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Pomegranates comprise bioactive components including polyphenols, tannins, and anthocyanins, which have demonstrated beneficial health effects. Pomegranates also act as a preventative measure for a variety of ailments, as per the promising results from human trials. Pomegranate juice consumption has shown promising outcomes in clinical trials against various diseases, including diabetes, prostate cancer, and cardiovascular disorders, and could be attributed to the punicalagin content of the juice. Punicalagin, a hydrolyzable tannin, is abundant in pomegranate juice and extracts. This review gives insight into the bioactive potential of punicalagin in the prevention of chronic ailments. The review includes the research conducted on punicalagin during 2010–2024. The origins of punicalagin, its method of action, and its therapeutic potential for diabetes, cardiovascular disease, cancer, neuroprotection, obesity, and respiratory illnesses are all discussed in this study. The antioxidant, anti-inflammatory, anti-cancer, and cardioprotective properties of punicalagin have been investigated. Punicalagin reduces inflammation by inhibiting multiple enzymes. Its potential to trigger cancer cell apoptosis may make it anti-cancer. Punicalagin reduces oxidative stress and improves endothelial function, enhancing cardiovascular health. Recent studies have shown that punicalagin has an excellent bioactive as well as therapeutic potential, and it has been suggested as a safe alternative for chemoprevention. As a natural substance, punicalagin shows potential for improving health in several ways. Its therapeutic potential and methods of action, however, need further investigation.

Biomarkers are specific indicators that can be used to authenticate vegetable oils by reflecting unique characteristics such as variety or geographical origin. Biomarkers can originate from the primary components of the vegetable oil itself or from contaminants and trace substances linked to processing methods or adulterants. The review highlights the key findings in the identification of novel biomarkers for vegetable oil authentication. Various analytical techniques have proven effective in distinguishing unique biomarkers associated with specific vegetable oil varieties or geographical origins. The use of biomarkers of vegetable oils and associated contaminants or trace substances offers a comprehensive approach to authentication. However, the identification of novel biomarkers holds immense potential for enhancing food safety, preventing fraud, and safeguarding consumer health in the vegetable oil industry. The ongoing research and advancements in biomarker identification represent a promising avenue for addressing authenticity concerns in vegetable oils.

The major sustainability concern is food waste, which might be minimized by more effective redistribution of surplus food, supply chain waste management, and sustainable food management. Due to technological and infrastructure issues that require technology application at a wide scale with minimal environmental impact, food waste and food loss occur at all levels of the supply chain. Strategies for food redistribution, recovery, and reuse provide the economy with extra by-products and financial advantages. Because of the complicated relationships between distributors and suppliers, contractual obligations, inaccurate food demand forecasts, and food standards, changing consumption and production patterns at the industry and market levels is difficult. Based on this the objective of the review was to discuss the strategies for reducing food waste and achieving sustainable development goals and the role of different actors in reducing food wastage and in implementing SDGs. Several Sustainable Development Goals (SDGs), including those related to finishing world hunger (SDG 2), ensuring sustainable agriculture (SDG 2), promoting sustainable economic growth (SDG 8), and combating climate change (SDG 13), among others, have been found to depend on reducing the amount of food that is wasted and have destroyed.

The increasing quest for the minimally processed foods and demand for nearly fresh foods from the consumer segment has paved the way for the emergence of Non thermal processing technologies. A significant development in the food and bioprocessing sector is the evolution of cold plasma processing which is renowned for its preservation efficacy and shelf life enhancement of foods. The growing application of cold plasma has expanded its role in the modification of food biomolecules in order to meet the diversified requirements of food industries for varied applications. The previous investigations have shown its proven benefits in the microbial destruction, enzyme inactivation, modification in the polymer matrices for food packaging etc. Cold Plasma processing is a promising candidate with the benefit of minimizing the negative effects of thermal processing to the food matrix particularly to the protein molecules which are prone for denaturation at relatively higher temperatures. Proteins which are the polymers of amino acids are highly valued with commercial importance because of the techno-functional properties they possess along with its nutritional potential. The cold plasma induced modification of proteins are known to enhance the functionality of native proteins by altering the structure-functional relationship. The interaction of cold plasma and its reactive species on the amino acid structure will lead to a functional change in the protein molecule and can propel its application in diverse fields like 3-D printing, novel gel structures formation, thermostable foams and emulsions, improved solubility and enhanced organoleptic property. Considering the growing importance of the process technology, review aims to shed light on the impact of cold plasma processing on the protein modification and its associated molecular understanding with its future path of research. Future scope of considerations along with the challenges are also discussed which need to be taken on priority to get the potential benefit and commercial realization of the technology.

Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is provided. This review explores the repercussions of ozone on starch rheology, germination ability, and storage stability.The present review also explores the textural qualities of food products such as bread, noodles, and cakes prepared with ozonized grains. Ozone treatment is found to significantly reduce swelling capacity and solubility of natural starch, and differential scanning calorimetry reveals that the gelatinization and retrogradation temperature profiles of oxidized starches remain comparable to those of native starch. The evidence that ozone treatment holds substantial promise for enhancing the functionality of starch in various applications while simultaneously upholding the essential standards of food safety has also been explained in detail. The findings synthesized in this review shed light on the intricate interplay between ozone and starch, providing valuable insights for both the scientific community and the food industry.

Process Intensification (PI) is a cutting-edge processing technology that uses ground-breaking methods to produce goods more efficiently, more successfully, and with superior quality while consuming less energy and resources. It is a strategy that is gaining popularity for boosting the effectiveness of industrial processing activities. The main objective of PI technique is to hasten, simplify, and reduce the expense of operational procedures. In the food business, process intensification has been recognized as a significant tactic for producing goods that can be considered both sustainable and healthy. It might reduce water and energy use while also raising the calibre of the finished product. PI can be applied to the food processing sector to improve a variety of characteristics, including flavour, texture, shelf life, nutrient content, and food safety. Establishing efficient and cost-effective processes that use less time, effort, as well as additional resources and produce fewer byproducts is made possible by PI. Utilizing this method can promote ecologically friendly processing and lower carbon emissions. This evaluation will concentrate on how intensification of processes has significantly increased food production efficiency while allowing contamination and waste reduction through the application of contemporary processing techniques.

ABSTRACTThe extraction of bioactive compounds from natural food sources through non-conventional novel methods is gaining popularity due to their numerous advantages over conventional methods. In this review article, various extraction methods such as conventional and non-conventional novel methods were discussed with emphasis on green extraction methods. The use of hybrid extraction techniques has an effective and novel method of extraction. The bioactive compounds extracted by such novel techniques have great potential in functional food market, as they are considered as safer. Additionally, with an increasing interest of consumers toward food product, these novel greener technologies would be safer since it has less chemical interference. The outcome of this review will give an idea for appropriate extraction process with better efficiency and eco-friendly, which could be beneficial for extraction industry. Further research is required to validate these green extraction techniques in terms of their safety, consumer acceptability, challenges, and legal feasibility.

Natural polymer hydrogels are gaining a lot of interest because of their high biocompatibility, nontoxicity, easy gelation, and functionalization. Polysaccharide-hydrogels, which are employed in a variety of sectors, may alter volume, phase, and structure in response to external stimuli. The delivery technique based on polysaccharides and the release of bioactive substances may have an effect on the gastrointestinal system. The regulated release of bioactive substances encapsulated in core materials is critical in delivering compounds to the target. The releasing property is largely influenced by the polymer's encapsulation efficiency and affinity for bioactive compounds. The most basic method of trapping bioactive compounds inside the polysaccharide hydrogel matrix results in a perfect situation of prolonged and smooth release. The polysaccharide material is readily accessible, and its biocompatibility makes it an excellent active component encapsulation medium. The biochemical phase shift and surface flexibility of the hydrogels in response to external stimuli cause the material to release bioactive components. This study highlights the encapsulation efficiency of diverse polysaccharide hydrogels incorporating different bioactive compounds obtained through various extraction methods, and explores their applicability in various fields.

Carbon-based nanoparticles known as Carbon Dots (CDs) have attracted a lot of interest in the field of cancer therapy because of their special physicochemical characteristics and biocompatibility. They are attractive carriers for drug delivery systems due to their surface functional ability, superior water solubility, and size-dependent fluorescence. CDs are unique in that they have a large surface area, adjustable surface chemistry, and a remarkable ability to carry anticancer medications. Their lower systemic toxicity, regulated drug release, and capacity to get beyond biological barriers have completely changed the way that drugs are delivered. CDs have a variety of uses in the creation of anti-tumor nanodrug conjugates. CDs have been used in combination therapy, a multimodal strategy for cancer treatment that involves co-delivering various medications for synergistic benefits. The incorporation of CDs into anticancerous has-drug conjugates represents a noteworthy progression in the treatment of cancer medication delivery systems have been revolutionized by their capacity to improve medication stability, target specificity, and controlled release, which holds the promise of more effective and customized treatments. This review article deals with the synthesis of carbon dot-mediated nanodrug conjugate and their roles in cancer therapy.

Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.

