Electrospinning is an innovative and versatile technique that enables the synthesis of nanomaterials with unique properties and applications, particularly in post-harvest technology. Electrospinning uses very high voltage to create fine fibers from polymeric solutions or melts, resulting in nanomaterials with high surface area-to-volume ratios, enhanced mechanical properties, and controlled porosity. These attributes of electrospun nanomaterials are highly suitable for a range of post-harvest applications, including active packaging and preservation. Electrospun nanofibers loaded with active compounds, such as essential oils, can be incorporated into films to enhance barrier properties against moisture, gases, and microorganisms, thereby extending the shelf life of horticultural commodities and perishable foods. The major application of nanofibers in the field of post-harvest technology is microbial control. Food spoilage is primarily caused by the growth and activity of microorganisms, including bacteria, yeast, and molds. Encapsulation of antimicrobial agents, antioxidants, and absorbers into the nanofiber matrix can prevent food spoilage and food-borne illness. Nanofibers encapsulated with active compounds with certain functional properties can be used as carriers for the controlled release of preservatives, ensuring the freshness and quality of agricultural produce. This review presents novel formulations and composite materials that offer improved mechanical, barrier, and thermal properties. The applications extend to intelligent packaging with sensor capabilities, monitoring real-time food quality. Emphasis has been given to the usage of biodegradable polymers and eco-friendly techniques, addressing concerns related to plastic pollution and toxicity, which is a relatively new focus in the context of active food packaging.

ABSTRACT Broccoli is a highly nutritious vegetable, but it is susceptible to rapid deterioration due to its high moisture content. Although infrared‐assisted drying has shown promise, most studies have focused on batch systems with limited industrial applicability. Therefore, this study aimed to design, optimize, and evaluate a novel continuous hot‐air‐assisted infrared (HA‐IR) dryer for efficient broccoli drying while maintaining product quality and storage stability. Engineering properties of broccoli slices were determined to support dryer design and operation. The performance of tray drying, infrared drying, and HA‐IR drying was compared, and process parameters were optimized using response surface methodology. The optimized HA‐IR drying conditions significantly reduced drying time and energy consumption while improving moisture removal, vitamin C retention, and color quality. A continuous HA‐IR dryer was subsequently fabricated and evaluated, achieving 40% thermal efficiency, a final moisture content of 7.5%, a moisture diffusivity of 1.71 × 10 −10 m 2 s −1 , and minimal color change under optimized operating conditions of a 20 cm lamp distance and a 2 rpm belt speed. In addition, pretreatment with 6‐benzylaminopurine at 10 ppm improved chlorophyll retention and color stability. Storage studies demonstrated that polypropylene packaging effectively maintained product quality for up to 60 days. This highlights the potential of the developed continuous HA‐IR drying system as an energy‐efficient and industrially applicable technology for broccoli preservation.

This study aimed to evaluate the efficacy of a novel coating by ultrasound assisted dipping (UAD) approach using gelatin extracted from chicken feet, an underutilized byproduct of the poultry industry, to extend the post-harvest shelf life and preserve the quality of red table grapes (RTG). Chicken feet gelatin (CFG) was extracted via sequential acid and alkaline treatments and characterized for its proximate, physical, and functional attributes. The resulting CFG was applied to RTG using ultrasonication at a frequency of 40 kHz for 20 min at ambient temperature to form a semi-permeable barrier against environmental stresses. RTGs were subjected to four treatments: water (W), water with ultrasonication (W + U), gelatin with water (G + W), and gelatin with ultrasonication (G + W+U), and stored at 20 °C with 80

