Asparagus racemosus (Shatavari), a member of the Asparagaceae family, holds a special position in Ayurveda medicine because of its adaptability in preventing and healing a wide range of ailments. In various vernacular languages, it is also reckoned as Satawar, Satamuli, Satavari. The plant generally cultivated at low altitudes across India. It is popular among all therapeutic plants due to the presence of various bioactive chemicals such as steroidal glycosides, saponins (primarily Shatavarins I, II, III, and IV), polyphenols, flavonoids, alkaloids (racemosol), and vitamins. Data repository on different extracts of shatavari plant- roots, leaves, blossoms, and stems have illustrated their phytopharmaceutical effects that alleviate issues related to female reproductive system and a variety of ailments such as dyspepsia, neurological disorders, cough bronchitis, throat infections, TB, COVID-19 and so on. Several medications based on shatavari extracts are commercially available as nutraceutical and consumed by mass of people. Hence, the present review article attempted to report an insightful facts and scientific information about the plant profile, detailed phytochemistry, and medicinal properties of different extracts of shatavari. The potential application in food and future scopes are also summarized.

Himalayan fruits are one of the few untapped bioresources that require special attention to address several issues related to food insecurity, sustainable food production, and consumption. The Himalayas, comprising four out of the world's 36 biodiversity hotspots, hold significant global importance and require a special focus on safeguarding and overseeing biodiversity. Because of their increased nutritive value and health advantages, the population in the Himalayan areas relies heavily on wild fruits. Studies done in a number of developing countries suggest that wild fruits may be important for food and nutritional security. Understanding diversity, distribution, availability, traditional use practices, nutraceutical, and nutritional properties, cultivation practices, demand, supply, and marketing, as well as conservation and management of high-value plant species, thus becomes vital for mainstreaming wild bioresources for sustainable development. Therefore, understanding the role of wild edible fruits and berries in ensuring food security and livelihood options in the Himalayan region is essential. It is crucial to have a comprehensive grasp of variety, distribution, accessibility, traditional usage practices, nutraceutical and nutritional characteristics, cultivation techniques, need, supply, promotion, conservation, and governance of valuable plant species. This knowledge is essential for integrating wild bioresources into sustainable development initiatives. Consequently, it becomes imperative to comprehend the significance of wild edible fruits and berries in safeguarding food security and livelihood options in the Himalayan region. The marketing and product development of these fruits using modern technologies will both contribute to the socioeconomic development of rural inhabitants in the Himalayas. The availability, preservation, and commercialization of these underused fruits must be taken advantage of for economic gain and to make local residents' way of life better. The local expertise also aided in the formation of academic, public, and commercial partnerships for these species' scientific and application research as well as the creation of pertinent low-cost technologies, which helped in the commercialization of these fruits for food and small-scale enterprises. As a result, the present chapter covers the issues and difficulties in the cultivation of Himalayan fruits that have been discussed below.

This study explored the use of endophytic bacteria derived from Azadirachta indica A. Juss. leaves as probiotics for broiler chickens. The purpose of the study was to compare their effects with those of standard probiotics and a control group on growth performance and resistance to Salmonella typhimurium infection. A total of 72 broiler chickens were randomly divided into three experimental groups, control (T1), standard probiotic (T2), and endophytic bacteria (T3). Weekly observations of body weight, feed consumption, and food conversion ratio were recorded for the birds in all treatment groups over the course of the 28-day experimental period. The gain in body weight, feed intake consumption, and FCR were significantly better in the T2 and T3 groups compared to control group, especially during the third week. During the 21st and 28th days, the fecal bacteria counts significantly decreased in the T2 and T3 groups. Compared to the control group, which showed typical Salmonella typhimurium symptoms, the T2 and T3 groups developed less severe symptoms and were not associated with mortality. The present study demonstrated that the potential of endophytic bacteria in A. indica leaves may be exploited as probiotics in broilers, affirming similar performance benefits to standard probiotics. This can suggest that the endophytic bacteria could become an alternative for antibiotic growth promoters in poultry farming, hence addressing concerns around antibiotic resistance while improving bird health and productivity.

