This study explores the novel utilization of Butea monosperma (Palash) flowers as a kombucha substrate instead of traditional black or green tea, providing new insights into plant-based fermentation systems and expanding the diversity of functional beverages. A traditional Indian medicinal flower, B. monosperma, is coveted for its abundance of flavonoids and polyphenols. The objectives were to evaluate changes in metabolomic and phytochemical processes over the 14-day fermentation period. While titratable acidity elevated to 1.95%, the fermentation process significantly reduced pH from 3.32 to 2.72 and total soluble solids from 11 to 5 degrees Brix. Diphenyl-1-picrylhydrazyl radical scavenging assay increased by 22.78% in the kombucha, indicating a significant improvement in antioxidant activity. Moreover, total phenolic content increased from 126.77 to 263.54 mg gallic acid equivalents/100 g, depicting enhanced bioactive potential. Additionally, total flavonoid content increased to 98.12 mg quercetin equivalents/ml. Attenuated total reflectance Fourier transform infrared spectroscopy confirmed the formation of functional compounds, including hydroxyl, carbonyl, and aromatic groups, indicative of the development of organic acids and polyphenols. High-resolution accurate mass spectrometry analysis demonstrated newly formed metabolites, such as homobutein 4-glucoside, quercetin-3 beta-D-glucoside, and salicylic acid derivatives, supporting robust microbial biotransformation and metabolic enrichment. Microbial growth increased from day 1-6.65 and day 14-9.18 logarithmic colony-forming units per milliliter over the fermentation period. These findings demonstrate that fermentation effectively enhances the bioactivity of B. monosperma, supporting its potential as a functional, antioxidant-rich fermented beverage and highlighting the value of traditional Indian botanicals in food innovation.

Fruit fortified yoghurts generally have a good potential to provide the functional and bioactive components for health promotion. The present study delineates with the optimization of fruit yoghurt with the addition of freezedried strawberry powder (FSP) (2, 4, 6, 8, 10, and 12% w/w) and investigate its functional and bioactive profiles. The addition of FSP decreased pH and syneresis significantly, while increasing the titratable acidity (TA). Yoghurt containing 8% FSP has shown the best colour, sensory and textural scores. The optimised yoghurt showed the total phenolic content of 164.41 mg GAE/100 g, total flavonoid content of 429.74 mg CE/100 g and antioxidant activity of 53.32% DPPH inhibition. Additionally, an untargeted HR-MS profiling has revealed the presence of 34 major bioactive compounds with multifaceted functional properties. alpha-Linolenic acid, quercetin3 beta-D-glucoside, ellagic acid, rhus flavanone, coumarate, kaempferol, fatty acids, amino acids and many derivatives were detected in the metabolome in the RT range of 0.9 to 28 min. Numerous such metabolites are known for their anti-carcinogenic, anti-inflammatory, anti-CVD, and anti-oxidant activities. The study highlights the potential of fruit-fortified yoghurts as composite dairy foods with a good level of bioactive compounds.

Plant milk alternatives are consumed all over the world and are known for their functional active components. This study investigated the effect of various physical (sand roasting, heating, pressure cooking, freezing, ultrasonics, and microwave), chemical (pH shifting, additive and salt addition), and biochemical (germination and α-amylase) treatments on the crucial functional properties of the cowpea milk (CPM). The sand-roasted sample has exhibited the maximum browning index. Foaming capacity (FC) and stability, emulsifying capacity (EC), oil absorbance and water holding capacity were examined, along with the phenolics, flavonoids and % DPPH inhibition tests were undertaken. Results indicated that the heat-treated CPM showed maximum foaming capacity (30.55%), the α-amylase-treated sample exhibited the highest emulsifying capacity (EC) (53.6%), and the germinated CPM showed the highest phenolic content (64.62 μg GAE/mL), flavonoid content (23.14 μg QE/mL), and antioxidant activity (40.8% DPPH inhibition). High-resolution mass spectrometry (HR-MS) profiling of bioactive compounds (BACs) in CPM has confirmed the formation of several key bioactive metabolites in the milk. The predominant phenolic-based metabolites identified include kaempferol, ferulic acid, gallic acid, β-ionone, and ethyl palmitoleate, with retention times (RT) ranging from 0.7 to 27 min. These findings highlighted the multifaceted functionality of CPM post-treatments, and this legume milk is a functional food that could be the best dairy replacer.

