The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.

The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) ( > 0.05). Significant differences were found among four RPB vinegars in terms of color values (*, *, * and hue angle) ( ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0-7.0 ( ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 g GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% ( ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.

The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts). Results proved that the composition of kefir culture, the nature of the extract and the addition of glutamic acid affected GABA production. Even peanut extracts presenting higher protein content, Brazil nut extracts was the best substrate for GABA production. In addition, fermented beverages were evaluated for in vitro antihypertensive activity through angiotensin-converting enzyme (ACE) inhibition. The formulations with GABA presented the most efficient ACE-inhibition, wherein beverages based on Brazil nut extract showed the highest results of ACE-inhibition (80%). This study evidenced that kefir fermentation enhanced plant-based beverages bioactivity, indicating their potential as functional beverages. The plant-based extracts and the bioactive compounds produced in this study characterize the beverages in an innovative way, due to the process, composition and simultaneous presence of probiotics and GABA, which had not been reported before.

A rapid, simple, and cost-efficient extraction method was developed for evaluating and screening benzo(a)pyrene (BaP) in tea samples by using high performance liquid chromatography (HPLC) with coupled fluorescence detector (FLD) in order to obtain the best extraction performance. In this study, it was observed that when optimized using microwave assisted extraction (MAE) method was performed twice for 2 min using 10 mL n-hexane: acetonitrile (1:3, v/v). The recoveries for BaP in tea were found to be 97 ± 2; 83 ± 8 and 92 ± 6%, respectively. Using classical solid-liquid extraction (CSLE), it was observed that when the extraction procedure was performed twice for 4 min with 10 mL n-hexane: acetonitrile (3:1,v/v). The recoveries for BaP in tea were found to be 104 ± 5; 81 ± 9 and 86 ± 8%, respectively. The levels of BaP in tea were found to change in the range from 0.75 to 0.83 µg kg (MAE) and 0.72 to 0.86 µg kg (CSLE). Although the matrix of tea is complex, BaP was detectable without doing any cleaning up procedures.

Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.

Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.

Pharmaceutical supplementation and dietary fortification are the most common approaches to reducing vitamin deficits. To improve the health and nutritional value of crops, agronomic biofortification necessitates the direct application of nutrients. Producers using micronutrient fertilizers to increase the fortification of crops are essential to the success of biofortification. Overthrow malnutrition using biofortified millets notwithstanding their challenges. Millets stressors have been demonstrated to be reduced by artificial nanoparticles recently. Engineered nanoparticles (ENPs) have had their properties and functions has been reported recently. Several genes that are involved in maintaining an equilibrium of iron and zinc are genetically regulated in millet with nanoparticle formulations, resulting in even greater nutrient-by-default and stress-resilience. Millet, according to the study, is a micronutrient powerhouse because priming controls cereal iron and zinc absorption and enrichment even in the face of nutritional deficiency. This review examines millet, its health advantages, nano fertilizers, and initiatives to improve the crop production.

Production of instant cassava tuber flour for is an appealing process because of a significant reduction in cooking time, it involves less tedious preparation, the flour has improved odor with a significant increase in shelf life, and is of better quality. However, the optimum cassava fermentation and precooking parameters; two critical unit operations in the process, as well as their effects on the quality and shelf life of the product have not been studied elaborately. The Doehlert design was employed to optimize the fermentation and the precooking processes of cassava () tuber to produce instant flour for . Second-order polynomial models with high R (> 0.75) and low absolute error of deviation (< 5%) values between experimental and predicted results were validated for both the fermentation and pre-cooking processes and used to generate optimum cooking conditions. The optimum conditions to produce instant cassava tuber flour were 2 days of fermentation, 30 mm thick cassava slices, 200 g cassava quantity, 5 min cooking time, and 75 °C cooking temperature Results characterizing the nutrient retention of the instant cassava flour were pH (4.98 ± 0.02), TA (0.09 ± 0.01%), carbohydrate content (20 ± 0.04%), cyanide content (0.70 mg ± 0.03%), and moisture content (8.09 ± 0.2%).

