Kaempferol: A flavonoid with wider biological activities and its applications.

Kaempferol and its derivatives are naturally occurring phytochemicals with promising bioactivities. This flavonol can reduce the lipid oxidation in the human body, prevent the organs and cell structure from deterioration and protect their functional integrity. This review has extensively highlighted the antioxidant, antimicrobial, anticancer, neuroprotective, and hepatoprotective activity of kaempferol. However, poor water solubility and low bioavailability of kaempferol greatly limit its applications. The utilization of advanced delivery systems can improve its stability, efficacy, and bioavailability. This is the first review that aimed to comprehensively collate some of the vital information published on biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicological potential of kaempferol. Besides, it provides insights into the future direction on the improvement of bioavailability of kaempferol for wide applications.

Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application.

The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.

Dry fractionation process operations in the production of protein concentrates: A review.

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.

Understanding retort processing: A review.

Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single-batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single-batch and continuous operations.

Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin.

Complex coacervates of whey protein isolate (WPI) and two polysaccharides (almond gum (AG) and high methoxyl pectin (HMP)) under the different pHs (2.5-6.0) and biopolymer mass ratios (1:1-6:1) were prepared to achieve the maximum coacervate yield (CY). The optimum pH and mixing ratio to obtain the maximum CY of WPI-AG (75.93 %) and WPI-HMP (53.0 %) coacervates were 4.3 and 2:1, and 3.5 and 3:1, respectively. Although higher serum layers in emulsions stabilized by WPI-AG/HMP coacervates were detected at the 90 °C, remarkable heat stability under processing temperatures was obtained in ex-situ emulsions with both complex coacervates. Significantly more cold-storage and ionic stabilities were observed for emulsions formulated with WPI-AG than WPI-HMP. Peak shifts in FTIR spectra in the WPI-AG coacervate compared to the individual WPI and AG biopolymers revealed strong electrostatic interactions between these biopolymers. The absence of crystalline peaks for AG and HMP in X-ray diffraction (XRD) spectra confirmed the complexation of AG and HMP with WPI. Thermogravimetric and microstructural analyses showed that porous, loose mesh-like WPI-AG coacervates had superior thermal stability and structural integrity compared to WPI-HMP coacervates and individual biopolymers, which evidenced a more gradual weight loss pattern. WPI-AG coacervates would be promising for efficient emulsion-based delivery systems.

Seaweed-based biopolymers for food packaging: A sustainable approach for a cleaner tomorrow.

With the increasing environmental and health consequences of uncontrolled plastic use, the scientific community is progressively gravitating toward biodegradable and ecofriendly packaging alternatives. Seaweed polysaccharides have attracted attention recently because of their biodegradability, nontoxicity, antioxidant properties, and superior film-forming ability. However, it has some limitations for packaging applications, such as low tensile strength, water solubility, and only modest antimicrobial properties. The incorporation of biopolymers, nanoparticles, or organic active ingredients enhances these characteristics. This review encapsulates the contemporary research landscape pivoting around the role of seaweed polysaccharides in the development of bioplastics, active packaging solutions, edible films, and protective coatings. A meticulous collation of existing literature dissects the myriad food application avenues for these marine biopolymers, emphasizing their multifaceted physical, mechanical, thermal, and functional attributes, including antimicrobial and antioxidant. A key facet of this review spotlights environmental ramifications by focusing on their biodegradability, reinforcing their potential as a beacon of sustainable innovation. This article delves into the prevalent challenges that stymie large-scale adoption and commercialization of seaweed-centric packaging, offering a comprehensive perspective on this burgeoning domain.

Application of lactoferrin in food packaging: A comprehensive review on opportunities, advances, and horizons.

