This study investigated the effect of various pasture species on the welfare and behavior of slow-growing broiler chickens in the free-range production system. After 21 days completely indoors, the birds were permitted access to outdoor pens cultivated with one of the following pasture treatments: Medicago sativa (A), Trifolium repens (WC), Lolium perenne (PR), and a mixture (Mix, A + WC + PR). The range availability was restricted between 08:30 and 16:30 daily. It was found that pasture type had a significant effect on the fluctuating asymmetry of the face and radius length (P < 0.01). Duration of tonic immobility and blood parameters did not differ among the pasture species and between sexes at 11 weeks of broiler age (P > 0.05). Pasture treatment had no significant effect on broiler behaviors (P > 0.05). However, the age of broilers had a significant effect on pecking, dustbathing, and scratching (P < 0.01). Pecking behavior was affected by the time of the day; morning and afternoon (P < 0.01). Location had a significant effect on pecking and stretching behaviors (P < 0.01). In the study, dustbathing behavior was significantly affected by the interaction between location and age (P < 0.01), age and time of the day (P < 0.01), and location, age, and time of the day (P < 0.05). Scratching behavior was significantly affected by the interaction between location and time of the day (P < 0.05) and location, age and time of the day (P < 0.01). Stretching behavior was significantly affected by the interaction between location and age (P < 0.05) and location, age and time of the day (P < 0.05). It was concluded that access to the studied pasture species does not affect the evaluated welfare traits and observed behaviors. Therefore, it is suggested that other pasture species should be investigated to identify their effect on slow-growing strains in the free-range production system.

This study examined the effect of Medicago sativa (A), Trifolium repens (WC), Lolium perenne (PR), and their mixture (Mix) on growth performance, carcass characteristics, internal organ weights, and meat quality of slower-growing broiler chickens in a free-range production system. The animal materials comprised of mixed-sex Hubbard ISA Red JA, which were reared in the deep litter system for the first 3 weeks, and thereafter, the pop hole in each of the indoor pens was opened to allow birds access to the range containing one of the above pasture treatments. The range availability was ensured from 08:30 a.m. to 4:30 p.m. The results indicated no significant difference in broiler live body weight, feed conversion ratio, and livability between 28 and 77 days among the pasture treatments ( P > 0.05). No significant variations were observed in the carcass and internal organ weights among pasture types ( P > 0.05). Additionally, while the dry matter content ( P < 0.01), TBA value ( P < 0.05), and fatty acid profiles differed ( P < 0.01), the protein, ash, water holding capacity, and oxidation stability of broiler breast meat did not differ among pasture groups ( P > 0.05). Moreover, while the values of breast meat lightness (L*) and brightness (b*) differed ( P < 0.05), redness and pH did not differ between the sexes ( P > 0.05). Furthermore, sex significantly affected ash, protein content ( P < 0.05), and TBA value ( P < 0.01) of breast meat but did not affect dry matter, water holding capacity, and peroxide value of breast meat. Also, there was a significant difference in the weight of the neck, breast, thigh, live weight, hot carcass yield, heart, liver, abdominal fat, and digestive system between sexes ( P < 0.05). However, breast meat fat content and fatty acid profiles were not influenced by the sex of the broilers ( P > 0.05). It was concluded that access to the studied pasture species has no effect on the growth performance traits but results in notable variations in the fatty acid profiles in broiler breast meat.

Drying is a traditional unit operation employed for shelf-life extension of perishable food item. Oyster mushroom being a potent source of bioactive components is highly perishable owing to its high moisture content. The aim of this work was to extend the shelf life of oyster mushroom and to preserve its bioactive components. In this study the impact of different drying methods on physical and bioactive components was analysed. The prepared mushroom slices were subjected to different drying methods viz., sun, solar, oven (40 degrees C), microwave (300 W), freeze (-60 degrees C) and osmotic drying (14% salt solution). The highest and lowest L* value of 81.02 and 58.19 were recorded for freeze and microwave dried oyster mushroom, respectively. All the drying methods caused a significant reduction in the water activity (aw) which is the principle underlying the preservation by drying. The least water activity (0.45) was recorded for freeze-dried oyster mushroom, while as sun dried sample depicted highest value (0.62). The reduction in water activity in response to drying methods followed the order as Freeze drying<Osmotic drying<Microwave drying<Oven drying<Solar drying<Sun drying. The antioxidant potential in terms of total phenols, total flavonoids, DPPH scavenging activity (IC50) and reducing power (EC50) was found to be highest for freeze-dried oyster mushroom corresponding to values of 408.562 mg GAE/100g, 146.231 mg QE/100g, 0.068 mg/ml and 0.142 mg/ml, respectively. All the drying methods affected physical and bioactive components significantly. The freeze dying resulted in better retention of antioxidant potential and colour attributes of oyster mushroom in contrast to other drying methods.

