bacteria. They have broad
food applications owing to heat stability, wider pH tolerance and proteolytic activities. Peptides
from different genera being recognized as safe are becoming an emerging issue all over the
world as food preservatives, nutraceuticals, prebiotics and probiotics. However, in developing
world, it is still a nascent aspect with potential prospects and wide applications in food industry.
A number of research clusters are employed on isolation, characterization and purification of
novel peptides for antimicrobial activity and food applications.

55
ICSFNS-2023-56
APPROACHES OF PRODUCING AND IDENTIFYING HALAL CHEESE: FROM FARM TO TABLE

Aysha Sameen
Department of Food Science and Technology, Government College Women University,
Faisalabad, Pakistan

Correspondence: [email protected]

ABSTRACT

Cheese is a fermented dairy product developed by curdling milk with an enzyme/coagulant. As

all dairy products are made from the milk of animals, cheese made from halal cows is accepted
by Muslims around the world. Halal foods are largely accepted by non-Muslims as long as the
product claiming to be halal is produced across the entire supply chain in a safe and vigorous
way until it reaches the consumer. The development of cheese begins with milk production on
farms; therefore, halal feed must be provided to the animals and cross-contamination with
haram ingredients must be prevented. Variety of starter cultures purified from various sources
must be specially derived from the milk of halal-milching animals; special consideration must
be given to cultures that do not bear a halal emblem on the label. Cultures formed by
microorganisms or fungi may be more advantageous for halal cheese making. Rennet is a
coagulating enzyme derived from the stomach lining of pigs and calves. The production of
rennet-like enzyme from plant sources, such as Ficus Carcia, has been the subject of a number
of researches. In a similar fashion, gums and pectin can be used to stabilize the texture in place
of gelatin. In addition, the cheese's packaging must include information about the origin of its
ingredients and a halal mark for certification by the local halal regulation body. As customers
lack knowledge of halal cheese, they rely on the halal logo or brands with which they are
familiar. In order to save time, it is necessary to implement block chain or traceability
technologies as well as other modern technologies and tools such as Radio frequency
identification (RFID), microscopic methods, Gas chromatography (GC), electronic nose, ELISA,
PCR, nanotechnology, and rapid testing kits for assessing the quality of halal food items within
minutes. HACCP and ISO certificates guarantee the safety of food, gaining the customers' trust.
Halal certification continues to be an essential driver of consumer trust, but its dissemination
must be improved so that the quality of halal cheese may be assured at all points throughout
the supply chain.

56
ICSFNS-2023-57
GREEN EXTRACTION OF NATURAL CONSTITUENTS; CONCEPT AND APPLICATIONS

Muhammad Issa Khan* and Raakia Anam Saeed

National Institute of Food science and Technology (NIFSAT), University of Agriculture,
Faisalabad

ABSTRACT

The consumer’s demand for healthier and natural foods as well as their extracted constituents
has increased during the past few decades. Owing to growing concern over the impact of
climate change, more sustainable approaches for extraction have been proposed and
optimized. The development of green extraction techniques by using modern technology with
limited or no organic solvents aims to reduce environmental as well as health impacts and
maximize the yield of desired phytoconstituents. Since conventional extraction processes
produce higher solvent waste, thereby causing numerous ecological and health issues.
Moreover, the implementation of modern techniques minimizes exposure to solvents and
vapors. Novel green extraction involves analytical procedures that utilize less energy, different
solvents, and sustainable natural products, thus generating a safe and best quality extract or
product through enhancing the cell membrane permeability. Ultrasound-assisted extraction
(UAE), sub-critical and supercritical fluid extraction (SFE), microwave-assisted extraction (MAE)
and accelerated solvent extraction (ASE), high-pressure processing, and pulsed electric field
(novel pretreatments) are the proposed green technologies alternative to conventional
methods. These novel techniques are also referred to as cold extraction techniques due to
comparatively low extraction temperature, which does not harm the stability of the extracted
substances. Apart from the associated benefits, novel techniques also have a few limitations
like running cost and capital investments, which may pose significant challenge to their
implementations.

57
ICSFNS-2023-58
CAPACITY BUILDING OF DAIRY FARMERS AND INDUSTRY STAKEHOLDERS ON MILK VALUE
CHAIN

Dr. Muhammad Junaid

Project Director, Capacity Building on Milk Value Chain / Lecturer Department of Dairy
Technology

ABSTRACT
Pakistan is an agricultural country where this sector contributes about one fifth in country’s
GDP and is the backbone of the rural economy as it provides employment to 42% workforce of
the country. Livestock is the largest shareholder in agriculture with enormous contribution of
62% in agricultural GDP. It can be apprised from the fact that a rural population of nearly 40-45
million is directly dependent on livestock farming for their livelihoods. Pakistan is the fourth
largest milk producing country in the world (FAO 2019) and majority of milk is produced by
small dairy farmers. The macroeconomic importance of the dairy sector for Pakistan’s economy,
in general, and for the rural economy, in particular, cannot be overemphasized. Milk is the main
livelihood and serves as a cash crop of landless small holders having a herd of five to seven
animals. The World Bank has time and again stressed that investment in livestock sector is the
best way to reduce disparity in income and reduce poverty in Pakistan. This Capacity Building
Project is especially linked with the sectoral strategy of Livestock and Dairy Development
Department, Govt. of Punjab. Currently small-scale dairy farmers need sophisticated
technologies that are used on a global scale to improve their productivity and quality. This
initiative will step in to teach personnel in accordance with worldwide standards that have
higher quality attributes. The emphasis of current project is on capacity building of stakeholders
on dairy value chain so that a way for sustainable milk production system could be initiated in
the province.

58
ICSFNS-2023-59
HEALTHY LIFE STYLE

Muhammad Awais
Population welfare Department, Government of Punjab, Pakistan
Correspondence: [email protected]

ABSTRACT

Health is essentially one of the important components in basic human performance; it

contributes to well-being and overall lifestyle. Today, the planning on promoting a healthy
lifestyle to strengthening the health of population being develops at a new pace. On account to
prevent non-communicable diseases like CVD, stroke, cancer, DM & chronic lung diseases,
support a healthy lifestyle and boost physical activity. In long history of individual level
intervention healthy lifestyle being the primary target. Healthy life style is measured through
diet, exercise and sleep. Factors affecting human health including hereditary, state of
environment, medical supplies and human lifestyle 15%, 20%, 10% and 55% respectively.
Healthy lifestyle help you thrive as you move through your life’s journey, although healthy
choices aren’t as easy always as hard to prepare meals and energy to exercise regularly.
However, by taking some steps efforts may pay off in rest of life including be physically active
30 minutes most of days of week like walking, sports or running & eat a balanced diet have right
amount of fruits, vegetables and whole grains, choose a diet that low in saturated fat and
cholesterol and diet carry moderate amount of sugar, salt and total fat.

59
ICSFNS-2023-60
EMERGING PROSPECTS OF RESEARCH IN BIOACTIVE RICH FOODS

Shahzad Ali Shahid Chatha

Professor of Analytical Chemistry/Director International Linkages, Government College
University, Faisalabad, Pakistan

Correspondence: [email protected]

ABSTRACT

There has been a remarkable resurgence of interest in natural product-based food products
from the last few decades. With the outstanding/developments in the areas of separation
science, spectroscopic techniques, and microplate-based ultrasensitive in vitro assays, natural
product research is enjoying renewed attention for providing novel and interesting chemical
scaffolds. The various available hyphenated techniques (GC-MS, LC-PDA, LC-MS, LC-FTIR, LC-
NMR, LC-NMR-MS, CE-MS) have made possible the pre-isolation analyses of crude extracts or
fractions from different natural sources, isolation and on-line detection of natural products,
chemotaxonomic studies, chemical finger printing, quality control of herbal products and
metabolomics studies. This talk will present, with practical examples, a general overview of the
processes involved in natural product research, starting from extraction to determination of
the structures of purified products and their biological activity.

60
ICSFNS-2023-61
HEALTHY LIFESTYLE AND SUPER FOODS

Prof. Dr. Shahazad Maqsood Basra

CEO Virsa Farm Faisalabad, Motivational Speaker/ Health Counsellor

ABSTRACT

Modern lifestyle has created huge negative impacts on health. Sedate lifestyle, lack of physical
activities, replacement of healthy and simple food with high caloric fast food, sugary drinks,
snacks, increased social activities and mental stresses have resulted in metabolic syndrome.
This is leading to insulin resistance and so many diseases like type II diabetes, hypertension,
hyperglycemia, arthritis, fatty liver, PCOS and obesity, the mother of all diseases. The quality of
life has been compromised with the adaptation of modern lifestyle. Fortunately, most of these
diseases are reversible by shifting to a healthy lifestyle. Super foods are an important
component of a healthy lifestyle. Super foods, the nutrient dense crops, provide most of the
nutrients needed for a healthy living. Recently some of the superfoods have gained lot of
attention through the social media. These super foods include moringa, quinoa, chia, amaranth,
buckwheat, broccoli, kale, avocado etc. This presentation elaborates the role of these
superfoods in healthy lifestyle.

61
ICSFNS-2023-62
TEXTURIZED VEGETABLE PROTEINS AS MEAT ANALOGUE; A WAY FORWARD FOR FOOD
SECURITY

Dr. Iahtisham-Ul-Haq Kauser

Abdulla Malik School of Life Science, Forman Christian College (A Chartered University), Lahore

Correspondence: [email protected]

ABSTRACT

Food security demands nutritional, psychological and economic stability of individuals. With
respect to food products, consumers are concerned about nutrition, hedonic characters and
cost of the product. Meeting these requirements may guarantee success of a food product in
the market. Amongst dietary components, proteins hold pivotal position as these perform
structural, functional and regulatory roles in the body to maintain and improve health. Animal
proteins are of vital consideration due to balanced amino acid profile and sensory characters
to satisfy dietary and hedonic needs. Nevertheless, animal meats are not cost effective that
restrict a huge segment of population to enjoy balanced proteins. Alongside, animal meat is
also subject to certain religious jurisdiction for being fit to consume in terms of Halal and Kosher
for Muslims and Jews, respectively. In this respect, proteins from plant sources provide
sufficient window to cater the consumer demands as a low-cost and safer solution to meat.
Texturized vegetable proteins (TVPs) are the plant-based products that mimic the characteristic
of meat. However, taste, texture, flavor, appearance and satisfaction are desired characters
which should be sufficiently met by the TVPs to be accepted by consumers. These quality
characters are effectively delivered by animal meat having balanced portions of protein and
fats. Hence, meeting the required characters is a huge deal as most of the TVP formulations are
not capable of exactly imitating the meat. In this respect, special focus should be applied to
develop precise recipes that can fulfil the desired hedonic characters alongside providing
sufficient nutrition. For the purpose, one of the strategies is to use different plant blends to
balance the nutritional profile. Furthermore, novel technologies capable of mimicking textural
characteristics to meat should be explored and optimized. Another challenge is consumer
trends towards such products that needs to be addressed especially in developing countries
like Pakistan. To get maximum benefit from meat mimics, multi-sectoral research projects are
required to develop, optimize and explore novel TVP formulations and analyzing consumer
acceptance.
62
ICSFNS-2023-63
FORMULATION AND NUTRITIONAL CHARACTERIZATION OF MUSTARD AND SESAME OILSEED
CAKE EXTRACTS-BASED FUNCTIONAL DRINK

Ifrah Usman, Ali Imran*, Muhamad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Saima
Sana
Department of Food Sciences Government College University Faisalabad, Pakistan

Correspondence: [email protected]
ABSTRACT

Agro-industrial Waste valorization is one of the key strategies to ensure food security and
reduce hunger. The scientific community showed strong agreement on the therapeutic and
functional capacity of different agro-industrial waste owing to the presence of polyphenols and
other classes of antioxidants. The current investigation was carried out to develop polyphenol-
enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted from
the mustard and sesame oilseed cake through ultrasound-aided extraction alongside
conventional extraction mode for comparison purposes. Among the oilseed, cake extracts
sesame with methanol and ultrasonic extraction exhibited better results for TPC, DPPH, FRAP,
ABTS, and β-carotene as (39±0.04), (35±0.02), (20±0.02), (18±0.03), (35±0.05) respectively as
compared to mustard which showed (31±0.04), (20±0.01), (16±0.02), (12±0.01), (30±0.05)
respectively. Afterward, three functional drinks were prepared by using the mango juice
combined with mustard and sesame oilseed cake extract alongside control. The first one
controls (without extract) while in 2nd and 3rd drinks alongside 50% mango juice 10% of
mustard and sesame oilseed cake extracts were utilized separately. The developed functional
drinks were further analyzed for their physicochemical, antioxidant, and sensory attributes and
results indicated that the developed drink exhibited a strong antioxidant profile and sensory
attributes that indicate their suitability as intervention. The recorded values for total phenols,
total flavonoids, total carotenoids, and vitamin C in T0, and T2 were (29.79±6.05, 32.53±7.05,
and,30.5±5.05), (26.33±5.05, 30.60±7.05 and 29.75±5.05), (2.11±0.05, 2.12±0.05 and 2.08±.01)
and (31.7±7.05, 30.5±5.05 and 29.6±6.05) respectively. Likewise, sensory evaluation for color,
flavor, sweetness, sourness, and overall acceptability during 2 months of storage was displayed
by radar graphs

63
ICSFNS-2023-64
EFFECT OF ALOE VERA GEL-BASED EDIBLE COATING ON MICROBIOLOGICAL SAFETY AND
QUALITY OF TOMATO

Nida Firdous a,b,i*,Moazzam Rafiq Khana,Masood Sadiq Butta, Maratab Ali c,d, Muhammad Asim
Shabbira, Ahmad Dina , Abid Hussaine , Azhari Siddeegf and Muhammad Faisal Manzoor g,h
aNational Institute of Food Science & Technology, UAF, Faisalabad, Pakistan;
bDepartment of Horticulture, College of Food, Agriculture and Natural Resources, University of

Minnesota, Minneapolis, Minnesota, USA;

cSchool of Agricultural Engineering and Food Science, Shandong University of Technology,

Zibo, Shandong, PR China;

dSchool of Food and Agricultural Sciences, University of Management and Technology, Lahore;
eFaculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan,

Karakoram International University, Pakistan;

fDepartment of Food Engineering and Technology, Faculty of Engineering and Technology,

University Gezira, Wad Medani, Sudan;

gGuangdong provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University,

Foshan, China;
hSchool of Food Science and Engineering, South China University of Technology, Guangzhou,

China
iDepartment of food science and technology, Muhammad Nawaz Sharif University of

Agriculture, Multan
ABSTRACT

This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on
tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG
coating solutions were prepared with different percentages of extracted gel ranging from 0 to
80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%),
glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80%
AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid,
sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count
remained lesser in fruits treated with a higher concentration of AVG over the storage time.
Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency,
absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion,
applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality
of tomato fruit.

64
ICSFNS-2023-65
DEVELOPMENT OF MALTODEXTRIN-ALGINATE-PEA PROTEIN ISOLATE BASED ENCAPSULATION
SYSTEM TO IMPROVE SURVIVAL OF PROBIOTICS IN SIMULATED GASTROINTESTINAL
CONDITIONS

Iqra Yasmin1, Muhammad Saeed2, Wahab Ali Khan3, Muhammad Azam2

1 Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal Pakistan
2 National Institute of Food Science and Technology, University of Agriculture, Faisalabad,
Pakistan
3Department of Nutrition and Health promotion, University of Home Economics, Lahore
Correspondence: [email protected]

ABSTRACT

Probiotics products are being introduced in the market due to health-boosting effects.
Probiotics are living microorganisms that ingested in sufficient quantity; benefit the health of
the consumer. They provide certain health benefits by improving immune system and inhibiting
the growth of pathogenic bacteria in the human body. The main challenge is the survival and
viability of probiotics because they lose their viability during gastric transit and storage. The
current study was designed to investigate the viability of Lactobacillus breve encapsulated into
maltodextrin-alginate (MA) particles coated with different concentration (6%, 8%, 10% w/v)
pea protein isolate (PPI) to develop as multilayer encapsulating system. Pure culture of
Lactobacillus breve was activated 3 times in MRS broth. After preparation of multilayer
microbeads, the probiotic survival was investigated under simulated gastrointestinal conditions
(gastric juice and bile salt), release profile, morphological characteristics, encapsulation
efficiency, storage and thermal stability. Data was obtained in triplicates. Encapsulation
efficiency was > 82% in all the multilayered formulations as compare to without coating
microbeads. The formulation with 10% coating of PPI provide maximum protection under
simulated gastrointestinal conditions with 80% survival rate. In case of thermal stability, the
multilayer coated microbeads provide maximum protection to probiotics as compare to free or
without coating. Storage stability results revealed that after 4 weeks of storage at 4⁰C, the
multilayer microbeads have viable cell count was greater than the minimum recommended
dose of probiotics > 6 CFU/mL as compared to free and without layer microbeads. Our finding
suggests that PPI in multilayer coating system can effectively use as coating material to improve
survival of probiotics in harsh environmental conditions.

65
 ICSFNS-2023-66
NOVA FOOD CLASSIFICATION: A CRITICAL PERSPECTIVE OF FOOD SCIENCE AND FOOD
NUTRITION

Mehak Fatima1,2*, Allah Rakha1, Aniqa Amjad3, Rana Muhammad Adil3

1 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

2 Department of Food Technology, Safety and Health Ghent University, Belgium.

3 University Institute of Diet and Nutritional Sciences, The University of Lahore, Punjab, Pakistan.

Correspondence: [email protected]

ABSTRACT

Processing of foods is important for a nutritious and safe food supply to the population in a growing
world. In recent eras, the development of industrialized and global food systems has expatriated
outdated dietary patterns of fresh and slightly processed foods in favor of packaged, ready-to-eat foods.
As distinct by NOVA; a food classification based on the extent and purpose of food processing, ultra-
processed foods are highly palatable. These include long-lasting and lucrative food and drink creations
without any concern with intact foods and their associated health benefits that sometimes are mainly
absent. Though this classification does not categorize food products by the level of processing, in
difference, it reflects the number of ingredients confined in the food. Therefore, the classification of
NOVA can cause an undesirable perception of consumers that could be due to negligence of scientific
concepts from the domain of food science. In specific, the utilization of ultra-processed food and
beverage products (UPP) is related to an increased chance of non-communicable diseases. NOVA is
based on the specious assumption that all commercially synthetic foods have less nutritional value, and
endorse chronic diseases and obesity to consumers because they contain refined white sugar, salt, and
lots of additives. In addition to providing nutrients and functional components, unprocessed or
processed foods (PF) also provide pleasure and joy, either prepared at home or in restaurants by chefs.
Finally, by ignoring all negative concepts a fact that must receive special consideration is the need to
shelter in place and shop less frequently during events such as COVID, which plugs us into a new reason
to look to food processing as a way to extend good health and increase the shelf life of food.

66
ICSFNS-2023-67
PREPARATION AND CHARACTERIZATION OF FRUIT LEATHER FROM PEACH AND JUJUBE

Amna Akhtar 1, Muhammad Inam-ur-Raheem 1, Muhammad Hamdan Rashid 1, Muhammad

Shoaib Fayyaz 2, Arashi Shahid 1, Sadia Kafeel 1 and Muhammad Saad Akram 1
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad.
2Department of Food Science & Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan.
Correspondence: [email protected]

ABSTRACT

Peach and jujube fruit have higher share of vitamin, minerals and fiber content along with the
higher contents of carbohydrates. Therefore, these fruits are considered as superior functional
foods. But, due to higher moisture contents, storage life of these fruits is very poor and by the
development of a valuable product, nutritional values of these fruits can be preserved. Among
value- added food products, fruit leather is considered as an acceptable fruit product for all age
groups. This research project was designed to produce fruit leather in combination of peach
and jujube for better nutritional profile. Despite of providing therapeutic benefits by the peel,
pulp, and seeds of jujube, it is not consumed much as compared to other fruits such as mango,
apple, apricot and to get the nutritional benefits of this fruit, it was combined with a highly
nutritious peach fruit pulp to prepare fruit leather and made to store for a period of 63 days
followed by the evaluation of nutritional and antioxidant properties. The leather was prepared
in various percentages of peach and jujube pulp and with other ingredients.100% peach pulp
was used in To and T5 was having 100% jujube pulp. T1, T2, T3, T4 was consisted of 20,40,60
and 80 % peach pulp along with 80, 60,40 and 20% jujube pulp respectively. Moisture content
was highest in T5 of about 26.04% and was least in T4 of about 23.24%. Ash content was highest
in To and lowest in T5 of about 56.18 and 44.17 respectively. The maximum antioxidant activity
and phenolics was observed in T5 of about 29.68 and 57.77 GAE mg/ml respectively. Highest
pH was observed in T5 and least was observed in to of about 4.77 and 3.98 respectively. In
terms of nutrition, acceptability, and storage, T4 and T3 was considered best treatments.
Hence, novel fruit product such as fruit leather can be prepared and marketed on huge scale
for achieving nutritional and economic benefits.

67
ICSFNS-2023-68
PREPARATION OF FUDGE INCORPORATED WITH CORIANDER SEEDS AS FUNCTIONAL
INGREDIENT AND DETERMINING ITS POTENTIAL AS ANTI-INFLAMMATORY AND ANTI-DIABETIC
BIOMARKERS

Dr. Madiha Rohi*, Kaynat Malik

Government College Women University, Faisalabad, Pakistan.

Correspondence: [email protected]

ABSTRACT

Coriander (Coriandrum sativum L.) is valued herb for its culinary and medicinal uses. Multitude
of bioactive compounds like polyphenols, fiber, minerals, vitamins, protein and carotenoids are
present in coriander seeds which enable it to provide a wide array of pharmacological activities
which include anti-microbial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, anti-
depressant, anti-mutagenic and anti-inflammatory. The present study was based on the
preparation of coriander seeds fudge and evaluating its potential as anti-inflammatory and anti-
diabetic biomarkers through blood tests of rats after 28 days. Three groups of rats (five rats in
each group) named as G0 (normal feed), G1 (50% coriander seeds + 50% whole wheat flour)
and G2 (100% coriander seeds + 0% whole wheat flour) were selected. Data was statistically
analyzed by using statistics 8.1. Blood glucose score of albino rats ranged from 123.41mg/dL to
163.12mg/dL and platelets score of albino rats ranged from 500.98×10*3/µL to
397.50×10*3/µL. It had been concluded that the group G2 showed good results against
diabetes (123.41mg/dL) than G0 (163.12mg/dL) and G1 (153.21mg/dL). It also had been
concluded that the group G2 showed best results against inflammation (397.50×10*3/µL) than
G0 (500.98×10*3/µL) and G1 (421.58×10*3/µL).

68
ICSFNS-2023-69
OSMOTIC DEHYDRATION FOR VALUE ADDITION OF FRUITS

Andleeb Zahra*1, Tahira Batool Qaisrani*1, Hassan Aziz 2, Abdul Manan2

1 Department of Agri. Engineering and Technology, Ghazi University, Dera Ghazi Khan
2 Department of Horticultural Sciences, Ghazi University, Dera Ghazi Khan

Correspondence: [email protected]

ABSTRACT

Fruits are considered refreshing, nutrient dense and disease preventing food items. These are
significantly important for providing vitamins, minerals, fiber, antioxidants and many more.
Fruits being perishable food commodity are more prone to autolysis, microbial attack,
mechanical damage, and spoilage by other factors. The higher water content is the primary
reason behind perishability of fresh produce. Reduction in moisture level to certain extent can
be suitable for safe storage for a prolonged duration. Osmotic dehydration is one of the
techniques that is being applied to enhance the shelf life of fruits. This is a unique chemical free
low energy consuming simple technique. This method being the simple one, facilitates the
processing of fruits. The fruits are immersed in the concentrated solutions of salt/sugar for a
specific period of time. Dehydration occurs due to the difference in chemical potential of water
between fruits and osmotic solution. The benefits of osmotic dehydration include, less damage
to the product, nutritional components, inhibition of undesirable enzymes and also retain the
bioactive components along with color and flavor. Hence a good quality and wholesome
product is attained. Furthermore, stable product with easy handling, packaging and
transportation is obtained. Different products like powders, candies etc. are prepared by the
use of this method from Jackfruit, pineapple, kinnow peel, apple, guava, banana, amla, mango,
watermelon, kiwi, apricot, grapes, oranges etc. This method can be used to develop small scale
business for value addition of the food products.

69
ICSFNS-2023-70
ASSESSING THE IMPACT OF DIETARY HABITS ON POLYCYSTIC OVARY SYNDROME
DEVELOPMENT IN ADOLESCENT GIRLS

Muhammad Mudassir Rasheed*, Imran Pasha, Mubeen

1National Institute of Food Science & Technology, University of Agriculture, Faisalabad.

Correspondence: [email protected]

ABSTRACT

Introduction: Polycystic ovarian syndrome is the most common endocrine disorder among
women of childbearing age. It has an enormous metabolic, psychological, and reproductive
complications associated with the health of women globally. While the occurrence of the
polcystic ovary syndrome is unknown, the condition is credibly of multifactorial. Fast food
consumption is becoming very popular worldwide due to the low price, accessible, quick
preparation, and good taste. Objectives: This study was undertaken to assess the prevalence
of common clinical features of PCOS among adolescent girls and to investigate the diet quality
that may predispose participants for the development of PCOS along with to evaluate common
variables (lifestyle factors) of study participants as probable risk factors for the development of
PCOS. Methodology: In this study the impact of dietary habits on polycystic ovary syndrome
was assessed by using a food frequency questionnaire. Different lifestyle factors and clinical
features were also evaluated through questionnaire developed purposely. Common variables
for the development of polycystic ovary syndrome were also assessed. Measurements of
clinical features including signs and symptoms, cyclic patterns, medical history related to
polycystic ovary syndrome were assessed through questionnaires. Results: Fast-food was the
main culprit in worsening the PCOS development. For all statistical tests P value < 0.05 was
taken as statistically significant. All data analysis was carried out using the statistical software
SPSS (21 ver.). The results from using chi square test and Pearson correlation revealed that as
for the history of ovarian diseases, there was statistically significant difference between the
patients with PCOS. A significant relationship was also observed between the dietary patterns
and PCOS. Conclusion: On the contrary, there found, links between fast food intake and weight
gain in polycystic ovary syndrome patients. After optimizing for influencing variables, a direct
significant association between fast food consumption and polycystic ovary syndrome was
observed.

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 ICSFNS-2023-71
Influence of elevated temperatures upon different crop development and yield associated
aspects in Solanum lycopersicum L.

Muhammad Yasir Saleem1, Amir Shakeel2, Ayesha Siddiqa3

1*Fauji Fresh N Freeze Ltd, 16-Km Pakpattan Road, Sahiwal, Punjab, Pakistan
2 Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Punjab.
3Institute of Food Science and Technology, KFUEIT, RYK.
Correspondence: [email protected]
ABSTRACT

Climatic changes pertaining to global warming are one of the most restricting factors for good
crop production. Solanum lycopersicum L. is a sub-tropical crop plant, however acute
temperatures above optimum surrounding temperature act as thermal stress which drastically
affects both morpho-reproductive stages of the crop. This study aimed to screen out 16
varieties under elevated thermal stress, sown in filed under RCBD with split-plot arrangement
replicated thrice, in 2distinctive temperature settings likely OT (optimum temperature) and ET
(Elevated temperature). Highly significant variances have been recorded between genotypes
under both temperature settings for all studied characters. A huge decrement was observed
for all yield-contributing characters during the heat shock setting, excluding relative cell injury
(RCI%). At both optimal and sub-optimal growing conditions, the genotype ANNA has shown
maximum yield plant-1 of approximately 823.69 and 83.11 g. RCI% was also carried out by
taking leaf discs from the plants, grown under both temperatures’ regimes and their relative EC
(electric conductivity) was assessed. Results regarding EC depicted that the least fluid efflux was
possessed by the genotypes PAKIT and T-5 under both optimal and sub-optimal growing
circumstances, respectively. Under the optimal growing period, the electrolytic efflux recorded
was lower as compared to electrolytic outflow during heat shock circumstances for all
genotypes. Similarly, chlorophyll content, total soluble solids was also reduced to 1-5% from 4-
8% under heat shock in all investigated genotypes of selected varieties. Conclusively, heat shock
affects growth and biochemical characteristics of genotypes adversely, however ANNA has
potential to tolerate elevated conditions and give higher yield than other genotypes of Solanum
lycopersicum L.

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ICSFNS-2023-72
EXPLORING THE ROLE OF PROCESSING CONDITIONS AND STORAGE TEMPERATURES ON THE
QUALITY CHARACTERISTICS OF TOMATO PULP

M. Shoaib Fayyaz1,2, M. Inam-ur-Raheem1, Hamdan Rashid1, Syed Junaid-ur-Rehman2, M. Adil

Farooq2
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad.
2Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, RYK
Correspondence: [email protected]
ABSTRACT

Tomato (Solanum lycopersicum L.) is well known vegetable and it belongs to Solanaceae family.
Tomato products like tomato ketchup and sauces are high demanding food commodities in the
world. Tomatoes contain higher content of vitamin C, minerals, lycopene and phenolics which
are very effective against cardiovascular and cancer diseases. Tomato pulp is susceptible to
microbial spoilage which is controlled by heat treatment and use of chemical additives like
sodium benzoate and potassium meta-bisulphite. Heat treatment destroys nutrient profile of
tomato pulp therefore chemical additives serve a better purpose for this. Processing sequence
of chemical preservatives also affects the quality and shelf life of tomato pulp. The purpose of
this study was to prepare tomato pulp by different processing conditions. This pulp was then
stored at room and refrigeration temperatures. Six treatments naming T1, T2, T3 and T4, T5
and T6 were prepared. Proximate analysis including moisture content and physiochemical
analysis of tomato pulp (pH, acidity, color, total phenolic content, lycopene, antioxidant activity,
total soluble solids, total plate count and ascorbic acid content) and sensory evaluation of
tomato ketchup made from these treatments were performed. Obtained data of research was
analyzed statistically. It was observed that the moisture in tomato pulp was 91%. During
characterization it was observed that average values of Color (l* 3.63, a*12.34, b*20.17), pH
(3.54), TSS (6.43⁰ brix), acidity (0.50), lycopene (9.03 mg/100g), vitamin C (14.90mg/100g),
antioxidant activity (46.12 %), total phenolic content (46.58% DPPH). Declination was found in
pH, lycopene, vitamin C, antioxidant activity, total phenolic content of tomato pulp whereas an
increase in acidity, TSS and b* value of color was observed. Sensory evaluation of tomato
ketchup and statistical observation showed that T1 treatment was the best. It showed best
sensory properties.

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DESIGNING NUTRACEUTICALS FOR THE MANAGEMENT OF CANCER

Aliza Batool*, Umar Farooq, Afshan Shafi, Naqi Abbas, Zahid Rafiq
Department of Food Science and Technology, MNS- University of Agriculture, Multan, Pakistan

Correspondence: [email protected]

ABSTRACT

Nutraceuticals are physiologically active compounds present in foods that improve human
health and well-being by preventing disease or enhancing human performance. Different
nutraceuticals are present in both natural and processed food like carotenoids, flavonoids,
curcuminoids, and phytosterols. Many of these nutraceuticals have anticancer properties,
making them suitable for inclusion in functional or medical meals to prevent and treat cancer.
Curcumin, genistein, resveratrol, lycopene, anthocyanins, polyphenols, quercetin, and
sulforaphane are just a few of the bioactive compounds contained in foods that have been
demonstrated to have anticancer properties. Nutraceuticals potential health advantages are
frequently overlooked due to their poor water solubility, chemical instability, unpleasant taste
profile, and low oral bioavailability. To address these issues, carefully engineered food matrices
are being developed. Nutraceuticals are extracted from their natural surroundings and then
combined into functional foods, through the different systems like liposomes, emulsions, nano-
emulsions, microgels, and biopolymer nanoparticles. Otherwise, nutraceuticals strength and
bioavailability can be increased by eating them with a specifically prepared "excipient food"
while they are still in their natural environment. Excipient food structure and composition are
used to improve nutraceutical bioaccessibility, stability, and absorption in the gastrointestinal
tract. One of the most important advantages of using nutraceuticals to prevent and treat cancer
with no side effects like the side effects occurs due to already existing cancer treatments.
Nutraceuticals have been discovered to have numerous cellular impacts. The mode of action of
nutraceuticals is to detoxify the highly reactive chemicals, and induce the cell cycle arrest and
apoptosis in the tumor cell. It also activates the immune system of the host sensitization of
malignant cells to cytotoxic agents. Nutraceuticals can be used as an anticancer agent with no
side effects and play a significant role on the overall body.

