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The main objectives of the present study were to evaluate the influence of terminal heat stress on the physical, chemical, rheological, textural and baking properties of wheat. Four varieties were evaluated using diverse physical methods, chemical methods, rheological methods (Farinograph, Mixograph, RVA), and also tested by bread making quality. For this purpose, four genotypes Millat-11, Punjab-11, V-07096, and V-10110 with recommended date of sowing, late sowing grains were milled and analyzed for their physico-chemical, rheological and textural analysis. Two sowing dates significantly influenced grain morphology i-e; grain length (6.2 to 6.5 mm), grain width (3.2 to 3.6 mm), 1000 grain weight (36.7 to 48.7 g) and test weight (70 to 75.17 kg/ hL). Particle size index varied from 17.81 to 26.84% significantly differed along with grain hardness in the range of 59.33 to 69.33 HI. The chemical constituents were found significantly different such as moisture content (10.05-11.38%), crude protein (11.54-13.05%, crude fat (0.41-0.52%), crude fiber (0.34-0.50%), ash contents (1.23-1.68%) and falling number of 482-621 seconds. Minerals of different elements ranged like zinc 21.42-26.78 ppm, copper (38.05-48.89 ppm), calcium (31.60-46.52 ppm), iron (3.47-6.68 ppm) and manganese (456.44-645.84 ppm) respectively.

Background Edible films/coatings are thin layers of eatable materials which, when applied to foods, can modify the exchange of molecules between food and environment as well as between different compartments of the same food. The films/coatings help the foods to maintain their freshness and also facilitate in their transportation, storage and display. As demand for healthy foods is increasing rapidly, various novel materials from herbal sources are extensively being explored as raw materials for edible films/coatings. Scope and approach Aloe vera is a popular herbal plant and is well known for its therapeutic properties. The gel extracted from Aloe vera leaves comprises of a variety of bioactive compounds, minerals and phenolic contents. For this reason, Aloe vera gel has attracted considerable attention as edible and active film/coating material. The present paper provides a detailed literature review on extraction, suitability and applications of Aloe vera gel as edible film/coating material, either alone and in combination with conventional film forming materials. Key findings and conclusions Aloe vera gel films/coating are quite effective for shelf-life extension of various perishable food commodities (in a dose-dependent manner); however, the optimum gel concentration still needs to be investigated. The blending of Aloe vera gel with traditional biopolymers (proteins and polysaccharides) and lipids (emulsions) seems a promising approach for tuning properties of films/coating in terms of transparency, smoothness, rigidity, elasticity, water vapor permeability, and bio-functionality. Further research is needed to address some technological challenges to develop Aloe vera gel-based films/coatings with easily tunable properties.

Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

Aging is a collection of changes that contribute to decline in maximum function and ultimately death of an organism. This process is controlled and initiated by several mechanisms including telomere shortening, oxidative stress, AMP-activated protein kinase and sirt-1. Several therapies have been reported to relieve the process of aging. Among these, diet therapy seems to be the most appropriate approach. Fruits are an important part of regular diet. They contain several compounds which have potential to handle the problem of aging and its related disorders. The present paper provides a comprehensive review on different factors present in various fruits related to the process of aging together with their antiaging mechanisms.

Thermal treatment can initiate the production of some undesirable compounds in foods during processing. Acrylamide is one among such compounds that is produced (in starch-rich foods) as a result of...

Onion and ginger are rich sources of bioactive compounds which are lost during conventional drying process. The present study was designed to optimize the novel Microwave Assisted Drying and Extraction technique (MADE) for simultaneous drying and extraction/recovery of bioactive compounds from model food products. The time required for drying of samples was 11 (onion) and 16 (ginger) minutes with recovery yield of 87% (onion) and 85% (ginger). The drying time was reduced to 100 times compared to hot air drying and moisture ratio of dried samples was best described by Midilli model. The diffusivities of onion and ginger slices were 1.27 e(−11) and 1.43 e(−11) m(2)/s, respectively. Moreover, microwave-based extraction was compared with conventional one. The results of antioxidant activity and total phenolic contents of condensates obtained through MADE were higher compared to conventional method. In short, MADE exhibited better yield of extraction and drying properties compared to conventional methods.

