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Conversion of rice straw into nanocellulose offers a sustainable approach to agricultural waste management, yielding an industrially important product with potential applications. This work focuses on effectively extracting pure cellulose from both widely used Basmati and Parmal rice straw (BRS and PRS) using less alkali concentrations (3-5 % NaOH). The process was optimized via Box Behnken design at 90-150 °C temperatures for 90-150 min, which resulted in 88.8 ± 2.07 % cellulose for BRS and 89.10 ± 2.67 % for PRS. The cellulose was then processed into nanocellulose (BRSNC and PRSNC) through the combined approach of citric acid and ferric chloride hydrolysis. Various characterization techniques confirmed the removal of lignin and hemicellulose from the rice straws at different stages of hydrolysis. Nanocellulose was further transformed into nanohydrogel (BRSHG and PRSHG) using neem oil. In comparison to nanocellulose, the nanohydrogels exhibited remarkable dye reduction under UV light. The antimicrobial activity revealed superior efficacy of nanohydrogels against E. coli and S. aureus highlighting their potential in environmental remediation and antimicrobial applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025 Elsevier B.V. All rights reserved.)

Antioxidants are crucial in reducing oxidative stress and enhancing health, necessitating precise quantification in food matrices. Advanced techniques such as biosensors and nanosensors offer high sensitivity and specificity, enabling real-time monitoring and accurate antioxidant quantification in complex food systems. These technologies herald a new era in food analysis, improving food quality and safety through sophisticated detection methods. Their application facilitates comprehensive antioxidant profiling, driving innovation in food technology to meet the rising demand for nutritional optimization and food integrity. These are complemented by electrochemical techniques, spectroscopy, and chromatography. Electrochemical methods provide rapid response times, spectroscopy offers versatile chemical composition analysis, and chromatography excels in precise separation and quantification. Collectively, these methodologies establish a comprehensive framework for food analysis, essential for improving food quality, safety, and nutritional value. Future research should aim to refine these analytical methods, promising significant advancements in food and nutritional science., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Microwave-assisted extraction conditions were optimized using response surface methodology to evaluate the effects of extraction parameters on the yield and carbohydrate content of Luffa aegyptiaca mucilage. The optimal extraction parameters were determined at 540 W for 2 min with a 1:20 (g/mL) ratio, yielding a maximum of 5.90 % (w/w) and comprising 63 % carbohydrate content, which includes glucose, galactose, maltose, mannose, and galacturonic acid, characterized by β (1 → 4) and β (1 → 6) glycosidic bonds. The nanomucilage exhibited a monomodal particle size distribution of 145.3 ± 4.60 nm, high thermal stability (-1363.08 J/g), oil and water retention capacity, emulsifying ability (93.06 ± 0.48 %), emulsifying stability (75.02 ± 0.96 %), solubility (95.36 ± 0.89 %), and foaming ability (93.06 ± 0.48 %). Mucilage demonstrated potential in vitro anti-oxidant activity (2.05 ± 0.10 %) against Caco-2 cells, anti-inflammatory activity during membrane stabilization (30.47 ± 0.42 % to 70.46 ± 0.31 %,) and protein denaturation (20.47 ± 0.42 % to 78.39 ± 0.40 %) assays and anticancer activity against human breast cancer cells (MCF-7), with growth inhibition of 100.5 ± 12.45 %. Hence, this evaluation of Luffa aegyptiaca nanomucilage highlights its potential as a multifunctional biomaterial with significant applications in the healthcare industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025 Elsevier B.V. All rights reserved.)

