Edible crickets (Orthoptera) are recognized as a sustainable and nutrient-dense food source, which can be used to address food security and environmental challenges. These insects comprise high-quality protein, essential amino acids, unsaturated fatty acids, dietary fiber, B vitamins, and essential minerals. The cricket protein has a biological value, net protein ratio, a protein efficiency ratio, and protein digestibility-corrected amino acid score of approximately 93.02%, 3.04, 1.78%, and 73%, respectively. Apart from their nutritional composition, these insects offer various health benefits, such as reducing the risk of metabolic disorders, improving gut health, and supporting the immune system. Currently, studies have shown that edible insects can be utilized in the food industry and hospitality sector in various applications, including protein powders, baked goods, snacks, and meat analogues. However, several challenges exist to the widespread adoption of crickets, including sensory attributes, cultural perceptions, allergenicity, microbial safety, and regulatory concerns. This review summarizes the nutritional composition, functional health benefits, and food applications of edible crickets, while highlighting associated risks and safety considerations.

This review aims to provide insights into the various characteristics of psyllium husk (Plantago ovata). Specifically, the review focuses primarily on its role in managing chronic disease and the potential mechanisms responsible for these health benefits. The studies have highlighted the multifaceted functional properties of psyllium husk, including its high water-holding capacity, gel-forming ability, and viscosity, which contribute to its efficacy in promoting gastrointestinal health. The consumption of psyllium husk may improve glycemic control, reduce cholesterol, and enhance bowel function. The various mechanisms responsible for health benefits include the binding of bile acids, modulation of the gut microbiome, enhanced satiety, and delayed gastric emptying. Psyllium consumption promotes the abundance of Bifidobacterium and Lactobacillus spp., thereby increasing the production of short-chain fatty acids (SCFAs). However, several adverse effects were observed, including bloating, allergic reactions, and gastrointestinal obstruction (resulting from inadequate water consumption). Psyllium husk can be used as an adjunct therapy in managing body weight, hypercholesterolemia, type 2 diabetes, and gut health. It is generally considered safe; careful consideration of dosage and hydration is necessary to minimize adverse effects. Further research is required to optimize dosage and investigate the long-term effects on metabolic health.

Five oat cultivars – Kent, OS-6, PLP-1, OL-125 and OL-9 were evaluated for their nutritional composition and further investigated how incorporating the most nutrient-rich cultivar into cookies influenced their nutritional quality. The study was conducted to provide comparative data on the nutritional variability among oat cultivars and their suitability for bakery product development. All cultivars contained substantial levels of proteins (10.70%–15.46%), crude fibre (3.62%–6.16%), crude fat (4.42%–6.13%), ash (1.08%–2.05%), and minerals including copper (3.40–5.47 mg/kg), manganese (25.28–34.08 mg/kg), iron (27.56–56.23 mg/kg), and zinc (25.07–36.47 mg/kg). The Kent cultivar showed relatively high nutrient levels for protein (15.46%), fiber (6.16%), Fe (56.23 mg/kg), and TPC (27.36 mg GAE/100 g). Based on its relatively favourable nutritional and bioactive profiles, Kent was preferred for preparing oat-incorporated cookies. To examine its functional properties in baked products, wheat flour was moderately replaced with Kent oat flour at 0, 25, 50, 75, and 100%. As the fraction of oat flour increased, cookies showed significant increases in protein, fiber, and ash contents (p ≤ 0.05). In addition, oat incorporation affected the crude fat content and calorific value of the developed cookies, adding to their overall nutritional quality. Although sensory ratings gradually declined as substitution levels increased, formulations containing up to 75% oat flour remained acceptable to panellists. All experimental data were statistically scrutinised using one-way ANOVA followed by the LSD test at p ≤ 0.05, while sensory acceptance was judged using a 9-point hedonic scale, and cookies with mean sensory scores ≥7.0 were considered moderately desirable. The 75% substitution level was considered the most suitable formulation based on the amalgamated assessment of nutritional enhancement and sensory acceptability. Overall, the findings established that the Kent cultivar possessed favourable nutritional attributes and could be incorporated into cookies at levels up to 75% while maintaining acceptable sensory quality.