Watermelon juice is recognized as a functional beverage due to its high concentrations of lycopene, beta-carotene, vitamin C, amino acids, and polyphenols. However, its high perishability, driven by microbial spoilage, enzymatic browning, and oxidative degradation, and due to its high-water activity and low acidity presents significant challenges for commercial storage and distribution. Traditional preservation approaches such as thermal pasteurization ensure microbial safety but severely compromise sensory quality and nutritional integrity, leading to substantial losses of bioactive compounds and volatile flavor compounds. Consequently, the demand for innovative, minimally invasive processing technologies has intensified. In recent years, emerging technologies have been effectively evaluated in many research laboratories for the processing of watermelon juice. They are ultra-high temperature (UHT), continuous flow high-pressure homogenization (CFHPH), ultrasound and microwave-assisted processing, thermosonication, ozone, ultra-high pressure (UHP) treatments, and membrane filtration techniques applied for watermelon juice preservation. This review comprehensively explores the effect of these techniques on nutrient & bioactive retention, microbial and enzyme inactivation. The CFHPH at 300 MPa preserves higher levels of ascorbic acid, lycopene, and free amino acids while effectively inactivating polyphenol oxidase (PPO) and peroxidase (POD) activities. Ultrasound and microwave-assisted processes enhance antioxidant activity and shelf life by optimizing cell disruption and mass transfer effects. Ozone achieves microbial reductions comparable to pasteurization without inducing significant nutrient degradation. Comparative evaluation indicates that emerging technologies outperform conventional thermal methods in preserving nutritional attributes, sensory characteristics, antioxidant stability, and extending shelf life.

Cassava (Manihot esculenta) leaves, containing 20-30 % protein and essential amino acids (EAAs), present a promising source of sustainable plant-based protein alternatives. Deep eutectic solvent (DES) offers an ecofriendly, emerging solution for qualitative protein with great functionality, superior to the alkaline extractionisoelectric precipitation (AE-IP). In this study, the protein extraction from detoxified cassava leaves using eight DESs composed of various HBAs and HBDs. Their physical properties, strong hydrogen bonds, and hydroxyl interactions were most effective for protein extraction. DES-8 (lactic acid: glycerol), emerged as optimal, providing higher protein content and recovery yield 22.16 +/- 0.36 mg/g dm and 73.77 +/- 1.05 %, respectively while slight reduction in extraction yield (16.85 +/- 0.41 %) In addition, the extracted protein (DCPI-D8) exhibited superior EAAs (40.36 %) leading hydrophilic amino acids (60.16 %). Lactic acid's mild acidity and glycerol's stabilizing properties preserved DCPI-D8's nutritional properties, significantly reducing antinutrients while maintaining protein integrity and enhancing its structural and functional qualities compared to AE-IP.

Nonthermal technologies have garnered significant attention for fruit juice preservation due to the increasing consumer demand for fresh, high-quality, and nutritious products. These methods, being eco-friendly, effectively inactivate microorganisms and enzymes without compromising the sensory and nutritional qualities of juices. Among these, pulsed magnetic field (PMF) technology is a promising technique that involves exposing liquid foods to a magnetic field in the form of pulses, exhibiting a bactericidal effect without any rise in temperature. The study aimed to develop a PMF processing system capable of generating low-frequency, high-intensity oscillating magnetic fields and optimized its application on orange juice at varying concentrations (10%, 15%, and 20%), magnetic field intensities (2, 4, and 6 T), and treatment times (5, 10, and 15 min). Additionally, the process conditions were optimized to preserve the nutritional quality, sensory properties, and microbial safety of orange juice. Fresh orange juice had an initial bacterial load of 2.09 x 106 CFU/mL, which was reduced to 1.43 x 104 CFU/mL at 4 T for 15 min in 15% juice. Similarly, yeast and mold counts decreased from 1.85 x 105 to 1.68 x 104 CFU/mL in 20% juice. The nonthermal nature of PMF was confirmed by negligible temperature rise. Posttreatment, L-values ranged from 82.4 to 83.79, decreasing to 80.2-82.55 during storage, while b-values ranged from 16.48 to 16.96, slightly reducing to 16.34-16.86. Viscosity for 10% juice ranged from 0.0645 to 0.0687 Pas posttreatment, reducing to 0.06-0.0648 Pas after 10 days. Minimal pH variation was observed. The optimal PMF treatment (4 T, 15 min, 20% concentration) effectively reduced microbial load while preserving juice biochemical (pH, color) and rheological (viscosity) during storage at 4 degrees C. PMF-treated orange juice showed minimal changes in color, viscosity, and microbial stability during refrigerated storage. The absence of heat-related degradation ensures retention of quality attributes. This study demonstrates that PMF is a viable, nonthermal alternative for processing high-acid fruit juices, providing a balance between microbial safety and quality preservation.

