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Honey is a prebiotic food that has many health benefits. Honey contains oligosaccharides that can be used to protect sensitive bioactive compounds. The purpose of this study was to see how encapsulation affects the survival of probiotics under different conditions. L. rhamnosus GG was encapsulated with sodium alginate and honey. The study had three treatments: free probiotics (control), encapsulated probiotics with sodium alginate (MWS) and encapsulated probiotics with honey (MWH). The microcapsules were analyzed using morphology, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FT-IR). The survival of both free and encapsulated probiotics was tested under simulated gastrointestinal conditions and high temperatures. Encapsulation with honey had significantly higher encapsulation efficiency (97%) and the probiotics encapsulated with honey had a higher survival rate compared to free cells. In conclusion, adding honey to encapsulated probiotics can improve their viability and stability under stressful conditions. [ABSTRACT FROM AUTHOR]

Ohmic heating (OH) is a volumetric heating technique which emerged as an alternative to conventional heating in numerous sectors. Ohmic assisted extraction provides a potential approach to extract the valuable compounds from botanical origin and to get beyond the drawbacks of traditional extraction techniques. This novel technique proffers advantages such as increasing extraction efficiency, saving energy and time and remarkably enhances the quantity of heat labile and other bioactive compounds in the plant extracts. The present study provides a detailed overview of the applications of ohmic technology for extracting various compounds including essential oils, pectin, inulin, colors, juices and other bioactive substances from plant materials in comparison to conventional extractions. The principle of OH along with the factors affecting its functioning during extraction are outlined. The effects of this technique on the processing temperature, time, energy consumption, yield, and quantity of bioactive compounds in the extracts are discussed. Advantages of ohmic assisted extraction over conventional extraction techniques include high energy efficiency, short processing period, high extraction yield and better extract quality in terms of quantity of bioactive compounds and functional properties. Further research on safety and sustainability along with economic study are prerequisites for commercial application of this technology. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Ready‐to‐eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein‐enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0–100 g kg−1).The protein contents of 100 g kg−1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health‐promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg−1 added chickpea achieved the highest acceptability among panelists.The addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Lycopene is a coloring substance with significant value as a natural food color, along with recognized medicinal and therapeutic properties. Fruit waste is produced in huge amounts by fruit processing industries. The extraction of lycopene from this waste is a promising strategy, for its application in food, pharmaceutical and cosmetic industries. This review summarizes the innovative techniques utilized for extracting lycopene from the waste of tomato, papaya, pink guava, seabuckthorn berries, and apricots. The goal is to assess the effectiveness of contemporary methods and underscore their ability to improve the sustainability and extraction efficiency of this valuable substance. Conventional extraction techniques have long been utilized for extracting this pigment from fruit waste materials, but these techniques have several drawbacks. Novel techniques such as ultrasound‐assisted extraction, microwave‐assisted extraction, pulsed electric field‐assisted extraction, enzyme‐assisted extraction, high hydrostatic pressure‐assisted extraction, and super‐critical fluid extraction provide higher extraction yields as compared to conventional extraction techniques, by using a smaller amount of solvents. These techniques offer improved efficiency, reduced extraction time, increased selectivity, minimized degradation, preserved bioactivity of lycopene, and environmental friendliness. [ABSTRACT FROM AUTHOR]

The increasing demands for safe and quality packaged food have diverted all the intentions toward the enhancement of hazard detection and quantification techniques. The integration of smart functions with the novel biomaterials‐based packaging provides an effective approach to deal with the uplifting concerns of food safety and environmental pollution. In the current study, firstly the cellulose was extracted from coconut waste, then it was subjected to prepare biodegradable films and lastly the films were incorporated with curcumin or quercetin dihydrate. The films were characterized for their mechanical, barrier and smart properties. The incorporation of curcumin or quercetin dihydrate improved the physicochemical properties of the cellulose films, including strength, elongation at break (EAB), water vapor permeability (WVP), biodegradability, antioxidant and antimicrobial activity. However, the moisture content and water solubility decreased. The scanning electron microscopy (SEM) images depicted the rough surface of curcumin incorporated smart films which represents successful application of curcumin, while cracks and pits were observed for the films with the higher concentration of quercetin dihydrate. All the smart films showed effective responses against pH ranging from 2 to 14. [ABSTRACT FROM AUTHOR]

Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability. [ABSTRACT FROM AUTHOR]

Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non‐biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste‐derived EOs have been developed to preserve both plant and animal‐origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management. [ABSTRACT FROM AUTHOR]

Fruits and vegetables have shorter shelf life due to their perishable nature. Tomato, being a nutritionally rich fruit needs to be preserved for a longer period. In this context, this study was designed to dry the tomato slices through microwave–vacuum drying. This process was optimized for moisture ratio and drying rate using response surface methodology (RSM). The process was investigated at different power levels (30, 50, 80, and 100 W), pressure (0, 15, 20, and 25 inHg), and time (0, 4, 6, and 10 min) using Box–Behnken design. Results indicated that color, energy efficiency, and drying characteristics were significantly affected by changing power, vacuum levels, and processing time. Besides, nine mathematical models were applied on experimental data to deeply understand the moisture ratio of tomato slices. Amongst, Midilli model was found best to describe the drying process at 100 W and 25 inHg supported by R2 (0.9989), RMSE (0.001), and X2 (1.34e−4). This study was focused on finding the optimal combinations of power, vacuum pressure, and time for better drying and reduced wastage of the fruit owing to its perishable nature. From all the microwave powers, higher microwave power and vacuum level showed better energy consumption, energy efficiencies, color retention, and rehydration capacity. [ABSTRACT FROM AUTHOR]

Summary: Donuts are the snack food which are coated with powdered seasonings to increase flavour and shelf life. In this regard, electrostatic coating is being developed for efficient coating method and to overcome uneven coating and dust production. During electrostatic coating, charged powder particles produce even coating on target surface. Electrostatic coating of cocoa powder was carried out at high voltage (0–20 kV) and the results were compared to manually coated fried donuts. Cocoa powder particles had irregular polygonal and polyhedral shapes with an average particle diameter (18.12 ± 0.91 μm). The values of adhesion, dust reduction and transfer efficiency were higher at 15 kV and lower values at 0 kV. Coated sample at 15 kV showed the lowest change in weight loss (05.99%) during the storage. Due to an even coating of cocoa powder at 15 kV, donuts exhibited pleasant taste, uniform and dark brown colour. While, shelf life of coated donuts at 15 kV lasts up to 29 days as compared to other samples. It can be concluded from the results that the electrostatic coating of donuts with cocoa powder was best at 15 kV with higher transfer efficiency, adhesion and consumer acceptability. [ABSTRACT FROM AUTHOR]

In this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the processing conditions. The highest evaporation rate (5.32 g/100 g min) and the lowest moisture ratio (0.18) were observed at a higher level of microwave power (80 W) and vacuum pressure (70 kPa). Moreover, different mechanistic models were used to predict the values of the moisture ratio. Among them, the Midilli (R2 = 0.999, SSE = 1.970 × 10−8, RPD = 0.012%) model best fits the experimental values. The effective diffusivity (1.69 × 10−14 m2/s), activation energy (1.56 W/kg), and extraction yield (69.30%) possessed maximum values at 80 W and 70 KPa. While concentrate had exhibited higher antioxidant activities (77.2%) than fresh juice (25.28%) at 30 W. Overall results indicated that the microwave-vacuum technique had significantly reduced the processing time and energy requirement. [ABSTRACT FROM AUTHOR]

