Purpose -The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool. Design/methodology/approach -The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential. Findings -Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03-2.6%). The different parts of this plant contain monoterpenes, limpnene, a-pinene, g-terpinene, p-cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA-E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti-convulsant anti-diabetic activity, sedative hypnotic activity, anti-mutagenic, anti-microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value. Research limitations/implications -Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases, so there is urgent need to explore the role of these compounds. Originality/value -This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.

The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α S1 , α S2 , κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α S1 , α S2 , β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

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