Fresh fruits and vegetables are highly susceptible to physiological deterioration, microbial spoilage, and postharvest quality losses owing to their high moisture content and metabolic activity. Although edible coatings have emerged as an environmentally friendly preservation strategy, conventional coating formulations frequently suffer from poor emulsion stability, non-uniform distribution of bioactive compounds, limited controlled-release behaviour, and inconsistent barrier performance. In this context, sonication-assisted edible coating technology is emerging as novel non-thermal alternative to counterbalance these restrictions. Recent developments show the efficacy of ultrasound in performance enhancement of coatings based on acoustic cavitation, which enables better dispersion of polymer, decrease in particle size and possibly nano or microstructure modification as well as homogeneous distribution of antimicrobials, antioxidants and other functional additives. Ultrasound-enhanced coatings have a promising perspective on shelf-life extension, firmness and colour retention, and preserving nutritional content. This review comprehensively discusses the mechanisms underlying sonication-assisted edible coatings, including acoustic cavitation, enhanced dispersion, and nano-emulsion formation, and critically evaluates their effects on coating stability, antimicrobial performance, and shelf-life extension of fresh produce. It also highlights emerging opportunities, including smart edible coatings, intelligent packaging, and industrial-scale implementation. The objective of this review is to critically discusses the underlying mechanisms, compares conventional and ultrasound-assisted coating systems, identifies current technological and industrial limitations, and highlights important research gaps related to nano-emulsion stability, scale-up, coating reproducibility, regulatory safety, and commercialization. Future research priorities focusing on standardized processing parameters, mechanistic characterization, and industrial implementation are also discussed to facilitate the development of next-generation sustainable edible coating technologies.
A polymerase chain reaction–high-resolution melting (PCR-HRM) method was developed and validated for the authentication of raspberry (Rubus idaeus) and blackberry (Rubus fruticosus) in processed food matrices. Primers targeting the ITS1 region of nuclear ribosomal DNA were designed to amplify a common fragment for both species, enabling discrimination based on distinct melting profiles. Despite using a single primer pair, raspberry and blackberry were clearly differentiated by their distinct and reproducible HRM profiles, supporting the suitability of the assay for species discrimination. The method showed consistent performance across raspberry samples of different geographical origin, confirming the intraspecific stability of the selected marker. The applicability of the assay was further evaluated in a variety of commercial products. Reliable detection was achieved in dry processed matrices, whereas in high-moisture products, amplification efficiency decreased, reflected by delayed Ct values and reduced signal intensity. Controlled experiments demonstrated that DNA degradation is primarily influenced by thermal treatment rather than pH, with significant loss of specificity observed after prolonged exposure to 95 °C. Additionally, a strong linear relationship between Ct values and raspberry concentration was observed, enabling reliable detection at 0.05
Saliva is the first biological medium encountered by bitter compounds in the oral cavity, and salivary proteins have been indirectly implicated in bitterness perception. However, direct biophysical characterization of salivary protein-bitterant interactions has not been reported. This study investigated interactions between salivary proteins and the model bitterant quinine using complementary biophysical techniques. Pooled whole saliva (WS) from 44 healthy volunteers was separated into high- (HMW) and low-molecular-weight (LMW) fractions using a 3 kDa filter. Protein-quinine interactions were characterized by fluorescence spectroscopy, sedimentation velocity analytical ultracentrifugation (SV-AUC), and isothermal titration calorimetry (ITC). Fluorescence spectroscopy showed a concentration-dependent reduction in the apparent unbound quinine, reaching 59.28 ± 0.89
This study investigated the effects of hydrothermal treatment (10, 20, 30, and 40 min) on the physical, milling, thermal, and microstructural properties of proso millet grains. Hydrothermal treatment modified key engineering properties, including porosity, bulk density, and flow behaviour, coefficient of friction, and energy consumption. The grain hardness increased from 19.33 to 35.56 N, resulting in reduced grain fragmentation during milling and an increase in mean particle size from 134.7 to 449.2 μm. Consequently, specific grinding energy also increased from 420 to 700 kJ/kg, indicating higher energy requirements during milling of the hydrothermally treated grains. The treatment resulted in a 5.2
Pigeon pea starch was modified by annealing (AP), ultrasonication (US) and dual modification [annealing and ultrasonication (AUS); ultrasonication and annealing (USA)] and characterized for its physicochemical, rheological and digestibility characteristics. Modification significantly influenced starch functionality, with amylose content increasing to a maximum of 33.48
