Dr. Md. Nahidul Islam
@bsmrau.edu.bd
Food Engineering, Professor
Bangabandhu Sheikh Mujibur Rahman Agricultural University
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Agricultural and Biological Sciences, Multidisciplinary, Applied Microbiology and Biotechnology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia, Shahriar Hossen, Md. Forshed Dewan, and Md. Sultan Mahomud
Elsevier BV
Md. Sultan Mahomud, Md. Nahidul Islam, and Joysree Roy
Elsevier BV
Md. Selim Choudhury, Md. Nahidul Islam, Md. Momin Khan, Md. Ahiduzzaman, Md. Mahidul Islam Masum, and Md. Aslam Ali
Elsevier BV
Md. Arifur Rahman Khan, Apple Mahmud, Md. Nahidul Islam, Uttam Kumar Ghosh, and Md. Saddam Hossain
Elsevier BV
Md. Forshed Dewan, Md. Ahiduzzaman, Md. Nahidul Islam, and Habibul Bari Shozib
Elsevier BV
Md. Shofiul Azam, Md. Nahidul Islam, Md. Wahiduzzaman, Mahabub Alam, and Akib Atique Khan Dhrubo
Wiley
AbstractViruses produce a variety of illnesses, which may also cause acute respiratory syndrome. All viral infections, including COVID‐19, are associated with the strength of the immune system. Till now, traditional medicine or vaccines for most viral diseases have not been effective. Antiviral and immune‐boosting diets may provide defense against viral diseases by lowering the risk of infection and assisting rapid recovery. The purpose of this review was to gather, analyze, and present data based on scientific evidence in order to provide an overview of the mechanistic insights of antiviral bioactive metabolites. We have covered a wide range of food with antiviral properties in this review, along with their potential mechanism of action against viral infections. Additionally, the opportunities and challenges of using antiviral food have been critically reviewed. Bioactive plant compounds, not only help in maintaining the body's normal physiological mechanism and good health but are also essential for improving the body's immunity and therefore can be effective against viral diseases. These agents fight viral diseases either by incorporating the body's defense mechanism or by enhancing the cell's immune system. Regular intake of antiviral foods may prevent future pandemic and consumption of these antiviral agents with traditional medicine may reduce the severity of viral diseases. Therefore, the synergistic effect of antiviral foods and medication needs to be investigated.
Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, and Lei Wang
SAGE Publications
Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography–mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218–204 mg/100 g and unsaturated fatty acids 830–781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120 °C and 10-30 min could be suggested for suitable cooking sea rice bran.
Md. Saddam Hossain, Uttam Kumar Ghosh, Md. Nahidul Islam, and Md. Arifur Rahman Khan
Elsevier
Hasan Muhammad Abdullah, Md. Nahidul Islam, Mehfuz Hasan Saikat, and Md. A.H.B. Bhuiyan
Elsevier
Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, and Ning Xin
SAGE Publications
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability (9.37–12.63 min), and dough development time (6.23–7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2–4%.
Shafi Ahmed, Md. Farid Uddin, Md. Sakib Hossain, Abdullah Jubair, Md. Nahidul Islam, and Mizanur Rahman
Elsevier BV
Min Feng, Baoguo Xu, Md. Nahidul Islam, Cunshan Zhou, Benxi Wei, Bo Wang, Haile Ma, and Lu Chang
Elsevier BV
Md. Aslam Ali, Khokan Kumar Saha, Md. Selim Choudhury, Md. Ahiduzzaman, and Md. Nahidul Islam
Agricultural Research Communication Center
Background: Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope to substitute sugar with natural non-caloric sweetener, maintaining all sensory and storage qualities of the biscuits. Methods: The present study was conducted to find an acceptable formulation to manufacture biscuits using stevia leaf. Dried leaf powder and fresh juice were used as a substitute for sugar in biscuit manufacturing. After baking, biscuits were tested for sensory qualities. In addition, biscuits were packaged with different packaging materials and organoleptic changes were assessed. Result: Biscuits made with 18 g stevia powder and 55 ml stevia juice per kg of flour showed the best results comparing all aspects of consumer preferences. The organoleptic and microbiological evaluations of stevia powder biscuit and stevia juice biscuit showed no significant changes and unsafe measures for one month of storage in glass, plastic jar and tin can. Therefore, sugar-free biscuits can be made following either stevia powder biscuit or stevia juice biscuit formulations and stored in either glass, plastic jar, or in tin can to remain safe for human consumption.
