The present research explores the comparison of two extraction techniques for obtaining oil yield, investigates the effect of microwave process on Tamarindus Indica seed oil yield, and discovers a novel antilipidemic molecule to reduce low density lipoprotein (LDL). Microwave power (700 to 1400 W), treatment period (20 to 30 s), and Seed powder/solvent ratio (1:20 to 1:30 w/v) were the independent parameters. The findings of the ANOVA indicated that almost all independent factors had such an influence on total phenolic content, with varying levels of intensity, as well as a significant correlation between projected and observed values. The optimum parameters for achieving the highest recovery of oil content were powder/solvent ratio of 1:20 (w/v), treatment period of 20 s, and microwave power of 700 W. Both the Soxhlet Extraction and Microwave Assisted Extraction oil samples' extraction efficiency was compared. Gas chromatography-mass spectroscopy was employed to evaluate the extracted oil. 9, 12-Octadecadienoic acid (9Z,12Z)-(22.137%) was the most abundant component in TSP oil among the total of 18 that have been found. Moreover, cycloartal and campesterol may potentially promising LDL receptor protein inhibitors, according to docking studies and binding free energy (G) analyses. The most favorable binding affinities to 4A0P were demonstrated by cycloartal and campesterol, having binding energies of 12.53, and 12.00 Kcal/mol, respectively. Furthermore, microwave treatment greatly improved oil yield compared to Soxhlet extraction. Hence, using this approach to extract oil from TSP might be promising also, suggest cycloartal and campesterol are the potential compounds for lowering low density lipoprotein.

Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin, astringency deals with the sensation of extreme dryness, roughness or puckering involving the secretions of salivary glands. Accountable astringent clusters majorly revolving around the presence of tannins in food trailed by the incidence of salts of multivalent cations like Al, Zn, Cr etc, and dehydrating agents like mineral acids, alcohol etc. To augment the sensory feeling and to broaden the marketing possibilities related to beverages, it is important to accomplish techniques to reduce or control the development of these sensations. De-astringency practices performed in foods can be broadly catalogued into thermal and non-thermal treatments. While the former majorly included hot water, steam and microwave treatment, the latter concentrated mainly on innovative techniques like high hydrostatic pressure, pulsed electric field, thermo-sonication, ultrasonication etc. The effectiveness of these procedures is largely dependent on the mechanisms associated with the development of astringency feelings in foods. Understanding the mechanism underlying astringency sensation is still in a nascent stage and needs more exploration to state the explicit reason behind the process. This review chiefly covers the explanation of astringency, the mechanism involved and the different de-astringency techniques as per the prevailing astringency models.

The rise in the global population has increased the demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land and freshwater supply and contribute to substantial negative environmental impacts. Consequently, there has been an emphasis on identifying alternative sources of edible proteins that are more sustainable, sustainable, ethical, and healthy. This review provides a critical report on future food protein sources including: plant, cultured meat, insect, and microbial, as alternative sources to traditional animal-based sources. The technical challenges associated with the production process of alternative protein sources are discussed. The most important quality parameters of alternative proteins, such as: protein composition and digestibility, allergenicity, functional and sensory attributes, and safety regulations have been documented. Lastly, future direction and conclusion have been made on future protein trends. However, further regulatory norms need to develop for safe consumption and distribution around the world.

The advanced developments in recent research including the biorefinery-based strategies directed the scientific community to exploit the cashew apple for various needs and this circumstance would enhance the global market for cashew apple. The constant efforts paid by researchers over the globe have led to the search for efficient and environmentally stable strategies to exploit cashew apples for the production of a wide spectrum of products with market value. From this point of view, the authors have critically evaluated possibilities of implementing the various following approaches for better output; hot water treatment pressure, treatment steaming, pressure treatment, carbonate treatment, salt treatment, gelatin treatment, pasteurization, microfiltration, fermentation, treatment with ethanol vapors, microwave treatment and various extraction strategies. Furthermore, the critical discussion in this direction unveiled that such approaches can assist the scientific community in the production of bioethanol, sugars, cardanol, anacardic acid, organic acids, biosurfactants, bioactive elements and fuels.