In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.0, and 6.0) and enriched with different amounts (0%, 3%, 4% and 5%) of encapsulated raspberry powders (ERP) during 120 days of storage at 2.0 ± 0.5 °C were investigated. ERP had an important potential for use as a food ingredient with its bioactive components (total phenolic content (TPC), anthocyanin and ascorbic acid), antioxidant activity and high redness values. Essential and non-essential amino acid composition, moisture content, pH, lightness (*), redness (*), yellowness (*), chroma (*) and hue angle ( values of cemen pastes (CPs) were significantly ( < 0.01) affected by initial pH of CP (I-pH), ERP levels (ERPL) and storage time (ST) parameters and all possible interactions. The inclusion of ERP contributed to the improvement of CP visual properties and color stability by increasing redness. CPs with lower I-pH values had higher * values and higher color stability over the storage period. In general, increasing ERPL and decreasing I-pH resulted in decreased amino acid contents of CPs. In conclusion, acidification (3.0, 4.0) of I-pH of CP and using ≥ 4.00% ERP can be recommended as an effective way to provide more stable samples based on color characteristics and amino acid content.

In this study, the water uptake of potato and soybean powders by capillary action and magnetic resonance imaging (MRI) experiments was investigated. The potato powder exhibited higher water uptake than the soybean powder, a result which was attributed to the different powder compositions. Potato and soybean powders exhibited different wetting, swelling and dispersion behaviors in water. MRI experiments also demonstrated the difference in water uptake between the powders, and indicated the formation of air bubbles, which could hinder water uptake. Numerical simulations based on a gravity-corrected Washburn-model were further performed to elucidate the mechanism of water uptake. The simulations and experiments were in good agreement. We demonstrated that powder swelling, and a dissolution-driven viscosity increases opposed water uptake and produced an eventual plateau. Our results suggest that the model used in our simulation can explain the effects of powder swelling and viscosity changes on water up-take.

Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.

A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems. Plastic is versatile and very convenient material to use as packaging material. Plastic is a non-biodegradable material which is not only hazardous to human health but also affecting environment. To overcome such problems, the study was conducted to utilize plant-based waste to develop biodegradable packaging containers. Among the various alternatives, plant-based waste like peels of orange along with wheat flour and tamarind seed kernel flour at varying levels were used to develop acceptable quality biodegradable packaging containers. The studies involved obtaining the optimized formulation by using Response Surface Methodology (RSM) for creating biodegradable containers with desired mechanical and chemical properties. The independent variables used were Orange Peel Powder (OPP), Wheat Flour (FL) and Tamarind Seed Powder (BA) as binding agent. The dependent variables were water activity and compression strength. The optimized formulation obtained from the RSM is 50.28% OPP, 35.71% FL, and 14.01% BA along with process parameters 131C for 64 min. This optimized formulation produced biodegradable container with 12.63kgf compression strength and 0.21 water activity.

Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity. In this study, ultrasonication method was used for nanoemulsion preparation. The optimized condition for obtaining reduced droplet size includes two-minute ultrasonication time, 40% ultrasonication amplitude and 1.61:1emulsifier to oil ratio. The CH nanoemulsion's spherical droplet shape was confirmed by transmission electron microscopy(TEM). The chemical characteristics of CH nanoemulsion was studied using FTIR and Raman spectroscopy. The zeta potential value of CH nanoemulsion was-57.56 ± 1.35mV and the size was found to be 78.4 nm.Shelf-life analysis was carried out for yogurt incorporated with CH (YCH) and CH nanoemulsion (YCHN). During shelf-life study, YCHN showed better free radical scavenging activity, stability, and higher sensory assessment than YCH. YCHN had a greater count (9.3 log CFU/mL) than plain yogurt. Hence, the study suggests catechin hydrate nanoemulsion (YCHN)as an effective technique to reduce bitterness and astringency of catechin for food fortification with better antioxidant activity.

The use of pesticides in agricultural produce is continuously increasing and it raises the question of whether the food is safe or not. Only 0.1% of the sprayed pesticide reaches its target and the rest acts as a contaminant in soil and the environment, thus contaminating the future foods as well. The pesticide residue management is gaining attention as pesticide poisoning account for more than 3.5% of total deaths. The use of pesticides needs to be checked and applied in a controlled manner. Easy and rapid methods for the quantification of pesticides in foods need to be developed. In the present review, details about pesticides have been described in the first part. Secondly, the techniques and recent developments for the detection of pesticides have been summarized and finally, the emerging challenges and future perspectives for pesticide handling has been discussed with special emphasis on the use of Nano-sensors for pesticide detection.