Fresh cut fruit is ready to eat and can be taken on the go. Freshly cut apple pieces are perishable and prone to contamination that can damage its quality. In the current investigation, clove essential oil was used to formulate nanoemulsion (NE) in three distinct concentrations, NE-1 (0.1%), NE-2 (0.5%), and NE-3 (1%), which were then incorporated with Sodium Alginate (SA) based coating solution to impart their qualities to the outer surface of apple pieces. Sodium alginate layer helps to extend the shelf life of fruits by reducing moisture loss, inhibiting microbial growth, and protecting against physical damage. Physico-chemical properties of this solution were investigated using Box–Behnken design after it was employed to coat the freshly cut apple pieces and stored at 4 °C for 14 days. The clove essential oil nanoemulsion's average droplet size and Zeta Potential were in the nanometric range. The addition of increasing concentrations of clove nanoemulsion to the alginate coating solution decreased the zeta potential of the colloidal dispersion from −51.0 to −3.02 mV. The average droplet diameter of the edible coatings containing different clove nanoemulsion concentrations (81.04–3342 nm), whereas sodium alginate edible coating solution (SA) was in micrometric range. The Total phenol content and Antioxidant content of CEO based samples were found to be high as 38.9 mg/ml and 79.1% respectively because of bioactive chemicals and essential oil properties. NE-3 coated apple samples were found to more affective compared with the control and SA coated samples in terms of sensory and shelf-life metrics among all the treatments.

Edible crops are composed of macronutrients, micronutrients, and anti-nutritional factors. Anti-nutritional factors can interact with nutrients, resulting in a reduction in the bioavailability of these nutrients. Several methods can be employed to decrease the presence of antinutrient elements, including processing processes like autoclaving, debranding, fermentation, soaking, and germination. The integration of various methodologies has the potential to reduce the presence of antinutrients in food items. Numerous botanical species possess bioactive chemicals that have medicinal properties and serve various additional purposes. Tannins are a class of anti-nutritional compounds that are present in a variety of fruits, vegetables, and tea. The substance possesses a distinctly acrid flavor and can be employed for food preservation, leather production, and as a natural coloring agent. Phytic acid possesses various applications within the realm of the food sector. Further investigation is required to comprehensively comprehend the intricate health implications of ANFs, as well as to devise innovative strategies for mitigating their adverse consequences while preserving their advantageous attributes. The research conducted by ANF exhibits considerable promise and is seeing notable growth, thereby aiding scientists in improving the nutritional value of food and discovering innovative therapeutic solutions.

Moringa has attracted a great deal of scientific attention because of its abundance of bioactive components and the property of nutritional powerhouse. These substances, which include seeds, pods, and leaves, have a significant biological impact on humans. Abundant in vital nutrients such as minerals, vitamins, and proteins, moringa is a model of sustained nutrition. It is an environmentally responsible choice because of its eco-friendly cultivation, which is in line with the ideas of sustainable farming. Because of its rich antioxidant content, which includes beta-carotene and vitamin C, moringa provides the body with strong defence against free radicals and oxidative stress. A plant rich in antioxidants and anti-inflammatory compounds, moringa exhibits potential anti-cancer capabilities in addition to its nutritional value. Because of its antibacterial qualities, moringa may be able to fight off harmful infections, which adds to its medical value. Considering these exceptional attributes, thorough research is necessary to fully understand the bioactive potential of moringa and the associated health benefits. This review sheds light on the bioactive qualities of moringa by rigorously examining its health-promoting qualities. It also explores the many uses of moringa in different sectors of the economy, highlighting its multifarious function as a nutritional powerhouse and a source of creative solutions for problems related to health and well-being.

Pickering emulsions are suspensions of droplets of one liquid in another immiscible liquid which are stabilized by solid particles adsorbed at the droplet-liquid interface. The stabilization of emulsion is done by the solid particles that physically prevent droplets from coalescing. It is possible to alter the emulsifying capabilities of starch by expanding its surface area or changing its charge. Pickering emulsions are stabilized by components such as starch, cellulose, or chitosan. Starch based Pickering emulsions are highly biodegradable and have low toxicity. The inclusion of starch assists in the development of more stable and long-lasting emulsions, extending the shelf life of the developed products. Starch stabilized Pickering emulsions can be utilized to encapsulate pharmaceuticals or nutrients for systemic or targeted administration. The potential for controlled release of Pickering emulsions is highlighted in this review when behavior varies in response to environmental factors like temperature, pH, or light. The investigation emphasized Pickering emulsions with biocompatible and biodegradable particles and focused on numerous environmentally friendly and sustainable techniques for making Pickering emulsions, such as using waste or renewable resource-derived particles. The review focuses on the development, characterization, and applications of Pickering emulsions based on biological macromolecules of starch.

