Emerging alternative food protein sources: production process, quality parameters, and safety point of view.

The rise in the global population has increased the demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land and freshwater supply and contribute to substantial negative environmental impacts. Consequently, there has been an emphasis on identifying alternative sources of edible proteins that are more sustainable, sustainable, ethical, and healthy.

Combined effect of brazilin-rich extract and lawsone methyl ether against infection-causing bacteria.

Bacterial contamination and infection widely affect the food, pharmaceutical and biomedical industries. Additionally, these bacteria developed resistance to synthetic antibiotics causing public health danger, globally. Natural plant extracts (NPE) are suitable alternatives to synthetic antibiotics to tackle antimicrobial resistance problems.

Radical species generating technologies for decontamination of species in food: a recent review report.

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward .

Nano/micro-plastics: Sources, trophic transfer, toxicity to the animals and humans, regulation, and assessment.

Being in an era of revolutionized production, consumption, and poor management of plastic waste, the existence of these polymers has resulted in an accumulation of plastic litter in nature. With macro plastics themselves being a major issue, the presence of their derivatives like microplastics which are confined to the size limitations of less than 5mm has ascended as a recent type of emergent contaminant. Even though there is size confinement, their occurrence is not narrowed and is extensively seen in both aquatic and terrestrial extents.

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.

Physical, Chemical and Functional Attributes of Honey Infused Extrudates.

Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of honey as a biofortifying compound for the production of healthy extrudates was investigated.

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.

Postbiotics: Current Trends in Food and Pharmaceutical Industry.

Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis.

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

Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products.

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies.