This study aimed to optimize foliar applications of KNO3 and CaCl2 to enhance the growth and antioxidant compounds of radish sango microgreens. For this, Response Surface Methodology (RSM) was employed to evaluate the effects of different concentrations of CaCl2 (4-18 mM) and KNO3 (2-8 mM) on growth parameters, antioxidant compounds (total phenolics, flavonoids, chlorophyll, carotenoids, anthocyanins), and antioxidant activities (DPPH and FRAP). At the optimized treatment (18 mM CaCl2 and 8 mM KNO3), fresh weight reached 6.10 g / 25 shoots, dry weight 0.298 g / 25 shoots, and leaf area 1.05 cm2, while total phenolic content, flavonoids, chlorophyll, carotenoids, and anthocyanins attained maximum predicted values of 339.98 mg GAE/ 100 g, 34.37 mg QUE / 100 g, 38.89 & micro;g / g, 9.76 & micro;g / g, 67.66 & micro;mol / 100 g, respectively. Antioxidant activities increased to 73.86% DPPH scavenging activity and 34.50 & micro;mol TE / g FRAP, resulting in an overall desirability score of 0.809. Principal component analysis (PCA) identified morphological traits and antioxidant properties as the main contributors to variation, with the first two principal components explaining 83.1% of the total variance, indicating a strong association among growth, biochemical composition, and antioxidant capacity under optimized foliar nutrition. These findings demonstrate the potential of targeted foliar sprays to optimize the nutritional and antioxidant quality of radish sango microgreens.

This study investigates the impact of soaking conditions, temperature (25 degrees C-45 degrees C), and time (8-24 h) on the physical and morphological properties of browntop millet (Brachiaria ramosa), with emphasis on the kinetics of polyphenol and antinutrient reduction. A comprehensive analysis assessed hydration properties across soaking durations, alongside the dynamics of total polyphenols and primary antinutritional factors (phytate and tannin) to elucidate degradation kinetics. Morphological changes were examined microscopically, revealing notable alterations in surface morphology and endosperm structure with increasing soaking time. Results demonstrate that soaking improves hydration parameters and induces time-dependent reductions in polyphenols and antinutritional factors, coupled with distinct changes in grain morphology. Degradation of polyphenols, flavonoids, and antinutritional compounds occurred at all temperatures, potentially affecting bioavailability and bioactivity. Within the first 8 h, polyphenol degradation reached 17%-25%, with more pronounced losses after 24 h. This trend is closely aligned with water absorption behavior. Flavonoid reduction was greater than polyphenols, with up to 97% loss at 45 degrees C after 24 h. Phytic acid declined between 3.60% +/- 0.09% and 22.53% +/- 0.25%, while tannins decreased from 0.61% +/- 0.004% to 16.65% +/- 0.037%, depending on time-temperature conditions. Activation energy values were 13.21, 9.54, 1.79, 8.98, and 42.54 kJ/mol for water uptake, polyphenols, flavonoids, phytic acid, and tannins, respectively. Optimal soaking for bioactive retention and antinutrient reduction was 25 degrees C-35 degrees C for 8-12 h, minimizing excessive loss of beneficial polyphenols and flavonoids while ensuring substantial antinutrient reduction. These findings provide valuable insights for optimizing browntop millet pre-processing to enhance nutritional quality and functional properties for food applications.

