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Abstract: The modern industrial application of lemon is significantly associated with their juicy materials obtained from the pulpy region, leaving behind a remarkable mass of by-products which are often discarded as waste. Several studies have shown that materials obtained from all handling and processing operations have substantial biological benefits based on their concomitant phytochemistry. In addition, these materials have been found suitable as raw substrates for the syntheses and manufacturing of various food-based additives. This research succinctly delineates these concepts and offers a comprehensive framework of its etymology, rich history, and overall pomology. More importantly, recently studied underlying biochemical mechanisms for the actions of lemon and its by-products for metabolic disorders such as diabetes, cancer and hypertension are technically delineated. These materials have been appraised as natural sources for nutraceuticals studied to be potential alternatives to typical synthetic pharmaceutics.

The employment of proteases directly from enzymes or indirectly from microorganisms during fermentation for the purpose of proteolysis of food proteins has been the conventional trend for the derivation of bioactive peptides from food matrices. However, recent studies have shown that inherent protease enzymes can be activated for this activity for vegetable foods using the sprouting process. The benefits of ease of operation, and reduced processing costs are formidable advantages for the optimal consideration of this technique. On another note, the demand for functional foods with therapeutic health effects has increased in recent years. Globally, plant foods are perceived as dietetic choices bearing sufficient quantities of concomitant nutraceuticals. In this manuscript, the sprouting route for the isolation of peptides and glucosinolates, and for the enhancement of total phenolic contents, polyunsaturated fatty acid profiles, and other bioactive constituents was explored. Advances regarding the phytochemical transformations in the course of sprouting, the therapeutic functionalities, and microbiological safety concerns of vegetable sprouts are delineated. In addition, consumption of vegetable sprouts has been shown to be more efficient in supplying nutraceutical components relative to their unsprouted counterparts. Biochemical mechanisms involving the inhibition of digestive enzymes such as α-amylase, β-glucosidase, and dipeptidyl peptidase IV (DPP-IV), single electron transfer, and metal chelation, for impartation of health benefits, have been reported to occur from bioactive components isolated from vegetable sprouts. PRACTICAL APPLICATIONS: Sprouting initiates proteolysis of vegetable proteins for the release of bioactive peptides. Abiotic stresses can be used as elicitors during the sprouting process to achieve enhanced phytochemical profiles of sprouts. Sprouting is a relatively more convenient approach to the improvement of the health benefits of vegetable foods. Vegetable sprouts are potential for the management of metabolic syndrome disorders.

Pumpkin, a nutrient rich vegetable with approximately 27 million tonnes production globally generates high amount of pumpkin waste. The need of the hour is the utilization of vegetable waste in sustainable way. Production of value added product is the possible solution for this problem. As fruit and vegetables have proved to be promising carriers for probiotics. Hence, in this work, research studies have been carried out on the effective utilization of pumpkin by developing non-dairy probiotic beverage. The extracted pumpkin juice was fermented by Lactobacillus fermentum NCDC 141 and microencapsulation of probiotic microorganisms was done by spray drying. Growth conditions of fermenting microorganism were optimized in MRS medium and pumpkin juice. Desirable viable cell count i.e more than 106 was observed with 10% inoculum size after 15 hr incubation time. Significant different was seen between properties of fermented and non-fermented pumpkin juice. Optimization of spray drying conditions to obtain maximum viable cells and DPPH scavenging activity and minimum moisture content and hygroscopicity was done by response surface methodology (RSM). Optimal conditions to get desirable characteristics were observed at 20% maltodextrin concentration and 140°C inlet air temperature. Fermented microencapsulated pumpkin powder showed 62.36% DPPH scavenging activity, 7.985 log CFU/ml viable cells, 2.413% moisture content and 16.324% hygroscopicity at optimized conditions. High encapsulation efficiency (89.00 ± 0.91%), water solubility index (87.59 ± 0.89%) and antioxidant activity (64.36 ± 1.28%) was seen for fermented powder. Further, scanning electron microscopy images showed adequate encapsulation of probiotic pumpkin juice with smooth and nearly spherical structure.

Cancer has gained appreciable attention in the category of noncommunicable health disorders as the group of proliferative diseases and metabolic syndromes of fatal consequence, globally. The conventional chemotherapeutic, radiological and associated pharmacotherapeutic advances for its cure have timelessly displayed severe aftereffects in patients. Furthermore, the underlying costs and technical requirements of these have added to their limitation recitals. Food-derived bioactive peptides have been scientifically proven as suitable alternatives for cancer management. Studies have shown that some attributes they possess such as specificity, smaller sizes, better ease of syntheses and modification, and improved penetration into cell membranes make them better alternatives to some protein isolates. Their comparative precedencies with regards to natural and efficacy with minimal side effects have offered them the recognition as proficient options in cancer therapy. This review integrates contemporary technical information about bioactive peptides from plants and animal foods and food by-products and their experimentally determined potentials as remedies for cancer. Furthermore, technical details about their isolation methodologies are offered. This article is an augmentation to technical literatures on the cancer subject and an academic exposure of the food-originated approach for its management.

There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.

