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Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations. [ABSTRACT FROM AUTHOR]

Starch contributes 70–80% of calories in the diet and is a key source of glucose and energy for humans; and has several applications due to its abundance, renewability, and biodegradability. While conventional starch sources like cassava, potato, wheat, and maize have been widely studied; there is increasing interest in the utilization and applications of non‐conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non‐conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by‐product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In‐depth studies are also necessary for a proper understanding of structure–function–utilization relationships of the individual sources, in addition to modification strategies for expanding functionalities and providing the framework for extended applications. This review presents a perspective on sources, characteristic compositions, properties, and techno‐functional applications of non‐conventional starches. Suggestions for future research interests are also proposed to further improve the understanding and expand the potential utilizations of non‐conventional starches. [ABSTRACT FROM AUTHOR]

Lily belongs to the genus Lilium of the family Liliaceae. Starch is the main component of lily bulbs which accounts for 53–69% of their dry weight. Lily starch (LS) has B‐type X‐ray diffraction characterized by a peak at 5.6°, 17°, 22°, and 24°. The swelling and solubility of the LS are significantly higher than rice and corn starches. The gelatinization temperatures of the LS are much lower than maize but higher than wheat and potato starches. The pasting temperature, peak, breakdown, and setback viscosities of lily starches are falling within the range; 66.1–72.7 °C, 1409–3940 cP, 88–1206 cP, and 445–1952 cP, respectively. The range for initial temperature, gelatinization temperature range, and enthalpy for lily starches is also 56.5–64.0 °C, 3.8–10.3 °C, and 3.9–13.9 J g−1, respectively. This review focuses on the recent advances in the understanding of the composition, structure, and properties of lily starches. Furthermore, the limited modification associated with lily starches is also discussed. There is a bold attempt to compare the properties of lily starch with that of the commercial starches of corn and potato. [ABSTRACT FROM AUTHOR]

Protein-based films and coatings are highly biodegradable and represent sustainable alternatives to petroleum-based materials. These materials possess commendable barrier properties, effectively safeguarding against oxygen, moisture, and aroma compounds, rendering them well-suited for various food packaging applications. Beyond their role in food packaging, coatings and films have significant applications in the biomedical and pharmaceutical domains. Their inherent biocompatibility and controlled release properties make them valuable for applications such as drug-delivery systems, wound dressings, and tissue-engineering scaffolds. Moreover, the adaptability of these films to exhibit stimuli-responsive behavior opens avenues for on-demand drug release and sensing capabilities. Despite these promising attributes, challenges persist in terms of the mechanical strength, water resistance, and scalability of the processing of protein-based films and coatings. Ongoing research endeavors are dedicated to refining protein extraction methods, incorporating reinforcing agents, and implementing strategies to optimize the overall performance of these materials. Such efforts aim to overcome existing limitations and unlock the full potential of protein-based films and coatings in diverse applications, contributing to the advancement of sustainable and versatile biomaterials. [ABSTRACT FROM AUTHOR]

The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry. [ABSTRACT FROM AUTHOR]

Kaempferol and its derivatives are naturally occurring phytochemicals with promising bioactivities. This flavonol can reduce the lipid oxidation in the human body, prevent the organs and cell structure from deterioration and protect their functional integrity. This review has extensively highlighted the antioxidant, antimicrobial, anticancer, neuroprotective, and hepatoprotective activity of kaempferol. However, poor water solubility and low bioavailability of kaempferol greatly limit its applications. The utilization of advanced delivery systems can improve its stability, efficacy, and bioavailability. This is the first review that aimed to comprehensively collate some of the vital information published on biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicological potential of kaempferol. Besides, it provides insights into the future direction on the improvement of bioavailability of kaempferol for wide applications. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β‐cyclodextrin/corn poppy complex (β‐CD/CP) and monitor shrimp spoilage. The crystalline properties, surface morphology and chemical structure of the films were characterised. The results showed that the addition of CNF caused the appearance of a new peak at 2θ = 12.16° and improved the crystalline properties of the film. According to Fourier Transform Infrared (FT‐IR) results, new interactions were formed between CNF and the β‐CD/CP complex. Also, the addition of the β‐CD/CP complex significantly (P < 0.05) reduced the water solubility (WS) of the gelatin‐based film from 96% to 42%. The results of shrimp spoilage monitoring showed that after 7 days of storage, the colour of the intelligent film changed from coral to goldenrod due to the change in pH from 8.3 to 10.5 and the formation of ammonia vapours due to the decomposition of proteins, which shows the potential of the intelligent films containing the β‐CD/CP to be used for monitoring of seafood products. [ABSTRACT FROM AUTHOR]

Microplastic pollution is causing a stir globally due to its persistent and ubiquitous nature. The scientific collaboration is diligently working on improved, effective, sustainable, and cleaner measures to control the nano/microplastic load in the environment especially wrecking the aquatic habitat. This chapter discusses the challenges encountered in nano/microplastic control and improved technologies like density separation, continuous flow centrifugation, oil extraction protocol, electrostatic separation to extract and quantify the same. Although it is still in the early stages of research, biobased control measures, like meal worms and microbes to degrade microplastics in the environment have been proven effective. Besides the control measures, practical alternatives to microplastics can be developed like core-shell powder, mineral powder, and biobased food packaging systems like edible films and coatings developed using various nanotechnological tools. Lastly, the existing and ideal stage of global regulations is compared, and key research areas are pinpointed. This holistic coverage would enable manufacturers and consumers to reconsider their production and purchase decisions for sustainable development goals. [ABSTRACT FROM AUTHOR]

Summary: Fruits/vegetables are perishable, and physical damage, moisture loss, metabolic changes and post‐harvest microbial deterioration are the main reasons for the quality loss and short shelf‐life. To address this issue, starch‐based packaging films always have been the subject of ongoing interest. The current review examines the advances in starch‐based materials, covering basic and applied research. The shelf‐life of foods can be increased by using starch‐based films with antimicrobial, antioxidant, ultraviolet resistance, oxygen and moisture barrier and pH‐reactive qualities as packaging materials. Various composites have been designed to address the shortcomings of pure starch‐based materials, including moisture sensitivity and inferior tensile qualities inherent in natural polymers. Practically, the development of entirely biodegradable starch‐based polymers is sensitive to the integration of any additives. The main challenge in commercialising starch‐based biodegradable packaging film is the structural changes in starch complex molecules that have a considerable impact on the functional qualities of films. This review also highlights using native, modified, nano‐composite and antimicrobial starch‐based films to enhance the shelf‐life and qualities of fresh produce. [ABSTRACT FROM AUTHOR]

Summary: Fish and fishery products (FFP) are considered nutraceutical foods that are believed to improve human health. FFP are highly prone to deterioration due to microorganisms, oxidation and enzymatic spoilage. Hence, packaging FFP in appropriate material has a pivotal role in shelf‐life extension. Considering the non‐degradable nature and toxicity issues associated with synthetic material, alternatives originating from natural sources have become popular. Chitosan and gelatine are known to exhibit a wide range of bioactivity making them suitable for individual and combined applications for preservation. Chitosan and gelatine films are used for the inclusion of other materials (antimicrobial and antioxidant) to form active packaging with improved properties. The active film formed using chitosan and gelatine exhibits inactivation of microorganisms and inhibits oxidation activity. This review describes the recent knowledge on the development and characterisation of active packaging material by using chitosan and gelatine as well as the application of chitosan and gelatine‐based active films for the preservation of FFP to extend the shelf‐life. [ABSTRACT FROM AUTHOR]