This study focuses on utilizing papaya peel to produce carbon quantum dots (PP-CQDs) via a hydrothermal method and the PP-CQDs are subsequently embedded into carboxymethyl cellulose and pectin nanohydrogel to enhance the shelf-life of strawberries. The synthesis of PP-CQDs was found to be optimal under conditions of 12 h and 200 °C, resulting in a quantum yield of 39.15 % and an average particle size of 4.16±0.07 nm. The PP-CQDs had intense blue luminescence and a peak absorbance at 262 nm when exposed to UV light. They also displayed unique fluorescence emission at 260 nm and excitation at 526 nm. Particle size was not significant for both control (176.4 ± 0.18 nm) and PP-CQDs embedded nanohydrogel (175.8 ± 0.09 nm). The PP-CQDs nanohydrogel composite demonstrated high cell viability (95.12±0.78 to 98.43±0.96 %) as well as excellent antibacterial efficacy against pathogenic Staphylococcus aureus bacteria during time-kill and anti-quorum activity. Both types of coated strawberries exhibited non-significant differences in weight loss (16.85±0.18 and 16.34±0.39 %) as compared to uncoated strawberries (20.87±0.42 %) during storage. The firmness of both coated strawberries was found to be significantly higher as compared to uncoated samples, while strawberries coated with composite nanohydrogel showed enhanced microbial stability. Overall, PP-CQDs embedded nanohydrogel could be a promising coating material to enhance the shelf-life of highly perishable fruits., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aimed to evaluate the extraction efficiency of mucilage from Cordia dichotoma fruits using various aqueous extraction methods, including microwave-assisted water extraction (MWE), hot-water extraction (HWE), and cold-water extraction (CWE). Different analytical techniques were employed to characterize the Cordia dichotoma mucilage (CDM). Additionally, the functional properties, anti-microbial, anti-inflammatory, and dye reduction potential of CDM were assessed. The results indicated a significantly (p < 0.05) higher yield of CDM (13.44 ± 0.94 %) using MWE compared to HWE (12.08 ± 0.82 %) and CWE (7.59 ± 0.73 %). The optimal extraction condition was utilized for the spray-drying process, yielding a spray-dried mucilage powder (SDMP) with a yield of 9.52 ± 1.27 %. The presence of galactose and arabinose as major sugar and functional groups such as OH, COOH, CH, and NH from proteins, uronic acids, and sugars were identified. CDM particles exhibited an irregular morphology and demonstrated thermal stability, with maximum weight loss occurring between 221.83 and 478.66 °C. The particle size of CDM was 681.16 ± 2.18 nm with a zeta potential of -21.46 ± 1.72 mV. Rheological analysis revealed that CDM exhibited shear-thinning behavior. Furthermore, CDM displayed inherent biological activities, including antimicrobial and anti-inflammatory properties. The dye reduction potential of CDM was evidenced by an 88.67 % degradation of indigo carmine dye. In summary, this study provides insights into the cost-effective extraction methods for CDM and its potential utilization as an eco-friendly material for dye reduction., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0-10 %) of Lentinus edodes (also known as shiitake) powder. Noodles with 4 % mushroom powder (L3) exhibited comparable sensory attributes in comparison with control noodles. The L3 showed significantly higher protein (1.92 ± 0.035 %), decreased carbohydrate content, improved cooking characteristics. The L3 exhibited darker color with lower hardness, adhesiveness, higher mineral content and bioavailability of iron (59.22 ± 0.49 %). As well, L3 showed a significantly higher mineral transport, retention, and uptake of minerals followed by increased ferritin content (29.17 ± 0.52 ng/mg cell protein). Mushroom powder incorporation in noodles significantly decreased the area under the curve of reducing sugar release correlating with lower glycemic index and thus a potential impact on blood sugar levels. This study illustrates the efficacy of mushroom powder as a functional component in noodles, offering both augmented nutritional advantages and increased glycemic regulation., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Agricultural waste presents a significant environmental challenge due to improper disposal and management practices, contributing to soil degradation, biodiversity loss, and pollution of water and air resources. To address these issues, there is a growing emphasis on the valorization of agricultural waste. Cellulose, a major component of agricultural waste, offers promising opportunities for resource utilization due to its unique properties, including biodegradability, biocompatibility, and renewability. Thus, this review explored various types of agricultural waste, their chemical composition, and pretreatment methods for cellulose extraction. It also highlights the significance of rice straw, sugarcane bagasse, and other agricultural residues as cellulose-rich resources. Among the various membrane fabrication techniques, phase inversion is highly effective for creating porous membranes with controlled thickness and uniformity, while electrospinning produces nanofibrous membranes with high surface area and exceptional mechanical properties. The review further explores the separation of pollutants including using cellulose membranes, demonstrating their potential in environmental remediation. Hence, by valorizing agricultural residues into functional materials, this approach addresses the challenge of agricultural waste management and contributes to the development of innovative solutions for pollution control and water treatment., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Ageing is inevitable and poses a universal challenge for all living organisms, including humans. The human body experiences rapid cell division and metabolism until approximately 25 years of age, after which the accumulation of metabolic by-products and cellular damage leads to age-related diseases. Neurodegenerative diseases are of concern due to their irreversible nature, lack of effective treatment, and impact on society and the economy. Researchers are interested in finding drugs that can effectively alleviate ageing and age-related diseases without side-effects. Psychobiotics are a novel class of probiotic organisms and prebiotic interventions that confer mental health benefits to the host when taken appropriately. Psychobiotic strains affect functions related to the central nervous system (CNS) and behaviors mediated by the Gut-Brain-Axis (GBA) through various pathways. There is an increasing interest in researchers of these microbial-based psychopharmaceuticals. Psychobiotics have been reported to reduce neuronal ageing, inflammation, oxidative stress, and cortisol levels; increase synaptic plasticity and levels of neurotransmitters and antioxidants. The present review focuses on the manifestation of elderly neurodegenerative and mental disorders, particularly Alzheimer's disease (AD), Parkinson's disease (PD), and depression, and the current status of their potential alleviation through psychobiotic interventions, highlighting their possible mechanisms of action., (© 2023 The Authors. Molecular Nutrition & Food Research published by Wiley‐VCH GmbH.)

