A significant quantity of kernels, a by-product, is being generated during litchi (Litchi chinensis) processing. The present study investigates the valorization of litchi kernel for extracting starch through conventional and ultrasound-assisted techniques. To maximize the yield, purity, and amylose content of litchi kernel starch, the process parameters, viz., solid-liquid ratio (1:1–1:3, w/v), amplitude (30–40

Gooseberry (Phyllanthus emblica) pomace, a nutrient-rich underutilized by-product was valorized through a sequential microwave-assisted enzymatic extraction process for obtaining insoluble and soluble dietary fiber. Extraction parameters were optimized for maximum SDF yield by varying liquid/solid ratio (30:1–70:1 mL/g), microwave power (300–600 W), and treatment time (3–9 min). Optimal conditions (50:1 mL/g- liquid/solid ratio, 475 W- microwave power, 5.6 min- treatment time) yielded maximum IDF (43.02

Plant-based nano delivery systems are a distinctive category of drug delivery systems that employ nanoparticles derived from plant-based materials to deliver bioactive food components, nutritional supplements, or other functional ingredients to the intended sites of action within the body. Improved bioavailability, decreased toxicity, and better target specificity are the main benefits that these nano delivery systems provide compared to conventional drug delivery techniques. In terms of surface area to volume, these nanoparticles are practically suitable for use in drug delivery. They are safe for usage within the system since they are biocompatible, biodegradable, and non-toxic. The chitosan nanoparticles, cellulose nanoparticles, and lipid-based nanoparticles are used to create nanoparticles for drug delivery applications The review addressed plant-based components for matrix encapsulation, such as the use of proteins, polysaccharides, phospholipids, and lipids. The various encapsulation processes are addressed, including spray drying, freeze drying, spray cooling, complex coacervation, and co-extrusion. The structure, production, and characteristics of nano emulsions, nanoliposomes, and nanophytosomes are studied in the delivery system. Research into plant-based nano delivery systems has great promise for the creation of novel, more efficient, and less hazardous means of delivering functional ingredients in food and nutraceutical industries.

The growing demand for naturally derived bioactive compounds from plant-based foods has become an interesting focus of scientific research. Rapeseed meal, a major agro-industrial by-product of rapeseed oil processing has limited applications in animal feed due to the presence of significant antinutritional factors. However, it also possesses a diverse profile of valuable biomolecules, including polyphenols, proteins, polysaccharides, and various bioactive peptides, that have substantial opportunities in food, pharmaceuticals, and industrial biotechnology. Despite its potential, the holistic valorization of rapeseed meal within a biorefinery framework remains limited. Existing literature predominately focuses on the extraction of individual components using conventional solvent-based extraction methods, which are often associated with higher processing time, high solvent consumption, co-extraction of impurities, and degradation of sensitive biomolecules. Furthermore, major industrial challenges remain in scaling up the extraction of other valuable fractions and sequential application strategies. To address this gap, the objective of this review is to provide a comprehensive and integrated scientific assessment of sustainable extraction approaches for rapeseed meal valorization. A systematic comparison of conventional extraction techniques with emerging green extraction technologies, such as ultrasound assisted extraction, microwave assisted extraction, enzyme assisted extraction, deep eutectic solvents, and supercritical fluid extraction has been described along with advantages and limitations of the methods. The valorization of rapeseed meal can result in waste management, support food security, and promotes UN Sustainable Development Goals within a circular economy framework.

Apricot (Prunus armeniaca) seeds, a valuable byproduct of apricot processing, are rich in carbohydrates, proteins, vitamins, and bioactive compounds. It is known for its remedial properties due to the existence of carotenoids, phytosterols, tocopherols, terpenoids, flavonoids, and phenolic compounds. Despite their nutritional value, apricot seeds are generally discarded as waste, leading to environmental concerns and the loss of beneficial nutrients. Therefore, the extraction of high-value compounds from apricot seeds through conventional (mechanical pressing, solvent extraction, and two-phase extraction) and green techniques (ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, and supercritical fluid extraction), offers an efficient approach for valorization. The extracted compounds exhibited antioxidant, antimicrobial, antiallergic, antidiabetic, and anticarcinogenic properties, etc., supporting their application in food, nutraceutical, cosmetics, and pharmaceutical formulations. This review primarily focuses on the nutritional and phytochemical composition of apricot seed, extraction techniques for recovering high-value compounds and their application in different food sectors (bakery, dairy products, snacks, and beverages) and development of biofuel. In addition, the potential utilization of apricot seed-derived compounds in biofuel production and the development of bio-based polyurethane composites has been discussed. The efficient utilization of apricot seeds not only fulfil the nutritional demand but also helps to promote circular bioeconomy principles.