Berseem fodder (Trifolium alexandrinum) was cultivated using natural farming practices and evaluated in Barbari goats for their effect on growth, serum metabolites, interleukins and semen quality. Ten growing Barbari goats (Avg. BW 19.15± 0.87) age about 10 months were divided into two groups (CON and NAT) of five each as per completely randomized design. Animals of both the group were fed with Bengal gram Straw, concentrate pellet and green Berseem fodder. The goats of CON group was fed with green Berseem cultivated using conventional practices while goats of NAT group was fed with green Berseem cultivated using Natural farming practices The experiment was conducted for 120 days out of which 60 days was for growth study. Serum metabolites and semen quality was studied after 120 days of feeding. The average daily gain (ADG) was 90.33 g for Gr CON while 74.33 g for Gr NAT. Dry matter intake (g) was 766.71 and 759.16 for Gr CON and Gr NAT respectively. Among serum metabolites glucose, protein, albumin, triglycerides, urea was statistically similar among groups. Aspartate aminotransferase (AST) and cholesterol was lower in goats fed with naturally grown Berseem fodder. Immunity indicators like IL 1, IL6, TNF and total antioxidant was also similar among groups. No difference was reported on semen quality parameters like semen volume, mass motility, live percent and post thaw motility between groups. Present study concluded that feeding Berseem fodder grown using Natural farming practices had no significant effect on growth, metabolites and semen quality.

IntroductionBiodegradable HPMC/κ-carrageenan-based intelligent films incorporating berry-derived anthocyanins have been reported; however, the effect of anthocyanin source on polymer compatibility and functional performance remains underexplored. Roselle (Hibiscus sabdariffa L.) anthocyanins, rich in delphinidin- and cyanidin-based derivatives with high acidity and antioxidant capacity, may enhance pH responsiveness and bioactivity in polymer matrices.MethodsHPMC/κ-carrageenan films containing 0–2% (w/w) roselle anthocyanin (RA) were prepared using solvent casting. Films were evaluated for mechanical properties, water solubility, swelling index, antioxidant activity, thermal stability (TGA), polymer–anthocyanin interactions (FTIR), biodegradation (soil burial), and color-response behavior during storage of button mushrooms at 25 °C.ResultsFilm thickness ranged from 0.047 to 0.076 mm. Increasing RA content significantly reduced tensile strength (43.5 to 11.5 MPa) and elongation at break (18.2% to 6.06%), while decreasing water solubility and swelling index, thereby improving moisture barrier performance. Antioxidant capacity increased with RA concentration, reaching 80.63% DPPH radical scavenging at 2% RA. FTIR confirmed polymer–anthocyanin interactions, and TGA showed maintained thermal stability. Soil burial tests indicated substantial biodegradation within 21 days. Films applied to button mushrooms exhibited a color change from red to black within 32–36 hours, indicating spoilage.DiscussionThe incorporation of roselle anthocyanin into HPMC/κ-carrageenan films improved antioxidant and moisture barrier properties while providing a clear pH-sensitive color response.

