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Summary: Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [ABSTRACT FROM AUTHOR]

This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks. [ABSTRACT FROM AUTHOR]

This article presents a study comparing different storage conditions for tomatoes, including a solar refrigerated and evaporative cooled (SREC) structure developed for smallholder farmers. The study evaluated parameters such as weight loss, color change, and firmness of the tomatoes. The results showed that the SREC and refrigerator storage had better postharvest quality retention compared to evaporative cooled and ambient conditions. This research provides valuable insights into improving storage options for perishable horticultural produce, particularly for smallholder farmers, and suggests that the use of SREC structures can help reduce postharvest losses and improve the quality of stored tomatoes. [Extracted from the article]

A robust method was developed using LC-ESI-MS/MS-based identification and quantification of 103 fortified pesticides in a mango fruit drink. Variations in QuEChERS extraction (without buffer, citrate, and/or acetate buffered) coupled with dispersive clean-up combinations were evaluated. Results showed 5mL dilution and citrate buffered QuEChERS extraction with anhydrous (anhy) MgSO4 clean-up gave acceptable recovery for 100 pesticides @ 1 μgmL-1 fortification. The method was validated as per SANTE guidelines (SANTE/11813/ 2021). 95, 91, and 77 pesticides were satisfactorily recovered at 0.1, 0.05, and 0.01 μg mL-1 fortification with HorRat values ranging from 0.2-0.8 for the majority. The method showed matrix enhancement for 77 pesticides with a global uncertainty of 4.72%-23.89%. The reliability of the method was confirmed by real sample analysis of different brands of mango drinks available in the market. The greenness assessment by GAPI (Green Analytical Procedure Index) indicated the method was much greener than other contemporary methods. [ABSTRACT FROM AUTHOR]

Background: In recent years, there has been an increase in consumer demand for beverages made from fermented soybeans. Unfortunately, the nutritional imbalance and flavour profiles of plant-based milk substitutes frequently prevent people from consuming them. Fermentation can aid plant-based milk substitutes' taste profiles, nutritional characteristics, texture and microbiological safety in order to produce more valued and delicious products without adding additional, frequently viewed as fake, ingredients. Methods: The implications of probiotic fermentation to improve the nutritive and sensory quality of fermented soymilk are assessed. Three soybean varieties as food grade soybean (Krune), low KTI soybean (V-23) and black soybean (VL-Bhatt 65) are used for the formation of soymilk which further fermented by three probiotic strains as Lactobacillus rhamnosus, Lactobacillus acidophilus and Weissella confusa. The fermented soymilk samples were stored for 28th days at 4°C to analyse the changes in chemical composition and sensory quality. Result: High protein content was found in BA (6.85±0.13 g/100g), while the consumer preferred the LR with best overall ranking (6.25±0.05) in hedonic scale. The viability count of probiotic was highest (9.44±0.17 log cfu/ml) in BA after storage. The study suggested that soymilk with enormous number of biomolecules or pigments showed better viability of probiotic after storage and L. rhamnosus fermented soymilk preferred by the consumer over others probiotic fermented soymilk. [ABSTRACT FROM AUTHOR]

The inexorable process of climate change in terms of the rise in minimum (nighttime) temperature delineates its huge impact on crop plants. It can affect the yield and quality of various crops. We investigated the effect of high night temperature (HNT) (+2.3 °C over ambient) from booting to physiological maturity on the yield parameters, grain growth rate (GGR), starch content, composition, and flour rheological properties in early (HI 1544, HI 1563) and late-maturing (HD 2932) wheat genotypes. The change in yield under HNT was highly correlated with grain number per plant (r = 0.740 ***) and hundred-grain weight (r = 0.628 **), although the reduction in grain weight was not significantly different. This was also reflected as an insignificant change in starch content (except in HI 1544). Under HNT, late-sown genotypes (HI 1563 and HD 2932) maintained high GGR compared to the timely sown (HI 1544) genotype during the early period of grain growth (5 to 10 days after anthesis), which declined during the later phase of grain development. The increased rheological properties under HNT can be attributed to a significant reduction in the amylose to amylopectin (AMY/AMP) ratio in early-maturity genotypes (HI 1544 and HI 1563). The AMY/AMP ratio was positively correlated to flour rheological parameters (except setback from peak) under HNT. Our study reports the HNT-induced change in the amylose/amylopectin ratio in early maturing wheat genotypes, which determines the stability of flour starches for specific end-use products. [ABSTRACT FROM AUTHOR]

