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

Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different levels of brown rice flour incorporation (0, 20, 40, and 60 %), and the breads were abbreviated as MB0, MB1, MB2, and MB3, respectively. The findings of the study revealed that with the increase in the concentration of brown rice flour, there was an increase in the ash and fiber contents, which increased from 0.85 to 3.58 % and 0.86 to 1.76 %, respectively. Increasing the concentration of brown rice flour increased hardness, whereas gumminess, chewiness, stickiness, and adhesiveness decreased proportionately. The results showed that brown rice flour could be an effective ingredient by missing it in whole wheat flour up to a level of 40 % to yield breads of acceptable sensory attributes with average liking sensory scores of 7 (like moderately) and above.

Proteins are usually composed of carbon, nitrogen, hydrogen, oxygen, and sulfur, resulting in too many amino acid molecules with interlinked peptide bonds. A careful analysis of other protein-rich choices is required because of the depletion of conventional protein resources and the need to meet the dietary demands of the increasing global population. The prime motive for creating concentrates and isolates from a protein source is to increase the concentration of proteins by removing non-protein constituents, allowing the use of a lower amount of protein for food formulation to provide specific nutritional and functional properties. Protein concentrates are a possible alternative that come from a range of sources, including dairy products, plants, and insects. Their extraction strategies, which range from conventional solvent extraction to cutting-edge approaches, such as membrane separation and enzyme-assisted procedures, provide opportunities to maximize yield, maintain nutritional value, and reduce environmental impact. These concentrates are used in the food sector to improve dietary profiles, formulate functional foods, and meet growing demand for plant-based and alternative protein sources. This review advances our understanding of this crucial element in the search for nutrient-dense and sustainable protein sources by clarifying their origins, extraction techniques, and uses.

The effect of the incorporation of roasted garden cress seed powder (RGCSP) in the diet of girls with anaemia on Hb level and quality was evaluated. Twenty-two girls were selected and their Hb levels were estimated. Out of twenty-two girls, fifteen girls were found to be anemic and were selected for the study and it was found that four girls had mild, nine had moderate and two had severe degree of anaemia. The girls' average Hb levels dramatically raised from 8.9 to 10.4 g/dL following a 60-day intervention that also included RGCSP. Research on garden cress seed powder (GCSP) showed that roasting decreased the amount of moisture, protein, carbohydrate, and zinc while increasing the amount of ash, fat, crude fiber, and iron. Four distinct formulations were created with various amounts of GCSP (5 %, 10 %, 15 %, and 20 %) to generate fortified chikki. The chikki with 15 % GCSP had the highest overall acceptance rating of among them. Compared to the control chikki, this enriched variety had higher percentages of protein (6.95 %), fat (15.87 %), moisture (4.60 %), fiber (3.95 %), and calorie content (456.23 kcal/100 g). Supplemented chikki made by fortifying with RGCSP was rich in nutritional composition.

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

The functional properties of pumpkin seed proteins remain unutilized in numerous food and industrial applications. Several current approaches aim to improve the functional properties of pumpkin seed proteins, allowing their innovative potential to develop and modify significantly. Several strategies can be implemented to alter the functional properties of proteins isolated from pumpkin seeds. The first is enzymatic hydrolysis, regardless of whether, proteases may free peptide binding and profoundly impact the protein structure and functionality. Thermal treatment can include heating and cooling to replace protein conformation and increase solubility, emulsification, and gelation properties. Chemical modification techniques, including acylation and glycation, can also be used to improve stability, viscosity, and foaming ability. Functional properties and, where possible, ingredients with many applications may include exceptional possibilities for proteins modified in food preparations, such as dairy replacements, plant-based meat analogues, and free gluten that have an outstanding aspect, satisfactory quality, and nutritional profiles. As multiple different proteins act as precursors of active peptides, they can also be used to generate bio-specific foods. This review briefly provides information about various types of protein extraction techniques and functional properties that are modified by different types of processing technologies.

