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Summary: Amla pomace (APO) is a valuable by‐product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical and techno‐functional properties is essential. The present study aimed to investigate the potential of APO as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81/100 g and 28.00/100 g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well‐defined cellular structure. Reconstituted suspensions of AP and APO exhibited non‐Newtonian pseudoplastic behaviour with more elastic behaviour than viscous behaviour and weak gel‐forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods. [ABSTRACT FROM AUTHOR]

Contemporary scientific findings revealed that our daily food stuffs are enriched by encrypted bioactive peptides (BPs), evolved by peptide linkage of amino acids or encrypted from the native protein structures. Remarkable to these BPs lies in their potential health benefiting biological activities to serve as nutraceuticals or a lead addition to the development of functional foods. The biological activities of BPs vary depending on the sequence as well as amino acid composition. Existing database records approximately 3000 peptide sequences which possess potential biological activities such as antioxidants, antihypertensive, antithrombotic, anti-adipogenics, anti-microbials, anti-inflammatory, and anti-cancerous. The growing evidences suggest that BPs have very low toxicity, higher accuracy, less tissue accretion, and are easily degraded in the disposed environment. BPs are nowadays evolved as biologically active molecules with potential scope to reduce microbial contamination as well as ward off oxidation of foods, amend diverse range of human diseases to enhance the overall quality of human life. Against the clinical and health perspectives of BPs, this review aimed to elaborate current evolution of nutritional potential of BPs, studies pertaining to overcome limitations with respect to special focus on emerging extraction, protection and delivery tools of BPs. In addition, the nano-delivery mechanism of BP and its clinical significance is detailed. The aim of current review is to augment the research in the field of BPs production, identification, characterisation and to speed up the investigation of the incredible potentials of BPs as potential nutritional and functional food ingredient. [ABSTRACT FROM AUTHOR]

In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases. [ABSTRACT FROM AUTHOR]

Background and Objectives: Multigrain bread is bread prepared from multiple flours of different cereals. This review aims to assess the technological and nutritional properties of multigrain doughs and bread and discuss challenges and opportunities. Finding: Increased consumer awareness of healthy nutrition urges the demand for beneficial health foods in the market. The primary aim of developing multigrain bread is to take care of the expanding demand for a healthy diet concerning the economy and exploit minor cereals. Multigrain bread includes grains such as wheat, rice, barley, oat, maize, rye, pseudocereals, and pulses and allows the development of products with enhanced nutritional profiles. Combining flours with differences in composition significantly affects the water absorption behavior and ultimately leads to a difference in dough handling and nutritional properties. Bread prepared from multigrain is nutritionally superior to 100% wheat‐based bread. Sometimes the development of multigrain products is a technological challenge as various grains are used, different in composition and nature, which affects the color, texture, and sensory attributes. Conclusion: Consumer preference for multigrain bread increases due to its high nutritional profile and potential health benefits. [ABSTRACT FROM AUTHOR]

Indian gooseberry/Amla (Emblica officinalis Gaertn. syn. Phyllanthus emblica L) has an amazing nutritional profile and is a reservoir of biologically active compounds which have potential health benefits and are regarded as a remedy for lethal diseases. The unique features of amla, conferred by their bioactive components, have extended future prospects about their usage for useful effects on human nutrition and health globally. With the rapidly growing popularity of this unique therapeutic fruit, it is important to have comprehensive knowledge of this fruit. The current review article presents the nutritional profile, bioactive components, antioxidant and antimicrobial properties, and postharvest processing of amla fruit. Moreover, studies related to therapeutic properties of amla and its utilization in development of functional foods have been presented in this review. E. officinalis is a promising source of bioactive compounds which showed varied potential in the management of a number of human ailments which has been proven through various studies. Therefore, amla should be taken in the regular diet, thereby utilizing its potential health benefits. Practical applications: Amla (Indian gooseberry), as source of natural bioactive compounds, has a great potential application in improving the status of human nutrition and health. The utilization of amla extract has various biological effects, like antimicrobial, antioxidant, gastroprotective, anticancer, hepatoprotective, cardioprotective, radioprotective, anti‐inflammatory, antidiabetic, neuroprotective, and immunomodulatory effect, owing to its bioactive components. The use of amla extract has recently increased in food, pharmaceutical, and cosmetic products to replace synthetic antioxidants which have inherent harmful health effects. The review report will provide information on bioactive components, therapeutic properties, utilization of amla in the development of future functional foods, and postharvest processing of amla, which will provide critical information to researchers all over the world. [ABSTRACT FROM AUTHOR]

Nutritional, techno‐functional, and sensorial properties of soup sticks enriched with freeze‐dried kinnow peel powder (FDKPP) were investigated. The increase in substitution level of FDKPP in wheat flour from 0 to 9% led to a significant increase in ash content, visco‐elasticity, breaking strength, yellowness, and baking and storage stability and decline in the moisture, crude protein, crude fat, pasting parameters, physical parameters, L* (lightness), and a* (redness) values. Furthermore, FDKPP enriched soup sticks showed digestion time higher than control soup sticks and analysis of appearance and structure showed a decrease in pore size. Analysis of baking and storage stability revealed the enrichment of FDKPP with polyphenols. The sensory evaluation revealed that increasing the replacement level had a positive effect on the intensity of aroma and color, but had a negative effect on taste. Novelty impact statement: The kinnow peels, which are typically discarded as waste, could be used to enrich wheat‐based soup sticks. The study revealed that incorporating freeze‐dried kinnow peels could develop improved soup sticks with promising effects on nutritional, technological, and sensory aspects. The efficient use of this citrus waste as a novel bioactive food ingredient can have a promising effect in addressing the concerns such as industrial waste management and food security. [ABSTRACT FROM AUTHOR]

The physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material were investigated. The total phenolic, flavonoid, and antioxidant content of fresh peel extract were 24.51 mg GAE/g, 9.12 mg Quercetin/g, and 81.53% scavenging activity, respectively. The maltodextrin prepared from broken rice starch competes well with those commercial types. The microencapsulated kinnow peel powders across feed solutions 10%, 15%, and 20% total soluble solids (TSS) significantly differed (p <.05)by yield, water absorption, water solubility, swelling capacity, bulk density, antioxidant activity, moisture, water activity, hygroscopicity, water solubility index, swelling capacity, and color. The low cohesiveness and good flowability were respectively demonstrated by Carr index (1.18) and Hausner ratio (15.21) values. The intestinal fluid released more polyphenolic components over the gastric medium. Overall, the maltodextrin as a wall material would effectuate a beneficial microencapsulation process. Practical application: Maltodextrin is among the polysaccharides used as wall materials with desirable characteristics. Despite the previous studies that have evidenced the role of maltodextrin, relevant information about those specifically obtained from broken rice starch for use in the microencapsulation of citrus peel extract is scant. In this work, we demonstrated the maltodextrin specifically obtained from broken rice starch to be a promising wall material for the microencapsulated citrus peel extract powder. [ABSTRACT FROM AUTHOR]

Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient‐rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio‐protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti‐ulcerative colitis, cardioprotective, free‐radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health‐conscious consumers for human well‐being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phyto- chemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate con- tent in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods. [ABSTRACT FROM AUTHOR]

Background and objectives: Noodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicochemical, cooking, rheology, electrophoretic properties, in vitro starch and protein digestibility and sensory evaluation. Findings: The present study was carried out to access the effect of germinated flour (7%–30%) and protein isolate (3%–10%) from chickpea on rice‐based noodle qualities. Dynamic rheology of rice‐based noodle dough showed shear thinning behavior (G′ > G″) with weak gel‐like characteristics. All the rheological models (Power law, Herschel–Bulkley, Bingham, and Casson) used were best fitted to experimental data with coefficient of regression (R2) >93%. Results showed that with increase in level of the germinated chickpea flour and protein isolate, protein content (7.22%–14.35%), antioxidant activity (22.75%–33.79%), and total phenolic content (117.65–223.35 mg GAE/100 g) of the rice‐based noodles increased significantly (p ≤ 0.05), whereas lightness, cooking time (13.35–10.13 min), cooking loss (7.38%–6.78%), cooked weight (41.40–33.15 g/100 g), percentage of starch gelatinization (65.36–41.26), and in vitro starch digestibility decreased significantly. The in vitro protein digestibility (78.68%–87.59%) of noodles increased significantly with added chickpea ingredients (germinated flour and protein isolate). The glycemic index (70.83 to 57.49) of the rice‐based noodles showed significant (p ≤ 0.05) decrease with increase in level of chickpea ingredients (germinated flour and protein isolate). The chickpea‐enriched rice‐based noodle samples were characterized by a number of polypeptide with molecular weight from 250 to 10 kDa, with increased intensity of protein bands. Rice‐based noodles prepared with chickpea flour (20%) and protein isolate (8%) showed better overall acceptability on the basis of sensory evaluation. Conclusions: Noodles prepared with germinated chickpea flour (20%) and chickpea protein isolate (8%) showed better acceptability on the basis of sensory score and recommended for noodle making with rice flour with improved noodle quality. Significance and novelty: The research explored the possibility of germinated chickpea flour and protein isolate addition to rice for noodle formulation as functional food to target protein malnutrition, diabetes, and celiac diseases. [ABSTRACT FROM AUTHOR]