73
 ICSFNS-2023-74
ROLE OF NON-THERMAL FOOD PROCESSING TECHNIQUES IN ASSURING FOOD SAFETY AND
QUALITY MANAGEMENT

Aijaz Hussain Soomro

Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture
University, Tandojam, Sindh, Pakistan-70060

Correspondence: [email protected]

ABSTRACT

Food safety and quality have gained reasonable considerations in the sector of agri-food
industry. The conventional heat treatment methods are designed to ensure food safety, but it
can lead to undesirable changes both in the nutritional and in the sensorial properties of the
foods. In recent years, the demand of safe, healthy, and nutritious food is exponentially growing
therefore, the necessities of innovative safe food processing technologies are also raising.
Among different emerging food processing technologies, the non-thermal food processing
technologies (NTFPT) are remarkably outstanding owing to their ability to retain sensorial
properties and nutritional composition of food. Moreover, non-thermal technologies are
suitable alternatives to conventional food processing technologies, since are considered as
green, safe and environment friendly. Non-thermal technologies require shorter processing
times and lower temperature conditions that are liable to enhance food safety to extend the
shelf-life of food products. Some potential non-thermal technologies such as UV-light (UVL),
pulsed electric fields (PEF), high hydrostatic pressure (HHP), and ultrasound (US) have
remarkable tendency to assure safety and quality in processed foods.

74
ICSFNS-2023-75
ROLE OF READY-TO-USE THERAPEUTIC FOODS TO MITIGATE MALNUTRITION

IN PREGNANT WOMEN

Hafiz Muhammad Junaid Saqib*1, Muhammad Issa Khan1, Mian Kamran Sharif1, Muhammad
Armghan Khalid3, Kamran Ashraf2, Obaid ul Hassan2, Ahmed Mujtaba2

1National Institute of Food Science and Technology, University of Agriculture Faisalabad.

2Department of Food Sciences, Government College University Faisalabad Sahiwal Campus
3Department of Food Sciences, Government College University Faisalabad Pakistan
Correspondence: [email protected]

ABSTRACT

Maternal under nutrition is a global public health issue and is linked to significant maternal and
perinatal morbidity and mortality. Diets deficient in essential nutrients during pregnancy, such
as iodine, iron, folate, calcium, and zinc, can lead to anemia, pre-eclampsia, hemorrhage, and
mortality in mothers. Malnourished pregnant women are at a greater risk of giving birth to
infants who are smaller, weaker, and less resistant to disease, have a higher mortality rate, less
intelligent, and have a higher rate of impaired physical development than those born to well-
nourished mothers. One major way to mitigate under nutrition in pregnant women is by the
use of Ready-to-use therapeutic foods (RUTFs). RUTFs are energy- and macronutrient dense
foods fortified with vitamins and minerals. RUTFs are made of peanuts, powdered sugar, oil,
powdered milk, vitamins, and mineral. At least 50% of proteins contained in the RUTF come
from milk products. An important advantage of RUTFs, other than their nutritional benefit, is
that they require no preparation after processing and are cost effective. It is evident from
various research studies that RUTFs may meet the nutrient requirements of persons with
special needs. In this regard there is a need to intensify effort towards developing more RUTFs
by using locally produced alternatives and improve palatability and therapeutic potential of
foods.

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ICSFNS-2023-76
NATURAL FLORA OF SOUTHERN PUNJAB: NUTRACEUTICAL POTENTIAL FOR DISEASES
MANAGEMENT

Muhammad Tauseef Sultan*, Muhammad Usman Khalid, Ahmad Mujtaba Noman, Hassan
Raza
Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan
Correspondence: [email protected]
ABSTRACT
The historical records witness the dietary transformations and transitions leading to wave of
new research strengthening the centuries old notion of diet-health linkages. The interventions
and their outcomes are often regarded as matter of conjunction that might be successful or
failure. The human witnessed changes in the dietary pattern due to processing, modernization,
and accessibility of ever changing dynamics. The community residing in the desert and riverine
areas use to treat different ailments with the array of medicinal plants available in the localities.
Punjab is the largest province of Pakistan that is subdivided into different zone i.e. central
Punjab, Northern Punjab and Southern Punjab. The Southern Punjab is blessed zone which can
be conserved as master piece of Allah Almighty as it contains different zones and diversity of
medicinal plant. On one hand, Thal and Cholistan are the desert zones and on the other hand
river Chenab, Satluj and Biyas run through it. Riverine areas along with the roles of significant
diversity of non-conventional plants and herbs also act as major contributor for medicinal
plants. Country is unable to achieve the multifarious benefits associated with the reservoir of
plants in the region. However, with respect to the medicinal plants, government can take
certain steps towards the strategies and plans to declare these areas as herbal valley and such
initiatives pave a way towards decreasing the cost in the perspective of health. Recently one
survey indicated that cost of being healthy is increasing every passing day in Pakistan. Due to
increase price in the pharmaceutics and increase prices of health care system under current
circumstances it is more advisable to diversify the health care system. Similarly, different
populations and communities should divert the intentions towards the centuries old traditional
remedies to treat various diseases. Moreover, logics sound matter: the selection of foods, living
style, safety and hygiene are vital to the wellbeing and better heath to humans. These are the
one which are compromised much more than expected. In the region hit by poverty, the
presence of medicinal plants presents a viable strategy in local residence and community to
improve the likelihood as well as availability of high resources to improve their quality of life.
The desert area of Thal is blessed with array of medicinal plants including wathina somnifera,
harmal, cater beans and many more. The proper selection of these plants as well as extraction
of bioactive compounds from them can improve the nature use of efficiency.

76
ICSFNS-2023-77
A SYSTEMATIC REVIEW ON SWEET POTATO (LPOMOEA BATATAS):AS A TREATMENT OF
DIABETES MELITUS

Muhammad Mudassir Rasheed*, Imran Pasha, Mubeen

1National Institute of Food Science & Technology, University of Agriculture, Faisalabad.

Correspondence: [email protected]

ABSTRACT

Introduction: Diabetes mellitus (DM) is chronic metabolic disorder in which prevalence has
been increasing steadily all over the world. As a result of this trend, it is fast becoming an
epidemic in some countries of the world in the next decade due to increase in ageing
population. Sweet potato (lpomoea batatas) is among the most nutritious subtropical and
tropical vegetables packed with important vitamins like A, C and B6. Sweet potatoes have good
antioxidant properties. They’re also an excellent source of dietary fiber, potassium and iron. It
is also used in traditional medicine practices for type 2 diabetes mellitus. Research in animal
and human models suggests a possible role of sweet potato in glycemic control.
Objective: To assess the effects of sweet potato consumption for type 2 diabetes mellitus.
Methodology: Diabetic patients were selected for this study and different amount of sweet
potato was given along with normal diet for period of five months and their blood glucose level
were monitored on daily bases.
Results: On the basis of randomized controlled trials a total of 140 participants selected for five
months in duration. All RCTs shows the effect of sweet potato on glycaemic control in type 2
diabetes mellitus. There was a statistically significant improvement in glycosylated
haemoglobin Alc (HbAlc) at three to five months with 4g/day sweet potato. No serious adverse
effects were reported. Diabetic complications and morbidity, death from any cause were not
investigated.
Conclusion: Sweet potato also was proved a save and most easy way to control glycemic index
and prevent from diabetes.

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ICSFNS-2023-78
POSITIVE EFFECTS OF DIFFERENT INNOVATION IN FOOD PROCESSING AND PRODUCTION

Zoha Zahid, Ayesha Shams Awan

Department of Food Science & Technology, University College of Montgomery Sahiwal, Pakistan

Correspondence: [email protected]

ABSTRACT

Food processing is any method used to turn fresh food into food products. Science and
technology are used to develop new ways of producing, processing or packaging food, to make
it safer, healthier, more nutritious or tastier. Modern processes for food and food ingredients
manufacturing based on membrane technology, supercritical fluid technology, and some
applications of biotechnology are presented mainly applied to obtain functional foods, “all-
natural” enriched foods, probiotics and prebiotics. Processing technologies include a wide
range of methodologies to inactive micro-organisms, improve quality and stability and preserve
and minimize changes of fruits fresh-like characteristics. Furthermore, consumers are
increasingly aware of diet related health problems, therefore demanding natural ingredients
which are expected to be safe and health-promoting. Food processing refers to all the ways we
turn raw ingredients into the food we can eat. Today, food process has become an essential
aspect of them food industry, providing a safe and reliable source of food for peoples all around
the world. It’s hard to overstate how important food processing is. Not only does it make food
more palatable and convenient, but it also plays a crucial role in ensuring food safety and
reducing the risk of foodborne illness.

78
ICSFNS-2023-79
HYPOGLYCEMIC AND ANTIOXIDANT POTENTIAL OF JAMUN (SYZYGIUM CUMINI)

Misbah Sharif1, Ambreen Naz1, Umar Farooq1, Kashif Razzaq2, Nighat Raza1, Ushna Momal1,
Bushra Iram Fatima1, Ali Hamza1, Hammad Naeem1, Samra Naseem3, Ghulam Murtaza4
1Department of Food Science and Technology, MNS-University of Agriculture, Multan

2Department of Horticulture, MNS-University of Agriculture, Multan

3Department of Mathematics & Statistics, MNS- University of Agriculture, Multan
4Primary and Secondary Health Department.
ABSTRACT

The Syzygium cumini, belonging to the Myrtaceae family, is commonly called as Jamun. It is one
of the fruits of ancient times which is used for treatment of diabetes. Its fruit is generally
acknowledged to be very high quality for its curative function chiefly against diabetes mellitus,
inflammation and ulcers. Preclinical studies showed that it possesses chemo preventive,
radioprotective and antineoplastic properties. Various extracts of jamun fruit are found to have
antidiabetic, anti-inflammatory, diuretic and antibacterial activities. Jamun have got good
complex of naturally present antioxidant compounds. Antioxidants play an important role in
biological systems by suppressing the formation/scavenging of reactive free radicals. Recently,
studies have shown that jamun fruit and seed contain significant quantity of antioxidant
compounds such as phenolic acid, flavonoids and anthocyanins. These bioactive compounds
are helpful in preventing different metabolic syndromes. They are known for their strong
antioxidant capacity and health-protecting effects such as reduced risk of coronary heart
disease, prevention of cancer and neurodegenerative diseases. The pulp of the Jamun berry
contains antioxidants like anthocyanins, delphinidin, petunidin and malvidin-diglucosides,
which impart fruit its bright purple color. The in vitro antioxidant activity of jamun fruit
anthocyanins had been proved by many researchers. The anti-proliferative and pro-apoptotic
effects of jamun fruit against breast cancer cells are reported. Therefore, different value-added
products from jamun should be made to prevent above mentioned diseases and ultimately
post-harvest losses of this fruit.

79
ICSFNS-2023-80
RECENT TRENDS IN FOOD PACKAGING INCLUDING INTELLIGENT AND ACTIVE PACKAGING,
BENEFICIAL EFFECTS FOR INDUSTRIES

Ayesha Shams Awan, Zoha Zahid

Department of Food Science & Technology, University College of Montgomery Sahiwal, Pakistan

Correspondence: [email protected]

ABSTRACT

Food packaging lies at the very heart of the modern food industry and very few foods are sold
unpackaged. Good packaging prevents waste and ensures that the food retains its desired
quality throughout its shelf life. Food packaging is an integral component of food industry and
helps to store food in hygienic manner, it can at times be a cause of concern for food safety.
Some packaging materials such as certain types of plastic, polyethene’s, and Styrofoam can
release toxins when they are heated and can be dangerous to consumers. Packaging materials
which are irradiated can transfer unsafe substances into the food. Advanced food packaging
solutions have acquired much appreciation from food industries to address the preferences of
the modern world. Significant emphasis has been given on the technical aspects of the
intelligent packaging components, namely, barcodes, radio frequency identification, sensors
and indicators. Another distinctive area of packaging focused in this review is the importance
of bioplastics due to non- degradable nature of synthetic polymers. Three major categories of
biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and
lipid-based materials, have been discussed along with an insight about sustainable packaging
and edible films and coatings. The principle of operation of each active system is briefly
explained. Recent technological advances in active packaging are discussed, and food related
applications are presented. The effects of active packaging systems on food quality and safety
are cited. Not only they are a trend today but technology-enabled solutions that can be
accessed using smartphone gadgets such as QR codes leverage the experience of the end-user
with the product.

80
ICSFNS-2023-81
THERAPEUTIC EFFECT OF PHYTOCHEMICALS ON CARDIOVASCULAR DISEASES

Arifa Mohsin 1, Hafiz Muhammad Junaid Saqib* 2,Tooba Tariq 1, Noor Ul Ain 1, Maieda Shahbaz
1, Sania Saher 1, Areeba Yaqoob 1

1Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus

2National Institute of Food Science and Technology, University of Agriculture Faisalabad,
Pakistan
ABSTRACT

Cardiovascular diseases (CVDs) are a group of disorders of heart and blood vessels and these
are the world’s leading killers, accounting for 30% deaths. According to the WHO, CVDs kill 17.9
million people per year, and there will be 22.2 million deaths from CVDs in 2030. The death rate
rises as people get older. Regarding gender, the death rate of women by CVD (51%) is higher
than that of men (42%). To decrease and prevent CVDs, most people rely on traditional
medicine originating from the plant (phytochemicals) in addition to or in preference to
commercially available drugs to recover from their illness. Phytochemicals are a wide variety of
non-nutritive chemical compounds found in plant foods, which may have health effects. The
CVDs therapy efficacy of 92 plants, including 15 terrestrial plants, is examined. Some medicinal
plants well known to treat CVDs are, Daucus carota, Nerium oleander, Amaranthus Viridis,
Ginkgo biloba, Terminalia arjuna, Picrorhiza kurroa, Salvia miltiorrhiza, Tinospora cordifolia,
Mucuna pruriens, Hydrocotyle asiatica, Bombax ceiba, and Andrographis paniculate. The active
phytochemicals found in these plants are flavonoids, polyphenols, plant sterol, plant Sulphur
compounds, quinone and terpenoids. A general flavonoid mechanism of action is to prevent
low density lipoprotein oxidation, which promotes vasodilatation. Polyphenols prevent CVDs
by improving the function of the inner lining of the heart and blood vessels (endothelium),
increasing protective HDL cholesterol while decreasing LDL. Plant sterols prevent CVDs by
decreasing cholesterol absorption in the blood, thus reduce circulating levels of cholesterol.
Earlier studies that have tested the efficacy of plant sterols as cholesterol-lowering agents
incorporated plant sterols into fat spread. Plant Sulphur compounds also prevent CVDs by
activation of nuclear factor-erythroid factor 2-related factor 2 (Nrf2) and inhibition of
cholesterol synthesis. Quinone decreases the risk of CVDs by increasing ATP production in
mitochondria while terpenoids by decreasing atherosclerotic lesion in the aortic valve.

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HEMP (Cannabis sativa L.); AS FORTIFYING COMPONENT IN FOOD PRODUCTION

Hadia Zia*, Rai Muhammad Amir, Muhammad Tauseef Azam

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi,
Punjab.

Correspondence: [email protected]

ABSTRACT

Industrial hemp, with low levels of the intoxicating cannabinoid tetrahydrocannabinol (THC), is
grown for fibre and seeds. Hemp seed (Cannabis sativa L.) contain large amounts of nutrients,
e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good
fortifying component in food production. The hempseed oil extracted from cannabis usually
has more than 80% of polyunsaturated fatty acids. Particularly, it is a rich source of α-linolenic
acid and linoleic acid and has been used as a replacement for fish oil. Hempseed typically has a
30% oil content, 25% carbohydrate content, 30% protein content, and significant levels of
dietary fibre, vitamins, and minerals. A well-known source of highly digestible protein in
hempseed are edestin and albumin. Hemp contains anti-oxidants called polyphenols that
reduce anxiety, oxidative stress, and the chance of developing chronic illnesses like cancer,
neurological disorders, digestive issues, and skin conditions. Hemp is being researched as a
major element in a wide range of food products, including bread, confectionery, drinks, dairy,
fruits, vegetables, and meat. The main focus was to work on the effect of hemp addition on the
physicochemical properties, cooking quality, texture parameters and sensory properties of food
products. All components of the cannabis plant, including the stem, seeds, roots, and flowers,
have long been utilized for food, feed, and therapeutic uses due to the plant’s high nutritional
content.

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APPLICATION OF GRAPHENE NANO PARTICLE TO CLARIFY FLOOD WATER

Samreen Ahsan*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Ayesha Siddiqa

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Punjab, Pakistan

Correspondence: [email protected]

ABSTRACT

Water purification is an eminent issue all over the world and each day new approaches and
techniques are being discovered. In developing countries including Pakistan, we are facing the
issue of flooding each year with heavy rainfall. Unfortunately, affected areas are flooded with
water but not a single drop is to be used for drinking. Nanoparticles are developed from waste
material and they can be used to remove oil, microbes, heavy metals, salt, and removal of
pollutants. Nano adsorbents is one of the easiest ways to clarify water has the potential of
reactivity, catalytic activity, and large surface energy with a small size. There are lots of sources
to extract material from food waste like graphene in apples can be extracted and used for the
desalination of water. Graphene nanomaterials are unique and have diverse applications,
especially in the eradication of harmful contaminants from flood water. Graphene has roused
widespread attention as novel adsorbent due to its outstanding ability for the removal of
various pollutants from aqueous solutions.

83
ICSFNS-2023-84
FOOD SECURITY AND HUNGER

Dr Tahseen Fatima Miano

Institute of Food Sciences and Technology, Sindh Agriculture University, 70060, Tandojam

Correspondence: [email protected]

ABSTRACT

This study is designed to overcome the food waste to feed the world population. The increasing
population throughout the world facing challenges to meet the daily dietary requirements.
Nowadays, the world focuses to consume organic healthy food diets intake of proteins,
carbohydrates, fats, and minerals. The aim of the present study is the availability of food and
nutritional security by controlling food wastage during harvesting, production, processing,
transport, retailing, storage, and consumption. Therefore, Pakistani scientists, government, and
private organizations are focusing to reduce food waste by adopting new innovative
technological tools for smart farming, harvesting, availability of agricultural commodities, the
transformation of agricultural raw material into food processing, and purchasing of fruits and
vegetables. Mishandling of fruits and vegetables after harvesting are serious issues through
food wasted around 35-45 %. Currently, growing consumer demands for food and nutritional
security are increasing which can be achieved by complying with strategies followed with food
safety policies during food processing and preparation.

84
ICSFNS-2023-85
VALORIZATION OF AGRO-FOOD WASTE IN FOOD PROCESSING INDUSTRIES: RECENT
CHALLENGES AND FUTURE TRENDS

Ayesha Siddiqa, Dr Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan,
Kanza Saeed, Humna Khan, Yasir Saleem
1Institute of Food Science and Technology, Khwaja Fareed University of Engineering &
Information Technology (KFUEIT), Punjab, Pakistan

2 Fauji Fresh N Freeze Ltd, 16-Km Pakpattan Road, Sahiwal, Punjab, Pakistan

Correspondence: [email protected]

ABSTRACT

Food waste comes under the umbrella of food loss via decreasing quantity and quality of food
caused by the disposal of a particular amount of food that can be used for the dietary purpose
(FAO). Globally, one-third of food is wasted each year throughout the food value chain, costing
one trillion USD. Evidence reported these waste costs contributed at all stages of the food chain
from farm production i.e., 413 million tons to post-harvest handling and storage activities
costing 293 million tons, to food processing units 148 million tons, till the human consumption
level costing 280 million tons annually. This number is increasing with the increased population
and supply chain activities become a major threat to the Sustainable development goal (SDG)
of Zero hunger. Changing dietary choices, patterns, food purchase, and discard behavior are
considered the main drivers of food waste. Among numerous food groups fruits and vegetables
account for the major losses throughout the food chain (FAO, 2021) due to their nature and
lack of knowledge of their waste utilization. Major waste of these industries consists of peel,
seed, and pomace which account for 60 percent of total agro-food waste. Numerous evidences
have confirmed their use in food processing industries for the extraction of bioactive
compounds, polyphenols, essential oils, natural food colors, food additives and bio-
based/edible food packaging. Recent trends in food research envisaged the valorization of agro-
food waste for the development of nutraceuticals for the treatment and control of various
diseases. Scientists and policymakers strove hard to zero waste by designing and implementing
sustainable, eco-friendly strategies that can cause a substantial waste reduction. These
strategies centrally focused on food waste reduction throughout the food chain mainly by the
valorization of waste into useful components and its conversion into energy.

85
ICSFNS-2023-86
DEVELOPMENT OF BAKED PRODUCTS SUPPLEMENTED WITH WATERMELON SEED POWDER AS
FAT REPLACER

Zubaida Awar, Ayesha Saleem, Adil Farooq, Atif Liaqat, Aaqib Saeed
Khwaja Fareed University of Engineering and Information Technology, KFUEIT, RYK

Correspondence: [email protected]

ABSTRACT

Watermelon seeds are considered as a by-product but provide many health benefits to human
beings. Most importantly, watermelon seeds contain 40-50 % fat and it is analogous to most of
the cereals in respect to protein, fat, antioxidants and minerals. The aim of comparative
research was to study the functional and nutritional properties of different bakery products,
after adding the watermelon seeds powder as a fat replacer. Watermelon seed, oat and corn
flour were analyzed for proximate, mineral, phytochemical and antioxidant activity. Baked
products were developed by replacing different ratios of wheat with oat and corn flour
(80:10:10) and watermelon seed flour with fat at different concentrations (20, 40 and 60%).
The results showed that substituting up to 40% watermelon seed flour did not impact the
texture and color of the cookies while substituting up to 60% and 80% watermelon seed flour
resulted in color differences. In multigrain muffins and cookies, crude fiber content increased
from 0.79-3.45% and 0.66 to 4.06%, while protein content increased from 6.20 to 19.07% in
muffins and 6.22 to 19.45% in cookies, respectively. The addition of watermelon seeds to baked
products decreased their fat contents from 23.09-10.65% in cookies and 20.14-9.39% in
muffins. The sensory performance revealed that substituting up to 40% watermelon seed flour
resulted in baked products with acceptable taste and flavor. It concluded that watermelon
seeds were found to play a vital impact in improving the nutritional characteristics of baked
products.

86
ICSFNS-2023-87
NOVEL FOOD PROCESSING AND PACKAGING TECHNOLOGIES

Summaia Fordos*, Imran Pasha, Muhammad Kashif Iqbal Khan, Muhammad Subtain,
Muhammad Gulzar, Ali Iqbal, Husnain Rasheed

National Institute of Food Science and Technology, University of Agriculture Faisalabad,

Pakistan

ABSTRACT

The relevance of 3D printing has increased recently because of robotics breakthroughs, with a
variety of industrial sectors discovering several uses for it. When used to produce food, 3D
printing is an additive manufacturing (AM) process known as "food-layered production" (FLM).
Utilizing a series of unit processes, traditional food processing methods considering that
printing processes combine most of these unit actions into a single phase, they might remove
these time-taking and difficult processes. Addressing the demands for material processing and
personalization, numerous food printing methods, food samples such as meat may be printed
using cell culture deposition or bio-printing, liquid foods can be deposited using extrusion and
ink-jet methods, powder-based structures can be placed then heated or bonded using a particle
binder. Processed food production might take on a new dimension due to 3D printing
technology, which could also help to create more inexpensive, individualized, nutrient-dense
meals. A big part of the developing digital cooking sector will also be played by ideas for 3D
food printing. With the creation of nano-based packaging solutions, nanotechnology including
nanofillers, nano-bio composites, and nanoencapsulation have revolutionized the food
packaging sector for safeguarding food items against unfavorable biological changes and
external pressures during storage and distribution.

87
ICSFNS-2023-88
DESIGNING NUTRACEUTICALS FOR THE MANAGEMENT OF CANCER

Aliza Batool, *Umar Farooq, Afshan Shafi, Naqi Abbas, Zahid Rafiq
Department of Food Science and Technology, MNS- University of Agriculture, Multan.

ABSTRACT

Nutraceuticals are physiologically active compounds present in foods that improve human
health and well-being by preventing disease or enhancing human performance. Nutraceuticals
potential health advantages are frequently overlooked due to their poor water solubility,
chemical instability, unpleasant taste profile, and low oral bioavailability. To address these
issues, carefully engineered food matrices are being developed. Nutraceuticals are extracted
from their natural surroundings and then combined into functional foods, through different
systems like liposomes, emulsions, nano-emulsions, microgels, and biopolymer nanoparticles.
Otherwise, nutraceutical’s strength and bioavailability can be increased by eating them with a
specifically prepared "excipient food" while they are still in their natural environment. Excipient
food structure and composition are used to improve nutraceutical bio-accessibility, stability,
and absorption in the gastrointestinal tract. One of the most important advantages of using
nutraceuticals to prevent and treat cancer with no side effects like the side effects occurs due
to already existing cancer treatments. Nutraceuticals have been discovered to have numerous
cellular impacts. The mode of action of nutraceuticals is to detoxify the highly reactive
chemicals and induce the cell cycle arrest and apoptosis in the tumor cell. It also activates the
immune system of the host sensitization of malignant cells to cytotoxic agents.

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COMPARATIVE STUDY OF STRESS AND EATING BEHAVIORS AMONG THE INDIVIDUAL

Iraj Ali Chaudhary*, Mahnoor Zaib, Syed Junaid- ur-Rehman, M. Shoaib Fayyaz, Yasir Abbas,
Adil Farooq, Atif Liaqat, Kanza Saeed, Nimra Liaqat,
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan.

ABSTRACT

Stress has an impact on both food intake and food preferences. Regarding dietary changes
brought on by stress, people were divided into two groups: those who "increased intake" and
those who "did not increase intake." Fast food, snacks, and calorie-dense and very appetizing
meals will all be consumed more often under stress, and stress has also been linked to faster
binge eating. Changes in eating habits may be related to endocrine sensitivity and saccharide
metabolism. The prevalence of obesity may increase and the endocrine system may be altered
as a result of chronic stress, which is measured by hair cortisol levels. The main problem with
stress is that folks who experience it don't get the nutrient-dense foods they require despite
needing extra nutrition. Unhealthy eating habits are a result of stress. People under stress do
not have time for a healthy diet. The body starts to want foods that are heavy in sugar and fat
when under stress. Following its impact on a person's eating habits, stress will now have an
impact on that person's decision to avoid physical activity. Someone who is under stress tends
to skip meals. Various nutrients, including complex carbohydrates, omega-3 fatty acids,
tryptophan and theanine, as well as vitamins C and B and foods that are known to reduce stress,
such as oranges, spinach, blueberries, fish, and bananas, all play important roles in the
management of stress been mentioned.

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COMPARATIVE STUDIES AND PHYSIOCHEMICAL ANALYSIS OF DEHYDRATED MANGO SLICES
DURING STORAGE

Muhammad Gulzar*, Maria Saleem, Summaia Fordos, Ahmad Din

National Institute of Food Science and Technology, University of Agriculture, Faisalabad.

ABSTRACT

Mango (Mangifera indica L.) a delicious fruit of all times, is a tropical fruit which belongs to
family Anacardiaceae and genus Mangifera. In terms of production, Pakistan is the 4" major
mango producing country in the world. Along with important chemicals, mango fruit provides
us vitamin A and C, glucosides, flavones, aromatic acids, carotenes, sterol, terpene, vital fatty
acids, phenolics and minerals. As a remedy mango has a great importance for controlling
different disorders related to heart, urinary track, dysentery, vision, diarrhea, syphilis, ulcer,
gastrointestinal disorder, blood cleansing, disorder of kidneys, nasal bleeding and piles.
However, the storage life of mangoes can be extended with dehydration methods (Hot air
ovens). The objective of the present study was to quantify the consequence of drying on quality
characteristics of three famous mango varieties “CHUNSA, FAJRI and SINDHARI” that was
collected at the maturity stage. The selected fruit varieties were analyzed for physicochemical
analysis and sensory analysis. The pH was varying from 3.95 to 3.65. The value for acidity was
maximum 2.49 for treatment T1 and a minimum of 2.29 for treatment T3. The maximum values
for color L*, a*, and b* were noted as, 37.62, -2.30 and 25.47 and minimum values as 29.57, -
0.99 and 12.65 respectively. Similarly, the maximum values for TSS, Total Phenolic Content and
overall acceptability were noted as 82.23, 226.38 GAE/mg and 7.80 respectively. It was
concluded that this work will not only make mango available for longer time in the market but
also a reduced number of additives used, which in turn, will save money and public health.

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FOOD WASTE MANAGEMENT THROUGH SINGLE CELL PROTEIN PRODUCTION USING CARROT
POMACE

Syeda Noor ul Ain, Muhammad Asif, Namra Nasir and Rimsha Shahbaz
National Institute of Food Science and Technology, University of Agriculture, Faisalabad

ABSTRACT

Proteins are the building block of living organisms that are necessary for growth and
development. Its deficiency causes edema, marasmus, organ failure, kwashiorkor, wasting and
shrinkage of muscle tissues, weak immune system and impaired mental health. There are
various reasons of protein deficiency throughout the world. Among them are poverty, low
income, large family size, lack of proper knowledge of food, shortage of food. It also increases
mortality, morbidity, mental retardation, blindness, dwarfism and neural tube defects. Thus,
there is need to provide good and cheap protein source that can fulfill the requirement of
balanced protein. It improves the protein intake of community and overcome the protein
deficiency. Conventional sources are expensive ones. So, we diverted toward non-conventional
sources of protein e.g Single cell protein (SCP). It is dry microbial cell produced from
microorganisms and carrot pomace was used as substrate. Saccharomyces cerevisiae was
inoculated in aseptic condition for five days. SCP yield(g) through solid state fermentation and
submerged fermentation at different temperature (30, 35 and 40ºC) maximum and minimum
yield was 8±0.40, 5±0.25 and 5.5±0.25; 3±0.15 respectively at 30 and 40ºC. Moreover, The SCP
was further treated to reduce nucleic acid content using heat shock, salt, acid (HCl) and base
(NaOH). In this regard, heat was more efficient as compare to other treatment. In short,
maximum SCP yield (g) was obtained at 30ºC It can be used as protein fortification in different
food products.

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NON-THERMAL FOOD PROCESSING TECHNIQUES AND FUTURE PROSPECTS

Umair Raza*, Shabbir Ahmad, Muhammad Sibt-e-Ababs, Muhammad Usman, Muhammad

Azam Ghori, Muhammad Nasir Shabbir, Hira Jabeen, Sana Saeed
Department of Food Science and Technology, Muhammad Nawaz Sharif University of
Agriculture, Multan

Correspondence: [email protected]

ABSTRACT

Now a days consumers are becoming more aware of their nutritional needs and their
preference is shifting towards foods that are healthy and have fresh like characteristics lasting
for a long time. Using traditional thermal food processing techniques make impossible to meet
these requirements. In order to meet such desires, there is need to develop non-thermal
techniques which are green, eco-friendly and safe. Such food processing techniques require
little or no heat for food materials microbial inactivation. These techniques are applied to food
for a short interval of time at low temperature, resulting in less nutritional changes in food as
compared to traditional thermal techniques. Techniques such as, cold plasma, high hydrostatic
pressure, high voltage arc discharge, pulsed X-ray, pulsed electric fields, high pressure
processing, ionizing radiation, dense phase carbon dioxide, pulsed light, ultrasound, magnetic
fields and hurdle technologies are recognized as effective approaches for prolonging the shelf
life of food. The process parameters, microbial characteristics, equipment and nature of the
product have a significant impact on each technique's effectiveness. Processing of vegetables,
fruits, meats, dairy, egg products, egg, and seafood can be done using these resulting in
prolonged shelf life with no loss of nutritional value. These technological advancements may
replace current methods of microbial inactivation, enhancing food safety and quality. Also,
these should be adopted in food processing industries because they provide a wider range of
potential for development and commercialization, providing consumers healthy food according
to their needs that is safe and aesthetically pleasing.

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VALUE ADDITION OF APPLE (MALUS DOMESTICA) PEEL AS FUNCTIONAL AND HEALTHY
INGREDIENTS IN FOOD PRODUCTS

Syeda Noor ul Ain, Muhammad Asif and Iraj Fatima

National Institute of Food Science and Technology, University of Agriculture Faisalabad.

ABSTRACT

Apple (Malus domestica) belongs to family Rosaceae, it is most significant temperate fruit crop.
It has been cultivated in Europe and Asia from ancient times. It is third largest fruit crop of
Pakistan. It comprises of carbohydrates (15.3%), protein (0.19%), fiber (0.77%) water (83.48%)
and minerals (potassium, calcium, magnesium and phosphorus) (0.26%) are the main
constituents of apple. The dietary fiber, mineral and phenolic compounds are higher content in
apple peel as associated to other edible portion of fruit. Each year apple peels are wasted about
millions of pounds. Total waste production of an apple is about 40% including peel, skin and
pomace. Apple is perishable crop so it can be preserved by different techniques such as drying,
canning, freezing etc. If the peels of the apple are dried and ground to a powder then a valuable
food ingredient could be prepared without enormous losses of phytochemicals. Ascorbic acid
dips, citric acid dips and blanching are the treatment of an apple peel to prevent browning and
preserve color or phenolic compounds. The apple peels of the freeze-dried and air-dried had
overall the highest contents of flavonoid, anthocyanin and phenolic contents. The powder of
an apple peel may be used in a numerous food product such as extruded, bakery, confectionery,
meat and dairy to enhance phytochemicals and stimulate good health.