Betel leaf extracts were a popular ingredient in food preparation in ancient times. The leaves were used to add flavor and aroma to dishes, as well as to act as a preservative. The leaves contain a variety of compounds such as alkaloids, flavonoids, tannins, and saponins, all of which contribute to the flavor and aroma of the food. Betel leaves and their constituent parts have been utilised for centuries for their medicinal benefits in treating wounds, indigestion, bad breath, inflammations, and inflammatory disorders. A wide variety of bioactive substances from betel leaf extracts and essential oil (EO), such as polyphenols and terpenes, have been found. The extract and essential oil bio-actives have been characterized structurally and functionally using a variety of cutting-edge standard techniques. The bioactive phenolic compounds in betel leaf make it a significant medicinal herb. Pharmaceuticals, the food and beverage industry, organic synthesis, and other areas can use the extract from this quickly spoilable chemical to address environmental issues. The current review contains a scientific explanation of extraction methods, bioactive component identification, and their activities. Details on processing, preservation, and health advantages have also been included, along with their underlying mechanisms.

Pseudo-cereals with high nutritional value include amaranth, buckwheat, and quinoa. Pseudo-cereals have an excellent phytochemical profile as well as a nutritional profile rich in high-quality proteins. Dietary fibers, vitamins, minerals, phenolics, and other bio-active compounds are found in pseudo-cereals. Pseudo-cereals may be employed in a range of processed functional foods since they include bio-active polyphenols, flavonoids, fagopyritols, saponins, vitamins, and minerals. As a result, the commoditization of pseudo-cereals containing functional ingredients would assist those suffering from a range of lifestyle disorders. Pseudo-cereals are gluten-free foods that can be included in celiac disease diets since they contain barely any gluten. The inclusion of these in the diets of celiac patients could alleviate their deficiency of fiber intake. Their application in food items inculcates bakery products and pasta, which are mostly consumed. Based on this, this review evaluated the nutritional composition of pseudo-cereals, including protein, carbohydrate, dietary fiber, fat, minerals, and vitamins. Pseudocereals are reported to possess cardio-protective, anti-cancerous, hypocholesterolemic, anti-inflammatory, anti-obesity as well as antioxidant properties It has also been recommended that pseudocereals are an alternative source of complete protein that can be used to make peptides having potentaila to combact various chronic diseases. Several health benefits including allergies, celiac disease, hypocholesterolemia, anti-cancer, prebiotic action, and anti-diabetic effects have been highlighted. Potential industrial uses of pseudo-cereals include gluten-free baking items, noodles and pasta, the beverage sector, animal feed, granolas, and morning cereals are discussed.

The commercial persimmon fruit (Diospyros kaki) is a seasonal fruit and it contains various nutrients such ascarbohydrates,vitamins, fiber, minerals, phenolic compounds (ferulic acid, p-Coumaric acid, and gallic acid) and carotenoids (β-cryptoxanthin, lycopene, β-carotene, zeaxanthin, and lutein). This current review is an effort to sum up information regarding persimmon fruit's nutrient profile, bioactive potential, pharmacological potential, and its utilization in industry. Accordingly, the bioactive components such as p-Coumaric acid, epigallocatechin gallate, proanthocyanins, flavonoids, etc. and their extraction techniques such as high hydrostatic pressure (HHP), microwave-assisted extraction, and ultrasonic-assisted extraction are also highlighted. Further this review also describe the evidence based various pharmacological application of fruit and its bioactive components which have scavenging effect on active oxygen free radicals (flavonoids), prevents oxidative stress-related illnesses (p-Coumaric), promote neural degeneration and karyopyknosis in cells (tannin), may assist with hyperlipidemia and diabetes (proanthocyanidins). Overall persimmon and its components application in multiple products in various forms in the food sector can open up new avenues for its utilization, enhancing the natural flavour and bioactive components while also improving health.

The purpose of this investigation was to extract the essential oil from lavender using the negative pressure cavitation extraction (NPCE) method and compare it to conventional hydro-distillation, as well as to assess the effect of extraction techniques on the yield and physicochemical activity of lavender essential oil. Linalyl acetate, camphor, 1,8-cineole (eucalyptol), borneol, terpinen-4-ol, caryophyllene, geraniol, geranyl acetate, and bisabolol are some of the primary compounds extracted from lavender essential oil. The total phenolic content and antioxidant activity of essential oil were measured. The lavender essential oil extracted using the NPCE technique had a total phenolic content of 73.17 ± 0.97mg gallic acid equivalents (GAE)/100ml. Half-maximal inhibitory concentration (IC50) refers to the ability of lavender essential oil extract to scavenge 50% of the original DPPH radicals. The lavender essential oil extracted using the NPCE process has an IC50 of 285.70 ± 0.46g/mL. The impact of sodium alginate edible coating in conjunction with lavender volatile oil (0.5, 1, 1.5, and 2% w/v) on overall grape quality was studied over 9 days period at 4°C. It was revealed that the sodium alginate coating infused with lavender essential oil preserved grape quality. The most effective application, however, was sodium alginate combined with lavender essential oil of 1%. Furthermore, the inclusion of lavender volatile oil in the sodium alginate coating decreased the microbial load.