Aim: Malnutrition and micronutrient deficiencies remain major public health concerns, while the rising prevalence of diabetes highlights the need for low glycemic index (GI) foods. Pearl millet has potential for value-added product development but is underutilized. This study aimed to optimize a pearl millet-based savory porridge premix formulation based on sensory attributes using a mixture design. Methods: A two-component simplex lattice mixture design was used to optimize the proportions of key ingredients based on sensory evaluation. Data were analyzed using response surface modeling, and the optimized formulation was validated through a house-use test. Additionally, the functional properties, proximate composition, iron and zinc content, and cost analysis were analyzed. Results: The optimized product consists of 33.524 g of pearl millet flour and 6.476 g of spice mixture, yielding a desirability index of 0.917. Carr’s index (%) and Hausner ratio of the optimized premix were 20.95 ± 0.19 and 1.2650 ± 0.0031. The fiber, iron, and zinc content of the premix were 3.63 g/100 g, 4.216 mg/100 g, and 1.287 mg/100 g, respectively. The cost analysis of the optimized premix demonstrated that the product is economically viable as it can be manufactured at Indian Rupee (INR) 2.32 per 40 g pouch. The house-use test results indicated that 52.7% of participants reported “like very much”, while 27.1% expressed “like” for the product. However, the strongly purchase intention for the optimized product was reported by only approximately 27.1% of the participants. Conclusions: The optimized premix showed acceptable nutritional quality, sensory attributes, cost feasibility, and a low estimated GI, indicating its potential for health-conscious and at-risk populations.

ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized. A three‐component simplex centroid mixture design (including seven standard simplex centroid points and three augment runs) was employed for optimizing formulations using Design‐Expert software. The lower and upper constraints of the component variables (pearl millet, finger millet, and sorghum) were determined from a hit‐and‐trial method. Fifty panelists evaluated the formulated products on five sensory attributes using a nine‐point hedonic scale, and overall acceptability was calculated as an average of all attributes. The optimized gluten‐free cookies with a desirability of 0.849 contain 15 g of pearl millet, 50 g of finger millet, and 15 g of sorghum flour. Validation and confirmation tests of the model indicated a good agreement between predicted and observed ratings for the sensory attributes of gluten‐free cookies with xanthan gum as a binding agent. The optimized cookies are energy rich, and the utilization of multi‐millet flour aligns the study with UN‐SDGs.

Food companies are increasingly implementing wellness-oriented strategies to satisfy market demand, as awareness of nutrition and diseases linked to lifestyle grows. This chapter examines how wellness themes are incorporated into product design, branding, and supply chains, while also critically analyzing the commercialization of health. It further explores the impact of regulatory frameworks, ethical issues, and the role of digital platforms in influencing consumer behavior. While the convergence provides avenues for expansion, it simultaneously presents challenges such as upholding product authenticity and navigating the complexities of consumer perceptions. The prosperity of contemporary food industry lies upon achieving a balance between innovation and transparency, as well as aligning with consumer values related to wellness. This thorough comprehension offers scholars, corporate leaders, and brand strategists valuable insight to predict and meet evolving customer demands, thereby bolstering the food industry's sustainable growth.

Abstract This randomized controlled trial investigates the effects of Creatine Monohydrate (CrM) and Creatine Hydrochloride (Cr-HCl) on strength and body composition in elite team-sport athletes. Thirty-one male athletes were assigned to CrM (n=11), Cr-HCl (n=10), or placebo (n=10) groups for a six-week supplementation period. Performance metrics included one-repetition maximum (1RM) for bench press and squat, and body composition via DEXA. Both creatine groups demonstrated significant improvements in strength and fat-free mass compared to placebo (p < 0.01), with no significant differences between CrM and Cr-HCl. These findings support the efficacy of both forms as effective ergogenic aids. Keywords Creatine Monohydrate, Creatine Hydrochloride, Strength, Fat-Free Mass, Ergogenic Aid, Team Sports