Ultrasound-assisted extraction of bioactive constituents from litchi kernel, by-product of fruit processing industry was investigated. Optimization of process parameters viz., ethanol concentration (40-60 %, v/v), liquid-solid ratio (LSR; 20:1-40:1, v/w), amplitude (25-35 %), and time (10-20 min) to maximize the total phenolic and flavonoid content (TPC and TFC), along with antioxidant activity (DPPH) of ultrasound-assisted litchi kernel bioactive extract (U-LKE) was carried out utilizing response surface methodology (RSM). The obtained optimized conditions i.e., ethanol concentration (52 %, v/v), LSR (31:1, v/w), amplitude (31 %), and time (15 min) gave higher TPC (25.56 mg GAE/g), TFC (53.72 mg QE/g), and DPPH (7.28 mg TE/g) activity for U-LKE as compared to those obtained (17.14 mg GAE/g, 39.52 mg QE/g, & 3.93 mg TE/g, respectively) through Soxhlet extraction technique (S-LKE). Further characterization of the U-LKE had revealed higher antioxidant activity with ABTS (13.58 mg TE/g) and FRAP (15.29 mg AAE/g), as compared to S-LKE (9.03 mg TE/g, 9.24 mg AAE/g, respectively). FTIR confirmed the presence of hydroxyl, amine, and carbonyl, functional groups, indicating the presence of polyphenols and flavonoids, while HPLC analysis identified and quantified eleven major phenolics and flavonoids, including gallic acid, chlorogenic acid, p-coumaric acid, ellagic acid, catechin HYD, syringic acid, ferulic acid, caffeic acid, benzoic acid, hesperidin, as well as quercetin with notably higher concentrations observed in U-LKE. Furthermore, antimicrobial assays revealed enhanced inhibitory effects of the U-LKE against Staphylococcus aureus, Sphingomonas paucimobilis, Pseudomonas aeruginosa, and B. cereus. Thus, UAE extends techno-functional advantages for extracting litchi kernel's bioactive compounds for food, and antimicrobial applications.

Present study explores the impact of hydrothermal treatments (soak-boil & soak-steam) and subsequent grain drying on the in-vitro antioxidant activity, bioactive profile and bio-accessibility assay of polyphenol extracts of de-husked/decorticated foxtail millet flour and its functional characteristics. A total of seven phenolic compounds were detected by HPLC analysis in which ferulic acid, syringic acid and gallic acid contribute majorly. Invitro antioxidant activity, measured using DPPH and FRAP assays, indicated highest values of 68.29 % and 55.79 (mg AAE/100g) for soak-steam (SS40) de-husked millet flour samples, respectively. Simulated in-vitro digestion further revealed enhanced bio-accessibility, with SS40 showing the highest bio-accessibility index (59.56 %) for total phenolics. Phenolic compounds like gallic acid and ferulic acid exhibited higher bio-accessibility of 67.63 % in soak-steam treated (SS40) flour as compared to 43.93 % in untreated samples. The overall bio-accessibility increased significantly after soak-steam treatment for several phenolic compound such as gallic acid (53.91 %), p-coumaric acid (40.37 %), vanillic acid (49.48 %), and ferulic acid (26.07 %). In the study of functional properties, a significant (p <= 0.05) difference was observed with higher water absorption capacities (159.81 g/ 100g), oil absorption capacities (168.65 g/100g), and improved foaming capacity for de-husked and decorticated SS40 flour dried at 40 degrees C. These results highlighted the potential of parboiled foxtail millet grain (particularly soak-steam treatment) as an ingredient in the gluten-free and other functional products.

