Bacteriophages: a potential game changer in food processing industry.

In the food industry, despite the widespread use of interventions such as preservatives and thermal and non-thermal processing technologies to improve food safety, incidences of foodborne disease continue to happen worldwide, prompting the search for alternative strategies. Bacteriophages, commonly known as phages, have emerged as a promising alternative for controlling pathogenic bacteria in food. This review emphasizes the potential applications of phages in biological sciences, food processing, and preservation, with a particular focus on their role as biocontrol agents for improving food quality and preservation. By shedding light on recent developments and future possibilities, this review highlights the significance of phages in the food industry. Additionally, it addresses crucial aspects such as regulatory status and safety concerns surrounding the use of bacteriophages. The inclusion of up-to-date literature further underscores the relevance of phage-based strategies in reducing foodborne pathogenic bacteria's presence in both food and the production environment. As we look ahead, new phage products are likely to be targeted against emerging foodborne pathogens. This will further advance the efficacy of approaches that are based on phages in maintaining the safety and security of food.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food.

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.

Chemical Diversity and Medicinal Potential of Vitex negundo L.: From Traditional Knowledge to Modern Clinical Trials.

BACKGROUND: In Vedic context, Nirgundi (V. negundo) has been utilized for its anti-inflammatory, analgesic, and wound-healing properties. It has been employed to alleviate pain, treat skin conditions, and address various ailments. The plant's leaves, roots, and seeds have all found applications in traditional remedies. The knowledge of Nirgundi's medicinal benefits has been passed down through generations, and it continues to be a part of Ayurvedic and traditional medicine practices in India.

Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes.

BACKGROUND: Cocos nucifera (L.) is an important plantation crop with immense but untapped nutraceutical potential. Despite its bioactive potential, the biochemical features of testa oils of various coconut genotypes are poorly understood. Hence, in this study, the physicochemical characteristics of testa oils extracted from six coconut genotypes - namely West Coast Tall (WCT), Federated Malay States Tall (FMST), Chowghat Orange Dwarf (COD), Malayan Yellow Dwarf (MYD), and two Dwarf × Dwarf (D × D hybrids) viz., Cameroon Red Dwarf (CRD) × Ganga Bondam Green Dwarf (GBGD) and MYD × Chowghat Green Dwarf (CGD) - were analyzed. RESULTS: The proportion of testa in the nuts (fruits) (1.29-3.42%), the proportion of oil in the testa (40.97-50.56%), and biochemical components in testa oils - namely proxidant elements Fe (34.17-62.48 ppm) and Cu (1.63-2.77 ppm), and the total phenolic content (6.84-8.67 mg GAE/100 g), and phytosterol content (54.66-137.73 mg CE/100 g) varied depending on the coconut genotypes. The saturated fatty acid content of testa oils (67.75 to 78.78%) was lower in comparison with that of coconut kernel oils. Similarly, the lauric acid (26.66-32.04%), myristic (18.31-19.60%), and palmitic acid (13.43-15.71%,) content of testa oils varied significantly in comparison with the coconut kernel oils (32-51%, 17-21% and 6.9-14%, respectively). Liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of 18 phenolic acids in coconut testa oil. Multivariate analysis revealed the biochemical attributes that defined the principal components loadings. Hierarchical clustering analysis of the genotypes showed two distinct clusters. CONCLUSION: This study reveals the genotypic variations in the nutritionally important biochemical components of coconut testa oils. The relatively high concentration of polyunsaturated fatty acids (PUFA) and polyphenol content in testa oils warrant further investigation to explore their nutraceutical potential. © 2022 Society of Chemical Industry.

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products.

Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of "global hot-point" concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to "detoxification" are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.).

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil's chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.

Unlocking the potential of cotton stalk as a renewable source of cellulose: A review on advancements and emerging applications.