Xiaohuang C., M.S. Azam, and M.N. Islam
Rynnye Lyan Resources
The compound polysaccharide composed of chitosan and hydroxypropyl starch was aimed in this study to be used as a novel treatment to improve the quality of Tilapia fish surimi. Surimi gel properties, retention of oil, rate of water loss, colour changes, changes in protein content and gas composition were analysed. Compared with the control group, with the increase of hydroxypropyl starch content, the rate of water loss in all the groups (chitosan and hydroxypropyl starch) was improved, and 1.5% chitosan-treated samples showed significantly lower water losses. The protein content tended to increase at the beginning and then decrease. The whiteness index of surimi in both groups was significantly improved. The addition of 1.0% hydroxypropyl starch showed the highest oil retention in all treated groups (1.0% chitosan treated sample showed oil retention of 0.77 mL/g, while 1.5% chitosan treated samples showed maximum oil retention of 0.7 mL/g). Gas chromatography-mass spectroscopy (GC-MS) analysis detected two identical volatile organic compounds (VOCs) in both the control and compound polysaccharide groups. These results indicate that using complex polysaccharides can significantly improve the quality of fish surimi and, therefore, can be used as a practical basis for industries to improve freshwater fish surimi’s gel properties.
Cao Xiaohuang, Huang Qianqian, Yinghan Cong, Md. Shofiul Azam, Md. Ahiduzzaman, and Md. Nahidul Islam
Springer Science and Business Media LLC
Min Feng, Bimal Chitrakar, Jianan Chen, Md. Nahidul Islam, Benxi Wei, Bo Wang, Cunshan Zhou, Haile Ma, and Baoguo Xu
MDPI AG
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
Shafi Ahmed, Sharmin Akther, S. M. Shamiul Alam, Md. Ahiduzzaman, Md. Nahidul Islam, and Md. Shofiul Azam
Hindawi Limited
Md. Saddam Hossain, Md. Nahidul Islam, Md. Mamunur Rahman, Mohammad Golam Mostofa, and Md. Arifur Rahman Khan
Elsevier BV
Md. Shofiul Azam, Md. Wahiduzzaman, Md. Reyad-ul-Ferdous, Md. Nahidul Islam, and Mukta Roy
Springer Science and Business Media LLC
U. K. Ghosh, M. N. Islam, M. N. Siddiqui, X. Cao, and M. A. R. Khan
Wiley
AbstractAbiotic stresses have a detrimental impact on plant growth and productivity and are a major threat to sustainable crop production in rapidly changing environments. Proline, an important amino acid, plays an important role in maintaining the metabolism and growth of plants under abiotic stress conditions. Many insights indicate a positive relationship between proline accumulation and tolerance of plants to various abiotic stresses. Because of its metal chelator properties, it acts as a molecular chaperone, an antioxidative defence molecule that scavenges reactive oxygen species (ROS), as well as having signalling behaviour to activate specific gene functions that are crucial for plant recovery from stresses. It also acts as an osmoprotectant, a potential source to acquire nitrogen as well as carbon, and plays a significant role in the flowering and development of plants. Overproduction of proline in plant cells contributes to maintaining cellular homeostasis, water uptake, osmotic adjustment and redox balance to restore the cell structures and mitigate oxidative damage. Many reports reveal that transgenic plants, particularly those overexpressing genes tailored for proline accumulation, exhibit better adaptation to abiotic stresses. Therefore, this review aims to provide a comprehensive update on proline biosynthesis and accumulation in plants and its putative regulatory roles in mediating plant defence against abiotic stresses. Additionally, the current and future directions in research concerning manipulation of proline to induce gene functions that appear promising in genetics and genomics approaches to improve plant adaptive responses under changing climate conditions are also highlighted.
