Mosambi (Citrus limetta) peel is a prolific yet underutilized agro-industrial by-product, constituting approximately 38–43

Industrial processing of grapefruit generates peel as a major by-product comprising flavedo and albedo tissues of technological and nutritional relevance. This study evaluated the effect of grapefruit flavedo powder (GFP) and grapefruit albedo powder (GAP) at incorporation levels of 3%, 6%, 9%, and 12% on the quality attributes of finger millet muffins. GFP and GAP incorporation enhanced the water and oil absorption capacities of the composite flours. Pasting profile parameters, including peak, final, and setback viscosities, were evaluated and exhibited a decreasing trend with increasing levels of GFP and GAP. Increasing GFP and GAP incorporation up to 12% reduced bake loss to 5.40% and 3.98%, respectively. Results revealed a significant (P < .05) increase in DPPH radical scavenging activity from 27.25% in the control to 43.08% and 40.88% at 12% incorporation of GFP and GAP, respectively. Similarly, ferric reducing antioxidant power, total phenolic content, and total flavonoid content also followed the increasing trend. FTIR spectra indicated the presence of functional groups associated with phenolic compounds in the fortified muffins. Scanning electron microscopy analysis revealed a heterogeneous crumb structure with smaller and irregularly distributed pores and embedded fibrous particles, suggesting disruption of the starch-protein matrix in fiber-enriched muffins. Such structural modifications are consistent with the texture profile analysis results, which showed increased hardness and reduced springiness. Color evaluation showed that increasing GFP from 3% to 12% led to lower L* values for both the crust and crumb, in contrast to GAP incorporation, where the value increased. Likewise, the a* and b* values rose for both GFP and GAP in the crust and crumb.

BACKGROUND:Pomelo albedo peel byproducts are composed of many healthbeneficial phytochemicals during processing. This study aimed to maximize the potential of incorporating pomelo albedo powder as a bioactive ingredient in pasta. METHODS:In the present study, pomelo albedo was fortified with pasta at five different concentrations (0, 3, 6, 9, and 12%), and its effects on the antioxidant, functional, textural, and sensorial attributes of pasta were investigated. RESULTS:The results showed that the incorporation of albedo powder remarkably elevated the antioxidant properties and significantly increased the WAC (121.23 to 188.97%) and OAC (110.15 to 136.55%). An increase in pomelo albedo is associated with a decrease in cooking time from 10.24 to 8.28 min with cooking loss that is within an acceptable range. The pomelo albedo formulation improved the color and sensorial attributes. A higher albedo concentration significantly reduced the breaking stress, fracturability, firmness, and hardness but increased the adhesiveness and cohesiveness of pasta. FTIR spectra revealed the presence of characteristic peaks, and SEM reflects pomelo albedo's impact on the structural integrity of the pasta. CONCLUSION:On the basis of physicochemical, cooking, and sensory data, pasta with a 6% pomelo albedo formulation was found to be the most acceptable, with an overall acceptability of 8.51. Thus, pomelo albedo can be incorporated into the industry for the preparation of pasta with enhanced nutritional characteristics.

BACKGROUND:Pasta is consumed worldwide and can be an excellent food matrix for supplementation. Grapefruit (Citrus paradisi) flavedo byproduct is reported to contain considerable amounts of bioactive compounds, which represent a valuable and sustainable source of phenolics. So far, there is limited information available about the utilization of grapefruit flavedo byproducts for supplementation of pasta. METHODS:The present study aimed to investigate the effect of freeze-dried grapefruit flavedo powder (GFP) incorporation at various concentrations (3, 6, 9, and 12%) on the phytochemical, functional, textural, microstructural, and sensory quality of the developed pasta. RESULTS:Fortification with GFP significantly (P<0.05) enhanced antioxidant activities relative to DPPH and FRAP and increased the total phenolic and flavonoid content from 132.41-211.63 mg GAE/100 g and 73.20-96.83 mg QE/100 g, respectively. Supplementation with GFP significantly (P<0.05) reduced the optimum cooking time of pasta, while cooking loss increased up to 6.32% with 12% GFP incorporation, which was still under the acceptable limits (<8%). The addition of GFP decreased the L* value, while the a* and b* values increased for the pasta. SEM analysis presented that GFP incorporation in pasta affected the structural integrity attributable to the enhanced fiber levels, inducing a weaker matrix, as ascertained by textural profile analysis (TPA) with a decline in hardness attribute with increasing GFP concentration. Sensory analysis divulged overall acceptability scores of 8.4 for the pasta with 6% GFP, while further increments in GFP levels led to decreased sensory scores. CONCLUSION:Grapefruit peels are typically discarded as waste, the outer layer of which, i.e., flavedo, could be used to enrich pasta. The present research divulged that pasta supplementation with freeze-dried flavedo powder could provide total phenolic content, flavonoid content, and antioxidant potential without compromising on the technological and sensory quality of pasta. Utilization of this citrus waste as a bioactive food ingredient with promising effects represents a valuable byproduct valorization strategy.