This article explores the current trend of non-pharmacological hypertensive interventions through the most recent and pertinent research available. The electronic database such as PubMed and google scholar systematically searched for relatable reviews, original papers, and meta-analyses. Based on the most relevant literature, a sincere attempt has been made to explore various non-pharmacological interventions for hypertension. In this scenario, consuming more fruits and vegetables, managing weight with the normal Body mass index (BMI), and controlling sodium intake in day-to-day life help to reduce the risk of hypertension and other cardiovascular disorders. Similarly, the dietary approach to stop hypertension (DASH) diet is highly effective to reduce hypertension to a substantial level. On the other hand, self-monitoring measures reduce the risk of hypertension by monitoring small to extreme fluctuations in blood pressure. Also, abstaining from alcohol and various kind of nicotine products reduce the deterioration time of the disease. Thus, such an investigation would facilitate the reduction of hypertension through non-pharmacological management and promote easy and effective management of various cardiovascular diseases.

Postbiotics are bioactive substances that are useful and are produced during fermentation in the matrix. Postbiotics are under a fragile balance in our body, excessive metabolities, may it be from any origin has a potential to hamper or interfere number of physiological processes in our body. As an innovative approach, it can be used to improve immune tolerance and treat food allergy particularly in infants and children. Postbiotics are classified on the basis of structure (peptides, teichoic acis and plasmalogens), elemental composition (as carbohydrates), proteins (p40, p75 molecule, lactocepin), vitamins (B-group), lipids (butyrates, acetate, lactate, propionates), organic acids (such as 3-phenyllactic acid and propionic) and different complex molecules (such as lipoteichoic acids, peptidoglycan-derived muropeptides). Postbiotics, mentioned above have been shown to have immunological effects by increasing mucin levels and encouraging the production of claudin and occluding. Moreover, different studies highlight postbiotics as a promising remedy for the prevention of gastrointestinal diseases and it is also considered as a treatment technique with lesser unfavourable side effects, especially in children and infants. However, future head-to-head studies will be necessary to determine the best parent cell strains, the best postbiotic dosages, and the inexpensive postbiotics in comparison to other medications. The postbiotic source, origin, extraction, synthesis, and bioactivity mechanism are all included in the review. The antibacterial mechanisms of postbiotics are discussed in this review, along with their effects on the absorption of healthy substances, the prevention of cancer, mental health, and other therapeutic qualities.

The purpose of this research is to develop a Protein enriched Vegan snack product with high protein, low fat, high-fiber, and high fiber, which can boost the immune system. Adding Spirulina content to the snack food will increase the nutritional value of the food as Spirulina is one of the highest proteins containing organic foods in the world. Spirulina is well-known for its high protein content, which includes all the essential amino acids. Spirulina can be incorporated into snack foods to provide a plant-based protein source, making them suitable for people looking for protein-rich vegetarian or vegan snack options. Its anti-inflammatory and antioxidant properties make it a product of enormous benefits. The potential of Spirulina can be easily observed when used with finger millet flour (Ragi) and gram flour to prepare an extruded product. In this study, we used a four-factor Box–Behnken design to design the experiments. Design Expert 13.0 performed a statistical analysis of the following responses: frying time, moisture content, ash content, protein content, and fat content in terms of the effect of independent variables on responses. The output data for all responses were examined, and were maximum at 90 days storage time with finger millet at 10 gm, gram flour at 90 gm, and Spirulina powder at 8%. With the help of a manually operated extruder, samples were fried in soybean oil for a particular time and stored in Low-density Polyethylene packaging for 90 days for a shelf-life study. Ultimately the addition of Spirulina and finger millet resulted in positive outcomes and can be further improvised at the industrial level.

For a person to remain healthy, a powerful immune system is highly recommended. Everybody should include particular food in their diet that can boost their immune system. Nature has been bestowed with the huge treasure of plants and trees whose various portion; each contain unique compounds that can strengthen the immune system. Honey has long been selected as a pure unique product for its therapeutic potential. Due to their strong anti-inflammatory and antioxidant capabilities, phenolic acids and flavonoids have significant impact on human health. By altering many biochemical processes involved in cellular proliferation, honey exhibits antibacterial capabilities and anticancer actions against diverse tumour types. The decrease in blood levels of glucose, fructosamine, and glycosylated haemoglobin is another antidiabetic benefit that has been noted. Additionally, honey has health-promoting benefits on the respiratory system against asthmatic and bacterial infection, the duodenal system, the blood-vascular system, where it primarily protects the oxidation of low-density lipoproteins, and the brain system. This review focusses on the exploitation of polyphenolic compounds present in honey.

