Xylitol, a sweetening agent, is present in fruits and vegetables in very small quantities. Birchwood is commonly used for the production of xylitol. During production, a huge amount of impurities is also produced during the fermentation process. The purification process plays a pivotal role in removing those impurities and ensuring the quality and purity of the final product. This study focuses on the optimization and environmentally friendly methods used to purify xylitol using activated charcoal. Response Surface Methodology (RSM) was employed to study the influence of operational conditions like temperature, time, and activated charcoal concentration on xylitol yield, as well as to identify the optimal conditions for maximizing yield while ensuring effective clarification. Further, in vitro studies were performed to examine the anti-dietetic effect of xylitol by alpha-amylase and alpha-glucosidase enzyme activity. The results revealed that activated charcoal concentration of 6 g/L, a treatment time of 60 min, and a temperature of 20 degrees C resulted in a maximum xylitol yield of 68.14%, along with a color value (triangle E) of 32.53. The alpha-amylase and alpha-glucosidase inhibition were significantly increased with the value of 18.38% +/- 1.67% and 11.41% +/- 3.87%, respectively. This study uniquely demonstrates that purification optimization not only improves xylitol quality and yield but also positively influences its anti-diabetic enzyme inhibitory potential, thereby adding functional value to the purified product.

Apples are highly perishable and face serious postharvest challenges such as moisture loss, microbial spoilage, oxidative degradation, physiological disorders, and ethylene-induced ripening, all of which accelerate quality deterioration and economic losses. Conventional preservation methods often fall short, highlighting the need for sustainable, consumer-friendly alternatives. This review critically examines edible coatings as a strategy to mitigate postharvest losses in apples, highlighting bio-based materials (polysaccharides, proteins, and lipids), functional enhancements with antioxidants, antimicrobials, and nanomaterials, and key application techniques such as dipping, spraying, and brushing. The discussion is organized around coating mechanisms, performance factors (adhesion, thickness, uniformity), and evaluation parameters including weight loss, firmness, colour stability, microbial safety, and sensory attributes. Edible coatings represent a promising strategy for shelf-life extension and quality preservation, with added potential for intelligent packaging applications, although limitations in consumer perception, regulatory frameworks, cost-effectiveness, and scalability persist. Future research should priorities novel multifunctional formulations, improved application technologies, and integration with other preservation methods to enable successful commercialization.

The present study investigated the potential of kodo millet (Paspalum scrobiculatum) as a functional ingredient for pre-mix and muffin. Kodo millet flour (KMF) and refined wheat flour (RWF) were analyzed for proximate composition, total phenolics, antioxidant capacity, and in vitro hypoglycemic and protein digestibility properties using standard analytical procedures. Muffin formulations were prepared using 100 percent KMF and RWF, followed by evaluation of physicochemical, textural, color, and sensory characteristics. Storage stability of muffin pre-mixes was assessed in aluminum-laminated (AL) and low-density polyethylene (LDPE) pouches over six months, monitoring quality parameters and oxidative indices. Compared with RWF, KMF observed with significantly higher dietary fiber (12.80%), total phenolics (133 mg/100g), antioxidant capacity (9.15%), and in vitro hypoglycemic properties. In contrast, RWF exhibited superior in vitro protein digestibility (63.93%) compared to KMF (51.60%). The muffins prepared from 100 percent KMF recorded higher scores and nutritional value though volume reduction and denser crumb was observed. While, storage studies revealed that minimum changes were observed for muffin pre-mix packed in aluminum-laminated (AL) pouches compared to low-density polyethylene (LDPE) pouches for 6 months. Furthermore, texture profile analysis revealed reduced hardness, gumminess, and chewiness, indicating a softer mouthfeel for KMF muffins. Therefore, present findings revealed kodo millet flour as a viable gluten-free ingredient with higher nutritional and functional attributes.

The rapid evolution of food preferences and dietary needs necessitates that food manufacturer's stay at the forefront of innovative practices and cutting-edge technologies. This review article explores the transformative potential of 3D and 4D printing in revolutionizing food manufacturing. 3D printing offers the ability to fabricate intricate food structures through a layer-by-layer deposition process. This enables the creation of novel shapes, textures, and even personalized nutrition products tailored to specific dietary requirements. Employing four primary techniques – extrusion, inkjet, binder jetting, and selective sintering – 3D printing allows for customization of color, flavor, and calorie intake. Additionally, it minimizes food waste by utilizing previously discarded materials. However, limitations such as printing speed, accuracy, and surface finishes persist. 4D printing emerges as a potential solution, building upon the core principles of 3D printing. It creates ''smart'' food structures that respond to external stimuli like pH, humidity, and temperature. These structures can transform into complex shapes with altered functionalities. This review highlights opportunities for future advancements in 4D food printing. These include improved internal structure-stimuli interactions, optimized printer design, enhanced printing software functionalities, and the development of novel food materials. Addressing these areas will bridge the current research gap and unlock the vast potential for the development of novel, healthy, and intelligent food products.