This study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi-pin configuration. LBG undergoes plasma treatment at 30 kV for durations of 10, 20, and 30 min. Evaluation of color attributes and total color difference revealed enhancements in LBG post-plasma treatment. The linear viscoelastic region, determined at a 0.5% strain, demonstrated improved storage modulus (G ') and loss modulus (G '') concerning frequency compared to the control. Additionally, viscosity and shear stress displayed an inverse relationship with increasing shear rate, indicating the pseudoplastic nature of LBG samples. Consistent trends in G ' and G '' values of treated LBG were observed across three temperature stages, except for the 30 kV and 10 min. Infrared spectra analysis of plasma-treated LBG samples indicated the preservation of most polysaccharide groups, with no significant peak alterations. Overall, cold plasma treatment modifies LBG rheology, making it suitable for diverse food applications. Atmospheric plasma effect on the rheological characteristics of locust bean gum. image

A study was conducted at different combinations of ozone concentration (50%-100%) and time (10-30 min) to study the effect of aqueous ozone treatment on chlorpyrifos degradation in cucumber. A process was developed and compared using ANN-GA and RSM techniques. The optimum conditions obtained using RSM were ozone concentration of 95% and treatment time of 10 min. While the optimum conditions achieved by ANN-GA were ozone concentration of 81% and treatment time of 14 min. However, chlorpyrifos degradation is more at the condition optimized by ANN compared to the condition optimized by RSM. At the optimum condition, the cucumber showed superior physicochemical and microbial qualities, including pesticide degradation (91.08%), color change (3.58), firmness (11.75 N), moisture content (97.49%), water activity (0.93), pH (6.18), titratable acidity (0.06%), total soluble solids (2.1 (degrees)Brix), total plate count (1.5 x 10(5) CFU/g), and yeast/mold count (3 x 10(5) CFU/g), respectively. Practical applications: Increased awareness of the health benefits associated with the consumption of fruits and vegetables has led to a rise in their consumption. These items are primarily consumed in their raw or fresh state and often feature in salads. However, the presence of pesticide residues on the surface of raw fruits and vegetables can pose significant health risks to consumers. Ozone treatment can be used for effectively removing pesticide residue in the fresh-cut fruits and vegetables industry. Also, ozone treatment can reduce the microbial count on the surface of fruits and vegetables which enhances the shelf life of fruits and vegetables. Furthermore, it can prevent the natural ripening process of commodities, thereby increasing the consumer's acceptance. Ozone is considered a safe and eco-friendly alternative to chemical disinfectants and preservatives. It leaves no chemical residue on the produce and breaks down into oxygen, leaving no harmful byproducts, thereby ensuring safe consumption of the commodity.

Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. Besides this, a natural bioactive compound can be applied in combination with other hurdle technologies to enhance the shelf-life of muscle foods. Therefore, this review article emphasizes the current knowledge on the novel non-thermal extraction of bioactive compounds from natural sources and their application as a muscle food preservative. Application of antioxidant and antimicrobial compounds from natural sources alone and in combination with other hurdle technologies has been successfully used for preservation of muscle foods. Additionally, different application methods and their impact on muscle food preservation are suggested.

•The engineering properties of the roselle has been investigated in detail.•Roselle calyx is rich in polyphenols.•Mass of Roselle was correlated with its physical characteristics.•Power model was found to be the most suitable with highest R2 value.

Agrivoltaic system is a symbiotic approach to minimize land use conflicts for energy-food production. This production is dynamically affected by environmental parameters. Hence, an efficient system design is needed by adopting a suitable optimization model. The objective of this study is to discuss the application of artificial neural network and genetic algorithm to an experimental 0.675 kWp agrivoltaic system with turmeric crops for optimum production. Turmeric is a medicinal crop used primarily as spices and traditional medicine. The input parameters for the model are solar radiation, temperature, humidity, and rainfall, while the output parameters are energy and food. After training, validation, and testing of the model, the error has been found as-0.03711 and-0.00494 for energy and food systems respectively. For system performance, the established model generates a minimum mean squared error and maximum regression correlation coefficient indicating a favourable relationship between measured and predicted values. The predicted energy and food production has been obtained at optimal conditions as 104.9097 kWh and 9.0955 kg, respectively. The performance indicators such as land equivalent ratio and payback period have been found as 1.73 and 9.49 respectively. Thus, the system is technoeconomically viable and feasible worldwide satisfying the targets of sustainable development goals.