Postharvest handling is an important step in maintaining quality of fresh agro-produces during transportation and storage. A study on handling of fresh tomatoes using modified atmospheric packaging was done in plastic crates during logistics and storage to minimize the postharvest losses and to enhance the shelf life of the produce. Tomatoes were placed in crates and shroud system was developed with two types of packaging materials namely, polypropylene and low-density polyethylene of 75 mu thickness. Once the shrouds were filled with modified atmosphere of two different compositions, they were transported to two different transport distances. After transportation, the physico-chemical parameters were evaluated for the tomatoes stored at refrigerated temperature of 10 +/- 2 degrees C for 21 days. The extended shelf-life of the tomatoes were found in the MAP system with crates, analysed using atmospheric composition of 10% CO2, 10% O2 and 80% N2 of 70 km distance with 75 mu polypropylene film, stored at refrigeration temperature. The results showed physiological weight loss of 0.84%, decay percentage of 7.9 %, color value (a*) of 25.12, firmness value of 13.84 N, ascorbic acid content of 21.84 mg/100g and lycopene content of 4.86 mg/100g. This indicates modified atmospheric packaging reduced firmness loss and delayed colour evolution, biosynthesis of lycopene, physiological loss and increased the shelf life and quality of tomatoes.

The study investigates the efficacy of plasma-activated water (PAW) in preserving green chillies (jalapeño and pusa jwala) and compared it with various household fruits and vegetables cleaners’ solutions. PAW was prepared using a pencil plasma jet with air as the plasma forming gas. The results of visual analysis revealed that PAW-treated chillies maintain their fresh appearance even after 21 days, exhibiting significantly lower spoilage compared to control (ultrapure milli-Q water) and fruits and vegetables cleaners’ solutions. PAW demonstrated antimicrobial properties, effectively reducing microbial growth and spoilage on chillies over the storage period. Physical attributes, such as weight loss and firmness, are evaluated. It has been observed that PAW-treated chillies exhibit lower weight loss and higher firmness, indicating better membrane integrity and moisture retention. Microbial resistance was notably higher in PAW-treated chillies compared to control and when cleaning solutions were used. CIELAB color analysis revealed that PAW-treated chillies retain greenness, and color, freshness, outperforming control and cleaners. Sensory evaluation, including visual inspection, smell, taste, and touch, consistently favored PAW-treated chillies, emphasizing their superiority in terms of enhancement in shelf-life. Biochemical analysis revealed that PAW-treated chillies either maintain or show enhancement in nutritional attributes such as soluble sugar, protein, and ascorbic acid concentrations. Phenol concentration (antioxidant activity) remained stable across treatments. Overall, the study underscores the positive impact of PAW treatment on preserving the membrane integrity, antimicrobial resistance, sensory quality, and nutritional attributes of green chillies, making PAW an alternative for extending their shelf life.

