α-tending emulsifiers, microencapsulated improver powder and bakery applications.

To date majority of bakery products are manufactured using emulsifiers in paste or gel form that restricts and causes many problems of storage, processing, and handling at the commercial level. Therefore, new developments are required to resolve the issues of the bakery industry. This review discusses the importance of α-tending emulsifiers in the bakery industry and the action of the α-form to produce superior quality products. Further, to produce desired results α-form of emulsifiers blend should be stable and functional at different operating and storage conditions. Emulsifiers in gel or paste form do not maintain the active α-gel phase over a longer storage period. Using emulsifiers blend in powder form can be a solution to all the mentioned difficulties. With the development of new technologies like spray drying and encapsulation has opened new doors to utilize emulsifiers blend in powder form. Few manufactures have tapped this opportunity and have developed improver powder that offers superior quality products as well as processing, storage, and handling benefits and is easy to use. Improver powder maintains its active and functional α-form when stored at ambient temperature. This development also increases the scope of dry premixes in the market and consumers can make products of their choice in the kitchen with minimal effort.

Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review.

Nanotechnology is a rapidly growing field with profound applications in different domains, particularly in food science and technology. Nanoparticles (NPs) synthesis, an integral part of nanotechnology-based applications, is broadly classified into chemical, physical and biosynthesis methods. Chemically sensitive and energy-intensive procedures employed for NPs synthesis are some of the limits of traditional chemical approaches. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly NPs synthesis during the last decade. Biosynthesis approaches have been developed to achieve this goal as it is a viable alternative to existing chemical techniques for the synthesis of metallic nanomaterials. Fruit peels contain abundant bioactive compounds including phenols, flavonoids, tannins, triterpenoids, steroids, glycosides, carotenoids, anthocyanins, ellagitannins, vitamin C, and essential oils with substantial health benefits, anti-bacterial and antioxidant properties, generally discarded as byproduct or waste by the fruit processing industry. NPs synthesized using bioactive compounds from fruit peel has futuristic applications for an unrealized market potential for nutraceutical and pharmaceutical delivery. Numerous studies have been conducted for the biosynthesis of metallic NPs such as silver (AgNPs), gold (AuNPs), zinc oxide, iron, copper, palladium and titanium using fruit peel extract, and their synthesis mechanism have been reported in the present review. Additionally, NPs synthesis methods and applications of fruit peel NPs have been discussed.

Black soybean (Glycine max (L.) Merr.): paving the way toward new nutraceutical.

Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.

Oleogelation based on plant waxes: characterization and food applications.

Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.

Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius).

The present study focused on the effect of different drying temperatures (40, 50, 60 and 70 °C) and combination of pre-treatments: potassium metabisulphite (KMS), potassium metabisulphite + Citric acid + blanching (KCB)] on functional, thermo-pasting and antioxidant properties of elephant foot yam (EFY) powder. Drying temperature and pretreatment reduces the water and oil absorption capacity, and the highest values were 2.34 g/g and 1.19 g/g for drying at 40 °C for the untreated sample, respectively. KMS pretreatment enhanced the bulk density, foaming capacity, emulsion capacity, and emulsion stability with an increase in drying temperature. Pasting temperature and viscosity decreased with an increase in drying temperature, and the maximum was observed at 40 °C for KMS pretreatment. Blanching increases the gelatinization temperature resulting in higher mid-and end-temperatures for KCB pretreatment. The antioxidant properties decreased with an increase in the drying temperature and were found to be minimal in the case of KCB treated samples.

Mechanistic understanding and potential application of electrospraying in food processing: a review.

Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods.

Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot.

Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.

Real-time monitoring of vegetable oils photo-oxidation kinetics using differential photocalorimetry.

This study introduced differential photocalorimetry (DPC) as a method for real-time monitoring of the photo-oxidation kinetics of vegetable oils. DPC measures the heat flow generated during the oxidation of oils upon light exposure. Experiments conducted with stripped linseed oil (SLSO), an oil depleted from its natural antioxidants, showed no induction time (τ). Conversely, spiking SLSO with increasing concentrations of trans-ferulic acid resulted in an induction time (τ) proportional to the antioxidant concentration (R2 = 0.99). A comparative study among different vegetable oils revealed that rice bran oil exhibited the highest resistant to photo-oxidation, followed by corn, soybean, and sunflower oils. The results are discussed in terms of sample oxidizability and antioxidant efficiency (A.E.), and validated through high-performance liquid chromatography with diode array detection (HPLC-DAD). Furthermore, the measured heat flow enabled the determination of the rates of inhibited (Rinh) and uninhibited (Runi) periods, as well as the rate constant of propagation (kp) and inhibition (kinh) reactions.

Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations.

Engineering and flow properties of banana seed powder as a function of moisture content are important for processing, handling, packaging, and transport processes. The bulk density, tapped density, and porosity increased from 377.37 to 427.36 kg m-3, 622.08 to 746.33 kg m-3, and 38.99-43.74%, respectively, within the increasing moisture content range. The Hausner ratio (Hr) and Carr's compressibility index (CI) significantly (p < 0.05) increased with an increase in moisture content (6.16-19.56% db) of banana seed powder, whereas HR fell in the range of 1.4-2.0, indicating cohesive characteristics of banana seed powder. The angle of repose, angle of spatula, and angle of fall exhibited a linear increase, ranging from 40.6° to 49°, 33.4° to 39.4°, and 35.6° to 42.6°, respectively, with increasing moisture content. The static coefficient of friction was found to be highest for aluminium and glass surfaces and least for stainless steel. The water activity and swelling power of banana seed powder showed a significant increase, while the solubility and oil absorption capacity exhibited a significant decrease within the range of increasing moisture content. The thermal characteristics of wild banana seed powder, such as thermal conductivity (0.16 to 0.20 Wm-1 K-1) and volumetric specific heat (0.58 to 0.99 MJm-3 K-1), demonstrated an increasing trend as the moisture content increased. However, the thermal diffusivity showed a decrease from 0.31 to 0.19 (×10-6 m2s-1) with the increase in moisture content.

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.

Comprehensive review on potential applications of microfluidization in food processing.

Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.

Moringa (Moringa oleifera Lam.) polysaccharides: Extraction, characterization, bioactivities, and industrial application.

Owing to numerous biological activities of different parts of Moringa oleifera Lam., various studies have been carried out to isolate and explore the activities of its various bioactive compounds including polysaccharides. Polysaccharides of M. oleifera have been reported to possess a variety of biofunctionalities including antihyperlipidemic, anti-diabetic, immunomodulatory, antihypertensive and gastrointestinal protection. In addition to bioactive polysaccharides, the gum exudated by stem of this plant is of commercial importance with wide range of applications in pharmaceutical industries. Various extraction and purification methods as well as combination of methods have been used to isolate and purify moringa polysaccharides. Studies suggest that extraction methods influence the structure of polysaccharides and thus their biological activity. This review summarizes all the available literature to provide updated information related to extraction, purification, modification, structural characterization, bioactivities and potential applications of moringa polysaccharides. This review will provide novel insights for future research and applications of moringa polysaccharides.

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies.

Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security.

Film formation and deposition methods of edible coating on food products: A review.

The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.