Fruit seeds are by-products of fruit processing industries which are rich in bioactive compounds including phenolic compounds. In this study, the efficiency of the microwave-assisted aqueous extraction (MAAE) technique on the recovery of total phenolic content (TPC) from jackfruit, jamun and papaya seeds was explored. The process with three independent parameters (microwave power, treatment time and seed powder to solvent ratio) was developed and optimized individually for all three seeds using both response surface methodology (RSM) and artificial neural network- genetic algorithm (ANN- GA) to maximize the response (TPC). The value of TPC at the RSM optimized condition was 8.79 mg GAE/100 g, 211.87 mg GAE/100 g and 31.38 mg GAE/100 g and at the ANN optimized condition were 30.09 mg GAE/100 g, 252.01 mg GAE/100 g and 37.55 mg GAE/100 g for jackfruit, jamun and papaya seed, respectively, which were significantly higher than that of the control extract. Moreover, the ANN model for all three seeds displayed better performance with higher extraction yield and fewer statistical errors as compared to RSM. Hence, the study concludes that MAAE could be an excellent alternative to extract phenolic compounds from fruit seeds with maximum yield.

Pineapple is the third most commonly consumed fruit in India, following bananas and citrus fruits. The fruit has its own disadvantages when it comes to shelf-life and post-harvest management. To address these issues and to make the pineapple available throughout the year, proper post-harvest handling procedures shall be followed. Value addition coupled with optimum storage conditions can reduce the losses of the fruit to a considerable extent. Value addition can be in the form of jam, jelly, marmalade, juice, syrups, nectars, squashes etc. During post-processing, large quantities of waste materials are generated which can lead to serious environmental issues. The waste comprises of the crown, core, peels, and pomace of pineapple. These wastes could potentially be used as an excellent bioresource for recovering/producing value-added compounds like enzymes, antioxidants, ethanol, vinegar, and organic acids. The review discusses the current scenario of processing and by-product utilization of pineapple in India.

Functional properties of kodo millet flour were analyzed using multipin plasma system. The functional properties such as oil absorption capacity (OAC), water absorption capacity (WAC), swelling capacity (SC), and solubility index (SI) were analyzed at 10-20 kV of output voltage and duration of 10-30 min for kodo millet flour. Response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN-GA) were adopted for modeling and optimization. RSM optimized was found at 17.5 kV and 16 min and contrary, ANN-GA optimal values were at 14.1 kV and 28 min. Optimized RSM values of OAC, WAC, SC, and SI were 1.39 g/g, 1.63 g/g, 3.91 g/g, and 0.08 g/g and optimized ANN-GA values were 1.48 g/g, 1.65 g/g, 4.23 g/g, and 0.09 g/g, respectively. Different instrumental analysis was performed using X-ray diffractometer, differential scanning calorimetry, fourier transmission infrared spectroscopy, and scanning electron microscopy. ANN showed lesser values of statistical parameters with higher value of R-2 compared to RSM. Therefore, ANN-GA was treated as the best model for optimization and modeling of cold plasma treated kodo millet flour. Hence, the ANN-GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries. Practical Applications Plasma treated kodo millet flour with improved functionality makes the flour well suitable for various food applications due to increase in solubility, water absorption, and swelling ability. Increase in soluble solids can be helpful for better digestibility. This flour can be widely used for preparation of baked products, soups, and sausages and also will draws the attention of food processors in grain processing sector to enhance the properties, quality, and for developing new food products.

The study explored the effect of ultrasonication to extract ascorbic acid, protein, and total antioxidants from cashew apple bagasse. The process was designed and optimized using three independent variables and the response values were predicted individually using both response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA). The ascorbic acid, antioxidant activity and protein content extracted using RSM were 6.61 mg/g, 90.98% and 338.48 mg/g respectively whereas using ANN-GA were 8.81 mg/g, 94.97% and 369.10 mg/g respectively at individual optimized conditions. These yields were comparatively higher in ANN-GA than RSM. Also, the ascorbic acid, antioxidant activity and protein content were predicted using ANN-GA around 8, 2 and 8 times higher than those of conventional solvent extraction. Further, the coefficient of determination (R-2) for every response was higher and other statistical parameters were lower in ANN-GA. Thus, the ANN-GA is superior to the RSM in optimizing the extraction. Practical applications The cashew apple byproducts are being underutilized by food process industries discarding as waste. Due to this, these industries are facing environmental pollution problems. Besides, the byproducts are nutritious as it has a significant amount of protein, vitamins as well as antioxidants. The ultrasound process provides the extraction of those bioactive compounds in the least usage of solvent, time and temperature. Hence, this research represents the optimum conditions of extraction of bioactive compounds from cashew apple bagasse using this green technology; it will be favorable for industries to develop value-added products by dissipating waste disposal.