Jamun seeds, a by-product of the fruit processing industry, offer a sustainable solution to waste management while providing a rich source of bioactive and nutraceutical compounds. This study evaluated ultrasound-assisted extraction (UAE) against conventional methods, demonstrating UAE’s efficiency in achieving higher yields of bioactive compounds in a shorter time. The UAE process was optimized at 40 °C, 72

Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc. However, these by-products remain underutilized and generally discarded, burned or used as feedstock causing adverse impact on the environment and human health in addition to loss of valuable nutrients. Therefore, the valorization of millet by-products offers sustainable approach to enhance food product innovation while reducing agricultural waste. Green extraction techniques can be employed to recover antioxidants, phenolics, and bioactive peptides from these by-products. The incorporation of these ingredients into food products can significantly improve the nutritional profile, functional characteristics, like antioxidant, prebiotic, anti-diabetic, and anticarcinogenic properties. The review highlights the feasibility of upcycling millet by-products into high-value components, which can address the growing demand for health-oriented food products contributing towards food security, sustainability and circular economy.

Litchi chinensis kernel, a starch rich by-product, is often discarded as waste or diverted to low-value application (animal feed). During this study, litchi kernel starch was extracted through conventional method using different solvents i.e., sodium hydroxide, sodium metabisulphite, citric acid, and distilled water. Among these, sodium hydroxide gave highest starch yield (23.87 Valorization of litchi kernel via starch extraction utilizing MAE technique. MAE enhanced the yield and purity by 1.06 and 1.03 folds, respectively. Significant improvement in the structural and functional characteristics of LKS-M. MAE led to enhanced pasting and thermal characteristics in LKS-M.

ABSTRACT Millets are a set of small‐seeded grasses that have been gaining popularity in recent times owing to their dietary values, sustainability, and culinary flexibility. The common millet variants include pearl millet, finger millet, foxtail millet, proso millet, and barnyard millet. Millets are high in protein, fiber, vitamins, and minerals; therefore they are nutritious. This review explores the functional characteristics of peptides obtained from millets and investigates their bioactivities, uncovering new properties such as antibacterial, antihypertensive, and antioxidant effects. The identification of these bioactivities would draw attention to millets' potential for use in functional food applications and their positive impacts on health. The analysis highlights the bioavailability of these peptides as well as the methods used for their production. Studying millet bioactive peptides is a promising avenue of investigation because it may lead to a novel understanding of a millet's beneficial qualities and its application as a functional food ingredient.

Fruits and vegetables are vital to our dietary intake, providing essential vitamins and minerals, crucial for overall health and well-being. This study investigated the feasibility of producing wine from black carrots, a fruit rich in polyphenols. The physicochemical properties of black carrot juice were analyzed, and its fermentation process using Brewer’s yeast (Saccharomyces cerevisiae) was evaluated. The quality of the resulting black carrot wine was assessed. A comprehensive evaluation encompassing physicochemical and sensory characteristics was conducted over intervals of 0, 7, and 14 days, with eight samples (T1-T8) subjected to varying Total Soluble Solids (TSS) levels and inoculum sizes. TSS levels were kept at 16, 18, 20, and 22° Brix with 5

With increasing consumer demand for healthier snack options, dietary fiber is gaining prominence in functional food development. This study explores the incorporation of dietary fiber extracted from kinnow (Citrus reticulata) by-products i.e., peel powder, pomace powder, dietary fiber from peel, and dietary fiber from pomace into cookies at three substitution levels (5%, 10%, and 15%) in place of refined wheat flour. The resulting high-fiber cookies were evaluated for physicochemical, textural, sensory, and storage characteristics over 90 days. Among all formulations, cookies with 10% dietary fiber substitution demonstrated the best balance of quality parameters, achieving the highest overall acceptability (up to 7.94/9). In contrast, among cookies fortified with native powders, the 5% substitution level of either peel or pomace offered superior sensory scores with minimal textural compromise. While fiber addition increased hardness and influenced spread ratio, moderate levels did not result in significant off-flavors or undesirable mouthfeel. Storage studies revealed that cookies packed in aluminum laminate (AL) pouches exhibited superior oxidative stability, with peroxide and free fatty acid values remaining within permissible FSSAI limits. A consumer survey (n = 444) identified taste as the primary factor influencing acceptability, followed by perceived health benefits and price. These results highlight the potential of citrus by-products as sustainable, fiber-rich ingredients in bakery products, supporting both nutritional enhancement and food waste valorization.