Uttam Kumar Ghosh, Md. Saddam Hossain, Md. Nahidul Islam, and Md. Arifur Rahman Khan
Springer Nature Singapore
Wei Zhou, Xiaohuang Cao, Md. Nahidul Islam, Huiting Zheng, Jihua Li, Fei Liu, Yupo Cao, and Yaping Dai
Wiley
AbstractTo explore the physicochemical characters of barley grass, ultra‐micro‐crushing (UMC) technology combined with air drying or freeze drying was carried out. After barley grass was air‐dried at 70°C or freeze‐dried at 15°C, it was grinded for 30, 60, 90, and 120 min using UMC, respectively. After combined processing, moisture content, particle size, odor, color, microstructure, water and oil‐holding capacity, the content of flavonoid and chlorophyll, water activity, and sensory qualities were determined. The particle size of barley grass powder decreased, and lightness value was increased; water and oil‐holding capacity decreased significantly (p ≤ .05), whereas swelling and dissolving capacity increased in the processed grass powder. On the other hand, the total flavonoid content increased significantly (p ≤ .05). Barley grass odor features sulfide aroma, and its microstructure demonstrates lamellar morphology with some fewer fragmented pieces. The results suggested combined UMC at 90–120 min will be suitable for processing barley grass powder.
Wanxiu Xu, Md Nahidul Islam, Xiaohuang Cao, Jinghong Tian, and Guanyu Zhu
Elsevier BV
Uttam Kumar Ghosh, Md. Nahidul Islam, Md. Nurealam Siddiqui, and Md. Arifur Rahman Khan
Informa UK Limited
ABSTRACT Abiotic stresses are significant environmental issues that restrict plant growth, productivity, and survival while also posing a threat to global food production and security. Plants produce compatible solutes known as osmolytes to adapt themselves in such changing environment. Osmolytes contribute to homeostasis maintenance, provide the driving gradient for water uptake, maintain cell turgor by osmotic adjustment, and redox metabolism to remove excess level of reactive oxygen species (ROS) and reestablish the cellular redox balance as well as protect cellular machinery from osmotic stress and oxidative damage. Perceiving the mechanisms how plants interpret environmental signals and transmit them to cellular machinery to activate adaptive responses is important for crop improvement programs to get stress–tolerant varieties. A large number of studies conducted in the last few decades have shown that osmolytes accumulate in plants and have strong associations with abiotic stress tolerance. Production of abundant osmolytes is needed for tolerance in many plant species. In addition, transgenic plants overexpressing genes for different osmolytes showed enhanced tolerance to various abiotic stresses. Many important aspects of their mechanisms of action are yet to be largely identified, especially regarding the relevance and relative contribution of specific osmolytes to the stress tolerance of a given species. Therefore, more efforts and resources should be invested in the study of the abiotic stress responses of plants in their natural habitats. The present review focuses on the possible roles and mechanisms of osmolytes and their association toward abiotic stress tolerance in plants. This review would help the readers in learning more about osmolytes and how they behave in changing environments as well as getting an idea of how this knowledge could be applied to develop stress tolerance in plants.
Md. Shofiul Azam, Shafi Ahmed, Md. Nahidul Islam, Pulak Maitra, Md. Mahmudul Islam, and Dianzhen Yu
MDPI AG
Mycotoxins are secondary metabolites of filamentous fungi that contaminate food products such as fruits, vegetables, cereals, beverages, and other agricultural commodities. Their occurrence in the food chain, especially in beverages, can pose a serious risk to human health, due to their toxicity, even at low concentrations. Mycotoxins, such as aflatoxins (AFs), ochratoxin A (OTA), patulin (PAT), fumonisins (FBs), trichothecenes (TCs), zearalenone (ZEN), and the alternaria toxins including alternariol, altenuene, and alternariol methyl ether have largely been identified in fruits and their derived products, such as beverages and drinks. The presence of mycotoxins in beverages is of high concern in some cases due to their levels being higher than the limits set by regulations. This review aims to summarize the toxicity of the major mycotoxins that occur in beverages, the methods available for their detection and quantification, and the strategies for their control. In addition, some novel techniques for controlling mycotoxins in the postharvest stage are highlighted.