Nilesh Prakash Nirmal

Shrimp shell–derived chitosan and protein hydrolysate–epigallocatechin gallate conjugates (SEC) were used to fabricate hybrid particles (C-SEC) at mass ratios of 1:1, 1:5, and 1:10 using an alkali precipitation method. SEC incorporation significantly enhanced the antioxidant capacity of chitosan particles (p < 0.05). Among the formulations, C-SEC prepared at a ratio of 1:5 (C–SEC–1:5) exhibited the highest antioxidant activities, including DPPH (14.55 mM TE/g) or ABTS (9.80 mM TE/g), or hydroxyl (70.29%) radical scavenging activities, ferric reducing antioxidant power (10.59 mM TE/g), and metal chelating activity (6.37 mM EE/g). The particle size was markedly reduced from 738 nm for chitosan particles (CP) to 112 nm following incorporation of SEC, indicating the formation of finely dispersed hybrid particles. ¹H NMR analysis confirmed successful molecular integration of SEC into the chitosan matrix through non-covalent interactions. Thermal analyses revealed altered degradation and transition behavior of the hybrid particles. TGA showed that the principal degradation stages shifted to higher temperatures, whereas DSC showed an increase in transition enthalpy from 370.74 to 2449.60 J/g. SEM and TEM images revealed that the C–SEC–1:5 formed porous, interconnected particle networks with rough surfaces. The selected hybrid particles also showed superior inhibition of Cu²⁺–induced lecithin liposome oxidation and β-carotene bleaching compared with CP, demonstrating concentration-dependent protection against lipid oxidation. Overall, these findings indicate the potential of C–SEC–1:5 as an antioxidant-based functional ingredient and bioactive delivery vehicle in food and nutraceutical formulations.

Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved metabolic functionality. Physical, enzymatic, and combined modification strategies have been reported to enhance SDS, but outcomes are often inconsistent, with the same treatment increasing SDS under some conditions while favoring rapidly digestible or resistant fractions under others. The structural basis of this variability, and how conditions can be adjusted to reliably favor SDS formation, remains insufficiently synthesized. This review compiles studies reporting quantified SDS increases relative to unmodified controls following physical, enzymatic, and combined strategies, linking these changes to structural and functional transformations, and addressing conditions under which SDS declines. SDS formation is positioned as crystallization arrested at nucleation, distinct from the chain maturation yielding resistant starch, with chain length, branching density, and granule or matrix architecture governing the balance among SDS, resistant, and rapidly digestible fractions. These insights, together with strategies for recovering SDS when treatments underperform, aim to inform rational design of starch‐based foods with tailored digestibility for glycemic management and to help close the gap between laboratory‐scale research and commercial translation.

Crustacean processing industries, particularly those that process shrimp, crab, and lobster, generate substantial quantities of biological waste, consisting primarily of shells, heads, and exoskeletons. These by-products contribute significantly to environmental pollution due to their high organic load, slow degradability, and improper disposal practices. Nevertheless, they represent valuable reservoirs of bioactive compounds such as chitin, proteins, polyunsaturated fatty acids, carotenoids, and minerals, as well as biologically active enzymes and enzyme inhibitors, which possess immense potential in food, pharmaceutical/cosmetic, biomedical and environmental sectors. Unlike previous studies that primarily focus on individual components or specific extraction techniques, this review comparatively evaluates both conventional extraction techniques (acid–alkali treatment and solvent extraction) and emerging green approaches (supercritical fluid extraction, enzymatic hydrolysis, pulsed electric fields, ultrasound-assisted extraction, cold plasma, microwave-assisted extraction and high-pressure processing), highlighting their efficiencies, sustainability, and influence on compound quality. The review study further explores the diverse applications of the recovered constituents in food preservation, nutraceutical development, biodegradable packaging, and functional ingredient formulation. Moreover, current challenges concerning process optimization, industrial scalability, economic feasibility, and environmental impact are critically evaluated.

Due to their technological and functional properties, lactic acid bacteria (LAB) contribute to improving the nutritional value and extending the shelf life of food products. However, the heterogeneity, biodiversity, and complex metabolic pathways of LAB species have required significant scientific efforts to isolate, characterize, and optimize their applications in food technology. Furthermore, variations in prevalence and composition across regions and countries pose additional challenges, driven by the intrinsic capacity of these bacteria to evolve into mutant strains in response to environmental conditions. Within this intricate framework, this study provides an in‐depth overview of LAB prevalence and biodiversity in Maghrebian countries, highlighting recent findings on their metabolic pathways. In addition, the molecular and physiological features of newly isolated LAB species originating from the Maghreb are assessed. This review is of particular significance as it provides an updated and region‐focused synthesis of recent biotechnological advances in LAB in Maghrebian countries. It highlights their broader implications for sustainable food systems, functional food innovation, and the valorization of local microbial resources.