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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.)

Food waste, accounting for about one-third of the total global food resources wasted each year, is a substantial challenge to global sustainability, contributing to adverse environmental impacts. The utilization of food waste as a valuable source for bioactive extraction can be facilitated through the application of DES (Deep Eutectic Solvents). Acknowledging the significant need to tackle this issue, the United Nations integrated food waste management into its Sustainable Development Goals, hence, the present review explores the role of DES in bioactive compounds extraction from food waste. Various extraction processes using the DES system are thoroughly studied and the application of bioactive components as antioxidants, antimicrobials, flavourings, nutraceuticals, functional ingredients, additives, and preservatives is investigated. Most importantly, regulatory considerations and safety aspects of DES in food applications are discussed in-depth along with consumer perception and acceptance of DES in the food sector. The key hypothesis of the review is to evaluate emerging DES systems for their efficiency in bioactive extraction technologies and various food applications. Overall, this review provides a comprehensive understanding of utilizing DES for synthesizing valuable food waste-derived bioactive components, offering a sustainable approach to waste management and the development of high-value products., 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.)

In future, global demand for low-cost-sustainable materials possessing good strength is going to increase tremendously, to replace synthetic plastic materials, thus motivating scientists towards green composites. The PLA has been the most promising sustainable bio composites, due to its inherent antibacterial property, biodegradability, eco-friendliness, and good thermal and mechanical characteristics. However, PLA has certain demerits such as poor water and gas barrier properties, and low glass transition temperature, which restricts its use in food packaging applications. To overcome this, PLA is blended with polysaccharides such as gum and cellulose to enhance the water barrier, thermal, crystallization, degradability, and mechanical properties. Moreover, the addition of these polysaccharides not only reduces the production cost but also helps in manufacturing packaging material with superior quality. Hence this review focuses on various fabrication techniques, degradation of the ternary composite, and its application in the food sector. Moreover, this review discusses the enhanced barrier and mechanical properties of the ternary blend packaging material. Incorporation of gum enhanced flexibility, while the reinforcement of cellulose improved the structural integrity of the ternary composite. The unique properties of this ternary composite make it suitable for extending the shelf life of food packaging, specifically for fruits, vegetables, and fried products. Future studies must be conducted to investigate the optimization of formulations for specific food types, explore scalability for industrial applications, and integrate these composites with emerging technologies (3D/4D printing)., 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.)