Pomelo flavedo is appreciated for its high dietary fiber content and is composed of many health-beneficial phytochemicals during processing. The present study aimed to maximize the potential of incorporating pomelo flavedo powder as a bioactive ingredient in pasta. The results showed that the incorporation of pomelo flavedo at five different concentrations (0, 3, 6, 9, and 12%) in pasta preparation had a great influence on its antioxidant, functional, textural, and sensorial properties. The addition of flavedo powder markedly increased the antioxidant properties and significantly increased the WAC (121.23 to 162.36%) and OAC (110.15 to 124.43%). An increase in pomelo flavedo is associated with a decrease in cooking time from 10.24 to 8.32 min, with cooking loss within an acceptable range. The pomelo flavedo concentration significantly improved the sensorial profile and reduced the breaking stress, fracturability, firmness and hardness of dry pasta but increased the adhesiveness and cohesiveness of wet pasta. FTIR analysis of the cooked pasta indicated that the presence of fibers in the flavedo revealed the presence of characteristic peaks. SEM revealed that the microstructure of the pomelo flavedo affected the structural integrity of the pasta. Among the different pomelo flavedo formulations tested, pasta with 6% pomelo flavedo obtained an acceptability score of 7.95%. Thus, pomelo flavedo can be incorporated into the industry for the preparation of pasta and is considered a healthy choice for people with specific nutritional requirements.

Purpose: The aim of this study was to identify the engineering, physiochemical, and nutritional properties of selected varieties of pomelo fruit. Research method: The study was carried out using a one-way analysis of variance with three replications on selected varieties of pomelo fruit. The experiment consisted of three cultivars, namely red, pink, and white pomelo to analyze the engineering, physiochemical, and nutritional properties. Findings: The results revealed that the geometrical and gravimetric analysis showed variation among different parameters of varieties of pomelo fruit. Textural property, such as the puncture resistance test was highest for the pink variety at 20.19 N. The color analysis in the optical parameter showed the highest values for the white variety of pomelo. The identification of functional compounds done by Fourier transform infrared spectroscopy provides advancement for the production of different functional products. The assessment of physicochemical and nutritional properties provides knowledge of nutrients, essential minerals (boron, magnesium, aluminum, silicon, phosphorous, potassium, iron, copper, zinc), and quality of fruit, making it an expert functional food ingredient and can be utilized for various applications in food industries. The physicochemical and nutritional properties indicated significant variation (p<0.05) among different parts of selected varieties of pomelo fruit. Research limitations: There was no limitation. Originality/Value: Pomelo is an underutilized fruit with a rich source of bioactive compounds, has a favorable nutritional profile, and has health-improving effects. With its great nutritive value, utilization of this fruit is still very limited because of a lack of information regarding its physicochemical, nutritional, and processing technologies. This research work on different food properties provides a broad area of knowledge regarding designing, processing, storage, transportation, product development and is useful to encourage commercialization.

Pomelo scientifically known as Citrus maxima belongs to the family Rutaceae and is one of the largest fruits among citrus varieties. Mainly pomelo comes in different flesh colors such as red, pink, light pink, and white. The principal pomelo fruit polyphenols are phenolic acids, flavonoids, anthocyanins, and tannins. Pomelo fruit generates a large number of wastes including peel, pomace, and seeds which are comprised of bioactive compounds. The bioactive compounds carried in waste improve health functionalities. The hesperidin, narirutin, naringin, and their aglycone (naringenin), which have traditionally been acknowledged to constitute a characteristic component of pomelo, are the fruit's major constituents. Also, pomelo fruit juice is high in vitamins A and C, and the peel offers high protein, carbohydrate, and mineral content. Pomelo production and processing of different byproducts have become a perfect and long-lasting resource for agriculture and the food industry. The wastes loaded with immense essential components in pomelo have great importance in terms of human health. To have unique goods, to increase high consumer acceptability, and to have health advantages, this work gives a summary of recent advancements made to date with nutritional benefits, bioactive elements, and health benefits of pomelo fruit.