Background Nutraceuticals are bioactive components that deliver health benefits on top of their innate nutritional value. With an increasing demand of nutraceuticals in the food as well as pharmaceutical sector, a continuous and inexpensive supply of nutraceuticals is much required. Scope and approach Almost every food industry produces variable amount of waste or byproducts, which could serve as a potential source for a variety of bioactive compounds for the growing nutraceutical market. Among different techniques, which can be applied to separate nutraceuticals, membrane separation technology has been well recognized for its mild processing conditions and other benefits that cannot be achieved with conventional techniques. In the present manuscript, we have given an overview of various membrane processes that can be considered, together with examples from fruit, dairy, cereal, seafood, and slaughterhouse processing waste. However, some pre- and post-treatments are also relevant, which are slightly touched upon, as are the actual applications. Key findings and conclusions Membrane technology can be used in dual fashion, i.e., industrial food waste treatment in combination with recovery of nutraceuticals, which will lead to a sustainable production of nutraceuticals. Moreover, the membrane technology offers a great flexibility in operation thus making it possible to work with variable feeds.

Currently, a sufficient amount of literature is available on the application of food processing by-products in different food systems. This is much important for a successful valorization of these by-products, which always demands comparable quality and safety standards and higher consumer acceptability. The dairy industry carries a major share in the food sector where different types of ingredients and additives are required to produce a variety of dairy products. Ιn this chapter the potential applications of food-processing by-products in the dairy industry are discussed in detail.

Premix membrane emulsification (PME) is a pressure driven process of droplet breakup, caused by their motion through membrane pores. The process is widely used for high-throughput production of sized-controlled emulsion droplets and microparticles using low energy inputs. The resultant droplet size depends on numerous process, membrane, and formulation factors such as flow velocity in pores, number of extrusions, initial droplet size, internal membrane geometry, wettability of pore walls, and physical properties of emulsion. This paper provides a comprehensive review of different mechanisms of droplet deformation and breakup in membranes with versatile pore morphologies including sintered glass and ceramic filters, SPG and polymeric membranes with sponge-like structures, micro-engineered metallic membranes with ordered straight-through pore arrays, and dynamic membranes composed of unconsolidated particles. Fundamental aspects of droplet motion and breakup in idealized pore networks have also been covered including droplet disruption in T-junctions, channel constrictions, and obstructed channels. The breakup mechanisms due to shear interactions with pore walls and localized shear (direct breaking) or due to interfacial tension effects and Rayleigh-Plateau instability (indirect breaking) are systematically discussed based on recent experimental and numerical studies. Non-dimensional droplet size correlations based on capillary, Weber, and Ohnesorge numbers are also presented.

Production of single cell protein (SCP) from food waste is one of the promising approaches for excellent waste management. In the present study, SCP was produced through submerged fermentation using selected food wastes (banana peel, citrus peel, carrot pomace and potato peel). During process optimization, combinations of various temperature and nitrogen sources were studied for optimum SCP yield (g/100g). The results indicated that maximum SCP yield was obtained at 30 °C for 7 days on potato peels, whereas citrus and banana peels exhibited the lowest SCP yield at the same process conditions. The SCP compositional analysis indicated that the amount of non-essential amino acids was significantly higher than wheat flour. Furthermore, SCP enriched bread was prepared by adding SCP at different concentrations (0, 4, 8, and 12%). The organoleptic properties indicated that SCP addition up to 4% can be added in bread was acceptable to prepare protein enriched bread. Thus, SCP may be effectively used for food waste management and food security.

Aloe vera, a succulent perennial and drought resisting plant, is well known for its therapeutic potential. A number of beneficial effects of Aloe vera have been reported, including immunomodulatory, wound and burn healing, hypoglycemic, anticancer, gastro-protective, antifungal, and anti-inflammatory properties. These beneficial therapeutic properties of Aloe vera have been employed for a number of commercial applications. The present review provides a survey of literature on its composition, rheology, processing and pharmaceutical uses as well as an outline of its application in foods and cosmetics. In addition, complications associated with the use of Aloe vera and relevant precautions are summarized. Chemical characterization of Aloe vera is in progress through scientific developments in the area of analytical chemistry. It is expected that further information will be available at a faster rate in the near future, resulting in enhanced applications.

Hyperspectral imaging (HSI) is a non-destructive analytical tool that can be used for sensing multiple quality attributes for fresh commodities, but is usually constrained by complex data processing. Here, we report the development of HSI based simple kinetic models to assess quality deterioration in A. bisporus mushrooms. The commercially available fresh mushroom packages kept at constant refrigeration temperature (4 °C) were selected for HSI analysis in the visible and near infrared (VNIR) wavelengths (400–1000 nm) for a postharvest storage of 11 d. The observed HSI reflectance patterns clearly showed two sensitive wavelength regions: i) 450–700 nm and ii) 800–900 nm, which were termed as HSI index-I and HSI index-II, respectively. Alongside this, physicochemical and microbiological characterization of mushrooms were carried out and were related to HSI quality indices. The kinetic analysis showed that the HSI index-I is a useful quality indicator for the assessment of storage time for A. bisporus mushrooms. Furthermore, the physical quality attributes such as color and texture, which were changed significantly (p

