Farah Naqash

Summary: To enhance nutraceutical performance, vehicle systems are required to promote the usage of food supplements, which have shown an increasingly growing demand. These food supplements such as dietary polyphenols are nutritious constituents but with varying solubility, sensitivity to oxygen, light, temperature, or adverse effects encountered during processing, making their incorporation difficult in foods. Additionally, these are bound to the food matrix so tightly, that they are not available to be taken up in the digestive system causing less absorption in the gastrointestinal tract. To counter these challenges, polyphenols are encapsulated in nanoemulsion‐based delivery systems which forms an effective approach to enhance and improve their bioavailability. Because of their small droplet size, these exhibit various benefits over conventional emulsions making them suitable for usage in the food industry. This review summarises the basic characteristics of nanoemulsions and their application to enhance the stability of polyphenols.

Summary: This study explored the valorisation of apple pomace by extracting pectin with both high and low degrees of esterification (DM). Two types of pectin were extracted with a DM of 43.29% being low methoxyl (LM) pectic polysaccharide and high methoxyl (HM) pectin with a DM of 65.88%. HM pectin was characterised by a WHC and OHC of 1.3 g g⁻¹ and 0.4 g g⁻¹, respectively, compared to 0.32 g g⁻¹ and 0.14 g g⁻¹, respectively, for LM pectic polysaccharide. HM pectin possessed greater purity indicated by 69.18% GalA, whereas LM pectic polysaccharide possessed 41.26% GalA. HM pectin revealed better functionality in terms of high emulsifying activity which was concentration‐dependent, and emulsion stability than LM pectic polysaccharide. The solubility of HM pectin was 90.8%, which is preferable for various industrial applications. LM pectic polysaccharide was characterised by a higher % radical‐scavenging activity in a concentration‐dependent manner. XRD analysis revealed LM pectic polysaccharide to possess higher crystallinity (53%) and SEM analysis revealed its surface to be rough and coarse.

Chilli is one of the valuable spices commercialised globally, added as condiments in various cuisines and is easily susceptible to aflatoxin contamination (produced mainly by Aspergillus flavus) during pre‐ and post‐harvesting stages. The important factors such as temperature, moisture content and humidity affect the growth of fungi producing aflatoxins. Chillies contaminated with aflatoxins could be carcinogenic and thus can pose a threat to the general population leading to the loss of international trade market. Therefore, to overcome this problem, there is a need for some effective and novel technologies such as gamma irradiation. Gamma irradiation minimises the toxicological effects of aflatoxins by inhibiting the growth as well as the proliferation of Aspergillus species. In this work, the natural occurrence of aflatoxins including the contribution of gamma irradiation on either eliminating or controlling the aflatoxins in red chilli is reviewed.

Summary: Pectin obtained from apple pomace was employed to protect fresh‐cut apple from quality deterioration arising after cutting. Pectin edible coatings were formulated as emulsion and nanoemulsion carrying cinnamon essential oil (CEO) as antimicrobial, conferring the capability of active packaging to these coatings. Pectin nanoemulsion (PNE) was found to be most effective in preventing the proliferation of pathogens like Escherichia coli and Listeria monocytogenes as well as the general microflora rendering it unsuitable for consumption. In terms of quality parameters such as texture and colour, fresh‐cut apple treated with pectin emulsion (PE), PNE, and pectin coating without CEO (P) presented promising results at the end of storage. Significant (P < 0.05) effect of PE and PNE was noticed on texture and colour parameters. PNEs can, therefore, be applied for preserving the quality and ensuring safety of fresh‐cut apple.