The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration. In addition, the characteristics of the extract obtained from those by-products depend mainly on the parameters considered during the extraction process. In this review, an overview of different technologies used to extract bioactive compounds from fruit industry by-products such as seeds and peels has been briefly discussed, along with their mechanisms, process, advantages, disadvantages, and process parameters. In addition, the characteristics of the extracted bioactive compounds have also been briefly discussed in this review.

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies. The oxidation principle in cold plasma is recently gaining more importance for the degradation of pesticide residue in the food processing industries. Analysis of the emerging physical processing methods indicated greater efficacy in eradicating pesticide residues during agriculture processing. Even though the technologies such as EO (99% reduction in dimethoate), ultrasound (98.96% for chlorpyrifos), and irradiation (99.8% for pesticide in aqueous solution) can achieve promising results in pesticide degradation level, the rate and inactivation highly depend on the type of equipment and processing parameters involved in different techniques, surface characteristics of produce, treatment conditions, and nature of the pesticide. Therefore, to effectively remove these health-threatening pesticides from food surfaces, it is necessary to know the process parameters and efficacy of the applied technology on various pesticides.

The powdered form of various food products, including dairy-based and sugar-rich, is popular in the market due to their ease of processing and instant application. Spray drying is one of the most popular processing techniques to make food powders. The spray-drying process parameters, especially the drying temperatures and feed rate, have a significant influence on the quality attributes (such as color, moisture content, drying yield, wettability, water activity, proximate composition, and nutrient contents) of different food products. Recent studies revealed that at very high inlet/outlet air temperatures, the properties of the powdered products are adversely affected. Furthermore, sticking is a major problem during the spray-drying process. Keeping all these issues, this review focuses on providing insights on the effects of spray-drying process conditions and optimization of these conditions to overcome the problems associated with the process and ultimately obtain the best quality product with longer storage life.

The effect on functional properties of kodo millet flour was studied using multipin cold plasma electric reactor. The analysis was carried out at various levels of voltage (10-20 kV) and treatment time (10-30 min) for four different parameters such as water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI) and swelling capacity (SC). Response surface methodology (RSM) and artificial neural network - genetic algorithm (ANN - GA) were adopted for modelling and optimization of process variables. The optimized values obtained from RSM were 20 kV and 17.9 min. On the contrary, 17.5 kV and 23.3 min were the optimized values obtained from ANN - GA. The RSM optimal values of WAC, OAC, SI and SC were 1.51 g/g, 1.40 g/g, 0.06 g/g and 3.68 g/g whereas optimized ANN - GA values were 1.51 g/g, 1.50 g/g, 0.06 g/g and 4.39 g/g, respectively. Infrared spectra, peak temperature, diffractograms and micrographs of both optimized values were analyzed and showed significant differences. ANN showed a higher value of R-2 and lesser values of other statistical parameters compared to RSM. Therefore, ANN - GA was treated as the best model for optimization and modelling of cold plasma treated kodo millet flour. Hence, the ANN - GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries.

The world’s urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among the consumer has prompted them to demand probiotic foods. Due to their potential health benefits, probiotics have been incorporated into several dairy and nondairy products. To overcome the hurdles associated with the low viability of the beneficial microorganism, microencapsulation of probiotic bacteria and yeast is of immense importance. Microencapsulation enhances the viability of probiotics during different processing techniques and under gastrointestinal conditions. So, it is critical to control and design the drying process technology for probiotics encapsulation to achieve higher viability. The purpose of the review is to compile the commonly utilized drying technique for probiotics with their principle, advantages, and disadvantages, mechanism of inactivation, recent research, and cost involved in the processing.