PurposeThis paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.Design/methodology/approachMajor scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.FindingsThe main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.Originality/valueThe paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

Pumpkin (Cucurbita spp.) is a multifunctional ingredient in diet and health-related fields. The seed, flowers, fruit pericarp, and leaves have been used as base materials for innovative functional ...

Whey is considered as a by-product of dairy industries and commonly regarded as waste. Despite being a good source of nutrients (lactose, minerals, and bioactive peptides), it is commonly discarded...

The neoteric demands of man in the aspects of food, health, and the environment have accordingly necessitated the development and use of more ingenious materials and methodologies for meeting such essentials on the industrial scale. The adoption of nanotechnology on the manufactory basis, particularly with regards to food and other biorelated processing enterprises, has fostered the utilization of nanomaterials; polymeric nanocomposites (PNCs) being prominent. The versatility of PNCs makes them serviceable in these fields for diverse functionalities such as biocatalysis, biorefining, active and intelligent packaging, enzyme immobilization, and waste treatment among several others. Owing to their fundamental characteristic of being the integration of nanoscale inorganic materials in polymer matrices, the manipulation of their compositional formulations has been exploited industrially for the fabrication of novel and multifunctional PNCs. On the basis of environmental conservation and increasing concerns regarding climate change, this has spurred the appliance of PNC materials for inventions of ecofriendly and biodegradable products by commercial biofirms. In a similar premise, the global awareness and subsequent interest regarding functional and therapeutic foods have motivated food manufacturers worldwide to embrace the technological concept of PNCs, chiefly in the subject of packaging with the intent of a long-term improvement and retainment of the nutritional constitution of manufactured edible products. This chapter comprehensively explores and delineates contemporary implementations of PNCs in food and bioprocessing industries. Their ingredient composition, manufacturing technique(s), and working mechanisms are learnedly textualized.

Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.

Hypertension is a non-communicable disease characterized by elevated blood pressure, and a prominent metabolic syndrome of modern age. Food-borne bioactive peptides have shown considerable potencies as suitable therapeutic agents for hypertension. The peptide inhibition of the angiotensin I-converting enzyme (ACE) from its default biochemical conversion of Ang I to Ang II has been studied and more relatively adopted in several studies. This review offers an examination of the isolation of concomitant proteins in foods, their hydrolysis into peptides and the biofunctionality checks of those peptides based on their anti-hypertensive potentialities. Furthermore, critical but concise details about methodologies and analytical techniques used in the purification of such peptides are discussed. This review is a beneficial literature supplement for scholars and provides functional awareness material for the food-aligned alternative therapy for hypertension. In addition, it points researchers in the direction of adopting food materials and associated by-products as natural sources for the isolation biologically active peptides.

Innovations in food product development and packaging technologies will satisfy consumers' demand for safe and nutritious food with minimal deleterious effects of food packaging on environment. This driving thrust posed a challenge to replace the traditional methods of food preservation and led to the emergence of novel nonthermal technologies. These nonthermal technologies maintain the nutrition, wholesomeness, and safety of foods by employing high hydrostatic pressure (high pressure processing), electrical methods such as pulse electric field and pulse light, cold plasma technology, and ohmic heating. All these nonthermal technologies can maintain quality of packaged food by by destroying/inactivating microorganisms and making food microbiologically safe. These nonthermal technologies can be used alone or in combination for various tailored applications like maintaining product quality, manufacturing food products, extension of shelflife, prepackaging of foods, inactivating microorganisms, and eliminating risks of contamination. The same consumer desire for safe, nutritious, delicious food; convenience; and less processed food has also led to innovations in packaging technologies. Recent packaging material and technologies involve active packaging, nanotechnology innovations, green packaging, biopolymers, intelligent or smart packaging, gas indicators, microwave doneness indicators, Radiofrequency Identification (RFID), and biosensor. These innovative packaging technologies in synergy with innovations in food product development being less tedious will provide new numerous innovative opportunities for food product development and packaging. This chapter will provide detailed knowledge of innovations in product development as well as packaging technologies and their potential to transform food industry.

The subject of the plant-food approach as remedy for oxidation-related health disorders has been on the rise in recent years. Grewia asiatica Linn, conventionally known as phalsa, is one fruit of remarkable nutritional profile and health functionalities. It is prominent especially in the Asian continent for the prevention and/or treatment of bodily disorders and metabolic syndromes due to its phytochemical composition. This chapter comprehensively discusses the historical and agronomical details of the plant, along with its geographical locations where it is abundantly available. The antioxidative phytochemistry of its parts, solvent extraction processes, and extensive analytical operations conducted in several studies are also textualized. More importantly, typical health issues where these constituents have been experimentally tested for efficacy are also discussed.

Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.

Bioactive peptides have recently gained more research attention as potential therapies for the management of bodily disorders and metabolic syndromes of delicate health importance. On another note, there is a rising trend on a global scale for the consumption and adoption of fruit and vegetables for the fulfilment of dietary and health needs. Furthermore, fruits and vegetables are being more studied as base materials for the isolation of biologically functional components and accordingly, they have been investigated for their concomitant bioactive peptides. This review focuses on isolation and bio-functional properties of bioactive peptides from fruits and vegetables. This manuscript is potential in serving as a material collection for fundamental consultancy on peptides derived from fruits and vegetables, and further canvasses the necessitation for the use of these food materials as primal matter for such.

Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme - Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.