Traditional agriculture relies heavily on chemical inputs, which pose significant threats to the environment and deplete natural resources. The environmental challenges posed by chemical-based agriculture and emphasizes the urgent need for sustainable alternatives in the face of climate change. Acknowledging the detrimental impact of environmental stressors on global agriculture sets the stage for exploration of PGPR as a promising solution. Plant Growth-Promoting Rhizobacteria (PGPR) have emerged as a sustainable alternative, fostering plant development, and enhancing stress resilience. A comprehensive understanding of the underlying signalling pathways and stress management mechanisms is essential to maximizing their potential. Plant health has been demonstrated, nutrient uptake has improved, and environmental stress has been reduced with the help of PGPR. Identifying the specific plant signalling pathways that are impacted by PGPR and comprehending their function in stress mitigation are critical to creating efficient and sustainable farming practises. Utilizing PGPR-mediated stress control may reduce the need for chemical inputs, encouraging environmentally friendly farming methods. By creating genetically engineered crops with increased stress tolerance, the knowledge gathered in this review can help ensure food security in the face of climate change. The signalling pathways involved, the processes underpinning PGPR-plant interactions, and the responses of plants to diverse stressors when PGPR is present have been explored. This review offers helpful insights into the intricate link between PGPR and plants, putting light on the uncertainties that beg for additional research by critically analysing the present literature and highlighting knowledge gaps.

Black carrots are an essential component of the human diet due to the presence of various beneficial nutrients, including polyphenols, anthocyanins, and phenolic acids. Black carrots can be added to enhance the color, taste, and nutritional value of a number of food products. Black carrots provide several health advantages, including antioxidant, anti-inflammatory, and anticancer characteristics. Black carrots lose some of their antioxidant power during extraction and during the storage period. The most prevalent anthocyanin in black carrot is cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside. It is critical to consider the stability of anthocyanins while working with black carrot extracts. Anthocyanin stability may alter in response to environmental conditions like heat, light, pH, and oxygen. Anthocyanins may undergo photochemical breakdown when exposed to light, and thermal breakdown when exposed to high temperatures. The pH may also affect the stability of anthocyanins, with a low pH leading to colorless and reduced stability. This review discusses the storage stability of bioactive components in black carrots. This study discusses the various polyphenols present in black carrots and their potential advantages, including antioxidant, anti-inflammatory, anticancer, antidiabetic, and anti-hypersensitivity actions. The numerous pharmacological functions of the flavonoids found in black carrots, including quercetin, luteolin, and myricetin are discussed.

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

Piper betel contains phytochemicals with diverse pharmacological effects. The objective of this study was to enhance the extraction efficiency of phytochemicals and the chlorophyll content using ultrasonication. The Box-Behnken design was employed to optimize the time (10, 20, 30 min), temperature (20, 30, and 40 °C), and solid-solvent ratio (1:10, 1:20, 1:30) by utilizing response surface methods with three independent variables. Multiple parameters, including extract yield, total phenol, total flavonoid, antioxidant activity, and chlorophyll content were used to optimize the conditions. The linear relationship between power intensity and responses was determined to be statistically significant, with a p-value less than 0.01. The interaction effect of temperature, time, and ratio of solid solvent was shown to be statistically significant (p

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

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

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, cardamom biscuit, pistachio biscuit and cashew biscuit, procured from local bakery, were analyzed for their proximate composition and color characteristics. The biscuits were having significantly (p ≤ 0.05) different values for proximate composition and color parameters. This study primarily aimed at investigating the application of electromyography (EMG) as a prospective technique for texture evaluation of these different types of biscuits. EMG is an upcoming technique for in vivo food texture evaluation which gives real-time information about the dynamic textural changes occurring during mastication of a food product. The EMG study was conducted on ten human subjects who were served six samples of biscuits in duplicate. To eliminate subject factor variance, two-way ANOVA was applied on the relative values of EMG variables. Two recordings of same subject in an EMG session for a biscuit sample showed significant (p ≤ 0.05) degree of similarity indicating that human mastication behavior is reproducible. Initially, twenty-eight EMG parameters were obtained which were reduced to five representative parameters using cluster analysis. Principal component analysis further classified these five masticatory parameters into two independent principal components (PC1 and PC2) for explaining the data variance. Cumulative proportions for PC1 and PC2 were 37.6% and 70.8%, respectively. The results showed that mastication time obtained from electromyographic analysis can evaluate sensory fracturability, hardness and chewiness. While middle interburst duration can effectively evaluate sensory cohesiveness and instrumental flexural strength. The study concluded that EMG can serve as a comprehensive texture evaluation tool in the bakery industry.

