Pub Date : 2023-08-01DOI: 10.22271/tpi.2023.v12.i8si.22119
R. A. Rajah, S. Radhakrishnan, A. Balasubramanian, J. Balamurugan, R. Ravi, Cn Hariprasath, S. Krishnan, Navaneetha Krishnan
Teak is an extremely popular timber species regarded as a paragon among timber due to its natural durability, stability and other wood properties. The growth biometry of farm grown teak is a critical aspect of understanding and is crucial for optimizing the cultivation of this valuable hardwood tree under farm settings. The present investigation was carried out in 6 revenue blocks in four age classes under High Rainfall Agro climatic zone in Kanyakumari district of Tamil Nadu to determine the growth and correlate the age with growth biometry of farm grown teak. The boundary plantations of 15-20 years age class, has the maximum DBH (0.285 m), height (11.35 m) and volume (0.760 m 3 ). Positive correlation was observed between diameter at breast height (dbh) (k=0.985, p <0.05), total height (k=0.999, p <0.01), total volume (k=0.922, p <0.05) with the age of the plantations. High Rainfall zone is more suitable for cultivation of teak in farm land conditions owing to the favourable climatic conditions coupled with management practices followed in tree cultivation.
柚木是一种非常受欢迎的木材品种，由于其天然的耐用性，稳定性和其他木材特性，被视为木材中的典范。农场种植柚木的生长生物计量学是理解的一个关键方面，对于在农场环境下优化这种有价值的硬木树的培育至关重要。本研究在泰米尔纳德邦Kanyakumari地区高降雨农业气气带下的4个年龄段的6个收入区进行，以确定农场种植柚木的生长情况，并将年龄与生长生物学特征联系起来。15 ~ 20年龄的边界人工林胸径最大(0.285 m)，高度最大(11.35 m)，体积最大(0.760 m)。胸径(dbh) (k=0.985, p <0.05)、总高(k=0.999, p <0.01)、总积(k=0.922, p <0.05)与林龄呈显著正相关。由于有利的气候条件加上树木栽培的管理措施，高降雨量地区更适合在农田条件下种植柚木。
{"title":"Growth biometry of Farm grown teak (Tectona grandis Linn. F) in high rainfall zone of Tamil Nadu","authors":"R. A. Rajah, S. Radhakrishnan, A. Balasubramanian, J. Balamurugan, R. Ravi, Cn Hariprasath, S. Krishnan, Navaneetha Krishnan","doi":"10.22271/tpi.2023.v12.i8si.22119","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i8si.22119","url":null,"abstract":"Teak is an extremely popular timber species regarded as a paragon among timber due to its natural durability, stability and other wood properties. The growth biometry of farm grown teak is a critical aspect of understanding and is crucial for optimizing the cultivation of this valuable hardwood tree under farm settings. The present investigation was carried out in 6 revenue blocks in four age classes under High Rainfall Agro climatic zone in Kanyakumari district of Tamil Nadu to determine the growth and correlate the age with growth biometry of farm grown teak. The boundary plantations of 15-20 years age class, has the maximum DBH (0.285 m), height (11.35 m) and volume (0.760 m 3 ). Positive correlation was observed between diameter at breast height (dbh) (k=0.985, p <0.05), total height (k=0.999, p <0.01), total volume (k=0.922, p <0.05) with the age of the plantations. High Rainfall zone is more suitable for cultivation of teak in farm land conditions owing to the favourable climatic conditions coupled with management practices followed in tree cultivation.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73219222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-01DOI: 10.22271/tpi.2023.v12.i9b.22647
Kanika Bhatia, Aparajita Bhasin
The seeds of Lepidium sativum , commonly known as Garden Cress is an iron rich underutilized edible crop. Garden cress seeds have a variety of therapeutic properties, including antioxidants properties, anti-anemic properties, anti-diabetic properties, anti-inflammatory properties, hepatoprotective properties, antibacterial properties and chemoprotective properties. It may also be used in food supplementation to develop functional foods. Garden cress seeds have been utilized as medicine since ancient times. It is also used to treat conditions such as asthma, diarrhea
{"title":"Exploring the versatile potential of garden cress seeds: Therapeutic applications and industrial utilization: A comprehensive review","authors":"Kanika Bhatia, Aparajita Bhasin","doi":"10.22271/tpi.2023.v12.i9b.22647","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i9b.22647","url":null,"abstract":"The seeds of Lepidium sativum , commonly known as Garden Cress is an iron rich underutilized edible crop. Garden cress seeds have a variety of therapeutic properties, including antioxidants properties, anti-anemic properties, anti-diabetic properties, anti-inflammatory properties, hepatoprotective properties, antibacterial properties and chemoprotective properties. It may also be used in food supplementation to develop functional foods. Garden cress seeds have been utilized as medicine since ancient times. It is also used to treat conditions such as asthma, diarrhea","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134997679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-01DOI: 10.22271/tpi.2023.v12.i7si.21413
Anaswara Thomas, Anilkumar Mc, S. Ruban, Sharada R, BP Shankar, Patel Suresh Revanna
{"title":"Occurrence of urinary tract infection in different breed, gender and age of dogs in and around Bangalore","authors":"Anaswara Thomas, Anilkumar Mc, S. Ruban, Sharada R, BP Shankar, Patel Suresh Revanna","doi":"10.22271/tpi.2023.v12.i7si.21413","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7si.21413","url":null,"abstract":"","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77589160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-01DOI: 10.22271/tpi.2023.v12.i7p.21416