This study investigates the effects of various solvents on the phytochemical composition, in-vitro antimicrobial activity, and volatile constituents of Boehmeria rugulosa Wedd. wood extract. Phytochemical screening revealed significant variations in the concentration of bioactive compounds depending on the extraction solvent. Methanolic, ethanolic, and aqueous extracts exhibited distinct profiles of alkaloids, flavonoids, phenolics, and tannins, with notable differences in their respective bioactive contents. Among the tested solvents, 70% aqueous ethanol yielded the highest extract recovery, containing total phenols (229.3 mg GAE/g) and total flavonoids (67.13 mg QE/g). Gas Chromatography-Mass Spectrometry (GC-MS) identified 14 volatile compounds, including terpenoids, aldehydes, ketones, and phenolic derivatives, with clear solvent-dependent variations. In-vitro antimicrobial assays indicated that the ethanolic extract exhibited the strongest antibacterial activity, while the aqueous extract showed moderate antifungal activity. The 70% aqueous ethanol extract demonstrated significant antibacterial efficacy against Staphylococcus aureus ATCC 12,600 (18.45 mm), Bacillus cereus ATCC 6633 (15.88 mm), and Escherichia coli ATCC 1041 (12.35 mm). These findings highlight the critical role of solvent polarity in optimizing the extraction of bioactive and antimicrobial compounds from B. rugulosa wood, with implications for the development of plant-based therapeutic agents and natural preservative systems.

Corn waste, specifically corn cobs (23%) and corn sheaths (16%), is a significant byproduct of corn processing that is often underutilized and typically discarded as agricultural residue. However, these waste streams are rich in hemicellulose, which can be extracted and used for various applications. To isolate hemicellulose, the efficacy of several methods of extraction was measured in terms of yield. The conventional method uses traditional heating, while microwave and ultrasound methods leverage advanced energy sources to speed up the extraction process. The influence of process parameters, such as temperature, time and NaOH concentration, on hemicellulose yield and degree of polymerization was assessed by response surface methodology. The optimized conditions for ultrasound extraction were found to be a 10.00% NaOH concentration, a duration of 35.00 min and a temperature of 45 °C, resulting in a hemicellulose yield of 82.28%. The isolated hemicellulose was further fermented using Candida tropicalis (MTCC 230) for xylitol production, with this strain achieving a maximum xylitol yield of 16.54 g/L. This study highlights the potential for converting agricultural waste into value‐added products, addressing both waste management challenges and the need for renewable, environmentally friendly industrial processes.

Kangra Orthodox tea, prized for its unique flavour and health benefits, requires optimized extraction methods to maximize its potential. This study investigated a novel cold water extraction method employing ice sonication–assisted enzymatic treatment to enhance bioactive yield, mitigate tea cream formation, and improve the organoleptic quality of Kangra Orthodox tea. Different sonication times (10–60 min) and ice concentrations (0–60

The present work focusses on eco-friendly method of aqueous extraction of biologically active compounds from corn silk, a by-product of maize production, collected at dough stage of maturity. Three methods, namely, conventional, ultrasonication and microwave, were evaluated for efficient extraction of corn silk, on the basis of total phenol content and polysaccharide yield. Chemical characterization of corn silk powder was done prior to extraction using fourier infrared transform spectrometry (FTIR) and gas chromatography/mass spectrometry (GC/MS). Among the methods tested, conventional extraction method proved most efficient for extraction of corn silk and high performance liquid chromatography (HPLC) of the extract revealed the presence of chlorogenic acid, rosmarimic acid, ferulic acid, rutin, caffeic and quercetin as major phenolic compounds. Polysaccharides isolated from the extract were evaluated for morphological characteristics using field-emission scanning electron microscopy (FE-SEM). The in vitro anti-diabetic activity studies of corn silk extract revealed high activity (> 80