Browntop millet (Brachiaria ramosa (L.) Stapf.) bran was fractionated into five particle size classes ranging from coarsest, BSS30 (600 µm) to finest BSS100 (150 µm), and characterized for nutritional, techno-functional, and structural properties. Moving from coarse to fine fractions, moisture (12.66–10.16%), ash (6.96-4.10%), crude fat (10.66-7.73%), crude fiber (17.50-14.14%), and antinutritional factors (tannins and phytic acid) decreased significanyly, while crude protein (10.28–12.34%), and carbohydrates (41.94–51.53%) increase, reflecting a progressive shift from pericarp dominant to endosperm enriched composition. Functional properties, including oil holding capacity (12.03–14.51 g/g), emulsifying activity (41.46–54.00%), emulsifying stability (36.30–49.90%), foaming ability (18.53–26.60%), and foaming stability (14.16–20.83%) all increased significantly from BSS30 to BSS100, attributed to progressive cell wall disruption and protein surface exposure. Water-holding capacity peaked at BSS52 (12.23 g/g) and declined at BSS100 (9.10 g/g), likely due to over-grinding that disrupted the capillary network. Bulk (0.65–0.35 g/mL) and tapped densities (0.71–0.73 g/mL) decreased, while true density (1.21–1.58 g/mL) and porosity (46.00–77.47%) increased with decreasing particle size. Total phenolic content (0.644–0.85 mg GAE/g), total flavonoid content (1.18–2.05 mg QE/g), and DPPH radical scavenging activity (36.5–51.2%) increased progressively, with BSS100 showing maximum antioxidant potential due to the release of bound phenolics from the disrupted matrix. SEM also confirmed morphological transition across particle sizes. BSS52 is recommended for hydration-dependent applications, while BSS100 is optimal for emulsification, foaming, oil-holding, and antioxidant-rich formulations, thereby establishing sieve fractionation as an effective valorization strategy for browntop millet bran.

Food waste is a growing global concern due to the loss of essential nutrients and associated environmental impacts. Upcycling food waste into functional ingredients and nutraceuticals supports sustainability, wellness, and the circular bioeconomy. This review presents and compares conventional and green extraction technologies, including solvent extraction, enzymatic hydrolysis, microbial fermentation, ultrasound-assisted, microwave-assisted, and pulsed electric field techniques, for recovering bioactive compounds from food by-products. Green extraction approaches are emphasized for their ability to enhance yield and purity while reducing chemical use, energy consumption, and environmental burden. The review also explores the role of biotechnological innovations and artificial intelligence in optimizing extraction processes, improving scalability, and ensuring economic feasibility. Furthermore, it addresses current challenges, including regulatory barriers, consumer acceptance, and technological limitations, that hinder large-scale implementation. This work underscores the valorization of food by-products into wellness-oriented formulations and highlights the potential of sustainable extraction technologies to transform food waste into high-value resources, contributing to global goals on sustainable production, health promotion, and environmental conservation.

BACKGROUND: Browntop millet (Urochloa ramosa syn. Brachiaria ramosa) is a nutrient-rich minor millet known for its resilience to harsh environments and potential as a functional food ingredient. Germination is a bioprocess that can enhance its nutritional value by increasing bioactive compounds and reducing antinutritional factors. The present study investigated the effects of germination conditions on the accumulation of bioactive compounds and the reduction of phytic acid and tannins in browntop millet grains. RESULTS: A Box–Behnken design was employed with three independent variables—soaking time (8–16 h), germination temperature (25–45 °C), and germination time (24–72 h). Response surface methodology (RSM) and a genetic algorithm (GA) were applied to model and optimize responses, including total phenolic content, total flavonoid content, antioxidant activity, ascorbic acid, γ-aminobutyric acid (GABA), and antinutritional factors. Statistical analysis indicated that the RSM empirical model predicted experimental results with high accuracy. Optimization based on the desirability function identified 12 h soaking, 33 °C germination temperature, and 48 h germination time as optimal conditions. Under these conditions, the maximum levels obtained were: total phenolic content 16.30 mg GAE/100 g, total flavonoid content 2.63 mg QUE/100 g, antioxidant activity 81.33%, ascorbic acid 4.00 mg/100 g, GABA 16.38 mg/100 g, phytic acid 0.32 mol/kg, and tannins 0.19 mg/100 g. CONCLUSIONS: Germination under optimized conditions significantly enhanced the nutritional and functional quality of browntop millet by increasing antioxidant and bioactive components while reducing antinutritional factors. The Box–Behnken design combined with RSM provided more accurate and efficient optimization compared to the genetic algorithm, demonstrating its suitability for modelling germination-based biofortification in functional grains.