The review aims to address the knowledge gap and promote the widespread adoption of quinoa as a functional food for improving metabolic health. By presenting a comprehensive overview of its nutritional profile and bioactive components, the review aims to increase consumers’ awareness of the potential therapeutic benefits of incorporating quinoa into diets. Recent studies have highlighted the diverse range of bioactive compounds in quinoa, such as phytosterols, saponins, phenolic acids, phytoecdysteroids, and betalains. These compounds exhibit various health-promoting properties, such as anti-inflammatory, antioxidant, antidiabetic, and gut microbiota-modulating effects. Furthermore, research indicates that regular quinoa consumption can improve metabolic parameters, including reduced cholesterol levels, blood sugar, fat accumulation, and blood pressure. These findings highlight the potential of quinoa as a dietary tool for preventing and managing metabolic disorders, such as obesity, cardiovascular diseases, diabetes, and gut dysbiosis. The article concludes that quinoa has emerged as a promising solution to food security challenges due to its adaptability to diverse environments and rich nutritional profile. However, some findings are not consistent in the mentioned studies, therefore, well-designed cohort randomized clinical trials with diverse populations are needed. While in vivo studies are necessary to elucidate the specific mechanisms behind the potential benefits of quinoa.

Antimicrobial compounds, such as antibiotics, are produced by microbes and eventually restrict the growth and proliferation of harmful microorganisms. The majority of antimicrobials generated by microorganisms are considered secondary metabolites. Because of the ongoing worldwide concern about antibiotic resistance, scientific discussions are needed to examine breakthroughs in the production of antimicrobial agents and their alternatives that may limit the development of antibiotic-resistant strains among bacterial infections. Bacteriophages have been employed in the food industry in a variety of ways, depending on their intended function. The use of bacteriophages to regulate bacterial cells in raw materials from fields, abattoirs, and ready-to-eat food products is known as biocontrol. The development of low-cost and convenient model organisms, as well as cutting-edge molecular biology, has aided in the bioprospecting of new antimicrobial medications and the discovery of new therapeutic targets. Antimicrobial compounds isolated from microorganisms, such as bacteriophages, lysin, lactic acid, nisin, probiotics, natamycin, reuterin, and other antimicrobial compounds isolated from marine microbes, are summarized in this review, along with their mode of action, potential applications in food and human health, and future scope.

Traditionally, food products are dehydrated using sun drying or mechanical thermal drying at the commercial level, which involves high drying temperatures and/or exposure to the surrounding atmospheric conditions (air, light, and contaminants). However, traditional as well as mechanical thermal drying leads to low-quality products either in terms of physical attributes or nutritional attributes, as most of the physico-chemical attributes are highly susceptible to either high processing temperatures or oxygen and light present in the surrounding atmosphere. Freeze drying is a major revolution in the field of drying technology and is often used as a better alternative to traditional drying techniques, especially when it comes to drying food and pharmaceutical substances that are highly susceptible to high processing temperatures. The concept of freeze drying involves the drying of food, pharmaceuticals, or any other valuable biological substance at a low processing temperature. In freeze drying, the material to be dried is dehydrated through a mechanism called sublimation of ice, in which initially the material is brought to its freezing condition and later heat (20–40 °C) is applied under a certain vacuum condition. During the freezing-drying process, water left the food directly from its solid state to its vapor state without transforming to its liquid state. In the present book chapter, various aspects of freeze-drying technology, its mechanism of action, and its application in food processing industries, including various food products, have been discussed in detail. The chapter also discusses the various factors affecting the quality of freeze-dried products and the different freezing techniques that can be used as part of a freeze-drying operation.

The utilizing bioactive compounds from natural sources is an increasingly popular approach to enhance dairy products’ nutritional profile and organoleptic properties. This study focuses on the standardization and quality characterization of set-type yogurt enriched with lyophilized beetroot powder (BRP) and ultra-filtrate bovine colostrum whey powder (UF-BCWP). The UF-BCWP was derived from Himachali Pahari cow colostrum processed via rennet coagulation and ultrafiltration (100 kDa membrane), followed by lyophilization. The set-type yogurt was prepared by incorporating UF-BCWP at a 1

