Green synthesis of nanoparticles is a potentially valuable technique for the pharmaceutical industry. The purpose of our research was to assess the in vitro antimicrobial and antidiabetic activity of silver nanoparticles synthesized using an aqueous extract of Sargassum tenerrimum. We confirmed that the aqueous extract of S. tenerrimum can fabricate silver nanoparticles. The nanoparticles were characterized using UV-Visible spectroscopy, Fourier Transform Infrared (FT-IR) spectroscopy, Scanning Electron Microscopy (SEM), EDAX (Electron Dispersive Spectroscopy) and X-ray diffraction. The dark brown silver nanoparticles showed absorbance at 440 nm confirming nano-formulation. The FTIR spectrum identified the functional groups and absorption peaks, while the nanoparticles in SEM were 19.0 +/- 5.4 nm in size with a smooth surface. The nanoparticles showed antimicrobial effects against pathogenic microorganisms (Gram-negative Pseudomonas aeruginosa and Escherichia coli and Gram-positive Bacillus cereus and Staphylococcus aureus) with Minimum Inhibitory Concentrations (MIC) of 72.2, 72.2, 64.6 and 57 mu g, respectively. The nanoparticles were biocompatible and non-toxic and exhibited a dose-dependent glucose uptake in L6 myoblast cells, with 2.94 mu g ml-1 resulting in >50% uptake. The nanoparticles increased the expression of GLUT4 at low concentrations. Thus, silver nanoparticles synthesized from S. tenerrimum aqueous extract should be studied in vivo to explore their potential as a pharmaceutical agent.

Mangrove fruits are emerging as a promising functional food ingredient due to their rich nutritional composition and diverse phytochemical content, including phenolics, flavonoids, and other bioactive compounds. These components contribute to a wide range of health-promoting effects, such as antioxidant, antidiabetic, and antimicrobial activities. Despite their potential, mangrove fruits remain underutilized in many parts of the world. This review provides a comprehensive overview of the nutritional and phytochemical profiles of various mangrove fruit species available globally, with an emphasis on their functional attributes and potential health benefits. Furthermore, recent advancements in the application of mangrove fruit flours and extracts in food products, including baked goods, noodles, snacks, and meat alternatives, are also highlighted. By exploring the mangrove fruits as sustainable and underutilized food resources, this review aims to support their integration into the modern food industry and inspire future innovations in value-addition and product development.

The present study investigates the development of bionanocomposite films formulated using carrageenan (1.9% w/v), soy protein (0.3% w/v) and nanocellulose (2% w/v), with rosemary essential oil (REO, 1-2% v/v) incorporated as a bioactive agent. The incorporation of 2% REO significantly reduced the tensile strength (23.7 MPa) but increased elongation at break (19.8%), enhancing flexibility. The hydration properties decreased (moisture content 15.5%, swelling capacity 14.5%, water vapour transmission rate 644.4 g m-2 24 h-1), confirming superior moisture barrier performance. Fourier-transform infrared spectroscopy indicated strong polymer-polymer interactions, while SEM revealed oil droplet dispersion within the matrix. The films with 2% REO showed the highest antimicrobial activity, notably against Bacillus cereus (25 mm inhibition zone), attributable to phenolic constituents (alpha-pinene, 1,8-cineole, camphor). The films achieved 90% soil biodegradability after 28 days, underscoring their environmental sustainability. The application studies demonstrated that paneer packaged in 2% REO films maintained superior quality during 28 days of refrigeration (4 degrees C), with lower moisture (42.8%), titratable acidity (0.7%), tyrosine content (23 mg/100 g), improved colour (L*-75.2, a*-3.5, b*-19.2) with textural parameters, hardness (69 N) and chewiness (9.8 N) respectively. Overall, carrageenan/soy protein/nanocellulose films with REO represent a multifunctional, biodegradable, and sustainable system for active food packaging.