This study investigates the effect of particle size distribution (600-75 & micro;m) on the physical, functional, antioxidant, thermal, and morphological properties of radish sango microgreen powder, a plant material that has received limited attention compared to other commonly studied plant-based powders. Particle size significantly (P < 0.05) influenced powder characteristics. Finer particles (75 & micro;m) showed higher antioxidant potential, with 44.27 % DPPH inhibition and 180.44 mg GAE/100 g phenolics, attributed to enhanced surface area and extractability. Functional attributes such as water absorption capacity, swelling index, and angle of repose varied with size, while larger particles (600-425 mu m) exhibited superior bulk and tapped densities. Flowability parameters, including Carr's index (19.65-24.47 %) and Hausner ratio (1.25-1.33), indicated intermediate flow behavior. Thermal profiling revealed size-dependent decomposition patterns. SEM analysis displayed compact, smooth structures in finer particles and irregular textures in coarser ones, while FTIR spectra confirmed the retention of key bioactive functional groups. These findings underscore the importance of particle size optimization for enhancing the functional and nutritional applicability of radish sango microgreen powder in functional food formulations.

Elicitors, which may be biotic or abiotic, contribute significantly in influencing the biosynthesis of secondary metabolites during sprouting. These elicitors induce stress responses in sprouting seeds, activating metabolic pathways that lead to the accumulation of bioactive compounds. Secondary metabolites, a broad array of compounds produced by plants, are important for plant defense and have attracted attention for their considerable health benefits in humans. These metabolites offer antioxidant, anticancer, anti-inflammatory, and cardioprotective properties. Consuming sprouts enriched with secondary metabolites provides various health benefits, such as preventing and managing chronic conditions like hypertension, diabetes, and cancer. This review emphasizes the significance of secondary metabolites, explores the types and functions of elicitors in enhancing their production during sprouting, and discusses the health benefits of these enriched sprouts. Gaining insight into these processes can help refine food processing methods and promote the creation of functional foods aimed at improving public health outcomes.

This study examined the moisture sorption isotherms, storage stability, and techno functional properties of baby corn powder at 30°, 40° and 50 °C. The sorption isotherms displayed a Type II pattern with distinct bending points, revealing temperature-dependent moisture retention. At a water activity of 0.21, the equilibrium moisture content (EMC) decreased from 23.25 % at 30 °C to 15.41 % at 40 °C and 9.80 % at 50 °C. The GAB model best fit the isotherms at 30 °C and 40 °C, whereas the Oswin model performed better at 50 °C. Storage analysis highlighted aluminum (AL) packaging as the most effective at minimizing moisture absorption and color changes, while LDPE packaging presented the highest moisture content over time. All packaging types demonstrated an increase in moisture content under accelerated storage conditions, but microbial safety remained intact, with total plate count (TPC) values within safe limits. AL packaging was most effective at limiting microbial growth, especially at 50 °C with 80–90 % relative humidity. In terms of physical properties, the bulk density increased due to moisture uptake, whereas the true density decreased over time. Technological properties, including foaming capacity and emulsifying stability, are better preserved in AL packaging, with LDPE and PP experiencing greater degradation. These findings highlight the critical role of optimized storage environments and packaging materials in preserving the quality and functionality of baby corn powder.

This study examines the effects of postharvest techniques, including washing treatments, packaging materials, and storage temperatures, on the quality, antioxidant properties, microbial load, and shelf life of radish sango microgreens stored at 5 degrees C and 25 degrees C. The washing treatments comprised citric acid, sodium hypochlorite, ethanol, calcium chloride, acetic acid, and distilled water, with unwashed samples serving as a control. Various packaging materials, including low-density polyethylene (LDPE), high-density polyethylene (HDPE), metalized polyester (MP), and polystyrene trays (PT), were assessed. Key quality parameters such as antioxidant activity (DPPH and FRAP), ascorbic acid, glucosinolate, anthocyanin, total phenols, flavonoids, pigments, and microbial load were analyzed. Microgreens stored at 5 degrees C in MP packaging combined with calcium chloride, citric acid, or sodium hypochlorite exhibited reduced microbial proliferation and retained higher antioxidant levels. Conversely, storage at 25 degrees C accelerated quality deterioration and increased microbial contamination, especially in PT packaging. Principal component analysis (PCA) indicated strong associations between antioxidant activity, bioactive compounds, and 5 degrees C storage. The findings suggest optimal postharvest approaches to enhance the shelf life and commercial viability of microgreens.