The present study was aimed to assess the suitability of radiofrequency-treated rice bran supplementation in wheat bread. The refined wheat flour was blended with radiofrequency stabilized rice bran in varying proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30) and the formulated breads were assessed for their physicochemical and microbial characteristics. The bread with 30% stabilized rice bran supplementation showed highest crude protein (13.48%), crude fat (6.69%) and crude fiber (3.60%) contents, whereas control treatment (100% wheat flour) had lowest crude protein (11.64%), crude fat (2.43%) and crude fiber (1.56%) content. Loaf weight, redness (a*) and yellowness (b*) of the formulated breads increased with increase in stabilized rice bran; while loaf volume, specific volume, crust to crumb ratio and L* value decreased with the addition of stabilized rice bran. The supplementation of stabilized rice bran increased total bacterial and yeast and mould counts of bread from 2.84 x 10(4) to 3.19 x 10(4) and 1.49 x 10(4) to 1.84 x 10(4) cfu g(-1), respectively. During storage period of 4 days, microbial count and yeast and mould count of breads increased from 0.34 x 10(4) to 6.41 x 10(4) and 0.25 x 10(4) to 3.32 x 10(4) cfu g(-1), respectively. It may be concluded that supplementation of rice bran up 20% enhanced nutritional and overall acceptability scores.

Mushrooms well known for their delicacy and flavor are highly perishable due their high moisture content. In this study the changes in proximate and mineral components of oyster mushroom in response to 6 drying methods, viz., sun, solar, oven, microwave, freeze and osmotic drying were studied. The moisture and ash content of dried oyster mushrooms ranged from 8.84 to 5.16% and 8.12 to 9.37%, respectively. The highest crude protein of 23.74% was recorded for freeze dried oyster mushroom while as highest crude fiber content of 25.38% was found in microwave dried samples. On comparing the mineral content of dried oyster mushroom, freeze dried oyster mushroom recorded highest iron, calcium, magnesium, potassium content of 5.10, 16.12 and 2309.01 mg/100 g, respectively while least iron, magnesium and potassium content of 3.80, 15.06 and 1394.38 mg/100 g, respectively was observed in sun dried oyster mushroom. The study concluded better retention of proximate components in freeze dried oyster mushroom while as sun drying resulted in greater loss of nutrients. The best dried oyster mushroom can be used in formulation of functional foods conferring health benefits.

Fruits and vegetables are highly perishable because of their high water content. About 20-40 per cent of the fruit and vegetable production in India goes waste due to lack of proper retailing and adequate storage capacity. The vegetable and fruit production contributes more than 30 per cent of the agriculture GDP [1]. To increase the shelf life of these fruits and vegetables many methods or combination of methods have been developed. Dehydration of the fruits and vegetables is one of the oldest forms of food preservation techniques practised by man. Osmotic dehydration is one of the best and suitable methods to increase the shelf life of fruits and vegetables. Osmotic dehydration is the process of removal of water by immersion of water containing cellular solids (fruits/vegetables) in a concentrated aqueous solution of sugar/ salt. Osmotic dehydration (OD) is an intermediate drying process in which water containing food materials are submerged in a hypertonic solution of salt or sugar or salt-sugar mixtures. Cellular membranes of food tissues are semi-permeable in nature and are composed of living biological units that freely allow solvent (i.e. water) molecules to pass through, but allow the passage of solute molecules to a lesser degree [2]. The driving force for water removal is difference in osmotic pressure between the plant tissue and its surrounding solution [3]. During osmotic dehydration, water flows from the plant tissue into the osmotic solution whereas osmotic solute diffuses from the solution to the tissue. Simultaneously, leaching of tissue’s own solutes (sugars, organic acids, minerals, vitamins, etc.) into the osmotic solution occurs as well, but to a much lesser extent compared to the first two transfers. Therefore it is a multi-component process [4]. Osmotic dehydration lowers the water activity of fruits and vegetables thereby extending their shelf life. Osmotic dehydration is preferred over other methods due to their color, aroma, nutritional constituents and flavour compound retention property [1]. The solutes commonly used in osmotic dehydration are sugar syrup with fruit slices or cubes and salt (sodium chloride) or brine with vegetables. Osmotic dehydration is affected by several factors such as osmotic agent, solute concentration, temperature, time, size, and shape and tissue compactness of the material, agitation and solution/sample ratio [5]. Advantages of osmotic dehydration are as follows [6]:

The “immobilized enzymes” are the enzymes physically confined or localized in a certain defined region of space with retention of their catalytic activities which can be used repeatedly and continuously. Enzyme immobilization provides an excellent base for increasing availability of enzyme to the substrate with greater turnover over a considerable period of time. Immobilized enzymes are preferred over their free counterpart due to their prolonged availability that reduces redundant downstream and purification processes. The enzymes can be attached to the support by interactions ranging from reversible physical adsorption and ionic linkages to stable covalent bonds. The choice of the most appropriate immobilization technique depends on the nature of the enzyme and the carrier. Such techniques produce immobilized enzymes of varying stability due to changes in the surface microenvironment and degree of multipoint attachment. The industrial applications of immobilised enzymes are progressively increasing. Immobilized enzymes find use in a number of biotechnological products with applications in diagnostics, bio affinity chromatography, and biosensors. Immobilised enzymes find wide applications in the food industry. With these immobilised enzymes, it is possible to obtain different types of sugar syrups, lactose free milk, clarified and debittered juices and wines. Immobilised enzymes can be employed for the production of different active packaging material like oxygen scavenging, anti-microbial films. However, commercialization of immobilized enzymes is still at a slower pace because of their costs and storage problems. Research should be focused to overcome the current limitations related to immobilization techniques, so as to expand the horizon for all-round application. In future, immobilized enzymes are going to play a vital role in various industries including pharmaceuticals, chemicals, food and fuel.

In this study imitation meat nuggets were formulated from freeze dried oyster mushroom, flaxseed and amaranth grain and were analyzed for their vitamin A and C contents. The formulated imitation nuggets were stored for period of six months and changes in the vitamin A and C contents were recorded at an interval of 2 months. The study reported highest Vitamin A and Vitamin C contents in nuggets formulated from higher levels of freeze dried oyster mushroom in contrast to nuggets formulated from higher levels of flaxseed and amaranth grain flour. The imitation meat nuggets corresponding to T2 (100:00:00:MP:PDF:AF) reflected highest mean vitamin A and C contents of 258.38 I.U and 4.51 mg/100g, respectively. The storage period decreased the vitamin A and C contents of imitation meat nuggets significantly. The mean vitamin A and C contents of imitation meat nuggets decreased from 117.85 to 95.65 I.U and 3.18 to 2.01 mg/100g, respectively during storage period of six months.

The present study was envisaged to formulate meat analog nuggets from Oyster mushroom, flaxseed and amaranth and characterize its quality and shelf stability under ambient conditions. The water absorption index, fat absorption index, water activity and total microbial count of meat analog nuggets were analyzed for six months at two months interval. The mean water activity, oil absorption index and microbial count of meat analog nuggets increased from 0.558 to 0.604, 2.60 to 2.75 g g(-1) and 0.172 x 10(4) to 2.863 x 10(4) cfu g(-1), respectively, during six months storage. However, the water absorption index of meat analog nuggets decreased from 5.06 to 4.03 g g(-1) during six months storage. The study revealed higher values of water and oil absorption index in meat analog nuggets formulated from higher levels of freeze-dried Oyster mushroom; while the incorporation of defatted flaxseed decreased water activity of meat analog nuggets. The microbial load of meat analog nuggets was within the permissible limits of BIS (4 x 10(4) cfu mL(-1)) throughout storage period of six months.

This study was conducted to evaluate the effects of different drying methods viz., sun, solar, oven (40 °C), microwave (300 W), freeze (-60 °C) and osmotic drying (14% salt solution followed by drying at 40 °C) on functional properties and sensory attributes of oyster mushroom. Significant differences in functional parameters (browning index, rehydration ratio, water solubility index and bulk density) and sensory attributes (appearance, aroma, texture and overall acceptability) were observed in response to different drying techniques. The least browning index of 0.22 was reported for freeze dried mushroom while as microwave dried oyster mushroom recorded highest browning index of 0.62. The study concluded freeze drying as most suitable method of preserving mushroom with rehydration ratio, water solubility index, bulk density and overall acceptability value of 5.21, 1.91 per cent, 0.31 g per ml and 8.09, respectively.

Citrus plants belonging to the family Rutaceae which include fruits such as orange, mandarin, lime, lemon, sour orange and grapefruitappear as a well known promising source of multiple beneficial nutrients for human beings. Processing of citrus by-products potentially represents a rich source of phenolic compounds and dietary fibre, owing to the large amount of peel produced. These citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements. The utilization of these bioactive rich citrus residues can provide an efficient, inexpensive, and environment friendly platform for the production of novel nutraceuticals or for the improvement of older ones. This review systematically summarized the potential components present in citrus peel, which generally discarded as waste.