In the realm of food safety, dried foods often find themselves on the favourable side of the risk spectrum, enjoying the reputation of being relatively safer. However, dried food products are reportedly contaminated by microorganism beyond permissible limits, thus, depleting their quality, shelf-life, etc. and pose a threat to the consumers. This study aims to explore the effect of radiofrequency low-pressure cold plasma (RF-CP) processing on cashew nuts, using four gas combinations: Nitrogen (N-2), Argon (Ar), N-2+O-2, and Ar + O-2. Dried cashew nut kernels underwent RF-CP treatment at six different power options (60, 90, 120, 150, 180, and 210 W), at four distinct time (5, 10, 15, and 20 min). Following the treatment, the samples underwent proximate analysis, microbial load reduction, sensory analysis, peroxide value, and texture analysis. The findings exhibited a direct relationship between plasma power and treatment duration, indicating that an escalation in both parameters induced proportional enhancement in the reduction rate of microbes, with a maximum reduction of over 99% in total plate count, yeast and mould count at 120 W for 20 min and 150 W for 15 min for N-2+O-2 and Ar + O-2 gas combinations, respectively. No statistically significant difference was observed in the sensory, nutritional, and peroxide value between the treated and untreated samples (p > 0.05). However, the moisture content of treated sample decreased, and firmness increased with an increase of power and RF-CP exposure time. This research demonstrates the feasibility of using RF-CP to decontaminate cashews by inactivating microbes, extending shelf life, and altering surface properties, which may enhance texture and appearance. However, it may also induce oxidative changes in lipids and proteins, potentially affecting flavor, nutritional quality, and allergenicity. It is an emerging and alternative to high-temperature processing for disinfecting products like nuts, spices, aromatic plants, and other delicate and luxurious foods.

Cookies also known as "ready to eat" snack item that are consumed universally, are convenient, nutritious, safe, have good shelf life as well as cheaper and regarded to be a good product for value addition, enrichment, or fortification. In this study cookies were made using novel ingredients such as oat flour, Terminalia chebula Retz. (TC) powder and Artocarpus heterophyllus LAM. seed flour (AHSF). CCRD of Design expert is used to optimize the product with variables as oat flour, AHSF, and TC powder. Sensory characteristics, hardness and fracturability is used as response factor. Oat- 40 g, TC- 2 g, and AHSF-15 g was suggested to be the optimized composition for the cookies. The color analysis of both control as well optimized cookies resulted in the decrease of L* value in optimized cookies while increase in a* and b* value of optimized cookies. Moisture content of the control cookies (3.38 f 0.08) was higher than that of optimized cookies (2.85 f 0.04). The crude fiber content of optimized cookies (7.60 f 0.07) was higher than that of control cookies (8.10 f 0.98). Overall, the optimized composition showed good sensorial acceptance and proximate values and therefore, oat flour, AHSF, and TC powder can be a good substitute to traditional raw material for cookies. And hence encourages the use of novel ingredients in bakery products.

This review delves into the utilization of non-conventional starch sources through a specific cultural lens, focusing on the practices and significance of Arenga obtusifolia Griff., commonly referred to as the sugar palm, and its derivative product called Tassey. The tassey is widely popular in the Nyishi tribe of Arunachal Pradesh, India, a region renowned for its biodiversity and abundant palm tree varieties, including the sugar palm. Highlighting the multifaceted dimensions of the sugar palm, this review expounds upon Tassey's creation, consumption, and versatile applications. Tassey, a substance extracted from the sugar palm's stem, emerges as a pivotal element of the Nyishi tribe's cultural heritage and sustenance strategies, especially during times of scarcity and natural calamities. This review sheds light on the integral role played by Nyishi women in the cultivation and preparation of tassey, underscoring their vital contribution to upholding this time-honoured practice. Furthermore, the economic ramifications of tassey production and its commercial viability are explored, elucidating its role in bolstering the tribe's livelihood. Extending beyond its dietary role, tassey exhibits a diverse array of applications, spanning from human consumption to its incorporation in the crafting of traditional alcoholic beverages and even as a therapeutic resource for livestock. By offering insights into the profound relationship between the Nyishi tribe and the sugar palm, this review enriches our comprehension of traditional ecological wisdom and sustainable exploitation of resources within a culturally vibrant backdrop. Ultimately, this comprehensive exploration contributes to a nuanced appreciation of the intricate interplay between heritage, environment, and innovation in this distinctive region.