Abstract Yearly, more than 33% of the food produced for human use is lost or discarded. This statement serves as a critical signal regarding the exhaustion of natural resources utilized in the food supply chain (FSC), which could potentially have adverse consequences on food security. Food wastage predominantly occurs at the consumer level, namely in the retail and food service industries. It is more prevalent in affluent nations compared to food loss, which occurs between manufacturing and distribution and is more common in low-income countries. Hence, the prevention of food loss and waste (FLW) can contribute to a more equitable equilibrium between food supply and demand. This is of utmost importance in enhancing food security, mitigating environmental consequences, and yielding financial advantages for the many stakeholders engaged in the FSC. This article provides a comprehensive analysis of case studies, legislative examples from different countries, and initiatives undertaken by non-profit organizations and industry actors in the food chain to efficiently prevent and/or decrease FLW. Furthermore, it enumerates the current limitations and prospective avenues for further investigation. To optimize the allocation of resources, it is essential to analyze and combine information, while also being cognizant of the specific locations in the food chain, categories of food, and countries experiencing the greatest losses.

Hydrocolloids play a crucial role in enhancing the quality of fruit-based products, aligning with global demands for healthier and more sustainable food options. This review highlights the latest advancements in the application of plant-based, algae-based, animal-based, microorganism-based, and chemically modified hydrocolloids in fruit purees, fruit leathers, fruit juices, and fruit fillings. This work highlights the importance of hydrocolloids in enhancing the textural stability, thermal properties, and nutritional retention of fruit-based products, while maintaining their desirable sensory attributes. The central aim of this review is to evaluate comprehensively the techno-functional properties of hydrocolloids, including thickening, gelling, encapsulating, thermal stabilizing, syneresis inhibiting, and colloidal stability. Additionally, the interactions between hydrocolloids and fruit ingredients, particularly sugars, are analyzed to provide insights into their bonding mechanisms and their influence on product quality. This review consolidates recent findings to provide guidance for researchers and industry professionals on utilizing hydrocolloids to improve the quality, stability, and consumer acceptability of fruit-based products, offering benefits to both manufacturers and consumers.

This study examined the effects of convective drying parameters, including temperature (40, 50, and 60 °C) and tray loading density (0.057 and 0.113 g/cm2), on the bioactive compounds, antioxidant properties, and structural characteristics of radish sango microgreens powder. Drying at 50 °C with 0.057 g/cm2 preserved the highest anthocyanins (43.23 μmol/100 g), phenolics (189.45 mg GAE/100 g), and antioxidant activities (DPPH 43.13 %, and FRAP 10.80 μmol TE/g), while drying at 50 °C with 0.113 g/cm2 preserved the highest flavonoids (5.86 mg QUE/100 g) and ascorbic acid (239.18 mg/100 g) of radish sango microgreens. Degradation kinetics followed a first-order model, with thermal sensitivity varying among compounds. FTIR analysis revealed functional groups linked to bioactive compounds, while SEM showed flake-like particles enhancing solvent interaction. These findings highlight the significance of controlled drying in retaining functional and structural qualities, supporting the potential of radish sango microgreens in functional food and pharmaceuticals applications.