Pigmented rice accessions are renowned for their unique colour characteristics and therapeutic applications. This study aims to characterize five popular pigmented rice accessions from South India-Matta (brown), Rakthasali, Njavara, Mappilai samba (red), and Kavuni (black)-by evaluating their physicochemical properties, starch digestibility, and antioxidant properties. The investigation included a detailed analysis of phytochemical concentrations, such as total phenolic content (TPC), total flavonoid content (TFC), and anthocyanins. Antioxidant activities were assessed using the 2,2-Diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging assay, 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging assay, and ferric-reducing antioxidant potential (FRAP) assay. In terms of starch digestibility and glycemic potential, all rice accessions exhibited an intermediate glycemic index (GI) ranging from 55 to 60. Kavuni rice, with a GI value of 60, showed the highest glycemic potential, likely due to its low amylose concentration (6%). All accessions demonstrated significant phytochemical concentrations and notable antioxidant potential. Specifically, Kavuni rice exhibited high levels of TPC (1.4 mg GAE/g), TFC (9.6 mg QE/g), and anthocyanins (0.7 mg CE/g). The high antioxidant activities observed in Kavuni (DPPH - 86.8%; ABTS - 91%; FRAP - 0.5 mg AAE/g) are attributed to its elevated bioactive compound levels. The findings underscore the health-promoting potential of pigmented rice, especially in managing diabetes and related disorders. Future research should explore the molecular mechanisms underlying the health benefits of pigmented rice, particularly in metabolic disorder management. Additionally, breeding programs could aim to enhance specific phytochemical profiles to maximize therapeutic potential.

Abstract In the wake of industrialization, urbanization, and population growth, the scarcity of readily available freshwater resources has become a great concern and there is an urgent need for energy-efficient, cost-effective, and chemical-free water purification systems. The central treatment plants are considerably expensive and inefficient in certain cases; therefore, low-income countries prefer onsite filtration systems. Chemocoagulants such as aluminium sulphate and ferric chloride work well in water treatment, but they usually require long mining and processing of raw materials and expensive disposal of sludge; further, these may be toxic and could be associated with various health issues, and, thus, cannot be used indefinitely. Coagulation with natural coagulants is a sustainable alternative, which is readily available, economical, convenient, atoxic, less sludge generation, eco-friendly, and effective. In addition to removing contaminants, natural materials can also add nutrients to the water. Hence, these could be used as an alternative for water treatment assuring health security and sustainability. However, natural coagulants are still inadequately accepted; are not commercialized, and are widely applied throughout the world, despite their known benefits. In order to promote a circular economy, more intensive research is needed on natural coagulants to determine their mechanism of action, how they are adopted, and how they can be commercialized.

The study investigates that nutritional quality and shelf-life of coffee extract-enriched cookies produced from wheat-millet composite flour blends. The cookies were packed in polyesterpolyethylene coated metalized film and stored at ambient conditions (32±2C, 80% RH) for 42 d to assess their storage feasibility. The water holding capacity, oil holding capacity, pH, bulk density of the flours was assessed. During the storage, with 14d sampling intervals, parameters such as, colour, water activity, phytic acid, total phenol, flavonoid and sensory parameters were monitored. The foxtail millet-based cookies (C-F) exhibited the highest nutritional and antioxidant properties.

Packaging is the key component in the food processing industry which facilitates storage, transport, handling and meet the demand of the market. Intense research is being done on the production of environmentally friendly films due to the constantly growing need for packaging films with high performance and the desire to preserve our environment. Most widely used biodegradable films are starches, cellulose and other polysaccharides. The proteins-based films suitable for packaging are composed of soy protein isolate, whey, gluten, casein, gelatin etc. The poor thermal and barrier property, low mechanical strength and the inferior physicochemical property are the inherent drawbacks of protein incorporated packaging films. These problems can be overcome by the fabrication of biobased polymers reinforced by organic and inorganic nanofillers. The protein based biodegradable smart packaging which are designed by incorporating functional compounds (silver and zinc oxide nanoparticles, essential oils) that have promising antimicrobial and antioxidant activities aid in extending the shelf life of foods. Thus, future research is required to make these systems commercially viable, with focus on crucial factors like consumer acceptance, prices and regulatory considerations. This review article highlights the overview of the types and applications of bio nanocomposites made from proteins which are utilized in food packaging

