Waqas N. Baba

United Arab Emirates University

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F.A. Masoodi

University of Kashmir

Sajid Maqsood

United Arab Emirates University

Mudasir Ahmad

Northwestern Polytechnical University

Adil Gani

University of Kashmir

Touseef Ahmed Wani

University of Kashmir

Priti Mudgil

United Arab Emirates University

Asir Gani

Shoolini University

F. A. Masoodi

University of Kashmir

Rafiya Bazaz

University of Kashmir

Raghad Abdelrahman

United Arab Emirates University

Cooperative Institutions

University of Kashmir

United Arab Emirates University

Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

Aligarh Muslim University

Hebei Agricultural University

Sher-i-Kashmir Institute of Medical Sciences

Chinese Academy of Agricultural Sciences

Indian Institute of Technology Roorkee

University of Tehran

Arak University

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Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates

Ultrasonics Sonochemistry (2021)

Waqas N. Baba Raghad Abdelrahman Sajid Maqsood

Ultrasonication, redox-pair generated free radical method and their combination (Ultrasonication/redox-pair method) was used for production of camel whey-quercetin conjugates. FTIR and SDS-PAGE confirmed successful production of whey-quercetin conjugates using ultrasonication and ultrasonication/redox-pair method. FTIR suggested existence of covalent (appearance of new peak at 3399 cm−1) and non-covalent linkages (shifting of peak at 3271 cm−1, 1655 cm−1 (amide I), 1534 cm−1 and 1422 cm−1 (Amide II)) in the whey-quercetin conjugates. Moreover, SDS-PAGE of conjugates produced by ultrasonication as well redox-pair method indicated shifting of protein bands slightly towards high molecular weight due to increase in the mass of proteins due to the binding of polyphenols. All conjugates showed improved techno-functional and bioactive properties in comparison to whey proteins. Conjugates produced through ultrasonication showed smaller particle size, improved solubility, emulsifying and foaming properties while conjugates produced through ultrasonication/redox-pair method depicted superior antioxidant properties in comparison to whey. Furthermore, conjugated samples showed higher inhibition of enzymatic markers involved in diabetes and obesity with highest potential recorded in conjugates produced using ultrasonication. Therefore, ultrasonication can be successfully used individually as well as in combination with redox-pair for production of whey-quercetin conjugates with enhanced bioactive and techno-functional properties.

Sonication

Amide

Conjugate

10.1016/j.ultsonch.2021.105784

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Citations (20)

Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)

Nutrafoods (2015)

Ulfat Rashid Adil Gani Asima Shah Mudasir Ahmad Waqas N. Baba

Roasting

Scavenging

Hydroxyl radical

10.1007/s13749-015-0054-5

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Citations (7)

New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction

Journal of Dairy Science (2021)

Waqas N. Baba Priti Mudgil Bincy Baby Ranjit Vijayan Chee‐Yuen Gan

Esterase

IC50

Docking (animal)

10.3168/jds.2020-19868

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Citations (42)

A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

Cogent Food & Agriculture (2015)

Nuzhat Rasool Waqas N. Baba Sabeera Muzzaffar F.A. Masoodi Mudasir Ahmad

The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson's correlation. Length–breadth (L/B) ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r) of 0.893 and −0.855, respectively, (p < 0.01). Protein content was found to be negatively correlated with ash (r = −0.489, p > 0.05). Solid loss in gruel was observed to have a negative correlation with L/B ratio (r = −0.432, p > 0.05), water uptake ratio (r = −0.742, p < 0.05), and cooking time (r = −0.678, p < 0.05). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (r = 0.768, p < 0.05). Among all the cultivars studied, K-448 variety has potential for consumers' preference and it could be used for breeding programs for the improvement of valuable grain quality traits.

Proximate

Negative correlation

10.1080/23311932.2015.1099175

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Citations (13)

Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources

LWT (2021)

Priti Mudgil Waqas N. Baba Meera Ahmed Khalfan Alneyadi Ali Ali Redha Sajid Maqsood