Cotton stalk (CS) is a global agricultural residue, with an annual production of approximately 50 million tons, albeit with limited economic significance. The utilization of cellulose derived from CS has gained significant attention in green nanomaterial technologies. This interest stems from its unique properties, including biocompatibility, low density, minimal thermal expansion, eco-friendliness, renewability, and its potential as an alternative source for chemicals, petroleum, and biofuels. In this review, we delve into various extraction and characterization methods, the physicochemical attributes, recent advancements, and the applications of cellulose extracted from CS. Notably, the steam explosion method has proven to yield the highest cellulose content (82 %) from CS. Moreover, diverse physicochemical properties of cellulose can be obtained through different extraction techniques. Sulfuric acid hydrolysis, for instance, yields nanocrystalline cellulose fibers measuring 10-100 nm in width and 100-850 nm in length. Conversely, the steam explosion method yields cellulose fibers with dimensions of 10.7 µm in width and 1.2 mm in length. CS-derived products, including biochar, aerogel, dye adsorbents, and reinforcement fillers, find applications in various industries, such as environmental remediation and biodegradable packaging. This is primarily due to their ready availability, cost-effectiveness, and sustainable nature.

Beneath the rind: A review on the remarkable health benefits and applications of the wood apple fruit.

Limonia acidissima Groff, commonly referred to as the Wood apple, is a tropical fruit belonging to Rutaceae family. Indigenous to Sri Lanka, India, and Myanmar, it is extensively cultivated throughout Southeast Asia. This fruit holds a profound historical significance in traditional medicine due to its exceptional nutritional and therapeutic attributes. Wood apple pulp is significantly abundant in ß-carotene, a precursor to vitamin A, and contains a substantial amount of vitamin B, including riboflavin and thiamine, as well as trace amounts of ascorbic acid (vitamin C). Moreover health-benefitting properties associated with L. acidissima, such as, antioxidant, hepatoprotective, antimicrobial, neuroprotective, antidiabetic, anti-inflammatory, anti-spermatogenic, analgesic, antiulcer, and antihyperlipidemic properties, are attributed to a diverse range of phytochemicals. These encompass polyphenolic compounds, saponins, phytosterols, tannins, triterpenoids, coumarins, amino acids, tyramine derivatives, and vitamins. From the findings of the various studies, it was observed that wood apple fruit shows significant anticancer activity by inhibiting the proliferation of cancer. Furthermore, wood apple finds wide-ranging commercial applications in the formulation of ready-to-serve beverages, syrups, jellies, chutneys, and various other food products. In summary, this review highlights the nutritional and phytochemical constituents of wood apple, depicts its antioxidant, anti-inflammatory, and anti-diabetic capabilities, and explores its potential in value-added product development. Nevertheless, it is crucial to acknowledge that the molecular mechanisms supporting these properties remain an underexplored domain. To ensure the safe integration of wood apple fruit into the realms of the food, cosmetics, and pharmaceutical sectors, rigorous clinical trials, including toxicity assessments, are required. These endeavors hold the potential to promote innovation and contribute significantly to both research and industrial sectors.

Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties.

The objective of this study was to investigate how the various storage temperatures affected the physical properties, flow characteristics, microstructure, and glass transition temperature of spinach juice agglomerates. For this purpose, spray-dried spinach juice powders were processed to agglomerates by using a modified fluidized bed dryer (1.6 m/s airflow rate, 60°C drying air temperature, 20 min processing time, and with different binder solutions containing agents as maltodextrin, gum Arabic, and whey powder isolate). The analyses were carried out every month throughout 6 months while the spinach juice agglomerates were stored at temperatures of 4, 20, and 35°C. The results revealed that over the storage time, the moisture content and water activity values of the agglomerates were generally under 11% and 0.6, respectively. The color values generally showed a decreasing trend depending on the storage time. The solubility times of the samples stored at 4°C were longer than those of stored at other storage temperatures. The SJA-GA had the lowest HR and CI values and thus the best flowability properties during all storage times. There was no detectable change in the structures of SJA stored at 20°C according to the storage time. Throughout the storage time, it was discovered that the glass transition temperature of all spinach juice agglomerates was remarkably similar. Overall, the investigation revealed that storage at 35°C for 6 months might be suitable because it delivered the intended outcomes such as greater flowability and cohesiveness, and shorter wettability and solubility times.

Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review.

In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.

Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents.

Jamun (Syzygium cumini L.) fruit is an underutilized source of bioactive phytochemicals. Therefore, preserving this fruit in various forms over the year is necessary. Spray drying can effectively preserve jamun juice; but the stickiness issue of fruit juice powder mainly arises during the drying, which may be overcome by using different carriers. Consequently, this experiment aimed to ascertain the effect of different carrier types (maltodextrin, gum arabic, whey protein concentrate, waxy starch, and maltodextrin: gum arabic) on the physical, flow, reconstitution, functional, and color stability of spray-dried jamun juice powder. The physical parameters of the produced powder such as moisture content, bulk, and tapped density were in the range of 2.57%-4.95% (w.b.), 0.29-0.50 and 0.45-0.63 g/mL, respectively. The powder yield ranged between 55.25% and 75.9%. The flow characteristics, Carr's index and Hausner ratio, were in the range of 20.89-35.90 and 1.26-1.56, respectively. Reconstitution attributes viz., wettability, solubility, hygroscopicity, and dispersibility were in the range of 90.3-199.7 s, 55.28%-95%, 15.23-25.86 g/100 g, and 70.97%-95.79%, respectively. The functional attributes include total anthocyanin, total phenol content, and encapsulation efficiency, were in the range of 75.13-110.01 mg/100 g, 129.48-215.02 g GAE/100 g, and 40.49%-74.07%, respectively. The L*, a*, and b* values ranged from 41.82 to 70.86, 14.33 to 23.04, -8.12 to -0.60, respectively. A combination of maltodextrin and gum arabic was found effective in producing jamun juice powder with appropriate physical, flow, functional, and color attributes.

Rehydration modeling and characterization of dehydrated sweet corn.

The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed as pretreatments. Rehydration of dried pretreated sweet corn kernel was performed in boiling water. The pretreatments and drying temperatures were independent factors that affected the dependent factors such as rehydration ratio, total sugar, ascorbic acid, geometric mean diameter, color, sensory evaluation, water absorption, mass, and geometric mean diameter. Peleg, Weibull, and newly proposed models were considered to describe the change in moisture content during rehydration. The proposed model performed better than other models and indicated the rise in equilibrium moisture content of rehydrated sweet corn with an increase in dehydration temperature of sweet corn due to higher R 2 (0.994), and lower chi-square (0.005) and RMSE (0.064). The rehydrated sweet corn obtained from samples processed with microwave blanching and dehydration at 70°C showed higher retention of total sugar, ascorbic acid, geometric mean diameter, and color.

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry.

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

Emerging nondestructive techniques to quantify the textural properties of food: A state-of-art review.

Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high-quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in-line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro-deformation, and acoustic and optical techniques, showing feasibility for in-line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact-type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates.

Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture -20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.

Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review.

Tea residues represent one of the major agricultural wastes that are generated after the processing of tea. They account for 21-28% of crude protein and are often discarded without the extraction of valuable proteins. Due to various bioactivity and functional properties, tea proteins are an excellent alternative to other plant-based proteins for usage as food supplements at a higher dosage. Moreover, their good gelation capacity is ideal for the manufacturing of dairy products, jellies, condensation protein, gelatin gel, bread, etc. The current study is the first to comprehend various tea protein extraction methods and their amino acid profile. The preparation of tea protein bioactive peptides and hydrolysates are summarized. Several functional properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioactivities (antioxidant, antihypertensive, antidiabetic) of tea proteins are emphasized.

Tinospora cordifolia (Willd.) Hook.f. & Thomson polysaccharides: A review on extraction, characterization, and bioactivities.