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STUDY THE EFFECT OF ULTRA-SONICATION AND FLOW VORTEX FLUIDIC TREATMENTS ON
PHYSICOCHEMICAL CHARACTERISTICS OF SOY PROTEIN ISOLATES

M. Adil Farooq, Abdul Rahaman, Adnan Khaliq, Iraj Ali Chaudhary, Mahnoor Zaib, Syed Junaid-
ur-Rehman, M. Shoaib Fayyaz, Yasir Abbas
Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan

ABSTRACT

Nowadays, plant-based protein analogues have gained much attention due to their numerous
health benefits and functional properties. In this study, we investigated the effect of ultra-
sonication and flow vortex fluidic (VFD) treatment on soy protein isolate. The sample is
characterized by using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR),
Dynamic light scattering (DLS), Ultraviolet-visible spectroscopy (UV), Thermo-gravimetric
analysis (TGA) and Differential Scanning Calorimetry (DSC). The results obtained from this study
indicated that ultra-sonication and Flow Vortex Fluidic treatment could be used to improve the
fibrous nature of soy protein. The pristine SPI presents two characteristic crystallization
diffraction peaks at 10° and 20° corresponded to α helix and β sheet structures of the soy
protein isolate secondary structure, respectively. The FTIR spectra of the pristine soy protein
isolate exhibited typical characteristic absorption peaks at 1600 cm -1 and 1500 cm -1 assigned
to amide I (C=O stretching) and amide II (N–H bending). In DSC analysis the control VDF8000
shows exothermic effect and Tm was 109.56 °C. While a decrease has been observed in Tm
value US-VFD. In TGA analysis all films presented similar behavior with three main stages of
mass loss. The first stage, observed up to 100°C was related to the loss of water, which indicates
the existence of residual moisture in the films. The second stage, the weight loss at 300°C, was
attributed to the evaporation of glycerol. The third stage was associated with soy protein isolate
degradation and appeared at 400°C. However, these findings will improve the stability of soy
protein isolates after being treated with ultra-sonication and vortex fluidic.

94
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CASSAVA FLOUR: A NOVEL NUTRACEUTICAL INGREDIENT IN CEREAL PRODUCTS

Muhammad Shahbaz*, Umar Farooq, Shamas Murtaza, Hammad Naeem, Ali Hamza, Ushna
Momal*
Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
Correspondence: [email protected]

ABSTRACT

Cassava flour is derivative of cassava roots whose processing technique is less expensive and
simpler than cassava starch manufacturing, as well as using less energy and water and
producing less waste and byproducts. Imports of wheat and corn, as well as their flours, impose
a significant burden on the economies of importing countries, resulting in overdependence on
foreign foods, trade imbalances, food insecurity, loss of foreign exchange and dislocation of
local food, all of which have a negative impact on the technological and agricultural
development of these territories. Several experiments have produced a range of breads made
from cassava flour that have properties similar to wheat flour breads. The use of cassava flour
in baking of bread is an easy way to encourage the use of a native crop whereas also lowering
imports of wheat flour, boosting the superior grade cassava flour production, providing a
gluten-free product, and generating fortified and bio-fortified meals. However, cassava flour
replacement is restricted, the integration of flours or additives from other varieties enhances
the nutritious content and bread making standard of baked goods in specific items. Several
constraints have hampered the effectiveness of efforts to encourage the broad usage of cassava
flour in bread production in several cassava producing regions. Among these include the prices
and efficiency of processing technologies, cassava flour quality specifications, and a lack of
favorable legislation. More research on the retention and bioavailability of nutrients in baked
products, as well as an assessment of the effects of processing cassava flour on boosting
resistant starch, are needed to provide scientific evidence for the health advantages of this
flour.

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RECENT ADVANCEMENT IN SEPARATION, PURIFICATION AND BIOLOGICAL APPLICATION OF
DAIRY PEPTIDES

Sonia Khan
Department of Nutritional Sciences, Government College Women University, Faisalabad.

Correspondence: [email protected]

ABSTRACT

Dairy-based peptides are the greatest source of chemically diversified bioactive compounds
that have considerably drawn the attention of scientists towards their development. However,
literature is scarce on the integration of novelty in the techniques for the isolation and
purification of bioactive peptides. Herein, we will address recent trends encompassing both the
synthesis technologies and potential health benefits of dairy peptides. According to the
bibliometric approach scientific literature is increasing on the dairy peptides, with the Asian and
European countries as the greatest contributors. Solvent extraction and chemical hydrolysis
followed by chromatographic techniques and a suitable sensor such as matrix assisted laser
desorption mass spectrometry, be used for the purpose of dairy peptide separation,
purification and identification respectively. Furthermore, the anti-cancer, anti-microbial, anti-
hypertension, antioxidant, and anti-diabetes properties of dairy peptides, as well as their
therapeutic mechanisms in the various disease conditions will be discussed. The future
viewpoint of dairy peptide research focuses on developing improved extraction and purification
methods such as high-pressure processing coupled with enzymatic hydrolysis with high
specificity and accuracy in order to get more novel peptides at a cheaper cost. In addition,
demonstration of therapeutic application by in vitro or in vivo is also validated by clinical human
trials.

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NUTRITIONAL PROFILE OF TIGER NUT AND ITS HEALTH BENEFITS

Ushna Momal*, Muhammad Shahbaz, Shamas Murtaza, Hammad Naeem, Ali Hamza, Bushra Iram
Fatima

Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan

Correspondence: [email protected]

ABSTRACT

"Cyperus esculentus lativum" tiger nut is an underused tuber of the Cyperaceae family that
generates rhizomes from the tuber's base that are fairly round. Tuber that grows abundantly
and is frequently consumed in Nigeria, various regions of East Africa, West Africa, Europe,
notably Spain, and the Arabian Peninsula. Tiger nut milk was regarded as a therapeutic drink
during the time period because it was very diuretic and energetic, abundant in minerals,
particularly potassium and phosphorus, as well as vitamins E and C. It also produces more milk
after extraction, includes less fat and more protein, and contains less anti-nutritional elements,
including polyphenol. Tiger nut have approximately twice the amount of starch as sweet potato
and potato tubers. Its tubers are high in sodium, calcium and phosphorus, but poor in
manganese, magnesium, iron, copper and zinc. Tiger nut flour might be used to supplement
grain flour to increase its Ca content. Tiger nut milk lacking sugar can be used to treat diabetes
due to its carbohydrate content, which is made up of starch and sucrose (no glucose), and its
arginine content, which releases the hormone insulin. The raw tuber included cyanogenic
glycosides, alkaloids, resins, tannins, saponins and sterols, whereas the roasted sample had just
sterols, alkaloids and resins. Tiger nut oil is a high-grade oil extracted using a virgin, cold
procedure to assure that it keeps all of the tiger nut's unique nutritive values. Tiger nut oil is
also cholesterol-free and has very low quantity of sodium. Because of the good health effects,
more study into the antioxidant and physicochemical characteristics of tiger nut is required.

97
ICSFNS-2023-98
DEVELOPMENT OF WHEAT, MILLET AND CHICKPEA BASED COMPOSITE FLOUR BISCUITS TO
COMBAT PROTEIN ENERGY MALNUTRITION IN EMERGENCIES

Muhammad Mattiullah, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Muhammad

Qasim, Junaid Ghafoor, Muhammad Umair, Yasir Abbas, Faisal Javaid

Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Punjab, Pakistan

ABSTRACT

The COVID-19 economic crisis in 2019-2021 had a negative impact on food security and
nutritional status in many developing countries such as in Pakistan. In the coming days,
especially wheat, cereals, pulses and other agricultural commodities are at risk of being affected
and it is feared that the wheat crop crisis will arise in the coming days. The prices will increase
due to limited production of wheat. Therefore, our country’s economy is likely to be affected
due to the risk of wheat production so, there is need to rely on different cereal source to control
this issue in this region. Wheat is a main cereal crop which provides staple food to 60% of
Pakistan’s population and 35% of the world. Nearly 20% of the calories and protein in the
average person's diet come from wheat, one of the most important staple crops. In Chickpeas
essential amino acids and protein (17% to 30%), pearl millet has a protein level (9 to 21%),
which is greater than maize (4.7%), rice (6.8%), and sorghum (10.4%) but near to wheat (11.8%).
There is a huge range of wheat-based products and among these biscuits are one of nutritious
and have good preservation qualities, they can be utilized as strategic reserves in conditions
like climate change, crisis prevention, food planning, resilience, and earthquake. To meet up
for the shortage, we can add chickpea and pearl millet flour to mitigate the issues of food
security and malnutrition in emergency area problem.

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IMPACT OF NUTRITIONAL STATUS ON THE SEVERITY OF DENGUE INFECTION AMONG
INTENSIVE CARE UNIT PATIENTS

Syed Shumaim Ali1, Ulfat Samana Wazir1, Shiza Hameed2, Muhammad Tariq Saeed 2
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad
2Department of Diet and Nutritional Sciences, Ibadat International University, Islamabad

Correspondence: [email protected]

ABSTRACT

Dengue fever is one of the most common arboviral diseases transmitted to humans by the bites
of infected female Aedes mosquitoes. Human infection can be caused by any of the four
antigenically distinct serotypes DENV type 1, type 2, type 3, or type 4 dengue virus belongs to
the Flaviviridae family and its severity depends on virus strain. Worldwide endemic in almost
100 countries, this infection has become recognized as the most significant and prevalent
mosquito-borne infection in humans. The aim of our study used to understand the relation
between nutritional status, its outcomes, and its severity to allow patients a faster recovery
and maintenance of optimal health. Data was collected from Shifa International Hospital
Islamabad, Pakistan by using specially designed questionnaires which consist of
anthropometrics, biochemical data, clinical signs and symptoms, and dietary information. Then
the collected data was analyzed by using SPSS and Frequencies. 250 patients were selected with
age of male 43.1 ± 2.9 years and female 41.8 ± 2.5 years with weight of male 88.5 ± 6.4 kg and
female 82.8 ± 7.3 kg the frequency distribution of both male and female were based on
admission status and admission category, smoking history and hospitalization history, the pre
and past medical tests like diabetes and hypertension. The frequency distribution also held
separately for both male and females on the basis of their complete blood count, liver profile
test, electrolyte and renal profile. The frequency distribution was also based on scores for the
assessment of their health state it was based on Apache score, sofa score and Nutric score.
Linear regression analysis applied to check the level of significance which proves that the
mentioned variables in both the men and women are significant and it effects both men and
women differently.

99
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100
NUTRITIONAL IMPROVEMENT OF YOGHURT USING COCONUT MILK AND ORANGE POMACE AS
FUNCTIONAL INGREDIENTS

Akbar Sultan1, Zahida Qadeer2, Baila Ahmad2, Saira Tanweer2, Zulfiqar Ahmad2, Muhammad
Asif Khan2, Muhammad Waseem2, Umair Ali 2

1Department of Food Science & Technology, Faculty of Agricultural Sciences, University of the
Punjab, Lahore, Punjab, Pakistan

2Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia
University of Bahawalpur, Bahawalpur, Punjab, Pakistan

ABSTRACT

Lactose intolerance is highly prevalent around the globe. This concern stems due to the limited
activity of the lactose-digesting enzyme, lactase. One of the approaches for the nutritional
management of lactose intolerance comprises the replacement of bovine milk with plant-based
milk. Yogurt is widely consumed as an immunity-boosting product with therapeutic potential
due to its fermented nature. There is an increasing trend of fortification of yogurt with dietary
fibers, omega 3 and 6 fatty acids, antioxidants vitamins and other functional ingredients to
improve its nutritional value. Therefore, the current study utilized coconut milk as an
alternative to dairy milk due to its nutrient-dense profile including vitamins and minerals (iron,
potassium, magnesium and calcium). Moreover, orange pomace was incorporated into coconut
milk-based yogurt as a source of dietary fiber. Functional yogurt was evaluated for its proximate
and sensory profile. The findings of the study revealed that pH, ash, protein, fat and total solids
contents of yogurt increased with pomace addition with mean values of 4.41, 0.91, 7.27, 12.81
and 20.59%, respectively. However, the moisture content and acidity of functional yogurt were
reduced (79.41 and 5.95%). The sensory scores for taste, flavor, appearance, syneresis, overall
acceptability, texture and color demonstrated a significant relationship with pomace with mean
values of 7.6, 8.0, 8.1, 20.19, 8.8, 7.5 and 7.8, thereby sustaining the quality of yogurt. In
conclusion, coconut milk accompanied with orange pomace proved to be a good alternative to
dairy-based yogurt due to its high nutritional value, hence being a healthier choice for the
consumers.

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101
FOOD WASTE MANAGEMENT TO HELP FOOD SECURITY

Tahira Batool Qaisrani 1, Andleeb Zahra 1, Hassan Aziz 1, Shehzadi Mahpara 2, Javeria Sheerani 3
1 Department of Agri. Engineering and Technology, Ghazi University, Dera Ghazi Khan

2 Department of Plant Breeding and Genetics, Ghazi University, Dera Ghazi Khan

3 Department of Horticultural Sciences, Ghazi University, Dera Ghazi Khan

Correspondence: [email protected]

ABSTRACT

The very need of the era is food safety and food security. The worst to food security is the fact
that globally, one-third of the food produce is lost or wasted. Contrary to it, 349 million
population across seventy-nine countries is suffering from serious food insecurity in 2022. The
numeral of malnourished individuals raised by as many as 150 million due to conflict, climate
change, and COVID-19 pandemic. Pakistan ranks 99th out of 121 countries with a score of 26.1
GHI in 2022 in Global Hunger Index, that is serious. Food waste is the food stuff selected for
consumption but finished up being lost, contaminated, damaged or tarnished. Food wastage
may cause decrease in quantity as well as quality of food. It may be consequential from
decisions and actions of retailers, food service providers and consumers. Approximately, 17%
of food wastage is at retail and consumer level. Major food waste generators are hotels,
restaurants, supermarkets, residential blocks, cafeterias, airline caterers and food processing
industries etc. Proficient food waste management is the solution to much of the food security
concerns. Food planning, usage and saving wisely the left-over food, learning the food
preservation and processing etc can be useful in preventing the food waste and loss. Food
waste management-based education, awareness campaigns, skilled trainings, food control
policies, uniform food distribution can be the possible strategies applied to prevent the food
waste.

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102
POTENTIAL OF FISH WASTE FOR THE EXTRACTION OF GELATIN

Amna Sahar 1, 2*, Muhammad Usman 1

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad,

38000, Pakistan
2 Department of Food Engineering, University of Agriculture, Faisalabad, 38000, Pakistan

Correspondence: [email protected]

ABSTRACT

Gelatin is derived from the hydrolysis of animal collagen. It is used in a variety of food products
such as jellies, meat products, puddings, ice cream, and beverages as a stabilizer, thickening,
emulsifying and foaming agent. About 90% of the total gelatin in the world comes from the
mammalian source. It is nearly impossible to meet the Halal market demand for gelatin with
the highest proportions derived from pig sources. The acceptability of gelatin is determined by
the animal source from which it is extracted. Religious prohibitions limit the acceptability of
bovine and porcine gelatins. For example, gelatin derived from haram animals such as horses,
pigs, donkeys, and others is prohibited in Muslim communities. As a result, alternative sources
of gelatin production must be sought. Fish solid wastes contain a variety of byproducts,
including bones, scales, and hides, which are high in collagen content and can account for up
to 75% of the total body weight. These wastes can be used to extract various products such as
gelatin, which can be used in the food and pharmaceutical industries. Because it contains all
essential and non-essential amino acids, fish gelatin can be used as a replacement for
mammalian gelatin. Fish gelatin is not only a bovine and porcine gelatin substitute, but it also
increases the utilization of waste byproducts and reduces pollution.

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103
SUSTAINABLE ALTERNATIVE PROTEINS: AN OVERVIEW OF CONSUMER BEHAVIOR AND
MARKET TRENDS

Rabia Iqbal *, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Atif Liaqat,
Adnan Khaliq, Nimra Sameed
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

ABSTRACT

With the increased in world population, challenge to ensure adequate nutrition while
protecting the planet and its natural resources is become a great challenge. To address the
current global crisis, including health concerns, nutritional impact, environmental
sustainability, and economic impact, motivate the shift away from meat consumption towards
the introduction of new protein sources into the global food system. The term alternative
proteins include all products of various origins that can replace meat in the diet. Examples of
alternative protein sources include legumes, algae, grains, insects, jellyfish, cell-cultured meat
and fish, and microbial proteins. Research on alternative proteins are on the rise to improve
food safety and sustainability, but understanding consumer perceptions and expectations is
critical to driving future food success. According to the United Nations Food and Agriculture
Organization (FAO), sustainable diets have a low environmental impact, contribute to food and
nutrition security for current and future generations, be culturally acceptable, affordable,
accessible, safe and healthy while respecting and protecting ecosystems and biodiversity. The
food industry has demonstrated its ability to adapt and innovate quickly to meet the growing
demand for more sustainable diets. This initiative is particularly reflected in the growth of the
alternative protein market, which is accessible to more consumers in the Global North than in
the Global South. Currently, many alternative protein products are far from ideal alternatives
given that they are high in salt, low in some key nutrients, and often ultra-processed. Promoting
dietary diversity is an indicator of dietary quality and is therefore essential to ensuring
sustainable and nutritious diets. Finally, the debate over the nutritional implications of
alternative proteins should be incorporated into the broader discussion of dietary diversity. It
must be tailored to the dietary needs of different populations: politicians, the food industry,
consumers and nutritionists are called upon to engage in dialogue to provide nutritious and
sustainable alternative protein products.

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104
SUPPLEMENTAL FEEDING OF READY-TO-USE THERAPEUTIC FOOD TO PANDEMIC PATIENTS AT
DANGER OF MALNUTRITION

Mian M.Mehmood Afzal, Kamran Ashraf, Areeba Ahmad , Sherish Noor, Muneeb Bin Asad ,
Maha Ahmaed , Saira Naseem, Arman Faisal, Asad Mahmood Gohar*, Hamza Irshad

Department of Food Sciences, Government College University Faisalabad, Sahiwal

ABSTRACT

Some of the potential infectious disease implications of natural disasters and extreme weather,
with a focus on infections related with floods and infrastructure destruction. The risk of
infectious diseases after weather or flood-related natural disasters is often specific to the event
itself and is dependent on a number of factors, including the endemicity of specific pathogens
in the affected region before the disaster, the type of disaster itself, the impact of the disaster
on water and sanitation systems, the availability of shelter, the congregating of displaced
persons, the functionality of the surviving public health infrastructure, the availability of
healthcare services, and the rapidity, extent, and sustainability of the response after the
disaster. Weather events and floods may also impact disease vectors and animal hosts in a
complex system. Therapeutic food stuff is a challenge for the use of food and functional food
ingredients in the therapy of different pathologies. Ready-to-Use Therapeutic Food (RUTF) are
a mixture of nutrients designed and primarily addressed to the therapy of the severe acute
malnutrition. The main ingredients of the formulation are powdered milk, peanuts butter,
vegetal oil, sugar, and a mix of vitamins, salts, and minerals. The potential of this food are the
low percentage of free water and the high energy and nutritional density. The high cost of the
powdered milk, and the food safety problems connected to the onset of toxigenic molds on the
peanuts butter, slowed down considerably the widespread and homogenous diffusion of this
product.

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MICROALGAL COMPOUNDS AS A SUSTAINABLE WAY OF PROMOTING NUTRITION AND
HEALTH

Namrah Abid*, Summaia Fordos, Imran Pasha, Farah Ahmad, Muhammad Subtain,
Ali Raza
National Institute of Food Science and Technology, University of Agriculture, Faisalabad,
Pakistan.

Correspondence: [email protected]

ABSTRACT

In recent decades, the issue of growing population and their respective food requirements has
urged the world to search for new, innovative and sustainable food resources that are beneficial
for human health. Microalgae is such an organism that is a single-cell organism that is present
in aquatic systems. It not only needs fewer resources like water and space as compared to
traditional food sources but also provide high-quality nutrients like protein and
polyunsaturated fatty acids along with vitamin B, C and E. It has less carbon footprint.
Microalgal bioactive compounds have been shown to exhibit a wide range of health benefits.
These bioactive compounds are sterols, phenolics, bioactive peptides and carotenoids etc.
These microalgal products exhibit antioxidant, anti-cancer, anti-inflammatory and anti-
microbial attributes and can reduce the risk of chronic diseases. The antiviral and antimicrobial
aspects of microalgal compounds show importance in the modern world that is being
challenged by pandemics and outbreaks. Keeping in view the health and nutritional benefits of
microalgal compounds along with their cost and resource effectiveness, the microalgae and
their respective bioactive compounds can act as a sustainable way of fighting malnutrition and
diseases along with promoting health and nutrition. More research and work regarding the
production and use of microalgal compounds at a large scale is required and needs participation
from all the major stakeholders to ensure a sustainable and healthy future.

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DIGITAL FOOD MANAGEMENT: SUSTAINABLE SOLUTION TO TACKLE

GLOBAL FOOD PROBLEMS

Rabia Iqbal*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Atif Liaqat, Muhamad Adil
Farooq, Tariq Mehmood, Samreen Ahsan
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

Correspondence: [email protected]

ABSTRACT

Traditional food management is faced with multi-dimensional problems, ranging from food
safety and wastage to higher food costs and labor shortages. Digitization is an integral part of
every industry including agriculture. Digital solutions are actively penetrating the industrial and
agricultural sectors. The effectiveness of agribusiness involves the use of innovative
technologies. Nowadays, the need to promote food security and food self-sufficiency in
agricultural markets is felt. This is defined in the principles of food security and requires
increased requirements to monitor food security in all its dimensions, especially regarding land.
The area of agricultural land is one of the key indicators of the land market. There are many
limitations due to insufficient detail in time to use the reported data as a forecasting source.
Using the Internet of Things to monitor agricultural land (arable land) and predict food security
can overcome these shortcomings. The emergence of digital capabilities and digital processing
has made it possible to obtain reliable information about the element of production land and
use it most efficiently. Digital technology and the internet of things are reducing the use of
manual labor in agriculture. Digital Food Management will exponentially improve productivity
and presents a $120 billion opportunity to tackle the $1.5 trillion food waste problem. In
addition, they increase the production efficiency of agricultural products and become a
determining factor in increasing the productivity of agricultural organizations.

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EFFICACY AND SAFETY OF DAPAGLIFLOZIN AND SITAGLIPTIN ON SYMPTOMS, FUNCTIONS AND
QUALITY OF LIFE IN PATIENTS WITH TYPE 2 DIABETES

Sheraz Ahmad 1, Muhammad Nadeem 2*

1Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus
2* Department of Biosciences, COMSATS University Islamabad, Sahiwal Campus

ABSTRACT

Type 2 diabetes mellitus is a widespread progressive illness that requires innovative medicinal
products to continue promoting the treatment of diseases. Few studies comparing the
cardiovascular benefit of sodium glucose cotransporter-2 and dipeptidyl peptidase 4 inhibitors
have been conducted for weight loss, and the cholesterol level management. The study was
planned to know if dapagliflozin and sitagliptin were effective and safe for reducing
cardiovascular risk factors including high glycated hemoglobin (HbA1c), hypoglycemia, body
weight, urinary tract infection (UTI), serum creatinine, and cholesterol levels. The goal of this
study was to determine the efficacy of Sitagliptin and Dapagliflozin in patients with type 2
diabetes, as well as to evaluate the drugs; functions and quality of life in diabetic patients.
Sitagliptin belongs to the dipeptidyl peptidase-4 (DPP-4) inhibitor family, and it acts by boosting
insulin production while reducing glucagon production in the pancreas. Type 1 diabetes should
not be treated with sitagliptin. Sitagliptin acts by inhibiting the enzyme dipeptidyl peptidase 4
in a competitive manner (DPP-4). Dapagliflozin is a pre- sodium-glucose inhibitor 2 (SGLT-2) that
removes urine in the body. Hypoglycemia (low blood sugar), urinary tract infections, vaginal
infections and volume depletion are common adverse effects (reduced amount of water in the
body). The aim of my study was to assess sitagliptin and dapagliflozin effectiveness and safety
in patients suffering from type 2 diabetes. Dapagliflozin with sitagliptin in patients are used to
examine the adverse effects and make sure the finest quality Type 2 medicine. For this purpose,
evaluate the aggregated data for up to 24 weeks from five clinics, 55 Patients have been
randomized Selected and dapagliflozin 10 mg/day or for placebos added to sitagliptin (100
mg/day) throughout this 24-week blind extension period of time. Good HbA1c Control and 1-
2% decrease of weight is given to dapagliflozin and less Chances of Cardiovascular events. That’s
why it is suggested for diabetes patients and Dapagliflozin is more effective than sitagliptin.

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SUSTAINABLE MANAGEMENT OF FOOD WASTE TO PRODUCE ENERGY

Syed Shumaim Ali 1, Mohammad Ali Hafeez 2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad

2Department of Life Science, University of Central Punjab, Lahore

Correspondence: [email protected]

ABSTRACT

The drastic increase of population in decades accompanying with lifestyle changes, has
consequence in exception of food waste in all ways of the supply chain, involving harvesting,
packing, transportation, and consumption. Common practices are dumping of food waste with
municipal garbage. Although, these methods have serious environmental and health outcomes.
Food waste has a great recycling standpoint due to its high biodegradability and water content.
Which makes it an ideal stratum for the creation of biofuels and other industrially important
chemicals including pigments, enzymes, organic acids, and essential oils. Which will help to
reduce environmental pollution and facilitate implementation of a circular bio economy.
Environmental issues and shortage of fossil fuels have changed the public attention to the use
of renewable, environmentally friendly fuels, namely ethanol. In order to keep down the
opposition between fuels and food production, investigators are focusing their efforts to the
utilization of wastes and by- products as raw materials for the manufacturing of ethanol.
household food wastes are being produced in significant amount in European Union and their
handling can be a challenge. Furthermore, their dumping can cause serious environmental
issues such as emission of greenhouse gasses and water or land pollution. Additionally, they
carry significant amounts of sugars (the couple soluble and insoluble) and they can be used as
raw material for the synthesis of ethanol. Lastly, the ability to take advantage of household
food waste for the synthesis of ethanol at raised dry material content has been displayed. A
separate condensation/saccharification process can escalate both ethanol synthesis and
productivity. Subsequent fermentation of the remaining solids can lead to an increase in the
overall ethanol production yield.

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SUSTAINABLE USES OF WHEY AND ITS ENVIRONMENTAL APPROACH

Rabia Sarwar 1, Shamas Murtaza 1, Hassan Anwar 1, Ambreen Naz 1, Gulzar Akhtar 2, Naveed
Akram 1, Umar Farooq 1
1Department of Food Science & Technology, MNS-University of Agriculture, Multan

2Department of Horticulture, MNS-University of Agriculture, Multan

Correspondence: [email protected]

ABSTRACT

Whey is considered the most important environmental pollutant of the dairy industry because
a large amount of whey is disposed of as wastewater and is associated with serious
environmental hazards. The disposal of whey also represents a significant loss of potential
nutrients and energy, so in order to utilize the nutritional value of whey and mitigate the
harmful effects of disposal in the environment, it is important to direct whey management
towards a cost-effective and sustainable way of utilization and directing it into the production
of novel valuable products at the same time. The high nutritional value of whey and its health
benefits have resulted in nearly 50% of residual whey being recycled for the production of
value-added products in the food and chemical industries. Several biotechnological strategies
and process technologies have been developed to transform this byproduct into a source of
high-value nutritional ingredients. Whey and its contents have historically been used in human
and animal nutrition as a health enhancer. New methods of whey utilization are contributing
to the advancement of applied technology. Ultrafiltration and nanofiltration have strengthened
the utilization of whey streams, while fermentation processes for the conversion of whey into
high-value products have emerged as a potential pathway for biorefinery development. The
simultaneous incorporation of several work units in one process is a great economical and
sustainable alternative to using whey for the creation of more valuable products, thus reducing
the impact of whey on the environment.

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EFFECT OF MILK QUALITY ON HUMAN HEALTH AND USE OF NOVEL ANALYTICAL TECHNIQUES
FOR DETECTION OF MILK ADULTERANT

Saira Tanweer 1*, Muhammad Ehsan 1, Zulfqar Ahmad 1, Muhammad Asif Khan 1, Tariq
Mehmood 2, Saadia Zainab 2 and Samreen Ahsan 2

1 Department of Food Science and Technology, The Islamia University Bahawalpur.

2 Institute of Food Science and Technology, KF UEIT, RYK
Correspondence: [email protected]
ABSTRACT
The majority of people in the globe consume milk for drinking and other dairy products because
it is a healthy, nutrient-rich dairy product. But the practice of adulterating milk always degrades
its quality and might introduce dangerous compounds into the dairy supply chain, endangering
the health of consumers. The adulteration of milk is a social issue and fraudulent practice. It
exists in both developing and advanced nations. There have been numerous reports of
adulteration of milk throughout the world, in which ingredients like extra water, foreign
proteins, whey proteins, melamine, urea, detergent, starch, flour, vegetable or animal fats, as
well as numerous minor milk fat constituents, have been added as potential adulterants in milk
and milk products. To extend the shelf life of milk, various preservatives like formalin and
certain antibiotics are also added. The food sector is quite concerned about the major health
issues that drinking contaminated milk brings about. Novel analytical techniques have been
developed for the detection of these adulterants in order to ensure the food safety and prevent
health hazards for customers. The novelties include pretreatment of milk sample and advanced
detection and data processing, with chemometric tools. Reverse phase-HPLC, differential
scanning calorimetry (DSC), High-performance thin-layer chromatography (HPTLC), Liquid and
gas chromatography (LCGC) immunoassays: CE, Enzyme-linked immunosorbent assay (ELISA),
fluorescence of advanced Maillard products and Soluble Tryptophan (FAMPST), FTIR, NIR
spectroscopy, Isoelectric focusing (IEF), PAGE, DNA-based methods, and matrix-assisted laser
desorption/ionization MALDI-MS. The combination of advanced IR spectroscopy and
chemometrics provides a powerful tool for the quality and validity of milk analysis. The
detection of caprine milk adulterations with bovine milk by using an electronic tongue is an
easy and economic tool. Moreover, biosensors are highly sensitive and highly accurate for the
detection of urea in milk.

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PREPARATION OF SEITAN USING WHEAT, BARLEY AND PEAS COMPOSITE FLOUR

Shabbir Ahmad 1*, Nida Munir 1, Sadaf Yaqoob 1, Asif Shehzad 2, Nighat 1
1Department of Food Science and Technology, MNS-University of Agriculture, Multan
2Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan

Correspondence: [email protected]

ABSTRACT

Meat is a rich source of nutrients that offers maximal sensory satisfaction to the human palate
as compared to a variety of other food choices. Meat is important as a meal in human diet, but
people who are vegetarian are now utilizing vegan meat (meat alternatives) for a long period
of time to fulfil their protein needs. Seitan is a meat substitute, approximates the nutritional
characteristics such as protein, fat, vitamins and minerals, aesthetic qualities (primarily texture,
flavor, and appearance), and chemical characteristics of specific types of meat. Mainly seitan
has gluten protein and its use with other cereals, nuts, and legumes to make it more nutritious.
For this purpose, barley and peas flour was added in wheat flour with different ratios to improve
seitan nutritional profile. After that, seitan was made from composite flour and its physio-
chemical & quality characteristics were investigated. While quality parameter of seitan such as
dietary fiber content sensory attributes (texture, color, flavor, juiciness etc.) minerals contents
and PDCAAs were evaluated. According to the results of analysis seitan contain 12.46-33.89%
(protein), 10.81-48.91% (moisture), 0.24-1.51 % (ash), 0.77-1.12 % (fat), 0.16-1.83 %(fiber) and
16.01-72.25 % (NFE) respectively. In minerals, fiber and PDCAAS, T3 showed best results
399.33±0.02 mg/100g for potassium, 9.28±0.01% fiber and 54.47±0.7% for PDCAAS (Protein
digestibility corrected amino acid score) contents respectively. Regarding the sensory analysis
of seitan, it can be concluded that T1 showed best results in color (7.5±0.97), juiciness
(6.7±0.94), texture (7.3±0.82), flavor (7.4±0.96), tenderness (7.0±0.66) and overall acceptability
(7.6±0.69). At the end it was concluded that seitan prepared by treatment T1 (80% wheat; 10%
barley and 10% peas) is considered as best treatment for seitan preparation using composite
flour.