Barley based extruded snacks containing pumpkin and lentil were produced using a twin screw extruder. Response surface methodology was used to optimize and evaluate the effect of three independent variables viz. feed composition (50-90% barley flour; 2.5-42.5% lentil flour and 7.5% pumpkin flour), moisture content (13%-21%) and barrel temperature (115-155 °C) on lateral expansion, bulk density, water absorption index, water solubility index, specific mechanical energy and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8), whereas low barley content significantly reduced lateral expansion of the extrudates. A significant increase in water absorption index was (5.34-6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture content revealed that these parameters reduced water solubility index of the extrudates. Higher moisture content depicted positive effect on breaking strength (178.71-325.77 N), whereas increased barley content significantly reduced breaking strength. Lower values of bulk density were observed at lower values of moisture content. Low moisture content significantly reduced bulk density. The specific mechanical energy of barley based extrudates ranged from 221.07 to 327.45 W hr/kg, a significant decrease in specific mechanical energy was observed at low moisture content. Feed composition, high moisture content and high barrel temperature enhanced the luminosity, redness and yellowness of extrudates. The extruded samples were evaluated organoleptically for appearance, texture, flavour and overall acceptability by a semi-trained panel of 10 judges using a 5 point scale. [ABSTRACT FROM AUTHOR]

Physicochemical, rheological, in vitro digestibility, and sensory characteristics of the gluten-free noodles made of pregelatinized rice flour incorporated with germinated chickpea flours (5, 10, 20 and 30 g/100 g) were investigated. The addition of germinated chickpea flour from two cultivars (GNG 1581 and GNG469) in gluten free noodles significantly (p < 0.05) enhanced crude protein level (7.52–10.5 g/100 g), crude fiber (1.3–4.4 g/100 g), amylose (21.2–25.9 g/100 g), antioxidant activity (22.8–34.5 g/100 g), total phenolic acids (117.7–203.04 mg GAE/100 g) and in vitro protein digestibility (78.7–84.9%) of prepared noodles. These noodles had low lightness value due to the presence of the color components. The gluten free noodles showed a significant reduction in glycemic index (70.83–61.79) with better cooking quality. Dough rheology of noodles developed showed pseudoplastic behaviour (Gʹ > Gʺ) with an increase in storage and loss modulus. Protein bands ranged from 10 to 250 kDa with a difference in band intensities observed in gluten free noodles. In sensory evaluation, overall acceptance of noodles containing germinated chickpea flour was highest at 20 g/100 g level of incorporation and was acceptable up to 30 g/100 g level of chickpea flour incorporation. Image 1 • Gluten free noodle produced with pregelatinized rice and germinated chickpea flour. • Noodle enriched with germinated chickpea flour improved their nutritional quality. • Germinated chickpea improved protein digestibility and lower glycemic index. • Germinated chickpea flour improved cooking qualities of noodles. • Noodle with 20% of germinated chickpea flour showed better sensory acceptability. [ABSTRACT FROM AUTHOR]

Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed. Image 1 • Sprouting leads to the significant change in the nutritional profile and bioactive compounds of germinated seeds. • Considerable increase in foodborne outbreaks posses the challenge to industry associated with the production of sprouts. • Chemical treatment is a cost-effective method for the decontamination of sprouts. • Non-thermal technologies have shown promising applications by improving the safety and quality of sprouts. [ABSTRACT FROM AUTHOR]

Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce. Image 1 • Many novel technologies of food processing have been explored for mycotoxin decontamination. • These techniques have different mechanisms for degradation or removal of mycotoxins. • Type of food matrix and processing conditions affect the degradation efficiency of mycotoxins. • Ozone, cold plasma and irradiation have perspectives for mycotoxin degradation in food. • Mycotoxin degradation or removal of bacteria and yeast have shown potential prospects. [ABSTRACT FROM AUTHOR]