The flavor is an essential organoleptic trait of meat, affecting its acceptability and delectability towards consumers. Flavor, in the meat, is formed through thermally produced reactions, including vitamin degradation, maillard reaction and lipid oxidation. Such reactions lead to the development of meat flavor with some bloody taste and aroma during cooking. However, adverse effects like discoloration, cooking loss, hard texture, and flavor loss can occur due to conventional cooking. Currently, some novel thermal and non‐thermal processing techniques are being explored with the promise to ensure mild processing. Owing to their milder processing conditions, such methods can effectively improve the flavor together with improved nutritional value of meat and meat products. This review discusses the application and optimization of various thermal and non‐thermal processing techniques in meat processing with special focus on development and preservation of meat flavors. Novelty impact statement: Conventional cooking has adverse effects on the meat quality and its organoleptic attributes. However, applications of non‐thermal processing techniques have been explored to ensure mild processing's and flavor formation. Optimization of various thermal and non‐thermal processing techniques with special focus on development and preservation of meat flavors is of industrial importance. [ABSTRACT FROM AUTHOR]

From the past decade, consumption of ready‐to‐eat food and ease of access to fast food increased the onset of several diseases. Thus, there is a need to shift the trend from consumption of unhealthy food item to natural and healthy alternatives. In this context, fruits can be considered as functional food, which have ability to provide essential nutrients and bioactive compounds. These compounds when consume in adequate amount would have the potential to lower the onset of diseases. In this regard, Phoenix dactylifera or date fruit is an important source of functional carbohydrates and bioactive compounds for their use as functional foods. The major functional carbohydrate in date fruit are in the form of dietary fiber, such as β‐glucan, cellulose and fructans along with other bioactive compounds. Additionally, it is also a good source of other important nutrients such as sugars, minerals, along with minor quantities of proteins and lipids. Due to these functional compounds, date fruit have shown a wide range of pharmaceutical properties such as antioxidant, anti‐inflammatory, anti‐diabetic, hepatoprotective and anticancer. This review provides latest information regarding functional and nutraceutical carbohydrates of date fruits along‐with mechanism of action on different diseases reported in recent years. Practical applications: This will provide information to food industries for the development of innovative food products by using date fruit. Moreover, bioactive components from date fruit may prove to enhance global health and wellness. However, further research is needed on clinical trials for the development of functional food products by using date fruit for functional foods and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Extraction is a separation technique for bioactive compounds from food samples that are used as an active ingredient in pharmaceutical, and food manufacturing industries. There is now an ever-increase demand for these bioactive compounds in different food products that encourage the development of new extraction techniques. Various novel thermal and non-thermal extraction techniques, i.e. microwave-assisted-extraction, ultrasound-assisted-extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction that have been intensively investigated. These advanced extraction techniques are more efficient in comparison to conventional methods in terms of solvent consumption, extraction time and energy cost. The efficiency of these extraction methods depends upon the input parameters and target bioactive compounds. This review discusses the application of these different extraction techniques, basic mechanisms and limiting factors for the extraction of bioactive compounds through different food matrix. This review also emphasises on cost-effectiveness, energy consumption, sustainability, advantages and disadvantages of these extraction techniques. [ABSTRACT FROM AUTHOR]

Electrostatic coating is being developed as an attractive alternative to overcome the problems encountered during conventional coating which includes non‐uniform coating, dust generation, high energy and time consuming, equipment cleaning, and operating expenses. In this method, powder particles are charged by passing through an ion‐rich region, which repel each other to produce an evenly distributed coating. This results in a uniform distribution of powder on target surface. In this study, the electrostatic coating of black pepper powder was applied by varying the applied voltage (0–20 kV), at a conveyor belt speed of 10 m/s and compared with manually coated cheese slices. The values of transfer efficiency (52.7%–87.0%), dust reduction (76.2%–85.8%), and adhesion (20.8%–85.3%) were higher for electrostatic coatings. The weight losses were lower (0.19%) at 15 kV as compared to 20 kV (0.67%). The total plate count of cheese slice coated at 20 kV was significantly higher (p < 0.05), whereas at 15 kV it was lower than all other treatments. The shelf life of coated cheese slices at 15 kV lasted up to 1 month due to better coating compared to other treatments. From the results, it can be concluded that electrostatic coating of cheese slice with black pepper is best at 15 kV along with higher transfer efficiency and dust reduction. Practical Application: Electrostatic powder coating of cheese resulted in higher transfer efficiency and reduction in dust production. later one has reduce the coating material requirement, thereby, reducing the processing cost. Moreover, dust reduction will reduce the burden of cleaning cost of environment and enhance worker health. [ABSTRACT FROM AUTHOR]