Natural substances present in plants called phytochemicals are essential for fostering favourable human health outcomes. These bioactive compounds support general health via a variety of processes. Phytochemicals have strong antioxidant qualities that aid in scavenging dangerous free radicals from the body. This antioxidant activity can promote cellular health by lowering oxidative stress, a major contributor to ageing and the onset of chronic diseases. Phytochemicals exhibit a dosage-dependent effect, which can either have beneficial or detrimental health outcome. Several in vivo and vitro studies have been conducted that strongly supports the health-promoting properties of phytochemicals in human diets. A diet that is rich in phytochemicals derived from fruits, vegetables, nuts, legumes, and whole grains has been linked to a lower incidence of lipid peroxidation, cardiovascular disorders, cancer, and other illnesses. Compounds such as β-glucans and echinacea stimulate immune responses, enhancing the body's ability to defend against infections and diseases. The study of phytochemicals has expanded the understanding of the biochemical diversity of plants and their potential applications in various fields of human life, including food and nutrition, pharmaceuticals, cosmetics, and agriculture. This review deals with the significance and varieties of phytochemicals used to enhance human nutrition and overall health.

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

The extensive industrialization of polyethylene during the 1950s resulted in the mass production of petrochemical-derived plastics that remain widely used today. However, the harmful environmental impact of these non-biodegradable plastics has become increasingly evident. The non-degradability of conventional plastics has led to the filling of landfill sites, raising water and land pollution, and rapid depletion of fossil resources. As a result, there is an urgent need to develop sustainable alternatives that can reduce the environmental impact of plastic waste. One promising solution is the production of starch-blended biodegradable polymers. These polymers are produced from renewable resources such as corn and have the potential to be biodegradable or compostable. The compatibility between starch and other biopolymers, like polybutylene succinate (PBS), polylactic acid (PLA), and polyhydroxyalkanoates (PHAs) is being researched in several areas of food processing. The environmental impact and sustainability aspects of starch-blended biodegradable polymers are addressed, emphasizing their renewable nature, reduced carbon footprint, and potential to mitigate plastic waste. They offer a sustainable and eco-friendly alternative that can significantly reduce plastic waste and minimize the reliance on fossil resources. Studying starch-blended biodegradable polymers as a sustainable alternative to conventional plastics is crucial in addressing the detrimental environmental effects of non-degradable plastics. The review discusses the influences of starch content, compatibilizers, and plasticizers on the mechanical, thermal, and barrier characteristics of the blends also provides valuable insights into the current research trends and applications of starch-blended biodegradable polymers, highlighting their potential to contribute to sustainability and environmentally friendly polymer materials in various industries.

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

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

The rising environmental problem of plastic packaging waste has led to the development of sustainable alternatives, particularly for food packaging. Polyhydroxyalkanoates (PHAs) are biodegradable, thermoplastic polyesters. They are employed in the production of various products, including packaging films. The bio-based nature and appropriate features of PHAs, similar to conventional synthetic plastics, have garnered significant attention from researchers and industries. The current study aimed to produce biodegradable food packaging using mango peel (a major agricultural waste) with enzymatic hydrolysis and PHAs synthesis. Mango peel is the hub for macro-and micronutrients, including phytochemicals. The process includes an enzymatic hydrolysis step that converts complex carbohydrates into simple sugars using mango peel as a substrate. The produced sugars are used as raw materials for bacteria to synthesize PHAs, which are a class of biodegradable polymers produced by these microorganisms that can serve as packaging materials in the food industry. To solve environmental problems and increase the utilization of agricultural by-products, this review presents a practical method for producing food packaging that is environmentally friendly.

The present study aimed to isolate a bioflocculating fungal strain from wastewater collected from a local bike garage. The isolate showed maximum similarity to Aspergillus species. The fungus was identified as Aspergillus flavus species F_GTAF1 IU (accession no OP703382). The isolated fungus was evaluated in terms of biomass recovery efficiency in Scenedesmus Sp. GTAF01. The extent of algal fungal co-pelletization was evaluated as a function of the algae-to-fungi ratio, volume of fungal culture in broth, agitation rate, and pH. results showed that at fungal culture volume of 60░%v/v, fungal culture volume of 1:3░%w/w, 100 rpm, and pH 3, 93.6░% biomass was obtained during the initial 5 h. At wavenumbers 1384 and 1024 cm-1 a significant alteration in the transmission percentage was observed in co-pellet compared to algae and fungal cells. This shows the significant role of C-H–H and C-N stretches in co-pellet formation. This study provides deep insight into effective microalgal harvesting along with the simultaneous extraction of lipids that can be used for the sustainable production of biodiesel.