The trend for healthy food and lifestyle has enabled consumers to include fruits and vegetables in their daily diet. Fruits and vegetables are vulnerable to rapid deterioration while improper management of fresh produce also adds to unfruitful disposal causing environmental pollution and economic problems resultantly. Also, the consumer refusal of chemical additives and losses of the food bioactive compounds due to thermal processing has attracted the attention of the research fraternity to look for better alternatives. Ionizing radiation treatment of fresh produce is a non-thermal approach that holds the potential to stretch the shelf-life of fruits and vegetables with numerous benefits over thermal approaches. Irradiation is a physical method of food preservation apt for microbial inactivation, shelf-life improvement, and sprout inhibition without nutritional losses and chemical residues. Ionizing radiation treatment of horticultural produce involves exposure to radiations from sources viz. X-rays, gamma-rays, electron beam. Reviewing the performances of ionizing radiation for perishable food systems, the current article has been summarized to provide an insight into the concept, application, its effects, together with a market outlook covering consumer attitude and pertaining legislations. Furthermore, it also provides a gleam into the future perspective of the technology to nurture the agro-food realm.

Grapefruit albedo is a byproduct obtained from primary processing and is usually discarded as waste. The current study investigated the influence of grapefruit albedo at different concentrations (3, 6, 9, and 12

This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.

Industrial processing of pineapple generates a considerable bulk by-product such as peel, crown, core, and pomace. These by-products remain mostly without further utilization. Thus, they are usually discarded as waste in landfill sites, giving rise to serious environmental complications and economic expenses. However, these by-products are a treasure trove of high-value compounds with a medley of health benefits and industrial applications and so help to serve humanity. Valorization of these by-products is an efficient and strategic approach to put bioactive compounds back into the economy; thereby, addressing both related environmental and economic concerns. This review describes an updated tapestry of reports about the valorization of pineapple by-products and cultivating the possibilities of pineapple waste utilization. Characteristics, compositions of high-value compounds, and the benefits of employing them in a circular economy are discussed. Comprehensively, the current review analyzed different propositions from the latest literature on the utilization of pineapple by-products, and emerging applications of bioactive compounds extracted from pineapple processing by-products in the numerous areas of food, pharmaceutical, and cosmetic realms, along with the development of environmentally sustainable materials towards sustainability and circular economy.

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as in contrast to the primary cultivated cereal crops. However, important factors which restrict its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which decrease availability of minerals and horrible conserving exceptional because of increased lipase activity. Therefore, this paper ambitions to focus on the have an influence on of unique processing methods on the nutrient composition and anti-nutritional components and its products of pearl millet. This is a literature overview research about from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of dietary charge via reduction of anti-nutritional compounds. From the literature reviewed, pearl millet processing by way of a range strategies consisting of milling, malting, fermentation, blanching and acid as nicely as heat redress had been determined to be magnificent in achieving the higher mineral digestibility, retardation of off flavor, bitterness as properly as rancidity problems found in the direction of storage of flour. Through this overview paper, possible processing techniques and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after focused studied of literature from journal articles and thesis.

Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key functional foods and nutraceuticals on outcomes related to cardiovascular disease, cancer, inflammation, immunity, microbiome health, and integrative markers of metabolic health. We specifically summarize findings from clinical trials and experimental studies on foods (e.g. fatty fish, soy, cocoa, nuts, berries, yogurt) and nutritional supplements (e.g. probiotics, vitamins, omega fatty acids, phytochemicals). Collectively, data supports that achieving optimal intake of certain bioactive functional food components may help reduce morbidity and mortality from highly prevalent chronic illnesses. However, further research should continue investigating mechanisms of action, safe effective dosages, nutrigenomic responses, and strategies to improve consumer selection and adherence. Ultimately nutrition-based lifestyle approaches emphasizing functional foods and nutraceuticals aligned with dietary guidance have potential to significantly impact public health by filling nutritional gaps, regulating disease pathways, and promoting protective responses.