Corn silk ( Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value. Novelty statement. In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Gums are high-molecular-weight compounds with hydrophobic or hydrophilic characteristics, which are mainly comprised of complex carbohydrates called polysaccharides, often associated with proteins and minerals. Various innovative modification techniques are utilized, including ultrasound-assisted and microwave-assisted techniques, enzymatic alterations, electrospinning, irradiation, and amalgamation process. These methods advance the process, reducing processing times and energy consumption while maintaining the quality of the modified gums. Enzymes like xanthan lyases, xanthanase, and cellulase can selectively modify exudate gums, altering their structure to enhance their properties. This precise enzymatic approach allows for the use of exudate gums for specific applications. Exudate gums have been employed in nanotechnology applications through techniques like electrospinning. This enables the production of nanoparticles and nanofibers with improved properties, making them suitable for the drug delivery system, tissue engineering, active and intelligient food packaging. The resulting modified exudate gums exhibit improved rheological, emulsifying, gelling, and other functional properties, which expand their potential applications. This paper discusses novel applications of these modified gums in the pharmaceutical, food, and industrial sectors. The ever-evolving field presents diverse opportunities for sustainable innovation across these sectors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm 3 ) and tapped density (0.62 ± 0.010 g/cm 3 ), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The potential of alkali-assist photocatalytic (AAP) pretreatment to overcome the recalcitrant nature of lignocellulose biomass, i.e. rice straw (RS), was investigated in the present study. Box-Behenken Design (BBD) using standard response surface methodology (RSM) approach was considered to obtain optimal conditions for maximum delignification. The model was designed with three variables: alkali concentration (NaOH, 0-3% w/v), photocatalyst (TiO 2 NPs (titania nanoparticles), 0-1 g/L) and pretreatment time (30-240 min). The availability of cellulose was increased by 96.73%, while the concentration of lignin and hemicellulose decreased by 73.89%, and 71.79%, respectively, at a combination of 1.5% NaOH, 0.5 g/L TiO 2 NPs and 135 min pretreatment time. The structural and morphological alterations in the RS were assessed via Fourier Transform Infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) both before and after AAP pretreatment. The FTIR measurement indicated that the original RS included a significant quantity of lignin, which was eliminated after the pretreatment procedure. The XRD pattern demonstrates that cellulose crystallinity is significantly affected by the pretreatment. The SEM analysis revealed structural distortion and surface porosity from the pretreatment procedure., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly ( p  < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β-(1 → 4) and β-(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life., Competing Interests: The authors declare no conflict of interest., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Drug-induced liver injury (DILI) is the most challenging and thought-provoking liver problem for hepatologists owing to unregulated medication usage in medical practices, nutritional supplements, and botanicals. Due to underreporting, analysis, and identification issues, clinically evaluated medication hepatotoxicity is prevalent yet hard to quantify., Purpose: This review's primary objective is to thoroughly compare pharmaceutical drugs and herbal compounds that have undergone clinical trials, focusing on their metabolic mechanisms contributing to the onset of liver illnesses and their hepatoprotective effects., Methods: The data was gathered from several online sources, such as PubMed, Scopus, Google Scholar, and Web of Science, using appropriate keywords., Results: The prevalence of conventional and herbal medicine is rising. A comprehensive understanding of the metabolic mechanism is necessary to mitigate the hepatotoxicity induced by drugs and facilitate the incorporation or substitution of herbal medicine instead of pharmaceuticals. Moreover, pre-clinical pharmacological research has the potential to facilitate the development of natural products as therapeutic agents, displaying promising possibilities for their eventual clinical implementation., Conclusions: Acetaminophen, isoniazid, rifampicin, diclofenac, and pyrogallol have been identified as the most often reported synthetic drugs that produce hepatotoxicity by oxidative stress, inflammation, apoptosis, and fibrosis during the last several decades. Due to their ability to downregulate many factors (such as cytokines) and activate several enzyme/enzyme systems, herbal substances (such as Gingko biloba extract, curcumin, resveratrol, and silymarin) provide superior protection against harmful mechanisms which induce hepatotoxicity with fewer adverse effects than their synthetic counterparts., Competing Interests: Declaration of Competing Interest The authors declare no conflict of interest., (Copyright © 2023 Elsevier GmbH. All rights reserved.)

Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS., Competing Interests: Declaration of competing interest The authors have no relevant financial or non-financial interests to disclose., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility ( IVPD ), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly ( p  < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage ( G ') and loss ( G ″) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment., Competing Interests: The authors declare that they have no known competing financial interests that could have appeared to influence the work reported in this paper., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera , CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg -1 for uncoated and 717.88 mg GAE kg -1 , respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g -1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g -1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed. Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 The Authors.)

Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (T o , T p , T c ) and gelatinization enthalpy (ΔH gel ). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films' barrier and mechanical qualities were enhanced by cross-linking.

A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ -irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH 2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G' and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.

Pea ( Pisum sativum ) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.

Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1-10% w / v ). Nanoemulsion showed droplet sizes within the range of 157.33-229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30-90 °C), pH (2-9), and salt concentration (100-600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli . Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level.

In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25-12.75%, 12.91-15.10 g/g, and 8.97-16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries., (Copyright © 2021 Elsevier B.V. All rights reserved.)

In arid and semiarid regions, groundwater is required for the drinking, agriculture, and industrial activities due to scarcity of surface water. Groundwater contaminated with high concentrations of fluoride and nitrate can severely affect human health in these regions. Twenty-eight groundwater samples from rural habitations of Jhunjhunu district, Rajasthan, India, were collected in March 2018 and subjected to analysis for water quality parameters. Fluoride and nitrate concentrations in groundwater varied from 0 to 5.74 mg/L and 10.22-519.64 mg/L, respectively. Nitrate content of about 86% samples and fluoride content of about 54% exceeded the permissible limit of Bureau of Indian Standards (IS:10,500) as well as World Health Organization standards. All groundwater samples belonged to poor to unfit drinking water quality index. Principle component analysis elucidates the anthropogenic contribution to high nitrate concentrations observed in this area. Noncarcinogenic human health risk evaluated from high nitrate and fluoride in drinking water for children, men, and women points to the fact that noncarcinogenic risk is exceeding the allowable limit to human health. The predominating hydrochemical facies in the area is Na + -HCO 3 - -Cl - followed by Na + -Mg 2+ -HCO 3 - -Cl - . The Gibbs plot and bivariate ionic cross-plots suggest the noncarbonate weathering (rock dominance), evaporation dominance, and ion exchange process to be the predominating geochemical mechanisms governing the evolution of groundwater hydrogeochemistry. Giggenbach diagram shows the immature character, i.e., incomplete equilibration of the groundwater., (© 2021. The Author(s), under exclusive licence to Springer Nature B.V.)