The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0-6 m, n = 26) and (7-12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0-6 m) and 21.2 ± 3.7 (7-12 m) kg/m. Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations ( = 0.3-0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.

Fermented foods, especially those derived from cereals, are significant contributors to the diversification of global diets. As people pay increasing attention to food taste, flavor, and nutritional balance, conducting a comprehensive and integrated evaluation of the role of fermentation technology in cereals has become a top priority. This article reviews relevant research conducted in recent years, summarizing the fermentation conditions of cereals and focusing on the effects of fermentation on the nutritional value and health benefits of cereals, including its impact on basic components such as starch and dietary fiber. Fermentation can enhance the content of bioactive substances in cereals, playing a positive role in preventing chronic diseases such as type 2 diabetes, cancer, and hypertension. Finally, the article summarizes prospects for future market development of fermented cereal products, aiming to provide insights for improving the edible quality of fermented cereal-based products and developing functional fermented cereal products.

In the present study, einkorn wheat flour ( L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples ( < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.

This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.51 and 43.93%. T30P70 exhibited ( < 0.05) water solubility at 38.62%. The film was heat-sealed as a seasoning sachet and tested for solubility at 90-95 °C. The 100% tapioca starch film (T100P0) displayed rapid dissolution (4 min 50 s), indicating potential use in heat-sealed. Seasoning sachets made from T100P0 demonstrated the highest elongation at break and the lowest tensile strength. Biodegradation assessment revealed complete degradation of all four film formulations in soil at ambient temperature within 8 days. This study underscores the promising utilization of tapioca starch in eco-friendly food packaging, providing a sustainable solution to the escalating issue of plastic waste in the environment. Future investigations will concentrate on refining the film and determining its shelf-life concerning film characteristics and packaged foods.

Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production. The search was conducted using INPI and Espacenet databases. Eighty-five documents were analyzed for document characteristics (year of filing, country of origin, inventors, applicants, and IPC and CPC codes) and invention characteristics (cactus species, parts used, and application purposes). Beverages, jellies, and bakery products have been developed; however, most patents do not specify the parts or species of cacti used. The application of cactus in food product development is still incipient, considering the number of patents recovered. However, the growing global concerns about food and health are changing, showing the extent of cacti use for food and nutraceutical development and their application as a food additive.

Edible flowers have been a part of various traditional dishes around the world. The consumption of edible flowers has been rising due to their nutritional properties, minerals, antioxidants, phenolic and bioactive compounds, therapeutic properties, and also aesthetic appeal. Along with the nutrients, some antinutrients and other chemical, biological, microbial hazards may render flowers non-edible. The components responsible for flavor in edible flowers are different from species to species. Bioactive compounds play a major role in sensory attributes of edible flowers. Various functional food products such as bakery items, dairy products, beverages etc. can be developed by incorporating edible flowers. Understanding various properties of edible flowers, their safe consumption, and utilization as functional ingredients in the development of various food products is not only useful but also necessary to popularize edible flowers for novel applications. It is important for food safety experts to recognize and reduce the risks connected with edible flowers.

Despite the remarkably high antioxidant activity of tocopherols, their applications in the food industry are limited because of their instability under various conditions. Complexes of α-tocopherol (α-TQ) or α-tocopheryl acetate (α-TQA) with β-cyclodextrin (β-CD) or starch were prepared and characterized by UV-vis, IR and thermal analysis. Oxidative stability of α-TQ and α-TQA against HO was 74.7 and 88.8% respectively (576 h). However, stability increased to 82.9 and 100% for β-CD and 99.2 and 99.4% for starch complexes respectively, which indicates that starch is an excellent stabilizing host in addition to being an economic material. Stability of α-TQ and α-TQA under light conditions was dependent on their physical state; it was 55.3 and 82.9% (oil) but stability was lowered to 19.4 and 76.5% in solution (2.21 mM). In addition, exposure to UV irradiation decreased their stability to 39.2 and 85.0% as oil and 61.2 and 89.1% in solution respectively. However, the stability of all complexes remained > 99.0% under light and UV conditions. Accordingly, α-TQ, the natural and biologically active form, can be used as complex rather than α-TQA often used because of its higher stability. Docking revealed that both forms fit in β-CD with the side chain taking "U" conformation.