Fortification of functional dairy products with botanical bioactives is constrained by the inherent bitterness and chemical instability of plant extracts. This study investigated the microencapsulation of Neolamarckia cadamba (Kadam) bark extract for incorporation into probiotic yogurt, targeting preserved antioxidant activity and enhanced sensory acceptability. Ultrasonication-assisted extraction in a 1:1 hydroethanolic system significantly outperformed conventional maceration in phytochemical recovery. The concentrated extract was spray-dried (inlet: 160°C; outlet: 80°C) using an optimized Quillaja saponin-sunflower lecithin carrier matrix, yielding spherical, fracture-free microcapsules with a principal intensity peak diameter of 78.98 nm (Z-average: 6183 nm, indicative of polydisperse aggregate populations in the feed emulsion), and a highly stable zeta potential of -38.3 mV. SEM imaging confirmed successful tannin sequestration within intact particles. Functional evaluation of the fortified probiotic yogurt demonstrated a total phenolic content of 71.47 mg/g and DPPH radical scavenging activity of 72.94%, both sustained throughout refrigerated storage. A 42-day release kinetics study confirmed controlled, gradual polyphenol diffusion into the yogurt matrix. Sensory panels awarded encapsulated formulations an overall acceptability score of 8.16 ± 0.36 out of 9, with no statistically significant differences observed between encapsulated and free-extract treatments for any sensory attribute (all p > 0.05), indicating comparable sensory acceptability. These findings establish encapsulated N. cadamba extract as a physicochemically stable, clean-label functional ingredient with improved antioxidant retention, favorable sensory acceptability comparable to free-extract formulations, and controlled polyphenol release in a probiotic yogurt matrix. In vitro digestion and in vivo bioavailability studies are warranted to fully substantiate health-efficacy claims.

In the expanding functional food sector, nutrition bars are increasingly favoured for their convenience, nutritional score, sensory appeal, and use of natural ingredients. Pearl millet, a pigmented cereal rich in phenolic compounds and bioactive metabolites, presents a promising ingredient for the development of value-added snack products. The present study aimed to formulate and optimise a puffed pearl millet nutrition bar (PPMB) by incorporating puffed pearl millet at varying levels (10%, 15%, 20%, and 25%) along with sesame seeds, coconut, groundnuts, cardamom, and jaggery to improve sensory, textural, and functional attributes. The samples were evaluated for sensory characteristics, texture profile parameters, and antioxidant activity. These response variables were normalised and integrated using Grey Relational Analysis (GRA) to determine the optimised formulation. The optimised nutrition bar demonstrated appreciable nutritional composition, including balanced levels of moisture, protein, fat, ash, crude fibre, dietary fibre, carbohydrates, and energy. High-resolution mass spectrometry (HR-MS) profiling revealed diverse putatively annotated metabolites belonging to several nutritionally relevant metabolite classes. GC–MS analysis confirmed a favourable fatty acid profile rich in beneficial lipid components. Functional group characterisation through FTIR spectroscopy validated the presence of key biomolecules, while EDX analysis confirmed essential elemental composition (C, O, N, and trace minerals). Thermogravimetric analysis (TGA) further demonstrated adequate thermal stability across defined degradation stages. Overall, this study highlights the successful development of a nutrient-dense and functionally enriched puffed pearl millet-based nutrition bar, demonstrating the potential of underutilised millets as sustainable ingredients for modern ready-to-eat functional snacks.

Microplastic (MP) contamination in food has emerged as a critical global concern due to the extensive use of plastics and their persistence in the environment. These particles, originating from degradation of larger plastics or direct industrial sources, have been detected in diverse food matrices, including seafood, salt, bottled water, and dairy products, posing potential health risks to consumers. This review critically evaluates the analytical techniques used to detect, identify, and quantify MPs in food. Conventional methods such as microscopy (light, fluorescence, SEM), spectroscopy (FTIR, Raman), and thermal analysis (TGA, DSC, Py-GC/MS) are discussed with respect to their sensitivity, specificity, and applicability. Chromatographic and mass spectrometric techniques, including LC-MS (Liquid Chromatography-Mass Spectrometry) and MALDI-MS (Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry), offer molecular-level insights but require complex sample preparation. Emerging tools such as nanoparticle-based sensors, DNA (Deoxyribonucleic acid) biosensors, microfluidic lab-on-a-chip devices, and AI-assisted imaging represent significant advances toward rapid, sensitive, and portable detection. Despite progress, challenges persist due to heterogeneous food matrices, lack of standardized protocols, and limited regulatory frameworks. The review emphasizes the need for harmonized methodologies, interdisciplinary research, and innovative detection strategies to ensure reliable monitoring of MPs and safeguard food safety.