Increased consumer interest in clean-label and naturally preserved foods has encouraged a high interest in postbiotics as safe functional alternatives to conventional synthetic preservatives. In this review, the health-promoting capabilities and preservative efficacy of postbiotics such as organic acids, short-chain fatty acids, bacteriocins, and exopolysaccharides are discussed. Stressing their functions in augmenting gut wellness, regulating immunity, and displaying antioxidant and antimicrobial action, this study expounds on postbiotic mechanisms for supporting food preservation. Their use across food industries, ranging from dairy and meat to drinks and bakery items, is examined, and their effectiveness is explained in terms of enhancing shelf life, food safety, sensory traits, and nutrient content. This review also touches on consumer demand patterns, safety issues, and future directions for integrating postbiotics into sustainable and functional food systems.

ABSTRACT Extreme exploitation of petroleum fuels has raised concerns around global warming due to increased greenhouse gas emissions, which by the year 2040 are expected to rise by around 43 billion metric tons. Biofuels have gained popularity in recent years because of their renewable and environmentally friendly prospects. Second‐generation biodiesel is generated from nonedible raw materials such as food waste, and is suggested to have lesser negative impacts on the environment and does not threaten food security. Edible fruit waste (7.65 kg/person) and edible vegetable waste (16 kg/person) is suggested to have highest contribution in the 38% of the global food waste. Annually, this corresponds to 15.78 m2 of cropland usage, 1.358 kg CO2 equivalent, 232.87 g of nitrogen usage, 3810.6 L of freshwater usage, and 38.544 g of phosphorus usage per person for agricultural production. FVW includes peels, seeds, crops, leaves, straw, stems, roots, or tubers. This waste can be utilized as feedstock for biofuel instead of burning, dumping, or landfilling, which leads to economic, environmental, and health issues such as water‐borne diseases, respiratory diseases, and lung diseases. Converting lignocellulosic mass into green energy including biogas, bioethanol, and biohydrogen can help in agricultural waste management while also contributing to carbon‐neutral model. Past studies have shown the potential of using fruit and vegetable waste in energy generation, jet fuels, and general diesel engines. This review focuses on the latest advances in biofuel production technology, with an emphasis on new pretreatments, production technologies, and recent works to improve biofuel production from lignocellulosic biomass.

Ashwagandha (Withania somnifera(L.) Dunal) is an Ayurvedic medicinal herb that has been known for its therapeutic properties for millennia. Ashwagandha contains several bioactive compounds, including withanolides, alkaloids, and saponins. They make ashwagandha a potent adaptogen and a versatile herb that can maintain optimal health and overall well-being. Ashwagandha reduces stress and anxiety, as well as boosts the immune system. Its anti-inflammatory properties treat arthritis, asthma, diabetes, and inflammatory bowel disease. Ashwagandha produces an immunomodulatory effect on natural killer cells, lymphocytes, and leukemia cells. It enhances the activity of natural killer cells, increases lymphocyte function, and induces apoptosis in leukemia cells. However, its mechanism of action still remains understudied. Ashwagandha has an impact on COVID-19: phytochemical withanone blocks or weakens the interaction between S-protein and Angiotensin-converting enzyme 2. Withanoside V and somniferine inhibit viral transcription and replication caused by SARSCoV-2 Mpro. This review explores the potential utilization of ashwagandha in the food industry, i.e., its safety and toxicity, as well as the mechanism behind its immunomodulatory effect.

BACKGROUND:Taraxacum officinale, commonly referred to as dandelion, is a selfgrowing plant/ weed in various parts of India and the rest of the world (particularly the northern hemisphere). The plant's chemical composition, including sesquiterpene lactones, saponins, flavonoids, phenols, and many other compounds, contributes positively to the human body, promoting overall health. AIM:This review aims to shed light on the therapeutic potential of dandelion by summarizing its nutritional benefits, phytochemical constituents, and effectiveness in addressing health conditions like diabetes, inflammation, and cancer. It also provides insights into the applications of this plant beyond the food industry to gain researchers' attention to unravel the unexplored aspects of this therapeutic plant. It will further help in laying specific considerations, which are required to be taken into account before the development of functional foods incorporated with dandelion. Scope and approach: Being rich in essential vitamins, minerals, and other phytoconstituents, dandelion is a natural remedy for various ailments. Whether consumed raw or cooked, the plant's inclusion in the diet poses potential therapeutic effects on conditions such as diabetes, inflammation, liver disease, and tumors. It also aids in immune system modulation and fights infections by targeting microbes at their root. Researchers have developed various value-added food products by incorporating different parts of dandelion. CONCLUSION:This review highlights the therapeutic potential of dandelion, emphasizing its effectiveness against various health conditions. Insights into dosage, toxicity, and diverse applications further underscore its role as a versatile and promising natural remedy.