The present study aims to formulate packaging films using refined carrageenan (RC) and semi refined carrageenan (SRC) containing soy protein (SP) and nanocellulose (NC). The solvent casting method was adopted for film development. Different concentrations of soy protein (0.2, 0.4 and 0.6

The study examines the combined effects of germination and parboiling on starch digestibility, nutrient bioavailability, and glycemic index (GI) of five commercially significant South Indian Indica rice varieties: Pokkali, Kuruva, Kattuyanam, Jyothi, and Uma. The research assesses changes in the content of phenolics, flavonoids, and gamma-aminobutyric acid (GABA) induced by germination, followed by parboiling. Rice samples were subjected to various germination periods prior to parboiling, and their nutritional profiles and GI values were compared with those of rice that subjected to parboiling alone. The predicted GI was validated through oral glucose tolerance tests (OGTT) to measure physiological glycemic responses (SL-06/2023 and SL-07/2023 dated 11/01/2023). Additionally, C-peptide levels were assessed in healthy volunteers to further evaluate the antidiabetic potential. Results indicate that germination combined with parboiling significantly improved the phytochemical profiles of the rice varieties. The total phenolic content (TPC) was highest in the 48-hour germinated-parboiled Kattuyanam rice (224.0 mg GAE/100 g, p < 0.05), while other varieties also showed increased TPC after 48 h of germination. The total flavonoid content (TFC) and GABA were also elevated in the 48-hour germinated-parboiled Kattuyanam rice (590 mg QE/100 g and 513.2 mg/100 g, p < 0.05, respectively). All germinated-parboiled samples exhibited lower GI values, with Pokkali showing the lowest predicted GI (41.7). In vivo GI measurements validated the in vitro results, underscoring the benefits of germination before parboiling in enhancing nutrient bioavailability, starch digestibility, and reducing GI. These findings suggest that the combined germination and parboiling process could be an effective dietary intervention for glycemic control in type 2 diabetes management, highlighting its potential for improved nutritional and medicinal applications in rice.

Betel leaf (Piper betel) is a medicinal food plant extensively cultivated in India, Bangladesh, Malaysia, Pakistan and other Asian countries, and has become a part of traditional medicinal system. The betel leaves (heart-shaped) correspond to the edible part of the climber and consumed as the betel quid. Even though, betel quid is associated with the various types of oral cancers, the betel leaf itself possesses immense therapeutic potentialities. Regarding the food and medicinal applications, the Piper betel leaves showed antioxidant, antimicrobial, anticancer, anti-proliferative and anti-mutagenic activities, which can be attributed to its rich phytochemical profile. The phytoconstituents could be broadly grouped into phenolics, flavonoids and organic acids. The specific components were eugenol, chavicol, hydroxychavicol, caryophyllene, piperol, chavibetol, quercetin and allyl-pyrocatechol. The review article highlights the nutraceutical, pharmacological and food applications of betel leaf cultivars in India, while uniquely presenting the detailed plant profile of betel leaf with special emphasis on the nutritive characteristics of Kerala-based GI (Geographical Indication) tagged cultivar, ‘Tirur vettila’. The ease of cultivation, potential availability and demand, reinforces the fact that the leaves of Piper betel may play a pertinent role as a source of bioactive components and could be explored for the development of food and pharmaceutical products.

Fish-based diet and its health/nutritional benefits and global public awareness are on the rise. The fish protein and other bioactive compounds have innumerable health benefits for human well-being. Evidences suggest that proteins from fish have several beneficial metabolic effects. Fish-derived peptides containing bioactive amino acids beneficially influence pathways involved in body composition, hypertension, lipid profile, glucose metabolism, and many more. These also contain taurine, which is also known for its positive health benefits. Other than these benefits, proteins are also used in tissue engineering and other advanced therapeutical techniques. In this chapter, the food and biomedical applications of fish proteins are discussed in detail for the benefits of researchers, academicians, and industrialists.