Lactoferrin (LAC) is an iron-binding glycoprotein found in mammalian secretion, such as milk and colostrum, which has several advantageous biological characteristics, such as antioxidant and antimicrobial activity, intestinal iron absorption and regulation, growth factor activity, and immune response. LAC is an active GRAS food ingredient and can be included in the food packaging/film matrix in both free and encapsulated forms to increase the microbial, mechanical, barrier, and thermal properties of biopolymer films. Additionally, LAC-containing films maintain the quality of fresh food and extend the shelf life of food products. This paper primarily focuses on examining how LAC affects the antimicrobial, antioxidant, physical, mechanical, thermal, and optical properties of packaging films. Moreover, the paper explains the attributes of films incorporating LAC within different matrices, exploring the interaction between LAC and polymers. The potential of LAC-enhanced food packaging technologies is highlighted, showcasing their promising applications in sustainable food packaging.

Value addition of mango kernel for development and characterization of starch with starch nanoparticles for packaging applications.

The present research was conducted to explore the potential of mango kernel starch from the Chaunsa variety to develop starch and starch nanoparticles (SNPs) based films. The investigation included starch isolation from mango kernel followed by the preparation of SNPs by acid hydrolysis and a thorough examination of various physicochemical properties for film formation. The properties of SNPs were found to be distinctly different from those of native starch. SNPs exhibited an aggregated form with an irregular surface, whereas native starch had an oval and elongated shape with a smooth surface. X-ray diffraction (XRD) analysis confirmed that the starch type in SNPs was of the A-type. Additionally, the pasting properties of SNPs were minimal due to the acid hydrolysis process. SNP-based composite film was developed with (5 %) SNP concentration added. This successful incorporation of SNPs enhanced biodegradability, with complete degradation occurring within three weeks. Moreover, the composite films displayed increased burst strength, measuring 1303.51 ± 73.7 g, and lower water vapor transmission rates (WVTR) at (7.40 ± 0.50) × 10-3 g per square meter per second and reduced water solubility at 35.32 ± 3.0 %. This development represents a significant advancement in the field of eco-friendly packaging materials.

Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch.

The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.05) RC (20.12 %) and ΔH (5.86 J/g) compared to DHMT. In contrast, PERH-induced structural damage, resulting in an irregular block structure, and altered the crystalline pattern from A to B + V-type characterized by peaks at 17.04°, 19.74°, 22°, and 23.94°. DSC analysis showed two endothermic peaks in all the extrusion-recrystallized samples, having the initial peak attributed to the melting of structured amylopectin chains and the second one linked to the melting of complexes formed during retrogradation. Dual-modified samples displayed notably increased transition temperatures (To1 74.54 and 74.17 °C, To2 122.65 and 121.49 °C), along with increased RS content (43.76 %-45.30 %). This study envisages a novel approach for RS preparation and broadens the utilization of PAW in starch modification synergistically with environmentally friendly techniques.

Remediation plan of nano/microplastic toxicity in food.

Microplastic pollution is causing a stir globally due to its persistent and ubiquitous nature. The scientific collaboration is diligently working on improved, effective, sustainable, and cleaner measures to control the nano/microplastic load in the environment especially wrecking the aquatic habitat. This chapter discusses the challenges encountered in nano/microplastic control and improved technologies like density separation, continuous flow centrifugation, oil extraction protocol, electrostatic separation to extract and quantify the same. Although it is still in the early stages of research, biobased control measures, like meal worms and microbes to degrade microplastics in the environment have been proven effective. Besides the control measures, practical alternatives to microplastics can be developed like core-shell powder, mineral powder, and biobased food packaging systems like edible films and coatings developed using various nanotechnological tools. Lastly, the existing and ideal stage of global regulations is compared, and key research areas are pinpointed. This holistic coverage would enable manufacturers and consumers to reconsider their production and purchase decisions for sustainable development goals.

Valorization of wheat straw in food packaging: A source of cellulose.

