Sunil Kumar Khatkar

Background: Edible films are emerging as a sustainable alternative to synthetic packaging, enhancing food preservation while minimizing environmental impact. Their functional properties depend on extrinsic factors like storage conditions, influencing quality and shelf life. Understanding drying kinetics is essential for optimizing production and ensuring consistency. Incorporating CMC with amaranth starch improves film transparency and structure, while optimizing drying parameters enhances quality. This study investigates the drying characteristics and storage behavior of CMC-reinforced amaranth starch films to support large-scale commercialization. Methods: Biodegradable edible films were developed using Amaranthus hypochondriacus Durga and CMC, forming transparent gel solutions. Filmogenic solutions with amaranth starch, CMC, and glycerol were prepared, cast, and dried. Drying trials at 45oC, 55oC, and 65oC identified 55oC for 13.5 hours as optimal for achieving desirable film quality and functionality. Result: Our investigation enabled us to analyze the functional properties of edible films under varying temperature and humidity conditions. The functional properties of the edible films were examined after 90 days of storage at 30oC and 50% RH and 45oC and 75% RH. The study of functional properties and SEM analysis can help to standardize the production process parameters for commercial manufacturing of biodegradable edible films in the future.

The current study was undertaken to investigate the use of tomato seed oil (TSO) and defatted tomato seed meal (DTSM) individually and in combination for muffin preparation in an effort to utilise the fruit waste generated during food processing and harness its nutritional potential. The incorporation of DTSM and TSO at 0–25% led to a significant increase in the baking yield and weight of muffins, with a more pronounced effect in the case of DTSM-incorporated muffins. Based on organoleptic evaluation, muffins with incorporation of DTSM and TSO at 20% and 15%, respectively, were most acceptable. Therefore, muffins (DTSM 20 + TSO 15) were prepared with DTSM and TSO replacement at 20% and 15%, respectively. The combined effect of DTSM and TSO resulted in a dietary fibre increase of 61.57% as compared to the control (wheat flour and margarine-based muffins). As per texture profile analysis, the addition of DTSM led to a significant decrease in hardness, whereas a rise was noted for TSO-incorporated muffins. Storage studies of muffins for 7 days in low-density polyethylene pouches indicated no significant degradation in quality parameters. The results obtained in the study confirmed the efficient utilisation of tomato seed fractions for the preparation of nutritionally enriched muffins.

Summary: In the prevailing era of focused health, consumers are looking for wholesome and nutritious deals wherein smoothies are wonderful options to provide high‐density nutrient content. Owing to its high nutritional compactness, the processing parameters play an important role in product development. In this present study, the functional smoothie was developed. Further to enhance the life of the product, processing conditions like conventional heat treatment (82 °C for 15 min) and ultrasonication (60 amplitude/10 min) assisted heat treatment were assessed. The individual heat treatment, and treatment with combined duos in assisted effect, helped to draw some significant highlights revealing the intricacies of the processes and their effect. The smoothie with the ultrasonicated treatment showed more stable properties like viscosity, serum separation, sensory profile and microbiological aspects also it helped to homogenise the product by reducing its particle size, whereas the smoothie with only pasteurisation treatment showed the higher antioxidant and phenol content. FTIR spectra revealed changes in spectral peaks, wave numbers and corresponding absorbance exhibiting velvety smoothie due to reduced particle size (D90). The other physico‐chemical parameters illustrated non‐significant differences between both treatments. However, the duos in combination manifested a significant reduction in microbes compared with raw samples.

The ionic and protein environment of buffalo skim milk was modified by instant pH drop and its restoration for the development of highly soluble milk protein concentrate‐60 (BuMRate–60^@), which resulted in depletion of 88.64% calcium, 89.18% magnesium, 91.69% potassium and 93.96% phosphorous. BuMRate–60^@ displayed excellent wetting, rehydration and solubility (97.76%). The Fourier transform infrared spectrometer spectra revealed significant stretching (C‐H and O‐H), N‐H bending and a large extent of H‐bonding. Scanning electron microscopy micrographs presented particles with porous nature and dimples, while transmission electron microscopy confirmed a greater release of minerals with altered casein micelles.

