Acrylamide is a hazardous chemical mainly synthesized during the thermal processing of foods representing a significant concern within the broader issue of food contaminants and their impact on public health. Acrylamide can be absorbed by the human body through dietary intake, respiration, dermal contact, and mucosa. The metabolic conversion of acrylamide into mercapturic acid metabolites and glycidamide results in several adverse and toxic effects. Therefore, this review explores the formation, toxicity, and metabolism of acrylamide. Hence, it is crucial to detect and ensure product quality via risk evaluation. Traditional analytical techniques for acrylamide detection often require expensive instrumentation and complex sample preparation, prompting the exploration of alternative, cost-effective, sustainable methods. Here, we propose the utilization of carbon quantum dots (CQDs) synthesized through green approaches as a novel solution. CQDs display their immense potential for diverse applications due to their valuable properties such as biocompatibility, photocatalysis, and strong fluorescence. This review highlights the distinct potential of CQDs as a fluorescence probe for detecting acrylamide, showcasing their efficacy in addressing food safety concerns. In addition, various extraction and purification techniques for acrylamide such as QuEChERS, solid phase extraction, Carrez clarification, and dispersive liquid-liquid microextraction are comprehensively reviewed. QuEChERS is regarded as a most promising technique for the extraction of acrylamide owing to its cost-effective, rapid, and higher recovery rates.

Rosehip fruit, which is usually discarded, is a potential source of bioactive compounds. A green approach was employed for the efficient extraction of phytocompounds from rosehip. The effect of shaking water bath extraction (SWE), microwave-assisted extraction (MAE), and ultrasonication-assisted (UAE) techniques on the extraction of phytocompounds from rosehips was evaluated. The Taguchi orthogonal array design was used to design the process parameters for efficient extraction of rosehip phytocompounds. The quantitative and qualitative analysis revealed that total phenolic content (339.9 mg/100mL), total flavonoids (5.15 mg/100mL), antioxidant (75.17

In the process of juice preparation, a significant portion of bioactive constituents remains unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme-assisted microwave extraction methodology was optimized for Sohiong. The optimized condition showed high total polyphenolic content (TPC) of 118.5 mg GAE/ g, total anthocyanin content (TAC) to 2133.5 mg/L, and DPPH antioxidant activity to 72.5%. The optimized protocol yielded a substantial increase in juice output (55.6%) under specific parameters (394.8W microwave power, 0.04% enzyme concentration, 63.07 min enzyme incubation, 253.4 s microwave treatment). The Freeze Dried Sohiong Premix produced thereafter retained these phytochemicals over six months, evidenced by UPLC analysis while demonstrating superior hydrosolubility (95.1 s) and minimal water activity (0.32), indicative of enhanced microbial stability. This research highlights Enzyme-assisted microwave extraction's efficacy in the food industry for augmenting the nutritional and bioactive profile of juice products, positioning Freeze Dried Sohiong Premix as a nutritionally superior alternative to traditional juice offerings.

The study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 +/- 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 +/- 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The proteinphenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.

Fruit and vegetable harvest management must be done well in order to maximize quality, reduce post-harvest losses, and increase shelf life. The reasons of post-harvest losses, different post-harvest technologies, and treatments meant to reduce losses and maintain the quality of harvested product. Physiological changes, mechanical damage, incorrect handling and transportation, unfavorable weather conditions, and pest infestations are some of the causes of post-harvest losses. Many post-harvest technologies and treatments have been developed to address these issues. These include the use of technologies to delay senescence and decay, controlled atmosphere storage to control oxygen and carbon dioxide levels, and pre-cooling techniques to lower temperature and slow down physiological processes. Post-harvest procedures including washing, sorting, grading, and waxing also aid in lowering microbial contamination and extending shelf life. Additionally, environmentally friendly ways to maintain freshness while minimizing the impact on the environment are provided by sustainable packaging. Real-time monitoring of the supply chain for environmental conditions and produce quality makes it possible to take prompt action to reduce losses and improve storage conditions.

This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatummediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28 +0.23 % in the control to 29.83+0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148 +0.34 nm to 126+0.37 nm) and more negative zeta potentials (-24.5+0.12 mV to -25.79+0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.