There is a continuous need for thin edible coatings with excellent barrier properties, which has resulted in the quest for new coating methods. Electrospraying is a novel coating technique that is known to yield fine droplets of size down to 20 μm and even smaller ones, giving the potential of ultra-thin and uniform coatings. In this review, various process parameters are discussed that influence the coating quality and efficiency for electrospraying. The droplet size during the spraying process is a function of operational parameters and liquid properties. Successful deposition of thin films has been reported for model (conductive and non-conductive) surfaces (aluminium, Parafilm and various membranes) as well as food surfaces (apple and candies). This review article is an attempt to summarize valuable information about process optimization for food applications. The existing scaling relations are presented here relating various process and product-related parameters.

Onion is a semi-perishable commodity having prominent nutritional value. The deterioration of onion during storage can lead to huge amount of post-harvest losses. Shelf life can be increased through drying, which also facilitates transportation, storage, and packaging due to reduced weight and volume. In the present study, a novel microwave-assisted drying technique called microwave hydro-diffusion gravity was investigated for process optimization and compared with conventional drying techniques. Results indicated that 400 W and 14 min of process were the best combination for drying that removed 80% moisture present in slices. The overall drying time of onion slices was significantly reduced (about six times) compared to hot air oven and freeze-drying methods. MHG dehydration prevented the burning of onions and maintained their sensorial attributes especially color and texture. Similarly, MHG in combination with hot air oven consumed only 0.5 MJ energy as compared to 3.24 and 3 MJ energy used by hot air oven and freeze drying, respectively. In short, results proved that MHG technique is much better than conventional techniques in terms of end product quality and process efficiency. Industrial relevance Microwave hydro-diffusion technology is optimized for onion drying. This technology will help in reducing the use of energy and will avoid the loss of water soluble components. These bioactive components have great importance in the field of pharmaceutical. Thus, this technology simultaneously dries the product and extracts the valuable components. It will increase the process efficiency and reduce the processing cost.

We investigated the formation of food foams using a novel packed bed system at different operating pressures. The foaming process was based on simultaneous injection of continuous (whey protein solution) and dispersed (nitrogen gas) phases into a column containing a packed bed of glass beads. Bubbles were produced by entrapment of nitrogen by thin films of continuous phase inside the porous medium. Initial results show a proof of principle that the proposed system can be an effective method for the controlled production of foams at overruns of up to 600%. The entire window of operation regarding all process and formulation possibilities is expected to be much wider but needs to be established in future research.

Microfluidic systems, characterized by micro-meter sized channels, are used in a variety of applications. In foods, the most common application is in the preparation of emulsions where they provide accurate control over droplet size, and shape of internal structures. This paper gives an overview of different microfluidic emulsification techniques i.e., shear driven and spontaneous droplet generation, together with their current limitations. Next a comparison is made on the basis of various parameters affecting the process of emulsification. At the end, an outlook is given on scale-up of microfluidic emulsification for preparation of food-related products.

Premix emulsification was investigated using packed beds consisting of micron-sized glassbeads, a system that avoids fouling issues, unlike traditional premix membrane emulsification. The effects of emulsion formulation were investigated, most notably the viscosity and the surfactant. The dropletsize was reduced by increased shea rstress in the emulsion. This was stronger at low viscosity ratios than at high ratios. As expected the flux was proportional to the overall emulsion viscosity, and emulsions with small droplet size (Sauter mean droplet diameter o5 µm) could still be produced at up to 60% of dispersed phase provided that sufficient surfactant was available. More uniform emulsions(spanE0.75) were produced withTween-20(nonionic )and SDS(anionic) as surfactants than with CTAB (acationic surfactant), possibly due to acombination of a low equilibrium interfacia ltension and electrostatic attractions with the glass surface. Scaling relations were proposed taking into account all investigated product properties that can describe the dropletsize successfully.

Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers, increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75&deg, brix for 15 min which reduced the energy consumption to 1.3 times compared to other powers. Moreover, microwave processing better retained the sensory properties of concentrate and preserved its antioxidant activity. Thus, 100 W was most energy efficient in concentrating sugarcane juice. In general, microwave processing reduced the processing time and cost making it a sustainable approach to concentrate juices.