Background: Fermentation is an ancient bioprocess that has gained renewed attention for its ability to enhance the nutritional, functional, and sensory properties of cereals and millets. By transforming macronutrients and unlocking bioactive compounds, it provides a sustainable approach to developing functional foods with health-promoting potential. Scope and approach: This review critically examines the biochemical and microbiological mechanisms through which fermentation improves the bioactive profile of cereal-based foods. Key processes discussed include enzymatic hydrolysis, microbial biotransformation of phenolics, proteolytic release of bioactive peptides, and degradation of anti-nutritional factors. The roles of lactic acid bacteria (LAB), yeasts, and filamentous fungi are highlighted, along with comparisons between submerged fermentation (SmF) and solid-state fermentation (SSF). Key findings and conclusions: Fermentation enhances bioavailability of phenolics, enriches vitamins and bioactive peptides, and reduces phytates, tannins, and oxalates, thereby improving both nutrition and digestibility. SSF demonstrates superior potential for sustained enzymatic activity and phenolic enrichment, while SmF favors soluble nutrient enhancement. Strain-specific microbes such as Lactobacillus plantarum, Saccharomyces cerevisiae, and Penicillium citrinum drive targeted nutritional improvements, and fermented cereals serve as effective carriers for probiotic delivery in non-dairy applications. Emerging hybrid technologies including pulsed electric field, ultrasound, and magnetic field-assisted fermentation technologies further improve bioactive recovery and sustainability. Nevertheless, challenges remain in process standardization, bioactive stability, and clinical validation. Future directions include the application of multi-omics tools, microbial engineering, and advanced delivery systems to unlock the full translational potential of cereal fermentation in functional food innovation.

This study introduces ice-sonication enzymatic extraction as a novel method for preparing honey-infused readyto-drink (RTD) black tea, optimizing bioactive compound extraction and sensory appeal. The impact of ice addition (20-60 % replacement of water) and sonication time (10-60 min) on physicochemical properties, bioactive content, tea cream formation, and sensory attributes was investigated. The optimized method (40 % ice, 40-minute sonication) achieved superior yields: 46.24 % water extractability, 209.83 mu g GAE/100 mL total phenolics, 78.86 mM TE/100 mL antioxidant capacity, 30.30 mu g CAE/100 mL caffeine, 122.40 mu g TAE/100 mL tannins, 0.89 % theaflavins, and 8.40 % thearubigins. Compared to conventional methods, the optimized approach significantly enhanced extraction efficiency, minimized undesirable tea cream formation, and improved clarity. Incorporating various honey types (Mustard, Forest, Sidr, Acacia, Eucalyptus, Multiflora, Tulsi) at 12 degrees Brix demonstrated significant influences on the tea's physicochemical and sensory profiles. Among these, Sidr honey-infused tea exhibited the highest phenolic content, antioxidant activity, and sensory preference. This innovative extraction method offers a sustainable and effective approach for developing RTD beverages with enhanced bioactive content, improved stability, and consumer appeal.

Sugarcane juice (SJ), known for its rich nutrients, faces challenges in processing and marketing due to rapid spoilage by microbes and enzymes. This study aimed to develop techniques to extend the shelf life of SJ. We investigated optimizing SJ’s pH to 4.00 using different acids. Based on sensory tests, orthophosphoric acid (OPA) was chosen as the most acceptable acidulant. The pH-adjusted juice was then heated at various temperatures (50–90 °C). Heating at 90 °C significantly reduced a spoilage enzyme (PPO activity) compared to untreated juice. Pasteurization time at 90 °C was further optimized to 15 min based on PPO activity and microbial control. The final preservation method involved preheating pH-adjusted juice (with OPA) to 60 °C, followed by hot filling into pre-sterilized bottles and pasteurization at 90 °C for 15 min. This method ensured juice quality and storage stability. Storage studies showed that the pH-adjusted and pasteurized SJ maintained good quality for three months under various storage conditions. This study demonstrates the potential of this technology for efficient SJ storage and utilization, opening doors for commercial applications.

Apple is a perishable fruit due to its higher moisture content, which leads to spoilage and also reduces its shelf life. To improve the storage stability of apples, drying is the most effective and oldest method as it leads to the reduction of water activity. In the present study, dried apple slices were developed from "Golden Delicious" apples. The suggested methodology involves the use of dried apple slices with skin and a thickness of 4.5 mm, pretreated with 1% salt solution for 15 min. The drying process takes place at a temperature of 50 degrees C for 3 h, followed by a temperature of 90 degrees C for 2 h. The water activity of salt- and KMS-pretreated dried apple slices was 0.422 +/- 0.00 and 0.438 +/- 0.01, respectively, whereas a higher value 0.473 +/- 0.01 of water activity was observed in untreated dried apple slices, demonstrating better stability. Also, compared to the control sample, the pretreated slices showed 13% lesser shrinkage due to drying, thereby retaining its shape. The total phenolic content was the lowest in the control sample (101.52 +/- 0.37 mg GAE/100 g), while a significant increase was observed in KMS-pretreated (115.44 +/- 4.08 mg/100 g) and salt-pretreated (131.55 +/- 0.58 mg/100 g) dried apple slices. Moreover, antioxidant activity also was higher in salt-pretreated dried apple slices. Texture profile analysis revealed that the developed apple slices had better crispiness than nonpretreated ones. Thus, pretreatment before drying is of great significance to improve the appearance and quality of products.