A novel kombucha beverage was developed using Butea monosperma (Palash) flower instead of traditional black or green tea. Renowned for its abundance of flavonoids and polyphenols, B. monosperma served as a potent substrate for fermentation. Over 14 days, fermentation markedly increased titratable acidity to 1.95%, while pH and total soluble solids declined from 3.32 to 2.72 and 11 to 5 °Brix, respectively, indicating active microbial metabolism and organic acid formation. Antioxidant activity, measured via DPPH radical scavenging, increased by 22.78%, and total phenolic and flavonoid contents rose to 263.54 mg GAE/100 g and 98.12 mg QE/mL, respectively, reflecting enhanced bioactivity. ATR-FTIR spectroscopy confirmed the emergence of hydroxyl, carbonyl, and aromatic functional groups characteristic of organic acids and polyphenols. High-resolution accurate-mass spectrometry (HRAMS) identified newly formed metabolites including salicylic acid derivatives, quercetin-3β-D-glucoside, and homobutein-4-glucoside, evidencing strong microbial biotransformation. Microbial growth increased from 6.65 to 9.18 log CFU/mL over the fermentation period. Collectively, the study demonstrates that fermentation effectively transforms B. monosperma into a bioactive, antioxidant-rich kombucha with functional and therapeutic potential. This research underscores the value of traditional Indian botanicals in developing innovative, health-focused fermented beverages.

Globally, there is a surge in the demand for functional snacks in the food industry. The utilization of unripened fruits and millet grains in developing ethnic products is greatly enhanced. In recent years, omics methodologies have emerged as quantitative and qualitative approaches for screening various functional foods. This study explores the development of Murukku snacks incorporating green banana flour (GBF) and millet. Additionally, it investigates several metabolites in the developed Murukku using liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS/Orbitrap). GBF and millets contain a wide range of phytochemicals that aid the functionality of the ethnic snack. A total of 40 major metabolites, including ginsenoside, orotic acid, campesteryl glucoside, tocotrienol, apigenin, etc. were determined in the snack which are involved in various health benefits. Identified bioactive compounds are known for their anti-carcinogenic, anti-diabetic, anti-inflammatory, neuroprotective, anti-CVD, etc. attributes. The principal component analysis (PCA) plots were drawn to reveal the pattern of the bioactive compounds formed in the Murukku sourced from GBF and millets during the snack development. This study has shown the developed Murukku snack is a functional food owing to multifaceted health benefits. Also, research has provided new opportunities for developing unripened fruits and millet-based snacks and investigating their bioactivity and functionality with different foodomics tools.

This study aimed to compare different extraction methods to determine their effects on the antioxidant properties and phytochemical composition of green coffee. A total of nine extraction techniques were evaluated based on their impact on extraction efficiency, total phenolic and flavonoid content, and antioxidant activity. Statistical analyses, including Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were applied for data interpretation. The findings indicated that the Ultrasonic-Assisted Microwave Extraction (UMAE) method achieved the highest extraction efficiency, along with the greatest total phenolic and flavonoid content and antioxidant activity. Notably, most analytical parameters showed a strong correlation with the first principal component (PC1), which accounted for approximately 80.40 % of the total variance. Hierarchical Cluster Analysis, represented through a heatmap, further confirmed that all parameters associated with the UMAE method consistently exhibited the highest values. Qualitative analysis and Fourier Transform Infrared (FTIR) spectroscopy validated the presence of key phytochemical compounds, including phenols, alkaloids, flavonoids, and aromatic compounds. Furthermore, Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified caffeine as the dominant compound in the extracted samples.