The present investigation was carried out to analyze the functional and physicochemical properties of natural almond gum (Prunus domestica) plant exudates and to observe the difference between the natural almond gum exudate and synthetic tragacanth gum. The screening of product underwent for presence of carbohydrate, protein, fat, moisture and swelling index, foaming capacity, water absorption, hygroscopicity. The extracted almond gum exhibited excellent flow properties and had good swelling index (6.72 ± 0.90). The water absorption was found to be 7.45 ± 0.75, foaming capacity 0%, and hygroscopicity 5.67 ± 0.45. Almond gum showed quality emulsion stability at 2% concentration. The physiochemical and functional properties of almond gum showed greater potential as compared to synthetic gum (tragacanth gum). In comparison to tragacanth gum at concentrations of 2%, almond gum exudate was employed as a novel edible covering to retain the qualitative criteria of pineapple. Moreover, in comparison to an uncoated control and synthetic tragacanth gum, the results revealed that almond gum coatings delayed changes in color, weight loss, titratable acidity, hardness, ascorbic acid, TSS concentration, and microbiological growth. In order to extend the shelf life of freshly cut pineapple, we may thus recommend using almond gum exudates as a unique edible covering.

Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and various antioxidants. The present review is focused on the different types of bioactive compounds, chemical and nutritional constituents present in rice bran. Potential health benefits and biological activities of rice bran such as treatment against diabetes, cancer, inflammation have been emphasized. Various processing techniques of rice bran like ohmic heating, microwave heating, infrared heating, acid treatment and extrusion are also discussed in detail. Rice bran have the potential to be used in food sector as bioactive compound carrier, flavor enhancer, oil extraction, emulsifying agent, foaming agent and protein stabilizer.

Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.

Immunity plays a fundamental role in the maintenance and protection of the human body from infectious and pathogenic microorganisms. It requires regular intake of nutrients for proper functioning of the immune system. Due to an unbalanced lifestyle and consumption of ready-to-eat foods, immunity is being affected negatively. Inflammation and immunity are influenced by diet and nutrition. Simple sugars, trans fats, refined carbs, and processed meat, among other meals, may induce inflammation while simultaneously counteracting the anti-inflammatory benefits of omega-3 fatty acids. As a result, unhealthy food intake may enhance systemic inflammation in individuals, boosting the generation of IL-6. Dietary nutrition is a well-known aspect of immune system maintenance, with the significance of micronutrients prominently featured in a variety of scientific literary works. Currently, global population is susceptible viral infection such as COVID-19. This viral strain is directly attacking the immunity of the individual and bringing it at risk. When a patient's immune system isn't operating correctly, COVID-19 is thought to raise the harshness of the infection or make it more vulnerable to contagious diseases. This review paper will help in understanding the immune responses mechanism along with diet balance and maintaining the sufficiency of vitamins and minerals to fight against COVID-19 infection.

The carbon footprint is a measurement of the environmental effect in terms of the quantity of greenhouse gases created. Identifying its relevance and scope, describing the functional unit and system, evaluating the inventory, calculating the life cycle impact, and clarifying the life cycle to include sensitivity analysis are all processes in the carbon footprint research. It is vital to examine sustainability criteria such as climate change, energy consumption, user waste production, and the advancement of manufacturing and recycling operations while conducting sustainability research using sustainability indicators such as the carbon footprint. Effective food supply chain management is intended to lead to a decreased carbon footprint, positive environmental outcomes, and enhanced food safety. To reduce the value of the carbon footprint index, present agriculture techniques are being improved, new food production methods are being developed, and an increasing number of customers are favouring environmentally friendly products. The objective of this review is to analyse the carbon footprint of food processing operations such as food preservation (refrigeration, freezing), processing, and packaging. This study discusses the utilisation of sustainable energy sources and investments in energy efficient equipment, optimising the supply chain and logistics, minimising water consumption, and correctly managing wastes.

This review describes the application of carbon dots in the development of sustainable technologies for food safety and quality. Carbon dots (CDs) are surface-functionalized and minuscule in size, with controlled fluorescence, high environmental sensitivity, and a range of remarkable photochemical properties. Green CDs are now the subject of extensive study due to their potential applications in a wide range of fields, such as nano sensing, bio imaging, and photo catalysis. Synthesizing CDs involves the top-down strategy, which includes splitting the bigger carbon molecule into nanoscale particles, and the bottom-up methodology, which involves producing CDs from small carbon units. The problems in the food supply chain are very prominent, from farm to fork that include chemical, microbiological and human hygiene. CDs have recently garnered interest because of the straightforward synthesis method, high biocompatibility, and potential for a variety of innovative applications. CDs were prepared from any carbon source, such as food, food waste, plants, chemicals, and graphene. CDs may be extracted naturally from some foods, such as honey, caramels, and sugar beet molasses. The rapid detection of dietary nutrients and toxins has sparked considerable attention, and nanomaterials-based fluorescence sensing has great promise for establishing exceptionally selective and sensitive identification procedures for food safety testing. Carbon dots have a promising future in fluorescence detection of contaminants due to their significant properties. Carbon dot sensors have capacity in the food sensing sector, since food samples include a variety of components that might create interferences, more innovative approaches to bind with CDs are necessary to develop specific sensing probes.