The food industry is experiencing a rising demand for nutritious and healthy foods that also offer nutraceutical benefits due to health consciousness among consumers. The future food industry will require advanced processing technologies that can effectively preserve and enhance the nutritional value of foods while also ensuring their safety and sustainability. One critical aspect of this challenge is to ensure that bioactive compounds are preserved during processing and made more bioaccessible during digestion. Bioactive compounds, with their therapeutic potential to alleviate metabolic diseases, need to be released from their matrix and integrated into micelles to be absorbed by the human body. Among several other nonthermal techniques, ultrasound is a simple technique that operates on the principle of cavitation and has shown promise in promoting the release of bioactive compounds by disrupting the cell walls of the food matrix. The disrupting phenomena of ultrasound can potentially make bioactive compounds encapsulated within the cells more accessible to digestive enzymes, improving their release and absorption in the gastrointestinal tract. This review provides an overview of the effects of ultrasound processing on various food matrices and the subsequent impacts on the bioaccessibility of bioactive compounds. Nonetheless, optimizing processing parameters necessitates meticulously evaluating the food matrix composition and the specific constituents. State-of-the-art technology holds immense promise in facilitating the production of food products enriched with bioactive compounds and enhanced bioaccessibility. However, comprehensive evaluation of the food matrix and the specific components is imperative to optimize processing conditions effectively. Furthermore, rapid advancements in ultrasound technology are anticipated to enhance its efficacy and scalability, rendering it an attractive option for large-scale food processing applications.

Pomegranate (punica garanatum) peels' ellagitannins exhibit remarkable health-beneficial properties. In the current work, lysine-modified, zein-based, pomegranate peels' purified ellagitannin nanoconjugates were fabricated. The dynamic light scattering and field emission scanning electron microscopy findings demonstrated that pH (3, 5, 7, 9, and 11) has a significant effect on particle size, zeta potential, and shape of the nanoconjugates. It was found that a near-neutral pH (6.8-7) was ideal for fabricating the conjugated nanoparticles with reduced particle sizes (174.33 nm), homogeneous size distribution (0.1), and a good net charge (-25.53 mv). In these conditions, it demonstrated good particle production (83.83%) and binding effectiveness (83.23%) of total hydrolysable tannins. Transmission electron microscopy showed evenly dispersed spherical particles. Fourier transform infrared spectroscopy revealed conjugations between pure ellagitannins, and protein nanoparticles involving hydrogen bonding, hydrophobic interaction, and electrostatic contact. The synthesized nanoconjugates exhibited strong antioxidant scavenging capacity. Thermal stability, antibacterial activity, in vitro gastrointestinal bioaccessibility, and antiproliferative activity (liver cancer cells) were all improved by conjugation. The cytotoxic study of Lysine modified zein purified ellagitannin nanoconjugates showed no deleterious impact on normal Vero cell lines. Overall, our work shows that adding pure ellagitannin from pomegranate peels to protein nanoparticles is a cost-effective way to meet customer demand for safer, newer, healthier foods with better quality and uses.

SummaryIn recent years, the risk of catastrophic conditions has increased with the changed environmental conditions. Herbal teas are an ideal way to provide phytocompounds having specific health benefits to the consumers. In this study, herbal tea infusion was prepared with the pre‐standardised dried kinnow peel, herbs and spices. Extraction of the polyphenols mainly depends on the bag loading and steeping conditions. Therefore, the aim of the present study was to optimise the dipping conditions for the maximum extraction of phytocompounds. The effect of three process variables conditions, that is, tea bag loading (1–3 g), dipping temperature (75–95 °C) and dips per minute (5–20) was evaluated. Among the three variables, tea bag loading and the number of dips per minute significantly (P ≤ 0.05) affect all the quality attributes. These results were also confirmed during cluster analysis. Hence, it was concluded that optimised conditions result in maximum delivery of bioactive compounds under adverse conditions.

In recent years, globalization has stimulated the growth of the food processing industry to meet the daily demand for a variety of food products. In this context, there has been a renewed interest in medicinal plants. Among these Hypericum perforatum L., a member of the genus Hypericum has been used since ancient times for its health benefits. The flower of this species is an abundant source of bioactive compounds especially naphthodyantrons, acylfloroglucinols, xanthones, phenols, flavonoids and essential oil. In vitro and in vivo studies have shown that the plant extracts can be used in the nutraceutical and/or pharmaceutical sector. In fact, antidepressant, antioxidant, antidiabetic, antihyperlipidemic, healing, hepatoprotective, antiparkinson, renal protective, antiinflammatory and antimicrobial properties have been reported. Therefore, in this review, H. perforatum L. is presented as a potential food and pharmaceutical ingredient, highlighting its phytochemicals as health promoters.