Human skin acts as a physical barrier; however, sometimes the skin gets infected by fungi, which becomes more severe if the infection occurs on the third layer of the skin. Azole derivative-based antifungal creams, liquids, or sprays are available to treat fungal infections; however, these formulations show various side effects on the application site. Over the past few years, herbal extracts and various essential oils have shown effective antifungal activity. Additionally, autoxidation and epimerization are significant problems with the direct use of herbal extracts. Hence, to overcome these obstacles, polysaccharide-based nanohydrogels embedded with natural plant extracts and oils have become the primary choice of pharmaceutical scientists. These gels protect plant-based bioactive compounds and are effective delivery agents because they release multiple bioactive compounds in the targeted area. Nanohydrogels can be applied to infected areas, and due to their contagious nature and penetration power, they get directly absorbed through the skin, quickly reaching the skin's third layer and effectively reducing the fungal infection. In this review, we explain various skin fungal infections, possible treatments, and the effective utilization of plant extract and oil-embedded polysaccharide-based nanohydrogels.

Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

In the present study, solid-state fermentation (SSF) of four fenugreek cultivars viz. HM-57, AFG-2, RMT-1 and RMT-303 were carried out using Aspergillus awamori and its effect on antioxidant properties, phenolic content and bioactive compounds were studied. Macro (Ca, K, and Na) as well as micro (Fe, Zn, and Cu) elements and in vitro bioavailability of the unfermented fenugreek (UFF) and Aspergillus -fermented fenugreek (AFF) samples were assessed with standard methods. On 5th day, total phenolic and condensed tannin contents showed significant ( p  ≤ 0.05) increase for all cultivars. Further, HPLC analysis confirmed formation of some new bioactive (vanillin, benzoic acid and catechin) compounds. Similarly, extracts from all AFF also showed an increase in the antioxidant potential such as inhibition of DPPH, hydroxyl free radical scavenging, reducing power, and total antioxidant capacity up to 5th day of SSF. Mineral in AFF were found with enhanced values when compared with respective UFF. In vitro bioavailability of Fe, Zn and Ca was also improved during SSF. Results from the present study may be helpful to food industry in developing new health foods and may provide a rational for development of functional ingredient in preparation of novel nutraceuticals., Competing Interests: Conflict of interestThere is no conflict of interest among authors regarding this manuscript., (© Association of Food Scientists & Technologists (India) 2020.)

Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.