Summary: The present study explores the possibility of encapsulating anthocyanins from black carrot pomace (BCP) into water in oil (w/o) type emulsion via two‐stage emulsification (high‐speed shear homogenisation and ultrasonication). Anthocyanin‐loaded emulsions (Antho‐Es) with different extract to oil (EO) ratio (50:50, 40:60, 30:70, 20:80 and 10:90) exhibits particle size, zeta potential, dispersibility index in the range of 1132 to 2709 nm, −21.02 to −29.64 mV, 0.617 to 1.120 respectively. Anth‐Es exhibits linear visco‐elastic behaviour with high loss modulus than storage modulus. Anth‐Es with 30% EO ratio exhibits higher encapsulation efficiency (88.07%) and anthocyanin release (81.56%) after 4 h of in vitro gastrointestinal incubation. Increasing the EO ratio in Antho‐Es decreased the lightness (86.46–79.12) and increased the redness values (7.46–15.35), antioxidant activities (33.08–79.12%) and phenolic content (31.37–90.56 mg GAE/100 g). FTIR spectra also confirmed the successful enclosure of anthocyanins into the NEs. The best characterised Antho‐Es (30%) was used as anthocyanins fortification in functional kulfi and compared with BCP and its extract. Kulfi with Antho‐Es exhibits highest anthocyanins stability (86.40%), antioxidant activity (75.60%). Antho‐Es also help to reduce the melting rate of kulfi and enhance redness value which further enhances the sensory attribute and overall acceptability of the kulfi.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Summary: The present study was performed to study the simulated fermented matrix of quinoa, chia and teff with caseinate. Fermentation was carried out at a pH of 4.6, and complexes obtained upon 0, 2, 5 and 9 hours along with the final complex (pH 4.6) were analysed for total phenolic and flavonoid contents and antioxidant activities. The highest values were obtained for chia‐caseinate complex (TPC—21 mg GAE/g, TFC—37 mg QE/g, DPPH—27 mM TE/g, ABTS—13 mM TE/g, FRAP—25 mM TE/g and reducing power—13 mg AAE/g). Structural characterisation via FTIR analysis revealed the formation of a stable complex held mainly by hydrogen bonding and hydrophobic interactions. Moreover, it also suggested destabilisation of β‐sheet structures and enhanced gelation property. The appearance of the unsaturated lipid peak (1744 cm‐1; 2924–2926 cm‐1) in the chia‐caseinate complex implied superior nutritional functionality. The thermal analysis confirmed the denaturation of proteins and degradation of starch crystallites in matrices and also suggested the formation of bioactive peptides. Thus, it was concluded that these simulated fermented matrices may be used as a base for designing functional foods to achieve techno‐biofunctionality.

Summary: Guava seed oil (GSO) extracted from agro‐waste of the guava processing industry was used to prepare emulsion‐based edible coating. GSO ranging from 5% to 20% oil containing soy lecithin emulsifier was homogenised and ultrasonicated for preparation of stable emulsion. GSO majorly contained linoleic fatty acid and the mean particle size of GSO emulsions was in the range of 1.350–3.134 μm. Transmission electron microscopy showed uniform distribution of GSO particles in water, depicting the efficiency of soy lecithin as an effective emulsifier. Water‐based electrostatic spray gun was used as a spray mechanism, wherein the charged particles of GSO emulsion were sprayed onto fresh guava fruits. The electrospray coated and control fruits (without coating) were stored in lined corrugated fibreboard boxes at ambient conditions and analysed for physiological, physico‐chemical, colour and microbiological changes throughout the storage period. Guava fruits coated with 15% GSO showed the best results with respect to weight loss, firmness, spoilage and microbial load. Shelf‐life studies conclude that GSO‐coated fruits could be stored well till 10 days with better quality as compared to control fruits with only 6 days shelf life.