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Gupta, Kritika
- Bisphenols as Human Health Hazard: A Systematic Review on Potent Sources, Route of Exposure, Harmful Effects and Safe Alternatives
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1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana – 141004, Punjab, IN
2 Department of Food, Technology and Nutrition, Lovely Professional University, Phagwara –144411, Punjab, IN
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana – 141004, Punjab, IN
2 Department of Food, Technology and Nutrition, Lovely Professional University, Phagwara –144411, Punjab, IN
Source
Toxicology International (Formerly Indian Journal of Toxicology), Vol 25, No 1 (2018), Pagination: 78-92Abstract
Bisphenols (BPs), as components of polycarbonates and laquer-coatings, are used for day to day household purposes, and frequent exposure has potential negative effects on each organ of the body, mostly evident by genetic changes and mitochondrial dysfunction. Children are at high risk due to higher accumulation per kg body weight which explicit toxic effect. Present strategies are to downsize exposure by replacing polycarbonates with wood, glass, stainless steel or green substitutes like bisguaiacol-F, soy protein isolate etc. At present, biodegradation by bacteria and fungus would be a great help to fight environmental bisphenols. It is necessary to come up with strong and functionally equivalent alternative to bisphenols which can safeguard future generations from further harmful effects.Keywords
Bisphenols, Bisphenol A, Bisphenol B, Bisphenol S, Bisphenol Toxicity.
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Authors
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1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141 004, IN
2 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141 004, IN
2 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
Source
Current Science, Vol 120, No 2 (2021), Pagination: 406-413Abstract
In the present study, finger millet (Eleusine coracana) grains of variety VL Mandua-315 were soaked overnight and germinated (25° ± 2°C) for varying time intervals ranging from 12 to 96 h. Samples were drawn at every 12 h interval, dried at 50° ± 2°C, deculmed, powdered and analysed for physicochemical composition, functional properties and mineral content. A significant increase (P ≤ 0.05) in sugars, crude fibre, ascorbic acid, antioxidant activity and water solubility index and decrease (P ≤ 0.05) in starch, protein and ash was found with increase in germination time. Fat, total phenols and tannins reached their minimal value after 48 h of germination followed by a linear increase. Water absorption index, oil absorption index, foam capacity and foam stability decreased with soaking, followed by a linear increase up to 60 h of germination. Amongst all minerals tested, calcium showed a significant increase with increase in germination time. A clustered heat map was used to depict the effect of germination time on the overall properties of finger millet.Keywords
Clustered Heat Map, Finger Millet, Functional Foods, Germination, Physico-chemical Properties, Value Addition.Full Text
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