Cereals are known for their outstanding source of macro- and micro-nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio-accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio-accessibility of phytochemicals. Type-2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index. Germinated brown rice improves the palatability and organoleptic properties of brown rice thereby, making brown rice widely acceptable by the consumers. The bioactive compound in germinated rice helps in modulating blood glucose level and improves diabetic related health complications. Germinated rice can be promoted as staple food to manage diabetes. image

The phytochemical profile, antioxidant and antimicrobial properties of extracts of Piper betel, Salem cultivar leaves were investigated. Sodium (3000 ppm) and calcium (6600 ppm) were high, which may be attributed to the soil conditions. High phenolic content (48.0 mg GAE g-1) in acetone extract and flavonoid content (25.3 mg RE g-1) in dichloromethane extract were observed. This may be due to the usage of polarity-varying solvents. Methanol extract demonstrated high DPPH radical scavenging activity, which may be due to the combined effects of polyphenol and metal-chelating activity. Acetone extract demonstrated antimicrobial activity against Pseudomonas aeruginosa and Escherichia coli.

Piper betel L. is a traditional nutritional and medicinal food, known for its rich phytochemical components. In the current study, the role of the ethyl alcohol extract of betel leaf (Piper betel) against human colorectal carcinoma (HT29 cells), was investigated. The extract consists of phenolic compounds and flavonoids that are potent antioxidants and antimicrobial agents. Exposure of human colon carcinoma cells, to the 80% ethyl alcohol extract resulted in apoptotic cell death, fragmentation, downregulation in the expression levels of Bcl-XL, and upregulation of p53. The results indicated the inhibition of cell proliferation in a dose-dependent manner. The results highlight the activation of the mitochondrial apoptotic pathway in response to the treatment with ethanolic extracts of betel leaves. The treatment induced DNA damage leading to G1 cell cycle arrest and apoptosis. Low cytotoxicity and anticarcinogenic effects of the ethyl alcohol extracts of betel leaf on HT29 suggest an alternative approach to human colon cancer therapy (combination therapy) and highlights its significance as a functional food or food supplement.

Starch is a sustainable, low-cost polymer that is commercially obtained from corn, wheat, tapioca, rice and potatoes. It stands out among other biopolymers as it is sustainable, natural, abundant, degradable, edible and cost effective. Starch-based materials are utilized in the formulation of food products as well as the development of packaging materials. Starch along with the derivatives of starch are potentially beneficial in production and processing of foods due to their characteristics such as film formation, gelling property, water retention ability and other properties. The drawbacks of the traditional starch films such as reduction in mechanical property and low barrier property can be overcome by nano formulations. Starch nano formulations are categorized as nano-crystals and nano-colloids based on their method of preparation, size, shape, crystallinity and are fabricated by chemical, physical and enzymatic methods. The operating conditions such as temperature and mixing time play a significant role in formulation of biodegradable films. Since starch nanoparticles have greater surface area than native starch granules, it plays an important role as reinforcing agent in packaging system. The improved mechanical and barrier properties have gained much attention in the formulation and utilization of starch nanoparticles. They also exhibited good antimicrobial and antifungal properties. In this review article, the synthesis, characterization and properties of starch nano formulations from various natural sources and its role in food packaging are discussed.

Plant-based bioactive components have shown immense potential and have recently gained considerable attention. Nevertheless, studies pertaining to betel leaves are scarce. The current study investigated the physio-chemical, antioxidant, and antimicrobial properties of two cultivars of Piper betel named Nadan and Koottak-kodinadan. The study also evaluated the effects of ethanolic extract of Koottakkodinadan on the storage stability of the coconut oil at room temperature. Both cultivars contained high amounts of sodium, potassium, calcium, and iron. The bioactive components of betel leaf were extracted using solvents of different polarities. The acetone extract of Koottakkodinadan had the highest phenolic content, (154.3 +/- 0.21 mg GAE/g), while the DMSO and dichloromethane extract of Nadan had the highest tannin content (100 +/- 0 mg TAE/g) and flavonoid content (37.5 +/- 0.2 mg RE/g). Nevertheless, the methanol extract of the Nadan cultivar showed high total antioxidant activity by DPPH and ABTS assay. It also showed significant antimicrobial properties against Staphylococcus aureus. The acetone extract of Koottakkodinadan showed potent antimicrobial effects against E. coli, which could be attributed to phenolic content. The coconut oil storage stability showed promising results when treated with ethanolic extract, emphasizing the significance of betel leaf extracts in the food and pharmaceutical industry.