(T0: Wheat 100%, T1: Wheat 80%, Barley 10% & Pea 10%, T2: Wheat 70%, Barley 15% & Pea15%,T3:
Wheat 60%, Barley 20% & Pea 20%)

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COMPARATIVE ASSESSMENT OF SERVICE QUALITY AND CUSTOMER’ SATISFACTION OF
BREAKFAST POINTS IN FAISALABAD

Areej Saleem*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tariq Mehmood
Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan

ABSTRACT

In this study, the impact of different service aspects on breakfast restaurant' overall satisfaction
and perception level was explored. Customers who visited various restaurants were selected
from convenience samples of restaurant’s customers. Customers around the world acquire
food-borne diseases as a result of eating contaminated food due to unhygienic and incorrect
food handling in restaurants, according to various investigations and research. Foodborne
disease is common, but it can also be avoided. The primary purpose of this study was to assess
the hygienic conditions of breakfast restaurants, food handling and safety measures, and the
expertise of breakfast restaurant staff in order to prevent food-related disorders and diseases.
A survey of five distinct breakfast restaurants in the proximity of the Faisalabad, named R1, R2,
R3, R4, and R5, was conducted. In the lab, total plate count and swab test were used to
determine the microbiological content of the restaurant's crockery. A total of five eateries were
sampled for the microbiological analysis. A questionnaire with a sample size of 200 people was
also designed. According to the data, customer satisfaction with numerous service and food
quality features was average. Furthermore, it was observed that all aspects of service and food
quality had a significant and positive impact on overall customer satisfaction. The basic
variables of the questionnaire were Reliability, Empathy, Responsiveness, Tangibility and
Assurance. The highest mean values of TPC observed for crockery were 111.33±3.05
respectively. According to the survey's findings, breakfast restaurants had trouble establishing
hygienic conditions among employees due to a lack of understanding among certain
employees, and microbiological contamination was also identified in the breakfast points.
Following the study, the staff was given some recommendations to help them improve their
hygienic conditions and food handling techniques in order to prevent food-borne disease
outbreaks in customers.

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PLANT RESOURCES TO SUPPORT THE FOOD SECURITY AND PROMOTE SUSTAINABLE
AGRICULTURE IN PAKISTAN

Rimsha Younas 1,Amna Sahar 1**, Ieaman Fatima 2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad.
2Faculty of Agricultural Engineering Technology, Department of Food Engineering, University
of Agriculture, Faisalabad 38000, Pakistan.
Correspondence: [email protected]

ABSTRACT

Biodiversity is critical to local and global food security and nutrition. We attempt to unlock plant
food resources and explore the role of fungi, which, along with the wealth of traditional
knowledge about their uses and practices, could help support sustainable agriculture while
ensuring better environmental protection and the continued delivery of ecosystem services by
reviewing the global state of edible plants and highlighting key neglected and underutilized
species (NUS). This effort will educate a wide range of user communities, including scientists,
conservation and development organizations, policymakers, and the general public, about the
value of biodiversity beyond conventional crops. According to current estimates, there are at
least 7,039 edible plant species in a wide taxonomic sense, including 7,014 vascular plants. This
is in stark contrast to the tiny number of food crops that offer the majority of the world’s
calories and nutrients. The majority of these 7,039 edible species have other uses, with
medicines (70%), materials (59%), and environmental purposes (40% being the most prevalent).
As previously proposed, species of key food crops exhibit centers of diversity, whereas the rest
of edible plants follow latitudinal distribution patterns comparable to total plant diversity, with
higher species richness at lower latitudes. The Red List of the International Union for
Conservation of Nature comprises global conservation evaluations for at least 30% of edible
plants, with around 86% of them conserved ex-situ. However, at least 11% of the known species
are threatened. NUS, together with a plethora of traditional knowledge about their uses and
practices, are a largely untapped resource for promoting food security and sustainable
agriculture. However, improved collaboration among stakeholders is required to access these
natural resources.

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SAFETY ISSUES IN FRESH FRUITS AND VEGETABLES AFTER POSTHARVEST MANAGEMENT

Kamran Ashraf *, Ahmed Iftikhar, Saba Azeem, Asad Mahmood Gohar, Zartasha Siddique,
Mubashra Niaz, Ume Raqia
Department of Food Sciences, Government College University Faisalabad, Sahiwal

Correspondence: [email protected]

ABSTRACT

A variety of microbiological and chemical pollutants can infect fruits and vegetables. Because
they are consumed uncooked, they have long been recognized as vectors for the transfer of
pathogenic germs in impoverished areas. The rapid growth of international trade in fresh
produce has also resulted in outbreaks due to imported food. This is due to the trade and
consumption of unsafe food. Safety issues are not only restricted to on-farm practices but also
includes postharvest management practices regarding quality and safety concern. The safest
produce to eat is cooked, the next safest is washed. Wash fruits and vegetables under running
water, even if you do not plan to eat the peel. It is evident that postharvest losses in fresh
commodities vary from 25 to 40 percent. The health concerns in raw fruits and vegetables
contain harmful germs that can make you and your family sick, such as Salmonella, Escherichia
coli, Listeria and Monocytogens are food borne pathogens present on the surface of fresh
produce and may cause diseases. The consumption of heavy metal contaminated fruit and
vegetables has been related to potential human health issues such as cancer and kidney
impairment. Establishment of Good Agriculture Practices (GAP), Good Manufacturing Practices
(GMP), and Hazard Analysis Critical Control Point (HACCP) programmed including sanitary and
phytosanitary measures could be effective tool to cover all aspects of growing, harvesting.
packing, transportation, processing, distribution of fresh fruits and vegetables. Assistance from
and collaboration between academic institutes, public health authorities, food control
agencies, trade organizations and private sector in developing Hazard Analysis A critical control
point (HACCP) system for the fresh fruits and vegetables business is required for sustainable
production, minimizing possible health concerns due to contamination, and increasing export
potential.

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COMPARATIVE STUDIES AND PHYSICO-CHEMICAL ANALYSIS OF PEA VARIETIES (PISUM
SATIVUM)

Muhammad Gulzar1, Tanveer Ahmad11, Ahmed Din2

1Institute of Food Science and Technology, KF UEIT, Rahim Yar Khan

2Faculty of Agricultural Engineering Technology, Department of Food Engineering, University

of Agriculture, Faisalabad 38000, Pakistan.
Correspondence: [email protected]

ABSTRACT

Fresh Fruits and vegetables are rich in vitamins and minerals. Pea is a substantial food crop that
can be grown in a variety of climate and ranks fourth in the world food legume production
behind soybean, peanut and dry bean. It occupies an idiosyncratic position among vegetables
in terms of chemical composition and nutritional content. The objective of present research
was to quantify the chemical variation between 13 different varieties of peas that were
collected at commercial maturity stage in the month of February & March. The selected pea
varieties were analyzed for physicochemical analysis. In physicochemical analysis peas sample
were analyzed for pH, total soluble solids, total titratable acidity (TTA), ascorbic acid (Vit C),
total phenolic contents (TPC), total flavonoids content (TFC), DPPH assay and color
measurement. The maximum value for pH was 6.87 for the treatment V2 and minimum value
was noted as 6.64 for the treatment V7. The maximum value for TSS was 18.24 for the
treatment V10 and minimum value was noted as 13.90 for the treatment V4. The value for
acidity was maximum as 1.10 for treatment V10 and minimum as 0.82 for treatment V5. The
value for ascorbic acid was maximum as 46.39 mg/100g for treatment V13 and minimum as
37.43mg/100g for treatment V6. The maximum values for TPC, TFC, and DPPH were noted as
132.97, 58.83, and 38.54 respectively.

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VALUE ADDITION AND QUALITY ASSESSMENT OF CAKE RUSK THROUGH RICE (ORYZA SATIVA)
BRAN

Uzair Zahid, Atif Liaqat, Tariq Mehmood, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq,
Samreen Ahsan
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

ABSTRACT

Rice bran is a secondary product which is usually acquired during milling of rice. During
processing of milled rice, bran providing bioactive compounds as phenolic, flavonoids, essential
amino acids, γ-Oryzanol and vitamin-E. Rice bran consists of 5 to 10% of the whole grain and
includes minerals such as Fe, P and Mg; 12 to 13% crude protein, almost 10 to 12% fiber and
considerable amount of oil which may be up to 20% of its total. Incorporation of rice bran in
cake rusk enhances its nutritional profile. In present study, value addition of cake rusk with rice
bran was done. Rice bran was mixed with all-purpose flour at different ratios like 5%, 10%, 15%
and 20%. Stabilization of rice bran with acid and dry heat treatment was done prior to use in
the recipe of cake rusk. All-purpose flour was further analyzed for moisture, crude protein,
crude fiber, crude fat, ash, and nitrogen free extract. Cake rusk were prepared from batter
according to the reference method and chemical analysis of cake rusk was done like moisture
content, crude protein, mineral contents, crude fiber, crude fat and nitrogen free extract.
Further, physical parameters like thickness, spread factor and average width was measured.
Nine-point hedonic score system was used for sensory evaluation that reveals that highest
(8.58) score for overall acceptability was defined in 20% Rice bran Powder samples as far least
(7.2) score was observed and detected in control sample comprising of absolutely no rice bran
powder concentrations. Thus, supplementation of rice bran at 20% level each, would improve
the nutritional quality without adversely affecting the sensory parameters. Conclusively, it can
be drawn hereafter, that cake rusk prepared from rice bran has greater prospective in food
applications, especially including functional bakery items.

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DRYING OF APPLE AND GUAVA FRUIT USING SOLAR ASSISTED FORCED AIR CIRCULATION
DRYER

Tanveer Ahmed 1, Ahmed Rustam1, Ahmed Fayyaz1, Kamran Ikram1, Yasir Niaz1,
Muhammad Mubashar Omar 2, Arslan Afzal 3
1Department of Agricultural Engineering, Khwaja Fareed UEIT, Rahim Yar Khan
2Department of Energy Systems Engineering, University of Agriculture, Faisalabad
3Faculty of Agricultural Engineering, PMAS Arid Agriculture University, Rawalpindi

Correspondence: [email protected]
ABSTRACT

Solar energy is the most abundant and freely available energy source. It has multiple uses,
including electricity generation and food processing. To maintain the quality of harvested food
until final consumption is important to use appropriate food preservation techniques. One cost-
effective method is food drying, which reduces moisture to an optimum level for preservation.
The drying process is facilitated by using heat energy from the sun or an electric-operated
heater to increase the air temperature. In this study, a solar dryer with improved air distribution
was designed and tested for various agricultural products. The parameters evaluated during
the drying process included air relative humidity, ambient temperature, crop moisture content,
solar radiation, air velocity, and drying time. The study on Apple and Guava; involved a
comparative analysis of open sun drying, forced convection drying, and computational fluid
dynamics (CFD) analysis using ANSYS-2021. The results indicated that the dryer raised the
internal temperature by up to 10℃ higher than ambient conditions. Bananas and apricots took
17 hours to reduce moisture content from 74.97% to 26% and from 70.89% to 26%,
respectively. The thermal efficiency of the drying chamber was 92.24%, and the energy
efficiency was 0.974%. The energy intake was 4.276J/s, energy outflow was 0.0419J/s, energy
losses were 4.234J/s, and the energy enhancement potential was 4.192J/s due to the solar
dryer. During the experiment, the maximum temperature inside the drying chamber was 333K,
while the Computational fluid dynamics (CFD) results showed a temperature of 337K. The food
dried in the solar dryer was of better quality, as determined by ash testing, than food dried in
direct sunlight. The solar dryer was able to remove 8% more moisture in one hour compared to
open sun drying.

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PSYLLIUM: AN IMPORTANT FUNCTIONAL INGREDIENT IN FOOD SYSTEMS

Maryam Maqsood *, Afira Akhtar, Hira Jabeen, Laila Rani, and Mamoona Ahmad
Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan.

ABSTRACT

Malnutrition remains a serious public health concern around the world, particularly in poor
nations, due to insufficient food quantity and for quality. The food industry has a challenge of
producing special health-enhancing properties of products. The increasing consumer demand
for health-oriented food products has initiated the development of several bakery products
enriched with new bioactive ingredients. Psyllium gum is a hydrocolloid found in the husk of
Plantago ovata seeds. In parts of India and China, psyllium husk has been used in traditional
medicine. Its consumption was shown to provide nutritional benefits such as the ability to lower
the glycemic index, reduce the risk of cardiovascular disease, reduce cholesterol and
constipation issues, and others. In fact, the nutritional benefits of psyllium are due to its
viscosity, and its high-water absorption capacity is among the most significant components for
its use in food elaboration. Its application can be seen in the food industry of bakery products.
A study of 228 gluten-free commercial breads from various countries found that psyllium was
used as the main gluten substitute in 16% of the products, and it was present in 34% of the
formulations. Psyllium was identified as the fourth most commonly used hydrocolloid, behind
only HPMC, xanthan gum, and guar gum. The use of gums and hydrocolloids as gluten
substitutes in gluten-free bread aims to produce products with volume and texture similar to
wheat breads. A commercial biscuit with Psyllium could bear the Food and Drug Administration
(FDA) health claim associated with reduced risk of coronary heart disease, if the product has
1.7 g of Psyllium soluble fibre per reference amount usually consumed. Hence, it can be a
natural alternative to the use of other additives such as gums and hydrocolloids and it can be
used to improve the nutritional properties of products that contain it.

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LENTIL PROTEIN CONCENTRATE ENRICHMENT IN BISCUITS TO TARGET

PROTEIN ENERGY MALNUTRITION

Muhammad Khaqan*, Samreen Ahsan*, Ayesha Siddiqa, Tariq Mehmood, Muhammad Farhan
Jahangir Chughtai, Adnan Khaliq, Atif Liaqat, M. Adil Farooq
1Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Technology, Rahimyar Khan

ABSTRACT

Traditional biscuits are ready-to-eat bakery products liked by people of all ages but now people
prefer to eat healthy and nutritious snacks. Therefore, an attempt was made to prepare
nutraceutical and functional ready to eat cookies by supplementing red lentil protein
concentrate (LPC) at various blends with all-purpose flour. Lentil is considered poor’s meat and
LPC from red lentils was prepared and incorporated into biscuits. The influence of LPC in biscuit
was 5g/100g, 10g/100g, and 15g/100g then characteristics and overall quality was investigated
during the storage study. Biscuits supplementation improved overall protein, ash, crude fat,
and fiber in cookies, which is beneficial for health. Chemical parameters of LPC-enriched
biscuits show that moisture content was in ranged between (2.88-3.59%), ash content (1.26-
2.16%), fat content (17.33-19.1%), fiber content (1.67-3.05%), protein content (6.54-11.26%)
and NFE content (60.29-69.95%). Antioxidants improved from 1.93 to 3.25% and overall
acceptability was in the range of 6.50-8.02 score on a 9-point hedonic scale. Based on the
physicochemical, antioxidant, and sensory parameters of biscuits during 30 days, a flour blend
with 15g/100g LPC was the most acceptable one. Therefore, the study outcomes are helpful to
develop healthy protein-enriched biscuits with improved physicochemical, functional,
nutritional, and bioactive parameters and storage stability, which can be utilized to mitigate
protein energy malnutrition.

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PHYSICOCHEMICAL QUALITY ATTRIBUTES AND ANTIOXIDANT PROPERTIES OF YOGHURT
FORTIFIED WITH MORINGA OLEIFERA LEAF POWDER

Salman Ahmad, Farzana Siddique, Saima Noreen

Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.

ABSTRACT

The aim of present project is to incorporate the Moringa oleifera leaf powder for manufacturing
of functional yoghurt being a rich source of phytonutrient compounds. Moringa oleifera leaf
powder at the rate of 0.2, 0.4, 0.6 and 0.10 % was added to the yoghurt, control sample was
made without added powder. The influence of addition of Moringa oleifera leaf powder on
physicochemical of yoghurt was studied during 21 days of storage period under refrigerated
condition. It was found that fat content decreased with addition of moringa leaves powder i.e.,
control (4.38±0.014) while 0.10% (3.85±0.018). Protein content increased with addition of
Moringa leaves powder i.e., control (3.61±0.009) while 0.1% (4.15±0.021). It was also noted
that with addition of moringa leaves powder the moisture content also decreased i.e.,
(87.43±0.021) in control, while (81.98±0.033) with 0.1%. Moreover, with addition of moringa
leaves powder, anti-oxidant potential, total phenolics and DPPH radical scavenging activity was
also improved. Above all, 0.4% was found best as per sensorial perspectives. Current study
concludes that moringa could be a very excellent fortification for yogurt manufacturing. More
detailed studies are recommended that would discuss the addition of moringa leaves powder
along with varied microbial culture.

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MICROWAVE ASSISTED EXTRACTION OF OLIVE OIL FROM OIL FRUIT

Hafiz Muhammad Ammar Ali*, Atif Liaqat, Adil Farooq, Tariq Mehmood

Institute of Food Science and Technology, Khwaja Freed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan, Rahim Yar Khan, Pakistan

ABSTRACT

Microwave extraction (MAE) is a modern technique for the extraction of valuable component
from the source and it can be used for high priced commodities to increase extraction yield
along with reduction in the overall process time and reduce the modern day much required
lead time of provision of extracted product to market and make the entire process human free
serving an anchor for higher quality and safe product for end use. MAE uses microwave energy
to heat the paste of olives made by manually or mechanically squeezing of olive fruit, heat
produced by microwave energy causes rupturing of outer cell wall of olive fruit and making oil
content more easily accessible for extraction. Oil extracted can be separated from the mixture
of water and solid residues by allowing to decant or centrifugation. MAE is also superior over
conventional methods because of its environmentally friendly nature because of less to no
requirement of water and solvents for extraction and lesser carbon footprint required for
extraction process also entire MAE requires less space and generates lesser waste in
comparison to regular current methods in use. However, there can be few complications
associated with MAE like degradation of valuable oil components (polyphenols & heat sensitive
antioxidants). Higher temperature also can generate some harmful compounds which is yet to
be explored with further studies. In conclusion, microwave extraction is a quite a promising
technique for extraction of olive oil from olive fruit and provides several practical benefits but
possible loss of valuable components due to involvement of heat from microwave energy and
any harmful compound presence must be strictly monitored through rigorous testing to make
it acceptable at wider level.

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THE EFFECTS OF NATURAL AND SYNTHETIC CALCIUM UTILIZATION ON QUALITY PARAMETERS
OF COOKIES

Muhammad Yousaf Quddoos1, Shahid Mahmood2

1 Punjab Food Authority-Khushab, Pakistan

2 Institute of Food Science and Nutrition, University of Sargodha, Sargodha-Pakistan

Correspondence: [email protected]

ABSTRACT

The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone
extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The
ESP, BEP and CaCO3 were added in the dough formula in the amount of 325,650 and 975
mg/50g. The chemical, physical, microbiological, and sensorial properties of cookies were
investigated. The addition of ESP, BEP and CaCO3 had a significant effect on total ash, Ca and P
content; however, it affected insignificantly proximate composition, microbiological, physical
properties and Thiobarbituric Acid (TBA) content of cookies. Additionally, Farinographic and
amylographic studies showed significant differences. The insignificant difference found in
comparisons of natural and synthetic fortificants. But ESP (T6) and BEP (T9) found best results
in all parameters of natural Ca source. After conducting this study, the ESP (975 mg (T6)) and
BEP (975 mg (T9)) are the best source of natural Ca can be used as a fortification in any product.

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EFFECT OF ALPHA-LINOLENIC ACID ON THE SERUM MARKERS OF CARDIOVASCULAR DISEASE

Aliza Batool, *Umar Farooq, Afshan Shafi, Nida Firdous, Naqi Abbas, Zahid Rafiq,
Mariam Jameel, Ramsha Akram
Department of Food Science and Technology, MNS- University of Agriculture, Multan, Pakistan

Correspondence: [email protected]

ABSTRACT

Cardiovascular disease (CVDs) is the leading cause of mortality over all word. Cardiovascular
diseases (CVDs) are a category of heart and blood vessel problems. Different factors are
responsible for the development of CVDs such as family history, high blood pressure, smoking,
and low physical activity. Different medicines and surgery are used for the management of
cardiovascular disease. These medicines and surgeries have many side effects on the health of
humans, to overcome and reduce the side effect of these treatments, natural ways of
management for cardiovascular disease with no side effects and cost-effectiveness are useful.
Garlic, red yeast rice, oregano, flaxseed, green tea, mint, omega 3 fatty acid (fish oil) are useful
for the management of the cardiovascular disease. The interaction of food on gene is known as
nutrigenomics. Food and food nutrients' influence on gene expression, as well as how genetic
variants affect the nutritional environment. Alpha linolenic acid (ALA) is an important omega 3
fatty acid can’t synthesis by body must be taken from the diet. Alpha linolenic acid mainly
present in plant like flaxseed, pumpkin seed, soybean oil, olives, peanuts, almonds and walnuts.
ALA has antioxidant and anti-inflammatory effect helps in the treatment of cardiovascular
disease. ALA decrease the serum triglycerides, HDL protein and total cholesterol. It improves
the LDL protein, mitochondrial, endothelial, and vasodilation function of heart, and increase
the blood rheology. Alpha linolenic is a good plant source with no side effect, cost effective and
environmentally friendly.

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ENCAPSULATED BIOACTIVE GARLIC COMPOUNDS AND THEIR INDUSTRIAL APPLICABILITY

Areej Saleem, Muhammad Farhan Jahangir Chughtai, Adil Farooq, Atif Liaqat,
Tariq Mehmood
Institute of Food Science and Technology, KF University of Engineering and Information
Technology, Rahim Yar Khan

ABSTRACT

Garlic has bioactive chemicals that are used to cure a variety of ailments. Because of its
powerful and widespread benefits, garlic is regarded one of the top disease-preventive foods.
The biological activities of garlic are attributed to the most essential garlic components, such as
OSCs and polyphenols, which provide protection against mitochondrial damage, cardiovascular
protection, and anti-inflammatory characteristics. Encapsulation techniques utilizing various
wall materials and technology have been used to increase the stability of garlic bioactive
components and expand their use in the food sector. Mechanical processes (spray drying, spray
cooling, spray chilling, extrusion, fluid bed coating, and supercritical fluid); physicochemical
processes (coacervation, ionic gelation, liposome encapsulation, and emulsification); and
chemical processes (molecular inclusion, interfacial, and in situ polymerization methods) are
the three main categories of encapsulation techniques. The goal of this work was to
encapsulate two garlic derivatives: garlic essential oil (GEO) and garlic extract (GE). Dialyl
sulphide, diallyl disulfide, diallyl trisulfide, allyl methyl trisulfide, allyl methyl disulfide, diallyl
tetra sulphide, dimethyl trisulfide, and diallyl tetra sulphide are the primary organosulfur
compounds found in GEO. S-allyl-cysteine is generated from -glutamyl-S-allyl-L-CYSTEINE, S-
allylmercaptocysteine (SAMC), S-methyl-l-cysteine, and S-propenyl-l-cysteine, and it is present
in both alcoholic and aqueous GE. Garlic both fresh and powdered, is frequently used to flavor.
Garlic extract remains a powerful antimicrobial agent today, despite the ever-increasing
number of resistant organisms. According to the findings, garlic can prevent excessive free
radical production, maintain oxidative balance via increased antioxidant status and nitric oxide
bioavailability, prevent vascular inflammation, lower cholesterol levels and plaque formation,
and inhibit platelet aggregation.

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SOYABEAN AND ITS EFFICACY ON DIFFERENT HEALTH DISEASES

Zainab Amjad1*, Rai Muhammad Amir1, Asif Ahmad1 ,Haya Fatima1

1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab.

Correspondence: [email protected]

ABSTRACT

The soybean, is a species of legume native to the East Asia, widely grown for its edible bean,
which has numerous uses and now it is considered globally as the cheapest and the richest
sources of proteins. Traditional unfermented uses of soybeans include the soy milk, from which
tofu and tofu skin are made. Fermented soy food products include soy sauce, fermented bean
paste, tempeh, with textured vegetable protein (TVP), are ingredients in many meat and dairy
substitutes. Soy vegetable oil, is used in food and industrial applications. It plays an important
role in maintaining balanced dietary nutrients for human health. Soybean seeds have 63%
proteins, 19% oil, 30% carbohydrates, 5% crude fiber, and 5% ash. Soybean is considered as one
of the richest, the least expensive and the alternative sources of proteins that involves some of
the major types of amino acids like methionine, cysteine along with other two known as glycinin
and beta-conglycinin. Furthermore, it is listed as a high-quality protein with a (PDCAAS) protein
digestibility-corrected amino acid score of 1.00, similar to that of meat and dairy. Soyabean oil
comprises of the saturated fatty acids 15.65%, the monosaturated fatty acids 22.78% and the
polyunsaturated fatty acids 57.74% (linolenic acid 7% and linoleic acid 54%). Due to the
presence of high amount of (PUFAs) polyunsaturated fatty acids, specifically omega-3 and
omega-6, are found effective and beneficial in reducing health risks. Soy is found to be unique
in that as it contains a high concentration of isoflavones, a sort of plant estrogen
(phytoestrogen) that is analogous in function to human estrogen but with much lesser effects,
thus much of the biological activity of soyabean is linked with isoflavones. The bioactive
compounds of soybean have promising properties to reduce the risk of cardiovascular diseases,
mental diseases, as well as a great substitute treatment for menopause-related symptoms. On
the other side among these, a higher intake of isoflavones is associated with reduce risks of
breast, bladder and colorectal cancer as well as the incidence of breast cancer recurrence.

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UTILIZATION OF DATES PIT POWDER AS COFFEE DRINK ALTERNATIVE

Muhammad Arslan, Tariq Mehmood, Atif Liaqat, Adnan Khaliq, Samreen Ahsan, Muhammad
Adil
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan, Pakistan

ABSTRACT

Currently, health-conscious consumers want functional foods and beverages along with their
normal diet. Functional, plant-based foods and beverages promote healthy survival and
nutraceutical disease prevention. The inedible portions are typically disposed of as fruit and
vegetable waste. This research examines the nutritional and phytochemical profile of date pits
(agricultural waste), the utilization of by-products, their role in combating various diets and
related metabolic diseases, and promoting human health. Therefore, date pits are used in this
study to develop a caffeine-free alternative to ground coffee, including multiple health benefits
for heart disease, blood pressure, diabetes, relaxes the gut and uterine muscles, and increases
body protein by defatting fat. For main processing steps; (1) preparatory operation of dates pits
(2) washing of dates pits (3) drying of date pits (4) roasting of date pits Roasting temperature
(180- 200°C) and roasting time (20-30 min) (5) grinding (6) sieving and then packaging and
storage date pits powder. In the present study date pits powder-based coffee was analyzed for
their proximate composition, phenolic compound, flavonoid contents and sensory evaluation
of date pits products namely (date pits coffee). Chemical composition of date pits coffee
showed that content of moisture was (5.14%), protein (20.07%), fat (6.74%), total fiber
(14.79%), ash (1.10%) and carbohydrate (63.15%). Phenolic contents of date pits powder were
(4.56g GAE/100g), Antioxidants (DPPH) contents were (77.33-78.95) in different varieties of
dates. Results of this study also revealed that date pits coffee can improve the nutritional value
of products. Therefore, these results suggest that date pits can be considered as highly nutritive
source of active ingredients for food industrial applications as well as a source of novel
approach of nutraceutical and dietary supplements.

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DESIGNING THE NEXT GENERATION OF COMPLETE NUTRITIONAL BEVERAGES FROM FRUITS
AND VEGETABLES

Tanveer Ahmad
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

ABSTRACT
Customer demands in the food production sector have altered substantially during the last few
decades. Food is increasingly believed to have a direct impact on people's health. Foods are
now developed to combat nutrition-related disorders and promote physical and mental health
in addition to satisfying human appetite and providing important nutrients. In developing
countries, there are a lot of losses of fruits and vegetables during the growing stage, but most
of them happen during the processing stage, which accounts for 25% of all losses. Nutritionally,
fruits and vegetables are energy-compact foods high in vitamins, minerals, fiber, and other
bioactive compounds. Milk whey a by-product of cheese industry, usually have high levels of
lactose and other bioactive components. Blending pulp from different fruits & vegetables and
whey from milk is an effective way to develop functional beverages which may be helpful in
preventing chronic diseases like cancer, cardiovascular diseases, HIV etc. and a good source of
nutrients for consumers from both fruits or vegetables and whey at the same time. Different
beverages were developed using different ratios of pulp and peel waste from fruits &
vegetables and whey. Later on these developed beverages were analyzed for different
parameters like sugar content using HPLC, mineral content using atomic absorption technique,
vitamin C content through titration technique, microbial level, protein content, total soluble
solids, titrable acidity, pH and sensory analysis during three months’ storage with 10 days’ of
intervals.

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NUTRITIONAL HEALTH STATUS: ASSOCIATION OF STUNTED AND WASTED CHILDREN AND
THEIR MOTHERS

Muhammad Yousaf Quddoos1, Ulfat Khadija2, Shahid Mahmood2, Ammara Ainee2

1Punjab Food Authority-Khushab, Pakistan

2Institute of Food Science and Nutrition, University of Sargodha, Sargodha-Pakistan

Correspondence: [email protected]

ABSTRACT

Across the globe, 149 and 49 million children are stunted and wasted, respectively. Prevalence
of stunting and wasting is 40.2 and 17.7% in children of Pakistan. Stunting and wasting are
accompanied with genetics, dietary factor, lack of information, bottle feeding, illiterate parents,
less birth interval, infection such as diarrhea, low birth weight, mother suffering from
malnutrition during pregnancy, breastfeeding, pharmaceutical, and hormonal, psychosocial,
and low social-economic status. Stunted and wasted children and their mothers were called on
and detail discussions related to research plan were carried out. Informed consent was assured
from mothers, for participation in the study. The demographics, anthropometrics, vital signs
observations, body composition, clinical signs and symptoms, dietary intake and associated
biomarkers (CBC, level of urea nitrogen in blood, serum albumin globulin and serum creatinine.)
were tools for nutritional health status assessment. SPSS software was implied on data. The
study found that 27.2% mothers were belonged to stunted children, 17.3% belonged to wasted
children, and 50.9% belonged to those children who were suffering from both stunting and
wasting condition.57.9% mothers who were illiterate belong to stunted and wasted children.
CBC and Hb test were prominent, stunted and wasted children had Hb 9.88mg/dL, whereas,
their mothers had 10.8mg/dL as average Hb. The average height and weight of stunted and
wasted children was 68.6 cm and 7.11 kg respectively. Dietary patterns and diet quality of both
mothers and children were poor, due to lack of affordability; they were not able to eat healthy
food. Stunting and wasting ultimately resulted in poor growth and development of children.
Most of children were anemic, they height and weight less than WHO growth standards. They
had less knowledge and poor intake of food diet pattern so children growth was poor.

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POTENTIAL OF “GOLDEN GRAIN” AND SOCIO-ECONOMIC AND ENVIRONMENTAL ASPECTS OF
ITS CULTIVATION AND MARKETIZATION

Iraj Ali Chaudhary, M. Adil, Mahnoor Zaib, Syed Junaid- ur-Rehman, Shoaib Fayyaz,
Yasir Abbas, Atif Liaqat
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, RYK

ABSTRACT

Because of its exceptional nutritional content, quinoa, a native of the Andes, has gained
increasing attention on a global scale. Quinoa grains have a higher protein content than other
cereals and a better distribution of the necessary amino acids. It can be utilised in place of milk
proteins. Quinoa is also gluten free and high in vital fatty acids, minerals, vitamins, nutritional
fibres, and carbohydrates with advantageous hypoglycemic effects. It is clear why quinoa has
been dubbed the "golden grain" because the quinoa plant is also resistant to cold, salt, and
drought. As a result, the production of quinoa and its byproducts increased in popularity in
2013, which was declared the International Year of Quinoa. In this regard, this review offers a
summary of the findings that have been made public addressing the nutritional and biological
characteristics of quinoa that have been grown in various regions of the world during the past
20 years. In addition to highlighting the possibilities of quinoa by product side stream
processing in many industrial sectors, this review offers insight on how traditional quinoa
processing and products evolved and are now being incorporated into novel food processing
and contemporary food products. The socioeconomic and environmental difficulties of quinoa
production are also discussed in this review, which goes beyond the technological aspects of
quinoa production.

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EFFECT OF STEVIA-BASED LOW-CALORIC CARBONATED DRINK ON POSTPRANDIAL GLYCEMIA,
APPETITE, AND SATIETY OF HEALTHY MALES

Ghulam Murtaza1*, Muhammad Umair Arshad1, Ali Imran1, Abrar Ahmad2

1Department of Food Science, Government College University Faisalabad, Pakistan.

2 Department of Eastern Medicine and Surgery, Government College University Faisalabad.
Correspondence: [email protected]

ABSTRACT

Stevia-based low-caloric carbonated drinks were tested for their effects on short-term appetite,
postprandial glucose, and food intake in healthy subjects. The study was divided into three
sections. In the first stevia was procured from the AARI, Faisalabad, analyzed, and syrup with
0.5, 1.0, and 1.5% stevia, sucrose (40, 50, and 60%), and sucralose (0.025, 0.02, and 0.03%) was
developed. The second phase assessed consumer acceptability. Last, a cross-over randomized
short-term research was performed to investigate the therapeutic worth of the treatments on
12 healthy individuals of 16-30 years old with an optimal BMI (20-24.9 kgm-2) at GCU
Faisalabad. Participants were encouraged to come with a 10–12hour overnight meal skip and
do four rounds of four remedies and one control each week. They were required to complete
the scorecard nap patterns assessment, strain attributes evaluation form, and activity interview
questions as part of the protocol. Blood sugar levels and the VAI Performa were measured
during the fasting stage. VAS and BG estimations were performed following treatment. Results
depicted that stevia-based drinks contain fewer calories as compared to the control. Likewise,
in sensory evaluation treatments, T 1 and T 2 alongside control got the highest acceptability
scores. In the short-term human efficacy trial, T3 treatment caused maximum cumulative blood
glucose suppression (89.13 mg/dL) compared to other treatments. The same trend was
observed for mean hunger, urge to consume, satisfaction, energy; fatigue, palatability, and
physical comfort. Post-meal food intake and desire to eat significantly declined due to the
consumption of T3. It was deduced that the stevia-based carbonated drink has merit in tackling
the glycemic responses. The glycemic management impact of stevia in the current study might
be ascribed to their impact on appetite, food intake, and satiety.