The synthesis and characterization of Ipomoea aquatica herbal extract gold nanoparticles ( IA-AuNPs ) are of great interest due to their antioxidant and anticancer properties. Current study reflects simplest procedure to synthesize IA-AuNPs. Its MTT and cytotoxicity assay was evaluated in HepG2 cells with an IC50 value of 69.62 +/- 5 mu g/ml after 24 h of incubation. Apoptosis was done using ROS/, MMP and live-dead cell examination using AO/ EtBr staining. In spectrophotometric analysis a single peak was observed at 542 nm which represents the SPR absorption band of gold nanoparticles. The IA-AuNPs were spherical with 5-40 nm size, with an average size of 10 nm, based on HR-TEM and HR-SEM. The existence of gold in IA-AuNPs was confirmed by EDX data. FTIR confirmed presence of various bioactive compounds in IA-AuNPs, with peaks at 3344cm- 1 , 2897cm-1, 2168cm- 1 , 1765cm- 1 , 1640cm- 1 , and 1275cm-1 corresponding to the-OH group and stretches of C-H, C = H, C = O, and C-O, respectively. At pH9 and 5Msalt concentration, significant stability of IA-AuNPs was observed. The zeta (zeta) potential value of IA-AuNPs at 25 degrees C and pH9 was-37.7 mV, showing its good quality and greater stability compared to pH6 and pH7 having zeta (zeta) potential value of-13.1 mV and-20.2 mV respectively. IAAuNPs exhibited dose-dependent cytotoxicity, and ROS/MMP mediated apoptosis assay. DPPH radical scavenging activities was measured at 517 nm in respect to ascorbic acid in which IA-AuNPs exhibited stronger antioxidant properties than plant extract. Overall, our results suggested that IA-AuNPs have anticancer/ antioxidant properties that may be useful for the treatment of hepatic cancer as future drug.

Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. The present study examined that starch can be effectively used as raw material to develop biodegradable, edible films. In this regard, Raw papaya and Citrus Peel were chosen to make biodegradable plastic film blended with corn starch. Raw papaya powder was combined with citrus peel powder for the development of film in treatments of T1, T2, T3, T4 and T5. RPP and CPP blend with Corn starch (CS) to maximize the film-forming properties and characteristics. The films were subjected to various parameter analysis like thickness, optical properties and barrier properties. As per the results, T3 was an optimized film, as it had minimum thickness (0.26 f 0.01), high tensile strength (5.79 f 0.12), elongation at break of 11.92 f 0.03, High transparency (1.42 f 0.06), and high degradation temperature. From the results, it is inferred that the prepared films are ideally suitable for food packaging and their production on a larger scale can considerably cut down the plastic wastage.

Vitamin nano-engineering has been accomplished by synthesizing various nanostructures to improve their stability, bioavailability, shelf life, and functioning. This review provides a detailed description of recent advances in the art of encapsulation with high efficiency through the use of practical and logistic nano-engineering techniques such as nanofibres, nanogels, nanobeads, nanotubes, nanoparticles, nanoliposomes, and many other nanostructures. To demonstrate the interaction of molecules with nano-forms, the bioavailability of several vitamins such as B, C, E, A, D, and others in the form of nanostructures is explored. This review will provide a thorough understanding of how to improve bioavailability and nanostructure selection to extend the utility, shelf life, and structural stability of vitamins. While nanoencapsulation can improve vitamin stability and distribution, the materials employed in nanotechnologies may offer concerns if they are not sufficiently tested for safety. If nanoparticles are not adequately designed and evaluated, they may cause inflammation, oxidative stress, or other unwanted effects. Researchers and makers of nanomaterials and medication delivery systems should adhere to established rules and regulations. Furthermore, long-term studies are required to monitor any negative consequences that may result from the use of nanostructure.