Consumer preferences refer to the subjective assessments of products and services expressed by individuals. The objective of this investigation aims to examine the preferences of consumers regarding dahi, followed by the development of a corresponding product. The initial phase of the experimental design involves understanding the interests of consumers and the variables that influence their purchasing intentions through the administration of a questionnaire. The subsequent phase entails the development of dahi in accordance with consumer preferences, followed by an assessment of its nutritional value, sensory acceptability, and storage study. Subsequently, a significant proportion of consumers (91%) expressed an interest for the introduction of a pineapple-flavour (61.5%) spoon-able dahi (77%) containing natural sugar (65%) and packaged in a cup (71.5%) within the market. To adjust the sweetness intensity of monk fruit, a series of preliminary experiments were carried out to regulate the concentration to a level that can be considered sensory acceptable, specifically 05 g/100 ml. Afterwards, dahi was prepared by altering the concentration of FPP (freeze-dried pine-apple pomace powder) within the range of 0.5 to 2.5 g/100 ml. Prepared dahi were further subjected to sensory evaluation and storage study. Based on the obtained results and sensory analyst feedback, we conclude that the dahi formulation TPM2 exhibits considerable organoleptic acceptance and also has the potential for industrial-scale production to cater wider consumer demands.

United Nations General Assembly declared that 2023 will be celebrated as the International Year of Millets. Millets are a group of coarse grains from the Poaceae family that offer numerous benefits that align with various United Nations Sustainable Development Goals (UN SDGs). This review explores diverse contributions of millet cultivation, consumption, and value addition with UN SDGs. The millets help in combating hunger by providing economical sources of essential nutrients and diversifying diets, improving health through mitigating malnutrition and diet-related diseases. Millet's lower water demand and resilience to climatic stress help in sustainable water management. Millets reduce the risks associated with monoculture farming and promote sustainable agricultural practices. Similarly, millet plants need few chemical fertilizers, and the ecological damage associated with these plants is minimized. Millets can prevent soil degradation and conserve biodiversity. They can adapt to diverse cropping systems and support sustainable land practices. Millet cultivation reduces inequalities by empowering smallholder farmers and maintaining economic balance. The cultivation and trading of millets promote partnerships among governments, NGOs, and businesses for sustainable development. The ability of millet to contribute to poverty reduction, hunger alleviation, health improvement, environmental sustainability, and economic development makes millet a sustainable choice for a better world.

Globally, millions of deaths were caused by a novel coronavirus outbreak in December 2019, known as SARS-CoV-2. The main protease (Mpro), Chymotrypsin-Like Protease (3CLpro), Papain-Like Protease (PLpro), Spike protein (S protein), and RNA-dependent RNA polymerase (RdRp) are being targeted in order to identify an appropriate candidate to combat this deadly virus. The majority of developed countries have vaccines on hand to prevent infection; however, medications are necessary to assist in controlling COVID-19. Thus, efforts are initiated to explore natural compounds that possess antiviral properties. Various research findings have shown that flavonoids, especially flavonols and their derivatives, exhibit significant inhibitory effects on viral enzymes and possess antiviral properties. These flavonols neutralize 3CLpro or interfere with gut microbiota in order to maintain immune function. The dual functionality of angiotensin-converting enzyme 2 (ACE2) could potentially play a role in mitigating excessive inflammatory reactions triggered by SARS-CoV-2. Additionally, flavonols can exert immunomodulatory effects by regulating inflammatory mediators, which may prove helpful in controlling cytokine storms associated with SARS-CoV-2 infections. Taking these considerations into account, the present chapter focuses on the flavonol structure and its ability to combat SARS-CoV-2 effects. Furthermore, immunomodulating effects of flavonols and their utility in the management of SARS-COV-2 were also discussed. This chapter will assist in identifying better natural flavonol-based compounds against COVID-19 and synthesizing them as medicinal agents.

Watermelon rind and seeds are agro-industrial waste, which can be used as a source of polyphenolic compounds and citrulline with several beneficial effects on health. This investigation aimed to evaluate the feasibility of preparation of double emulsions (DEs) encapsulating lyophilized watermelon rind powder (WRP) using watermelon seed oil (WSO) by two-step emulsification method. WRP was added in concentrations of 2%, 2.5%, and 3%, and PGPR, a hydrophobic emulsifier, was added in concentrations of 2%, 3%, and 4% to the oil phase. To maximize the combinations during the preparation of stable DEs, sodium caseinate (SC), pectin, and gum arabic were utilized as emulsifiers and stabilizers in the outer phase at various concentrations (0.5–4%). General emulsion stability was analyzed by determining the emulsion properties, sedimentation stability, droplet size, viscosity characteristics, microscopy, and zeta potential. DEs prepared by the combination of SC at 3% as an emulsifier for the outer phase, PGPR at 4% in the middle oil phase, and WRP at 2.5% in the external phase, exhibited better emulsification properties. DEs of WRP and WSO formulations could be regarded as appropriate food-grade systems.