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as "liked very much" and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner. [ABSTRACT FROM AUTHOR]

Gluten‐free (GF) food formulations are being sought by millions of consumers across the world. However, limited food options available for them are often deficient in important nutrients and have low bioavailability. Pseudocereals like grain amaranth and millets like barnyard millet offer great benefits in terms of abundance of important nutrients, provide high quality protein, and are gluten free. Improving their processing attributes and protein digestibility however remains a challenge. In this study, gluten‐free pasta is prepared using amaranth and barnyard millet. Extrusion processing of flours is explored to improve their processing characteristics. Considering the pasting profile of flours, extruded barnyard millet flour demonstrating lower peak viscosity while providing higher final viscosities is used to bring extruded amaranth flour properties close to semolina. Preheating at 40 °C prior to drying increased the firmness maximum by 1.28 times. Further, drying at high temperature under high humidity condition increases pasta firmness by 13% and reduces stickiness by 20.9%. The rate of protein digestion of GF pasta is 0.1853 min−1 in comparison to semolina pasta (0.1234 min−1) which indicates ease of digestibility of GF pasta, a desirable attribute in the case of already digestion‐compromised celiac patients. [ABSTRACT FROM AUTHOR]

Exopolysaccharide produced by a unique avirulent Bacillus anthracis strain PFAB2 of hot spring origin has been characterized and its functional properties are investigated which is a first report. Maximum yield of EPS is 7.66 g/l with 2% glucose and 1% peptone as optimum carbon and nitrogen source respectively. The EPS is found to be a homopolymer consisting of only glucose as principle monosaccharide component. Through 1H NMR study, different dextran-like proton peaks are observed. Molecular weight of the EPS resembles low molecular weight bacterial origin polysaccharides. Melting transition of the EPS has started after 276 °C which indicates good thermal stability. The EPS also shows potent antioxidant activity in terms of DPPH and ABTS mediated free radical scavenging property compared to standard ascorbic acid. Emulsifying property of the EPS is also observed and has shown good emulsification of vegetable oils. The polysaccharide forms a thermo resistant gel during the heating phase, with G′ higher than G″ indicating excellent shear-thinning behaviour and viscoelastic nature of the EPS. [ABSTRACT FROM AUTHOR]

Inulin and color imparting carotenoid pigments are candidate functional ingredients for development of a low-fat functional yoghurt. The study evaluates the potential of carotenoid-rich extract from red-capsicum (5%) and different levels of inulin (4, 6 and 8%) on functional and structural properties of low-fat set-yoghurt. Changes in pH, syneresis, sensory and rheological parameters were monitored for 14 days at 6 ± 2C. The variations in sensory acceptability and syneresis were related to rheological properties. Hysteresis area in the flow curve (shear stress-shear rate) increased until 10th day of storage. Inulin fortification significantly reduced syneresis by 59% over control. The time sweep and frequency sweep experiments confirmed stability of protein networks in yoghurt fortified with inulin at high levels. Consistency index of yoghurts was higher for inulin-fortified yoghurts and kept increasing up to 10 days. Results suggest promising applications of natural carotenoids in conjunction with inulin for improving quality of low-fat yoghurt. Practical Applications Development of low-fat functional yoghurt enriched with carotenoids from red capsicum. Addition of carotenoid extract had structural destabilizing effect. The effect was mitigated by addition of inulin. Functional yoghurt showed improved sensory profile and storage stability. [ABSTRACT FROM AUTHOR]

Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m2/g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders. [ABSTRACT FROM AUTHOR]

