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Wood apple chutney was nutritious and health beneficial product with biochemical properties such as phenolic compounds that act as antioxidant properties. The present investigation was to develop and storage study of wood apple chutney. The best quality of chutney was selected on the basis of organoleptic quality for storage study. During the storage period of chutney moisture content, pH, total soluble solid, titratable acidity, ascorbic acid and biochemical properties (total phenolic content and antioxidant activity) were analyzed. Wood apple chutney was recorded on second month that ascorbic acid, total phenolic content and antioxidant activity had 2.2 mg/100g, 143.7 mg/g and 65.4% respectively. Hence result signified that chutney prepared from wood apple fruit was contained nutritional properties that beat suitable for consumption up to 2 month after that biochemical properties start to degraded.

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging and safe food are the new progressive terms, adopted to describe the food industry. Also the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from merely using food packaging as a source of protection to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging. Keywords: edible packaging; encapsulation; nanoemulsions; bioactive compounds

Pearl millet is an arid region crop grown under adverse agro-climatic conditions. It has high energy value (361 Kcal/100 g) compared to other cereals (325–349 Kcal/100 g). Its carbohydrate content is 67.5 g/100 g with high fiber and α amylase activity. It is a gluten free grain, retains its alkaline properties after cooking, and is suitable for persons suffering from gluten intolerance. It has quality protein and the highest amount of fat content rich in unsaturated fatty acids (75%). It is a well-known source of B-complex and lipid soluble vitamins. This millet is the richest source of microminerals, particularly iron, phosphorous and zinc. Micronutrient deficiencies are responsible for major health problems among the poor in developing nations. Owing to its good nutritional profile, it has numerous health benefits. It is an underutilized millet; therefore, it is imperative to spread the knowledge and importance of millet’s nutritional profile and reorient the effort to generate demand through value addition and quality improvement. Biofortification is an attractive means of increasing the concentration of plant-derived nutrients in the edible organ, over and above the normal, through breeding new varieties. It is an economically feasible, easily implementable technique of delivering micronutrients to poor sections of population suffering micronutrient malnutrition. The biofortification of pearl millet is under way in India, and seven biofortified hybrids/varieties enriched with a higher amount of iron and zinc have been developed. Despite being nutrient rich, its food applications are limited due to rancidity, which reduces its shelf stability. Pearl millet’s high polyunsaturated fatty acid profile, along with the presence of lipases, is what causes rancidity and off-flavors. Screening of low rancidity susceptible pearl millet genotypes and understanding and modifying the enzymatic pathways may help to overcome this problem. Thus, development of various kinds of value added products from biofortified hybrids/varieties and making people aware of the importance and benefits of their consumption will help in addressing the malnutrition problem of growing populations.

A forward two channel blind source separation scheme can be used as a effective method for speech enhancement. In such a scheme, two mixed sound signals are used as inputs to estimate the original signals which created these mixtures. In an endeavour to enhance the speech quality, an attempt has been made in this paper to design a two channel blind source separation method based on a sparse learning strategy. The proposed approach takes advantage of the sparse nature of the acoustic path impulse responses of the mixing model and offers improved speech quality in comparison with traditional approach. Simulation study shows the improvement in speech quality in terms of perceptual evaluation of speech quality by the proposed sparse forward two channel blind source separation scheme.

Four flaxseed varieties viz., JL-27, JL-23, JLS-6, and JLS-9 were germinated for 48 hours. Moisture, fat, protein, and fibre, minerals and antinutritional factors were analyzed in germinated flaxseeds and were compared with the raw. Macro and micro minerals were also assessed for both raw and germinated flaxseeds. Results showed significant variations between raw and germinated flaxseeds. Germinated flaxseeds were more nutritious as compared to raw flaxseeds. Raw flaxseeds were rich in macro minerals whereas germination significantly improved the micro mineral profile of flaxseeds. Germinated JLS-9 seeds revealed maximum significant increase for iron, zinc and manganese. Germination process significantly reduced the cyanogenic glycosides and phytic acid. Maximum reduction for cyanogenic glycosides (82.37%) was noted in JLS-9, whereas phytic acid decline was maximum (52.27%) in JL-23.

There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.