The cassava leaves protein isolate extraction and optimization were investigated using response surface methodology, where the maximum protein content (21.83 +/- 0.41 g/100 g dm), extraction yield (18.31 +/- 0.53%), and protein recovery yield (69 +/- 1.31%) were obtained at optimal conditions: 114 min extraction time, 46 degrees C extraction temperature, 23.5 mL/g solvent/solute ratio and pH 11.0 value. The presence of toxicant (Cyanide) and anti-nutrient (tannin) in cassava leaves reduced the bio-accessibility of its protein isolate, strictly prohibiting its consumption. Therefore, detoxification was applied to diminish cyanide and tannin to 85% and 69% in leaves, respectively, where the protein content was reduced to 9.7%. However, detoxified cassava leaf protein isolate exhibited changes in the compositional, structural, morphological, molecular, and thermal characteristics compared to the controlled one. Moreover, the functional properties in protein isolate improved after detoxification at different pH conditions, which can be used as an active ingredient in various foods.

Spores are the biological structures formed out of sporulation from vegetative cells in adverse conditions. Being tolerant to many extreme environment and conditions, they escape and survives critical processing steps in the food industry that poses food and health safety problems, as is evident from the increase in reports of food-borne outbreaks due to spore-formers. Electromagnetic radiation (EM) is used for rapid decontamination and sterilization purposes in the food industry. Many studies have reported a greater reduction in spore population upon irradiation with EM rays due to its impact on genomic material and other components of spores that destabilises overall structure and brings clonogenic death. However, there is scattered literature regarding the mechanism of its inactivation and resistance against such damage. This review attempts to concisely evaluate the potential of electromagnetic radiations in spore inactivation and details its mechanism through a collective study of scientific results and reports. It also briefs about the process of sporulation, the structure of spores and the role of its components in the resistance of spores to damage. Many studies, which demonstrated that combining various EM treatments might be an effective way for inactivation of spores, were discussed in detail.

Cold plasma technology, a non-thermal food processing method, significantly enhances food quality and safety by modifying its physicochemical and nutritional attributes. Additionally, this treatment extends the shelf-life of food products, ensuring prolonged freshness and improved overall quality. The present study systematically examined the effect of cold plasma treatment on various attributes, including moisture content (MC), pH, hardness (H), antioxidant activity (AOA), total phenolic content (TPC), rehydration ratio (Rr), browning index (BI), and color difference (ΔE) in black raisins (BR) and golden raisins (GR). The comprehensive analysis delivers valuable insights into the transformative influences of cold plasma on the physicochemical and nutritional characteristics of these raisin varieties. A Box–Behnken experimental design (BBD) combined with response surface methodology (RSM) was used to determine the optimization of treatment time (5, 10 and 15 min) and voltage (10, 20 and 30 kV). The optimized time and voltage for black raisins was 10 kV with 15 min, whereas, for golden raisins, it was 20 kV with 10 min. Furthermore, the experimentation of shelf-life studies for both raisins illuminated the substantial impact of cold plasma treatment, notably enhancing H, Rr, BI, AOA and TPC. Concurrently, a decline in MC and pH was observed throughout the storage period. Furthermore, plasma treatment improved the quality of raisins by reducing the total mesophilic aerobic bacteria count as compared to untreated ones from 4.65–2.42 to 4.71–2.40 log CFU/g for BR and GR, respectively, and similar results were also noticed in mold and yeast count during the 15 days of storage period. However, Future research of this study should delve into long-term storage effects, scalability for commercial applications, and the underlying mechanisms driving these improvements in raisin quality.