• Additive effect of thyme and betel leaf oil for C. gloeosporioides inhibition. • PVA nanofibres had oil loading capacity upto 75.88 %. • Developed nanofibres showed inhibition zone upto 24 cm in vitro. • Packing inoculated sapota with nanofibres reduced disease severity to 6.7 %. Control of anthracnose disease caused by Colletotrichum gloeosporioides by use of essential oils encapsulated in nanofibres made of polyvinyl alcohol has been attempted in this study. Essential oils from plants of subtropical origin, thyme oil and betel leaf oil were incorporated in electrospun mats at different levels. The Scanning Electron Microscope analysis revealed size of the nanofibers between 180 and 302 nm. Effective Dose (ED 50) values for the pure oils and their blends (1:3; 1:1; 3:1) ranged from 77 to 148 ppm. The blended essential oils demonstrated additive effect for inhibition of the pathogen with Abbott index >0.5. Oil loading capacity, determined using Gas Chromatography Electron Capture Detector ranged from 40.15–75.88% and was found proportional to feed content. No major effect of incorporation of thyme oil and betel oil on polymeric structure was observed in Fourier-transform infrared spectra. A Band near 876cm−1 and 1250 cm−1 signified the presence of both thyme and betel oil respectively. The composite nanofibers with blended oils at three levels showed inhibition zone from 6.6 mm to 11.6 mm on 3rdday of incubation, which increased further upto 24 mm on the 6th day. Sapota fruits inoculated with Colletotrichum gloeosporioides recorded disease severity of 83.33 %, 8.39 % and 6.72 % when packed in corrugated fiber board boxes with composite nanofibers as compared to control fruits (100 %) on the 6th day of incubation at 28 °C. Burning symptoms on skin were observed on fruits kept in contact with same level of essential oil infused sterile cotton balls highlighting the importance of encapsulated oils for disease control. [ABSTRACT FROM AUTHOR]

Pearl millet is a micro‐nutrient rich crop grown in arid regions of Asia and Africa. Millet based extruded products can ensure both food and economic security amongst these malnutrition prone areas. The effect of flour crystallinity and amylose content on the rheological attributes during thermo‐mechanical processing of pearl millet cultivars was determined using on‐line rheometer during twin‐screw extrusion. The shear strain measurements indicated shear thinning behavior which was modeled using modified Power law (R2 > 0.8). Upon increase in moisture content and barrel temperature, the consistency index of pearlmillet flour was found to decrease. Higher amylose cultivars demonstrated higher consistency index. The flow behavior index increased with moisture and temperature. Modified Arrhenius model was used to explain the effect of temperature and moisture on consistency index. This study underlines the effect of crystallinity and amylose on the rheology of millets during extrusion. Practical applications: The findings of this study shall be helpful in:determining extrusion conditions for processing whole pearl millet flours.screening varieties of pearlmillet suitable for different types of extruded products varying in degrees of polymeric modification. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Saponin extracted from Sapindus mukorossi was characterized using FT-IR and NMR. • Sapindus extract was used as biosurfactant for nanoemulsification of basil oil by using ultrasonication technique. • Nanoemulsified basil oil exhibited better inhibitory activity against food spoilage pathogens over coarse emulsion. Abstract Demand for organic chemical-free formulations in food industry for the purpose of food preservation has triggered exploration of biosurfactants capable of nano-emulsification. Extraction protocol for saponin from fruit pericarp of Sapindus mukorossi was standardized. Saponin was characterized through FTIR and NMR. Solvents were found to have significant influence on the critical micelle concentration (CMC). Aqueous extraction yielded higher CMC (666.67 ppm) over 1:1 water: ethanol (416.67 ppm) and ethanolic extract (370.37 ppm). Aqueous extract of S. mukorossi (0.4%) was used as biosurfactant for nanoemulsification of basil oil through ultrasonication. DLS and TEM confirmed its efficacy for nanoemulsification based on droplet size of 37.7 and 57.6 nm and stability tests. The formulated nanoemulsion was investigated for its antimicrobial activity against common food spoilage fungi Penicillium chrysogenum and Aspergillus flavus. Basil oil thus nanoemulsified was found to have higher inhibitory activity (upto 20%) over its coarse emulsion. Formulated nanoemulsion at 1000 ppm was found to have 64–67% inhibitory activity over these pathogens compared to standard fungicide Carbendazim. Sapindus mukorossi can thus emerge as potential source of biosurfactant for formulating emulsion based preparations for food safety. [ABSTRACT FROM AUTHOR]