There has been a growing interest in natural gum polysaccharides because of their potential use in food, water, environment, biotechnology, and medical industries. As natural gums have a wide range of structures, and remarkable properties such as nontoxicity, biodegradability, and can be chemically modified as well, their popularity among consumers and industries to replace conventional additives in food and other health-related products has skyrocketed. Gum Tragacanth (GT) is an ancient heterogeneous exudate gum that is a highly branched polysaccharide. This anionic polymer is well known for its biodegradable, noncarcinogenic, nontoxic, and nonallergenic nature. The primary goal of this chapter is to demonstrate the various strategies used by researchers to extract GT and other bioactive compounds. Furthermore, comprehensive information on the structural properties and applications of GT is discussed. The potential utilization of GT in the various sectors has been discussed, emphasizing on recent outcomes and future scope.

In the realm of food safety, dried foods have traditionally been perceived as having a lower risk profile. However, recent reports have highlighted concerning levels of mycotoxin contamination in dried food products, such as dried fruits, vegetables, and spices, exceeding permissible limits. This contamination not only compromises shelf life but also poses a significant threat to consumers, while depleting the bioactive components of these products. The food industry grapples with considerable challenges arising from the substantial risk of mycotoxin contamination in dried foods. To meet the demands of a disc; erning food market, there is an imperative need for sustainable mycotoxin-degrading technologies. These technologies must be non-thermal and chemical-free, minimizing thermal damage to treated food to preserve essential nutrients, ultimately enhancing food quality and safety. Developing non-thermal decontamination technologies for dried foods holds enormous economic and public health significance.This review centers its focus on the decontamination of dried foods, proposing a green approach through the utilization of Cold Plasma Technology (CPT). We delve into the working principles and applications of CPT in dried foods, highlight the influential factors affecting its efficacy, and acknowledge the limitations of this innovative technique. Furthermore, we pinpoint and explore emerging research opportunities in the decontamination of dried foods, particularly in conjunction with other complementary methods. CPT, an evolving and environmentally friendly technology, exhibits promising capabilities in controlling pathogens in dried food products and extending their shelf life. Critical determinants encompass the parameters of cold plasma, operational conditions, food-related variables, and microbiological factors, which collectively influence the efficacy of CPT. We advocate for future research dedicated to assessing the impact of CPT on various mycotoxins, food composition, and its interaction with food-related factors. In this vein, it is imperative to emphasize the scaling up of this technology for practical commercial applications, addressing the growing need for enhanced food safety in dried products.

In the context of food safety, this study explored the application of radio frequency cold plasma (RF-CP) technology to enhance the microbial safety of dried walnuts. Four different gas combinations, including nitrogen (N2), argon (Ar), N2+O2, and Ar+O2, were employed for RF-CP treatment. Various power levels (ranging from 60 to 210 W in 10% increments) and treatment durations (5, 10, 15, and 20 min) were tested. Results demonstrated a direct relationship between plasma power and treatment duration, leading to increased microbial reduction. The most significant reductions, exceeding 99%, were achieved at 180 W for 20 min using N2 (70%) + O2 (30%) gas (OW-1) and 210 watts for 10 min with Ar (70%) + O2 (30%) gas (OW -2). Sensory analysis showed acceptable scores for plasma-treated walnuts. No significant differences in nutritional composition were observed, except for decreased moisture content and increased carbohydrate content with higher power and longer RF-CP exposure. This study highlights the potential of RF-CP cold plasma as an eco-friendly method for effectively decontaminating walnuts and similar high-value foods.