Corn silk (CS), the long, silky fibers surrounding corn kernels, is recognized for its diuretic, anti-inflammatory, and antioxidant properties, and is beneficial for managing conditions such as cystitis, gout, and obesity. This study aimed to evaluate the functional properties and shelf-life of a CS-incorporated carrot-banana smoothie. CS was analyzed for its proximate composition, antioxidant activity, and techno-functional properties, revealing low moisture (3.43±0.27 %), high ash (4.67±0.12 %), and protein (9.82±0.1 %) contents. It presented a high total phenolic content (TPC) (115.37±0.19 mg GAE/100g ), total flavonoid content (92.69±0.23 mg QE/100g ), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) activity (49.67±0.68 %), alongside significant ascorbic acid levels (123.12±0.66 mg/100g ). Using a Design expert (d-optimal design, 17 smoothie formulations were tested, with the optimized solution containing 6.84 g corn silk powder, 28.15 g carrot, and 35 g banana. This formulation achieved desirable properties, including total soluble solids (17.36±0.05 °Brix), pH (4.00±0.08), DPPH (47.89±0.16 %), and TPC (52.26±0.21 mg GAE/100g ), and was well-received in sensory evaluations. Shelf-life analysis over 12 days revealed significant decreases in pH, total soluble solids, DPPH, and TPC, with increases in yeast and mold counts, while Escherichia coli was undetected. The smoothie was deemed nutritious and safe for consumption for up to six days.

Khaman is a widely enjoyed traditional protein enriched snack known for its short shelf life, primarily due to its high moisture content. To convert traditional khaman into a ready-to-reconstitute product, moisture was removed by drying it in thin layers at temperatures ranging from 60 to 75 °C, with air flow rates between 4.5 and 18 m3/h. The physical characteristics of the reconstituted tray-dried samples showed variations in thickness (3.48–3.68 cm), density (0.189–0.230 g/cm3), color parameters (L*: 18.08–23.51; a*: 0.94–1.59; b*: 38.34–43.93), and hardness (2.53–3.07 kgf) with respect to 3.6 cm, 0.234 g/cm3, 24.85, 0.72, 37.72 respectively of the fresh khaman. In terms of chemical properties, the pH ranged from 5.85 to 7.23, total soluble solids (TSS) from 3.07 to 4.13°Brix, total sugar content from 9.74 to 11.37

Pomegranate (Punica granatum L.) leaves (PL), conventionally produced as agricultural waste, are gaining popularity nowadays for their rich composition of bioactive compounds, including ellagic acid, gallic acid, punicalagin, and punicalin with wide therapeutic potential, such as antioxidant, anti-inflammatory, antimicrobial, antidiabetic, and anticancer activities. The review aims to explore the extraction techniques of bioactive compounds via green extraction techniques, including ultrasound-assisted extraction, microwave-assisted extraction, and enzyme extraction, and conventional extraction methods, including maceration and Soxhlet extraction. Past studies have confirmed the potential efficacy of pomegranate leaf extracts in an integrated product line that includes dietary supplements, therapeutic agents, skincare products, and natural food preservatives for sustainable approaches in the utilization of agricultural waste. Therefore, it will discuss the utilisation in different industries, such as in the nutraceutical, pharmaceutical, and food industries, for the possible formulations of functional foods, cosmetics, and natural food preservatives. This paper highlights the potential of PL as versatile resources for maintaining health and promoting sustainable practices in both the agricultural and food industries.