Abstract Dragon fruit (DF) or Pitaya (Hylocereus spp.) a member of Cactaceae family is gaining popularity in the market for consumption of fresh fruit due to its highly attractive fruit color with nutritional and immense bioactive potential that reduces blood sugar level, cholesterol, prevention of liver injuries, cancer, and so forth. In commercial market valorized products of DFs are available. The processing of edible and nonedible parts of DF is of immense significance to prepare nutritionally rich value‐added products and concurrently reducing the challenges occurring due to waste generation and spoilage. This review paper provides detailed insights of DF processing into different value‐added products, its medicinal benefits, bioactive potential, and the physico‐chemical changes occurring in DF during processing such as drying, fermentation, extraction, and so forth.

Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied between 360 and 720 W, 40–60 °C and 10–14 m/s, respectively. The responses determined for deciding the optimal criteria were vitamin C, total phenolics, IC50, total chlorophyll content, vitamin A content, rehydration ratio, hardness and total color change of the dried bitter gourd. Statistical analyses were done by using response surface methodology, which showed that independent variables affected the responses to a varied extent. The optimum drying conditions of 550.89 W microwave power, 55.87 °C temperature, and 13.52 m/s air velocity were established for microwave assisted fluidized bed drying to obtain highest desirability for the dried bitter gourd. At optimum conditions, validation experiment was done to ensure the suitability of models. Temperature and drying time plays an important role in the deterioration of bioactive components. Faster and shorter heating led to the greater retention of bioactive components. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in quality attributes of bitter gourd.

Flaxseed has become the primary objective of research related to nutrition and diseases, due to its bioactive potential. With an increase in awareness regarding the significance of healthy food products in consumers for their well-being has augmented the demand for the development of functional and nutraceutical foods. It is considered that flaxseed is the prime functional food product as reported by various studies. It contains α-linolenic acid, phytoestrogen, protein, fiber, and micronutrients in significant amounts. Its increasing importance is linked to its capability to lower the incidence of cardiovascular diseases (CVDs), anti-inflammatory, anticancer, laxative effects, and osteoporosis. Flaxseed oil has been utilized as a functional food ingredient in the development of several food products including juices, dairy, cereal, and meat products. The current review covers the various aspects related to the chemical composition of flaxseed, oil extraction techniques, functional properties, and potential health benefits concerning various case studies.

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications.

Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.

This review presents a comprehensive understanding of the dynamics of the microorganisms in milk and their growth and the heat treatments used to minimize their number. Milk and milk-based products provide a suitable environment for the growth of microorganisms such as yeasts, molds, and a wide range of bacteria. The variation in the microbial count is attributable to the degree of contamination and the processing temperature at various stages of milk processing. It has been acknowledged that the heat treatment of milk, such as pasteurization, permits its safe devouring with regards to food-borne illness. At the same time, its negligence in sufficient amount ensued in both withdrawals of products and food disease breakouts. In this review, different aspects of heat treatments that have an impact on relevant microbes, that encompasses the illustration of D and Z values as a way to calculate heat resistance, factors affecting D- values, and the effect of heat treatments on microbes present in dairy foods. Also, mild methods for food preservation have been developed as a result of the increasing demand for fresh-like foods. These methods preserve the sensory, nutritional, and other functional properties of foods due to the inactivation of microorganisms at sub-lethal temperatures.

Immunological nourishment is the most active part of our health system that plays a crucial role in the human body's functioning. With the hectic rush of life running at present time, health management is becoming a concern. The best alternative to health management is to provide the required nutritional elements in a ready-to-consume form and get absorbed in the body without too much time consumption. The use of probiotics has become a popular way to manage digestive and immunological health in recent years. The difficulty of using CRISPR technology to introduce foreign DNA into numerous bacterial species has been overcome by redesigning the CRISPR tools to benefit the requirements of the target species. This review is focused on the study of the CRISPR-Cas system to develop a probiotic by editing the genome of the selected strain of probiotic microorganisms and providing the best alternative for health management in its study.