Some emulsification techniques based on microstructures are known for the monodispersity of produced droplets, however, they lack in scalability. The techniques that are able to produce emulsions in larger amounts do not usually produce monodispersed droplets. We here report on a specific technique that has the potential to combine the best of both worlds: premix emulsification using a packed bed of differently sized glass beads (55, 65, 78 and 90 μm) supported by a metal sieve. The production of oil-in-water emulsions was targeted, and the process conditions especially related to internal structure of the porous media like interstitial void size and bed height were investigated. The Reynolds number, Re , was used to characterize the flow inside the packed bed consisting of asymmetric pores following a tortuous path inside the porous media. The void size and the flow velocity determined the droplet break-up. Two droplet break-up mechanisms were identified: either dominated by constriction ( Re Re >40). Droplets below 5 μm (droplet to void size ratio≈0.2) could easily be produced; having relatively narrow droplet size distribution (droplet span≈0.75). The measured fluxes were comparable to the highest reported flux values for premix membrane emulsification studies. Statistically significant scaling relations were established for the studied process conditions.

The term “gel” comes under the subject of colloidal science and has been defined in the Polymer Dictionary as “polymers and their swollen matters with three-dimensional network structures that are insoluble in any solvent.” However, it is also true that there is still no generally adopted definition of this term. A more simplified definition is “a gel is an intermediate between a solid and liquid possessing both elastic (solid) and viscous (liquid) characteristics.” It exhibits flexible behavior (similar to a solid) and gets distorted on applying pressure, but recovers to its actual shape after removal of the stress as distortion has left the bonds between the particles integral. A gel also shows viscous properties as part of the deformation is not recovered after the stress is removed and the gel flows since the bonds are broken and new bonds are formed, as in a liquid when force is applied.

Objective: Apart from having various physiological functions in the body, ascorbic acid (vitamin C) and cholecalciferol (vitamin D 3 ) also have a key role in skin protection. However, their bioavailability is quite limited in the skin, and therefore, many cosmetic products are supplemented with these vitamins, which are usually associated with stability issues. To avoid these issues, here we report on the preparation of microsponges of these vitamins for topical application. Methods: The microsponges were prepared through various emulsification-solvent evaporation methods involving single (O/O, O/W) or double (W/O/O, W/O/W, S/O/W) emulsion. The organic internal phase was consisted of Eudragit ® RS 100 polymer dissolved in an organic solvent such as acetone or dichloromethane, at a constant polymer to drug ratio of 2:1. The prepared microsponges were characterized for their entrapment efficiency, droplet size and uniformity, core to wall interaction, and surface morphology. Results: It was found that the W/O/W and S/O/W are suitable methods for the preparation of vitamin C microsponges and O/W is a suitable method for the preparation of vitamin D 3 microsponges; ensuring an encapsulation efficiency of around 56-59% and 93%, respectively. The average diameter of vitamin C and D 3 microsponges was typically around 56-68 μm and 48 μm, respectively. Conclusion: It is possible to encapsulate both water and oil soluble vitamins in a microsponge system at an appreciable entrapment efficiency. The findings of the present study are expected to play a vital role in the development of cosmeceuticals.

Oil-in-water premix membrane emulsification was successfully carried out using various nickel sieves having rectangular (width<

Currently, importance of natural products is being revitalized to alleviate various health discrepancies. The link between health and diet is well documented and the consumers' trend reflects conscience towards their dietary habits. Probing these links has led to the emergence of functional, nutraceuticals and pharma foods, now taking hold over global nutrition market. Phytochemicals in diet could provide protection against several threats like free radical formation, degenerative disorders and lifestyle related diseases but still role of array of active ingredients should be unveiled. The review is intended to focus on rich phytochemistry of Morus alba L., its antioxidant potential, inhibition of LDL oxidation, neurodegenerative disorders and mode of action in boosting skin tone. It has a unique nutritional profile containing proteins, phenolics, flavonoids and anthocyanins that enhances its significance as promising nature's functional tonic. Chemistry of mulberry leaves enumerate that it contains some antimicrobial agents like kuwanon G and leachianone etc. Mulberry extracts or components especially flavonoids i.e. quercetin, rutin and isoquercitrin scavenge free radicals showing potential against oxidative stress. Presence of prenylated flavonoids further strengthened its antioxidant claims. Additionally, these antioxidants provide cardiovascular protection as these inhibit LDL oxidation and thus atherosclerosis. Likewise, some other components such as 1-deoxynojirimycin (DNJ) and Moran 20K have been reported to be effective against hyperglycemia and lipid peroxidation in diabetics. Mulberry leaves as protein source in food formulations and neuroprotective functions can be used against neurodegenerative disorders such as Alzheimer and Parkinsonism. Furthermore, it also demands special consideration to improve skin tone. Chemopreventive potential has been highlighted in some studies but still researchers should pay attention to validate the findings to enhance meticulousness.