.Quercetin is acts as a building block for other flavonoids. Quercetin is commonly present as an aglycone in food. On hydrolysis with acid, quercitrin is converted to quercetin and rhamnose as shown in Fig. 2. chemical and Physical Properties of QuercetinQuercetin with its high molecular weight (302.24), AbstrActFlavonoids are natural antioxidants derived from plant pigments and commonly found in agricultural produce such as fruits, vegetables, and also in beverages like tea and wine. Quercetin is the most important flavonoid which belongs to the class of flavonol. Quercetin is a vital biologically active compound, which is present in many products, such as onion (Allium cepa), black tea (Camellia sinensis), Broccoli (Brassica oleracea var. italic), and also in red wine and green tea, It is widely used in medicine and pharmaceutics. In particular, it is used for cancer treatment; as it restrains the growth of cancer cells. Earlier some of computational investigations of this molecule were reported in literature, but they were made at low theory level. Quercetin provided many health promoting benefits, like cardiovascular properties, cancer reducing agent, Anti-inflammatory, asthma and many more. That is why the further investigation of this molecule is important. The main important of this review is to understanding of the structure of quercetin and corresponding biological properties of quercetin expressed in vitro studies, absorption is critical, but in vivo studies, better absorbed antioxidant were observed like vitamin C, further reported studies on effect of food processing, health benefits, storage effects, and evaluate its safety and dosage.

In the current fast revolving world, the consumption of processed food is increasing drastically. The population who depend on these processed foods are also cautious about the quality and safety of what they consume. This being the case, in order to satisfy the consumer it is the responsibility of the researcher and the manufacturer to check what happens to food on processing. Plant-derived foods such as fruits and vegetables are sensitive producers which are to be handled cautiously through each steps involved in processing, starting from harvest to storage, processing to package, transportation to distribution, till it reaches the consumer. During processing, the plant materials, which are made up of complex structural components such as lignin, cellulose, pectin, etc. undergo changes which has its effect on the quality attributes of the final product. Texture is an important quality parameter of all the sensory properties. The relation between the structure of the plant tissue and the texture of the final product is reviewed in this paper comprehensively.

Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

The study was envisioned to evaluate the decolorization of Reactive Blue 160 (RB160) dye by using indigenous microbes. Contaminated soil from textile dye industry was collected from Noyyal river basin, Tamil Nadu, India. Potential dye degrading bacterial strain was recognized as Bacillus firmus by 16SrRNA gene sequencing analysis. RB160 dye (500 μg/ml) was effectively degraded by B. firmus and toxicological analyses were performed with RB160 and their degraded product. Phytotoxicity revealed that degraded product of RB160 into non-toxic nature by B. firms. Toxicity assays were carried out on root cells of Allium cepa and human skin cell line (CRL 1474). Toxicity analysis of A. cepa and cell line signifies that dye exerts toxic cause on the root cells and IC50 values of RB160 showed toxic to human skin cell lines, while degradation products of the dye are moderately less in toxic. Zebrafish embryo toxicity also evaluated by RB160 and degraded product on phenotypic deformation, survival, hatching and heartbeat rate. However, RB160 with concentration of 500 μg/ml decrease in the survival, hatching, heartbeat rate and induced phenotypic alterations. In which, degraded products exhibited significant development in zebrafish embryos as compared to dye. Based on the studies effects of RB160 and capability of B. firmus can effectively degrade RB160, and their degraded products were harmless to the environments and aquatic system.

Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey protein as a source of new-generation functional ingredients in food industry.