Banana starch has drawn considerable attention these days owe to its commercial competitive potential and functional features in terms of human well being. Nowadays it emerges as a recent trade commodity with a broad range of suitability to many commercial aspects except its restricted exploitation by food industries only. As an additive, starch from unripe banana is the advocated target to derive many of standardized formulation with enhanced health attributes. Adopted modifications tactics in them to resistant starch form impart slow digestibility rate and limited rise in blood glycemic index. Besides, a vast range of rheological behavior and hydrothermal variations add extensive feasibility to formulation parameters. Banana starch is an according mean to exhibit gelatinization and retrogradation shift behavior on heating (cooking, baking, roasting, stewing and frying) as a result of which; organoleptic, physicochemical, nutritional, and digestive features are depends. This review presented all these above stated terms in a comparative means for banana starch behavior and modification possibilities as functional resources., Competing Interests: Declaration of competing interest I have compiled a review article entitled “Banana Starch Properties Description and Modified Variations; A Review”. I request you for its review and further permission for its consideration for publication under the above highlighted heading. This request is for nonexclusive word rights for use in this article as described. The source will be duly credited and all the co-authors associated with this work have no objection for this submission with Int. J Biol Macromol., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Tuber and root crops are matured as fundamental food crops universally especially in tropical and subtropical regions. Among them, Taro (Colocasia esculenta) considered as 5th chief root crop due to its medicinal, ornamental and food formulation facets. Competitively it holds a considerable amount of starch even more than that to potato, sweet potato, cassava and so on. Taro corms starch (70-80%) contemplate as a cheapest abode for food industries due to its multifarious potentiality in food like stabilizer, emulsifier, fat substitute and as filler agent too. Baby foods, packaging material novelties, geriatric foods with resistant starch incorporation are the recently explored deliverables. Moreover, quality attributes of taro starch increases its behavioral versatility after modification competitively in a much better manner than native starch. This review aims to outline the current awareness about taro starch's molecular pattern, isolation procedures, properties, modifications and novel hit approaches for commercial viability. Gluten-free trait, hypoallergenic features and high digestibility are the additional benefits that widens its application scope to adapt better among pharma and textile in along with food sector., (Copyright © 2020 Elsevier B.V. All rights reserved.)

In present study kinetic, thermal and rheological characteristics of oil isolated from flaxseed were studied and because of high content of α-linolenic acid (essential omega-3 fatty acid), flaxseed oil was incorporated in muffins by replacing fat/shortening at different levels (10%, 20%, 30% and 40%). To evaluate rheological behaviour, the experimental data of flow behaviour for flaxseed oil was fitted to Power law model, consistency index (K) and flow behaviour index (n) and Arrhenius parameters (activation energy and frequency factor) were evaluated. The n value of the oil treated at 10, 15, 20, 25 and 30 °C were found between 0.8 to 0.9, which suggested the non-Newtonian fluid behaviour of flaxseed oil. Thermal properties of flaxseed oil was evaluated using DSC (differential scanning calorimetry). The flaxseed oil possessed three endothermic and one shoulder peak. Gas chromatography revealed the fatty acids composition qualitatively and quantitatively and flaxseed oil is dominated by unsaturated fatty acids. Saturated oil was replaced with flaxseed unsaturated fat and results showed that substituting oil with flaxseed fat at level upto 20% produced muffins possessed the better texture, colour, aroma, mouth feel and overall quality score. Practical application: Modern diet lifestyle demands of healthy natural foods represent a challenge for food manufacturers to lead towards the healthy new trends. Fats imparts lubrication, texture, flavour and acceptability therefore used as major ingredients in bakery goods. Fats contains saturated fatty and dietary intake of saturated fatty acids in excess amount leads to many health disorders. Therefore, substitution of saturated fatty acid with PUFAs (omega-3 and omega-6) for the protection against diseases and metabolic disorders may be a solution for healthy and nutritious product development., (© Association of Food Scientists & Technologists (India) 2020.)