Sugarcane juice is a very popular drink and is extracted by crushing sugarcane between roller crushers. It is excellent for replenishing energy because it is rich in water (75-85%), reducing sugar (0.3-3.0%), and non-reducing sugar (10-21%), along with carbohydrates, minerals, enzymes, organic acids, and phenolic compounds. Being a nutritious product, sugarcane juice has many medicinal properties, but its processing and marketing are limited due to its rapid deterioration. Sugarcane juice is affected by several factors, such as physical (light, heat), chemical (oxygen), biochemical (enzymes), and biological (microorganisms). It is spoiled quickly after extraction due to the presence of simple sugars. The quality of sugarcane juice is also affected by chemical and enzymatic inversion, where polyphenol oxidase ( PPO ) and peroxidase ( POD ) are the major enzymes involved in the discoloration of juice. Furthermore, microbial fermentation of the juice turns it sour within a few hours of extraction, rendering it dangerous to consume. The polyphenol oxidase enzyme can be inhibited by heating. Traditionally, lime and ginger are used for shortterm inhibition of enzymatic activity. Moreover, antibrowning chemicals such as citric acid and ascorbic acid are thus often utilized for short-term preservation in order to keep the juice's original taste. Therefore, the development of effective treatments and procedures to maintain the quality of sugarcane juice would allow a broader market and increase its quality and safety.

Bambara groundnut (BG) is a particularly valuable underutilized crop indigenous to Africa that has gained popularity due to its high adaptation to climate change, drought tolerance and pest and disease resistance. It is chiefly cultivated as a plant-based protein alternative (containing 18-30 % protein) to meat in rural cuisines rather than an oil-producing seed, as commonly seen with other legumes. BG contains all the essential and non-essential amino acids in sufficient quantities to fulfil dietary and functional requirements in diverse food systems. This review delves into the techniques employed for the extraction/ isolation of BG proteins and their characterization. Different methods for the hydroxylation of BG proteins have been comprehensively reviewed and the relation between biological activity of BG peptides and amino acid composition has also been established. Comprehensive insights are given into the diverse techno-functional attributes of legume proteins, covering aspects like solubility, water and oil absorption capacity, emulsification, foaming, and gelling ability. The text also emphasizes the practical applications of these proteins across a range of products, viz., bakery items, extruded snacks, therapeutic foods and desserts. New developments in BG protein research have been outlined along with recommendations for future research and applications, encouraging its widespread utilization across the food sector and facilitating a successful transition toward more sustainable plant-based diets.

Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose content and is mostly used for manufacturing of jaggery and crystalized sugars. Its consumption is very popular worldwide but there are few studies that focus on post-harvest storage of sugarcane stalks. The objectives of this study was to evaluate the quality of stored sugarcane stalks as well as fresh juice extracted from stored canes. Methods: During the investigation sugarcane variety Co238 were cleaned and grouped into bundles containing 5 stalks for each replicate (3) and then stored under both ambient (17-22°C temperature and 45-52% RH) and refrigerated temperature (4±1°C temperature and 60-65% RH). The parameter studied were weight loss, juice yield, total soluble solids, titratable acidity and pH at every 15 days interval for 120 days. Result: Study showed that among both the storage, refrigerated condition for storage of sugarcane stalks was found better to retain the maximum juice yield (40.09%) with minimum weight loss (5.15%) and maintain the quality for longer period as compared to ambient storage condition.

The present study highlighted the objectives to optimize the blanching time for delaying the browning and for the preparation of acidified sugarcane juice and standardize the concentration of kiwi juice. In order to evaluate the stability of sugarcane juice and storage, studies of standardized products were conducted. Standardization of concentration of kiwi juice involves addition of kiwi juice in sugarcane juice at different concentrations in order to reduce the pH to inhibit browning and preserve the quality, where 20.0

The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min) and temperature (35 to 55 °C) as independent variables, statistical analysis revealed significant effects of these parameters on key quality indicators. In the ultrasonicated-assisted enzymatic extraction, the optimal conditions were 27.58 min at 45.06 °C with 0.0095

Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.