With the increase in global population, environmental hazards, climate change, energy limitations, and a decrease in agricultural land, emerging techniques are critical to raising and enhancing food production and quality. This review aims to draw attention to the latest developments in technology that guarantee the quality and safety of food. It is devoted to highlighting several key materials-based derivatives, extraction methods, chemistry, mechanisms of action, safety considerations, and various other uses. The review discusses the utilization of cutting-edge food materials, including aerogels, C-dots, nanoparticles, nanoemulsions, and conjugates, in several areas of food processing and preservation. These materials offer unique properties that contribute to improving food quality, safety, and shelf life. The review also addresses research challenges and identifies future trends in this field. These challenges may involve optimising synthesis processes, understanding the long-term effects of these materials on human health and the environment, and developing sustainable production methods. By addressing these challenges, researchers can unlock the full potential of advanced food materials. In conclusion, this review underscores the significance of emerging techniques and materials in ensuring food quality and safety. The integration of science and engineering in the development of advanced food materials opens up new possibilities for sustainable food production and preservation. By addressing current challenges and focusing on future trends, researchers can contribute to the advancement of this field and meet growing global food demands.

This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content.

The present study intended to prepare stuffed red chilli pickles using a traditional recipe that is commonly followed in the northern part of India. A fuzzy approach was applied to characterise the sensory attributes of prepared pickles during storage. The physicochemical properties of fresh chilli, edible mustard oil, stuffing material, and prepared pickles were analysed. The stuffed chilli pickle showed an increase in acidity and total soluble solids, while pH decreased during storage. In the pickle, nine phenolic compounds such as gallic acid (154.85 mg/kg), p-coumaric acid (1.78 mg/kg), 4-hydroxybenzoic acid (0.36 mg/kg), caffeic acid (26.19 mg/kg), trans-ferulic acid (0.05 mg/kg), syringic acid (130.62 mg/kg), sinapic acid (68.36 mg/kg), vanillic acid (0.49 mg/kg), and chlorogenic acid (48.63 mg/kg) were identified. The pickles were analysed for sensory attributes during storage (0–90 days) with an interval of 30 days using fuzzy logic analysis. It was observed that sample 4 (stored for 90 days) secured rank 1 among all the four samples and was accepted by the sensory panels. Besides these, the effect of storage on chemical and bioactive compounds (total phenolic content, total antioxidant activity, and radical scavenging activity) of chilli was determined at an interval of 15 days, which was further modelled using order kinetics. It was observed that the changes in red chilli pickles follow the first-order rate equation during storage. According to the findings of this study, this is the first study to fill a gap in the literature regarding the documentation of a traditional pickle recipe and the kinetic evaluations of phytochemicals during storage.

Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine, and lysine, respectively. In meat and meat products, they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea, and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensors, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM), and FTIR. There is enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects, and the methods available to quantify the BAs in meat and meat products.

The present study entitled "Nutritive value of ghee residue incorporated bakery product" was carried out with the objectives to utilize the ghee residue for the preparation of bakery products. The products prepared were cake and muffins by utilization of ghee residue incorporated in different proportions and served as treatments T-1, T-2, T-3 and T-4 respectively and T-0 served as control. Estimation of fat, carbohydrate, protein, energy, calcium was found by AOAC (2005) methods. Sensory evaluation was carried out using the nine-point Hedonic scale. The nutritive value of the prepared products was deteunined using food composition tables. Data obtained were statistically analysed by using analysis of variance (ANOVA), (t) test and critical difference (CD) techniques. On the basis of findings, it was observed that in case of Cake and muffins both 60 percent refined flour and 40 percent ghee residue incorporation level scored the best with regard to colour, body and texture, taste and flavour and overall acceptability. In case of cake, the calcium (71.35/100g), protein (23.48g/100g) and fat (89.96g/100g) were increased as compared to control while in muffins calcium (68.01mg/100g), protein (21.48g/100g) and fat (90.72g/100g) were increased as compared to control. Cost of the products on the basis of raw ingredients per 100g ranged between Rs 29.00 for cake, Rs 31.00 for muffins. It was concluded that ghee residue can be incorporated in the preparation of different products for improving the nutrient content.