Phalsa is a tropical and subtropical fruit that is high in nutritional value and is primarily cultivated for its fruit. As, Phalsa fruit contain high number of vitamins (A and C), minerals (calcium, phosphorus, and iron), and fibre while being low in calories and fat. The fruit and seed of Phalsa contain 18 amino acids, the majority of which are aspartic acid, glutamic acid, and leucine. Based on in vivo and in vitro studies phalsa plant possess high antioxidant, anti-inflammatory, anticancer, antimicrobial, antidiabetic properties. However, antioxidant properties are found in the form of vitamin C, total phenolic, anthocyanin, flavonoid, and tannin. The phalsa plant's fruits and leaves have substantial anticancer action against cancer cell lines. Because of the presence of a broad range of physiologically active chemicals, investigations on phalsa plants revealed that some plant parts have radioprotective qualities. The anti-glycosidase and anti-amylase activity of aqueous fresh fruit extract was shown to be substantial. The phalsa plant contains an abundance of biologically active chemicals, allowing it to control microorganisms through a variety of processes. Phalsa methanolic leaf extract was revealed to have antimalarial and antiemetic effects. The hot and cold polysaccharide fractions extracted from the phalsa plant have potent hepatoprotective and therapeutic properties. Therefore, this review is based on the nutritional, bioactive, phytochemicals, and potential pharmacological uses of phalsa. The potential health benefits and economic potential of the phalsa berry's phytochemicals are promising areas for further study.

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

Green walnuts have been valued for their health and medicinal effects for many years. Green walnuts have several bioactive metabolites, including polyphenols, flavonoids, and tannins, that have antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. With previous records of increased inclination towards natural or botanical sources of therapeutics, green walnuts have regained the uniqueness of therapeutic prominence globally. This comprehensive review provides a deep understanding of the use of green walnut (Juglans regia L.) around the globe and shows its potential pharmacological benefits. It explores the different therapeutic and medicinal uses of green walnuts, including their historical use in traditional medicine throughout different continents and regions, including Asia, Europe, America, Africa, and the Middle East. This review also provides the substantial studies conducted on green walnuts, which investigate the bioactive substances found in various parts of the walnut tree, including the kernel, shell, leaves, shoots, bark, and roots, indulging in their health advantages. It also diversifies the antibacterial, antioxidant, anti-inflammatory, cardiovascular, and antihypertensive activities of the green walnut, which clearly shows the prospective use of the walnut in nutraceutical and medicinal applications. This review continues by emphasizing the necessity for further research to focus on and attract global researchers to aim for a detailed understanding of the pharmacological implications of green walnuts and enhance their use in traditional and modern medicine.

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

Numerous developing nations face epidemics that are characterized by nutritional deficiencies in both humans and animals. A further threat to nutritional quality is posed by the lack of dietary diversity, which consists predominantly of cereal-based crops lacking in essential mineral nutrients. Cereals and pulses are major food crops in backward countries; however, they often lack essential compounds, macronutrients, and micronutrients, resulting in imbalanced nutrition. Widespread malnutrition, characterized by ailments such as anemia, rickets, and scurvy, is a direct consequence of this nutritional imbalance. It is crucial to bio-fortify cereals and pulses to provide the population with balanced diets and reduce malnutrition. New breeding techniques (NBTs) such as gene editing, gene overexpression, and gene transfer from wild relatives offer alternative avenues to obtain crops with optimal nutritional profiles. This review delves into the significance of bio fortification in enhancing food crops and explores the utilization of advanced breeding methods for the development of novel bio fortified crop varieties, thereby tackling nutritional security within the realm of agriculture. It conveys a message to researchers regarding the considerable potential of bio fortification to enhance crop productivity while enriching crops with additional nutrients.