Fenugreek gum (FG) was isolated from six different Indian fenugreek cultivars and studied for their functional, structural, thermal and rheological attributes. The highest yield (13.5%) was observed for cultivar RMT-365. All galactomannans depicted good water and oil holding capacities ranging from 2009 ± 5.5 to 2099.9 ± 2.5% and 523.5 ± 3.5 to 553.0 ± 2.0%, respectively. DSC thermograms of FG revealed the presence of one endothermic and one exothermic peak. For endothermic transition of gums from different cultivars, enthalpy change (Δ H a ) ranged from 234.2 to 351.8 J/g while for exothermic transition, Δ H a values ranged from 72.0 to 102.1 J/g, much lower as compared with endothermic peak. The effect of variable shear rate on viscosity of 1% FG solutions showed their shear thinning behaviors for all the cultivars, whereby the viscosity decreased with increasing shear rate. Frequency sweep tests indicated typical viscoelastic fluid behavior for all the gum solutions. Increase in the magnitude of G' and G″ of FG solutions was observed with an increase in frequency. A detailed understanding of different chemical, functional and thermal properties of FG could surely enlarge the radius of its application and eventually aid in its utilization in different food, pharma and cosmetic products., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Indian fenugreek cultivars were characterized for their antioxidant properties and bioactive compounds were quantified using high performance liquid chromatography (HPLC). The extraction efficiencies were compared for two extraction solvents [aqueous ethanol (50%) and methanol]. The bioactive properties studied were total phenolic content (TPC), total flavonoids content (TFC), condensed tannin content (CTC), 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonate) (ABTS + ), 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity (TAC), and reducing power activity (RPA). Aqueous ethanol extracts showed higher TPC, TFC, ABTS + , TAC and RPA as compared to methanol. However, methanolic extracts showed higher CTC and DPPH activity. Higher TPC [45.3 and 45.4 mg gallic acid equivalents (GAE)/g dry weight basis (dwb)], DPPH (93.0 and 93.2%), ABTS + (98.3 and 98.5%), RPA [40.9 and 44.9 mg quercetin equivalents (QE)/g dwb], were observed for cv.RMT-143 and cv.RMT-365, respectively. TFC (20.5 mg catechin equivalents (CE)/g dwb) and CTC (9.3 mg CE/g dwb) were found the highest for cv. Kasoori methi. Quantification of phenolic compounds using HPLC revealed higher amount of gallic acid (in Kasoori methi), ascorbic and p-coumaric acid (HM-57), benzoic and cinnamic acid (RMT-143) and catechol (only in RMT-365). Significant ( p  < 0.05) protection against in vitro plasmid deoxyribonucleic acid (DNA) (pBR322) oxidative damage was observed for fenugreek extracts., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© Association of Food Scientists & Technologists (India) 2020.)

Native and gamma (γ) irradiated lotus seed starches were studied for their physicochemical, thermal, pasting and morphological properties. Upon gamma irradiation of 5, 10, 15 and 20 kGy, amylose content of starches was decreased as the dose of irradiation was increased. Lotus seeds starch granules had bimodal size distribution varying in size from small to large. Observation under scanning electron microscope (SEM) showed that at low dose of irradiation (5, 10kGy), no significant changes were observed in shape and size. However, minor alterations were notice during treatment of 15kGy and 20 kGy, which included roughness. Irradiation significantly decreased the pasting properties (peak, trough, final and setback viscosities) of the starch. For native starch, T o , T p , and T c of 137.44 °C, 138.29 °C and 143.21 °C and 169.51 °C, 169.72 °C, and 177.73 °C respectively was observed for first and second peak. Upon irradiation, the gelatinization temperatures were decreased. The irradiated starch showed no change in diffraction pattern compared to native lotus seed starch but a dose-dependent decrease in relative crystallinity was observed., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Oat starch is getting attention owing to its usefulness and potential in a number of food and non-food applications. Starch is by far the main component of oat grains and possesses some unique chemical, physical, and structural properties when compared with other cereal starches. Oat starch offers untypical properties such as small size of granules, well-developed granule surface and high lipid content. Variation in amylose and amylopectin proportion along with the properties associated with the amylopectin molecule makes diversity in composition of oat starch. The pasting and rheological properties of oat starches control food product quality. This review articles outlines the recent developments in understanding of the starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics and various application of oat starch. Potential applications of oat starches are also reviewed., Competing Interests: Declaration of competing interest None., (Copyright © 2020 Elsevier B.V. All rights reserved.)