Dhruviya Verma, Neha Sharma, Umang Malhotra
Anthocyanins, which are natural pigments, are accountable for the deep blue, red, and purple hues of many fruits and vegetables. These pigments, which are a part of the flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, and anticancer properties. The biological activity and bioavailability of anthocyanins are determined by their chemical structure and stability. Anthocyanins are composed of a flavylium cation and have various substituents such as sugar and acyl groups that can impact their stability and reactivity. At low pH levels, anthocyanins are in their flavylium form and exhibit vivid colouration, but at higher pH levels, they undergo structural changes into quinoidal bases that are less stable and less colourful. The stability of anthocyanins can be influenced by several factors such as light, temperature, pH, and the existence of metal ions. Exposure to light and high temperatures may lead to anthocyanin degradation, whereas metal ions can create complexes that hinder their stability and bioavailability. Heating, drying, and extraction procedures can all have an impact on anthocyanin stability. In order to create successful preservation and processing methods for foods and supplements high in anthocyanins, comprehending their chemical structure and stability is crucial. With this objective in mind, the purpose of this review paper is to furnish a comprehensive outline of current knowledge regarding anthocyanin's structural chemistry and chemical stability. Significant factors that influence the stability and reactivity of anthocyanins will also be emphasized.
{"title":"Structural chemistry and stability of anthocyanins","authors":"Dhruviya Verma, Neha Sharma, Umang Malhotra","doi":"10.22271/tpi.2023.v12.i7p.21416","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7p.21416","url":null,"abstract":"Anthocyanins, which are natural pigments, are accountable for the deep blue, red, and purple hues of many fruits and vegetables. These pigments, which are a part of the flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, and anticancer properties. The biological activity and bioavailability of anthocyanins are determined by their chemical structure and stability. Anthocyanins are composed of a flavylium cation and have various substituents such as sugar and acyl groups that can impact their stability and reactivity. At low pH levels, anthocyanins are in their flavylium form and exhibit vivid colouration, but at higher pH levels, they undergo structural changes into quinoidal bases that are less stable and less colourful. The stability of anthocyanins can be influenced by several factors such as light, temperature, pH, and the existence of metal ions. Exposure to light and high temperatures may lead to anthocyanin degradation, whereas metal ions can create complexes that hinder their stability and bioavailability. Heating, drying, and extraction procedures can all have an impact on anthocyanin stability. In order to create successful preservation and processing methods for foods and supplements high in anthocyanins, comprehending their chemical structure and stability is crucial. With this objective in mind, the purpose of this review paper is to furnish a comprehensive outline of current knowledge regarding anthocyanin's structural chemistry and chemical stability. Significant factors that influence the stability and reactivity of anthocyanins will also be emphasized.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"197 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76953146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-01DOI: 10.22271/tpi.2023.v12.i7ae.21743
Pahulpreet Kaur
Pasta production has recently undergone a revolution because of the introduction of cutting-edge methods, materials, and equipment that have greatly increased the productivity, consistency, and variety of pasta manufacturing. This study examines the main developments in pasta production, such as automated pasta machines, novel ingredients, and enhanced drying techniques. By automating operations like dough mixing, extrusion, and moulding, automated machines have shortened the manufacturing process, maintained uniform quality and boosted productivity. To improve the nutritional value of pasta by boosting fibre content and providing a wider choice of options for health-conscious consumers, ingredient innovation has concentrated on adding other grains, such as quinoa and spelt. The texture of pasta products has also improved, cooking times have been shortened, and their shelf lives have been extended thanks to developments in drying methods like vacuum drying and freeze drying, which also maintain the original flavours and qualities of the pasta. Recent improvements in pasta production have helped producers by boosting efficiency and satisfying customer demand, but they have also given consumers more options for enjoying this adored gastronomic treat. Overall, these developments open the door to a future where pasta production will be more efficient, higher-quality, and more varied.