Human awareness of the need for health and wellness practices that enhance disease resilience has increased as a result of recent health risks. Plant-derived polysaccharides with biological activity are good candidates to fight diseases because of their low toxicity. Tinospora cordifolia (Willd.) Hook.f. & Thomson polysaccharides extract from different plant parts have been reported to possess significant biological activity such as anti-oxidant, anti-cancer, immunomodulatory, anti-diabetic, radioprotective and hepatoprotective. Several extraction and purification techniques have been used to isolate and characterize T. cordifolia polysaccharides. Along with hot-water extraction (HWE), other novel techniques like microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pulsed electric field (PEF), supercritical-fluid extraction (SFE), and enzyme-assisted extraction (EAE) are used to extract T cordifolia polysaccharides. SFE is a revolutionary technology that gives the best yield and purity of low-molecular-weight polysaccharides. According to the findings, polysaccharides extracted and purified from T. cordifolia have a significant impact on their structure and biological activity. As a result, the methods of extraction, structural characterization, and biological activity of T. cordifolia polysaccharides are covered in this review. Research on T. cordifolia polysaccharides and their potential applications will benefit greatly from the findings presented in this review.

Influence of milling methods on the flow properties of ivory teff flour.

Increasing teff (Eragrostis tef) consumption has been recorded in recent years due to its gluten-free nature and exceptional nutritional composition. Studies on the particle level that relates to processing and handling of teff flour are limited. The effect of different milling methods (roller mill, pin mill, and hammer mill) on size distribution, shape characteristics, and flowability of teff flour was evaluated. Physical properties (angle of repose, tapped and bulk densities, size distribution, and shape characteristics) and proximate composition were investigated and correlated with flow properties. Flowability was measured in terms of bulk, shear, and dynamic flow properties using the FT4 powder rheometer. Particle size distribution significantly (p < .05) influenced the angle of repose, aeration energy, and wall friction angle while shape characteristics (circularity and aspect ratio) significantly (p < .05) affected the aerated and tapped bulk densities and basic flow energy. Hammer-milled flour had the highest aerated (548.00 kg/m3 ) and tapped bulk densities (804.33 kg/m3 ). Pin-milled flour had the highest compressibility index (38.46%), Hausner ratio (1.62), angle of repose (71.57°), and wall friction angle (25.92° at 3 kPa) indicating poorer flowability. Stability index and specific energy did not vary significantly (p > .05) among the milled flours. Highest basic flow (1,191.03 mJ) and aerated energies (272.32 mJ) were required to induce flow in hammer-milled flour due to greater proportion of large particles. Based on the flow function, all flours fall under the "easy flowing" category, but the pin-milled flour exhibited the poorest flowability.

Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics.

The implications of physicochemical, rheological, and thermal properties of seven eminent Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior and physico-functionalities of the extrudates were investigated. The amylose and amylopectin content of the cultivars ranged between 12.72 to 28.86% and 71.14 to 87.28% in addition with protein and crude fat content that varied from 7.05 to 9.15% and 0.49 to 1.17%, respectively. The onset (r = 0.98), peak (r = 0.95), and conclusion (r = 0.98) temperatures of the cultivars were in positive correlation with amylose. Likewise, pasting temperature (r = 0.979), final viscosity (r = 0.91), set back viscosity (r = 0.89), and stability ratio (r = 0.90) of the cultivars demonstrated a significant positive correlation with the amylose content. However, peak (r = - 0.879) and hold viscosity (r = - 0.89) were negatively correlated. The cultivars were extruded at feed moisture of 15%, screw speed of 500 rpm and barrel temperature of 150°C. The extrudates characteristics viz., expansion ratio-1.82 (PR 123); bulk density-184 g/cc (PR 123); specific mechanical energy-262.35 Wh/kg; water absorption index (WAI)-6.26 (PR 122); water solubility index-48.52% (PR 123); hardness-148.63 N (PR 122); and hydration power-284% (PR 122) were viably hyphenated with the physicochemical and rheological behavior of cultivars. The physico-functional characterization of the extrudates in terms of their starch and protein structural indexes, α-amylase susceptibility; water soluble carbohydrates and proteins revealed the possibility of exploring these cultivars as a functionally viable and diverse ingredient for the production of ready-to-eat extrudates.

Evaluation of the impact of UV radiation on rheological and textural properties of food.

Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV-C radiation on the rheology and textural properties of food products.