Extraction of functional and bioactive compounds with high volumes, quality, and bioactivity to improve their delivery particularly in food applications has always been a priority in food chemistry. The continuous search for newer, more sophisticated extraction mediums with improved sustainability, extractability, stability, bioactivity, and safety has resulted in the development of deep eutectic solvent (DES) based on the eutectic behavior of various salts. DESs are the mixtures of hydrogen bond donor (HBD) and hydrogen bond acceptor (HBA) with complexing agents having safe biological backgrounds and a promising approach for current innovations in green extraction technologies. Research efforts focused on their utilization as economic extraction mediums with relatively higher environmental and health safety have been growing fast. Significant publication count on DES for various food and pharmaceutical applications to overcome the limitations of conventional solvents has been reported in the last decade. Although, limited work has been carried out on the extraction of bioactive compounds from various biological sources yet the persuasive recognition of these extraction systems has fascinated the consideration of the research community for their investigation. This review focuses primarily on addressing the distinctive qualities of DES especially as extraction medium along with the conventional and neoteric extraction techniques for a wide range of bioactive compounds. The review summarizes the-state-of-the-art application of DESs in the extraction of bioactive compounds their classification, preparation, activity, safety concerns, recent trends, and future perspectives for their potential utilization in the food industry. Novelty impact statement DES is new generation solvents and based on the material from which they are derived they can be the safest, cheapest, and most effective extraction systems. Extraction efficiency and recycling of both the bioactive compounds and the solvent are significantly improved by using DES. Overall, the extractability, safety, cytotoxicity and ecotoxicity of the novel DESs need extensive research trials and clinical documentation.

In this study, starch from a non-conventional source, that is, litchi is extracted and cross-linked (CL) with varying concentrations (1%, 3%, and 5%) of sodium trimetaphosphate (STMP). The starches are characterized for their physicochemical, pasting, rheological, and thermal properties. Bio-films are also prepared from these starches and analyzed for selected barrier and mechanical properties. The results indicate that an increase in cross linking agent concentration resulted in a significant decrease in amylose content, swelling power (SP), and solubility of starches. Peak viscosity (PV) and breakdown viscosity (BV) of CL starches are lower in comparison to native starch. Steady shear properties reveal that magnitudes of yield stress (sigma o) and consistency index (K) decrease upon increase in the concentration of cross linking reagent. CL starches exhibit significantly (p < 0.05) higher transition temperatures than native starch. Native starch film shows water solubility of 43.66% while for films from CL starches, the values ranged between 35.12 and 41.53%. Significant (p < 0.05) reduction in water vapor permeability (WVP) values of CL starch films (1.24-1.52 g m Pa-1 s(-1) m(-2)) is observed in comparison to native (2.32 g m Pa-1 s(-1) m(-2)) starch films. Cross linking significantly improves tensile strength (TS) of films, however, films elongation is lower (14.71-17.97%) than native starch film (19.88%).

The purpose of this article was to review the different preventive measures and treatments for varicose veins disease. Varicose veins are tortuous, enlarged veins that are usually found in the lower extremities damages blood vessels leading to its painful swelling cause's blood clots, affecting people over increasing prevalence with age and affects the proficiency, productivity, and life quality of a person. Prolonged standing and obesity are the major reason for varicose vein disease. The mechanisms, prevention, risk factors, complications, and treatment of varicose veins are explained in this review. Various types of treatments such as endovascular, surgical, and herbal treatments improve quality of life and reduce the secondary complications of varicose veins. Besides these methods of treatments, varicose vein disease can be prevented by doing regular yoga/exercise and consumption of several fruits and vegetables such as Grapes, blackberries, avocados, ginger, and rosemary. Typically, varicose veins can be a benign process with several problems that can influence the life quality of an individual that can lead to potentially life-threatening complications. However, there are numerous surgical, endovascular, and chemical treatments that improve quality of life and decrease secondary complications of varicose veins. Patients with varicose veins should take an antioxidant medicament from the flavonoid groups to reduce the arterial blood pressure value, risk of atherosclerosis development, prevent thrombotic incidents.Key teaching points Chronic venous disease is a pathological state of vein circulatory systems of the lower limbs Prolonged standing and obesity are the major reason for varicose vein disease Endovascular, surgical, and herbal treatments improve quality of life and reduce the secondary complications of varicose veins Venoactive drugs such as flavonoids, saponins, and others have a therapeutic effect on chronic venous disorders Phlebotropic drugs are semi-synthetic substances widely used in different states of chronic venous insufficiency Food rich in phytoconstituents are more effective in varicose veins.

Barley (Hordeum vulgare L.) is an important cereal crop and ranks fourth among the total cereals production but very little of this grain is used as human food. However, these days it is gaining popularity as “functional grain” because it contains higher amounts of bioactive compounds including β-glucan (4–11%) and phytochemicals. The health benefits of barley β-glucan and other bioactive compounds have been well documented. β-Glucan is the most unique polysaccharide of barley which is associated with numerous health benefits including reduction of cholesterol, manage post postprandial blood glucose levels and acts as an anti-cancerous agent. Since food grains including barley are consumed after processing and it may alter the solubility, molecular weight and extractability of β-glucan affecting the health benefits. Therefore, it is important to know the processing effects on β-glucan to confirm such health claims for barley. Most of the review papers published are focused on the health benefits of β-glucan. To the best of our knowledge, no comprehensive report is available on the effects of barley processing on β-glucan content, molecular weight and β-glucan extractability. The present article reviews the literature on processing effects on barley β-glucan.

Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 +/- 0.02 to 10.20 +/- 0.01%), beta-carotene (1336 +/- 1.84 to 7624 +/- 1.57 mu g/100 g), total phenolic content (111.2 +/- 0.08 to 176.3 +/- 0.84 mg GAE/100 g), dietary fiber (7.08 +/- 0.01 to 16.6 +/- 0.03%) and ash content (0.59 +/- 0.01 to 2.96 +/- 0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 +/- 0.28).

Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content. Flours obtained after premilling treatments were also utilized for noodle preparation and their sensory and quality parameters were also determined. Also, it was observed that yeast treatment and conditioning improved the noodle quality, whereas acid treatment deteriorates the noodle quality in comparison to tempering. The cultivar PBW-343 produced the best quality noodle among four wheat cultivars. In different milling treatments acid-treated flours of all cultivars showed lowest sensory and quality characteristics, while yeast treatment showed highest.

Honey is a natural product well known for its nutritive value and being usually used as natural sweetener. India is one of the major honey exporting countries in the world. The present research refers to an investigation of the physico chemical and rheological behavior of four freshly harvested unifloral honey samples collected from different plant sources viz Sunflower (H-1), Eucalyptus (H-2), Mustard (H-3) and Prosopis (H-4). Rheological studies were carried out by varying honey samples temperature from 10 to 50 degrees C. Three different models (Arrhenius, Ostwald-de Waele Power law and Newtonian-I) were investigated. A continuous fall in apparent viscosity (p<0.05) with the increase in temperature was observed for all honey varieties. Moreover no significant changes (p>0.05) in apparent viscosity of honey was observed with the variation in shear rate, indicating their Newtonian behavior. The moisture content present in different honey samples (H-1, H-2, H-3 and H-4 was 13.6 %, 17.2 %, 15.5 % and 16.1 % respectively) also had a significant effect (p <0.05) on the apparent viscosity of honey following changes in temperature (10-50 degrees C). The honey samples having higher moisture content exhibited greater decrease in their apparent viscosity. Power law was found to be the most suitable model (R-2 > 99%) in explaining the rheological behavior of honey following the variations in temperature when compared with Arrhenius and Newtonian-I respectively.

The consumer demand has changed from energy providing diet to the diet with balanced nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics, neutraceutical and functional foods belong to such diet category. Probiotics are selective viable micro-organisms administered in adequate amount to confer health benefits beyond inherent general nutrition. These microorganisms have various health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, stimulates calcium absorption, improves protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid and folic acid), and counteracts the effects of food-borne pathogens. For wider distribution and acceptability, probiotic must be low cost, convenient and viable during the processing, storage and consumption. Consumer health consideration from the perspective of cholesterol in probiotic dairy products for the developed countries and economic reasons for the developing countries has diverted research towards non-dairy based probiotics. This has led to development of rapidly emerging cereals, legumes, fruits and vegetables based non-dairy probiotics. These alternative sources are cheaper in cost, possess more phytochemicals and can reduce the risk of cholesterol problems in lactose intolerance people.

The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100%) and volume (40-80 mL) as independent variables under controlled temperature conditions was studied and it was concluded that treatment time of 8 min, amplitude of 60% and volume of 60 mL give optimal diastase activity and HMF content, i.e. 32.07 Schade units and 30.14 mg/kg, respectively. Further thermal profile analyses were done with initial heating temperatures of 65, 75, 85 and 95 ºC until temperature of honey reached up to 65 ºC followed by holding time of 25 min at 65 ºC, and the results were compared with thermal profile of honey treated with optimized power ultrasound. The quality characteristics like moisture, pH, diastase activity, HMF content, colour parameters and total colour difference were least affected by optimized power ultrasound treatment. Microbiological analysis also showed lower counts of aerobic mesophilic bacteria and in ultrasonically treated honey than in thermally processed honey samples complete destruction of coliforms, yeasts and moulds. Thus, it was concluded that power ultrasound under suggested operating conditions is an alternative nonthermal processing technique for honey.

An investigation was carried out to optimize the time, temperature and slice thickness for dehydration of tomato slices in vacuum oven so that the lycopene losses were minimized. The optimization was done using Box-Behnken method of design expert (R.S.M.), keeping other nutritional factors of tomato slices within range. Optimum conditions for vacuum drying were 2 hrs treatment time at at 80°C temperature and 7 mm slice thickness. The dehydrated product was found with 8.52 mg/100g lycopene which was close to the original value of lycopene found in raw tomatoes.