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The current investigation was carried out to develop polyphenol-enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted from the mustard and sesame oilseed cakes through ultrasound-aided extraction alongside conventional extraction mode for comparison purposes. Among the oilseed cake extracts, sesame with methanol and ultrasonic extraction exhibited best results for TPC, DPPH, FRAP, ABTS, and β-carotene as 39 ± 0.04 g GAE/100 g, 35 ± 0.02 g TE/100 g, 20 ± 0.02 g TE/100 g, 18 ± 0.03 g TE/100 g, and 35 ± 0.05 g TE/100 g, respectively, and mustard showed 31 ± 0.04 g GAE/100 g, 20 ± 0.01 g TE/100 g, 16 ± 0.02 g TE/100 g, 12 ± 0.01 g TE/100 g, and 30 ± 0.05 g TE/100 g, respectively. In case of conventional extraction and methanol as solvent, sesame revealed outcomes for TPC, DPPH, FRAP, ABTS, and β-carotene as 13 ± 0.02 g GAE/100 g, 17 ± 0.03 g TE/100 g, 10 ± 0.01 g TE/100 g, 21 ± 0.04 g TE/100 g, and 15 ± 0.03 g TE/100 g, respectively, compared to mustard which showed for TPC, DPPH, FRAP, ABTS, and β-carotene as 11 ± 0.02 , 12 ± 0.01 , 08 ± 0.01 , 17 ± 0.03 , and 10 ± 0.01 , respectively. Likewise, for mustard oilseed cake extract with conventional extraction technique and water as solvent, minimum findings were observed for TPC, DPPH, FRAP, ABTS, and β-carotene as 07 ± 0.01 , 09 ± 0.02 , 06 ± 0.01 , 14 ± 0.03 , and 07 ± 0.01 , respectively. T0 without extracts, T1 (sesame oilseed cake extract based Functional drink) , and T2 (mustard oilseed cake extract based Functional drink). The recorded values for total phenols, total flavonoids, total carotenoids, and vitamin C in T0, T1, and T2 were 29.79 ± 6.05 , 32.53 ± 7.05 , and 30.5 ± 5.05 ; 26.33 ± 5.05 , 30.60 ± 7.05 , and 29.75 ± 5.05 ; 2.11 ± 0.05 , 2.12 ± 0.05 , and 2.08 ± 0.01 ; and 31.7 ± 7.05 , 30.5 ± 5.05 , and 29.6 ± 6.05 , respectively. Likewise, sensory evaluation for color, flavor, sweetness, sourness, and overall acceptability during 2 months of storage depicted acceptable scores. The inclusive best outcomes for phytochemical analysis were achieved with sesame oilseed cake extracts by applying ultrasonic extraction technique and methanol as solvent. In the same way, among the developed functional drinks, T1 (sesame oilseed cake extract-based functional drink) exhibited best physiochemical as well as storage characteristics.

The current study was aimed to extract and purify the cell walls of cereal industrial by‐products, that is, maize, wheat, and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial by‐products were isolated and purified followed by the removal of starch and proteins from contaminating endosperm tissue. Moreover, their sugar and polysaccharide contents wall were determined through gas chromatography and alkaline treatment, respectively. Results revealed that cell wall content is more in barley (43.18 ± 0.58, 42.43 ± 1.07 and 42.08 ± 0.13 g/50 g than in wheat (39.30 ± 1.67, 38.72 ± 0.45, and 37.45 ± 0.23 g/50 g) and maize (34.00 ± 0.08, 34.56 ± 0.39, and 33.76 ± 1.21 g/50 g). Moreover, barley industry by‐product cell wall has higher total sugars and total phenolic acids contents whereas, wheat industry by‐product cell wall showed lower followed by maize cell wall. Conclusively, cell wall of barley industry by‐product is more nutritious than that of wheat and maize industry by‐product cell walls.

This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability was observed in meatballs stored under aerobic packaging. Highest pH and TVBN were observed in samples treated with 3 kGy at day 14 in aerobic packaging without MLP. The addition of MLP and higher doses of irradiation reduced the total aerobic bacteria and coliforms counts. Different treatments did not affect the sensory quality of chicken samples. Hence, it was concluded that irradiation dose at 1.5 kGy with the addition of MLP and vacuum packaging may enhanced the safety, quality as well as stability of chicken meat during storage intervals. Practical applications: The health benefits of meat and its products make them popular among the consumers. Hence, this study indicates the significance of irradiation (at low dose) in preserving the meat for long time without causing immense deteriorative changes in its quality. Moreover, the addition of moringa leaf powder (MLP) (a natural antioxidant) and type of packaging (vacuum packaging) plays a vital role in maintaining the shelf life and stabilizing the safety of meat without causing major changes in its physicochemical, functional, and sensory characteristics.

The study was planned to formulate edible wax coating by utilizing date pit oil. Date pit oil was extracted from three date varieties (Aseel, Hallawi, and Dhakki) through solvent extraction method. One variety was selected on the basis of physicochemical analysis of date pit oil. The different treatments (T₁, T₂, T₃, and T₄) of wax coating were formulated by replacing water in standard wax formulation with date pit oil as 0.5%, 1%, 1.5%, and 2%, respectively. The storage studies were carried out for 16 days; different fruit parameters like pH, weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, and vitamin C content were studied. Results indicated significant improvement in the shelf life of coated guava fruits as compared to uncoated guava fruits.T₄ showed highest keeping quality as compared to T₃, T₂, and T₁. PRACTICAL APPLICATIONS: This research work is novel in the field of edible coating by using date pit oil as natural barrier against environmental factors affecting the shelf life of guava fruit. There is immense potential in this new commodity to explore more applications of promising importance. Moreover, this study can be replicated for other fruits and vegetables to curtail postharvest losses and supplementing economic benefits.

The core objective of this research is to develop a nutraceutical drink from waste product that proves to be a therapy against chronic diseases with adequate sensory characteristics. For this purpose, three date varieties (Ajwa, Aseel and Hallawi) belonging to three different agroclimatic zones were selected for the trial. Then different levels of powder obtained from each variety were used for the preparation of drink. In addition, each drink so obtained was subjected to chemical profile, phenolics and sensory evaluation. Results showed that the mean value was 543.85–776.69 mg/100 g for TPC and 239.30–341.74 mg/100 g for TFC. Among three varieties drinks, Ajwa showed 1.27 ± 0.03 mg/kg acid, 0.91 ± 0.04 mg/kg quercetin, 8.08 ± 0.39 mg/kg gallic acid, 8.66 ± 0.41 mg/kg caffeic acid, 56.90 ± 2.31 mg/kg chlorogenic acid, 7.15 ± 0.33 mg/kg syringic acid, 14.15 ± 0.65 mg/lg p-coumeric acid, 10.18 ± 0.54 mg/kg m-coumeric acid, 40.52 ± 1.21 mg/kg ferulic acid and 11.49 ± 0.45 mg/kg vitamin C. Conclusively, Ajwa drink showed better chemical profile and antioxidant status than other drinks. Practical Applications Coffee has been developed in this research which should be commercially acceptable at consumer level.