This review describes the various innovative approaches implemented for naringin extraction as well as the recent developments in the field. Naringin was assessed in terms of its structure, chemical composition, and potential food sources. How naringin works pharmacologically was discussed, including its potential as an anti-diabetic, anti-inflammatory, and hepatoprotective substance. Citrus flavonoids are crucial herbal additives that have a huge spectrum of organic activities. Naringin is a nutritional flavanone glycoside that has been shown to be effective in the treatment of a few chronic disorders associated with ageing. Citrus fruits contain a common flavone glycoside that has specific pharmacological and biological properties. Naringin, a flavone glycoside with a range of intriguing characteristics, is abundant in citrus fruits. Naringin has been shown to have a variety of biological, medicinal, and pharmacological effects. Naringin is hydrolyzed into rhamnose and prunin by the naringinase, which also possesses l-rhamnosidase activity. D-glucosidase subsequently catalyzes the hydrolysis of prunin into glucose and naringenin. Naringin is known for having anti-inflammatory, antioxidant, and tumor-fighting effects. Numerous test animals and cell lines have been used to correlate naringin exposure to asthma, hyperlipidemia, diabetes, cancer, hyperthyroidism, and osteoporosis. This study focused on the many documented actions of naringin in in-vitro and in-vivo experimental and preclinical investigations, as well as its prospective therapeutic advantages, utilizing the information that is presently accessible in the literature. In addition to its pharmacokinetic characteristics, naringin’s structure, distribution, different extraction methods, and potential use in the cosmetic, food, pharmaceutical, and animal feed sectors were discussed.

Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.

Consumption of fruits is rapidly increasing due to high nutritional properties. Fresh fruits provide all the necessary supplements like fibre, vitamins, etc which are lacking these days in routine diet. Due to less shelf stability market faces a high quantitative and economic loss. Research are being performed to provide a permanent and effective solution to this social stumbling block. In this context, edible coatings have proven themselves an effective primary packaging material in delaying ripening process with maintained nutritional properties. Furthermore, it was observed that the effectiveness of edible coatings was significantly improved by incorporating active components like essential oil into it. The essential oils (EO) exhibit antioxidant and antimicrobial properties thus are being used in nanoemulsions form for active delivery of properties. This unification aims to retain the freshness of fruits by preserving and protecting the shelf stability for as long as possible. This article gives the insight about the potential benefits of essential oil based nanoemulsions and their potential applications in fruits and vegetables.

The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.

To explore the drying process, the effect of freeze drying and cabinet drying method on physico-chemical properties, colour parameters, bioactive compounds and structure of button mushroom were investigated. The moisture content and water activity (5.09% and 0.533) were low in freeze dried mushrooms than cabinet dried mushrooms (7.60% and 0.674), while as the crude protein (25.34%), crude fibre (12.79%), crude fat (2.03%), ash (6.88%), carbohydrate (60.67%) and energy (362.31 Kcal/100 g) were found to be higher in freeze dried powders than cabinet drying with value of crude protein (24.26%), crude fibre (12.05%), crude fat (1.89), ash (5.77%), carbohydrate (60.48) and energy (355.97 Kcal/100 g). Freeze dried samples showed higher L* (73.39) than cabinet drying (L*= 60.32), while as the lower a* and b* of 0.89 and 10.22, respectively than cabinet drying (a* = 3.04, and b* = 12.26). XRD data showed that the crystalline size was smaller in cabinet dried button mushroom powder than freeze drying. The study also showed that freeze drying resulted in better retention compounds having total phenolic content of 20.30 mg GAE/g, DPPH scavenging activity (EC50 = 0.831 mg/ml and Reducing power assay (IC50 = 4.062 mg/ml) in freeze dried samples than cabinet drying with total phenolic content (17.06 mg GAE/g), DPPH scavenging activity (EC50 = 0.694 mg/ml and Reducing power assay (IC50 = 3.986 mg/ml). Thus, freeze drying can be considered as a suitable drying method for white button mushroom.

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L*, a*, and b* values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035–3,271 cm−1) and MD (930–3,220 cm−1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.

Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride revealed technological and behavioral aspects of flatbread. The moisture content got decreased while as ash content increased with an increase in salt levels. The fat content varied from T0 (3.28%) to T4 (3.58%) in both sodium chloride and potassium chloride substitution levels. The physical parameters like weight, thickness, and diameter and spread ratio ranged between 45.16–45.83 g, 0.73–0.76 cm, 15.26–16.30 cm, 21.0–21.90 cm, respectively. The change in sodium chloride and potassium chloride levels did not significantly affect the textural properties of the flatbread. Storage modulus, loss modulus and tan δ decreased significantly with increase in salt concentrations. However, the highest mean overall acceptability was observed for the sample having 1% KCl and remained like flatbread with 1%NaCl and was best formulation for the development of low salt flatbread.