Thermal treatment can initiate the production of some undesirable compounds in foods during processing. Acrylamide is one among such compounds that is produced (in starch-rich foods) as a result of Maillard reaction between reducing sugars and free amino acids. Acrylamide has gained much attention owing to its wide occurrence, dietary exposure, and toxicity. Its formation mechanism and mitigation has been an area of interest for numerous researchers since its discovery in foods. Some reviews have already been published on acrylamide where its formation and mitigation has been discussed with reference to some specific group of foods and/or some specific mitigation technique. In others, the mitigation section does not cover all the aspects of acrylamide attenuation reported in the literature. The present paper provides the updated and comprehensive information on formation, occurrence, dietary exposure, toxicity, and mitigation of acrylamide in foods during processing. [ABSTRACT FROM AUTHOR]

Nanoemulsion-based delivery systems have a considerable potential for the encapsulation, protection and delivery of lipophilic bioactives. In the current study, in-vitro stability of curcumin-loaded single (NEI), double (NEII), and triple-layered nanostructures was investigated against varying environmental stress (temperature, pH, ionic strength) and storage conditions. In addition, their functional performance, as influenced by the number of polymer layers, was also assessed by comparing in-vitro lipid digestibility and curcumin bioaccessibility. Initially, NEI was prepared through ultrasonic homogenisation technique, and stabilised with modified starch. Next, sequential deposition of chitosan and carboxymethyl cellulose (CMC) on the NEI droplets resulted into the formation of NEII and nanocapsules, respectively. Nanocapsules showed good stability against aggregation over a wide range of pH (3.0–7.0), salt concentration (50–300 mM NaCl) and temperature (30–90 °C for 30 min). Digestion studies suggested that polymeric coatings interfered with lipolysis as the digestibility (% free fatty acid released) of oil droplets was considerably reduced with increasing the number of layers surrounding the oil droplets. However, curcumin bioaccessibility increased with adding the number of coating layers. Overall, results indicate that the developed nano-system could be helpful in improving the oral delivery of curcumin besides incorporating it into functional foods and beverages. [ABSTRACT FROM AUTHOR]

The demand of food packaging has increased along with the food consumption. Among all types of packaging materials plastics are most commonly used owing to their good mechanical, barrier and permeability characteristics. However, plastics are totally non-biodegradable and their raw materials come from non-renewable resources. This has urged the researchers to explore biodegradable food packaging films from renewable resources. Natural polymers such as carbohydrate, starch, cellulose, hemicellulose or pectin can be effectively used for the synthesis of biodegradable food packaging films. Fruits and vegetables processing industries are producing huge amount of waste in the form of peels, seeds and pomace. Being rich source of biopolymers, these wastes can serve as a good source of raw material for synthesis of biodegradable packaging films. In the present research, three types of food industrial wastes (potato, citrus and apple residues) were used with varying glycerol concentrations to develop biodegradable food packaging films. The prepared films were analyzed on the basis of their thickness, water vapor permeability (WVP), opacity, mechanical properties and photo oxidation. Results showed that potato residue film was thicker (0.17 mm) and more opaque (97.45 AU nm) in comparison with citrus and apple residue films. Results for mechanical properties showed that potato residue film possessed greater tensile (8.99 MPa) and puncture strength (13.78 N). However, it exhibited lower elongation at break (9.54 %) compared to citrus and apple residue films. While citrus residue film showed higher elastic modulus compared to potato and apple residue films. Water vapor permeability of all the prepared films was comparable. Increased glycerol concentration in film forming solutions resulted in the increase in thickness, opacity, water vapor permeability and elongation at break of all the films. However, increased glycerol concentration caused a decrease in tensile strength, elastic modulus and puncture strength of all the films. The structure of organic compounds present in prepared biodegradable films was evaluated using Fourier Transform Infrared Spectroscopy (FTIR) technique. [ABSTRACT FROM AUTHOR]