This study designs, models, and compares microwave and ultrasound-assisted extraction (MAE and UAE) methods for bioactive compounds from bael leaves, highlighting their advantages over conventional techniques in optimizing extraction efficiency. MAE achieved 45.50 +/- 0.44 mg GAE/g, 11.41 +/- 0.13 mu g TAE/g, 0.29 +/- 0.02 mg QE/g, 1.30 +/- 0.09 mg diosgenin/g, and 80.40% +/- 0.89% DPPH scavenging activity at optimized conditions (550 W microwave power, 2 min treatment time, and 26.74 mL solvent:BLP). However, UAE yielded 77.13 +/- 0.62 mg GAE/g, 30.19 +/- 0.18 mu g TAE/g, 0.78 +/- 0.02 mg QE/g, 1.09 +/- 0.13 mg diosgenin/g, and 83.37% +/- 0.80% DPPH scavenging activity at optimized conditions (32% amplitude, 18.5 min treatment time, and 40.9 mL solvent: BLP). Statistical analysis validated RSM model's accuracy, with UAE and MAE models achieving R-2 > 0.95 and low error values. UAE demonstrated superior efficiency in extracting bioactive compounds, reducing antinutritional components, and enhancing antimicrobial activity. FTIR and SEM confirmed higher phenolic content and greater cell disruption. These methods boost extraction efficiency, supporting the development of nutraceuticals, and pharmaceuticals. Practical ApplicationThe introduction of innovative extraction methods such as microwave and ultrasound assistance has developed the isolation of bioactive compounds from bael leaves, with wide-ranging applications in pharmaceuticals, cosmetics, agriculture, food industries, and so forth. Significant findings reveal that optimized ultrasound and microwave extraction processes yield higher amounts of bioactive compounds and preserve thermolabile components, demonstrating strong potential for industry-scale production. These advanced techniques efficiently extract compounds with potent antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, developing novel drugs, nutraceuticals, skincare products, natural pesticides, and growth enhancers. The resulting extracts, rich in bioactive components, offer significant health benefits and robust antimicrobial activity, making them valuable ingredients for cutting-edge products in healthcare and wellness. By leveraging the medicinal potential of bael leaves through modern extraction processes, researchers and industries can create functional foods, pharmaceuticals, and cosmetics that meet the demand for natural, effective, and sustainable solutions. These innovations represent a significant leap in product development, emphasizing the importance of nature-derived ingredients in addressing progressing consumer needs for health and well-being.

Ready-to-cook vegan patties are made primarily with two major ingredients: peas and potatoes containing the peroxidase and polyphenol oxidase enzymes, which affect their longer shelf life. The present study develops and evaluates the combination of steam-microwave along with rapid vacuum cooling for the blanching of vegan patties. Mathematical modelling and process optimization of the process revealed that a lower microwave power density of 2 W/g along with 2.5 s steam time for the total duration of 142.5 s gives the most optimum condition for patties samples of fixed 0.85 cm thickness and pea-to-potato mash ratio of 0.6. Page model (R2 = 0.98) described most of the moisture variation from the patties sample during the process. An increase in moisture diffusivity (n > 1) indicated the probable shift towards superdiffuison from subdiffusion. The result points towards the effectiveness of the low water and least effulent producing blanching process and its significant potential for industrial application. Industrial relevance: Blanching is one of the important processing steps in food industries, which is carried out conventionally through hot water. These conventional techniques generate lots of effluents that not only are difficult to manage and incur an extra cost to the industry but also cause pollution if released untreated. According to an estimate, around 11-23 m3/t of the waste water gets generated from the fruits and vegetable industry which are majorly responsible for the environmental pollution and an added cost to the industry for handling these wastes. The present study developed a blanching process that minimised the generation of the effluent to 50% approximately. Food industries can deploy this method for faster, more effective and efficient blanching without much use of water.

Radiofrequency (RF) drying is a revolutionary technique gaining prominence in the food industry. The present study delves into the drying of carrot slices within industrial settings, employing cutting-edge RF technology. The entire drying operation was optimized using response surface methodology, and the effect of process parameters on the physico-chemical properties of carrot slices was noted. Optimized process parameters were found to be at the initial moisture content of 89.86% with an electrode distance of 210 mm and a thickness of carrot slice at 4.75 mm. Page model was found to be most suitable as it explains most of the variations in the moisture ratio. High moisture diffusivity was noted for RF-treated samples which indicates faster drying rates. This project on optimizing and modeling carrot slice drying in industrial RF systems holds immense industrial relevance, promising increased efficiency, improved product quality, and sustainable practices in vegetable processing. [GRAPHICS] .