{"title":"Recent advances in the pasta making","authors":"Pahulpreet Kaur","doi":"10.22271/tpi.2023.v12.i7ae.21743","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7ae.21743","url":null,"abstract":"Pasta production has recently undergone a revolution because of the introduction of cutting-edge methods, materials, and equipment that have greatly increased the productivity, consistency, and variety of pasta manufacturing. This study examines the main developments in pasta production, such as automated pasta machines, novel ingredients, and enhanced drying techniques. By automating operations like dough mixing, extrusion, and moulding, automated machines have shortened the manufacturing process, maintained uniform quality and boosted productivity. To improve the nutritional value of pasta by boosting fibre content and providing a wider choice of options for health-conscious consumers, ingredient innovation has concentrated on adding other grains, such as quinoa and spelt. The texture of pasta products has also improved, cooking times have been shortened, and their shelf lives have been extended thanks to developments in drying methods like vacuum drying and freeze drying, which also maintain the original flavours and qualities of the pasta. Recent improvements in pasta production have helped producers by boosting efficiency and satisfying customer demand, but they have also given consumers more options for enjoying this adored gastronomic treat. Overall, these developments open the door to a future where pasta production will be more efficient, higher-quality, and more varied.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82320170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-01DOI: 10.22271/tpi.2023.v12.i7sj.21458
A. Shirisha, A. V. Kumar, Laxman Chattlod, M. S. Kumar, Raghupathi ., N. Krishnaiah
{"title":"Green synthesis of silver nanoparticles using Moringa oleifera leaf extract, Tamarindus indica fruit extract and assessment of antibacterial activity against Staphylococcus aureus","authors":"A. Shirisha, A. V. Kumar, Laxman Chattlod, M. S. Kumar, Raghupathi ., N. Krishnaiah","doi":"10.22271/tpi.2023.v12.i7sj.21458","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7sj.21458","url":null,"abstract":"","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82238803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-01DOI: 10.22271/tpi.2023.v12.i7sh.21382
Savvy Sharma
Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.
{"title":"Recent advances in the ice cream making","authors":"Savvy Sharma","doi":"10.22271/tpi.2023.v12.i7sh.21382","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7sh.21382","url":null,"abstract":"Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89507707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.22271/tpi.2023.v12.i6a.20742
P. Tejaswi, D. S. S. Devi, Mounika Pingula
{"title":"Development of butterfly pea powder incorporated cookies and their physicochemical properties","authors":"P. Tejaswi, D. S. S. Devi, Mounika Pingula","doi":"10.22271/tpi.2023.v12.i6a.20742","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i6a.20742","url":null,"abstract":"","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85086816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.22271/tpi.2023.v12.i6al.20850
Sairachana R, Suji Kk, G. M., R. M, Gopalakrishnan C, R. J
Marker-assisted backcross breeding program was anticipated to introgress bacterial blight (BB) resistance genes into an elite fine-grain rice cultivar VGD 1. Pyramided with three bacterial blight (BB) resistance genes (xa5, Xa13, Xa21), ADT 55 was the donor parent. A parental polymorphism survey was executed between VGD1 and ADT 55 using genome-wide simple sequence repeats (SSR) also called microsatellite markers, to identify polymorphic markers. Distributed throughout 12 chromosomes of rice, in the current research 166 SSR markers were employed, out of which 58 are found to be polymorphic between VGD 1 and ADT 55 with 35% parental polymorphism percentage and the polymorphic information content (PIC) is about 0.6. The polymorphic microsatellite markers obtained through this survey could be utilized for background selection of backcross progenies to retrieve the highest recurrent parent genome.
{"title":"Parental polymorphism survey using rice microsatellite markers between VGD 1 and ADT 55 for marker-assisted backcross breeding program","authors":"Sairachana R, Suji Kk, G. M., R. M, Gopalakrishnan C, R. J","doi":"10.22271/tpi.2023.v12.i6al.20850","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i6al.20850","url":null,"abstract":"Marker-assisted backcross breeding program was anticipated to introgress bacterial blight (BB) resistance genes into an elite fine-grain rice cultivar VGD 1. Pyramided with three bacterial blight (BB) resistance genes (xa5, Xa13, Xa21), ADT 55 was the donor parent. A parental polymorphism survey was executed between VGD1 and ADT 55 using genome-wide simple sequence repeats (SSR) also called microsatellite markers, to identify polymorphic markers. Distributed throughout 12 chromosomes of rice, in the current research 166 SSR markers were employed, out of which 58 are found to be polymorphic between VGD 1 and ADT 55 with 35% parental polymorphism percentage and the polymorphic information content (PIC) is about 0.6. The polymorphic microsatellite markers obtained through this survey could be utilized for background selection of backcross progenies to retrieve the highest recurrent parent genome.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85989481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-01DOI: 10.22271/tpi.2023.v12.i6ac.20771
S. M., Malakondaiah P
{"title":"Phytochemical and UV spectrum Analysis of Azadirachta indica, Calotropis gigantea, and Ricinus communis","authors":"S. M., Malakondaiah P","doi":"10.22271/tpi.2023.v12.i6ac.20771","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i6ac.20771","url":null,"abstract":"","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"19 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91474377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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