Precision agriculture technologies provide innovative tools to optimize crop production while minimizing environmental impacts. This review examines recent advances in precision ag systems to enhance sustainable agriculture. Key innovations include: remote and proximal crop sensing techniques leveraging hyperspectral imaging, thermal imaging, and Lidar to assess crop health and stress status; variable rate technologies like targeted sprayers and precision planters to reduce input waste; data analytics and decision support systems that integrate multi-source data streams to guide site-specific intervention; robotics and automation for precision field operations; and advanced breeding techniques and genomic tools enabling development of stress resilient, high yielding varieties. Adoption barriers, future technology trajectories, and priority research needs are discussed to further advance precision solutions that support productivity, efficiency, and sustainability goals.

This study aims to communicate updated information on the recent innovations in grapefruit byproduct valorization. Grapefruit is an important fruit of the citrus genus which has commercial importance and its processing generates waste in bulk, mainly in the form of peels, seeds, and pomace, which only leads to a strenuous waste stream that ends up in landfills causing environmental issues if overlooked. However, grapefruit byproducts are rich in high-value compounds including dietary fiber, polyphenols, pectin, and essential oil, which therefore could be valorized for different applications in the food sector and other realms as well. In line with the United Nations Sustainable Development Goals (UN-SDGs) to ensure sustainable consumption and production patterns, the valorization of these byproducts in the most efficient and environment-friendly manner is of great importance for the future. The valorization of grapefruit byproducts can be addressed through environmentally friendly extraction procedures that allow recovery of target high-value compounds and open new vistas for their applications. Overall, this work describes an updated tapestry of reports about the characteristics and compositions of grapefruit byproducts. In parallel, it offers an updated vision of high-value compounds and the various extraction techniques used for their extraction have been discussed. Comprehensively, the current review summarizes the latest advancements in the application of high-value compounds from grapefruit waste in the numerous areas of the food, pharma, and cosmetics realm, along with the utilization for development of environmentally sustainable materials, fostering a sustainable economy.

Precision agriculture aims to optimize crop production and minimise environmental impacts by using information technology, remote sensing, satellite positioning systems, and proximal data gathering. This review paper examines current applications and future directions of remote sensing and geographic information systems (GIS) for precision agriculture. Remote sensing provides data on crop health, soil conditions, water status, and yield which can guide variable rate applications within fields. Satellite and aerial platforms allow multispectral and hyperspectral imaging for vegetation indices analysis, crop classification, and stress detection. GIS technology integrates these data layers to model and map variations, develop prescription maps, and analyse spatial relationships. Key research frontiers include high-resolution satellite and drone data for within-field analysis, better integration of proximal and remote sensing, online nutrient and yield monitors, real-time prescription modelling, and predictive analytics using machine learning. Adoption continues to increase with better data analytics tools and greater economic returns realized. Remote sensing and GIS provide an integral platform for variable rate technologies, predictive modelling, and data-driven decision-making for precision agriculture.

Horticulture plays a vital role in global food and nutritional security. This review covers recent advances and emerging trends across various facets of horticultural production and management. Key focus areas include protected cultivation, precision agriculture, new cultivar development, innovations in propagation and breeding, micro irrigation systems, nanotechnology applications, and integrated pest management. The potential of advanced technologies like automation, robotics, artificial intelligence, and genetics in transforming horticulture is discussed. Challenges for sustainable intensification of horticultural systems are examined. The review highlights how cutting-edge sciences, digital integration, and ecological approaches will shape the future of horticulture with more productive, efficient, and climate-resilient production.

Grapefruit processing generates tons of peel waste. Valorization of grapefruit peel waste represents an archetype to extract valuable components viz., dietary fiber, pectin, flavonoids, phenolic acids, and essential oil that can be utilized in food, health, and cosmeceutical industries, materializing the circular economy concept, aligning with sustainable development goals (SDGs). This article chronicles updated information about the potential of bioactive components, methods for extraction, and their application in the food industry as natural additives, to develop functional foods and packaging. Furthermore, it elucidates the mechanism behind grapefruit peels' antioxidant, antimicrobial, anticancer, anti-diabetic, and anti-inflammatory activities. The suitability of thermochemical and biochemical technologies has been discussed for peel waste conversion into value-added products like adsorbents, biochar, and biofuel. Conclusively, this review provides valuable information to capitalize on the utilization of grapefruit peel waste for commercial aims to effectuate a “waste-to-worth” regime and serve the purpose well of SDGs.