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GREEN-SYNTHESIZED SELENIUM NANOPARTICLES USING GARLIC EXTRACT AND THEIR
APPLICATION FOR RAPID DETECTION OF SALICYLIC ACID IN MILK

Rashna Aftab, Samreen Ahsan, Atif Liaqat, Muhammad Safdar, Muhammad Farhan Jahangir
Chughtai, Muhmmad Nadeem, Muhammad Adil Farooq, Tariq Mehmood, Adnan Khaliq
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan

Correspondence: [email protected]

ABSTRACT

Milk adulteration is a global concern and under-developed countries are facing more threats
due to lack of traceability and inefficient monitoring policies, ultimately increasing disease
burden. It is enormously adulterated by hazardous chemicals like detergents, urea, melamine
and salicylic acid have increased recently throughout the supply chain from production to
consumption sites regardless of health risks on human beings. Many of the sensory measures
has been initiated by scientists to carry out screening of various milk adulterants. Among all of
these techniques, the nanomaterial-based methodology is very auspicious in terms of
simplicity, quick, cost-efficient and real-time simultaneous applicability. The current study is
based on highly selective, sensitive, and quick interference green synthesis-based sensing of
possible milk adulterants i.e. salicylic acid has been reported here. Salicylic acid interacts with
nanoparticles through strong bonding interactions, hence resulting in an interruption within
the formation of selenium nanoparticles which is confirmed by UV-VIS spectroscopy, scanning
electron microscopy, and x-ray diffraction. This interaction in the synthesis of nanoparticles
resulted in transmittance wavelength that decrease with the increasing amount of salicylic acid,
showing strong binding of selenium nanoparticles with adulterant thereby permitting in-situ
fast detection of salicylic acid from milk having a limit of detection at 10-3 mol and linear
coefficient correlation of 0.9907. Our results manifest that the selenium nanoparticles can
expose salicylic acid in adulterated milk rapidly, conveniently, and sensitively. In contrast to
gold or silver nano test strips, the selenium particles were easy to assemble and more cost-
effective.

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FUNCTIONAL ASSESSMENT OF CHICKPEA PROTEIN ISOLATE AND DEVELOPMENT OF PROTEIN
ENERGY DRINK

Muhammad Qasim, Samreen Ahsan, Adnan Khaliq, Muhammad Mattiullah, Muhammad

Umair, Junaid Ghafoor, Yasir Abbas, Muhammad Faisal Javaid

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Punjab, Pakistan

ABSTRACT

Food industries have a great challenge in finding the right protein source. Globally half of
children under 5 are underweight, 5% are severely weak and 10% are moderately weak due to
protein energy malnutrition (PEM). The demand for proteins keeps rising as a result of
increased protein requirement, which is projected to twice by 2050 to meet the demands of
the expected 10-billion-person global population increase. The chickpea (Cicer arietinum L.) is
usually sold as flour, seeds, or canned goods. These proteins are nutritious because they have
a range of biological activity, enough protein digestibility, and essential amino acids with great
functional properties of best gelling, emulsifying, and foaming stability. In the context of
alternative protein sources, chickpeas emerged as a high source of dietary proteins (17-22%).
The results of different research have highlighted the technological potential of chickpea
protein for food applications. Industrially speaking, their light color, bland taste, neutral flavor,
emulsifying properties, and foam expansion make them appropriate ingredients for the
development of new products like cookies, noodles, breads, sausages, and beverages.

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DETERMINATION OF CADMIUM RESISTANCE AND OTHER BIOLOGICAL CHARACTERS IN
ESCHERICHIA FERGUSONII ZSF-15 ISOLATED FROM INDUSTRIAL EFFLUENTS FAISALABAD

Asma Ashraf*, Saima Zafar, Hira Qaisar, Sehrish Fatima, Sania Batool
Department of Zoology, Government College University Faisalabad, Punjab, Pakistan

ABSTRACT

Cadmium is highly toxic heavy metal that frequently contaminate the ecosystems thus posing
hazards to the living species in such metal contaminated environment. In this study, the potent
heavy metal resistant bacterial strain Escherichia Fergusonii ZSF-15 was isolated and
characterized from the contaminated soil in Bawa Chak, Faisalabad. The selected bacterial (E.
Fergusonii) strain has a minimum inhibitory concentration of 35mM for cadmium. E. Fergusonii
was cultured in MSM over a range of incubation parameter such as time (24 to 72hrs) pH (7.0),
and temperatures (28°C) in order to optimize the flocculant production. Surfactant production
was during 24h of incubation (70%), 48hrs (64%) and 72hrs (53%) respectively. According to the
FTIR analysis the biofloculant formed by the isolate exposed the existence of hydroxyl, carboxyl,
and amino groups which are typical of polysaccharide and protein. In the present study
antioxidant enzymes profile of isolated strain was measured. When E. Fergusonii was subjected
to stress of 15mM Cd, development of antioxidant enzymes, including SOD (118%) and APOX
(28%) were increased while, CAT (86%), GST (13%), and POX (8%), decreased as compared to
control (no stress).

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ROLE OF MULTIGRAIN FLOUR IN MANAGING HYPERGLYCEMIA IN TYPE- 2 DIABETES: A
SURVEY-BASED STUDY

Saeed Ahmad Noor1, Adnan Khaliq1, Tariq Mehmood1, Amna Noor2, Iqra Noor3, Maryam
Noor3, Jamshaid Ibrahim1
1 Khwaja Fareed University of Engineering & Information Technology Rahim Yar Khan
2 Federal Urdu University of Arts Science and Technology, Karachi
2 Hamdard University, Karachi
ABSTRACT

High carbohydrate content diet (wheat roti, Rice) is the major problem in managing chronic
diabetes. Diabetes Mellitus (DM) is a global public health concern characterized by persistent
hyperglycemia. According to the International Diabetes Federation, in 2022, 26.7% of adults in
Pakistan are affected by diabetes making the total number of cases approximately 33 million.
The Increasing diabetes prevalence is causing a substantial financial burden (approx. $24.42
billion). Currently used therapeutic options for the control of diabetes, like dietary
amendments, oral hypoglycemic drugs, and insulin, have their own limitations. We conducted
survey-based research to find current food consumption, pattern among the diabetes patients
in Rahim Yar khan populations. Prior literature studies were conducted by using electronic
databases, such as google scholar, PubMed, Medline, NIH, science direct, Elsevier. According to
survey we find that diabetes patient taking normal wheat bread roti and rice that contain high
content of carbohydrate and glycemic index that increase blood glucose level. For that we
purposed multigrain flour containing high dietary fibers, complex carbohydrates, low fat
content, and low glycemic index. Inclusion of multigrain flour in the diet, can be a potential
meal as a food supplement or meal replacer in diabetic patients in terms of glucose control and
insulin sensitivity. However further data from human clinical trials are needed to ensure the
safety and efficacy of multigrain flour and functional foods with the conventional anti-diabetic
drug (holistic/synergetic) especially the dosage/duration/mode of administration are crucial to
avoid adverse effect and to improve glycemic control.

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A COMPREHENSIVE ASSESSMENT OF NUTRITIONAL COMPOSITION, PHYTOCHEMICAL PROFILE,
AND MARKET TRENDS OF CAMU-CAMU (MYRCIARIA DUBIA) FRUIT

Bisma Qadeer, Adil Farooq, Atif Liaqat, Rabia Iqbal, Aaqib Saeed, Shoaib Fayyaz
Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan

ABSTRACT

Myrciaria dubia, often known as camu-camu, is a shrub that belongs to the Myrtaceae family.
It is native to the Amazon basin, where it thrives in wet and swampy environments. Fruit
outputs from these plants range from 12 to 20 tons per hectare per year in Peru and Brazil. The
fruit ranges from 1 to 3 cm in diameter, and is pink to dark purple in color. Camu-camu has a
diverse array of phytochemicals, is rich in antioxidants, and may have anti-inflammatory effects.
Several bioactive components, including vitamin C (offering 850 to 5,000 mg of per edible part),
phenolic compounds, and carotenoids, have been found to be abundant in camu-camu fruit. In
addition to providing essential amino acids like serine, valine, and leucine, the fruits are rich in
the mineral’s potassium, iron, calcium, phosphorus, and magnesium and thus have potential to
treat or prevent cardiovascular disease and cancer. M. dubia has great commercial and social
potential compared to other Amazonian fruit species. The camu-camu fruit's popularity as a
source of natural vitamin C and other health benefits has led to a surge in demand for it in
recent years, both domestically and abroad. There is a shortage of fruit on the market right
now. The nutritional value, phytochemical composition, and current market trends of camu-
camu fruits are reviewed in this article. Through this analysis, we see that camu-camu fruits
hold potential as nutraceuticals and functional foods.

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DURIAN: KING OF EXOTIC FRUIT: A POTENTIAL NUTRACEUTICAL

Haya Fatima1*, Rai Muhammad Amir1, Asif Ahmad1 and Hina Ashraf2
1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
2Institute of Food Science and Nutrition, University of Sargodha, Punjab Pakistan

Correspondence: [email protected]

ABSTRACT

Durian is considered as a king of tropical fruits because of its rich creamy, delicious and sweet
aroma and taste. It is considered as a superfood as it contains ample amount of essential micro
and macro nutrients (1.47% protein, 27% carbohydrates, 3.1% fiber, 5.33% fat). In addition,
fruit also contain high level of vitamins (A, C and E), minerals, and phytochemicals as well.
Moreover, its prominent anti-oxidant property due to flavonoids, vitamin C, total phenolics and
carotenoids makes it a natural protectant that help to prevent oxidative stress mainly caused
by free radicals. This property can be further exploited to slow down the occurrence of rancidity
in foods. Quercetin and caffeic acid are the most dominant anti-oxidants found in durian fruit.
It is possible to utilize seed, skin and flesh of durian fruit as a food additive like anti-bacterial
agent, preservatives, thickening agent, antimicrobial agent and it has potential pharmaceutical
and nutraceutical applications as well. Durian skin possess antipyretic effect and also used to
treat different skin problems. Additionally, it possesses anti-diabetic, anti-malarial, anti-
proliferative, anti-hyperlipidemic effects. According to studies, durian fruit consumption
reduces metabolic syndromes, hyperglycemia, inflammation, hyperlipidemia and
cardiovascular diseases. Presence of alkaloids, triterpenoids and saponins in durian peel makes
it a good anti-bacterial agent. Integrating durian fruit into diet is proved beneficial to health and
in prevention of diseases like zinc deficiency. Durian products are in demand by consumers and
are available worldwide.

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SOLANINE TOXICITY DISPARITY, NOVEL WAYS FOR ASSESSING AND AVOIDING ITS TOXICITY
ALONG WITH THERAPEUTIC BENEFITS

Rashna Aftab*, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Tariq
Mehmood, Atif Liaqat

Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan

Correspondence: [email protected]

ABSTRACT

Solanum tuberosum L. is commonly used food commodity in the agriculture sector containing
high amounts of starch, protein, vitamins, and minerals. Other than this, toxic compounds i.e.
glycoalkaloids, majorly α-solanine and α-chaconine in un-ripened green potatoes having a
permissible limit of 20-100 mg/kg, are also present. Major factors that influence these toxic
compounds are physical, genetic, and environmental. Acute toxicity occurs at doses of 2-5 and
3- 6 mg/kg human body weight and has been reported as potentially lethal. The teratogenic
effect was not observed in human but examined in rabbits, pigs and murine models in which
glycoalkaloids cause neurulation and encephalic defects. Some modern processing techniques
are developed to lower the amount of glycoalkaloids including image processing, laser light
back scattering imaging (LLBI), ultrasound-assisted process and fluorescence hyperspectral
image technology. Beside toxicity, ɑ-solanine has some therapeutic effects including anti-
metastasis activity on melanoma, antifungal, antibacterial, and anti-carcinogenic effect. Other
than cancer, a recent study has shown that α-solanine can reduce pulmonary artery
hypertension (PAH) by reversing vascular remodeling and angiogenesis. Furthermore, α-
solanine also indicates an encouraging pharmacological potential for controlling human cancer
by accelerating apoptosis, decreasing the rate of angiogenesis, stimulating the cell cycle, and
enhancing the sensitivity of cell to radiotherapy.

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ICSFNS-2023-138
THERAPEUTIC EFFECT OF HERBS FOR DIABETES MELLITUS

Ayesha Fiaz*, Rai Muhammad Amir, Asif Ahmed

1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi

Correspondence: [email protected]

ABSTRACT

Diabetes Mellitus is the major devastating ailment, leading to huge commercial loss in an
emerging country. Diabetes Mellitus is a cluster of metabolic diseases in which there are
evaluate blood sugar levels over an extended period. This high blood sugar develops the
indicators of frequent urination, increased thirst, and enlarged hunger. Extreme long-lasting
complications comprise heart disease, stroke, kidney failure, foot ulcers and also impairment
to the eyes. In today’s set-up, about 90% of the young people report the rate of diabetes due
to modification to secondary lifestyle compromising of unhealthy dietary behaviors and less
physical activities. There are two main categories of diabetes, i.e., type I diabetes and type II
diabetes. In type I diabetes i.e., juvenile, β-cell of pancreas doesn’t produce insulin. They have
complete insulin shortage and are reliant on insulin standby for life. Type II diabetes for about
90-95%. The crucial components of type II diabetes are β-cell disfunction triggering impaired
insulin excretion and amplified essential for insulin due to insulin struggle. But with the use of
different herbs such as Withania Coagulans (Paneer Doda), Berberis lycium (Simbulu),
Trigonella foenum-graecum (Fenugreek) and Monordica charantia (Bitter gourd) and Spirulina
are play vital role in controlling and managing the diabetes because they control the
hyperglycemia and decrease the insulin resistance and they also have anti-inflammatory, anti-
diabetic, anti-oxidant properties. Many researchers have proved that herbal medicines have
therapeutic effects in managing diabetes.

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APPLICATION OF METABOLOMICS IN FOOD SAFETY

Muhammad Azam Ghori*, Shabbir Ahmad*, Nida Firdous, Umair Raza, Muhammad Nasir
Shabbir, Hira Jabeen, Sana Saeed
Department of Food Science and Technology, MNS-University of Agriculture, Multan.

Correspondence: [email protected]

ABSTRACT

Study of metabolites by use of advanced informatics and analytical platforms is known as

metabolomics. It is important component of omics strategies which study few molecules and
metabolites present in humans or plants and within food. Metabolomics has become a crucial
technique in many areas of research such as food science which deals with food traceability,
food quality and food safety (i.e. organic pollutants or toxins) in last few years. The purpose of
this study is to analyze number of issues addressed by the food safety which includes, the
presence of food contaminants, environmental contaminates and spoilage due to microbes by
applying techniques of metabolomics. Different techniques are used to study metabolites
which are, gas chromatography and liquid chromatography (LC) attached with mass
spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, data processing and
analysis (targeted and untargeted). Samples contain thousands of different metabolites having
diverse physio-chemical characteristics which required different sample preparation. Samples
are prepared on the basis of targeted or non targeted analysis. The results indicated that
chromatographic techniques (GC–MS and LC–MS) shows good sensitivity and is efficient
metabolomics platforms which enables its application in chemical food safety. So, recent
developments in the field of metabolomics enables us to analyze more than 1000 of
metabolites in a single analysis. In non targeted analysis some improvements are still required
to easily excess data processing and standardization of MS techniques to properly identify the
specific metabolite.

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ICSFNS-2023-140
POTENTIAL OF PSEUDOCEREALS USES AS FUNCTIONAL BEVERAGES THROUGH LAB
FERMENTARIAN

Amna Bibi *, Imran Pasha, Farah Ahmad, Muhammad Subtain, Ali Raza
National Institute of Food Science and Technology, University of Agriculture, Faisalabad,
38000, Pakistan.

Correspondence: [email protected]

ABSTRACT

The food industry always welcomes emerging and innovative trends in terms of minimal
processed and clean label food products to promote a healthy food design. Recently there is a
boom of probiotic-based functional and nutraceutical beverages. Various fermented plant-
based beverages have been developed to satisfy consumers’ needs. Nowadays food industries
show tremendous interests in developing healthier and innovative food products by utilizing
the potential of probiotics, prebiotics and symbiotics. Quinoa and amaranth-pseudo cereal
have the potential to meet the needs of the current era in sense of high fiber and protein
content as well as containing all essential amino acids. There is a demand to develop an instant
mix of plant-based functional beverages with reduced phytate content which contain all viable
probiotic bacteria with an appealing sensory profile. Optimal fermentation of pseudo-cereals
by lactic acid bacteria (LAB) or roasting can effectively be used for the preparation of instant-
mix fruity beverages. Although, pseudo-cereals have many health benefits, they also contain
some anti-nutritional factors including phytates, tannins and polyphenols etc. which chelates
minerals resulting in less availability to body. Processing techniques like fermentation, roasting,
cooking, and soaking can be used to reduce anti-nutritional properties and enhance
organoleptic properties, nutritive value, and safety of food products. Pseudo cereals fermented
with LAB and other pre-processing techniques not only enhance the nutritional profile but also
reduce the phytate content to promote minerals absorption. These functional beverages in a
real sense provide promising effects on human health such as anti-inflammatory activity,
antioxidant profile, immunomodulatory role, and reduction in serum cholesterol and glycemia.
These instant mix beverages are healthy and convenient beverages showing an outclass
potential in the context of future functional foods.

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ICSFNS-2023-141
ANTHOCYANIN FROM AGRICULTURAL FOOD WASTE: A KEY TO SUSTAINABLE FOOD SYSTEM

Nimra Sameed*, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq,
Kanza Saeed and Syed Junaid ur Rehman
*Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan

Correspondence: [email protected]

ABSTRACT

Anthocyanin among bioactive compounds have a significant place due to multiple positive
health effects, therefore there is growing interest towards its extraction and recovery.
Anthocyanins are water soluble pigments have antioxidant, anti-microbial, anti-cancer and
anti-inflammatory properties and used for chemoprevention of several diseases such as
obesity, cancer and diabetes. All over the world, circular economy inspired approaches are
increasing for the recovery of high value bioactive compounds from agricultural waste that can
be used in food and pharmaceutical industry. As a natural, eco-friendly and safer pigment
anthocyanin are preferred food additive to counter the negative effects of synthetic colorants.
Anthocyanins can be extracted from grape skin and eggplant peel by solvent extraction.
Pressure liquid extraction can be used to extract anthocyanins from blueberry byproducts.
Further ecofriendly methods include ultrasound assisted extraction, pressure liquid extraction
and supercritical fluid extraction. Various household food wastes including fruits and vegetable
peels such as apple peel, plum skins, pomace (blackcurrants, cranberry, mulberry, strawberry)
red onion skin, can be used in anthocyanin production. Further research is required to explore
the techniques for anthocyanin extraction from food wastes while emphasizing yield and
quality parameters in the production.

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ICSFNS-2023-142
DIET AND PHYSICAL ACTIVITY PLAY A KEY ROLE IN ATTENTION DEFICIT HYPERACTIVITY
DISEASE

Shanza Sajid, Atif Liaqat, Rabia Iqbal, Tariq Mehmood, Adil Farooq
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan

ABSTRACT

Attention-deficit/hyperactivity disorder (ADHD) is one of the most prevalent childhood

psychiatric conditions in children leading to hyperactivity and abnormal impulsive actions. This
disorder targets brain functioning related to memory, learning, attention and planning.
According to researchers the causative factors may be delayed cortical maturation, disturbance
in dopaminergic and noradrenergic systems, and fall in catecholamines level. ADHD is
influenced by hereditary and environmental factors. Environmental factors like diet and
physical activity affect ADHD symptoms. According to recent research intake of diet rich in
Polyunsaturated Fatty Acids (PUFAs), vitamin A and D, zinc, magnesium, iron and iodine seem
to improve the ADHD symptoms. Deficiency of these makes the condition worse. ADHD is also
worsened by intake of refined and processed food rich in unhealthy fats and food additives.
Following certain diets can help achieve ADHD reduction goals by addition of beneficial food
groups (fruits, vegetables, fish, dairy and whole grains) and elimination of harmful food sources.
These include ketogenic, gluten free, Mediterranean and elimination diets. It has been
demonstrated that moderate to vigorous acute physical activity enhances children’s cognitive
abilities, memory, focus, learning, and mood via increasing brain activity and modulating
neurotransmitter systems. It enhances the growth and operation of the frontal lobes and
hippocampus, which are regions linked to the symptoms of ADHD or ADD. It also enhances
sleep management which can result in improved cognitive function. It can be concluded that
selective diet along with proper physical activity can help reduce the severity of ADHD during
its treatment.

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ICSFNS-2023-143
POMEGRANATE PEEL: AS A VALUABLE FOOD ADDITIVE

Atruba Maryam
Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, RYK

ABSTRACT

Pomegranate was found very profitable crop as compared to other traditional food and oilseeds
crops. The present study aimed to determine the Physico-chemical and functional properties
of pomegranate peel powder (PPP) and pomegranate seed powder (PSP). The proximate
composition analysis showed higher protein and fat content in seed powder samples than peel
powder samples. Antioxidants, by far, are the most important food additives in the food
industry. Since antioxidants are almost used in all processed food products, preference for
natural food additives over synthetic food additives has gained great importance. Pomegranate
and pomegranate juice have important antioxidant effects and can be used as natural
antioxidants in food products. Pomegranate is one of the healthiest fruits worldwide with a
significant amount of various phenolic compounds. The processing of pomegranate into juice
generates huge amounts of by-products, such as peels and seeds, leading to disposal issues and
environmental pollution. Pomegranate peels contain higher amounts of bioactive compounds,
mainly phenolic acids, flavonoids, and tannins, than the edible fleshy parts. In this perspective,
the present review analyzes and critically discusses the state of the art about the current and
potential uses of pomegranate peel extract (PPE) as a natural food additive. The enriched food
systems (e.g. meat, poultry and fish products, dairies, edible oils and, fats), the form of added
extract (crude or encapsulated), the method of extraction employed, the extract concentration.

143
ICSFNS-2023-144
FOOD WASTE MANAGEMENT THOUGH THE PRODUCTION OF HEALTHY EXTRUDATES USING
CITRUS POMACE AND LENTIL

Muhammad Asif, Syeda Noor ul Ain, Iraj Fatima, Nisha and Muhammad Zaman
National Institute of Food Science and Technology, University of Agriculture, Faisalabad.

ABSTRACT

Food is the basic need of human beings and being wasted in enormous quantities right from
production to consumer level. These wastes generate serious environmental and health issues.
These wastes can be reduced but cannot be avoided fully. Food waste especially from juice
processing industry is a good source of fiber, bioactive compounds and minerals. Among them,
citrus pomace is one which contains various health promoting bioactive compound such as
phenols (ferulic, caffeic and coumaric), essential oils (triterpenoids and monoterpenes),
flavones (naringenin, hesperidin) and polyethoxylated flavones (tangeretin). These compounds
make it sustainable for the use in development of nutrient dense food products through
extrusion process. Extrudate was prepared using various concentration of citrus pomace along
with lentil grits at specific conditions (16 % moisture content and temperature 150 ℃). Results
indicated that extrudates contained moisture (7.06%), fat (3.70%), protein (8.00%), ash (3.18%),
fiber (4.37%) and carbohydrates (73.69%). The extrudates have bulk density 0.03-0.26,
expansion ratio 3.00-1.86 value, porosity 0.68-0.40, water solubility index 10.50-7.92%, water
holding capacity 4.57-5.38% oil holding capacity 5.88-3.60%, total phenolic contents 0.425-
0.541 mg GAE/g, dietary fiber contents 7.80-13.90 g/100g. The color changes from bright yellow
to light brown with a change in citrus pomace and lentil concentration. Sensory results
indicated that 5% citrus and lentil containing extrudates were acceptable than other
treatments.

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ICSFNS-2023-145
BRAIN-DERIVED NEUROTROPHIC FACTOR ASSOCIATIONS WITH SCHIZOPHRENIA EXERCISE AND
DIET

Ifra Sattar, Atif Liaqat, Adnan Khaliq, Farhan Jahangir Chughtai, Samreen Ahsan
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan

ABSTRACT

Brain Derived Neurotrophic Factor also known as BDNF is an important protein that is encoded
by BDNF gene. This belongs to neurotrophin growth factor family and plays significant role for
the proper functioning of hippocampus. Hippocampus is involved in learning and improving
memory. Hippocampal BDNF improves the cognitive learning and increases brain plasticity. By
improving the synaptic plasticity, the hippocampal ability of information storage and memory
increases. BDNF supports neurogenesis in very efficient way. Due to reduction in serum BDNF
levels, mood disorders such as depression and eating disorders occur. Schizophrenia is a
chronic, mental disorder which involves the breakdown in thinking process and emotional
response. Schizophrenia is more likely to happen due to neurodevelopmental disorders. The
alternations in brain structure due to involvement of neurotrophin disturbances result in
schizophrenia. Exercise is very essential not only for physical health but also for mental health.
Exercise and physical activity have beneficial impact on learning abilities and mental
performance. Exercise improves the BDNF mRNA and protein levels in hippocampus. The
advantages of exercise on cognitive learning are diminished by blocking the BDNF function.
BDNF levels are enhanced by physical activity and promote the brain functioning with flexibility.
Nutrients and phytochemicals also play important roles in the treatment of Schizophrenia.

145
ICSFNS-2023-146
DEVELOPMENT AND CHARACTERIZATION OF DATE POWDER PREPARED BY USING BANANA
FLOUR AS A CARRIER AGENT

Rohab Malik1, Nighat Raza1, Ambreen Naz2, Kashif Razzaq2, Umar Farooq1, Mujahid Farid3,
Nida Firdous1
1Department of Food Science and Technology, MNS-University of Agriculture, Multan,
Pakistan

2Department of Horticulture, MNS-University of Agriculture, Multan

3Department of Environmental Sciences, University of Gujrat, Hafiz Hayat Campus

Correspondence: [email protected]

ABSTRACT

Date fruit is high in bioactive chemicals and natural sugar. It has the potential to be used as a
sugar replacement. Although raw dates, date pulp, and date liquor are all available on the
market and utilized for various purposes. To create free running powder granules from date, a
mixing procedure was devised. This process entailed making a paste from raw dates, combining
it with banana flour in proportions of 0%, 20%, and 40%, and then drying it in the oven. Potential
of free-flowing date powder as natural sweetener was checked by adding as key ingredient in
the preparation of sponge cake. It has the potential to improve shelf-life, ease of handling, and
flexibility with varied meals. The compositional results of proximate analysis of date powder
indicated the moisture content ranged from 2.64% to 2.93, crude protein 4.50% to 4.39%, crude
fat 0.86% to 0.64%, crude ash 4.62% to 8.44%, crude fiber 5.06% to 7.91% and NFE 76.86% to
77.88%. Several physicochemical properties of date powders were examined, including water
activity, bulk density, color, hygroscopicity, wettability, and solubility index that showed
significant results among treatments. Sponge cake prepared by adding date powder as natural
sweetener in different proportion of 0%, 15%, 25%, 35%. Prepared product was checked for
sensory acceptance by 9- hedonic scale. Obtained data was statistically analyzed and showed
significant result for appearance and taste and non-significant results for texture, odor, overall
acceptability.

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ICSFNS-2023-147
VALORIZATION OF MANGO PEEL PHYTOCHEMICALS AND THEIR ROLE IN DISEASE
MANAGEMENT

Kanza Tahir*, Kashaf ul Khair, Hafsa Anwar, Dua Hashmi, Ammara Shahid, Samreen Ahsan,
Kanza Saeed, Nimra Sameed
Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan

ABSTRACT

Mango peels is produced during mango processing and generate waste at the rate of 15–25
million tonnes annually. Environmental contamination, a high number of landfills, and a high
prevalence of leeching compounds are all caused by the degradation of these byproducts.
Mango peels have been found to be beneficial to human health and a good source of
polyphenols, which are strong antioxidants that may help prevent or treat cancer. Mango peel
contains a total of 40.7% to 72.5% of the recommended daily intake of fiber. Approximately
8.1-29.5 mg/g of bound phenolics are present. Three powerful antioxidants present in mango
peels mangiferin, norathyriol, and resveratrol may aid in the prevention or treatment of cancers
of the lung, colon, breast, brain, and spinal cord. Mango peel powder is used as an addition in
a variety of goods with added value, mango peel flour is gluten-free and interchangeable, and
excellent pectin is utilized in commercial applications since it has gelling properties. Examining
the impact of manufacturing techniques on the biological activity of mango peel extract is one
of the most promising areas for future research. Deciding on the optimal circumstances for
their protection, evaluating their food safety, and developing technical solutions that allow the
inclusion of mango peel products to foods without affecting their sensory qualities. Mango peel
may provide a significant economic contribution to a nation in terms of nutrition, health, and
the environment thanks to its potential for agro-industrial processing.

147
ICSFNS-2023-148
MEDICINAL AND AGRICULTURAL ASPECTS OF CHAMOMILE HERBAL PRODUCTS

Ahtesham Abid, Ayesha Saleem, Muhammad Farhan Jahangir Chughtai, Adil Farooq, Tariq
Mehmood
Khwaja Fareed University of Engineering & Information Technology Rahim Yar Khan

ABSTRACT

Chamomile is among the world’s largely consumed medicinal plants, recommended for several
food and non-food applications. Chamomile help in the reduction of cardiovascular disorders
provide protection against contagious tumors and boost up the immune system. As a portion
of healthy diet, herbal drinks can boost antioxidant profile and recover health status. Realizing
the significance of dietary herbal extract-based products, the current study was planned to
provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was
rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile
herbal extract. After adding flavor and sugar syrup, carbonation was done. Control (T0), T1, T2,
T3, T4 and T5 were the treatments of the prepared chamomile herbal beverage that were
subjected to pH, total phenolic contents, total flavonoid contents, titratable acidity, antioxidant
capacity, total soluble solids, and carbonation analysis. On addition of different concentrations
of chamomile extract in beverage treatments from T0 to T5, increasing trend in values was
observed in total phenolic contents, total flavonoid contents, titratable acidity, antioxidant
capacity and total soluble solids analysis ranged from 119.67 to 136.92, 1825.99 to 1989.47,
0.191 to 0.220, 41.09 to 49.23 and 12.81 to 12.89 respectively. Decreasing trend in values was
observed in pH and carbonation analysis ranged from 5.35to 3.34 and 3.20to 3.14 respectively.
T1 was proved the best treatment via sensory evaluation. By Analysis of variance, it was proved
that all the parameters were affected significantly by addition of chamomile extract.

148
ICSFNS-2023-149
THE ROLE OF FOOD FORTIFICATION IN NUTRITION & EMERGING CRISIS OF HUMAN HEALTH

Shumaila Ramzan¹*, Malik Muhammad Hashim², Sadaf javeria1;

Muhammad Dilawar Abbas1
Institute of food Science and Nutrition, Gomal University, Dera Ismail Khan

Correspondence: [email protected]

ABSTRACT

Vitamins and minerals are essential for growth and proper development. The WHO estimates
that there are more than 2 billion people those have facing deficiency in key vitamins &
minerals. pregnant & lactating women & young children are most vulnerable to micronutrient
deficiency. micronutrient deficiency causes serious diseases such as protein energy
malnutrition, scurvy, rickets, Beriberi, Hypocalcemia, pellagra and iron deficiency. This is need
of the era to used such ways to prevent vitamins & minerals deficiencies in safely & nutritive
manner. Researchers and food technologists are trying to occupy these deficiencies by different
strategies. Food fortification is one of them appropriate strategies that has been used safely &
effectively to prevent basic micronutrient deficiencies. Food fortification interventions has
positive impact on human health. Food fortification improved growth, development & overall
health status of human beings. When food is fortified with Vitamin A, iron & multiple
micronutrients improved hemoglobin concentrations in children. fortified with calcium &
Vitamin D have significant impacts in the post-menopausal age group in the women case.
Women reproductive age improved with intake of iron fortified food. To minimize congenital
abnormalities like neural tube defects folate fortification significantly reduce this. In Pakistan
by efforts of public & private sector, food technologist & nutritionists, such foods are prepared
fortified with essential nutrients e.g fortified wheat flour with folic acid, fortified milk with
vitamin D, fortified salt with iodine, Vitamin A,D,E in cooking oil & biscuit with iron. Further, for
crops productivity micronutrient are used as fertilizer for nutrient dense crop yield.