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

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

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

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

This study employs artificial neural network (ANN) and particle swarm optimization (PSO) to maximize antioxidant and antimicrobial activity from green coconut shells. Phytochemical analysis was carried out on the extract obtained from ultrasound-assisted extraction performed at different combinations of time (10, 20, and 30 min), temperature (30, 35, and 40 °C), and the ratio of solid-solvent (1:10, 1:20, and 1:30 g/ml). The presence of these bioactive compounds exhibits antimicrobial and antioxidant activities. Quantitative analysis showed that the total phenolic compounds ranged from 7.08 to 33.46 mg GAE/g, flavonoids ranged from 2.09 to 28.46 mg QE/g, tannins ranged from 70.5 to 141.09 mg TAE/g, and antioxidant activity of 49.98–66.1 %. The FTIR analysis detected the presence of CO, O–H, and C–H bonds. The optimized condition of ultrasound-assisted extraction (UAE) was compared with the optimized condition of the microwave. The result of ultrasound-assisted extraction was observed to be better than microwave-assisted extraction.

Barley is one of the most important cereal crops cultivated in all agricultural regions across the world. Barley is high in proteins, and carbohydrates, including Beta-glucan, lipids, vitamins, and minerals. Barley is gaining popularity among agricultural and culinary experts due to its unique chemical composition and health benefits. Beta-glucans, a kind of soluble fiber found in barley, may help decrease cholesterol levels. Consuming barley could reduce total cholesterol and low-density lipoprotein cholesterol. Barley also contains antioxidant qualities and may help manage blood sugar levels. It is thought to be a beneficial supplement to a balanced diet for persons at risk of cardiovascular disease. Barley has been shown to have antitumor properties through regulating the immune system and limiting cancer cell proliferation and dissemination. Furthermore, barley possesses antioxidant and anti-inflammatory characteristics, which may contribute to its anticancer potential. Barley and barley-based food products have a broad range of applications in a variety of sectors, including food, beverage, bread, animal feed, and cosmetic ingredients. This review investigates the phytochemicals found in barley, such as phenolic acid, flavonoids, lignans, tocols, phytosterols, and folates. This review also highlights the health benefits of barley, such as cholesterol and blood sugar reduction, anticancer activity, anti-oxidant and detoxifying properties, anti-inflammatory and anti-arthritic properties. This paper discusses the several properties, uses of barley, health promotion activity of barley and different aspects, as well as current and future advances in developing various value-added products of barley.

This study aimed to recognize an effective treatment-time combination for improving nutritional value of Garden cress seeds (GCS). In this study GCS were subjected to different pre-treatments combinations viz., BoR- boiling (10 min) + roasting (2.5, 5 and 7.5 min), BlR- blanching (3 min) + roasting (2.5, 5 and 7.5 min) and SR- soaking (12 hrs) + roasting (2.5, 5 and 7.5 min), respectively. Results revealed for proximate composition showed slight variation in protein content ranged from 21.08 to 22.90% among treatments. Results for treatment SR 2.5 showed significant (p

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

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

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

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

Eco-enzyme is a type of natural compound that can be extracted normally from citrus fruit peels or waste and various other sources. It is a complex solution produced by the fermentation fresh kitchen waste such as vegetable and fruit peels. It is a type of vinegar made by fermenting food waste with sugar to form alcohol. Eco-enzyme is fermented solution made from a mixture of sugar, fruit peels, and water mostly in a ratio of 1:3:10. This review, in particular, focuses on the citrus Eco-enzyme as citrus fruit extracts and citrus flavonoids have the potential to possess promising biological characteristics due to their phenolic profile and antioxidant properties. Numerous innovative techniques used to produce eco-enzymes using different raw materials have been discussed in detail. Such techniques are cost-effective, eco-friendly, and possess multipurpose applications. The production of eco-enzyme not only lessens the compilation of organic waste but also provides a substitute for synthetic chemicals that are harmful to both human health and the environment. However, the major applications, including cleaning floors, utensils, gardening, and other innovative techniques of recycling and reusing natural trash that will assist in reducing fruit waste, have been explored in the present review.