In present work, we synthesized copper nanoparticles using l-ascorbic acid as a reducing agent and capped them with gum arabic. Based upon spectrometric analysis and particle size distribution (19.60-35.06 nm) by intensity, a 1% concentration of gum arabic was selected as the suitable capping agent for copper nanoparticles. Gum arabic capped copper nanoparticles revealed significantly (p < 0.05) higher zeta potential value than that of unmodified copper nanoparticles. Energy-dispersive X-ray spectroscopy revealed the purity of the copper nanoparticles, whereas scanning electron microscopy confirmed the polygonal prismatic shape of the gum arabic capped copper nanoparticles. As well, TEM analysis confirmed the monodispersed nature of the gum arabic capped copper nanoparticles. Gum arabic capped copper nanoparticles showed significantly (p < 0.05) higher zone of inhibition for Salmonella typhimurium (27 mm) than that of other bacterial strains. Approximately 95% photocatalytic degradation of methylene blue and crystal violet was observed within 40 and 20 min. As well, both unmodified and gum arabic capped copper nanoparticles were found to be non-toxic to Caco-2 cells during cell viability assay., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2020 Elsevier B.V. All rights reserved.)

To assess the cellular mineral uptake and oxidative stability of flower extract, a nanoscale gum arabic stabilized Rhododendron arboreum flower extract emulsion was formulated. Four different concentrations of flower extract (1-5%) were used for the optimization of the nanoemulsion. A significant ( P  < 0.05) difference was observed in average droplet size (43.51-55.87 nm) of the nanoemulsion. FTIR spectrum confirmed mainly C=C, aliphatic C-H, aliphatic and aromatic galacto-proteins, and polymeric-OH groups present in nanoemulsion. Smooth type of nanoemulsion was confirmed by inverted light microscopy. Ionic strength was evaluated and significant ( P  < 0.05) increase in particles size was attributed, whereas significant ( P  < 0.05) decrease in zeta potential was observed by increased NaCl concentration. Iron and calcium showed a non-significant difference in terms of mineral bioavailability. Calcium revealed significantly higher cellular uptake (52.11%) in comparison with iron (50.25%) and zinc (45.32%) during transwell assay. Higher cellular iron uptake unveiled a satisfactory amount of ferritin content., (© Association of Food Scientists & Technologists (India) 2019.)

Modern diet lifestyle choices of convenient and nutritious food is really a tedious challenge to work upon by manufacturers as to cope-up with existing line of product formulation. Present investigation also aimed to reveal the thermal, shear and dynamic behaviour of chia seed mucilage and its supplementation at 0, 10, 20, 30 and 40% proportion as fat replacer in cookies development. Chia mucilage solution showed values of n < 1, which indicates the pseudo-plastic and shear thinning behaviour of the mucilage. At the region of low frequency, G″ was observed to be higher than G' for chia seed mucilage and at a certain characteristic frequency, a crossover of frequency versus G' and G″ curves was observed. DSC thermograms of chia mucilage sample showed both endothermic as well as exothermic peak. For the endothermic and exothermic peak, transition temperatures (T o , T p and T e ) of chiaseed mucilage was 52.8 °C, 107.9 °C and 215.0 °C and 277.7 °C, 316.8 °C and 354.9 °C, respectively. Highest spread factor, diameter and thickness of cookies were observed in full fat (control) cookies. With the increase in the concentration of chia seed mucilage, the spread factor of cookies decreased from 6.83 to 5.99. The study concluded that supplementation of cookies with 30% mucilage possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making. Pasting and rheological properties of the native and OSA modified starch as well as antioxidants and sensorial attributes of coated and non-coated grapes were evaluated. The peak and final viscosity of the OSA modified wheat starch (1270 Pa and 1589 Pa) was found to be higher than native starch (1120 Pa and 1490 Pa). Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native starch. G' and G″ values of native starch were 2145 and 250 Pa whereas for OSA modified starch, these values were 1780 and 190 Pa. Results exhibited that starch based coating have potential to maintain total phenolic content, total carotenoids and scavenging activities as well as the shelf life and quality of grapes for 13 days. The coated grapes were also found microbiologically safe for human consumption. OSA modified starch based coating was found to be more effective as compared to native wheat starch. Therefore, this study suggested that the edible coating with good water barrier properties will be beneficial for fruit processors to enhance the shelf-life of fresh produce., (Copyright © 2019 Elsevier B.V. All rights reserved.)