Waste valorization of apple seeds for protein extraction is a sustainable approach to the management of apple seed waste in the apple processing industry. The purpose of the research is to study the modification of apple seed protein isolates under different doses of irradiation on functional, structural, thermal, and morphological characteristics. Different irradiation doses of 8, 15, 20 25, and 50 kGy showed significant variations in protein content (88.70%-86.45%), total phenolic content (774.13-285.42 mg GAE/100g), and color profile of the apple seed protein. Irradiation altered the apple seed protein isolates' functional properties with increased foaming properties and emulsifying properties and decreased water and oil absorption properties. Irradiation induces denaturation and cross-linking in the apple seed protein structures, which increase surface hydrophobicity (708.66-1740.66), decreased zeta potential (-18.60 to-39.39 mV), and alteration in protein secondary structures with decreased alpha-helix (11.52-10.43 %), beta-sheet content (60.82-60.13%), and random coils (16.82-16.19%), and increased beta turns (10.79-13.22 %). DSC and TGA analysis revealed improved thermal properties using irradiation doses of 8-20 kGy whereas reduction for 25-50 kGy in irradiated apple seed proteins. Scanning electronic microscopy showed pores and aggregated structures of irradiated apple seed protein isolates. The study revealed the potential of irradiation as one of the non-thermal techniques for modifying apple seed protein isolates for protein valorization in various food applications.

The modern industrial application of lemon is significantly associated with their juicy materials obtained from the pulpy region, leaving behind a remarkable mass of by-products which are often discarded as waste. Several studies have shown that materials obtained from all handling and processing operations have substantial biological benefits based on their concomitant phytochemistry. In addition, these materials have been found suitable as raw substrates for the syntheses and manufacturing of various food-based additives. This research succinctly delineates these concepts and offers a comprehensive framework of its etymology, rich history, and overall pomology. More importantly, recently studied underlying biochemical mechanisms for the actions of lemon and its by-products for metabolic disorders such as diabetes, cancer and hypertension are technically delineated. These materials have been appraised as natural sources for nutraceuticals studied to be potential alternatives to typical synthetic pharmaceutics.

In the realm of food security, there is growing recognition of lignocellulosic biomass as a valuable resource for meeting various food production needs. To advance the design of efficient processes for converting biomass into food-related value-added products, it is vital to gain a deep understanding of its distinctive properties. This research study was conducted for extensive physico-chemical analysis of non-edible and waste lignocellulosic biomass sources, all with the overarching objective of enhancing their utilization as potential feedstock in biolipid production. The present study revealed that both apricot kernel shell (AKS) and almond green husk (AGH) have high polysaccharides and low lignin content. FTIR spectra showed the existence of functional groups attributed to cellulose, hemicellulose, and lignin. The weight loss of 51.32

Aims: This work aimed to develop a functional powder from kinnow peel extract, which could be proposed as a novel ingredient in the formulation of functional foods. Methods: The extract was spray-dried using different proportions (0, 15, 30 and 45 %) of encapsulating agents (maltodextrin and whey protein concentrate (WPC) at two different inlet air temperatures of 145 and 155 °C). The developed powder was examined for process yield, microencapsulation efficiency, colour, moisture content, water activity, hygroscopicity, solubility and antioxidant properties. Results: The study showed the excellent potential of WPC as a drying aid in the production of quality powder in terms of better yield (77.76-82.87%), higher microencapsulation efficiency (69.07-80.36 %), better phenolic content (18.04-13.37 mg/g GAE) and higher antioxidant activity (63.80-74.20 %), as compared to maltodextein. Polyphenol retention was also investigated under controlled conditions, and results demonstrated an excellent stability of polyphenols at higher concentrations of encapsulating agent. Microencapsulated powder in breadsticks significantly affected the proximate composition and viscoelastic properties. Conclusion: This study can be recommended for the conversion of plant extracts into encapsulated powders with reduced volume and better physical and rehydration properties to fortify different cereal products, thus producing new and functional

Summary Amla pomace (APO) is a valuable by‐product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical and techno‐functional properties is essential. The present study aimed to investigate the potential of APO as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81/100 g and 28.00/100 g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well‐defined cellular structure. Reconstituted suspensions of AP and APO exhibited non‐Newtonian pseudoplastic behaviour with more elastic behaviour than viscous behaviour and weak gel‐forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods.

Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.

Background: Population expansion, global warming, and food scarcity have all increased the demand for alternative lipid sources to ensure food and energy security. Furthermore, over the last few decades, industrialization has posed a significant environmental risk to the world through its waste. Utilization of agri-food waste and byproducts as a substrate by oleaginous microorganisms for production of microbial lipids could be a phenomenal approach. Scope and approach: Oleaginous microorganisms have numerous advantages, including a shorter life span, rapid growth rate, ease of cultivation, ability to use a variety of substrates, and adaptability to metabolic/genetic changes. Exploiting oleaginous microorganisms for the production of microbial lipids can be viewed as an alternative sustainable food source as well as a versatile raw material for the production of food additives, surfactants, and tailored triacylglycerol's. Key Findings and Conclusion: Microbial oil production processes that mimic plant, animal, and marine lipids are non-toxic, sustainable, and adaptable, as well as energy efficient. Recent research on oleaginous microorganisms, as well as recent interventions in waste management, have resulted in microbial oils being the next and most viable product for a variety of end-user applications and an efficient way of waste management.