Physicochemical properties of citric acid treated sweet potato starches were investigated in the present study. Sweet potato starch was hydrolyzed using citric acid with different concentrations (1 and 5%) and time periods (1 and 11 h) at 45 °C and was denoted as citric acid treated starch (CTS1 to CTS4) based on their experimental conditions. The recovery yield of acid treated starches was above 85%. The CTS4 sample displayed the highest amylose (around 31%) and water holding capacity its melting temperature was 47.66 °C. The digestibility rate was slightly increased for 78.58% for the CTS3 and CTS4. The gel strength of acid modified starches ranged from 0.27 kg to 1.11 kg. RVA results of acid thinned starches confirmed a low viscosity profile. CTS3 starch illustrated lower enthalpy compared to all other modified starches. All starch samples exhibited a shear-thinning behavior. SEM analysis revealed that the extent of visible degradation was increased at higher hydrolysis time and acid concentration. The CTS3 satisfied the criteria required for starch to act as a fat mimetic. Overall results conveyed that the citric acid treatment of sweet potato starch with 5% acid concentration and 11 h period was an ideal condition for the preparation of a fat replacer. [ABSTRACT FROM AUTHOR]

Access, efficiency and affordability of agricultural information are a prerequisite for achieving set targets of agricultural productivity. Information and communication technology (ICT) equipped with social media reach can play a leading role in disseminating correct information to needful farmers at the right time. The ICAR-Indian Agricultural Research Institute in-house initiative 'Pusa Samachar' is an innovative multimediabased extension advisory model that targets to reach farmers across India with timely, location-specific and customized farm information. The present study was conducted to get an overall idea about the viewership pattern and to validate this model under content, design, ease of understanding and fulfilment of information needs. Analysis of secondary data from YouTube analytics and primary data collected from different stakeholders has shown that with changes in the format, style and presentation of the content, the trend of viewing changed and therefore four episodes performed better than the others with respect to the number of views, watch hours and subscribers added per episode. The findings also indicate that the number of views depend on the episode duration (2 = 83.049, P = 0.001264); however, the average view duration per episode is independent of episode duration (2 = 3.1821, P = 1). Overall, the present study has shown how initiatives like Pusa Samachar have immense potential to reach farmers across the nation through social media. Such initiatives can be taken up by other public institutions as reliability and validity of their content is high. However, the results have shown that diversification with respect to content and audio-visuals is further needed to attract and retain more audience. [ABSTRACT FROM AUTHOR]

Pearl millet is a nutrient dense and gluten free cereal, however it's flour remains underutilized due to the onset of rancidity during its storage. To the best of our knowledge, processing methods, which could significantly reduce the rancidity of the pearl millet flour during storage, are non-existent. In this study, pearl millet grains were subjected to a preliminary hydro-treatment (HT). Subsequently, the hydrated grain-wet flour have undergone individual and combined thermal treatments viz. , hydrothermal (HTh) and thermal near infrared rays (thNIR). Effects of these thermal treatments on the biochemical process of hydrolytic and oxidative rancidity were analyzed in stored flour. A significant (p < 0.05) decrease in the enzyme activities of lipase (47.8%), lipoxygenase (84.8%), peroxidase (98.1%) and polyphenol oxidase (100%) in HT-HTh-thNIR treated flour compared to the individual treatments was documented. Upon storage (90 days), decline of 67.84% and 66.4% of free fatty acid and peroxide contents were observed in flour under HT-HTh-thNIR treatment without altering starch and protein digestibility properties. HT-HTh treated flour exhibited the highest (7.6%) rapidly digestible starch, decreased viscosity and increased starch digestibility (67.17%). FTIR analysis of HT-HTh treated flour divulged destabilization of short-range ordered crystalline structure and altered protein structures with decreased in vitro digestibility of protein. Overall, these results demonstrated the effectiveness of combined thermal treatment of HT-HTh-thNIR in reducing rancidity and preserving the functional properties of the stored flour. • Thermal treatments modulated functional properties of pearl millet starch & protein. • HT-HTh and HT-thNIR treatments enhanced starch digestibility of pearl millet flour. • HT-HTh-thNIR treatment improved shelf life of stored flour up to 90 days. • A way forward processing technique to tackle the rancidity of pearl millet flour [ABSTRACT FROM AUTHOR]

Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota ( Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1-2% PdCl 2 in nanomats increased the ethylene scavenging capacity (ESC) by 47-68%. Although, upon encapsulation, both PdCl 2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl 2 was found better in presence of sapota fruits. The PdCl 2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm 2 × 9 cm 2 ) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl 2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Gundewadi, Rudra, Prasanna, Banerjee, Singh, Dhakate, Gupta and Anand.)