The study reports formulation, characterization and in-vitro digestion of novel camel milk-based infant formula (IF) in comparison to bovine and commercial IF. Camel milk IF was further fortified with camel casein or whey at different levels to study the effect of different protein supplementations. A simulated infant gastrointestinal digestion (SIGID) model was used to compare the digestibility of different IFs. Protein digestibility of various IFs were studied through degree of hydrolysis (DH), sodium dodecyl sulphate-polyacrylamide gel electrophoresis, and reverse-phase ultra-performance liquid chromatography (RP-UPLC). Upon SIGID, camel milk IF fortified with 10% whey showed the highest DH (3092.2 μg NH3 g−1) followed by camel milk IF (1308.16 μg NH3 g−1) indicating significant hydrolysis of the protein fraction. The fate of proteins and fats after SIGID was also studied using fluorescence microscopy that reflected homogenous breakdown of the proteins and lipid fractions. Furthermore, the effect of SIGID on bioactive properties was also analyzed via antioxidant (ABTS and DPPH radical scavenging activities) and anti-inflammatory activities. After SIGID, camel IF samples fortified with whey and casein proteins showed superior radical scavenging and anti-inflammatory activities. The study concludes that camel milk can be a potential alternative for the development of infant formula with additional health benefits.

Camel Milk

ABTS

Bovine milk

Digestion

Whey protein isolate

Lipid digestion

10.1016/j.lwt.2021.112813

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Citations (25)

Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

Cogent Food & Agriculture (2016)

Sabeera Muzzaffar Waqas N. Baba Nuzhat Nazir F. A. Masoodi Mohd Munaff Bhat

Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy. Pumpkin and its candy were analyzed for the physicochemical characteristics like moisture content, ash, total soluble solids (TSS), titrable acidity, total sugar, reducing sugar, and color. Beta-carotene and vitamin-C content of pumpkin and its candy were also studied. Antioxidant properties like 1, 1-Diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), reducing power, and lipid peroxidation of methanolic extracts of pumpkin and processed candy were evaluated. During storage, a significant increase in TSS while a non-significant increase in titrable acidity, reducing and total sugars was observed. Beta-carotene, vitamin C, color, and antioxidant properties (DPPH, FRAP, TPC, reducing power, and lipid peroxidation) also showed a non-significant decrease during storage at ambient temperature. Microbial load of pumpkin candy (1.74–3.2 log cfu/g) suggested that candies were safe for human consumption during storage. Hence, candy preparation from pumpkin could be an effective method for preservation of pumpkin and retention of its bioactive components.

Cucurbita moschata

Reducing sugar

Cucurbita

10.1080/23311932.2016.1163650

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Citations (51)

Production and Utilization of Non-Covalent Dairy-Based Proteins Complexed with Date Palm Leave Polyphenols for Improving Curcumin Stability

Waqas N. Baba Raghad Abdelrahman Sajid Maqsood

This study provides insights into the non-covalent complexation of date leaf polyphenolic extracts (DLPE) with bovine and camel dairy proteins and their utilization for enhancing the photo and thermal stability of curcumin loaded into nano-emulsion. UV-Vis and fluorescence spectroscopy showed marked variation among bovine and camel dairy-DLPE complexes. Dairy protein-DLPE complexation improved the radical scavenging activities compared to individual milk proteins. Caseins-DLPE complexes showed higher total phenolic content (TPC) than whey-DLPE complexes with camel casein (CC) showing higher values. The formation of protein-polyphenol complexes was also predicted using molecular docking that suggested van der Waals interaction as a dominant force binding camel dairy protein with DLPE. Further, curcumin-loaded nanoemulsions were fabricated using dairy proteins-DLPE complexes as emulsifier. The thermal stability of curcumin loaded in nanoemulsions was studied at different temperatures (55°C, 75°C and 95°C) for varying periods of time (0-6 hr) while photostability was studied by exposure to UV light for a period of 120 min. The results showed that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production. Camel casein-DLPE stabilized nanoemulsions imparted the highest thermal and photostability to curcumin while camel whey-DLPE showed the lowest retention of curcumin in nanoemulsions. In vitro digestion showed complexation of caseins with DLPE improved the bioaccesibility of curcumin. Moreover, curcumin bioaccesibility was higher for CC-DLPE (69.25%) compared to CC (49.83%) stabilized emulsions showed. Overall, CC-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin in GI tract efficiently.

10.2139/ssrn.4371953

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Citations (0)

Corrigendum to “An updated comprehensive review of camel milk: Composition, therapeutic properties, and industrial applications” [Food Biosci. 62 (2024) 105531]

Food Bioscience (2024)

Ayman Khaliq Akhilesh Kumar Mishra Anuj Niroula Waqas N. Baba Muhammad Nouman Shaukat

10.1016/j.fbio.2024.105633

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Some nutraceutical properties of fenugreek seeds and shoots ( Trigonella foenum-graecum L .) from the high Himalayan region

Food Bioscience (2018)

Waqas N. Baba Qazi Tabasum Sabeera Muzzaffar F.A. Masoodi Idrees Ahmed Wani