Wheat straw (WS) is one of the abundant categories of agricultural waste, which is usually abandoned and burned yearly, thus creating environmental issues. Traditionally, it is used for low-value purposes, mainly in cattle feeding or agricultural mulch, and the rest is burnt or thrown away. WS is a valuable candidate as raw material for being used as reinforcing fibers to fabricate biocomposites. Among existing strategies, one of the potential strategies to utilize such lignocellulosic biomasses includes the extraction of cellulose as a potential candidate in the fabrication of sustainable packaging. Exploring WS as a valuable source of cellulose could be a key strategy for enabling biopolymers in packaging, which relies on developing tailor-made materials from non-food and low-cost resources. In this regard, the valorization of WSs for packaging can add value to these underutilized residues and successfully contribute to the circular economy concept. The review addresses the valorization of WS as a source of cellulose and its nanostructured forms for food packaging applications. The review also discusses cellulose derivatives extraction using conventional or innovative techniques (microwave-assisted extraction, fractionation, mechanical fibrillation, steam-explosion, microfludization, enzymatic hydrolysis, etc.). The different applications of these extracted biopolymers in the packaging are also summarized.

Ball-milling: A sustainable and green approach for starch modification.

Ball-milling is a low-cost and green technology that offers mechanical actions (shear, friction, collision, and impact) to modify and reduce starch to nanoscale size. It is one of the physical modification techniques used to reduce the relative crystallinity and improve the digestibility of starch to their better utility. Ball-milling alters surface morphology, improving the overall surface area and texture of starch granules. This approach also can improve functional properties, including swelling, solubility, and water solubility, with increased energy supplied. Further, the increased surface area of starch particles and subsequent increase in active sites enhance chemical reactions and alteration in structural transformations and physical and chemical properties. This review is about current information on the impact of ball-milling on the compositions, fine structures, morphological, thermal, and rheological characteristics of starch granules. Furthermore, ball-milling is an efficient approach for the development of high-quality starches for applications in the food and non-food industries. There is also an attempt to compare ball-milled starches from various botanical sources.

Value addition of rice straw cellulose fibers as a reinforcer in packaging applications.

The potential use of agro-waste in food packaging applications is receiving remarkable attention due to its sustainable approach and biodegradable properties. As typical lignocellulosic biomass, rice straw (RS) is widely produced but is usually abandoned and burned, causing tremendous environmental concerns. The exploration of using RS as the source of biodegradable packaging materials is promising for economically converting this agricultural waste into packaging material, thereby providing a considerable solution for RS disposal and an alternative solution to synthetic plastic waste. Polymers have been infused with nanoparticles, fibers, and whiskers, along with plasticizers and cross-linkers, and fillers like nanoparticles and fibers. They have also been blended with natural extracts, essential oils, and other synthetic and natural polymers to improve RS properties. There is still much research to be done before this biopolymer can be applied at an industrial level in food packaging. In this respect, RS can be valued for packaging to add value to these underutilized residues. This review article focuses on the extraction methods and functionality of cellulose fibers and their nanostructured forms from RS and their utilization in packaging applications.

Multifunctional food packaging materials: Lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications.

In this study, antimicrobial biocomposite films based on gelatin-κ-carrageenan (Gκ) with 1, 2 and 4 % lactoferrin (L) loaded chromium-based metal-organic frameworks (L@Cr-MOFs) nanoparticles were synthesized by casting methods. The addition of L loaded Cr-MOFs into Gκ based films increased elongation at break from 2.19 to 14.92 % and decreased the tensile strength from 65.1 to 31.22 MPa. L@Cr-MOFs addition reduced swelling index (from 105 to 70.8 %), water solubility (from 61.3 to 34.63 %) and water vapor permeability (from 2.46 to 2.19 × 10-11 g. m/m2. s). When the additional amount was 4 wt%, the Gκ/L@Cr-MOFs films showed antibacterial effects against Escherichia coli and Staphylococcus aureus with the inhibition zone of 19.7 mm and 20.2 mm, respectively. In addition, strawberries preservation trial shown that the Gκ/L@Cr-MOFs films delayed the growth of spoilage molds on the surface of fruits. This research indicated that Gκ/L@Cr-MOFs are promising active packaging materials for the preservation of perishable fruits.