The consumption of street foods is a popular and convenient option in India. However, street foods are often prepared in unhygienic conditions and are susceptible to contamination by heavy metals (HMs), which can be harmful to human health. Therefore, this study aimed to determine the levels of HMs in Indian street foods and assess the associated health risks. Additionally, we employed multivariate statistical tools to categorize the samples based on their contamination levels. The results revealed high levels of HMs in street foods, except for arsenic (As), which was found to be below the limit of detection (<= 10 mu g/kg). The estimated daily intake (mg/ kg/day) of HMs in street-vended food items ranged from 0.0052 to 0.4244. The target hazard quotient and hazard index values of the analyzed metals in the street-vended food items were all found to be < 1, indicating no significant health threat to consumers. In conclusion, regular monitoring of heavy metal concentrations in street-vended food items is necessary to identify potential health risks and ensure that consumers are not exposed to any carcinogenic hazards.

Microbial shelf life quality assessment of a sensory evaluated ready-to-serve Momordica charantia L. (Bitter Gourd) drinkP E Chern, N A Mahyudin, H Ghazali, N K Mahmud Ab Rashid

“Pakhoi” is an ethnic drink of the Tons valley, Uttarakhand, India produced by fermenting jaggery and barley with the help of a starter culture called “keem”. In the present study, we investigated the microbial diversity and associated functional potential of “keem” using shotgun metagenome sequencing and amplicon sequencing. We also compared the taxonomic data obtained using these two sequencing techniques. The results showed that shotgun sequencing revealed a higher resolution of taxonomic profiling as compared to the amplicon sequencing. Furthermore, it was found that the genera detected by shotgun sequencing were valuable for facilitating the fermentation process. Additionally, to understand the functional profiling of the genera, different databases were used for annotation, resulting in a total of 13 metabolic pathways. The five most abundant KEGG functions were genetic information processing, metabolism, translation, cofactor and vitamin metabolism and xenobiotic degradation. In contrast, the top five COG were in order of highest frequency sequences belonging to transcription, followed by general function prediction, carbohydrate transport metabolism, amino acid transport and metabolism and translation and biogenesis. Gene ontology revealed many pathways, biochemical processes and molecular functions associated with the organisms forming the starter culture. Overall, the present study can help to understand the microbial diversity and its role in fermentation of traditional alcoholic beverages using “Keem”.

Wheatgrass is a valuable source of nutrients and phytochemicals with therapeutic properties. However, its shorter life span makes it unavailable for use. So, storage-stable products must be developed through processing in order to enhance its availability. Drying is a very important part of the processing of wheatgrass. Thus, in this study, the effect of fluidized bed drying on the proximate, antioxidant, and functional properties of wheatgrass was investigated. The wheatgrass was dried in a fluidized bed drier at different temperatures (50, 55, 60, 65, 70 °C) using a constant air velocity of 1 m/s. With increasing temperature, the moisture content was reduced at a faster rate, and all drying processes took place during the falling rate period. Eight mathematical models under thin layer drying were fitted into the moisture data and were evaluated. The Page model was the most effective in explaining the drying kinetics of wheatgrass, followed by the Logarithmic model. The R2, chi-square, and root mean squared value for Page model was 0.995465–0.999292, 0.000136–0.0002, and 0.013215–0.015058, respectively. The range of effective moisture diffusivity was 1.23–2.81 × 10−10 m2/s, and the activation energy was 34.53 kJ/mol. There was no significant difference in the proximate composition of was seen at different temperatures. The total phenolic content (117.16 ± 0.41–128.53 ± 0.55 mgGAE/g), antioxidant activity (33.56 ± 0.08–37.48 ± 0.08% (DPPH), and FRAP (1.372 ± 0.001–1.617 ± 0.001 mgAAE/g) increased with the rise in temperature. A significant increase was observed in functional properties, except for the rehydration ratio, which decreased with rising temperature. The current study suggests that fluidized bed drying improves the nutritional retention of wheatgrass with good antioxidant activity and functional properties that can be used to make functional foods.