The present study uses molecular approach to assess the amount of amylose in collected rice genotypes using PCR based markers. The polymorphism of Waxy allele which encodes the major enzyme catalyzing amylose synthesis was analyzed in the collected rice samples to determine the amylose content in the samples. All the rice varieties under study expressed Wxa allele corresponding to intermediate to high amylose content. This study proves that simple PCR technique can be used to detect Single nucleotide polymorphism mutation at Wx locus and provides a cost-effective alternative to predict amylose content in rice.

Active packaging films based on poly (lactic acid) (PLA) were developed by adding different concentrations (5 wt % and 10 wt%) of betel leaf (Piper betel) ethanolic extract (BLEE). The extract showed excellent antioxidant (80.2 %) and antimicrobial properties (18.05 and 16.05 mm against S. aureus and E. coli respectively). The films' structural, functional, and mechanical attributes were studied, along with their potential for extending the shelf life of tuna meat. The water solubility and water permeability were reduced with the incorporation of BLEE; while the tensile strength showed an inverse relationship with the concentration, 214.5 kg/cm2 (5 wt%), and to 307.6 kg/cm2 (10 wt%). The lipid oxidation in PLA-BLEE-packed tuna meat stored under refrigeration (7 days) showed a significant reduction, which could be attributed to the phenolic migration from the films. The new PLABLEE films with significant antibacterial and film attributes could be used in food packaging and to extend the shelf life of commodities that have been packaged.

The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala. The major traits affecting the eating and cooking quality of rice such as amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) were determined and correlated with the expression of the starch-synthesis-related genes (SSRGs). The Wx is a major SSRG, which modulates the amylose content and the eating as well as cooking qualities of rice. The rice varieties including, Jaya, Matta and Rakthashali were found to have intermediate amylose content ( Wx a allele) while Kuruva and Pokkali were found to have high Amylose Content ( Wx a allele). The glycemic index (GI) of all varieties was found to be in the range of 51.0–58.6. Among the screened rice varieties, Pokkali was found to have the lowest glycemic index and digestibility with appreciable eating and cooking qualities. Pokkali rice, with its low GI (51.0), could be a recommended variety for diabetes management. Furthermore, the rice eating and cooking qualities, and plant breeding techniques coordinated by the expression of the starch synthesis-related gene ( Wx ), could be a novel approach to improve the valuable germplasm. Graphical Abstract

Purpose: The prime aim of food storage and preservation is to protect and preserve food; and hence, extend its shelf life with minimal losses. Amongst the various factors involved to increase the shelf life and preservation, packaging plays a very critical role by providing a good physical barrier to oxygen, moisture, microorganisms, and other volatiles. Certain perishable food products require modified and controlled atmospheric packaging in order to keep them fresh, sterile, clean, and safe. The purpose of this study is to analyze and understand the use of silicone membrane technology in preserving the quality and extending the shelf life of fruits and vegetables. Main findings: The silicone membrane system (SMS) being a method of controlling atmospheric composition in fruits and vegetable storage, it was found that the shelf life and quality of the products were maintained to its best through selective membrane permeability and product respiration. The SMS allows diffusion of gases, at different rates, which is dependent on its physical and chemical properties and can be technically controlled compared to conventional Controlled Atmospheric systems. Limitations: This technology has been limited only to laboratory scale, and needs to be commercialized. Another big limitation is its high cost. Moreover, certain fruits required pre-processing before being kept in chambers with silicone windows. Directions for Future Research: This system needs to be studied in a more appropriate way and in a more cost-effective manner, such that it can be commercialized and made available for farmers at low cost to protect their produce.