The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers.

Foodomics tools are ameliorating the compositional and quality analysis part of various domains of food products. The use of proteomics in the polymorphic product investigation of beta-casein (β-Cn) is intriguing because of the fast and reliable results from the accurate mass spectrometry. This study delineates the LC-MS/MS-based sequential analysis of gel fractionated β-Cn of eighteen Holstein Friesian (HF) crossed cow milk for the identification of A2 milk. The probe of genetically induced polymorphism of β-Cn milk protein in the crossed animals is essential for the quality concern and fulfilling the demand of the consumers. Several in-vivo studies have shown that proteolytic digestion of the A1 milk secreted an opioid, i.e., β-casomorphin-7 that can cause many types of non-communicable diseases. SDS-PAGE was done on 15% resolving gel and an orbitrap mass spectrometer equipped with UniProt database search was used for the detection of the genetic variants in the HF crossed cows have shown ten animals are lactating milk with A2 β-Cn (Pro67), whereas only eight animals have A1 β-Cn (His67). The high number of HF-crossed cows are producing A2 milk. Among the molecular biology methods, top-down proteomics is the most efficient, accurate, and sustainable technique of milk protein genetic variant analysis.

Plastic waste presents a significant challenge due to its non-organic nature, leading to a substantial accumulation of plastic waste globally. Plastic bowls, in particular, are widely-used in daily use, making the development of multi-millet edible bowls a viable substitute for traditional plastic options. In this study, we optimized multi-millet edible bowls using major ingredients such as little, kodo, and barnyard millet flours and compared with control edible bowls made from refined flour. The optimised multi-millet edible bowls exhibited significantly lower levels of calories, fat, moisture but higher levels of dietary fibre and protein compared to the control edible bowls. Furthermore, the multi-millet edible bowls exhibited slightly thicker structures, higher hardness but with significantly reduced water absorption properties ( twofold) and oil absorption properties ( threefold) in comparison to control. Scanning electron microscopy images of the multi-millet edible bowls revealed the starch granule structure offering valuable insights into their composition. High-resolution mass spectrometry analysis confirmed the presence of 3092 distinct metabolic products, comprising of 24 compounds, including primary and secondary metabolites. Additionally, preliminary soil degradation test indicated that the developed bowls were biodegradable within 42 days. In conclusion, the development of multi-millet edible bowls offers a promising, environmentally conscious alternative to traditional plastic-based bowls and biodegradability.

Summary Foodomics is an emerging probing method of phenotype investigation of the different milk proteins and their subtypes. The polymorphic nature of the β‐casein (β‐Cn) protein has shown fourteen different protein variants to date in bovines. The analysis of the β‐Cn genetic polymorphism from the milk of the crossbred dairy animals is crucial for the quality assurance of the consumers from the various health concerns, especially those linked with the A1 phenotype which yields β‐casomorphin‐7 on in vivo digestion. Jersey‐crossed Indian cattle have been widely utilised in dairy because of their better milk production and survival performance trait. In this investigation, an SDS‐PAGE coupled with a high‐resolution accurate mass spectrometry‐based proteomics approach has been applied to identify the presence of specific phenotype of the β‐Cn protein in the milk of the 24 Indian crossbred (Jersey crossed) animals. Amino acid sequential analysis has been done using different search modules, as MS Amanda and Sequest HT showed 17 cows are producing A 2 β‐Cn (Pro~67) while only seven animals yielded the A 1 variant (His~67). The maximum number of Indian Jersey‐crossed animals are lactating milk having A 2 β‐Cn. The A 2 milk from the crossbred animals is free from the negative impact on health caused by β‐casomorphin‐7 (BCM‐7) released during digestion of the A 1 phenotype. Among the molecular biology techniques, top‐down proteomics has been an intriguing technique for the identification of protein genetic polymorphic products.