Fabrication and characterization of active nanocomposite films loaded with cellulose nanocrystals stabilized Pickering emulsion of clove bud oil.

There is a tremendous increase in the development of alternative food packaging materials which are functional, environment-friendly, and can improve the shelf-life of food products. One such possible approach is to develop biopolymer-based active films loaded with antimicrobial essential oils. In the present study, pearl millet starch (PMS) films reinforced with kudzu cellulose nanocrystals (CNCs) stabilized Pickering emulsions of clove bud oil (CBO) were developed as active and sustainable packaging material. Active nanocomposite films were prepared by blending PMS with Pickering emulsions of CBO at 0.5, 1, 1.5, and 2 wt% conc. Using the solution casting method. Overall, active nanocomposite films displayed improved thermal, mechanical, and water barrier properties, with an optimum CBO-Pickering emulsion concentration of 1.5 %. CBO and PMS films showed strong chemical interactions, which significantly improved the mechanical resistance of the film. Further, SEM showed the appearance of micro-porous holes in the films because of partial evaporation on the cryo-fractured surface due to the vacuum condition. In addition, films exhibited antimicrobial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), with a rate response from increasing CBO Pickering emulsion concentration from 0.5 to 2 %. E. coli and S. aureus exhibited an inhibition zone ranging from 10.5 to 2.15 mm and 11.2 to 22.1 mm. This study suggests that PMS starch and kudzu CNCs-based active nanocomposite films loaded with CBO-Pickering emulsions have good potential to develop active and sustainable packaging materials.

Starch-based noodles: Current technologies, properties, and challenges.

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Bioactive Compounds from Leaf Vegetables as Preservatives.

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.

Ultrasound-assisted modification of gelation properties of proteins: A review.

Protein gels have diverse applications in the food, pharmaceutical, and cosmetic sectors due to their affordability, biodegradability, and edibility. However, the inherent properties of some native proteins have a few drawbacks that have to be tailored to meet the needs of specific functions as the food ingredients. The protein gelation properties mainly depend on the protein molecular structure, primarily the folding and unfolding of secondary structural elements (α-helix and ß-sheets) with distinctive functions. In the past, a great amount of work (thermal, chemical, and enzymatic methods) has been carried out to enhance the gelation and functional properties of proteins. Recently, the traditional methods have been replaced with non-thermal physical methods that enhance the properties for better applications. One such approach is the use of ultrasonic technology as a low-cost green technology to modify the molecular orientation attributed to the native chemistry and functionality of that proteins. Ultrasonic technology is important in food systems and can be effectively used as an alternative method to improve the protein gelling characteristics to form high-quality gels. This article is aimed to comprehensively collate some of the vital information published on the mechanism of protein gelation by ultrasonication and review the effects of ultrasound-assisted extraction and treatments on gelation properties of different proteins. The enhanced gelation properties by the ultrasound application open a new stage of technology that enables the proteins for better utilization in the food processing sector.

Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review.

At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour.

Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting antioxidants. This study aims toinvestigate the changes in the antioxidant properties, such as total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), metal chelating activity, 2,2'-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS+) scavenging activity, and color intensity, during the extrusion processing of six different wheat cultivars. The extrusion factors evaluated were 15% feed moisture and two extrusion temperatures (150 and 180°C). Extrusion processing increased antioxidant activity (DPPH, metal chelating activity, and ABTS+ scavenging activity), whereas total flavonoids content and total phenolic content were decreased. The L* values of wheat flours increased significantly (p < 0.05) after extrusion at 150 and 180°C, 15% mc. Furthermore, redness was decreased from control wheat cultivars (range: 0.17-0.21) to extrusion at 150°C (range: 0.14-0.17) and 180°C (range: 0.1-0.14). The study suggests that extruded wheat could improve the antioxidant potential in food products.