The most crucial component of every food product is its color, which increases its acceptability and attractiveness. Synthetic colorants have gradually been replaced with natural-derived alternatives as a result of consumer perception and demand. Natural colors have a variety of health benefits, including antioxidant, anti-cancer, and anti-inflammatory properties. Natural colorants come from a variety of sources, including plants, microbes, animals/insects, and minerals. Many plants contain pigments, which are responsible for their natural hues. Chlorophyll (green), carotenoids (orange, yellow), anthocyanins (red, blue, purple), and flavonoids are among these pigments (red, blue, purple). Natural pigments give animals and insects their hues as well. Carotenoids are found in the feathers, scales, and fur of many birds, fish, and reptiles. Microorganisms that create pigments, such as bacteria and fungus, are also responsible for their natural hues. Carotenoids are pigments found in orange, yellow, and red that are generated by a variety of microorganisms, including bacteria and algae. Certain species of algae and cyanobacteria create phycobiliproteins, which come in red, blue, and purple hues. Certain microbes also create pigments such as riboflavin, flavins, and niacin, which provide yellow, orange, and red colors, respectively. These pigments can be used to impart natural colour to fermentation operations such as yoghurt and cheese manufacture. This review aims to outline the sources of natural colorants and their uses in the food industry, such as dietary supplements, food preservatives, and medicines with quality-controlling capabilities.

In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The four independent variables used were ultrasonication power (XP) with a range of 100–500 W, immersion time (XT) in the range of 30–55 min, solvent concentration (XC) of 45–65 % and solid to solvent ratio (XS) with range 1:6–1:14 w/w. The effect of these process parameters on the responses weight loss (YW), solid gain (YS), change in color (YC) and water activity (YA) of ultrasound assisted osmotic dehydration (UOD) cape gooseberry was studied by using response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). The second order polynomial equation successfully modeled the data with an average coefficient of determination (R2) was found to be 0.964 for RSM. While for the ANFIS modeling, Gaussian type membership function (MF) and linear type MF was used for the input and output, respectively. The ANFIS model formed after 500 epochs and trained by hybrid model was found to have average R2 value of 0.998. On comparing the R2 value the ANFIS model found to be superior over RSM in predicting the responses of the UOD cape gooseberry process. So, the ANFIS was integrated with a genetic algorithm (GA) for optimization with the aim of maximum YW and minimum YS, YC and YA. Depending on the higher fitness value of 3.4, the integrated ANFIS-GA picked the ideal combination of independent variables and was found to be XP of 282.434 W, XT of 50.280 min, XC of 55.836 % and XS of 9.250 w/w. The predicted and experimental values of response at optimum condition predicted by integrated ANN-GA were in close agreement, which was evident by the relative deviation less than 7%.

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

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

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

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

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

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

Sappan wood (Caesalpinia sappan) is a tropical hardwood tree found in Southeast Asia. Sappan wood contains a water-soluble compound, which imparts a red color named brazilin. Sappan wood is utilized to produce dye for fabric and coloring agents for food and beverages, such as wine and meat. As a valuable medicinal plant, the tree is also known for its antioxidant, anti-inflammatory, and anticancer properties. It has been observed that sappan wood contains various bioactive compounds, including brazilin, brazilein, sappan chalcone, and protosappanin A. It has also been discovered that these substances have various health advantages; they lower inflammation, enhance blood circulation, and are anti-oxidative in nature. Sappan wood has been used as a medicine to address a range of illnesses, such as gastrointestinal problems, respiratory infections, and skin conditions. Studies have also suggested that sappan wood may have anticarcinogenic potential as it possesses cytotoxic activity against cancer cells. Based on this, the present review emphasized the different medicinal properties, the role of phytochemicals, their health benefits, and several food and nonfood applications of sappan wood. Overall, sappan wood has demonstrated promising medicinal properties and is an important resource in traditional medicine. The present review has explored the potential role of sappan wood as an essential source of bioactive compounds for drug development.

Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being. They help in balancing the extent of bacteria in the gut and support the defensive immune system of the body. Studies have found that probiotics can help with a variety of conditions, including mental health. Probiotics are beneficial bacteria that can help to maintain and strengthen a healthy gut microbiome. The gut microbiome is important for healthy brain function, as it is linked to the production of neurotransmitters and hormones that regulate mood and behaviour. This review article includes detailed review on the origination of probiotics and its significance in the treatment of AD.

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

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

Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose’s functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.