Germination significantly increased the nutrient composition, total phenolic content, and antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein and starch digestibilities were significantly improved in germinated chickpea flour. Germinated chickpea flour formed gels that had a shear modulus about 60% that of the non-germinated ones. X-ray diffraction analysis indicated that both A and B type polymorphs were present in the chickpea flour cultivars. Germination significantly reduced the relative crystallinity of the chickpea flour cultivars, from around 33 to 27% for GNG 469 and around 30 to 25% for GNG 1581. Protein secondary structures showed increase in β-sheets and random coils content in chickpea cultivars during germination. Phenolic acid profiling showed a decrease in the concentration of ellagic, p-coumaric, p-hydroxybenzoic, and caffeic acids but an increase in gallic, p-coumaric, and ferulic acids after germination.

The present study investigated the molecular changes induced by germination in cowpea cultivars by spectroscopic techniques. The ATR FT-IR, Intrinsic fluorescence, and UV spectroscopic techniques revealed that germination shows alteration in cowpea cultivars. The ATR-FTIR showed slight differences in band intensities corresponding to carbohydrates, lipids, and protein regions at 700 to 4000 cm-1 wavenumbers. Starch order structure understanding their functionality showed a reduction of short-range ordered structures in Black cowpea flour and long ordered starch fraction in White cowpea flour under germination. The study quantified the degree of ordered starch and their alteration in amorphous/crystallinity nature concerning germination and cowpea cultivars. The secondary structures revealed a reduction of β-sheets and α-helix content, representing decreased ordered protein structures and their shifting into random coils and turn structures. The germinated flours showed decreased fluorescence intensities with the shift from 347 to 348, reflecting the redshifts due to decreased concentrations of fluorescent compounds during germination in cowpea flour. UV spectrum revealed a similar spectrum with an increase in absorption of cowpea flour under germination. The electrophoresis showed variations in the intensities of high (25 to 225 kDa) and low (19 to 10 kDa) molecular weight proteins in germinated cowpea cultivars than the native one. Overall, this study demonstrated the potential of ATR-FTIR, fluorescence and UV-based spectroscopy as non-destructive techniques to assess the alteration of pulses at the molecular level and structural changes under the germination process.

The physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze-dried kinnow peel extract powder using maltodextrin as wall material were investigated. The total phenolic, flavonoid, and antioxidant content of fresh peel extract were 24.51 mg GAE/g, 9.12 mg Quercetin/g, and 81.53% scavenging activity, respectively. The maltodextrin prepared from broken rice starch competes well with those commercial types. The microencapsulated kinnow peel powders across feed solutions 10%, 15%, and 20% total soluble solids (TSS) significantly differed (p < .05)by yield, water absorption, water solubility, swelling capacity, bulk density, antioxidant activity, moisture, water activity, hygroscopicity, water solubility index, swelling capacity, and color. The low cohesiveness and good flowability were respectively demonstrated by Carr index (1.18) and Hausner ratio (15.21) values. The intestinal fluid released more polyphenolic components over the gastric medium. Overall, the maltodextrin as a wall material would effectuate a beneficial microencapsulation process. Practical application Maltodextrin is among the polysaccharides used as wall materials with desirable characteristics. Despite the previous studies that have evidenced the role of maltodextrin, relevant information about those specifically obtained from broken rice starch for use in the microencapsulation of citrus peel extract is scant. In this work, we demonstrated the maltodextrin specifically obtained from broken rice starch to be a promising wall material for the microencapsulated citrus peel extract powder.

Nutritional, techno-functional, and sensorial properties of soup sticks enriched with freeze-dried kinnow peel powder (FDKPP) were investigated. The increase in substitution level of FDKPP in wheat flour from 0 to 9% led to a significant increase in ash content, visco-elasticity, breaking strength, yellowness, and baking and storage stability and decline in the moisture, crude protein, crude fat, pasting parameters, physical parameters, L* (lightness), and a* (redness) values. Furthermore, FDKPP enriched soup sticks showed digestion time higher than control soup sticks and analysis of appearance and structure showed a decrease in pore size. Analysis of baking and storage stability revealed the enrichment of FDKPP with polyphenols. The sensory evaluation revealed that increasing the replacement level had a positive effect on the intensity of aroma and color, but had a negative effect on taste. Novelty impact statement The kinnow peels, which are typically discarded as waste, could be used to enrich wheat-based soup sticks. The study revealed that incorporating freeze-dried kinnow peels could develop improved soup sticks with promising effects on nutritional, technological, and sensory aspects. The efficient use of this citrus waste as a novel bioactive food ingredient can have a promising effect in addressing the concerns such as industrial waste management and food security.

As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.