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ICSFNS-2023-150
UTILIZATION OF FRUIT AND VEGETABLE WASTE BY ENCAPSULATION OF BIOACTIVE
COMPOUND

Ujala Ishaq, Kashaf Ul Khair, Kanza Tahir, Tariq Mehmood, Samreen Ahsan
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, KFUEIT

ABSTRACT

Fruits are utilized widely worldwide. Fruits produce 2 types of wastes solid and liquid waste.
About 35-40% of the fruit is wasted before reaching the consumer. Fruits wastes are a critical
source of pollution. Wastes are converted into high-value food products to mitigate losses. The
byproducts of fruits may include seeds, peels, pulp, leaves, or pomace. Fruits wastes are a good
source of phytochemicals, fibers, phenolic compounds, flavoring agents, enzymes, antioxidants,
or additional bioactive substances that may be extracted using various approaches such as
solvent extraction, microwave-assisted extraction, ultrasonic extraction, and so on Extraction
procedures differ or are dependent on the bioactive substances being extracted. This article
shows how to encapsulate beneficial substances found in fruit waste. Spray-drying, freeze-
drying, and spray chilling are the most often utilized encapsulation procedures for producing
encapsulated bioactive chemicals from fruit wastes. Drying is the most often utilized method
since it is the most Cost-effective. Fruit waste encapsulated bioactive components are added
to food for a variety of reasons, including enrichment, fortification, color, and firmness
development against oxidation and microbial multiplication. It is an effective method for
reducing pollution caused by fruit waste products. It is a typical practice in maintaining or
improving the bioactivity of natural extracts.

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ICSFNS-2023-151
TECHNOLOGIES FOR FOOD PROCESSING AND VALUE CREATION TO ENHANCE FOOD SAFETY
AND SECURITY

Hiba Naveed*, Sanabil Yaqoob, Kanza Aziz Awan, Waleed Sultan, Ahmad Faraz
1Department of Food Science and Technology, Faculty of Science and Technology, University
of Central Punjab, Lahore

Correspondence: [email protected]

ABSTRACT

The food value chains essential steps include processing and value addition. The food value
chain and the regions ongoing energy crisis can both be significantly helped by the development
of efficient and environmentally friendly food processing technologies. Although some food
processing techniques have come under scrutiny recently, there is still a need to process food
because of the constantly expanding human population that needs to be fed. Food processing
is one of the topics in the food value chain that has received the most consideration due to the
rise in global population over the past two centuries. When the world’s population continues
to grow, the demand for processed food is anticipated to rise even further. It will be necessary
to review environmental issues related to food processing that need to be considered, such as
the use of fossil fuels and the disposal of leftover materials from food processing. In order to
increase the use of environmentally friendly technologies for food processing and enhance
value addition, this chapter will offer strategies that industries can use.

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ICSFNS-2023-152
AMELIORATION OF PLANT-BASED CHEESE ANALOGUE FROM SOYBEAN

M Umair*, Adnan Khaliq, Junaid Ghafoor, M Qasim, M Mattiullah, Yasir Abbas, Faisal Javaid

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Punjab, Pakistan

ABSTRACT

The facts that 30-35 million people in Pakistan maintain an average of 2-3 cattle/buffalo and 3-
4 goats/sheep per home, contributing 35–40% of their income, demonstrates the significance
of livestock to the rural economy. But climate change is affecting our agriculture, which is
reducing crop production, especially animal fodder. Due to which the amount of milk is also
decreasing significantly and on the other hand, other items made of milk and milk have become
impossible and the price of cheese is also increasing. Consumers around the world are
becoming more interested in switching to a more plant-based diet for ethical, environmental,
and health benefits. Many commercially successful goods, such as milk substitute and plant-
based meat have already been produced. The use of cheese is increasing day by day which is
very expensive so we can make an alternative cheese analogue in which we can be use soybeans
with milk. The reason for using soybean is that soybean is beneficial for many diseases such as
high blood pressure, preventing disease of heart and blood vessels, diabetes, asthma, lungs
functional, cancer as well as osteoporosis. Because of a number of possible advantages, cheese
analog is becoming more and more popular among food producers and consumers. Cheese
analog can be created with particular nutritional, functional, and storage qualities in response
to consumer demand. Protein Energy Malnutrition is a significant contributor to Pakistan’s high
rates of morbidity and mortality among children. Moreover, there should be options for
affordable and accessible protein sources. Cheese developed from milk is expensive but on the
other hand cheese analogue is cost effective.

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CURRENT TRENDS OF FOOD ANALYSIS, SAFETY, AND PACKAGING

Ali Hasan, Moeen Ashiq, Rakhshanda Urooj, Tariq Mehmood, Atif Mehmood

Institute of Food Science and Technology, Khwaja Freed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan, Rahim Yar Khan, Pakistan

ABSTRACT

Food is necessary for growth, life and survival as well as maintaining body functions. Increasing
food demand is leading to consumers and producers seeking alternative food sources, having
high nutritional profile. Despite this, food products may not always be completely safe. It is
possible for the oxidation reaction to alter both the physicochemical and immunological
properties of food products. By influencing quality factors like flavor, color, texture, nutritional
value, protein functionality, and digestibility, nonenzymatic browning reactions such as
Maillard and caramelization can play an important role in food acceptance. The human
condition is adversely affected by a variety of adulterated foods. Food products are packaged
to maintain their quality and freshness, which helps maintain food safety. Numerous foodborne
illnesses are caused by the consumption of adulterated food, which is contaminated with
numerous pathogens. Although many analytical methods are employed in the examination of
food items, contaminated food still has an impact on society and is a problem that is becoming
worse and has a negative impact on people's health and wellbeing. Therefore, it is essential for
food safety and security to quickly and accurately identify pathogenic agents in order to prevent
foodborne disease. The numerous analytical methods used to examine food items, food
composition, and food quality, as well as chemical processes involved in food processing, are
highlighted in this overview. Additionally, we have talked about the harm that eating tainted
food can do to your health and have emphasized the significance of food safety, particularly
the use of biodegradable packaging.

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GLOBAL FOOD WASTE ISSUES AND UTILIZATION STRATEGIES

Sara Bint-e Abdul Rauf; Usman Rasheed, Muhammad Shoaib Fayyaz, Syed Junaid ur Rahman

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan

ABSTRACT

Food waste is a global challenge which we are facing today. Globally about 1/3 of produced
food are wasted according to FAO statistics till 2020. It leads to hunger, famines, droughts,
malnutrition diseases etc. among people. That’s why I preferred to discuss this topic. There are
700 million people in world going hungry each day. Food wastage doesn’t only cause hunger
among people but we are also wasting our limited natural resources. The production of food is
a whole journey in which human labor, use of natural reserves, investment of finance and
unfortunately bad impact on environment due to industrial wastage and residue which is very
harmful in one way or another way for ecosystem are included. In developing countries, larger
proportion of food going uneaten is lost. Food waste is not truly waste. Its valuable nutrients
and energy rich resources. We will have to shop, cook, eat wisely so we could avoid wasting
food. Renewable electricity has been produced by energy extraction in UK. Instead of feeling
landfills, GENeco is producing biogas from the food wastage is good alternative of natural gas.
America is the largest country in making electricity from solid waste. China is producing faux
leather by converting food waste. Fruits like mangoes are used in making vegan leather. Toast
Ale is using bread to make beer. Use of food wastage as feedstock for energy production
through the biotechnology processes in Finland, US, Brazil, Italy. If we want sustainable life, we
also have to take productive initiatives.

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QUALITY EVALUATION OF BISCUITS SUPPLEMENTED WITH QUINOA & PLANTAIN FLOUR

Ehtisham Murtaza*, Atif Liaqat, Hafiza Ayesha Iqbal, Adil Farooq, Tariq Mehmood,
Muhammad Shoaib Fayyaz, Syed Junaid ur Rahman

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan

ABSTRACT

Quinoa (Chenopodium quinoa) is herbal flowering plant with a high-quality protein of essential
amino acid, rich in lysine, showing improved nutritional qualities. Plantain (Musa paradisiaca)
has an adequate amount of dietary fiber, resistant starch, fat content (0.24%), and protein
content (1.22%). The unripe plantain is good for diabetics, children, and pregnant women in
adequate amounts. Plantain contains rich acid serotonin which is helpful to widen the arteries
and enhance their circulation in them. In the present study, biscuits were prepared with the
addition of quinoa and plantain flours at different percentages (25% Quinoa with 25% Plantain)
along with 50%all-purpose flour. Biscuits were analyzed for proximate analysis. Further,
biscuits' total phenolic contents, antioxidants, textural profile, and physical parameters
(thickness, spread factor, height, diameter & breaking strength) were also measured. A sensory
evaluation of biscuits was also done. All the obtained data were subjected to statistical analysis.
Chemical analysis showed that biscuits have an antioxidant determined by the DPPH assay
ranging between 15.46-35.65% while TPC was 0.45-1.21 mg/GAE/g. Biscuits have overall
acceptability of 7-8 score on a nine-point hedonic scale determined by sensory panelists.

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INCIDENCE OF CARDIOVASCULAR DISEASE AND DIABETES IN OBESE PEOPLE

Tooba Afnan Khan1, Aqsa Mazhar2, Seemab Fatima2, Saman Batool2, Tariq Saeed2

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad.

2Department of Diet and Nutritional Sciences, University of Lahore (Islamabad campus),
Islamabad-Pakistan
Correspondence: [email protected]
ABSTRACT

Obesity, a burgeoning problem worldwide, is a major risk factor for cardiovascular disease.
Obesity is associated with a pro-inflammatory state marked by chronic elevations of systemic
adrenergic activity, dyslipidemia and hyperglycemia which further leads to CVDs and DM.
However, obesity has very few studies linking it to the development of heart diseases and
diabetes in Pakistan. Therefore, the purpose of this study is to determine the relationship
between obesity, CVD’s and DM. Cardiovascular diseases (CVDs) are the major causes of
mortality in persons with diabetes. Diabetes mellitus continues to rise and has quickly become
one of the most prevalent and costly chronic diseases worldwide. A close link exists between
diabetes mellitus and cardiovascular disease (CVD), which is the most prevalent cause of
morbidity and mortality in diabetic patients. Cardiovascular risk factor such as obesity are
common in patients with diabetes mellitus, placing them at increased risk for cardiac events.
Obesity is known to contribute, directly or indirectly, to the development of long-term
complications of diabetes and cardiovascular diseases. The data was collected regarding
anthropometrics, clinical signs and symptoms, lab tests, physical activity, sleeping pattern and
dietary information using specially designed questionnaire. The collected data was analyzed by
using statistical techniques. Result of this study shows that people who were obese and
overweight were suffering from cardiovascular disease and diabetes. Main reason for obesity
and weight gain was eating a lot and junk and not having any physical activity. Cardiovascular
disease and diabetes were taken as a dependent variable and their statistical values were
significant which is less than p=0.05. It was concluded that in the current survey people were
mainly obese due to the smoking, and having junk food. Stress is also the cause of CVD and
diabetes, so everyone should eat in balance amount and quit smoking.

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FOOD BIOFORTIFICATION AND GENE MODULATIONS FOR SUSTAINABLE DIETARY
APPROACHES

Yusaira Fakhar, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tariq Mehmood,
Samreen Ahsan
Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, RYK

ABSTRACT

Hidden Hunger is an ongoing health issue and continues to affect billions of people around the
world and further intensified by the emergence of cultivars that yielded high yields while
offering low micronutrient content. Malnutrition was a major problem and micronutrient
deficiencies were widely spread and draw attention to the necessity of food bio-fortification to
provide a sustainable balanced diet to reduce hidden hunger. The traditional method of food
biofortification enhances nutrient uptake and bioavailability so that balanced nutrition was
maintained despite deficiencies of some essential compounds. To achieve adequate nutrition
security, we can use existing approaches such as supplementation and the biofortification of
staple foods with essential minerals and vitamins. Typically, breeding approaches were limited
due to the non-availability of enough genetic variation in the crossable gene pools. In addition
to biofortification, gene roles involved in the adsorption of micronutrients from the soil, its
transfer to the shoots, its remobilization to the reproductive part, and its bioavailability needs
to be conducted. In comparison to conventional strategies, gene technology is an effective
method of developing nutritious crops without requiring recurrent investment. Furthermore,
genetic engineering-based food biofortification offers a promising solution to hidden hunger,
particularly in areas with limited gene diversity.

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METHODOLOGIES FOR ATTAINING SUSTAINABLE FOOD PRODUCTION AND CONSUMPTION
SYSTEMS

Hafsa Fatima 1, Afshan Shafi 1, Umar Farooq 1, Hamid Majeed 2, Umrah Zafar 1
1Department of Food Science and Technology, MNS-University of Agriculture, Multan,
Pakistan.

2Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences,

Bahawalpur, Pakistan.

Correspondence: [email protected]

ABSTRACT

The world’s population has been increasing over the last few decades, raising concerns about
the current food system’s ability to feed the 10 billion people expected in the next 30 years.
Despite the fact that this challenge is considered feasible, some changes in the food production
and consumption system are required to achieve sustainability, reduce food loss and waste, or
contribute to a global shift toward healthier and more sustainable diets. Degradation of land
ecosystems and agricultural practices, greenhouse gases associated with ruminant livestock,
overexploitation of marine ecosystems, and residue generation and accumulation are all issues
related to these three challenges. In light of these issues, some solutions have been proposed,
including the use of agroecology, the use of new alternative protein sources, the
implementation of catch shares in fisheries management systems, and the valorizing of food
waste. Furthermore, changing current unhealthy dietary patterns to healthier ones
necessitates additional measures such as healthy diet education or the development of new
food products. This can help to diagnoses the challenges and problems confronting the current
food system in order to feed a growing global population while also ensuring environmental
sustainability.

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GOJI BERRIES AS A SUPERFOOD

Abdul Moeez Mazhar, *Faiqa Afzal, Ali Ejaz Mehboob Ahmad, Saadia Zainab, Tariq Mehmood,
Adnan Khaliq
Institute of Food Sciences and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim yar khan.

Correspondence: [email protected]

ABSTRACT

One of the nutritious and health-profited superfoods is the Goji berry. These are red color
berries loaded with many nutrients. It makes the plate appetizing and appealing and full of
flavors. These are often used in juice blends, supplements, and dried or powdered layouts. Goji
berries (Lycium Barbarum) are also called wolfberries. These berries are native to Asia.
Generally known for their red color, sweet, and slightly tart. These have a lot of advantages not
only currently but also in ancient times. In ancient it is used to slow the aging process, add eye
health, and promote liver, lung, and kidney health. Nowadays these are highly nutritional. And
also grown in large farms to satisfy demand. Goji berries provide an adequate amount of
calories. It is highly enriched in protein, carbohydrates, fibers, sugar, minerals, and vitamins It
is enriched with iron, which helps transport oxygen through hemoglobin in the blood. It also
has a relatively high amount of vitamins A and C that would act as antioxidants and helps the
immune system. It also helps in the eye health promotion that would be provided by retinol
(vitamin A). It also contains zeaxanthin (an antioxidant) that helps to protect eye lenses and
retinas against damage. It also acts as a blood thinner and regulates blood pressure and
diabetes. It is also added to cereals, yogurt, cookies, muffins, brownies, and bread. Goji berry
powder and blends are added to many drinks, shakes, smoothies, and soups. It helps in dealing
with well-being and calmness. It also helps in weight loss and better sleep.

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WORK-FOOD-BALANCE: CORPORATE WELLNESS

Saadia Zainab 1,2, Farhan Jahangir Chughtai1, Saira Tanweer3, Tariq Mehmood1

1Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

2College of Food Science and Technology, Henan University of Technology, Zhengzhou, China

3Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia
University Bahawalpur, Bahawalpur, Pakistan

Correspondence: [email protected]

ABSTRACT

A wellness program is proven to improve employee productivity, reduce healthcare costs, and
boost employee morale. Employees need to be educated about the benefits of wellness
programs. The benefits of wellness programs include improved productivity, lower healthcare
costs, and higher morale. Motivating employees through corporate wellness programs is a
smart way to get them involved. Employees can be encouraged to be more active at work and
at home if they have access to workout equipment. Gift cards or free gym memberships can
also be offered to employees who reach certain fitness goals. Ensure that on-site fitness
programs and incentives are tailored to employees' needs. An effective wellness program
should also emphasize healthy eating. Our health is heavily influenced by what we eat. People
make better choices when they have access to nutritious food. By providing nutritious snacks
at work, providing discounts at restaurants serving nutritious meals, or holding cooking classes,
healthy eating habits can be improved. Make sure employees have plenty of food options.
Employee wellness programs can include health screenings and education. Employees can
detect health risks by participating in health screenings. Employee education programs can also
teach food style choices and disease prevention.

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HEALTH PROMOTING BENEFITS OF KIWI ON BASIC NUTRITION

Kainat Arshad*, Rai Muhammad Amir, Asif Ahmad

1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi.

ABSTRACT

Kiwi fruit belongs to the genus Actinidia, family Actinidiaceae and is derived from delicious
woody fruit vine. Currently commercial growth of the fruit has spread to many countries
including United states, Italy, Chile, France, Greece and Japan. Kiwi fruit extract has been widely
used to treat numerous disorders in Chinese medicine. With the expectance of kiwi fruit
consumption at world wide range, there has been an increased attention given to identifying
health benefits. The pharmacological research reported allergic symptoms to kiwi fruit and a
considerable research effort focused on characterizing kiwi fruit allergist among various groups
of population. Potential benefits includes a rich source of antioxidants ,improvement of
gastrointestinal laxation, lowering blood cholesterol level and elevation of skin disorders .Kiwi
fruit is also a rich source of micronutrients like vitamin C and vitamin E and microminerals
including folate potassium and dietary fibre that acts as antioxidant agents .kiwi have an anti-
inflammatory actions due to presence of phytochemicals .It also help in prevention of
cardiovascular disorders ,cancer and other degenerative disorders. In the light of this
knowledge the recommended daily intake is being raised in a no of countries as a meal of
improving health and off –setting chronic diseases.

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DEVELOPMENT OF WHEAT, SORGHUM, AND CORN-BASED COMPOSITE FLOUR CHAPATTI TO
MITIGATE FOOD SECURITY ISSUES IN EMERGENCIES

Junaid Ghafoor, M Farhan Jahangir Chughtai, M Mattiullah , M Umair, M Qasim, Yasir Abbas,
Faisal Javad
1Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technonology, Rahim yar khan, Punjab, Pakistan

ABSTRACT

A significant increase in food costs brought on by the COVID-19-related global economic crisis
in 2019–2021 were anticipated to have a detrimental effect on food security and nutritional
status in many developing countries. Due to COVID-19, workers mobility options were limited,
consumer demand changed, food manufacturing facilities were shut down, food trade rules
were in place, and Pakistan’s food supply chain was financially overburdened. Climate change
are putting Pakistan’s food security at risk. The prolonged struggle has caused various
challenges for the nation’s people. One of these should be of special concern: food security. In
Pakistan, where it makes up more than half of daily caloric consumption, wheat is a significant
food crop and the main staple grain. Composite flour, which blends wheat flour with other grain
flours, is commonly used nowadays because it results in food that is more nutrient-dense.
Currently, countries like Pakistan have a basic diet that mostly consists of chapatti (wheat flour).
To improve the nutritional profile and lessen reliance on wheat, chapatti must be more diverse.
Sorghum and corn are exceptionally nutrient-rich foods, however in Pakistan, they are only
classified as cereals. Wheat, corn, and sorghum flour would likely be used to manufacture
chapatti in this situation, will be highly valuable for the population. Production of sorghum and
maize is very high in Pakistan’s Punjab and Sindh provinces. Now, a portion of wheat flour can
be mixed with sorghum and corn flour to make chapatti and make it more nutritious.

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EFFECT OF GINGER ON INFLAMMATORY DISEASES

Umrah Zafar*1, Muhammad Maaz1, Asrar Ali1, Babar Ali1 , Umar Farooq2 , Afshan Shafi2,
Smara2, Qaisar Alvi2
1Department of Human Nutrition and Dietetics, Nishtar Medical University, Multan, Pakistan
2Department of Food Science and Technology, MNS University of Agriculture, Multan,
Pakistan

ABSTRACT

Ulcerative colitis, Crohn’s disease, rheumatoid arthritis, psoriasis, and lupus erythematosus are
some of common inflammatory diseases. These affections are highly disabling and share signals
such as inflammatory sequences and immune dysregulation. The use of foods with anti-
inflammatory properties such as ginger (Zingiber officinale Roscoe) could improve the quality
of life of these patients. Ginger is a plant widely used and known by its bioactive compounds.
There is enough evidence to prove that ginger possesses multiple biological activities, especially
antioxidant and anti-inflammatory capacities. In this review, we summarize the current
knowledge about the bioactive compounds of ginger and their role in the inflammatory process
and signaling pathways. We can conclude that the compounds 6-shoagol, zingerone, and 8-
shoagol display promising results in human and animal models, reducing some of the main
symptoms of some inflammatory diseases such as arthritis. For lupus, 6-gingerol demonstrated
a protective attenuating neutrophil extracellular trap release in response to phosphodiesterase
inhibition. Ginger decreases NF-kβ in psoriasis, and its short-term administration may be an
alternative coadjutant treatment. Ginger may exert a function of supplementation and
protection against cancer. Furthermore, when receiving chemotherapy, ginger may reduce
some symptoms of treatment (e.g., nausea).

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APPLICATION OF BIODEGRADABLE COMPOSITES FILMS INCORPORATED WITH
NANOPARTICLES IN ACTIVE FOOD PACKAGING

Ayesha Ali1,2*, Atif Liaqat2, Muhammad Farhan Jahangir Chughtai2, Sadia Zainab2, Samreen
Ahsan2, Adnan Khaliq2

PhD Food engineering and biotechnology Free University of Bozen-Bolzano

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahimyar Khan, Pakistan
ABSTRACT

There is a growing concern over the excessive use of petrochemical-based materials in food
packaging. Bio-based polymers are eco-friendly, sustainable, and economical alternatives to
non-biodegradable synthetic polymers. The current trends focus on the application of
biopolymers such as protein-based polymers (whey protein isolates, gluten, gelatin, soy
proteins) and carbohydrates-based polymers (starch, cellulose, chitosan) for the development
of active food packaging films. To improve the functionality of these films the various
biopolymers are utilized in form of composites. The reinforcement of nanoparticles into
composite films imparts the antimicrobial and antioxidant potential to the film along with the
improvement of packaging characteristics thus extending the shelf life of food products.
Conclusively, the biopolymer-based composite films reinforced with nanoparticles will sever as
a sustainable alternative for petroleum-based packaging materials.

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PERSONALIZED NUTRITION APPROACH IN REDUCING THE RISK AND PREVALENCE OF NON-
COMMUNICABLE DISEASES

Smara Qaisar Alvi1*

Department of Food Science Technology, MNS University of Agriculture, Multan, Pakistan.

Correspondence: [email protected]

ABSTRACT

Poor dietary habits and physical inactivity are major risk factors for non-communicable diseases
(NCDs) such as cardiovascular diseases (CVDs), Diabetes Mellitus and many types of cancer.
Eradicating common risk factors such as unhealthy dietary lifestyle, lack of physical activity,
tobacco use and excessive consumption of alcohol can prevent up to 80% of major
cardiovascular diseases and more than one-third of cancers. This highlights the significance of
dietary and lifestyle changes in public health care programs. Often these population-based
strategies to reduce the burden of NCDs have used; one-size-fits-all; public health guidelines,
such as: eat at least five servings of fruit and vegetables per day. The global burden of NCDs, on
the other hand, continues to rise, emphasizing the need for more preventive and therapeutic
strategies. Advancements in genome sequencing efficiency and the ability to extract relevant
information, such as disease risk, have fueled interest in the use of personal genetics.
Personalized dietary interventions are developed with key characteristics of individual
participants depending on their personal preferences and genetic information. The sequencing
of the human genome, combined with the realization that interactions between genotype and
dietary components affect health, has opened up new avenues for personalizing dietary and
lifestyle advice, as well as medication. Celis-Morales and colleagues found that after a 6-month
intervention, individuals who received personalized nutritional advice consumed a healthier
diet and had a lower risk and burden of NCDs than a control group.

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FORTIFICATION OF WHEAT FLOUR WITH IRON TO RESIST ANEMIA

Asma Saleem, Asad Mahmood Gohar*, Mubashra Niaz, Bushra Farooq, Malik Jahanzaib
Awan, Ume Raqia,Hamza Irshad, Ayesha Khalil, Muneeb Bin Asad, Huzaifa Rehman
Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus.

Correspondence: [email protected]

ABSTRACT

Iron insufficiency is estimated to be the most frequent dietary deficit worldwide. Anemia occurs
when the number of red blood cells (and hence their capacity to transport oxygen) is insufficient
to meet the body physiological demands. Anemia occurs when the number of red blood cells
(and hence their capacity to transport oxygen) is insufficient to meet the body physiological
demands. An estimated two billion individuals, most of whom reside in poor nations, are
thought to be affected by iron deficiency, which is still the most common nutritional deficiency
illness in the world. Micronutrient deficits are frequent in Pakistan, according to NNS 2018.
Overall, 49.1% of kids lacked enough iron. 18.0% of women of reproductive age had iron
deficiency anemia, as opposed to 21.2% of pregnant women. Overall, 49.1% of kids lacked
enough iron. The most economical way to lower the occurrence of nutritional iron deficiency is
to fortify food with iron. Fortification of staple food has many benefits, particularly in
developing countries, and has fewer side effects. Wheat flour (WF) has drawn a lot of interest
in developing nations as a good carrier for micronutrient fortification. This has had a significant
positive influence in affluent nations; but iron fortification seems to have had little effect until
recently in poorer nations, where dietary anemia is still a major problem. As wheat flour is used
as a staple crop in Pakistan, it is an effective way to deliver everyone iron. Wheat flour
fortification is thought to be an operative method for lowering anemia in populations. Recent
interventions have shown that iron fortification of food can be a successful and doable
technique for reducing nutritional iron deficiency in non-industrialized nations by ensuring the
supply of enough levels of bioavailable iron.

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UTILIZATION OF FOOD WASTE FOR THE PRODCUTION OF VALUABLE BIOPRODUCTS

Aamir Sohail
*Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi

ABSTRACT

Food production might demand a lot of resources because it is a valuable commodity. According
to current estimates, over one-third of the food produced for human consumption globally is
wasted or lost, creating major economic and environmental costs. Because food waste affects
the entire food chain, it is important to take action that targets all of its elements and has
potential advantages for everyone. Wastes and leftovers from food processing facilities for
fruits, vegetables, dairy, animals, fish, and other foods are examples of potential feedstocks
from the food industry. In addition to these, significant food wastes are produced in home
kitchens, eateries, and cafeterias as well as those that are gathered as a result of municipal
activities. According to the Food and Agricultural Organization of the United Nations, almost
1.6 billion tonnes of food waste are produced each year. Food waste is currently burnt with
other combustible municipal garbage or landfilled in several countries in order to recover
energy. However, the environment and economy of the countries are being strained as a result
of these two approaches. Because of its organic and nutrient-rich makeup, FW might potentially
be used as a beneficial resource for biofuel production via various fermentation processes. It
really has attracted growing interest in the generation of biogas, hydrogen, ethanol, and
biodiesel as end products.

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MODIFICATION IN WHEAT BREAD FORMULATION BY ADDING DEHYDRATED TOMATO
POWDER

*Noshaba Fiaz 1, Ambreen Naz 1, Umar Farooq 1 , Shabbir Ahmad 1 , M. Shahbaz 1 , Nazar
Faried 2 , Rimsha Umar 1 , Sumayah Abbas 3

1 Department of Food Science and Technology, MNS-University of Agriculture, Multan

2 Department of Horticulture, MNS-University of Agriculture, Multan
3 Institute of food science and technology, University of Agriculture Faisalabad

ABSTRACT

Currently, in Asian countries consumption of fruits and vegetables is below recommended.

Bread is a staple and inexpensive food that is consumed by the majority of adults. It might be
utilized to enhance fruit and vegetable consumption, just like it has been used in the past to
supply nutrients and functional meals. Furthermore, bread provides an ideal matrix for
delivering functionality to the customer in a palatable form. Therefore, enriching bread with
tomatoes might be an effective strategy for their consumption. Recent trends in fruits and
vegetables emphasize reformulating processed foods to make them healthier for human
consumption. Consumer demand for healthier foods has recently triggered the development
of bread items including substances with functional qualities other than basic nutrients. This
study aims to investigate the effect of dehydrated tomato powder on the quality of bread.
Tomato-based bread was subjected to different nutritional composition, antioxidant profiling,
and sensory attributes by following a 9-point hedonic scale. The resultant data expressed from
the present study indicate that the bread prepared from tomato powder had a greater volume,
a softer texture, better sensory qualities, and a longer shelf life. Powder prepared from
tomatoes provides a high amount of pectin, cellulose, and protein. It also enhances antioxidant
activity and the lysine level of bread while reducing lipid oxidation so, it is used to modulate the
rheological properties of food. Hence, the addition of tomato powder to bread might have both
industrial and public health benefit.

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GRAPES (Vitis vinefera L.); QUALITY ATTRIBUTES AND FORTIFICATION IN FOOD INDUSTRY

Joel Qamar*, Rai Muhammad Amir, Anwaar Ahmed

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab

Correspondence: [email protected]

ABSTRACT

Grapes (Vitus Vinfera L.) belong to the family Vitaceae and are widely known for their diversified
characteristics. In regard of providing various health benefits like lowering of elevated blood
cholesterol levels and fighting cardio vascular disease grapes also offer high rich amounts of
anthocyanin, tannins, vitamins, minerals and many vital organic compounds. Grape are
naturally packed with antioxidants, flavonoids, anthocyanins, quercetin, epicatechin, and other
beneficial compounds. Additionally, it can significantly reduce the oxidation of low density
lipoproteins, reducing CVDs. Current agro-climatic practices make Balochistan, the largest
grape producer in Pakistan with more than 70% of grape production and the rest of the majority
share in KPK and some parts of Potohar region in Punjab. There is a continuous decline in the
grape trading trend. The quantum of loss is influenced by several factors like methods of
harvesting, physiological decay, improper packaging and transportation and having poor
market infrastructure. The used of enriched food pays off, in providing additional health
benefits and nutrition. Additionally, various products derived from grapes are also deemed to
provide health benefits and increase the quality characters. Large-scale use of grape juice and
raisins is also found in the confectionary, bakery, and dairy industries. Moreover, raisins are
utilized in cereals, nutritional bars, and animal feed. The rising annual production ratios must
be suitably managed for post-harvest loses and quality management. Grape juice, grape leaf
extract, grape pomace, grape seed powder are being fortified into various food products and
also in dietary supplementations.

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HIGH PRESSURE PROCESSING (HPP): AN EMERGING TREND IN FOOD PROCESSING

Um-e-kasloom*, Rai Muhammad Amir, Asif Ahmad

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi

ABSTRACT

High Pressure Processing (HPP) is a non-thermal food preservation technique by which

products, already sealed in its final package, are introduced into a vessel and subjected to a
high level of Isostatic pressure (300–600MPa/43,500-87,000psi) transmitted by water. The high
pressure provided at cold (+ 4ºC to 10ºC) or ambient temperature from a few seconds to several
minutes inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) or
spoilage microorganisms present in food, extending the products shelf life importantly and
guaranteeing food safety. HPP inactivates microorganisms by interrupting the cellular functions
responsible for reproduction and survival. High pressure processing respects the sensorial and
nutritional properties of food, because of the absence of heat treatment, and maintains its
original freshness throughout the shelf-life. This technique is used to process both liquid and
high-moisture-content solid foods. The HPP technique is based on three fundamental
principles: a) Isostatic principle, it states that food products are compressed by uniform
pressure from every direction and then returned to their original shape when the pressure is
released, b) Le Chatelier’s principle, it states that any reaction, phase transition, accompanied
by a decrease in volume is enhanced by pressure, c) Principle of microscopic ordering: at
constant temperature, an increase in pressure increases the degrees of ordering of molecules
of a given substance. Therefore, pressure and temperature exert antagonistic forces on
molecular structure and chemical reactions. Food products can be subjected to high pressure
with or without packaging, which in former case eliminates the possibility of the post-treatment
contamination. High-pressure processing is also referred to as high-hydrostatic-pressure
processing (HHP) or ultra-high-pressure processing (UHP) or cold pasteurization technique. One
of the main disadvantages is that the inactivation of spores by HPP is less efficient as compared
to efficiency in vegetative cells, and for spore inactivation requires higher pressure and higher
temperature. Thus, HPP provides means for retaining food quality while avoiding the need for
excessive thermal treatments or chemical preservatives.

