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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]

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]