Atmospheric cold plasma (CP), an acclaimed nonthermal technology, has gained popularity for its effective microbial inactivation in food materials, concurrently improving functional and nutritional aspects. Despite the nutraceutical benefits, horse gram (Macrotyloma uniflorum) is underutilized in baking and confectionery due to presence of major antinutrients. Our aim is to leverage CP to enhance horse gram's properties, promoting its viability in these sectors. The present study investigates the effect of CP treatment with varying output voltage (10-30 kV) and exposure time (5-25 min) on horse gram flour's nutritional, functional, and antinutritional properties. Moreover, the molecular interactions, crystallinity, thermal stability, and morphological characteristics were analyzed. CP treatment doubled the nutritional properties of horse gram flour and amplified the functional attributes by 1.5 times as compared to untreated flour, but excessively higher voltage (30 kV) and time (15 and 25 min) declined them. Whereas the antinutritional components-tannin, saponin, and phytic acid-were reduced to 1.43 +/- 0.01 mu g TAE/g, 0.72 +/- 0.01 mg diosgenin/g, and 5.26 0.03 mg phytate/g, respectively, after CP treatment, enhancing digestibility of the flour up to 75%. Principal component analysis illuminated the intricate relationship between CP treatment and flour attributes. Both low voltage (10 kV) with moderate exposure (15 and 25 min) and high voltage (30 kV) with shorter duration (5 min) exhibited favorable correlations with physiochemical, bioactive, and functional properties. Conversely, high voltage with prolonged exposure displayed a notable negative correlation with antinutritional properties, structural, and thermal characteristics, revealing the nuanced impact of treatment conditions on the quality of flour. Overall, CP can be recognized as a potential novel technique for the techno-functional reformation of underutilized food materials.

The improper disposal of petroleum-based plastics has been associated with detrimental environmental consequences, such as the proliferation of microplastic pollution and increased emissions of greenhouse gases (GHGs). Consequently, biopolymers have emerged as a highly regarded alternative due to their environmental-friendly attributes and versatile range of applications. In response to consumer demands for safer food options, sustainable packaging, and escalating environmental concerns, the food sector is increasingly adopting biopolymers. Further, in the recent decade, the usage of active or functional biopolymers has evolved into smart biopolymers that can transmit real-time data to consumers. This review covers key topics such as antimicrobial and biodegradable packaging, edible coatings and films, incorporation of scavengers and bioactive substances that prolong the shelf life and guard against moisture and microbial contamination. The paper also discusses the development of edible cutlery as a sustainable substitute for plastic, the encapsulation of bioactive substances within biopolymers, 3-D food printing for regulated nutrition delivery and thickening and gelling agents that improve food texture and stability. It also discusses the integration of smart polymer functions, demonstrating their importance in guaranteeing food safety and quality, such as biosensing, pH and gas detection, antibacterial characteristics, and time-temperature monitoring. By shedding light on market trends, future scope, and potentialities, this review aims to elucidate the prospects of utilizing biopolymers to address sustainability and quality concerns within the food industry effectively.

Background: The dairy processing sector generates a substantial amount of waste loaded with organic content, and dumping these products directly into the environment poses significant serious environmental and health risks.Scope and approach: Despite of the pollution-causing attributes of dairy wastes and its by-products, these are reservoirs of nutrients particularly lactose, proteins, and lipids that encourage microbial growth and valorize these wastes into valuable products.Key findings and conclusions: In the recent era, bioconversion of dairy wastes/effluents viz., expired milk, whey, and residual whey permeate into different value-added products with the help of microorganisms is an indispensable resolution to this problem. As a result, this review emphasizes the potential of microorganisms in converting dairy wastes into exceptional and diverse value-added products. Recent developments in valorization technologies of dairy effluents and other by-products using different microbial cell factories are well summarized. Different technologies involving aerobic and anaerobic processing of dairy waste utilizing various strains of microflora are now emerging as viable and environmentally sustainable ways of producing biofuels, biopolymers, single-cell protein, and other biobased products.