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BALANCE DIET FOR HEALTHY LIFE STYLE

Saira Tanweer1*, Saadia Zainab2,3, and Tariq Mehmood2

1Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia
University Bahawalpur, Bahawalpur, Pakistan

2Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

3College of Food Science and Technology, Henan University of Technology, Zhengzhou, China

ABSTRACT

To live a healthy and happy life, it is necessary to consume balance diet. Balance diet consists
of various and multi-color food commodities having several vitamins and mineral. The balance
diet should contain fruits, vegetables, calcium-rich foods, meats and comfort foods. Fruits could
be fresh, frozen or canned depending upon the season and availability of fruits. If canned fruits
needed to be chosen then fruits packed in water or in its own juice are the best one to picked.
Grilled or steamed vegetables can also be added to the diet along with the herbs like rosemary.
Frozen or canned vegetables as a quick side dish can also include in the meal. Variety of fruits
and vegetables added to the mean contribute to the fulfilment of minerals and vitamins
requirement of the body. Low-fat and fat-free yogurts without added sugars should also be
added in the daily intake. Commercially various flavors are available as they can be dessert
substitutes. Baked and grilled meat are the best one to add to the meal. There come variety of
meat depending upon the region, culture and choice of people. Some foods of high calories,
fats or added sugar can be eaten seldom depending upon the choices.

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FUNCTIONAL AND NUTRACEUTICLE PROPERTIES OF SUGARCANE JUICE AND ITS NCS PRODUCT
AND THEIR SAFETY ASPECTS

Tehmina bibi, Atif Liaqat, Tariq Mehmood, Syed Junaid ur Rahman

Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan.

ABSTRACT

Sugarcane (Saccharum officinarum L.) is a giant grass belong to a Poaceae family and most
commonly grown in tropical and subtropical region. Sugarcane as a functional and nutraceutical
food has become popular due to having several benefits and fewer health side effect, relatively
low price, consent due to long record of use and provide sensible means for the treatment of
many disease. Sugarcane juice or its unrefined products (jaggery), is full of nutrition having
medicinal, curative and preventive property to many diseases. We discusses the functional, and
nutraceutical properties of sugarcane juice and its NCS product (jaggery) as they are consumed
in unrefined form so they are full of nutrients (antioxidant, minerals, vitamins and organic acids)
that make them functional as they provide energy, hydration and strengthens important organs
like the kidney, stomach, brain, eyes), and as a nutraceutical due to they have potential to cure
anuria, jaundice, dysuria, cancer, cardiovascular disease, and urinary disorders. But having
health advantages, several unfavorable developments during processing limit it. Problems can
be caused due too much usage. Acrylamide and chromium have been found in NCS product,
during the harvest stage and transformation processes can be led to various types of cancer.
Various studies have addressed the toxicity and cytotoxicity effect of NCS. By taking them at
recommended level sugarcane juice and its products can prove to be very health beneficial
food.

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ESSENTIAL OILS: NATURAL PRESERVATIVES FOR FOOD PRODUCTS

Hina Nauman ¹* Rai Muhammad Amir

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi.

Correspondence: [email protected]

ABSTRACT

Essential oils are volatile liquid multifaceted compounds with a strong smell and taste. They are
extracted from different aromatic plants materials for thousands of years. They are used for
various functions such as for perfumery, cosmetics, medicinal and for flavoring the food. New
replacements for food conservation and preservation are now emerging, as many studies
shown that the use of synthetic preservatives and chemical additives is leading to cancer,
intoxication and other degenerative diseases. This has led to a growing consumer concern and
the desire to consume healthier products containing natural preservatives and additives
instead of synthetic ones. Due to their antimicrobial property they are used as food
preservatives to extend the shelf life of the foods. These oils are Generally Recognized as Safe
by US Food and Drug Administration. The antibacterial activity of essential oils is found to be
effective against Listeria monocytogene, E.coli, Salmonella, Pseudomonas spp. The most
common essential oils used are ginger, oregano, sage, rosemary, mint, thyme, and other
aromatic plants. Some essential oil such as thyme, oregano, perillaldehyde and cinnamon can
inhibit the growth of very harmful microbes in bakery products, resulting in a product with
extended shelf-life and enhance.

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AMELIORATION OF PLANT-BASED CHEESE ANALOGUE FROM SOYBEAN

M Umair, Adnan Khaliq, Junaid Ghafoor, M Qasim, M Mattiullah, Yasir Abbas, Faisal Javaid
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Punjab, Pakistan.

ABSTRACT

The facts that 30-35 million people in Pakistan maintain an average of 2-3 cattle/buffalo and 3-
4 goats/sheep per home, contributing 35–40% of their income, demonstrates the significance
of livestock to the rural economy. But climate change is affecting our agriculture, which is
reducing crop production, especially animal fodder. Due to which the amount of milk is also
decreasing significantly and on the other hand, other items made of milk and milk have become
impossible and the price of cheese is also increasing. Consumers around the world are
becoming more interested in switching to a more plant-based diet for ethical, environmental,
and health benefits. Many commercially successful goods, such as milk substitute and plant-
based meat have already been produced. The use of cheese is increasing day by day which is
very expensive so we can make an alternative cheese analogue in which we can be use soybeans
with milk. The reason for using soybean is that soybean is beneficial for many diseases such as
high blood pressure, preventing disease of heart and blood vessels, diabetes, asthma, lungs
functional, cancer as well as osteoporosis. Because of a number of possible advantages, cheese
analog is becoming more and more popular among food producers and consumers. Cheese
analog can be created with particular nutritional, functional, and storage qualities in response
to consumer demand. Protein Energy Malnutrition is a significant contributor to Pakistan's high
rates of morbidity and mortality among children. Moreover, there should be options for
affordable and accessible protein sources. Cheese developed from milk is expensive while hand
cheese analogue is cost effective.

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SIGNIFICANCE OF RETINOL (VITAMIN A) AND ITS IMPLICATIONS ON HUMAN HEALTH

Museera Nauman ¹* Rai Muhammad Amir

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab.

Correspondence: [email protected]

ABSTRACT

Vitamin A also known as retinol is a vital fat-soluble nutrient for eye Fitness, immune Function,
embryonic development, cell differentiation and growth hormone Production. Little Vitamin A
consumption may prime to blindness and improved morbidity and Mortality. It is a group of
organic compounds includes retinol, retinal, retinoic acid and several provitamins. Vitamin A
deficiency xherophthalmia is a systematic disease affecting the epithelial structure of eye.
Vitamin A deficiency basically causes dryness of eye. Adequate intake of retinol is one of the
effective interventions to avoid eye related disorders. It can be obtained from both animal and
plant products such as meat, fish, Dairy product, and red yellow fruit and vegetables, mostly
present in green leafy vegetables. Intake of biofortified staple food crops products has been
stated to increase the vitamin A status in children and women Vitamin A supplementation
increases the life span in healthy people and a cure of many Diseases. Vitamin A with
combination of breast feeding, natural food intake and oral supplementation remains the most
convenient strategy for minimizing the deficiency. Recommended daily intake depends upon
the age groups of people. Vitamin is found in two main groups such as Retinol and carotenoids,
in this paper we will discuss Retinol and its impacts on human body.

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THE USE OF SOURDOUGH FERMENTED BY ANTIFUNGAL LAB TO REDUCE THE AMOUNT OF
CALCIUM PROPIONATE IN BREAD

Mahrukh Mujadid*, Dr. Rai Muhammad Amir

Institute of Food and Nutritional Sciences (IFNS), PMAS Arid Agriculture University Rawalpindi

Correspondence: [email protected]

ABSTRACT

The use of sourdough is a standard procedure in the bakery business to enhance the shelf life
of bread, among other quality factors. The capacity of sourdough fermented by antifungal
Lactobacillus plantarum strains to suppress the growth of common bread spoiling fungus was
studied in this study. The sourdough which is considerably antifungal reduced the outgrowth
of Aspergillus niger, Fusarium culmorum, or Penicillium expansum spores in both the in vitro
and sourdough wheat bread systems but had no effect on the outgrowth of Penicillium
roqueforti spores on wheat bread. An antifungal sourdough that is combined with calcium
propionate (CAP) in an attempt to decreases the amount of chemical additives in bread and
possible synergistic effects were studied. The presence of 3000 ppm CAP had no effect on the
proliferation of the bacteria. When CAP and antifungal sourdough mixed in the bread
formulation, a substantial synergistic effect was seen and P. Roquefort outgrowth was
inhibited. Only when antifungal agents were used in conjunction with a lower CAP
concentration (1000 ppm) did significant suppression occur. The relevance of sourdough that
is fermented by Lactobacillus plantarum spp. and also the formation of bioactive compounds
with antifungal action during fermentation are discussed in this paper. It can extend the useful
life of bread when used in the baking process, and its efficiency that can be likened to the
calcium propionate. As a result, it's a viable alternate synthetic substance used for reducing
fungal contamination and also extending the food shelf life.

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ENHANCING THE VALUE CHAIN OF FRUITS IN GILGIT BALTISTAN

Samiullah*, Rai Muhammad Amir

Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi

Correspondence: [email protected]

ABSTRACT

Gilgit Baltistan, a region located in northern Pakistan, is known for its rich agro-biodiversity,
including diverse fruit species such as apricots, cherries, apples, peaches, and plums. Despite
the abundance of fruit production, the majority of the fruit produced in the region is sold in
fresh form with low value addition, resulting in low returns for farmers and limited economic
benefits for the region. To address this issue, this paper aims to explore the potential for value
addition of fruits in Gilgit Baltistan through processing and packaging. The study will assess the
current state of the fruit value chain, including production, processing, packaging, marketing,
and consumption, to identify the main barriers and opportunities for increasing the value
addition of fruits in the region. The study will also review best practices from other regions with
similar agro-biodiverse environments to provide recommendations for improving the value
chain for fruit producers in Gilgit Baltistan. The results of this study will provide valuable insights
for stakeholders in the fruit industry, including farmers, processors, and policymakers, to
support the development of a more sustainable and profitable fruit industry in Gilgit Baltistan.
By increasing the value addition of fruits, the study aims to improve the livelihoods of farmers,
create new economic opportunities for the region, and promote the conservation of its unique
agro-biodiversity. The findings of this study will also have wider implications for other regions
with similar agro-biodiverse environments, as it will provide a model for value addition of fruits,
which can be adapted and implemented to support the development of sustainable and
profitable fruit industries in these regions.

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MORINGA OLEIFERA: AN IMPORTANT NUTRITIVE ADDITIVE AND ITS MEDICINAL IMPORTANCE

Zakia Akram,*Kanza Aziz Awan, Sanabil Yaqoob, Areeba Irfan, Muhammad Sajid Manzoor and
Waleed Sultan
Department of Food Science and Technology, Faculty of Science and Technology, University of
Central Punjab, Lahore, Pakistan

Correspondence: [email protected]

ABSTRACT

Moringa Oleifera commonly known as miracle tree or horse radish tree is a multi-functional
super food. The global moringa products market size is projected to grow from USD 7.79 billion
in 2021 to USD 14.80 billion in 2028 in account of increasing demand as dietary supplement
and food ingredient. Its pods are used as a vegetable and its tender leaves, rich in vitamin A are
used as greens, in salads, curries, as pickles and also for animal fodder. According to a study, it
contains 10 times more vitamins than carrots, 7 times more vitamin C than oranges, 17 times
more calcium than milk, and 15 times more potassium than bananas. It attributes to numerous
bioactive components, including phenolic acids, flavonoids, isothiocyanates, tannins and
saponins, present in significant amounts in various components of the plant. Moringa leaves
are the most widely beneficial in several chronic conditions, including hypercholesterolemia,
high blood pressure, diabetes, insulin resistance, non-alcoholic liver disease, cancer and overall
inflammation. Its extracts are used to treat malnutrition, augment breast milk in lactating
mothers. M. oleifera seed is a natural coagulant extensively used in water treatment. There is
need for the use of Moringa oleifera as a potential ingredient in food products.

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PLANT-BASED DIET: AN EMERGING TREND IN FOOD SCIENCE AND NUTRITION

Rimsha Umar1, Ambreen Naz1, Shamas Murtaza1, Kashif Razzaq2, Noshaba Fiaz1, Samia Abbas3
Aziza Faizi4, Rafiya Nadeem4
1 Department of Food Science and Technology, MNS-University of Agriculture, Multan
2 Department of Horticulture, MNS-University of Agriculture, Multan
3 Institute of Food Science and Technology, University of Agriculture, Faisalabad
4 Department of Psychology, Jinnah University for Women, Karachi

ABSTRACT

A plant-based diet exclusively includes plant foods like grains, legumes, fruits, as well as
vegetables. However, it excludes dairy, eggs, and meat. Plant-based foods are free of
cholesterol, low in calories and saturated fat, and rich in fiber, minerals, and vitamins.
Consuming a range of plant-based foods provides calcium, protein, as well as other essential
nutrients to the body. However, it is crucial to incorporate a potential source of vitamin B12
into the diet. Researchers suggest that people who tend to adopt plant-based diet patterns are
at a lower risk of type-2 diabetes, heart disease, obesity, and other health conditions. Those
who consume a plant-based diet have a lower risk of mortality due to heart disease as
compared to those who consume non-vegetarian diets. These diets proved to prevent and
reverse heart disease, lower blood pressure, and improve cholesterol. Plant-based diets help
prevent, manage, and reverse type-2 diabetes along with improving the function of insulin,
increasing the ability of beta-cells to regulate blood sugar, and lowering body weight which
ultimately helps reverse the symptoms related to type-2diabetes. Replacing high-fat foods with
plant-based foods like fruits, whole grains, vegetables, and legumes reduces calorie intake
naturally and aids in weight loss. On the other hand, replacing high-fat-containing foods and
animal products with plant-based foods can help lower the development risk of certain types
of cancers. Dairy products, fried foods, and meat containing saturated and trans fats can
increase the risk of certain cognitive conditions including Alzheimer’s disease. A plant-based
diet excludes these foods and is rich in antioxidants, vitamin E, and folate which offer a
protective effect against cognitive conditions.

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MANAGEMENT OF FOOD SAFETY ISSUES IN STREET FOODS

Maryam Asif0, Malik Jahanzaib Awan, Sana Maryam, Birha Saeed, Huzaifa Rehman*, Asad
Mahmood Gohar, Mubashra Niaz, Bushra Farooq
Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus.

ABSTRACT

Street foods serve an essential socioeconomic role in satisfying consumers dietary and
nutritional needs at accessible costs, and they are valued for their unique tastes and
convenience. Street foods can provide food security for low-income urban populations and
provide a source of income for a large part of the population in many developing nations. Street
foods are described as wide range of ready-to-eat foods and beverages or prepared at home
and consumed on the streets without further processing. Food safety is major concern within
the street foods supply chain. These meals are handled, cooked, and sold in filthy settings with
little access to clean water, sanitary services, or waste disposal. As a result, street foods are
viewed as a big concern to public health in terms of foodborne illness such as Norovirus and
Salmonella. Food control officials are particularly concerned about the sanitary issues of street
food selling. Improved street food safety can be achieved through awareness-raising campaigns
involving a variety of partners, including local governments, food sellers, government agencies,
consumer groups, standard-setting bodies, and certain nonprofit organisations. According to a
poll, small scale food processors have a very inadequate capacity to adopt food safety
procedures. The majority of food vending locations (68%) were filthy, and the majority of
respondents (56.4%) disposed of their garbage in polythene bags. Only a few food vendors
washed their hands after scratching themselves (32%) or handling money (22%). In order to
improve the conditions of street food vendors need to make sure that the food being sold does
not jeopardize public health, the first and foremost necessity is to spread awareness among
food vendors to improve their quality standards related to food safety and hygiene.

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HERBAL MEDICINE AS A FUTURE CANDITATE FOR FATTY LIVER DISEASE

Aimen Jabbar*, Rai Muhammad Amir, Asif Ahmad

1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi

ABSTRACT

Non-alcoholic fatty liver disease (NAFLD) is a condition in which surplus fat builds up in liver but
this fat buildup is not related to alcohol abuse. Metabolic syndromes such as insulin resistance,
dyslipidemia, type II diabetic disease and obesity are also companied with NAFLD. If it is not
prevented or treated timely that can become fatal and life threatening. Increased use of
complementary and alternative medicine (CAM) has been seen in NAFLD patients in last few
decades and it also possesses antioxidant and free radical scavenging properties. Hepatic
inflammation disrupts the normal distribution pathway of lipid from adipose tissues to the liver
resulting in inflammatory injury of hepatic cells. Also, propagation of NALD is triggered by
inflamed hepatic cells. NAFLD therapy is important for improving hepatic inflammation. Several
hepatoprotective mechanisms have been exerted by the bioactive agents in herbal medicines
resulting in disrupted progression of hepatic steatosis to steatohepatitis. The most common
complementary remedies for treating NAFLD include diet modification therapies and herbal
treatments. Different herbs comprising bioactive compounds such as curcumin, ginger
(gingerol), milk thistle (silymarin) as well as corn silk are being used in therapeutic medicine for
preventing metabolic diseases such as NAFLD, diabetes etc. Herbal medicines provide
important therapeutic agents that help in decreasing major biomarkers of NAFLD such as
aspartate aminotransferase (AST), alanine aminotransferase (ALT) and radiological steatosis.
Several Randomized Controlled Trails (RCTs) proved the effectiveness of herbal medicine in
treating NAFLD symptoms.

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THE EFFECTS OF STRESS ON EATING BEHAVIOURS

Mahnoor Zaib, Atif Liaqat, Adil Farooq, Samreen Ahsan

Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan

ABSTRACT

Stress has an impact on both food intake and food preferences. Regarding dietary changes
brought on by stress, people were divided into two groups: those who “increased intake”; and
those who “did not increase intake”. Fast food, snacks, and calorie-dense and very appetizing
meals will all be consumed more often under stress, and stress has also been linked to faster
binge eating. Changes in eating habits may be related to endocrine sensitivity and saccharide
metabolism. The prevalence of obesity may increase and the endocrine system may be altered
as a result of chronic stress, which is measured by hair cortisol levels. The main problem with
stress is that folks who experience it don’t get the nutrient-dense foods they require despite
needing extra nutrition. Unhealthy eating habits are a result of stress. People under stress do
not have time for a healthy diet. The body starts to want foods that are heavy in sugar and fat
when under stress. Following its impact on a person’s eating habits, stress will now have an
impact on that persons decision to avoid physical activity. Someone who is under stress tends
to skip meals. Various nutrients, including complex carbohydrates, omega-3 fatty acids,
tryptophan and theanine, as well as vitamins C and B and foods that are known to reduce stress,
such as oranges, spinach, blueberries, fish, and bananas, all play important roles in the
management of stress been mentioned.

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HONEY: A TRADITIONAL MEDICINE WITH ADVANCE HEALTH BENEFIT

Mudasir Ali1*, Rai Muhammad Amir1, Asif Ahmad1, Abdus Samee1, Muhammad Suhail
Ibrahim1 and Arsalan Ali2

1Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi.

2Department of Horticulture, PMAS Arid Agriculture University Rawalpindi, Punjab Pakistan

ABSTRACT

Honey, which is concentrated flower nectar made by honeybees, has long been believed to
provide health advantages, and there is mounting scientific evidence to back this up. Honey is
made in Pakistan from the nectar of numerous flower species and is thought to have special
medicinal benefits. According to studies, honey can enhance intestinal health by encouraging
the growth of helpful bacteria and suppressing dangerous germs. Additionally, it has
antibacterial and anti-inflammatory qualities that can aid in the healing of wounds, the
reduction of inflammation, and the relief of digestive issues. Additionally, protecting against
oxidative stress and cellular damage, raw honey's strong antioxidant content. The honey is
being used as home medicine for many diseases from ancient times. It has been demonstrated
that honey that hasn't been heat-treated or processed has higher quantities of vitamins,
minerals, and antioxidants than honey that has. Added sugars and preservatives in processed
honey, on the other hand, may have detrimental impacts on health. As a result of its high
concentration of vitamins, minerals, and antioxidants, honey produced in Pakistan has been
proven to provide substantial health advantages. To make sure that the health advantages are
not diminished by the presence of pollutants or adulterants, it is advised to select high-quality
honey from a reputable supplier.

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ARONIA BERRY AND ITS BIOACTIVE COMPOUNDS AS FUNCTIONAL FOOD IN PLUMMETING THE
RISK OF CHRONIC DISEASES

Smara Qaisar Alvi*, Umrah Zafar

Department of Food Science &Technology, MNS University of Agriculture, Multan, Pakistan.

ABSTRACT

Functional foods are gaining popularity around the world and have become a regular part of
people’s diets. The term functional foods; was coined in the 1980s by the Japanese Ministry of
Health and Welfare, which established a regulatory system for foods with potential health
benefits. In addition to its nutritional effect, a food may be considered functional; if it has a
beneficial impact on the intended functions in the human beings, with the goal of promoting
health and well-being and/or reducing chronic diseases. Food contains trace amounts of
bioactive compounds, and their effects on human health are being studied. Epidemiological
evidence suggests that a high intake of natural functional foods rich in bioactive compounds,
such as specific vegetables and fruits is associated with a lower risk of chronic diseases such as
metabolic syndrome, obesity, type II diabetes, cardiovascular disease and cancer. Berries
contain a high concentration of phenolic compounds like flavanols, flavonols, anthocyanins,
pro- anthocyanidins, phenolic acids and ellagitannins. Berries, including blueberries,
blackberries and strawberries are among the best dietary sources of bioactive ingredients,
which may have synergistic as well as cumulative effects on promoting human health and
preventing chronic diseases such as type II diabetes, hypertension, obesity, non-alcoholic fatty
liver disease and dyslipidemia. Aronia, a type of berry, contains polyphenols that have anti-
inflammatory properties. Scientific evidence suggests that consuming aronia berries can alter
gut immune function thus improving the quality of life and reducing the risk of chronic diseases.

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CONSUMPTION OF NUTRITIOUS AND ORGANIC MEALS. AN ISSUE OF HEALTH AND WELLBEING

Areej Fatima1, Saira Tanweer 1, Muhammad Asif Khan1, Muhammad Farhan Jahangir
Chughtai2,Tariq Mehmood2 , Adnan Khaliq2 ,Saadia Zainab2

1 Department of Food Science and Technology, The Islamia University Bahawalpur.

2 Institute of Food Science and Technology, Khwaja Fareed University of Engineering and

Information Technology, Rahim Yar Khan

Correspondence: [email protected]

ABSTRACT

Both organic and functional food consumption is mostly driven by concerns about health. The
purpose of this study was to determine the degree to which eating organic and functional foods
is associated with a healthier lifestyle and a greater sense of well-being. Additionally, it was
interesting to see how social desirability affected the respondent’s response patterns. A sample
of 555 German consumers levels of cognitive-emotional and behavioral well-being and health
were assessed. The findings demonstrate that while health is an important factor in both the
consumption of functional food and organic food, the two types of consumption were
influenced by distinct conceptions of health: organic food consumption is influenced by an
overall holistic healthy lifestyle that includes a healthy diet and exercise, whereas the
consumption of functional food is characterized by small adjustments to the lifestyle that are
intended to improve health and psychological well-being. There was significant evidence of
overlap between the consumption of organic and functional foods. This study offers data that
makes it possible to more accurately characterize the intake of organic and functional foods in
terms of well-being and health.

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A GLANCE AT THE THERAPEUTIC POTENTIAL OF BASIL SEEDS

Zainab Riaz, Atif Liaqat, Rabia Iqbal, Syed Junaid ur Rahman Samreen Ahsan, Kanza Saeed
Khwaja Fareed University of Engineering & Information Technology Rahim Yar Khan

ABSTRACT

Basil seeds (Ocimum basilicum L.) are plant-based seeds widely found in the tropical regions of
Asia, Africa and South America. They expand into a gel-like structure after soaking in water.
Basil seeds contain dietary fibre, vitamin K, iron, protein, phytochemicals, phenolic compound,
orientin, vicentin, and other powerful antioxidants. They are traditionally believed to be used
as a therapeutic food to improve digestion, weight loss, regulate blood sugar, lower body
temperature, regulate blood pressure, relieve stress and lower cholesterol. Moreover, basil
seeds are very beneficial in the summer season preventing dehydration and lowering the body
temperature to avoid heatstroke. Weight loss experts recommend basil seeds to their clients
for a healthy weight loss journey. Basil seeds mainly contain polysaccharides in the outer layer
which can improve gut health and helps in the proper absorption of other nutrients in the body.
In South Asia (mainly Pakistan and India) basil seeds are widely used in drinks, ice desserts, and
simple water to avoid dehydration and gastric issues. Along with positive effects, basil seeds
have some negative effects. According to research, basil seeds can decrease the level of
estrogen in females which can lead to pregnancy complications so avoid basil seeds in
pregnancy. Basil seeds can lower the blood sugar level and blood pressure levels beyond the
normal levels if consumption is more than the normal recommendation. But their health
benefits cannot be denied if used in moderation.

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NUTRACEUTICAL AND FUNCTIONAL FOODS

Asma Imran
Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan

ABSTRACT

In relation to health promotion, disease risk reduction, and cost reduction in health care, the
significance of functional foods, nutraceuticals, and other natural health products is well
known. Whole foods like whole grains, the skins and by-products of food processing often serve
as concentrated sources of components that are good for health. The majority of the time,
processing has a negative impact on the bioactive components of nutraceuticals and functional
foods. As a result, health-conscious consumers benefit more from products with minimal
processing. High blood pressure is one of the main risk factors for stroke and coronary heart
disease (CHD), according to epidemiological studies. If systolic/diastolic blood pressure is above
140/90 mmHg, there is a strong correlation between blood pressure and the risk of
cardiovascular disease. Nutraceuticals and functional foods have received a lot of attention in
recent years as potential alternative treatments for hypertension. This is especially true for
prehypertensive patients, who have blood pressures that are slightly or moderately high but
not high enough to warrant the prescription of blood pressure-lowering medications. Recent
research on popular blood pressure-lowering nutraceuticals and functional foods, such as the
Dietary Approaches to Stop Hypertension (DASH) diet plan, L-arginine, chlorogenic acid,
fermented milk, garlic, onion, tea, soybean, ginger, hawthorn, and fish oil, is summarized here.

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NUTRITION EDUCATION FOR EARLY CHILDHOOD

Saadia Zainab1,2*, Muhammad Farhan Jahangir Chughtai1, Saira Tanweer3 and Tariq
Mehmood1
1 Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

2 College of Food Science and Technology, Henan University of Technology, Zhengzhou, China

3 Department of Food Science and Technology, Faculty of Agriculture and Environment,

Islamia University Bahawalpur, Bahawalpur, Pakistan.

ABSTRACT

In order for students to reach their full academic and physical potential, a well-balanced diet
can make a significant impact on their ability to perform well at school. The learning process of
healthy eating occurs through an active watching and doing process for young children.
Through the provision of positive food experiences, early childhood programs can assist
children in developing a sense of awareness and a sense of appropriate nutrition. This will lead
to a lifetime of healthy eating habits. The study of nutrition refers to how food is used for energy
and growth by the body. Further, nutrition is the study of how nutrients affect the human body
in order to maintain overall health and to protect it from chronic diseases through nutrient
absorption. Nutrition education in early childhood should focus on teaching children the
relationship between food and health. This will enable them to develop a healthy attitude and
knowledge about nutrition, food, and health. It should also include exposing children to various
food-related learning experiences in order to enable them to develop sound attitudes and
knowledge about food, nutrition, and health in the future. Providing nutrition education to
children is imperative in a number of ways, including being age-appropriate, positive, fun,
interactive, and engaging. As often as possible, nutrition education should be incorporated into
daily routines, such as mealtimes and transitions. Utilizing stories, play, art, movement, and
taste testing, centers can implement nutrition education.

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NEED AND RECENT TRENDS IN FOOD FORTIFICATION

Zainab Jabbar, Adil Farooq, Tariq Mehmood, Atif Liaqat

Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan

ABSTRACT

Food fortification is the process of adding micronutrients (vitamins and minerals) to food
products to enhance their nutritional value and address deficiencies in the population. This is
typically done in staple foods such as flour, rice, and oil, and can help to improve public health
by reducing the incidence of nutrient deficiencies and related health problems such as anemia,
blindness, and developmental delays. Food fortification programs are commonly implemented
by governments and public health organizations and can be an effective way to improve the
nutrition of populations, especially in developing countries where access to a varied and
nutritious diet is limited. Food fortification increases micronutrient supply to reduce nutritional
deficiencies in the population by taking advantage of existing delivery mechanisms for industry-
manufactured products. Population coverage depends on the food vehicle, but impact is
contingent on the additional micronutrient intake and the nutrient gap. The fortification level
is often limited by the criteria of safety, technological compatibility, and cost. Nevertheless,
knowledge of the dietary characteristics of the population is still necessary to select the
fortification condition with the highest effectiveness potential. Successful programs require
reliable food enforcement and monitoring systems; selecting efficacious products is not
enough.A multi-disciplinary approach is essential for successful fortification, with active
collaboration with all parties involved. Adequate monitoring of food fortification is essential
and should include both monitoring of critical control points in the production and distribution
of fortified foods and the strict monitoring of micronutrient status for target populations. From
a business perspective, fortification can also make for more marketable products. However,
blending nutrients is a science involving consideration of many factors. Good practice calls for
high quality nutritional blends that address these issues and gain consumer confidence in the
product and in the role that nutrition can play in improving health and fighting disease.

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IMMUNE BOOSTING EFFECTS OF PLANT BASED FUNCTIONAL FOODS

Atif Liaqat*, Muhammad Farhan Jahangir Chughtai, Rabia Iqbal, Muhammad Adil Farooq,
Adnan Khaliq, Tariq Mehmood, Ambreen Qadir
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

Correspondence: [email protected]

ABSTRACT

In the current scenario, people all over the world are facing similar problems related to aging
and consumption of energy-dense and unbalanced diets. The immune system is one of the most
complex biological systems in the body. It is a multifaceted and complex network of organs,
cells, proteins, and specialized chemicals that play an important role in protecting against
various pathogens (bacteria, viruses, fungi, etc.) and cancer cells. Immune system disorders
involved in the development of human diseases are caused by various factors. Therefore,
modulating factors that influence immune responses is a potentially effective strategy to
combat disease. Currently, several immune adjuvants are used in clinical settings to enhance
immune responses and host defense capabilities. However, synthetic drugs can have negative
side effects. Therefore, the search for natural products of plant origin has attracted
considerable research attention, as new leads have been shown for the development of potent
and safe immune enhancers. Therefore, the use of new agents to enhance the immune system
and host-specific defense is a promising approach. This comprehensive review provides an up-
to-date account of the use of bioactive compounds derived from functional plant foods as
natural immune enhancers as well as known and potential mechanisms. Active compounds
enhance immunity through multiple mechanisms, including effects on immune organs, cell-
mediated immunity, humoral immunity, non-specific immunity and signaling pathways related
to immunity. Enhancing the immune response in a natural way shows excellent prospects for
disease prevention and treatment and deserves further research and development using
modern scientific and technological approaches.

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ROLE OF ARTIFICIAL INTELLIGENCE IN ACHIEVING GLOBAL FOOD SECURITY: A PROMISING
TECHNOLOGY FOR FUTURE

Muhammad Ans*, Muhammad Farhan Jahangir Chughtai, Shaoib Fayyaz, Adil Farooq, Atif
Liaqat, Tariq Mehmood
Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan
ABSTRACT
Artificial Intelligence can be defined as it is a way of making machines like computer, a
computer-controlled robot system, or any software used by computer that perform same
functions, in the same way the humans performs. It is an advanced mechanism which can do a
lot of work in less time as compared to humans. Global Population increases day by day and
with it problems arise to finding new ways to produce more food to feed everyone. With
artificial intelligence we can optimize the entire chain food chain, from producers to consumers.
AI can scan the fields and use satellite to identify which crops are healthiest, helping farmers to
decide which crops to harvest. This information can then determine which crops to distribute
to which places. AI can also optimize the selection of seeds, helping farmers to choose seeds
that are best suited for the current conditions, like soil type and weather conditions. This can
significantly reduce the number of seeds needed, saving farmers money by cutting down on
waste. AI solutions can monitor and analyze the entire food production process, detecting
possible hazards and taking measures to minimize the risks. Robots are used to perform tasks
that humans find difficult or dangerous to perform, such as harvesting crops. This technology is
used in the best possible way to tackle complex problems and produce results that would be
much harder or even impossible to do manually.

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MODIFICATION IN WHEAT BREAD FORMULATION BY ADDING DEHYDRATED TOMATO
POWDER

Noshaba Fiaz*1, Ambreen Naz1, Umar Farooq1, Shabbir Ahmad1, M. Shahbaz1, Nazar Faried2,
Rimsha Umar1, Sumayah Abbas3
1 Department of Food Science and Technology, MNS-University of Agriculture, Multan
2 Department of Horticulture, MNS-University of Agriculture, Multan
3 Institute of food science and technology, University of Agriculture Faisalabad

ABSTRACT
Currently, in Asian countries consumption of fruits and vegetables is below recommended.
Bread is a staple and inexpensive food that is consumed by the majority of adults. It might be
utilized to enhance fruit and vegetable consumption, just like it has been used in the past to
supply nutrients and functional meals. Furthermore, bread provides an ideal matrix for
delivering functionality to the customer in a palatable form. Therefore, enriching bread with
tomatoes might be an effective strategy for their consumption. Recent trends in fruits and
vegetables emphasize reformulating processed foods to make them healthier for human
consumption. Consumer demand for healthier foods has recently triggered the development
of bread items including substances with functional qualities other than basic nutrients. This
study aims to investigate the effect of dehydrated tomato powder on the quality of bread.
Tomato-based bread was subjected to different nutritional composition, antioxidant profiling,
and sensory attributes by following a 9-point hedonic scale. The resultant data expressed from
the present study indicate that the bread prepared from tomato powder had a greater volume,
a softer texture, better sensory qualities, and a longer shelf life. Powder prepared from
tomatoes provides a high amount of pectin, cellulose, and protein. It also enhances antioxidant
activity and the lysine level of bread while reducing lipid oxidation so, it is used to modulate the
rheological properties of food. Hence, the addition of tomato powder to bread might have both
industrial and public health benefits.

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FORTIFICATION OF CALCIUM IN FRUIT BLEND

Obaid Ul Hassan, Asad Mahmood Gohar, Asma Saleem*, Bushra Farooq, Ume Raqia, Kamran
Ashraf,Mubashra Niaz, Malik Muhammad Jahanzaib Awan, Hamza Irshad, Kinza Asghar

Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus

Correspondence: [email protected]

ABSTRACT

Fruit Blend fortification is one of the most important processes for improvement of the
nutrient’s quality and quantity in fruit blend. It can be a very costeffective public health
intervention. Mango is a perishable item, while Phalsa (Grewia Siatica L.) is a tropical South
Asian berry fruit that is underappreciated. Fruit juice blend is a type of ready to drink product
produced with one fruit juice or more pulp of fruits with addition of water, sugar preservatives.
These are also renowned for their therapeutic effects, such as improving bone density, digestive
health, heart health, increasing absorption of folate and calcium, controlling blood sugar, and
electrolyte balance in the body. The limited shelf life and post-harvest losses of these fruits are
a major barrier in their supply. Calcium carbonate has a lot of elemental calcium. Among all of
its inorganic chemical constituents, it has the highest bioavailability and is the least expensive
source of calcium. As a result, some scientists employ this as a fortified agent. Cholecalciferol
(Vitamin D) aids in the absorption of calcium in the body. 3 To manufacture a safe and healthful
juice, critical decisions on the sort of calcium fortified fruit juice mix product, its colour,
composition, and juice physical appearances, among other aspects, are required. Therefore,
this review serves as a source for development of calcium and vitamin D fortified fruit juice
blend. It elaborates earlier literatures involving value addition of calcium in fruit juice blend and
its effect to combat calcium deficiency. It also covers its feature of physiochemical, mineral,
anti-oxidant and sensory characteristics along with hurdles related to its storage study.

193
ICSFNS-2023-194
MICRONUTRIENT FORTIFICATION OF FOOD AND ITS IMPACT

Muhammad Usman 1*, Amna Sahar 2, Muhammad Haris 1, Syed Muhammad Abrar ul Haq 1,
Usman Mir Khan 1

1 Department of Food Science and Technology, The Islamia University Bahawalpur.

2 Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan
Correspondence: [email protected]

ABSTRACT

Gelatin is a protein that is obtained only from animal collagen. It is used in different food
industries as emulsifying, thickening, clearing, and foaming agent. Almost 90% of the total
gelatin comes from mammalian sources. Out of this 90%, gelatin from a porcine source
contributes the major portion, due to which it is not possible to meet the demand for Halal
gelatin in the market. The acceptability of gelatin is based upon the animal source through
which it is produced. Gelatin from porcine and bovine sources has limited acceptability due to
religious prohibitions. Gelatin that is obtained from Haram animals such as pigs, donkeys, or
dead animals is prohibited. So, there is a need to look for alternative Halal sources for gelatin
production. Recently, poultry and fish gelatin have gained importance as an alternative to
mammalian gelatin. Both these sources are acceptable by all the communities. Waste from
poultry and fish industries includes bones, skin, scales, and feet which are a rich source of
collagen. Both poultry and fish gelatin have huge potential to be used in replacement for
mammalian gelatin due to its nutritional profile and bloom strength. Fish and poultry gelatin
cannot only be used as a replacement for bovine and porcine gelatin, but it also increases the
value addition by utilizing poultry and fish waste and also helps in reducing pollution.

194
ICSFNS-2023-195
FORTIFICATION OF BLACK GRAM LENTIL AND RICE FLOUR IN TART SHELL

Khadija Naseer, Mahwash Aziz, Rabia Ramzan, Aysha Sameen, Nazia Khalid
Government College Women University, Faisalabad

Correspondence: [email protected]

ABSTRACT

As the demand for healthier food options continues to rise, food fortification has become a
popular strategy to improve the nutritional value of foods. The fortification of food involves
adding essential vitamins, minerals, and other nutrients to commonly consumed foods, making
them a more nutritious option. Research now focused on addition of black gram lentil and rice
flour to tart shells, and how this simple addition can provide numerous health benefits. Black
gram lentil, also known as urad dal, is a legume that is native to Pakistan and India. It is rich in
protein, fiber, and other essential nutrients, making it a nutritious addition to any diet. Rice
flour, on the other hand, is a fine powder made from ground rice, and is a staple in many
cuisines around the world. Rice flour is a gluten-free alternative to wheat flour and is a good
source of carbohydrates and other essential vitamins and minerals. When combined with tart
shells, the addition of black gram lentil and rice flour can provide numerous health benefits.
This is particularly important for those who follow a plant-based diet, as it can be difficult to
find enough protein in the diet. Rice flour is also a good source of carbohydrates, which are the
primary source of energy for our bodies. This can help to keep us feeling full and satisfied
throughout the day. In addition to these health benefits, fortifying tart shells with black gram
lentil and rice flour can also improve the taste and texture of the final product. The nutty flavor
of black gram lentil and the smooth texture of rice flour can add depth and complexity to the
flavor of the tart shell, making it a more enjoyable and satisfying experience. In conclusion, the
fortification of tart shells with black gram lentil and rice flour is a simple and effective way to
improve the nutritional value of this popular food. With its high protein and fiber content, and
its potential to improve the taste and texture of the final product, it is an excellent choice for
those looking to make healthier food choices.

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NANOLIPOSOME TECHNOLOGY: APPLICATION IN FOOD AND NUTRACEUTICAL INDUSTRIES

Muhammad Ans*, Adnan Khaliq, Shaoib Fayyaz, M. Adil Farooq, Atif Liaqat, Tariq Mehmood

Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan
ABSTRACT
Nano-lipsomes are small size vesicles or capsules composed of two layers of phospholipid and
within these layers aqueous layers. This technology can provide controlled release of various
bioactive compounds of food and nutraceuticals industry at the right place and the right time.
These microcapsules can be made from sugar, gums, proteins, lipids and synthetic polymers.
Many functional food products have been introduced in the world but these products contain
some ingredients which are decomposed by stomach digestion and not absorbed in the body
efficiently. For improving the absorption of such ingredients into the body we use the
microcapsules to reduce this intestinal absorption. We also use nanoliposome technology for
encapsulation of antioxidants, which possess many health effects, as well as retard the
oxidation of nutrients in foods. Various methods exist to release the ingredients from the
capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature,
irradiation or osmotic shock. In the food industry, the most common method is by solvent-
activated release. A wide variety of foods is encapsulated--flavoring agents, acids bases,
artificial sweeteners, colorants, and preservatives, leavening agents, antioxidants, agents with
undesirable flavors, odors and nutrients, among others. Applications for this technique have
increased in the food industry since the encapsulated materials can be protected from
moisture, heat or other extreme conditions, thus enhancing their stability and maintaining
viability.

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MODERNIZATION, INDUSTRIALIZATION AND FOOD WASTE UTILIZATION

Shumaila Zafar, Mahwash Aziz, Rabia Ramzan, Rizwana Batool, Nazia Khalid, Aysha Sameen

Government College Women University, Faisalabad

Correspondence: [email protected]

ABSTRACT

Food waste is generated from residential, commercial, institutional, and industrial sources, and
is conventionally disposed of in landfills. Globally, approximately one-third of food produced
for human consumption is lost or discarded, contributing loss of 1.3 billion tons annually.
Factors contributing to food waste from the food manufacturer to the consumer level are
numerous. The characterization and reutilization of agricultural and food waste is an important
strategy to ensure the sustainable development of the agricultural and food industries. As a
result, the environmental impact of these industries can be reduced, thus contributing to the
fight against environmental problems, mainly those related to the potential mitigation of
climatic change. Modernization and industrialization have undoubtedly revolutionized the food
and agro-industrial sector, leading to a drastic increase in their productivity and marketing,
thereby accelerating the amount of agro-industrial food waste generated. Waste from food
industries has great potential as primary or secondary feedstocks for biopolymer production by
extraction or fermentation with pre-treatment or without pretreatment by solid-state
fermentation to obtain fermentable sugars. Food wastage can be effectively managed through
proper storage, purchasing what is needed, and giving excess to those in need. The most
effective means of managing food waste is through effective sorting at source and recycling for
industrial processes for the production of value-added products, thereby reducing the options
of incineration and landfilling. Food waste has a great recycling perspective due to its high
biodegradability and water content, making it an ideal substrate for producing biofuels and
other industrially important chemicals, including pigments, enzymes, organic acids, and
essential oils. Moreover, it also highlights novel technologies like supercritical fluid extraction,
ultra-sonication, pressurized liquid extraction, and microwave-assisted extractions that are
employed in food waste management to increase the efficiency of value-added product
recovery in an economically viable manner.

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HEALTH BENEFITS OF LEGUME SPROUTING FOR DEVELOPMENT OF FUNCTIONAL FOOD
PRODUCTS

Mahwash Aziz, Arjumand Shahzad, Rabia Ramzan, Nazia Khalid, Rizwana Batool, Aysha Sameen
Government College Women University, Faisalabad
Correspondence: [email protected]
ABSTRACT

Relation between food and health has an increasing impact on healthy food choices, due to the
popularity of the concept of functional food. Practice of using nutrition knowledge at food
product level is to improve consumer health forms the general concept of functional foods.
Cooking and sprouting of legumes greatly alters the properties of some nutrients. Sprouting,
the germinating of seeds for consumption is widely adopted method. There has been growing
interest in sprouted products in recent years due to a high demand for more natural and healthy
foods. Several enzymes such as proteinases are activated during this process. This leads to the
release of amino acids and peptides in synthesis of new proteins. After sprouting there is an
increase in crude protein level in cowpea from 8 to 11%. Sprouting increases, the total mineral
content in cowpea. Sprouting is also known to increase the phenolics and flavonoids in a natural
way. Total phenolics and total flavonoids contents, antioxidant and antioxidant enzyme
activities differed based on the length of germination. Phytate is the primary storage form of
phosphorus in plants. It is long recognized to affect human health as it forms insoluble
complexes with minerals such as iron and zinc in cereals and legumes, thereby preventing their
absorption in the body. Sprouting activates the enzyme phytase, which degrades phytate,
thereby improving mineral bioaccessibilty and bioavailability. The extent of phytate reduction
varies depending on the sprouting conditions, cereal/legume species, cultivar and native
phytase activity. Sprouting has been associated with increased iron, zinc and calcium
bioaccessibilty, but this appears to differ in cereals and legumes, which possibly is due to the
presence of other ‘antinutrients. These activated enzymes break down proteins into amino
acids, carbohydrates into simple sugars and lipids into fatty acids, thereby improving the
digestibility of grains. Furthermore, higher levels of vitamins, soluble dietary fibre, phenolic
compounds, antioxidant activity and degradation of antinutrients including phytate can result
in greater nutritional value and bioavailability of nutrients compared with non-sprouted grains.

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QUINOA AS A SUBSTITUTE CROP

Kinzul Iman *, Saadia Zainab, Muhammad Arbaz, Faiqa Afzal and Aliya Tariq

Institute of Food Science and Technology, Khawaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

ABSTRACT

Quinoa crop is grown for its seeds that are used as replacement of several dishes like rice, pasta,
flour and meat overall it is used as substitute of foods. Quinoa is super food because it is rich in
protein, gluten free, highly antioxidant and good source of essential minerals. The saponins
(cardiac glycosides) that are found on the outside of the seeds, must be treated before eating,
typically by mechanically removing the pericarp or by soaking in water. The medications created
from those waste saponins are synthetic steroids, can then be employed in soaps, detergents,
cosmetics, and fire extinguishers. It can be grown on high altitude and pesticides are not
required for farming. Due to its high quantities of bitter saponins, quinoa has a variety of
industrial uses. Quinoa was introduced in Pakistan for the first time in 2009, it is still considered
to be a new crop in this country. In 2019, first quinoa variety was registered and it cultivation
started on larger scale. Due to its halophytic behavior, it can be grown in Faisalabad. In order
to increase the productivity of quinoa in Pakistan, it is necessary to acquire more diverse
germplasm and to develop a breeding program supporting the development of new genotypes
with a higher productivity and improved characteristics for the Pakistani market. In order to
achieve these objectives, it is imperative that policymakers, researchers, farmers associations,
and the private sector must work together to create an environment that enables quinoa
cultivation and promotion.

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HEALTHY FOOD FOR HEALTHY WEIGHT

Saadia Zainab 1,2*, Adnan Khaliq1, Muhammad Farhan Jahangir Chughtai1, Saira Tanweer3,
Tariq Mehmood1, Samreen Ahsan1, Muhammad Faisal Javaid1

1 Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan

2 College of Food Science and Technology, Henan University of Technology, Zhengzhou, China

3Department of Food Science and Technology, Islamia University Bahawalpur, Bahawalpur,

Pakistan

ABSTRACT

The problem of excessive weight gain is considered to be an alarming issue in many countries
all over the world. When it comes to maintaining a healthy diet that helps manage weight, it is
essential to include a variety of healthy foods in the diet. The addition of various colors to the
plate can result in consuming colorful commodities. Vitamins, fiber, and minerals vastly exist in
dark, leafy green vegetables, tomatoes, and oranges as well as in herbs, which contain a variety
of nutrients. When making stews or omelets, a quick and convenient way of enhancing the
flavor and nutrition of the dish is to add frozen peppers, broccoli, or onions. The Dietary
Guidelines for Americans 2020–2025 recommend the following eating plan for a healthy
lifestyle:
▪ It is recommended that you eat a wide variety of fruits, vegetables, cereals and milk
products having low fat or fat free
▪ As well as aquatic food, domestic fowl, legumes (grains, peas, lima beans, chickpeas
etc.), and fish, there are many other protein-rich foods available as well.
▪ Low in added sugars, sodium, saturated fats, trans fats, and cholesterol, making it a
healthy choice.
▪ It is imperative to stay within the daily calorie requirements of your body
In the USDA’s MyPlate Plan, you can see what to eat from each of the different food groups.
You can also remain within your recommended calorie allowance, while still eating from the
food groups you choose.

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GARLIC: A MAGIC POTION

Aliya Tariq, Kinzul Eeman, Faiqa Afzal, Ayesha Tahir, Harram Iman
Khwaja Fareed University of Engineering and Information Technology, KFUEIT

ABSTRACT

Garlic is also known as Allium Sativum. For over 5000 years garlic has been used as both a food
flavoring and traditional medicine. It contains around 33 sulfur compounds such as allicin,
allylpropyl disulfide, sallylcysteine, and many others. Allicin is the principal bioactive compound
that is found in garlic. Consuming garlic significantly lowers blood pressure, maintains
cholesterol levels, and increases fibrinolytic activity. It contains vitamin B6 and magnesium that
can help to improve brain performance. It contains antioxidants like allylsulfide derivatives that
reduce the risk of cancer. The anti-microbial activity of garlic is due to the allicin present in it.
Hence, it is effective against gram-positive, gram-negative, and acid-fast bacteria. Garlic
extracts have been shown to reduce oxygen uptake, inhibit protein and lipid synthesis and
damage the membranes of viruses such as Aspergillus and Candida. Moreover, it can be used
as a topical medicine for skin conditions like psoriasis, wound healing, cutaneous corn, and skin
aging. So, to sum up, garlic is a safe and non-toxic food with therapeutic effects due to its high
concentration of sulfur compounds.

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OPTIMIZING THE FEEDING OF BLACK SOLDIER FLY LARVAE: A COMPARISON OF LOCAL FOOD
MATERIALS OF RAHIM YAR KHAN, PUNJAB, PAKISTAN.

Muhammad Adnan Bodlah1*, Azhar Habib1, Saad Bin Azhar1

1Insect Food Waste Management Lab, Department of Agriculture Engineering, Khwaja Fareed
University of engineering and information technology, Rahim Yar khan, 64200, Pakistan.
Correspondence: [email protected]
ABSTRACT

The black soldier fly, Hermetia illucens, is a species widely distributed in tropical and warm
temperate regions. This species is characterized by possessing only two wings and lacking a
stinger. In this study, the larvae of the black soldier fly were obtained from the eggs of adult
flies reared in a cage under laboratory conditions. The eggs were placed in the cage with apple
pieces and honey solution for newly born adults. Five different local food materials, including
tomato, rice husk, cucumber, chapati, and bakery products, were used to assess the larvae's
feeding preferences. The results showed that cucumber had the highest feeding and growth
rate, followed by tomato. The next preferred foods, in descending order, were flour products,
bakery products, chapati, and rice husk.

202
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BENEFITS OF FOOD FORTIFICATION IN TERMS OF HEALTH AND ECONOMY

Mubashra Niaz, Kinza Asghar, Wirda Nazeer, Mehek Ali, Maryam Hassan, Mehwish Hussain,
AsadMahmood Gohar*, M. Shehzad, Hamza Irshad, Malik Jahazaib Awan

1Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus.

Correspondence: [email protected]

ABSTRACT

Micronutrient deficits are a clear and pressing concern for world health. Deficits in the quality
of life for the nation citizens also have clear negative consequences on social and
developmental outcomes. The reduction of micronutrient deficiencies, which emphasis the
major health advantages for individuals, is required by effective policies and focused nutrition
intervention programmes, which in turn affect local economy. The burden of malnutrition and
micronutrient deficiencies, which is evident in both wealthy and underdeveloped civilizations,
is a strong worldwide health challenge. According to World Health Organization (WHO)
estimate, more than 2 billion people are deficient in essential vitamins and minerals, chiefly in
vitamin A, iodine, iron and zinc. Pregnant and lactating women and young children are most
susceptible to mentioned deficiencies. Since the WHO estimates that 1.62 billion individuals
globally are anaemic, iron deficiency is the most widespread and significant dietary deficit.
Preschoolers (47%) and expectant mothers (42%) both have anemia that was both evident and
apparent to have emerged. Due to the numerous biological activities of iron, such as poor
pregnancy outcomes, poor motor and cerebral development in children, and lower job
productivity in adults, mild iron shortage can have negative consequences. This might adversely
affect people general quality of life, which would also hurt the local economy. A transparent,
private, and economical way to help prevent micronutrient deficiencies in a diverse population
is food fortification. In children, adolescents, and women of childbearing age, blood
micronutrient concentrations significantly increased as a result of dietary fortification,
according to a comprehensive study. An analysis of the effects of milk and cereals fortified with
micronutrients revealed that iron multi-micronutrient fortification decreased the incidence of
anemia in children and babies by 57% compared to non-fortified meals.

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APPLICATIONS OF ENZYMES IN FOOD, NUTRITION AND HEALTH

Enzyme Biotechnology Laboratory, Department of Biochemistry, University of Agriculture, Faisalabad.

Muhammad Anjum Zia

Correspondence: [email protected]
ABSTRACT
There are more than 2000 enzymes naturally present in biological systems including human,
animals, plants and microorganisms. With increasing demand of industry and community,
enzymes are being produced and modified from various microbes. Especially in food
industries, enzymes have numerous applications and these are directly related to health and
nutrition. Enzymes like amylases, pectinases, renin etc. are chief producers of dairy products
like yoghurt, cheese, ice cream, candies, chocolates and used in juices, jellies, baking, brewing
industries etc. There are many enzymes including amylases, cellulases, proteases, peptidases,
lipases, xylanases, pectinases etc. have a significant role in food/feed industries for
plant/animal/poultry/fish and human nutrition. Bromelain, papain, ficin, amylase etc. are
important as digestive enzymes where as peroxidase, glucose oxidase, uricase, cholesterol
oxidase, creatine kinase and many others have diagnostic value for human health. There are
many enzymes including streptokinase, asparaginase, urokinase, and many more being used
for the treatment of diseases like heart failure and cancer. Currently are being used in the
production of alternate energy and fuels like bioethanol, propanol, butanol, biodiesel and
biogas. Biofertilizers, biopesticides, bioremediation etc. also involve application of various
enzymes. To meet the demands of industry, these enzymes are being developed for
enhanced-production and modified for specific targets like introduction various characters.
Enzyme engineering is another favourite approach to develop the enzymes having specified
characters that enable food industries

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OPTIMIZING THE FEEDING OF BLACK SOLDIER FLY LARVAE: A COMPARISON OF LOCAL FOOD
MATERIALS OF RAHIM YAR KHAN, PUNJAB, PAKISTAN.

Muhammad Adnan Bodlah1*, Azhar Habib1, Saad Bin Azhar1

1Insect Food Waste Management Lab, Department of Agriculture Engineering,
Khwaja Fareed University of engineering and information technology, Rahim Yar khan.
Correspondence: [email protected]
ABSTRACT

The black soldier fly, Hermetia illucens, is a species widely distributed in tropical and warm
temperate regions. This species is characterized by possessing only two wings and lacking a
stinger. In this study, the larvae of the black soldier fly were obtained from the eggs of adult
flies reared in a cage under laboratory conditions. The eggs were placed in the cage with apple
pieces and honey solution for newly born adults. Five different local food materials, including
tomato, rice husk, cucumber, chapati, and bakery products, were used to assess the larvae's
feeding preferences. The results showed that cucumber had the highest feeding and growth
rate, followed by tomato. The next preferred foods, in descending order, were flour products,
bakery products, chapati, and rice husk.

205
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ASSESSMENT OF ANTIBIOTICS RESISTANCE AGAINST FOOD BORNE PATHOGENS IN

POULTRY MEAT

Institute of Food Science and Technology, Khwaja Fareed University of engineering and information
technology, Rahim Yar khan

Muhammad Faisal Javaid

ABSTRACT

Antibiotics are substance that either kill bacteria or prevent their development and
multiplication. Modern medicine has been impacted by antibiotics. They are necessary for
facilitating critical therapies and for treating infection. The detection of antibiotics has saved
numerous lives as they have been used to cure microbial infections. However, through
mutation and horizontal gene transfer, bacteria can quickly become resistant to drugs.
Antimicrobial resistance (AMR) poses a challenge to the health of the populace. Food producing
animals (FPA) are major reservoirs for food-borne pathogens, which may be resistant to
critically needed antimicrobials in human and veterinary medicine. Multidrug resistant and
infectious strains could be responsible for severe infections. The development of strains which
are both dangerous and resistant may be caused by the potential for both resistant and
virulence features to be obtained through horizontal gene transfer.

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NUTRACEUTICALS AND FUNCTIONAL FOODS: A SUSTAINABLE APPROACH TO FOOD

AND NUTRITION

Mehrose-n-Nisa Sarwar
National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000,
Pakistan
Correspondence: [email protected]
ABSTRACT

Stephen DeFelice, founder and chairman of the Institute for Innovation in Medicine, developed
the term "nutraceutical," which is used to describe a food or component of a food that has
health or medical advantages, such as the treatment and prevention of illness. Although the
name "functional food" sounds more generic, the background of nutraceuticals/functional
foods may be traced back to the late 1960s, for example, with the discovery that
polyunsaturated fatty acids might reduce blood cholesterol levels. Nutraceuticals and
functional foods are therapeutic foods that contribute to overall health maintenance, improved
immunity, and the prevention and treatment of particular diseases. Therefore, one of the
pieces missing from an individual's health benefit can be seen in the field of nutraceuticals and
functional foods. Probiotics are consumed in order to benefit the liver, brain, vagina, and/or
blood stream, as well as the gastrointestinal tract. Antioxidants are crucial in the treatment of
practically all illnesses because oxidative stress plays a significant role in the majority of chronic
illnesses. The ageing process accelerates oxidative stress, as does a diet deficient in
antioxidants. Due to their antioxidant effects, flavonoids have anti-cancerous capabilities. A
futuristic "Physician's Desk Reference" would include details on individual genetic patterns to
be paired with particular dietary therapies as "Smart Nutraceuticals and functional foods"
advance. Hence, Functional foods and nutraceuticals offer a chance to enhance human health,
lower healthcare expenses, and promote economic growth in rural areas.

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ICSFNS-2023-208
AN IMPORTANT ALKALOID PLANT: CHARACTERISTIC AND USES OF WITHANIA SOMNIFERA

Muhammad Usman Khalid*, Muhammad Tauseef Sultan, Iqra Baig, Ariba Zulifqar,
Hira Sohail
Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, Pakistan.

Correspondence: [email protected]
ABSTRACT
Alkaloids are one of the most important secondary metabolites of plants used as medicine.
Secondary metabolites are not part of production but work against many diseases in human
body. Although the presence of alkaloids is found in almost all plants, not every plant is rich in
alkaloids. Withania somnifera, a plant rich in alkaloids, is naturally distributed in Pakistan and
India. This plant has an important place in Ayurvedic medicine, just like Panax ginseng in
Chinese medicine. Its roots have bitter- sweet taste and have tissue and vasoconstricting
properties. Withania somnifera is safe for consumption with the range of 400mg to 600mg per
body weight. It contains about 4.5% alkaloid in its content. Most of alkaloids are present in
Withania somnifera are withanmine, somniferin, pseudowithamine somnine, somniferinin,
withamin, and withanamin. The roots, seeds, leaves and fruits of the plant are used as
antipyretic, antipyretic, sedative, anesthetic and diuretic. It has soothing, rejuvenating and
aphrodisiac effects on the reproductive and nervous systems. Medicinal oil, paste and powder
are obtained to be used as medicine by drying from its roots. Withania somnifera has anti-
inflammatory, anti-oxidative, antimicrobial, anti-anxiety, aphrodisiac, immunomodulation,
anti-diabetic, anti-ulcer, positive against anticancer, central nervous system depressant and
hepatoprotective activities effects have also been reported. It is also used to treat some
neurological disorders such as Parkinson and Alzheimer.

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ICSFNS-2023-209
UTILIZATION OF SESAME PROTEIN ISOLATES TO IMPROVE THE NUTRITIONAL QUALITY OF
BAKERY PRODUCTS

Muhammad Sibt-e-Abbas, Umar Farooq, Shabbir Ahmad, Muhammad Shahbaz and

Muhammad Usman

Department of Food Science & Technology, MNS-University of Agriculture Multan, Pakistan

ABSTRACT
The wheel of industrialization that spun throughout the last century resulted in urbanization
along with modifications in lifestyles and dietary habits. In spite of these modifications the
communities living in developing countries all over the world are facing severe health problems
related to their diet due to population growth and lack of agricultural development &
productivity which results in a limited supply of good quality protein for the average person.
Therefore, to curtail this deficiency of nutrients especially proteins, inexpensive and readily
available non-conventional sources like oilseeds should be utilized. In present study, three
different oilseeds i.e. sesame, flaxseed and canola were initially subjected to proximate and
mineral composition. Afterwards, defatted oilseed meals were used to prepare protein isolates
through isoelectric precipitation method. The resultant protein isolates were examined for
protein content, recovery and yield. Moreover, functional properties of protein isolates were
also determined. Efforts were made to enhance protein content of muffins using
nonconventional protein sources. In this context, wheat flour was enriched with varying levels
(5, 10, 15, 20 and25%) of sesame protein isolates (SPI). Flour blends were used to prepare
protein enriched muffins that were further evaluated for chemical composition, gross energy,
color & textural analysis, and sensorial appraisal. The results were quite conclusive that
nutritional quality of the muffins was improved with addition of SPI. Conclusively, owing to high
nutritive value and balanced nutritional profile, the use of sesame protein isolates can be handy
tool to improve the nutritional quality of wheat based bakery products. These protein enriched
products i.e. muffins can also help to fulfill the nutritional requirements of masses especially in
developing countries.

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ICSFNS-2023-210
RECYCLING OF FOOD WASTE INTO VALUE-ADDED PRODUCTS

Ayesha Asif*, Imran Pasha, Farah Ahmad, Sadia Ansar, Anila Faiz, Husnain Rasheed, Zillehuma

National institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Correspondence: [email protected]

ABSTRACT

Food waste can be defined as biodegradable or organic material that is lost or discarded during
the harvesting, preparation or processing of any food. Food waste has become a critical and
major problem all over the world due to the exponential increase in the global population.
About one-third of food is wasted or discarded annually around the globe, resulting in serious
environmental concerns such as land, air and water pollution. The important sources of food
waste mainly include industrial food processing waste, post-harvest processing, household
food preparations, excessive purchasing and improper handling of food. Both food
manufacturers and consumers are the largest contributors to generating a vast amount of food
waste. The concern in disposal issues of food waste has led to the pathway of recycling it into
value-added products. As food waste comprises mainly organic or biodegradable material,
therefore dumping in the ground and burning of food waste may result in the release of health
hazardous gases which in turn can cause serious health problems in humans as well as animals.
At present, various methods of treatment can be employed to reduce the amount of food
wastage such as the use of microbes in anaerobic digestion. This biological method to reduce
food waste can prove beneficial for society in terms of providing value-added products, a
pollution-free environment, and generation of biofuels, biogas, bioenergy, biofertilizers,
bioplastics and many important biochemicals as well as bioactive compounds. The generation
of sustainable bioenergy through anaerobic digestion of organic waste is an eco-friendly and
economically feasible method of food waste management.

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POTENTIAL OF PSEUDOCEREALS USES AS FUNCTIONAL BEVERAGES THROUGH LAB
FERMENTATION

Amna Bibi *, Imran Pasha, Farah Ahmad, Muhammad Subtain, Areeba Rana, Ali Raza.
National Institute of Food Science and Technology, University of Agriculture, Faisalabad,
38000, Pakistan
Correspondence: [email protected]
ABSTRACT
The food industry always welcomes emerging and innovative trends in terms of minimal
processed and clean label food products to promote a healthy food design. Recently there is a
boom of probiotic-based functional and nutraceutical beverages. Various fermented plant-
based beverages have been developed to satisfy consumers’ needs. Nowadays food industries
show tremendous interests in developing healthier and innovative food products by utilizing
the potential of probiotics, prebiotics and symbiotics. Quinoa and amaranth-pseudo cereal
have the potential to meet the needs of the current era in sense of high fiber and protein
content as well as containing all essential amino acids. There is a demand to develop an instant
mix of plant-based functional beverages with reduced phytate content which contain all viable
probiotic bacteria with an appealing sensory profile. Optimal fermentation of pseudo-cereals
by lactic acid bacteria (LAB) or roasting can effectively be used for the preparation of instant-
mix fruity beverages. Although, pseudo-cereals have many health benefits, they also contain
some anti-nutritional factors including phytates, tannins and polyphenols etc. which chelates
minerals resulting in less availability to body. Processing techniques like fermentation, roasting,
cooking, and soaking can be used to reduce anti-nutritional properties and enhance
organoleptic properties, nutritive value, and safety of food products. Pseudo cereals fermented
with LAB and other pre-processing techniques not only enhance the nutritional profile but also
reduce the phytate content to promote minerals absorption. These functional beverages in a
real sense provide promising effects on human health such as anti-inflammatory activity,
antioxidant profile, immunomodulatory role, and reduction in serum cholesterol and glycemia.
These instant mix beverages are healthy and convenient beverages showing an outclass
potential in the context of future functional foods.

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GROWING SUSTAINABLE SOLUTIONS: THE RISE OF BIODEGRADABLE PACKAGING FROM FOOD
WASTE

Sadia Ansar*, Saeed Ahmad, Imran Pasha, Farah Ahmad, Muhammad Subtain, Rabiya Zulfiqar,
Namrah Abid, Kamran Arshad, Kainat Fatima

National Institute of Food Science and Technology, University of Agriculture, Faisalabad,

Pakistan

Correspondence: [email protected]

Biodegradable packaging films made from food waste are an important area of research and
innovation in the field of sustainable packaging. This type of packaging has the potential to
reduce the environmental impact of the packaging industry by providing an eco-friendly
alternative to traditional non-biodegradable materials. The production of biodegradable
packaging films from food waste involves several steps, including identifying suitable waste
materials, developing new processing techniques, and testing the performance of the resulting
packaging films. In recent years, there has been increasing interest in the use of agricultural
waste and food waste as raw materials to produce biodegradable packaging films. Materials
such as potato starch, corn-starch, and cellulose from agricultural and food waste have been
identified as promising options. The development of new processing techniques is also
important to ensure that the materials can be efficiently and effectively converted into usable
packaging films. Testing the performance of the resulting packaging films is another key aspect
of the development process. Biodegradable packaging films must be able to provide the
necessary strength and durability for their intended use while also being able to degrade safely
and quickly in a range of environmental conditions. The performance of these films can also be
compared to traditional non-biodegradable options to ensure that they are effective
alternatives. The development of biodegradable packaging films from food waste is an
important step towards creating a more sustainable and environmentally friendly packaging
industry. As the demand for sustainable packaging continues to grow, the development of new
materials and techniques for creating biodegradable packaging will continue to be an area of
active research and innovation.

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